Eggplant with curried yoghurt and caramelised onions

 My wonderful friend Margy told me I must try this sublime recipe from Yotam Ottolenghi's cookbook "Simple"  - delicious, flavoursome and very easy - the combination of lime juice, yoghurt and curry powder is so clever -  even better topped with caramelised onions and crunchy flaked almonds. Thank you Margy for the recommendation - I love friends suggesting their tested recipes - and Wilbur thought it was delicous too!  Enjoy!  Colleen

Preparation       20 minutes 

Cooking             40 minutes in oven.  Stove top approx 15 minutes

Serves                2 - 4   see note below

I used 1 eggplant for 2 people, see note below,    but made the full amount of curry yoghurt and caramelised onions -  leftovers were so delicious you could refrigerate and serve over something else later in the week

Ingredients

1 - 3 large eggplants   (I used  1 - wide heavy, 10 inch eggplant -  enough for 2 people)
olive oil

Salt and Pepper

1/2 cup flaked almonds 

1 cup greek yoghurt

2 teaspoons curry powder NB  use 1 teaspoon  THEN 1 more teaspoon

1/4 teaspoon ground turmeric

1 lime - zest and juice

1 very large onion - I used red but brown would be good too  - finely sliced, half moons.

Option - I clove of slow roasted garlic  - I had some I had made previously

1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Salt and pepper - optional

Garnish  - pomegranate seeds,   coriander or parsley leaves or sliced shallots

To serve Options - lettuce leaves,  oven roasted tomato, spoonful cooked brown rice and a slow roasted tomato on the side.

Method

Preheat oven to 180 - 200 ℃  I found 180 was fine

and prepare 2 large oven trays with baking paper ready to bake the eggplant rounds.

Peel strips off the eggplant skin lengthways about 1cm apart (roughly)

Use a large bowl and add the cut up ,approx 1 inch round, slices of the eggplant

drizzle with some olive oil and a little salt and pepper.  Use your hands to ensure the slices are coated with some oil.

Spread the circles onto the lined trays and bake approx 35 - 40 minutes.

When cooked, eggplant will be soft inside.  Remove from oven and set aside ready to assemble.

While the eggplant is baking:

yoghurt dressing

In a small bowl or measuring cup mix  1 Teaspoon of curry powder with the lime juice and check no lumps

Add the zest and yoghurt, a little salt and pepper (optional) and combine well. refrigerate until needed.  Bring out of fridge about 10 minutes before using.

Flaked almonds

Dry roast the almonds in a dry frying pan until begin to become a little golden.  Remove from pan and set aside.

Caramelised onions:

Use the same pan.  Warm a little oil then add the sliced onions over medium high heat.  Saute and stir regularly, reducing heat if needed,  until become golden and caramelised.  Approx 10 minutes or so.

Then add the optional garlic clove, 1 Teaspoon curry powder , ground cumin and coriander and the flaked almonds . Fry  approx 2 - 5 minutes until everything is golden and fragrant.  

Remove from heat.

Assemble

Serving option : I used lettuce leaves on the base with a spoonful of cooked brown rice 

then

whilst eggplant still warm - 

Place the cooked eggplant discs on plate in overlapping layers (I think 3 is enough per person - 4 if really hungry)

Spoon some of the curry yoghurt over the eggplant.  (I used a bit much in the photo!)

Then top with some of the caramelised onions and almonds.

Garnish with optional pomegranate seeds and herb leaves

Any remaining yoghurt or caramelised onions could be refrigerated and  used with other roast veggies etc later in the week.    Thanks Yotam and thank you Margy!      Enjoy!  Colleen

Coffee and Honey Cake - from your pantry, simple and delish

This recipe makes use of simple ingredients from your pantry and fridge, nothing complicated or fussy.  Also it incorporates custard powder which seems to linger at the back of the pantry. It is an easy to transport, no nuts or seeds, no icing flavoursome cake. Cooking in a ring pan speeds up the cooking time and makes it easy to cut and serve.  I used a local bush honey and would recommend avoiding any very strong honeys such as leatherwood etc as the flavour would overpower the coffee.  The coffee is not too strong and the honey/coffee combination is almost a deep caramel flavour, great warm or cooled.  Enjoy!  Colleen

Preparation   15 minutes

Cooking         35 - 40 minutes

Ingredients

3 teaspoons instant dry coffee granules 

1 tablespoon hot water

125 gram butter - small cubed and room temperature, not melted

1/2 cup brown sugar - loosely packed

1 teaspoon vanilla extract

1/3 cup milk

1/4 cup honey      (not a strong flavour honey)

2 eggs - lightly beaten

1 cup Self Raising Flour

1/4 cup Custard Powder

dusting of icing sugar to serve - optional

Method

Preheat oven to 170℃ fan forced

Prepare and grease well a 20 -22cm ring pan

Dissolve coffee granules in hot water in a cup - no lumps

Cream the butter and sugar in bowl of mixmaster until pale and creamy

Add the vanilla, coffee water and milk

Add honey and beat well

Incorporate the eggs and beat until combined

Sift in the SR Flour and custard powder and mix to combine.  Do not overwork the flour.

