Meatloaf

 Comfort food at its best, Meatloaf.  Does not win any prizes for being the most attractive but it sure does win in the categories of easy and delicious.

This is a base recipe that you can add in whatever you choose to amp up the flavour.  You could place have the mixture in the tin and then add a layer of boiled eggs or swiss cheese and salami.  An economical meal and this version is made low carb/keto by substituting breadcrumbs with almond flour.

Ingredients

1kg ground mince, I used 1/2 beef and 1/2 pork

1/2 cup ground almond flour

1 large onion, diced

3 cloves garlic, crushed

2 Tablespoons tomato paste

2 Tablespoons Worcestershire sauce

1 egg, large organic

1 Tablespoon Italian seasoning

1 Tablespoon fresh herbs, chopped (I used Parley, Thyme and little Rosemary)

2 Teaspoon salt, 1/2 teaspoon ground black pepper

4 x bacon rashers, rind removed, nitrate free if possible

1/3 cup tomato ketchup (sugar free) or low sugar

Method

Preheat oven to 180 degrees Celsius

Grease a loaf pan and line with bacon rashers.

In a large bowl combing all ingredients apart from tomato sauce.

Mix together till well incorporated but don't overmix.

Place mixture into loaf pan.

I place loaf pan in a roasting pan and pour hot water until it is half way up the side of  the loaf pan.

Cook for 30 minutes.

Remove from oven and spoon on tomato sauce of your choice.

Return to oven and cook for a further 45 minutes or until internal temp is 71 degrees celsius.

Turn out on a board and serve with your choice of vegetables.  We had keto cauliflower au gratin.

Enjoy

Mamma Marmalade

Email subscriber update from July 2021

 Thank you so much for supporting our blog ... "Feed your Inner Cook"

This Advice is for our existing Email  subscribers

Did you previously subscribe to our blogger email mailing list and  receive our recipes via Email?  If so, please be advised:

Our blog website, Blogger, advises they will soon stop  forwarding emails.

Therefore,  when blogger stops the email service, we plan on continuing the email service from our G-Mail address in addition to our Facebook and blog website.

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Thank you and happy cooking!

Cheers Colleen

Warming Vegetable and Barley Soup

Barley recipes remind me of my dear Nana.  I remember feeling very special holding the handle of a small ramekin bowl filled with steaming nourishing vegetable and barley soup or stew  - simple childhood pleasures!

Protein options can easily be added to this soup if you wish - shredded cooked chicken, mushrooms, pancetta, bacon or tofu pieces will add protein and variety.  

I prefer to freeze the vegetable barley soup base in small portions for easy thawing then add fresh herbs, protein if using - and a squeeze of lemon to refresh the flavours.   A great freezer standby - Enjoy!  Colleen

Preparation     15 - 20 minutes

Cooking           approx 1 hour

Serves             6 - 8 approx      (good to freeze cooked soup base)

Ingredients

Olive oil

2 onions - chopped

2 carrots - chopped

1/2 sweet potato - cubed

1 - 2 potatoes - cubed

3 celery stalks - chopped plus some of the inner leaves for later

4 garlic cloves - crushed

6 or so sage leaves - sliced

pinch dried mint leaves (optional) 

6 or so stalks thyme and 1 stalk rosemary - leave whole, leaves drop off in soup

2 -3 fresh bay leaves

pinch sea salt flakes

1 cup pearl barley - rinsed very well 

10 gram dried porcini mushrooms soaked in 1 cup warm water (15 min) NB you will be using the (strained) soaking water too AND roughly chop soaked porcini before adding to soup

2 litres salt reduced vegetable stock  OR  beef or chicken stock if you prefer NB  MIGHT need more stock or warm water to add later

handful dried red lentils - rinsed

handful sliced green beans   AND/OR   frozen peas

couple of handfuls Baby spinach leaves OR some finely chopped silverbeet 

Finely chopped parsley and mint  leaves

Freshly ground Black pepper

squeeze lemon juice

OPTIONS  cook and add shredded chicken, bacon or cubed tofu, mushrooms.