Pour batter into prepared ring pan and bake 35 - 40 minutes.  Check after 30 minutes and turn pan if necessary.

Cake is cooked when inserted skewer comes out clean.

Allow to cook in pan on cake rack for 5 minutes.

Then remove from pan by inverting onto cake rack and back up again.

Cake can be eaten slightly warm or when cooled down.

Optional Dust with icing sugar

Enjoy!   Colleen

Happy Christmas to all

Wishing you and yours a Truly Happy Christmas, good health and serenity in 2022.

This year taught us the importance of family and friendship, sharing, caring for others and valuing joyous moments, love and laughter.

Love from Colleen and Mamma Marmalade at Feed Your Inner Cook

         

Roast Cauliflower with Tahini and Almonds

This cauliflower recipe was featured on SBS TV "The Cook Up" and it is easy, tasty and would be perfect as a share plate or on its own. We had it as a midweek vegetarian dinner at home. 

I use a Hulled Tahini paste because I think the flavour is a little milder.   Enjoy!  Colleen

Preparation     10 minutes

Cooking           30 minutes

Serves               2 as a main or 4 as a side dish

Ingredients

1 Cauliflower - cut into florets

2 teaspoons smoked Paprika  OR ground cumin

Salt and Pepper to your taste

Olive oil

sauce

1 tablespoon Tahini.  I used Hulled.   TIP stir the paste in the jar well before using

juice of 1 lemon

1 - 2 cloves of garlic - crushed  - to your taste

water

salt to your taste

1/4  teaspoon Honey - Optional  - I find Tahini can be strong - this mellows it - your preference 

handful roasted almonds roughly chopped  OR  toasted flaked almonds

2 tablespoons sultanas

chopped parsley  , some finely shredded green shallots , chopped mint - your choice

ps I popped a few leftover mini cherry tomatoes on plate too.  Optional 

Method

Preheat oven to 200 ℃ and prepare flat oven baking tray.

In a large bowl, combine the paprika, salt, pepper and a little olive oil (not too much - coating not soaking) .  Toss the cauliflower florets in and scatter over the oven tray.

Roast approx 20 - 30 minutes until crisp and golden.

Sauce:

Combine tahini, lemon juice and just a splash of water bit at a time - stir well until it is consistency of pouring cream.  Add some salt and garlic.  Taste and adjust if needed with a drop of honey .

Place hot cauliflower florets on a serving platter.  Drizzle with a little tahini sauce (serve remainder in a small bowl to add to each plate) 

Scatter with the almonds, sultanas and herbs.

Enjoy!   Colleen

Gingerbread

 It's that time of year that we look for Christmas baking traditions to share with the ones we love.  The added benefit is that family and friends get to enjoy home baked sweet treats.   I have to confess that I have never made Gingerbread before, but now I have 3 grandchildren I thought the time had come.  So with my granddaughters and my great nieces we whipped up 2 batches.  It kept the older girls entertained for hours decorating the shapes.  This dough is very forgiving which is ideal when having children involved.

Ingredients

100g salted butter

3 Tablespoons golden syrup

100g brown sugar

1/2 Teaspoon bicarb of soda

1 Tablespoon ground ginger

1 Teaspoon ground cinnamon

225g plain flour

Method

Heat butter, syrup and sugar in a small saucepan, stirring occasionally until melted. Set aside to cool slightly.

In a large bowl combine, bicarb, ginger, cinnamon and flour, mix to combine.

Pour in the buttery syrup mixture into the flour, stir to combine, then use your hands to bring the dough together.  The dough will be soft but will firm up in the fridge.

Using 2 sheets of baking paper place the dough on one sheet cover with the other and using a rolling pin roll out to a thickness of 1/2 cm.  

Transfer to a baking sheet and place in the fridge for 1 hour.

Preheat oven to 170 degrees Celsius

Line another baking sheet with baking paper.

Remove dough from fridge, using cookie cutters, cut out shapes and place on new baking sheet.

Dough off cuts can be pressed together and rerolled and cut with shapes.

Bake for 10 -12 minutes depending on thickness and size.

Cool and then decorate.

Mamma Marmalade

Mango, Lime and Yoghurt Fool

How sublime are mangoes?  Juicy, yellow golden flesh - a special summertime treat.  Nigel Slater's simple dessert adds a zing of lime and yoghurt to mangoes creating a creamy treat  easily topped with chunks of fresh mango  - summery and just a little bit indulgent.  

Enjoy! Colleen

Prepartion         10 minutes 

Cooking             NONE

Chilling              at least 2 hours

Serves               4 - 6 depending on glass size.  

Ingredients

2 ripe large mangoes 

PLUS 1 mango - ripe, peeled and flesh cut into cubes for garnish chunks

1 lime  - juice and zest

150 ml Greek yoghurt     (I might try a thick coconut yoghurt next time?)

150 ml thickened cream 

mint leaves for garnish - optional  

OR some toasted coconut flakes - optional

Method

I used a stick blender to mash that  also had a whisk attachment.  

OR   you could use a blender, food processor  then  also whisk cream separately.

Put the Greek yoghurt into a large bowl.

Peel the 2 mangoes and using a stick blender jug or food processor -  mash the mango flesh with the lime zest and juice. Pour into the bowl with the Greek yoghurt.

Whisk the cream until it thickens but NOT to stiff peaks. 

Stir the cream into the mango yoghurt until well combined and smooth.

Spoon the mango mixture into wine glasses, water glasses etc.

Top with cubed mango and chill for at least 2 hours

Garnish with mint leaves or toasted coconut flakes if desired.

Enjoy!   Colleen

Sweet Potato, Pumpkin and Sage Tart

This savoury tart, inspired by a Donna Hay recipe, is simple to make, delicious and can be made ahead of time. This is one of the recipes where I use my pre-roasted sweet potato, potato and pumpkin saved in the freezer.

Serve with lots of steamed greens or a simple salad. It might not look very pretty in the photos but tastes great! Comfort food loaded with veg - yum!  Enjoy! Colleen

 

Preparation    15 minutes (if veg already cooked)  30-40 mins if raw

Cooking          35 - 40 minutes depending on your oven

Serves             4 - 6

Ingredients

NB vegetables need to be cool-ish NOT hot - so egg etc can be added ok

PS  I roast a stash of pumpkins, sweet potatoes and potatoes then pop in freezer for recipes like this. Defrost and mash.

OR

you could grate the above veg and fry in frypan with a splash of oil until cooked through, then roughly mash.

1 cup cooked pumpkin - mashed

1 potato - baked or cooked - diced

500 gram sweet potato - peeled, baked and mashed

1 sheet Shortcrust pastry - you can omit if you prefer or if avoiding pastry

1/4 cup Greek yoghurt

1 clove garlic - crushed

2 handfuls of chopped baby spinach leaves OR 1 handful chopped kale leaves OR combo

1 tablespoon honey

2 eggs - beaten

2 tablespoons of chopped fresh sage leaves PLUS extra sage leaves for topping  

1 stalk rosemary  - leaves chopped

1 teaspoon ground cumin

1 teaspoon Moroccan spice mix   (a little more if you prefer -depends on brand)

1/4 teaspoon ground nutmeg

shake of dried chilli flakes - your preference

cracked black pepper

tiny pinch salt  - to your preference

flaked almonds for topping - optional

Method

Preheat oven 190-200 ℃

oil a 22 cm pie dish - my enamel one is 5 cm deep.

Place pastry in base and ease into sides. Trim.  Extra can be dotted over top later if you like.

Pop pie dish in fridge whilst you prepare the filling.  

If making ahead of time, only add the filling just prior to baking.

In a large bowl, combine the (not hot) mashed pumpkin, potato and sweet potato with the Greek yoghurt, garlic, spinach, kale and honey.

Stir through the beaten eggs and remaining herbs and spices.

Pour into the prepared pastry filling.

Garnish with reserved sage leaves - TIP - put a splash of olive oil on your hands, roll the sage leaves in oil and they won't burn as quickly

Also garnish with some flaked almonds - use the oil hint again

If desired - garnish with any torn bits of remaining pastry - patted with a little oil

Bake approx 35 mins until centre of filling is cooked and top golden. 

Depends on width/depth of pie dish.

Allow to sit for 5 minutes before cutting.

Serve with steamed green veggies or salad.  Any leftovers are delish next day too.

Enjoy!   Colleen

Healthy muffins

Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly).  Sweet treats are a very now again option.  Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions.  Why not give these easy muffins a try. They freeze very well.  And my taste tester has no complaints.  I have to make sure the remaining muffins are out of sight to avoid a confrontation :)

  

Ingredients

2 cups of muesli or granola

1 cup plain flour

2 scant teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 cup natural sultanas or dried cranberries

2 free range eggs

1/4 cup (55g) rapadura or brown sugar

150ml light olive oil

300ml buttermilk

1 teaspoon vanilla extract

Sunflower seeds, coconut flakes, pepitas for topping

Method

Preheat oven to 200 degrees celsius

Line a 12 hole large muffin tin with paper cases.

Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.

In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.  

Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.

Let the mixture sit for a minute to have the granola swell a little.

Scoop/spoon mixture evenly between the paper cases.

Sprinkle with chosen topping.

Bake the muffins for 18-20 minutes or until a skewer comes out clean.

Let cool in the tin and then remove to a wire rack.

Enjoy

Mamma Gigi (Marmalade)

Sticky chicken and watermelon salad

This is a Jamie Oliver recipe that is a great standby.  It has been awhile since I looked through my Jamie 15 minutes cook book, but was inspired again by the simplicity of his recipes but the absolute flavour hit he gets by adding fresh herbs and spices.  I encourage you to make the dressing as it is a flavour bomb and can be used on any salad to give it a zing.  I swapped out the rice noodles for beans sprouts to lower the carb content, but you can replace if you wish.

Watermelon salad

Sticky kicking chicken thighs

Ingredients

Lettuce (whatever leaves you have on hand or baby gem)

4 or so radishes, sliced

1/2 bunch of fresh coriander and mint, finely sliced

Handful of fresh bean sprouts

4 slices of watermelon cut into chunks

1/2 dozen cubes of feta

8 chicken thigh fillets

1 Tablespoon Chinese 5 spice powder

Olive Oil

1 Tablespoon Sweet Chilli sauce

2 Tablespoons of Sesame seeds

Salt & Pepper

Dressing

2 Tablespoon low salt soy sauce

1 Tablespoon fish sauce

1 fresh red chilli

1/2 thumb size of ginger

2 Spring Onions

1 clove garlic, crushed

2 limes

Coriander stalks

1 Tablespoon sesame Oil

Method

Combine all salad ingredients decoratively on a platter

For the dressing place the coriander stalks, soy sauce, fish sauce, chilli, peeled ginger, chopped spring onions a splash of water, 1 Tablespoon sesame oil, lime juice and crushed garlic into a blender or container and use a stick blender. Blitz to combine

Dress salad with a little of the dressing and keep the rest in a screw top jar in the fridge.

On a large sheet of greaseproof paper sprinkle the 5 spice powder and salt pepper, place the chicken and toss each thigh to be covered in spice.  You can pound to make thinner but I didn't.

Heat the oil and fry chicken thighs till golden and cooked through.  Sprinkle with sesame seeds. Garnish with a few leaves of coriander.

Bring everything to the table and enjoy.

Mamma Marmalade

Ottolenghi's Charred Tomatoes with yoghurt

 I came across this recipe when listening to one of my favourite podcasts "The Dinner Sisters".  The 2 sisters and sometimes special guest, do similar to what Colleen and I do. That is; by devouring new cookbooks and any recipes we can lay our hands on we trial the recipes that appeal to us and trial them on our families. If they pass the critics we put them on our blog to share with you.  Yotam has a way with veg that makes them sing.  This simple but delicious dish can be served as a side or a starter with some good bread.

Ingredients

1 x small punnet of cherry/grape tomatoes, or if you can find some truss cherry tomatoes use those

3 Tablespoon EVOO

1/4 Teaspoon Cumin seeds

3 garlic cloves, thinly sliced

1/2 Teaspoon brown sugar

3 sprigs of Thyme

6 Oregano sprigs, (3 sprigs to be left whole and 3 sprigs taken off the stem for serving)

1 Lemon, made into 1 teaspoon zest and 3 strips of peeled skin

Salt flakes and Pepper

1 2/3 cup of thick "Greek Style" Yoghurt

1 Teaspoon chilli flakes

Method

Heat the oven to 180 degrees Celsius

In an oven dish just large enough to fit the tomatoes.  Combine, tomatoes, olive oil, thyme, oregano sprigs, lemon strips, cumin seeds, sugar, garlic, 1/2 teaspoon salt and freshly ground pepper.

Toss to combine.

Place in the preheated oven and bake for about 15 minutes or until the tomatoes are soft.

Turn on the grill and grill until the tomato skins are blistered and start to blacken.

Combine cold yoghurt with grated lemon zest and 1/4 teaspoon salt flakes.

On a serving platter spoon out the yoghurt mixture and with the back of a large serving spoon spread it to create a well.  Place all tomatoes and juices into the centre and top with oregano leaves and chilli flakes. 