Method

Use a large deep pan, heat the oil and add the onion, carrot, sweet potato and potato pieces cooking for approx 10 -15 minutes until begin to soften and golden.

Add the celery, garlic, herbs and salt and stir through.

Stir in the rinsed barley, stock, chopped porcini mushrooms and the strained soaking water

Pour in the stock and add the red lentils. Stir well to combine.

Simmer for approx 35 - 40 minutes until barley is soft and tender. Check during simmer and add additional water / stock if needed.

Taste and add pepper and extra salt if needed.  

Remove the herb stalks and bay leaves.

Add the chopped celery leaves, green beans and peas and simmer until tender.

Add the baby spinach leaves and simmer until wilted.

Remove from heat and add the parsley and mint leaves and squeeze of lemon juice.

Stir in any of the protein options if using

Serve.

Freeze soup base (without the protein options or fresh herbs) then thaw, reheat and add fresh  herbs and squeeze of lemon juice. 

Enjoy!   Colleen

Janelle's bliss balls

 I stumbled upon this recipe whilst looking for healthy snack ideas for my daughter in law who has a newborn and a toddler.  Great for snacking on when time is at a premium and you need a sweet fix but not necessarily a sugar high. 

    

Ingredients

I cup rolled oats (not instant)

1 Tablespoon of ground flax seed and 3 Tablespoons warm water

1/4 cup roasted almond butter

2 Tablespoons maple syrup

3 soft Medjool dates, pitted (or substitute 2 additional Tablespoons of Maple syrup)

2 Tablespoons coconut oil

1/2 Teaspoon vanilla extract

1/4 Teaspoon ground cinnamon

1/4 Teaspoon sea salt

1/4 cups chopped pecans

1/2 cup shredded coconut

1/3 cup chocolate chips

Method

In a frypan toast the oats over a low heat until just browned at the edges.  Toasting the oats makes them more digestable.  

In a small bowl combine flaxseeds and warm water, set aside for about 5 minutes until it thickens.

In a food processor combine almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add flaxseed mixture and blend until smooth.

Add the pecans, pulse to combine, Add the oats and coconut, pulse to combine. Add the choc chips and pulse until evenly incorporated.

Using wet hands roll the mixture into balls and chill until firm (at least 30 minutes).  If the mixture is too sticky to roll, place in the refrigerator for several minutes before attempting to roll into balls again.

Store in an air tight container in the refrigerator.

Guaranteed delidous

Mamma Marmalade

bliss

Eggplant and Spinach Dhansak

 We have a family lunch on the first Sunday of the month and June's theme was Indian.  So on with the Bollywood dance music and prepare an Indian feast including this lentil dish.  Flavours were mild but very tasty.  Great vegetarian option.

Ingredients

100g red lentils

1 large onion, grated

400g tin cherry tomatoes

1 tsp ground turmeric

1 large eggplant, cut into 3 cm pieces

6 leaves of silverbeet or half a bunch of english spinach

2 Tbsp oil

2 tsp cumin seeds

2 tsp ground coriander

4 cardamon pods, split

4 cloves of garlic, crushed

small bunch of coriander, chopped

1 tsp garam masala

Method

Combine in a pan the lentils, onion, tomatoes, turmeric and 1 tsp salt in a pan, add one tomato tin full of water. Bring to the boil, turn down heat and simmer for about 20 minutes or until the lentils are soft.

Note: I did this stage the day before and popped in the fridge.

Put chopped eggplant in a bowl and toss with oil and salt and pepper.

Heat a large frypan, add a little more oil and cook eggplant in batches until golden brown and softened.

Add spinach and cook until wilted.

Put all eggplant back into the pan and add the spices (not garam masala) and cook for 2 minutes. 

Stir in the garlic and cook for a few minutes. 

Tip in the lentil mix and 200ml of water. 

Simmer for 20 minutes, stirring regularly.

To finish add coriander and garam masala, cook for another 2 minutes.

Serve.