Delish

Mamma Marmalade

Limoncello Amaretti Biscuits

Quick, easy, delicious, gluten-free and dairy free. This is a great recipe to have on standby and if you hide the biscuits from Wilbur in an airtight container they will have 5 days or maybe more.  Silvia Colloca made these recently on Adam Liaw's TV show and suggested an option I am keen to try soon - swap the almond meal for hazelnut;  use frangelico instead of limoncello; and switch out lemon zest to orange instead.  Sounds yummy and Wilbur volunteers to taste-test.  I make these biscuits a bit smaller than suggested which yields about 30-32.   I have also included a 'halved' ingredient list if you only want to make about a dozen or so, although it is just as easy to make a full batch - they seem to disappear very quickly!  Enjoy!  Colleen

  

Preparation   15 - 20 minutes 

Makes            30 - 32 two bite biscuits   OR   Halved option makes 14 - 16

Cooking        10 - 12 minutes

Ingredients  for full recipe 

300 gram almond meal - rub out any lumps

250 gram caster sugar

2 egg whites - lightly beaten

2 tablespoons Limoncello

Finely grated zest of 1 lemon

extra sifted icing sugar for rolling/dusting

OR  OPTION  - HALVED INGREDIENT LIST

150 gram almond meal - rub out any lumps
125 gram caster sugar
1 egg white - lightly beaten
1 tablespoon Limoncello
Finely grated zest of 1 small lemon
extra sifted icing sugar for rolling/dusting

METHOD

Preheat oven to 175 - 180 ℃ and prepare 2 flat non-sided trays with baking paper

Sift a little icing sugar into a shallow bowl (about saucer width) and set aside.

Use a large mixing bowl to combine the nut meal and caster sugar.

Add in the lightly beaten egg whites, limoncello and lemon zest.  Use your hands to quickly combine - will feel like wet clumpy sand.

Pinch off small amounts and roll into walnut sized ball shapes.  I pop them all on one tray.

Then lightly roll each ball into the sifted icing sugar and place on 2 trays leaving space between each biscuit.  Leave as balls.

Bake approx 10 - 12 minutes until tops slightly 'crack' and base is firm.

Remove and place on a wire rack to cool.

Store in airtight container.

Enjoy!  Colleen

Moroccan Lamb

 Whilst the full heat of summer is fast approaching there is still the chance to use the slow cooker to make a delicious casserole.  Wednesday's are my Gigi baby sitting days and popping everything into a slow cooker means that once my little cherub is collected in the afternoon Baba and I will have a tasty dinner.

I was on the hunt for something a little different to the standard beef and red wine.  I came across this one, using diced lamb.  My slow cooker has a setting to sear the meat which is invaluable, saves another pan to wash and it also means those brown bits of flavour don't get lost. 

Ingredients

1kg diced lamb

Olive Oil

2 onions, halved and sliced

3 -5 cloves (depending on size) of garlic, crushed

1/2 inch piece of fresh ginger, grated or finely sliced

1 Tablespoon ground cumin

! Tablespoon ground coriander

1 Teaspoon ground cinnamon

Pinch of saffron or turmeric for colour

1 Tablespoon tomato paste

1/2 large or 1 small skin of preserved lemon (I did not have any on hand)

600ml beef stock

Optional

80g pitted Kalamata olives

1 lemon, zested and a squeeze of juice

1 Tablespoon honey

chopped mint, coriander or parsley to garnish

Method

Preheat slow cooker on the "sear" setting. 

Place some olive oil in the slow cooker and brown the lamb in batches. 

You can do this in a frypan on the stove if your slow cooker doesn't have this option.

Remove with a slotted spoon and set by.

Add a little more oil and fry off onions. Cook for 8-10 minutes until softened. Stirring now and again.

Add garlic and ginger, cook for a further 2 minutes.

Add spices, preserved lemon (if using) and tomato paste.

Tip in lamb and juices and stock.

Season with salt and pepper.

Set slow cooker for 4 hours on high or 6 hours on low.

Once the meat is tender if you want to take to the next level add the honey, lemon and olives and continue to cook for about 20 minutes.

Serve garnished with chopped herbs and a side of Couscous

Mamma Marmalade

Find your Spice

Where is Cinnamon? Where is Cinnamon?  Here I am.  One of the easiest ways to speed up your time in the kitchen is streamlining your items to quickly find the ingredients you need.

Spices and herbs are often in a jumble even when you have them in a rack on a pantry door.  I simply write on the top of the lid (I use a liquid white-out pen - easy to scratch off if you change your mind )  so when I look down on the multiple bottles I can quickly locate the one I need.  I have one small shelf for herbs and one for spices.  Because I have a steady turnover of my most-used spices, I refill a number of bottles from large packets I purchase at either a continental deli or Indian spice shop, so they are always on hand to replace an empty jar. My spice bottles are re-used over and over.  

A few spices bottles are on a top rack on the pantry door -  I name these  spices on the base of the container so when I glance up I can easily see which is which.

I hope this gives you some ideas to make your cooking easy and enjoyable!  

Cheers!  Colleen

Individual Ratatouille

 If you are looking for inspiration for a vegetable side these individual Ratatouilles may be the answer.

Simple to make with a little preparation and then pop in the oven.  You could even make them a little more indulgent by popping a slice of buffalo mozzarella between the zucchini and tomato.

 

Ingredients

Pasta/Sugo sauce homemade or quality store bought

Zucchini

Tomatoes

Italian dry herbs

Parmesan cheese, grated

Method

Preheat oven to 180 degrees C

Slice zucchini and tomato into similar sized rounds

Place a little pasta sauce in the base of individual oven ramekins

Arrange alternate slices of tomato and zucchini at an angle

Sprinkle over dried Italian herb mixture and Salt and Pepper to taste.

Top with grated parmesan cheese

Bake in the oven for approximately 20 - 25 minutes or until the vegetables are soft and the cheese is golden.

Mamma Marmalade

Aromatic Spiced Lamb Chops and Veggies

Sometimes a photo can be deceiving. These lamb chops are quick to prepare, delish and you can use a variety of veggies to cook in the spice and serve alongside - one pan easy! Enjoy! Colleen 

Preparation           5 minutes plus 5 minutes to chop veggies

Cooking                10 minutes approx

Serves                   4

Ingredients

8 lamb leg chops - trimmed

a splash of olive oil for cooking

3 teaspoons ground Cinnamon

2 teaspoons ground Turmeric

2 teaspoons ground Cumin

1 teaspoon ground Coriander seed

1 teaspoon dried Thyme leaves or fresh 

1/2 teaspoon dried Mint leaves

1/4 - l teaspoon dried chilli flakes - optional - to your taste

1 tablespoon sesame seeds (optional)  

1 teaspoon Sea Salt flakes

few cranks of freshly ground black pepper

squeeze of fresh lemon juice

chopped fresh parsley and/or mint leaves

a few toasted pine nuts for garnish (optional)

Method

Toast the pine nuts (if using) in the dry pan, remove and set aside.

Mix the spices, sesame seeds, salt and pepper together.  Sprinkle over the lamb chops and pat in so it adheres - both sides.

Heat a splash of olive oil in pan and fry the chops approx 3 minutes each side.

Remove from pan and loosely cover with alfoil on a plate to rest for a few minutes.

Using the same pan (and any left over spice mix) quick fry some chopped veggies - zucchini, left over roast pumpkin or potato chunks, baby spinach leaves, broccoli florets, beans etc - add a little extra olive oil if you need.

Place a heaped serve of veggies on plate alongside 1 or 2 lamb chops - squeeze over a little lemon juice, garnish with chopped parsley/mint leaves and some toasted pine nuts.

Enjoy! Colleen

Jelly Cake - Happy 90th Birthday Eric

This is how the story goes, my father is going to turn 90 this month. A wonderful and very special achievement.  He is don't forget, a Leo and so when he sent me a newspaper article on cake recipes I did not misinterpret the message that he would like a home baked cake.  Now as regular followers of FYIC will have noticed, baking is definitely not my strong point.  Colleen my fellow blogger has probably accounted for 90% of the recipes that get the tag "Baking".   So I did my best and chose what I thought was the easiest of the cake recipes he sent me.  It is a put everything in a bowl and mix recipe.  What could go wrong you say?  Well for starters the reference to "softened butter" I left it on the bench overnight but even in sub tropical Brisbane it is still cold enough not to get your butter soft enough to incorporate in a one bowl mix everything together. So why would a few lumps of butter in the mixture cause issue, surely they will melt in the oven. Yes they did but it took longer to cook the cake and the outsides were a little dry. (Maybe perfect for trifle).  Then added to the mix I got my 89 year old mother who suffers from Dementia to help me decorate it.  It was a heart warming experience and I am blessed to have them both in my life.

Ingredients

125g butter, softened

1/2 packet jelly crystals

1/2 cup caster sugar

2 eggs

1/2 cup milk

3/4 cup plain flour

Strawberries and whipped cream to decorate

Method

Preheat oven to 180 degrees C

Combine all ingredients in a bowl and stir to combine.

Beat for 3 minutes using an electric mixer.

Bake in a greased loaf tin for 35-40 minutes

When cool turn out on to a wire rack.

When completely cold, decorate with cream and strawberries.

Happy 90th Birthday Dad 

Mamma Marmalade

Simple Pumpkin, Sage and Feta Pasta

By now you know I regularly have a stash of roasted veggies in the fridge or freezer as the base for quick midweek dinners.  This easy pasta dish is super-quick, nourishing and packed with flavour - a great way to eat lots of veggies and still have a comfort-food pasta meal. The roasted pumpkin chunks are really the star ingredient.   Enjoy!  Colleen

This recipe uses pumpkin you've  already roasted and saved in fridge or freezer.  

If cooking from fresh add an extra 30 minutes.

Preparation          5 minutes

Cooking               10 - 12 minutes.   I cook pasta in one pan and other ingredients in 2nd pan.