Mamma Marmalade

Make ahead chicken vegetable tray bake

Tray bakes are a simple toss together meal that also deliver great flavour. I  like to prep this meal either in the morning or the night before. Leftovers are delish and great base for another meal. Simple,  satisfying.  Enjoy! Colleen 

Preparation   15 20 minutes

Baking             45 minutes approx 

Serves              4 -5

Ingredients 

8 - 9 chicken pieces on the bone, eg drumsticks 

2 onions, peeled, sliced into quarters and part cooked 

1/2 sweet potato,  peeled, cut into chunks, part cooked.  OR thick slices of carrot

2 celery sticks thickly sliced

Options, some wedges potato , fennel slices

Marinade 

2 cloves garlic crushed

2 teaspoons crushed fennel seeds

2 teaspoons dried oregano 

1 teaspoon dried mint

1 1/2 teaspoons smoked paprika

1/2 teaspoon, or more, dried chilli flakes 

Good pinch salt flakes

Pinch celery salt

Good amount cracked pepper to taste

1/2 cup passata, but might need more

4 tablespoons olive oil

To add in final 20 minutes 

prepare this when  oven preheating, then set aside: 

Approx 1 1/2 sourdough bread rolls torn into generous chunks mixed with more olive oil with Handful grated parmesan cheese, pinch More dried oregano, fennel

Plus later

Cherry tomatoes,  halved

Handful black pitted olives

Option: drained rinsed butter beans

More passata if needed  

Some dried fennel seeds 

Then before serving

Fresh chopped parsley for garnish 

Squeeze lemon juice prior to serving 

Method

Combine all the marinade dried herbs, spices, tomato passata, oil in a lidded container or bag .

Add the chicken pieces and smootch, squeeze until coated.  Pop in fridge overnight.

Next day

Oil a large tray with inch or so sides.

Place part cooked sweet potato,  onion wedges etc in base.

Nestle chicken pieces in and pour over remaining marinade juices.  

When ready to bake

Preheat oven to 190 oC fanforced

Pop into middle of oven and bake approx 25 minutes,  turning chicken at halfway. Add a little more passata if drying out. 

Add the butter beans, olives,  cherry tomatoes, fennel seeds 

and the prepared parmesan herb oil tossed sourdough chunks go on top.  

Bake approx 20 minutes until bread golden crunchy and chicken thoroughly cooked.

Taste and add more salt, pepper if needed.

Just prior to serving,  scatter with chopped parsley and squeeze of lemon.

Serve with lots of greens or a salad.

Enjoy! Colleen 

Refreshing Lemonade

 What is the old saying "When life gives you lemons, make Lemonade". This super easy recipe is from Martha Stewart, but there is not much more than making a simple sugar syrup adding lemon juice and then adding sparkling water to your preferred taste.

Ingredients

1 cup water

1 cup caster sugar

2 cups freshly squeezed lemon juice

Sparkling mineral water or soda water

Mint leaves and slices of lemon to garnish

Method

In a small saucepan combine sugar and water. Bring to the boil stirring constantly until sugar is completely dissolved.

Remove from heat, cool and then refrigerate.

When ready to serve combine sugar syrup and lemon juice in a pitcher.

Let guests serve the lemonade concentrate with their preferred amount of sparkling mineral or soda water.

Add ice and garnish with sliced lemon and mint.

So refreshing.

Mamma Marmalade

Easy vegetable curry without the rice

 This vegetable curry is a great way to use up lots of bits and pieces of various vegetables. It is quick and easy to prepare  - chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest.

I have been trying to reduce the amount of rice and noodles we eat so this recipe swaps the rice with chickpeas. Squishing a few chickpeas will help thicken the sauce and increase your legume intake. Add your favourite veg, maybe some broccoli or squash if you like.  Enjoy! Colleen 

Preparation   15 minutes  

   

Plus!  easy to chop veg the night before, store in 2 containers, 1 for dense veg and 1 for the rest of veg.