Ingredients

Pasta - enough for 2 people, 4 people or a tribe. I like to use spaghetti 

NB reserve some of the pasta water to add back into sauce

Roasted pumpkin cut into chunks.  Bite-size works best

Extra Virgin Olive Oil - good splash plus more just before serving

Butter (optional)  - 2 teaspoons per person approx

garlic - crushed,  approx 1/2 clove per person

sage leaves -      roughly sliced - approx 6 leaves per person

Dried sage  -     tiny pinch per person

Dried mint or thyme  - small pinch per person

Dried chilli flakes - to your taste (optional)

Baby spinach leaves - big handful per person - they wilt to almost nothing

Black olives - pitted and quartered.   4 or 5 per person

Parsley -        small handful - roughly chopped

Feta cheese   - approx 4 tablespoons per person - crumbled 

Freshly ground black pepper - I like to add a decent amount just before serving

Small squeeze of lemon juice just before serving

Method

Cook pasta in rapidly boiling water according to packet directions (approx 10-12min)

While the pasta is cooking

In separate pan - heat the oil and butter, fry the sage leaves, add dried herbs and garlic . 

Toss through the roasted pumpkin chunks to reheat.

Then toss in the baby spinach to wilt

Add the black olives and parsley

Drain the pasta   -  and reserve approx 1/2 cup of pasta starchy water

Add the cooked drained pasta to the pumpkin mixture and stir through some of the pasta water (start with a few tablespoons and add more if you need)  to loosen the pasta -  it makes a bit of a sauce with the oil and butter

Stir through the crumbled feta, black pepper and a dash of lemon juice.

Enjoy!  Colleen

 

Let’s talk Turkey

 Cooking is always an evolving art, one of the many aspects I enjoy, is the ability to learn new recipes or techniques,  We were sold on the idea of wet brining poultry when you had the time, it does make for a more juicer bird.,  However it was really only at Christmas that we attempted this technique.  But finding a container larger enough for a wet brine and then refrigerator room in the silly season was near on impossible.  So whilst researching for our latest "Christmas in July" family lunch I came across this alternate on You Tube.

I will be admit this is our first attempt and we could have spatchcocked the Turkey a little better but gee it was a far easier brining experience and a way faster cook.

The after photo may look a little overdone but I can honestly say the breast was still beautifully moist.

I encourage you to give it a go.

After dry brining, Before cooking

After cooking

Ingredients

2 teaspoons of Kosher salt per kg of bird or 1% of the Turkey weight.

Baking powder (gives a nice crunchy/brown skin) - approx 1 Tablespoon

Zest of one spray free lemon

2 Tablespoons chopped fresh thyme leaves.

Oil for rubbing, or bacon fat or goose/duck fat

2 carrot, sliced lengthways

2 sticks celery

2 sliced onions, sliced through the middle

Oven Thermometer or remote probe thermometer (available from Bunnings)

Method

Unwrap the turkey, do not rinse under the tap as it is not necessary.

Turn the turkey upside down, breast facing down, you will need a pair of kitchen scissors and starting at the parson's nose cut all the way down the side of the back bone.  You will need strong hands or a willing husband  :) Then cut the down the other side of the back bone.

Remove the backbone and retain to make stock later.

Now flip the bird over and pressing down very hard on the breast bone with both hands, trying to snap the breast bone so that the Turkey lays down a little more flat.

Now position your Turkey, take the wing tips and tuck behind the wing.  Rotate the thighs and legs outwards so leg is facing inwards. (my first photo does not show correct leg position, will try again next time)

Dry brining is the process of aggressively salting meat and giving the salt time to penetrate through the meat, which for a large Turkey can take up to 3 days in the refrigerator.

The salt absorbs into the bird and denatures the protein inside the cells which makes the moisture stay within the Turkey.

In a small bowl, tip salt in.

Add baking powder, lemon zest, thyme leaves to the salt.

Flip the Turkey over so the inside is showing.

Rub a third of the salt mixture patting down with your hands.

Flip Turkey to the presentation side and rub in the remaining salt mixture. Don't worry if some falls into the pan when you flipped it.

Now do not cover and pop in the fridge for at least 2 days at most 3 days.

2 days later remove Turkey from the fridge at least an hour or 2 prior to cooking to get to room temperature.

Preheat Oven to 230 degrees Celsius

It will only take a maximum of 90 minutes to cook the Turkey

Prick the skin with a sharp knife, we don't want any air bubbles to lift the skin of the Turkey (because of the baking powder)

Rub the Turkey skin all over with any type of oil, duck/goose fat, even in the nooks and crannies.

Line a large oven roasting dish with the chopped vegetables, lay Turkey on top. You can add a little water later on if the oven is smoking too much.

Put the oven proof thermometer or remote probe thermometer into the deepest part of the breast not touching the bone.

Place the oven tray in the oven with the legs facing the door of the oven.

1/2 way through the cook rotate the oven tray so the wings now face the oven door.

150 degrees F or 66 degrees C is the temperature we need to get the Turkey too.

Once out of the oven, let it rest for at least 20 minutes.  The Temperature will continue to climb.

Don't cover with anything as you will loose the crisp skin, and don't remove the probe either.

Once rested, carve and arrange on a serving platter.

Mamma Marmalade

Toddler Chef Eggbeater Pancakes

My Grandson discovered my manual rotary eggbeater and was enthralled. It was taken for rides in his little car, included in construction play and held during story time. So I needed to find an easy recipe where he could really whip up a storm and then eat the results!  

This is a simplified very young child-friendly recipe - no salt, sugar or butter in the main batter mixture. The finished pancakes can be made thinner than usual thick pancakes because the key attraction is the eggbeater and the final honey flourish! 

Usually you don't want to over-beat pancake and pikelet mixes because it toughens the gluten but the point of this recipe is to use minimal ingredients and encourage participation and learning cooking skills.  Nana doesn't indulge him with sweet treats - blueberries are the treat of choice in my home - but I do permit a tiny drizzle of fresh honey, sliced banana or a dash of raspberry jam on these homemade pancakes as there is no other sugar in the batter.

Of course, always supervise children closely and keep little fingers and clothes away from stovetops during cooking and while hot objects are around.

Enjoy!  Nana Colleen

   

Tip  - get all equipment and ingredients out before starting.  Have a damp handtowel and cleanup rag on standby. And a just-damp towel under a bowl can help keep bowl in place during enthusiastic mixing

Preparation    5 minutes or as long as they want!  

Plus 30 minutes batter rest time (if possible - good delayed gratification practice if toddler amenable)  They love watching the countdown on the timer!

Cooking          a few minutes per pancake

Serves             makes 3 - 4 small size pancakes

Ingredients

1 egg

3/4  cup Self Raising Flour  (OR  plain would be okay for this recipe)

75 ml water  (1/3rd cup)

75 ml milk    (1/3rd cup)

tiny shake cinnamon

teaspoon softened butter to grease pan

Method

Allow toddler to help measure out the ingredients and place necessary utensils on bench

Combine the water and milk in an easy-pour jug, approx 500 ml size so you can re-use to pour batter into pan later

Beat the egg until light and fluffy in a deep bowl - using the eggbeater!

Pour the water and milk into the beaten egg and beat again - using the eggbeater!

Sift the flour and cinnamon into another deep bowl

Make a little well in base of flour and gradually add the eggy milk - let them use the eggbeater  but not too much this time - until just combined and batter smooth. Pour batter back into the jug used previously to make pouring into pan easier.

Pop batter aside covered with a tea-towel. Let toddler set the timer for 30 minutes - if possible - even 5 minutes will be okay.  They love pushing the buttons and watching the countdown!

Warm pan and melt a tiny amount of butter.  Pour approx 1/third or 1/quarter into the pan depending on how many pancakes you want to make. This is a fairly runny mixture.

Cook on one side until starts to bubble (approx 2 - 3 minutes depending on thickness)

Flip over and cook other side ( approx 2 minutes)

Remove and pop onto serving plate.

Cooking remaining batter as above.

Serve with a drizzle of honey, sliced bananas or a dash of jam.

Let them help tidy up afterwards too!

Enjoy!   Nana Colleen 

Pecan stuffed dates

 We recently celebrated Christmas in July and I was looking for a new starter/nibble.  I came across these stuffing dates and they worked a treat. Can be done ahead, something a little different and vegetarian.

Ingredients

2 Tablespoon olive oil

1 eschallot, finely chopped

1 garlic clove, crushed

50g fresh breadcrumbs

100g pecans, finely chopped

1 Tablespoon thyme leaves, chopped

50 ml vegetable stock or water

12 medjool dates, pitted

12 small sage leaves

Method

Heat the oil in a frying pan, add shalllot and pinch of salt, cook 2-3 minutes until softened, then add garlic, breadcrumbs, pecan and thyme. Cook for a further minute.  Add a splash of stock to bring the mixture together.

Preheat the oven to 180 degrees Celsius

Cut the dates in half lengthways (don't cut all the way through). Remove the seed.

Take small amounts of the stuffing and place inside the dates, push the sides of the dates back together.

Put a sage leaf on top of each date, then put the dates on an oven tray.

You can prep the dates to this point and place in the fridge overnight to do ahead.

Brush the outside of the dates with olive oil, hen bake for 15-20 minutes until the sage leaf is crisp.

Yum

Mamma Marmalade