Cooking         20 minutes

Serves            4 approx 

Ingredients 

Splash rice bran oil

1 onion, diced

1 clove garlic, chopped

1/2 large sweet potato , diced

2 carrots, peeled and large diced

1/2 large cauliflower,  halved florets

3 stalks celery, sliced

1 large zuchhini,  sliced

2 handfuls baby spinach leaves

Handful green beans,  sliced

1/4 Red capsicum, sliced 

Tin chickpeas,  drained and rinsed

3 tablespoons massamam curry paste (or less if preferred)

1 heaped tablespoon grated ginger

1 teaspoon ground turmeric 

Pinch dried chilli if preferred 

400 ml tin coconut milk 

Parsley, shredded

Some halved cherry tomatoes

Few cashews , optional

Mint or coriander leaves to serve

Lime cheeks to serve

Method

Warm the oil in a large, wide pan.

Add the onions, cauliflower,  sweet potato, carrots and soften. Might need a lid for a while to speed up cooking.

Add the softer veg and cook until still a little crisp.

Stir though the curry paste and spices.

Pour in coconut milk and stir.

Add the chick peas and squash a few. This will help thicken the sauce.

Warm through.

Remove from heat.

Add the halved tomatoes, cashews, parsley and mint or coriander  to serve.

Squeeze a little lime juice over. 

Leftovers are delish too! 

Enjoy! Colleen 

Tiramisu without the raw egg

I was hosting a Mother's day lunch and needed a "make ahead" dessert that could cater for pregnant mum, breastfeeding mum and elderly mother who requires soft food.  By making some tweaks this  Tiramisu can cater for all those dietary requirements.  I will admit I swapped out the raw egg but kept in the small amount of alcohol.  You could leave that out also if you want to.  It tasted delicious and a big thank you to my new daughter in law for the great photograph.

Ingredients

300 ml thickened cream

250g mascarpone

1/4 caster sugar

1 teaspoon vanilla extract

1 !/2 cups espresso or very strong coffee, cooled

2 tablespoons coffee liquor or similar alcohol or leave out entirely

24 - 28 Savoiardi or similar lady finger biscuits, depends on the bowl/pan you aare using

1 tablespoon good cocoa powder

Method

In a mixing bowl beat the cream until stiff peaks form.

In another bowl beat the mascarpone, sugar and finally until smooth.

Using a spatula fold the cream into the mascarpone mixture, use beaters to combine.

In a shallow bowl combine the cooled coffee and the liquor (if using) together.  

Lightly dip each lady finger into the coffee mixture, do this quickly avoiding soaking the biscuit, otherwise they become soggy and will fall apart.

Choose your container that suits. approx 20 cm x 20 cm

Lay the dipped sponge fingers on the bottom of the container.

Spread half of the cream mixture over the sponge fingers.

Repeat with another layer.

Chill for at least 4 hours or overnight (I made this on a Thursday and it was delicious for Saturday lunch)

Prior to serving dust with cocoa powder I use a small sieve.

Stunning !!

Mamma Marmalade

Coconut and Lemon Syrup Cake

Mother's Day is a chance to remember the women who have shaped our lives.  The opportunity to gather together is even more precious these days and we are very grateful that we can enjoy family times in much of Australia now and then.  So, a simple but indulgent cake that's made for sharing is perfect for these celebrations.  This is an old Donna Hay recipe, perfect to transport to a picnic and a family favourite that also appears as dessert sometimes! Hope you have the chance to enjoy with your loved ones.  Cheers! Colleen

Preparation 

Baking             45 - 50 minutes.  Then cool in the tin

Serves             10

Ingredients

125 gram softened butter

1 cup caster sugar

zest of 1 lemon

4 eggs

splash of Vanilla extract

2 cups desiccated coconut

1 cup plain flour - sifted with

1 teaspoon Baking powder - sifted with the flour

optional - 1 tablespoon of lemon curd

options - pinch ground cardomom OR ground nutmeg OR tiny pinch ground lemon myrtle 

optional - some coconut shredded flakes for topping

LEMON SYRUP

1 cup water

2/3 cup sugar

1/3 cup lemon juice  (probably 2 lemons)  - use the lemon zest too

Method

Preheat oven to 155 -160 ℃ and grease/paper a 20cm round springform tin.

Using an electric mixer, beat the butter, sugar and lemon rind until light and creamy.

Gradually add eggs and vanilla and whisk well.

Fold in the desiccated coconut then the sifted flour and baking powder (and spices if used)

Pour mixture into tin and gently shake to settle mixture.

OPTIONAL - swirl through a tablespoon of lemon curd

OPTIONAL - scatter top with a little shredded coconut

Bake approx 45- 50 minutes until cooked and skewer inserted in middle comes out clean.

POUR HALF Hot syrup over HOT cake  NB half (syrup - see below)

OPTIONAL - scatter with additonal shredded coconut

Allow to cool in the tin on a baking rack.

Serving

Cut into slices and you can serve with remaining syrup (but I don't) and/or a dollop of cream

I think it is best on it's own with a cuppa! but leftovers warmed up make a great dessert!

(PS  I freeze the remaining half syrup for the next cake bake!)

Making the Lemon Syrup

in a wide saucepan - heat over low heat, the water and sugar until sugar dissolves

Add lemon juice and boil for 5 - 7 minutes approx until syrupy. (that's why using wide pan)

                             Enjoy!    Colleen

  

 20 minutes plus 20 minutes for lemon syrup

Roasted Cabbage

Last week my fellow FYIC blogger Colleen and our dear friend Sue went out to lunch to celebrate a significant birthday for me. The surprise destination was one of the trendy new restaurants that cook everything over fire and coals. It was simply stunning, the food tasted divine, what blew me away the most, was how great the vegetables tasted.  So with this as my inspiration I went searching for a recipe to bake cabbage wedges to accompany my slow roast pork shoulder on the weekend.  It is very simple to do and I encourage you to try as it completely softens the flavour of cabbage.

Ingredients

3 or 4 wedges of cabbage (either green or red)

Salt & Pepper

Olive Oil or melted butter

Garlic powder

Chilli flakes

Method

Preheat oven to 180 degrees Celsius.

Remove tatty outside leaves of the cabbage.

Cut into thick wedges, leaving the core in if possible as this adds stability to stop the wedges falling apart.

Place on a greased oven tray.

On each side drizzle with olive oil or brush on melted butter.

Sprinkle with garlic powder , salt, pepper and chilli flakes.

Bake in the oven for approximately 40 minutes.

Yum

Mamma Marmalade

Raspberry Mousse Cheesecake

This is a bit of a trip down memory lane -  with a twist.  Flummery was a very popular recipe from the 60s  - jelly crystals whipped with cream.  Nanas served it and grandkids loved it, because desserts were a rare treat back then.  The 70s and 80s brought Angel Jelly Whip (under many other names)  found at most parties or barbeques  - jelly crystals whipped with evaporated milk - a crowd pleaser without being too expensive.   

I was looking for a make-ahead Easter weekend dessert and Belinda Jeffery's Lemon Cherry Cheesecake was the perfect choice.  I swapped out lemon jelly for raspberry but still used the lemon juice to ensure a tangy dessert.  This dessert is similar to retro flummeries and Jelly Whips, but has cream cheese whipped in for an added indulgence.

It is also a delicious Mousse if you skip the crust and pour into ramekins to set.  

I must emphasise the necessity to chill the Evaporated milk  thoroughly as that's the secret to a thick fluffy filling.  If you want to be super indulgent -  serve with fresh berries on the side and a spoon of lemon or raspberry sorbet to cut through the super-creaminess ...    Enjoy (once a year) !  Colleen

      

   

Preparation   

30 - 40 minutes but allow 2 hours including chilling times between steps.  Dessert needs to then set overnight in fridge.   NB :  CHILL the tin of Evaporated Milk completely prior to commencing recipe (preferably overnight)

cook                           30 minutes  (for crust)

Refrigeration to set   preferably overnight  

Serves                         10 

Ingredients

Crust (optional)

250 gram packet "Nice" or similar biscuits - thoroughly crushed

125 gram butter - melted

1/4  teaspoon ground cinnamon (optional)

Filling

375 ml can Evaporated Milk  - thoroughly CHILLED prior to starting

85 gram packet Jelly crystals - I used Raspberry but you could use Lemon instead

1/2 cup (125 ml)  Boiling Water

1/4 cup fresh lemon juice   (depending on size - 2 medium/large lemons)

375 gram Cream Cheese   (1 1/2 packets of 250 gram size)    cut into small cubes and allow to come back to almost room temperature but do not heat

1 cup (220 gram) caster sugar - crush any lumps 

1 teaspoon good Vanilla extract

Decoration

Fresh berries, cherries, mint leaves and a dusting of icing sugar

Would be delicious served with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess

I used cut marshmallows dipped in sprinkles to make 'flowers' - have fun!!

Method

VIP:  Ensure your tin of evaporated milk is very very cold - completely chilled, preferably overnight or at least 4 hours.  It needs to be really cold so it can whisk properly. 

Using a heatproof jug, dissolve jelly crystals in the boiling water, stir well adding lemon juice.

Put aside until cooled (might need to pop in fridge for 15 minutes or so)

Preheat oven to 120 ℃ and thoroughly grease 24cm deep springform tin OR a deep sided loose base wavy tart tin with base lined with baking paper.

Add the crushed biscuits and cinnamon to a deep bowl.  Pour most of the melted butter in so it forms a tight mixture - like wet sand.  If needed, add the remaining butter.  

Press the biscuit mixture firmly into the prepared tart tin, ensuring an even layer and push into the ridges if using that style of tin.  Ensure there are no gaps.  You might not need all the mix.

Bake the crust for approx 30 minutes until deeper colour and "toasty" aroma.

Allow to cool on a raised cake rack.   The crust must be completely cool before adding filling.

Use a stand mixer (or handheld mixer with a deep bowl) and beat cream cheese with the caster sugar and vanilla until smooth and fluffy.

Whisk in the cooled jelly mixture and put bowl aside (or spoon into a spare large bowl

Now in an empty clean deep bowl, whisk chilled evaporated milk until  very thick and fluffy.

Gently combine the jelly mix into the evaporated milk mix and gently whisk together.

Pour into the cooled crust and smooth the top . Pour any excess filling into a ramekin.

Refrigerate, preferably overnight.  Once set, cover the top so it doesn't dry out.

Just prior to serving, remove carefully from tin and decorate as desired. Dust lightly with icing sugar.     Option: serve with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess. Extra Yum!

MOUSSE OPTION 

If you don't want to bake the biscuit crust - serve as a Raspberry Mousse.

Pour the mixture into individual ramekins and decorate top as desired.  Chill as above.

Emergency Rescue

If your filling is too runny after you have whipped it - simply refrigerate in the mixing bowl for at least an hour.  Whisk it again whilst it's cold and it should thicken up ready to pour into crust.

Delicious and indulgent either way!   Enjoy!   Colleen

Ragout of Chicken with caramelised onions, olives and beans

 They say Chicken is now one of the most popular proteins. And reflecting on our last 5 blog posts, 4 have included chicken.  I may be showing my age, but when I was young, chicken was reserved for a Sunday roast every now and again. But now it seems to be the "go to" for midweek or weekend.  Do not be put off by the look of this dish, if looks can be deceiving then this is a "case in point".  It has great depth of flavour and makes a change from tomato based chicken casseroles. Another great recipe from Belinda Jeffery.

Ingredients

1/4 cup plain flour

1/2 teaspoon salt

1 x medium size raw chicken cut into 8 pieces (or you can buy chicken pieces from your butcher)

1 x tablespoon Olive oil and 1 x Tablespoon Butter

3 x large onions, thickly sliced

140g green pitted olives, sliced and de pipped

140g  black kalamata olives, sliced and de pipped 

(Don't worry if you don't have that many olives or do not want that many olives, I only used what I had in the fridge and it turned out fine.)

500ml Chicken Stock, homemade is ideal otherwise choose good quality free range chicken stock

1/4 cup medium dry sherry

2 teaspoons of lemon zest

6-8 fresh green beans

1 1/2 teaspoons fresh thyme, chopped

lemon juice, salt and pepper to taste

Garnish: lime or lemon slices

Method

In a large bowl combine flour and salt.  Toss in chicken pieces and coat. Shake off any excess flour and lay flat on a plate.

Melt the butter and oil in a heavy based fry pan, add chicken pieces in batches and cook till golden.  Remove with tongs to another plate. Continue until all chicken is browned.

Add the onions to the pan, add a little extra oil if needed. Cover and cook for about 15 minutes.  Stir occasionally.

Uncover the pan and cook for a further 25 minutes on a medium heat until they are golden and caramelised.  Stir regularly to prevent them sticking.

Then add olives, stock, sherry, lemon zest and thyme.  Bring mixture to the boil.

Add the chicken pieces and any juice that has escaped. 

Cover the pan , reduce heat to low and simmer for approx 20 minutes.  Turn the chicken over, add the whole beans and cook for a further 15-20 minutes until they are cooked through.  Remove chicken and beans and keep warm.

Increase the heat under the pan and boil the sauce for 5-10 minutes or until it thickens.  Return the chicken to the pan and spoon to combine.

Taste and add lemon juice, salt and pepper.

Garnish with fresh lime or lemon slices

Serve with pasta or potato and green vegetables.

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Chilli Jam

 This is a favourite recipe of our family, a jar of Annabel Langbein's chilli jam in the fridge is so handy.  It can elevate a toasted cheese sandwich into the stratosphere or placed on top of chicken thigh cutlets and baked in the oven, to a dish that looks like you have been prepping all afternoon. I have an abundance of chillies in my garden in late Autumn, they're mixed varieties with varying heat, luckily our family like the "hotter the better" so none of my jam's are exactly the same.  Using long chillies as in the recipe below lessen the heat, but if you want to cool it down further, replace some chillies with red capsicums.

 

Ingredients

6-8 long red chillies, coarsely chopped

150g fresh ginger, peeled and coarsely chopped

2 kaffir lime leaves, deveined and coarsely chopped (if available)

1 head of garlic peeled

finely grated zest of 4 limes

2 1/2 cups caster sugar

1/2 cup water

1/2 cup rice vinegar

3 Tablespoons fish sauce

1 Teaspoon soy sauce

Method

Sterilise jars with metal lids, approx 2 cups capacity

In a food processor, combine chillies, ginger, kaffir lime leaves and garlic. Wizz to a coarse paste.  Place this in a large pot with all remaining ingredients.

Stir over a medium heat until sugar dissolves.  Boil for about 15- 20 minutes stirring occasionally, should reduce by a third.  It will bubble up like jam.

Carefully pour the hot chilli jam into the warm sterilised jars, seal with lid.

Once opened store in the fridge.

Mamma Marmalade

Chicken with Lemon and Risoni

I get quite excited when I find a recipe that does double duty.  Nigella's Chicken and Orzo is simple to make and the leftovers make a versatile base for a second meal - a double rainbow!  Nigella's recipe uses a whole chook but I find it works just as well for chicken thigh cutlets.  You could substitute some of the pasta with cannellini beans for a change.  The leftovers are delicious with fresh fish or chunky tuna.   Enjoy!  Colleen

Lemony Chicken with Risoni by Feed Your Inner Cook

Preparation      10 minutes

Cooking            15 minutes stove top stirring then approx 45 minutes simmering.

Serves               3 - 4 plus hopefully some risoni leftovers

Ingredients

6 chicken thigh cutlets  - cut off excess thick fat if possible

splash olive oil

2 medium onions - finely chopped

3 - 4 stalks celery - sliced

2 carrots - peeled and diced (mine in the pic are lazy chunks)

2 cloves garlic - crushed

shake dried chilli flakes (to your taste)

2 teaspoons dried tarragon OR dried thyme

1 lemon - zest plus juice - add juice of 1/2, taste, then add more if needed

750 ml Salt reduced Chicken stock PLUS additional hot water if needed

1 cup orzo / Risoni pasta (shaped like rice grains)

Salt and white pepper to taste (doesn't need much - taste first)

generous amount fresh parsley - most to stir through, some for garnish

some grated parmesan cheese to serve (optional)

some fresh dill chopped - if available

options

handful baby spinach leaves,  

tin of rinsed cannellini beans and use a little less pasta (also reduce the chicken stock slightly as beans won't absorb the liquid)

Method

Warm a splash of olive oil in a deep casserole pan that has a tight fitting lid

Brown the chicken pieces on one side until golden, turn and brown other side. 

Leave chicken in the pan.

Add the onion, celery, carrot, garlic, chilli, tarragon, lemon zest and juice of 1/2 lemon.

Stir until vegetables begin to soften then pour over the stock.

Bring to a boil then cover with the lid and reduce to a firm simmer for approx 30 minutes.

Check carrot is tender then add the risoni. Stir through ensuring risoni is covered with liquid.  Add a dash of hot water if it looks a bit dry.

Add the baby spinach leaves if using.

Cover with lid and cook over medium heat for 12 minutes.  

Keep an eye on liquid and add a dash more hot water if needed during cooking time.

Taste and add salt, pepper, more tarragon if needed.

Add more lemon juice if you like. I do. (depends on intensity of your lemon juice)

Turn off the heat, add the cannellini beans if using.

Stir most of the parsley through and allow to sit, no heat but lid on for 5 -10 minutes

Serve garnished with freshly grated parmesan and more chopped parsley or dill.

Serve with steamed green vegetables  or a green salad

Leftover risoni suggestions:

Gently reheat and serve alongside cooked fish  

OR stir through some chunky drained tuna

OR add extra greens, peas, corn etc. 

                            Enjoy!   Colleen

Chicken Enchiladas with creamy salsa verde

 This handy mid week meal is ideal for using cooked/rotisserie chicken. In this version I had some fresh silver beet growing in my garden so I added some of them shredded to boost the nutritional value.  I use low carb wraps but flour tortillas work just as well. If not on a low carb regime pop in the white beans (cannellini) for extra flavour and texture. Another great idea from Skinnytaste .

  

Ingredients

 Chicken and White Bean filling:

Olive oil

1/2 finely diced onion

2 cloves garlic, minced

2-3 fresh green chillies finely diced

1 x can Cannellini beans (rinsed and drained)

2 cups approx diced cooked chicken meat

1/4 cup chicken stock

1 teaspoon ground cumin

Green Salsa Verde

2 Teaspoons butter

1 finely diced onion

2 Tablespoons flour

1 cup chicken stock

2 jalapenos chopped (use a jar of pickled jalapenos)

2-3 chopped green green chillies, according to taste

1/2 cup sour cream

3/4 cup grated matured cheese

8 flour tortillas 

chopped fresh coriander

Method

For the filling:

Heat olive oil and add onions, saute till soft, then add garlic, stir to combine and cook out a little.

Add green chillies, beans, cumin and chicken stock. Mix well, cover and simmer on low for approx 15 minutes.

Remove lid and add chicken cook for an additional 5 minutes or until it thickens.  Set aside

For the creamy salsa verde sauce

In a fry pan, melt the butter add onion and cook for about 3- 4 minutes until onion is soft.

Add the flour and stir well. Cook out the flour by stirring constantly then add the chicken stock a little at a time to incorporate. Cook over a medium heat until the sauce thickens about 4-5 minutes, add fresh chillies and jalapenos.

Remove from heat and stir in sour cream.

In an oven dish, spoon 1/4  of the creamy sauce on the bottom.

Fill each tortilla with the chicken mixture and place seam side down in the dish.

Continue until all tortillas are filled and rolled.

Pour over remaining creamy sauce. Top with grated cheese, cover with foil and cook in the oven at 180 degrees Celsius for about 20-30 minutes. Remove foil and brown top for a further 5 minutes.

Remove from oven and top with chopped coriander.

Serve with Mexican rice and a green salad.

Mamma Marmalade

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen