Pumpkin Soup morphs into Hearty Vegetable Dinner

Dinner? Dinner? Dinner? What to cook for dinner that is nourishing and delicious.  Some left over pumpkin soup and an eggplant – great! 

Not enough to serve as soup but an excellent flavour for a vegetable dinner. That bit of pumpkin soup becomes the base of this colourful, veggie-packed bowl of hearty goodness. Omit the bacon and this is a satisfying vegetarian dish.  And – great as left overs the next day.  

Might not look pretty ... but  .... Mmmmmm

Preparation and cooking : about 20 -30 minutes in total

Serves 3- 4   depending on the volume of veggies added. This is just a rough guide

Ingredients

This is a bit of “toss together” style so just add or vary as you like

1 - 1 1/2 cups left over pumpkin soup (mine was very thick and flavoured with cumin and lemon)

1 cup cooked rice (I keep some in the freezer for a quick defrost)

1 large eggplant – diced

2 onions – diced

1 clove garlic – crushed

A splash of Australian Extra Virgin Olive Oil

1 -2 slices bacon, rind removed  - diced. Or pancetta (optional – leave out if preferred)

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon celery seeds 

1 red chilli – finely shredded  (leave out or add more to your taste)

Handful baby green beans – chopped to bite size

1 tin chickpeas – rinsed and drained

Some sliced red capsicum

Some cauliflower – chopped into very small florets

Cabbage – finely shredded – about 1/8 of a regular cabbage

Few baby spinach leaves

Salt and Pepper to taste

Splash of lemon juice

few roasted pumpkin seed to scatter on top (optional)

Method

Heat the olive oil in the pan and fry off the onions and bacon.

Add the garlic and diced eggplant.

Stir through the cumin, coriander, turmeric, celery seeds and chilli.

Add the capsicum and cauliflower and stir until soft but still a little crisp.

Add beans and cabbage

Pour over the pumpkin soup and add the chickpeas and rice.

Stir together until warmed through.

Toss through the spinach leaves

Taste and add salt and pepper if needed.

Squeeze the juice of about ¼ of a lemon over just before serving.

TIPS AND HINTS This is an easy way to use soup when there's not enough left for a full serving.

Also keeping some cooked rice in the freezer provides a quick way of adding rice to a meal without needed to cook from scratch.

                                  Enjoy!  Colleen

Banana and Pecan Spiced Cake Slice

This is a great tasting “cake slice” that delivers lots of flavour with not too much effort.  It is particularly good for using up any ‘sad’ bananas from your fruit bowl or, in my case, ones I have stored in the freezer.  See below for my TIPS AND HINTS for frozen bananas.

When I was baking this cake the other day Wilbur confidently stated he did NOT want any cake ...  no prizes for guessing how strong his resolve was ...

Ingredients

3 medium bananas – very ripe, roughly mashed 

TIPS AND HINTS  Store any over-ripe Bananas in your freezer. Just leave the skin on, place banana in a plastic bag and freeze. Use within a month.  Perfect for these types of recipes!

To de-frost: remove banana from freezer, skin will be brown but fruit will be fine.  Leave skin on until able to handle. Remove the skin and roughly mash the fruit. NO waste!

185 gram Butter, softened

185 gram Brown Sugar

3 eggs, lightly beaten

200 gram Self-Raising Flour

¼ teaspoon ground Nutmeg

¼ teaspoon ground Cloves

¼ cup sultanas – roughly chopped

150 gram Pecans, roughly chopped   PLUS    extra for decorating the cooked cake

Honey Icing

250 gram Philly Cream Cheese – softened to room temperature

¼ cup butter – softened

½ teaspoon Vanilla extract

¼ cup Honey  (I like to use Australian Kangaroo Island Ligurian Raw Honey) or any well flavoured honey

50 gram Icing Sugar – sifted

100 gram Milk Powder (low fat if you prefer) 

Decoration:  Some sliced pecans, Seed Mix with pumpkin seeds, sunflower seeds, pinenuts

TIPS AND HINTS  The Milk Powder replaces much of the sugar in the Icing Recipe.  This reduces the sugar content and gives a lovely creaminess to the Icing mixture.

Method

Preheat oven to 180° C

Check butter and bananas are at room temperature.

Line a 20cm x 30cm x 4cm deep tray with baking paper.

Use an electric mixer (or by hand) and in a large bowl beat the butter, sugar and eggs for a minute or two until well combined.

Lightly fold in the flour and spices.  Do not overwork.

Fold in the mashed banana, sultanas and pecans to evenly combine.

Pour into prepared tray and bake 25 – 35 minutes. 

Check at 25 minutes.  The middle of the slice should be cooked when pierced with a skewer.

Allow to cool in the tray on a cake rack.

ICING

Beat the Cream cheese and butter until pale and creamy.

Beat in the vanilla, honey , icing sugar and milk powder until dissolved and well combined.

Should be thick but still spreadable.

Spread over the cooled slice.  (If cake too warm, the icing will melt off into a gooey mess)

Decorate with sliced pecans and seed mix.

TIPS AND HINTS  any remaining icing can be stored in a freezerproof container ready to defrost for next time! 

                                             Enjoy!  Colleen

Cauliflower Couscous

This cauliflower couscous appeals to those watching their "carbs" as a substitute for wheat based couscous.  But it's great for anyone who wants to eat more veg and make it interesting at the same time.  This goes well with the Moorish cumin beef skewers I recently posted.



Ingredients

300g cauliflower grated
2 tablespoons of extra virgin olive oil
1/4 cup (40g) dried cranberries
2 tablespoons pistachios
1/4 cup flat leaf parsley, chopped


Method

Lightly steam cauliflower with a little water and salt until just cooked.

Drain then toss with  oil, cranberries, pistachios and parsley.

Serve on a decorative platter.

Mamma Marmalade

Moorish Cumin Beef

This skewered beef is packed full of flavour and can be accompanied by couscous or even fluffy rice.
I will be posting a cauliflower couscous alternative soon that goes really well -  without the "carbs".


Ingredients

2 tablespoons cumin
1 tablespoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon nutmeg
1 teaspoon tumeric
1/2 teaspoon cayenne
1/2 cup finely chopped parsley
2 cloves garlic finely chopped
1/2 cup sweet sherry
1/3 cup extra virgin olive oil
11/2 kilograms of beef rump cut into even strips or cubes
1 lemon sliced thinly

Method

In a large glass or ceramic dish combine spices, parsley, garlic, sherry and olive oil.
Add beef and toss until combined, cover and marinate in fridge for 4 hours.

If using bamboo skewers soak in cold water for 30 minutes.

Thread beef onto skewers.
Cook on a char grill or BBQ (or pop under the grill) for 3-4 minutes each side.  Basting with the marinade mix.  Until cooked to your liking.

Grill the lemon or lime cheeks to accompany the beef skewers.

Delicious!

Mamma Marmalade

Ricotta and Spinach Gnocchi with Walnut Butter

Another winner here from Annabel Langbein, vegetarian never tasted better. Can be made gluten free by substituting rice flour for the plain flour.

Ingredients

400g fresh ricotta (from the deli not out of a tub)
2 eggs organic
1 egg yolk organic
1/2 cup packed cooked spinach, ensure all the water is squeezed out, chopped finely
2 tablespoons finely grated parmesan cheese
1/2 teaspoon freshly grated nutmeg, (please don't use ground nutmeg see Hint below)
Finely grated zest of one lemon
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup of plain flour, plus extra for dusting.

Walnut Butter

3 tablespoons butter
1/2 cup roughly chopped walnuts
1 teaspoon finely chopped thyme leaves

Method

Mix ricotta, eggs, egg yolk, spinach, parmesan, nutmeg, lemon zest, salt, pepper and flour.  Stir until evenly mixed it will be quite wet.

Have a large pot of boiling water on a rolling boil.
Preheat Oven to 200 degrees Celsius

Use a teaspoon to make walnut size balls of the ricotta mixture dropping onto a plate of flour, toss and gently coat.  Try and ensure they are of the same size. Makes approx. 30 in number.

Working in batches of 4 to 5 at a time so not to overcrowd the pan, shake excess flour off the gnocchi then gently drop into the boiling water.  Simmer until they rise to the surface (approx. 2-3 minutes). Once at the top cook for another minute then gently lift out with a slotted spoon and place on a greased baking tray. Repeat until all gnocchi are cooked.

At this point you can cover and refrigerate for up to 24 hours or drain on paper towel and freeze.  Bring back to room temperature before baking.

To make walnut butter, place butter, walnuts and thyme in a small saucepan and cook over a medium heat until walnuts turn golden.

Pour butter over gnocchi and place in oven until sizzling, approx. 6-10 minutes.

Delicious !!

Mamma Marmalade





Hint: Whole nutmeg are available in Indian specialty food shops or even your local supermarket, they impart a much better flavour when freshly grated.  I use a micro plane for ease of use and pop the rest of the nutmeg in a small bottle ready for next time.

Coconut Peanut Biscuits. Super Quick, Super Easy.

Easy, speedy biscuit recipes are always handy. Fete cookbooks usually include a version of this magic biccie trick.  And ...  NO flour NO eggs .   Plus you can freeze a log of mixture for another quick bake emergency day!

Preparation     5 minutes

Cooking          10 -  11 minutes

Makes             36 biscuits.  3 trays of 12.     I like to cook 12 and freeze 2 logs for later

Ingredients

400 gram Condensed Milk

½ cup Peanut Paste (I like to use Crunchy).  Pop in microwave on low for 20 seconds to soften

1 cup Slivered almonds

1 cup desiccated coconut

2 cups Shredded coconut

Method

Preheat oven to 175 °C

Use a large bowl and pop on a pair of single use plastic gloves

Mix the condensed milk and peanut paste together.

Stir in the nuts and coconut lightly with your hands until well combined but try not to squash it or it will be like cement

Divide your mixture into thirds.  Approximately is fine.

From each one-third roll make 12 balls and space well apart on a flat biscuit tray.

Bake for approx. 10 – 11 minutes until golden.  Will be still a little soft but will firm up on cooling.

Cool on wire rack.

TIPS AND HINTS

To freeze biscuit dough:

from the full mixture:  Divide the dough into approximate thirds. 

Use non-stick paper and roll the mix into a 25 cm / 10 inch log.

Wrap the non-stick paper log in kitchen plastic, add a name tag (and the cooking instructions!) then store in a freezer bag.

To use:

Remove from freezer and allow to defrost a little

Cut 12 rounds from the log.  Roll into rough balls and cook.

                                                                enjoy!   Colleen

Chicken with coconut and lemon

Looking for flavour packed mid week meal or weekend entertainer meal, this Thai inspired chicken curry meets all your requirements.  Try to use chicken thighs on the bone that way the chicken stays moist and gains flavour from being cooked on the bone.  Belinda Jeffrey has come up with another winner.

Ingredients


1/4 cup (60ml) olive oil
2 onions, finely sliced
6 very large cloves garlic, finely chopped
1/4 cup finely chopped fresh ginger
2 - 4 small red chillies, finely chopped
6 fat cardamom pods
2 teaspoons ground turmeric
5 teaspoons sweet paprika
3 teaspoons Thai red curry paste
1 medium-sized lemon, scrubbed and dried
1 x 140ml can coconut cream
1 x 400g can diced or crushed tomatoes
Sea salt, to taste
8 chicken chops or large whole chicken thighs (bone in)
Coriander or mint leaves, to garnish

Method

Preheat Oven to 180 degrees C

Heat oil and fry sliced onions, ginger and chillies, when soft and nearly cooked add the garlic, so it doesn't burn.  In a mortar and pestle or with the flat blade of a large knife, crush cardamom pods and remove black seeds, crush.  Add cardamom pods, paprika, turmeric and red curry paste to pan and cook for a few minutes further until paste is cooked off.
Arrange chicken pieces snuggly in a ceramic roasting dish, with fairly deep sides.
Remove skin and pith from lemon and dice into small pieces, add lemon, coconut cream, tin tomatoes and a little salt to the spice mixture and stir until well combined.

Pour mixture over chicken and cook in preheated oven for 1 1/2 hours or until chicken is cooked through.  After 40 minutes turn chicken over.  If the top of the chicken is browning too fast cover with foil.

Before serving scatter fresh coriander leaves over, best served with steamed rice and cucumber strips in yoghurt and steamed Asian vegetables or Thai salad.

Enjoy !

Mamma Marmalade



 

Theresa’s TemptingTrifle – Blueberry Limoncello Dessert

Enjoying an afternoon with friends is wonderful – and when they arrive with a Tempting Lemony Trifle to share – there are smiles all round! So "thanks Theresa for bringing dessert" … and most generously … sharing the recipe … and now we share it with you! 

Hope you enjoy this treat with your friends and family as much as we did.

Preparation and Cooking      allow 45 - 60 minutes  

Chilling time                          6 hours

Ingredients

1 cup (220 gram) Castor Sugar  (you need 100 gram first,   then 120 gram later)

300 ml water

100 ml Limoncello Liqueur

375 gram blueberries = 350 gram and 25 gram blueberries (25 gram will be uncooked and reserved for scattering whole as a topping)   A punnet is usually 125 gram so need 3 punnets.

½ teaspoon Arrowroot powder – this will later be mixed with 2 tablespoons Cold Water

5 eggs – separated

250 gram Mascarpone

4 tablespoons Lemon Curd.     (A good tasting purchased one is fine if you haven’t made it)

1 Madeira Cake.  – cut into 2 cm thick slices.  Usually sold as a Loaf  approx. 350 – 450 gram or homemade.

Whipped Cream  (I suggest whipping approx 300ml of thickened cream)

2 tablespoons Flaked Almonds – Toasted.    (to be sprinkled on just prior to serving)

Method

Use a saucepan and Dissolve 100 gram Castor Sugar in the water over a low heat.

Increase heat to medium and simmer for 5 minutes to make sugar syrup.

Place the Limoncello in a separate bowl and stir through only 1/3 cup of your sugar syrup.

Add 350 grams of blueberries to the sugar syrup in the saucepan.  Heat gently for a couple of minutes until the blueberries soften slightly and release some colour.

In a small cup stir the Arrowroot with 2 tablespoons water until smooth.

Add to saucepan blueberries and warm through, stirring gently until thickening.  Set aside to cool.

Next, using an electric Mixer – beat egg yolks and the remaining 120 gram Castor Sugar until pale and thick in a large bowl.  (NB bowl needs to be large enough for later recipe steps)

Add and Beat through the Mascarpone and Lemon Curd.

Next, using a large bowl and an electric Mixer – beat egg yolks and the remaining 120 gram Castor Sugar until pale and thick.  (NB bowl needs to be large enough for later recipe steps)

Add and Beat through the Mascarpone and Lemon Curd.

In a separate bowl – use the electric mixer (with clean attachment) whisk the eggwhites until soft peaks form.  

Very gently, (so as not to lose the air) fold these whisked eggwhites into the Yolk, Mascarpone, Lemon Curd combination.

Use a 1.5 litre serving dish and place one layer of cake slices on bottom.

Brush cake with some of the Limoncello syrup.

Spread with one-third of the Mascarpone mixture.

Pour over one-quarter of the Blueberries and one-quarter of Blueberry syrup

Repeat the layers.  You should have approx. one-quarter of cooked Blueberry mix left to reserve.

Cover with plastic wrap and refrigerate for at least 6 hours.

Just prior to serving –

have the toasted flaked almonds prepared and the reserved one quarter of cooked blueberries

and the reserved 25 gram of blueberries ready for topping.

Whip the cream.

Top the trifle with the whipped cream.

Drizzle over some of the cooked blueberries and syrup.  Any left over can be served in a jug.

Sprinkle with the flaked almonds and a few fresh blueberries.

                                          Enjoy!  Colleen    -   with thanks to Theresa!

Salted Caramel Brownies

The combination of chocolate and caramel is a match made in heaven but to add salt flakes takes the over the top richness off and makes for a very delicious square of indulgence, thanks Luke and Donna Hay.  Why not try these over the Easter weekend, remember chocolate over Easter is guilt free. 

Ingredients

150g good quality dark chocolate
200g chopped unsalted butter
1 1/2 cups (265g) brown sugar
3 organic eggs
3/4 cup (110g) plain flour, sifted
2 tablespoons cocoa, sifted
sea salt flakes for topping
Caramel
3/4 cup (180ml) single cream
90g chopped unsalted butter
1/1/2 cups (330g) caster sugar
1/2 cup water

Method

Preheat oven to 160 degrees C
Place chocolate and chopped butter in a small saucepan over low heat and stir until all melted and smooth.  Set aside to cool slightly.
Combine sugar, eggs, flour and cocoa in a large bowl and whisk to combine.
Add the chocolate mixture whisk until well combined.
Grease and line with non stick baking paper a slice tray 20cm x 20cm.
Pour the mixture into the prepared tray and spread evenly.
Bake for 30-35 minutes or until cooked.  Test with a skewer.
Allow to cool at room temperature and then refrigerate.

Caramel

Place the cream and butter in a small saucepan over medium heat until the butter is melted.  Set aside.
Place the sugar and water in a small deep saucepan over high heat and with a metal spoon stir to combine.  Bring to the boil without stirring until dark golden.
Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine.
Return the pan to a low heat and stir for 5 minutes or until the caramel has slightly thickened.
Carefully pour caramel onto cooked and cooled brownie.
Refrigerate for 4-5 hours to become firm.
Cut into small squares and sprinkle salt flakes to taste just before serving.

Stunning!

Mamma Marmalde

Asian Pork with Kaffir Lime and Crunchy Green Beans

I love watching Adam Liaw’s cooking show.  His serene smile lights the screen, whilst his gentle voice guides you through his recipes with grace and calm.  Memories of an all too brief visit to Japan dance in my heart once again.  This is my variation on his Pork and Green Beans recipe and I hope that you love the simplicity and satisfying flavours of this dish - ready in minutes with minimal preparation.

Preparation       5 minutes

Marinating       15 minutes

Cooking           10 minutes 

Serves  4    hopefully with a little left over for lunch the next day

Ingredients

500 gram pork mince    OR    Pork and veal mince

Marinate mince for 15 minutes with

    1 tablespoon  Oyster Sauce       NB more needed later in recipe – see below

    1 tablespoon  Fish Sauce   (I like MegaChef)  NB more needed later in recipe – see below

    ½  tablespoon    Sweet Chilli Sauce

1 Vegetable Oil    (mince will release a bit of fat)

3 fresh Kaffir Lime Leaves.  Remove the tough central vein and shred very very finely

2 cloves garlic – crushed

1 red chilli – deseeded and very finely shredded  (leave out if not a fan)

250 gram young green beans, trimmed and cut to 5cm  OR  use frozen cut baby green beans

1 tablespoon  Oyster Sauce

1 tablespoon  Fish Sauce  

Handful very finely shredded red cabbage   OR  use Wombok or white cabbage

Small handful finely shredded carrot

Few halved cherry tomatoes

Few small basil leaves

Squeeze fresh lime juice

Serve with :  Steamed rice or cooked rice noodles

Method

Marinade:  Measure sauces into a medium size bowl.  Stir to combine.  Add the mince.  With clean hands, knead the sauces into the meat.  Set aside for 15 minutes.

Heat the oil in a wok or large frypan.

Add the shredded lime leaves and then add the meat to the pan. 

Brown well and break any lumps of meat that form.

Add the chilli and garlic during the browning of the meat.

Stir through the green beans and cook until still a little crunchy.

Turn off the heat

Add the shredded cabbage and carrot.  Stir through. The remaining heat will wilt them slightly.

Squeeze over a little lime juice.  Perhaps from ¼ of a lime. Taste before adding more.

Finally add the basil leaves and halved cherry tomatoes.

Taste.  Adjust seasonings if needed.

Serve with steamed rice or rice noodles.

                                                 for more information about Adam Liaw      adamliaw.com

                              

                                                 Enjoy!   Colleen                                       

The Jam Pantry : Greenslopes greets this Gourmand’s Gem with Gusto.

Sometimes you wish upon a star or send your thoughts towards the galaxy and the answer is … Yes!   Dreams do come true!  and The Jam Pantry opens up around the corner from your home! 

We have become serious repeat offenders since being the second couple through the door on opening day and regularly join family and friends who are now “Jam Pantry” devotees too.

                       

Generosity and gregariousness are the hallmarks of a visit to The Jam Pantry. Nims and Gideon have thoughtfully created a welcoming and enticing spot where the menu is driven by fresh seasonal produce that encompasses all of our well-loved brunch options together with new and intriguing temptations. The team's retro-inspired aprons add a burst of colour and whimsy echoing the most gorgeous floral wallpaper feature wall.  But wait til you taste the food! 

The bewitching shining stars on The Jam Pantry menu are the delectable offerings that showcase Nims' skilful pairings of jams and chutneys with ingredients you may not have previously considered. Nims creates an ever-changing variety of jams and chutneys right here in her kitchen. And we are very happy that she does!

                                      

The regular menu includes various egg and avocado offerings plus the ‘must try’ Nims Eggs and The Whole Pantry.  Both of these selections are delicious and servings are very satisfying even for the heartiest of appetites. Ingredients change slightly depending on which chutney Nims has whipped up in the kitchen and every combination we have tried so far is a winner.

But now  ...  Look at the wall. ....  Decisions.  Decisions.

The chalkboard changes regularly ‘When the Board Flips’.  This is where Nims’ magic with seasonal produce is evident.  If carrots are fabulous they are featured in the fritters.  Perhaps Nims has whipped up some terrific tomato jam to be served with decadent French Toast and Bacon. When corn is crunchy it transforms an omelette.  The only way I know to solve the menu selection dilemma is multiple visits – but then ‘the Board Flips’ – so there are more tempting options to consider.  Aaah!

Whatever tantalizing selection we have decided upon has consistently tasted amazing.  The generous servings are so filling! ... No lunch required after breakfast here!

Gideon makes great coffee and I should warn you, the cappuccino has a very generous sprinkle of real chocolate chunks.  Teas and smoothies have also been tasted and are recommended.  The service team are cheerful, helpful and with so much on offer, keen to advise if you have any menu queries. 

PLUS Be sure to take home some of Nims’ chutneys and jams – it is difficult to choose but I love the banana chutney.  They also stock “Blend Smoked Honey” which is great to try at home as a glaze or in meat dishes. Yum!

Sometimes you may need to wait as the Jam Pantry is justifiably busy – but I guarantee you will be glad you did as the food and service are truly ‘worth it’.

And yes, tomorrow morning I am strolling along to The Jam Pantry – again – to meet a friend from the bayside for brunch … true!

I am not a Critic or reviewer. I did not receive any payment for this opinion post. But I do want to share my thoughts on a local business where happy folks work hard and deliver great food and service.  I love it, my family and friends (and their friends and their friends) love it – and I hope you will too!

For more info and opening times 

thejampantry.com.au                    facebook.com/jampantry 

and  also                                 www.blendsmokedhoney.com

                                                 Enjoy!    Colleen

Pea Pancetta Pasta "Risotto" – Simply Perfect thanks to Nigella

Salads are my usual sang-froid dinner go-to selection on sultry Queensland Summer evenings. Sometimes, however, we crave a risotto with it’s soothing, slippery substantialness.  Naturally, Nigella comes to my rescue with this easy, quick ‘almost’ Risotto that uses Risoni / Orzo Pasta instead of rice.  My Pasta version of Nigella’s Risotto can be varied with your favourite vegetables and herbs.

The second photo shows how easy it is to use other ingredients -  you will use this recipe again and again!

Serves 4  (makes for great left-overs)

Preparation                  5 minutes

Cooking         Approx 15 minutes

Ingredients

400 gram Risoni or Orzo Pasta    (small rice grain shaped pasta)

1.2 litres Boiling Water from a Kettle

300 gram Pancetta – cubed.  If unavailable, you could substitute cubed bacon or ham

100 gram ham – cubed  (optional)

1 red chilli – deseeded and finely chopped (leave out if not a fan)

2 onions and 2 garlic cloves – finely diced

Pinch of Celery Seeds     (optional – but I love the flavour!)

½ teaspoon Dried Mint

250 gram Frozen Baby Peas

80 – 100 gram Parmesan Cheese – finely grated

2 teaspoons butter (if you choose you could add a tablespoon instead)

Garnish:  Fresh Chives and Fresh Mint leaves – roughly torn

Salt and Pepper to taste

Method

Use a deep good-sized heavy based casserole or saucepan

Heat the pan. Add a little oil and soften the onions and garlic.

Add and crisp up the pancetta. Add ham, chilli, dried mint and celery seeds.

Add the Risoni Pasta and stir through to coat the grains.

Pour in the boiling water and stir again.

Reduce heat and simmer for 9 - 10 minutes.

Stir every 3 or 4 min so does not stick to pan. May need to add a touch more water if drying out.

At about the 7 minute mark add the peas and mix through.

After 9 minutes, taste the pasta – should be cooked but not mushy.

Stir through the Parmesan and butter.

Taste and add salt/pepper if needed.  Peas should be cooked.

Serve with scatter of mint/chives on top.

                           Enjoy!  Colleen

Marinated Pork with Chilli dressing

These pork cutlets are enhanced by the Thai flavours giving a zingy hit. A great way to have moist succulent pork.

Ingredients

4 eschalots, sliced
1 tablespoon grated ginger
2 cloves of garlic, crushed
Handful of chopped coriander including stems
2 teaspoon soy sauce
1 tablespoon fish sauce
1 tablespoon caster sugar
4 pork cutlets
Salt & pepper
Olive oil
Chilli dressing (recipe following)

Method

In a food processor combine eschalots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper, whiz to a paste. Transfer to a glass or ceramic dish and add the pork cutlets. Mix well then cover and leave to marinate in the fridge for at least 15 minutes.

Preheat BBQ or char grill pan to medium heat and brush lightly with oil.  Grill cutlets 4-5 minutes each side or until cooked to your liking.  Serve on a bed of deep fried egg noodles, lime quarters and chilli dressing.

Chilli Dressing

2 tablespoons rice wine vinegar
1 1/2 tablespoons caster sugar
1 tablespoon fish sauce
1 long red chilli, finely chopped
1 tablespoon thinly sliced green onion
1/4 Lebanese cucumber, seeds removed, finely chopped

Place vinegar, sugar and fish sauce in a bowl, and stir until sugar has dissolved.  Stir in chilli, spring onion and cucumber.

Mamma Marmalade

Tropical Mango Smoothie - Sip Some Sunshine Summertime!

Nothing tastes more like Summer than a luscious juicy Queensland Mango. An icy cold smoothie is the perfect way to enjoy this tropical fruit and adding a tiny pinch of cardamom spice will take your tastebuds to a summery sublime level.  Sip some Queensland Sunshine every Summertime!

I find this amount usually makes 2 generous glasses.

Requires a Blender suitable for crushing ice.

Ingredients

1 large Queensland Bowen Mango (Kensington Pride are good) Fine to use slightly overripe fruit

1 large banana.       TIPS AND HINTS I like to use a banana that I had previously frozen when it became a bit overripe.  The skin goes brown in the freezer but the fruit is fine to use, especially in smoothies

1 - 1 1/2 cups of ice cubes

1/2 to 3/4 cup milk

1 very tiny small pinch of ground Cardamom.     A little goes a long way. Cardamom is known as the "Queen of Spices".  A tiny dash will add a lovely subtle flavour to your smoothie.

Method

Peel the mango and banana.  Remove seed from mango and slice both fruit into thick chunks.
Place the fruit chunks and remaining ingredients into a blender.
Process (always keep a hand on the lid!) on the 'smoothie' setting or until well combined, light and airy.
Immediately pour into chilled glasses ...   and  ....   enjoy!   Colleen

Roasted Sweet Potato Curry Salad

I do seem to have an addiction to the wonderful Belinda Jeffery’s mouthwatering Salads because she creates perfect meal ideas for our hot humid summer days.  In my version, chunks of roasted warm sweet potato, alongside shredded vitamin-packed Kale leaves are enlivened with a mild curry dressing and the crisp crunch of celery.  I think this mildly spiced vegetable salad makes a complete meal on it’s own, but it would be equally delicious served with chicken, fish or lamb. The spiced dressing is so appetising I make this amount and save the rest in the fridge to use the next day with rice or a green salad.  

Preparation:  10 minutes, then 15 min more whilst sweet potato cooks plus 5 min to assemble.

Cooking:        30 – 35 minutes in the oven (while you are doing other steps)

Serves 4 – 5.    (Makes great left overs)

Ingredients

3 medium sized sweet potatoes.  Peeled and cubed.

Australian Olive Oil

½ bunch of shallots – sliced on an angle

1 red capsicum – sliced

2 stalks of young celery – finely sliced

1 tin Brown Lentils – rinsed and drained

4 -6 leaves Kale – remove tough spine and finely shred the leaves

Handful halved cherry tomatoes

Handful of cooked green beans – sliced

Handful baby spinach leaves

Optional – 1 red chilli very finely shredded

Dressing     HINT: make this amount. (any left overs delicious with rice or salad)

1 cup Australian Extra Virgin Olive Oil

70 ml Red wine vinegar

2 tablespoons Castor Sugar

2 teaspoons Sea Salt

Freshly ground pepper – to taste

1 tablespoon good quality Curry Powder

2 teaspoons ground cumin

¼ teaspoon ground nutmeg

¼ teaspoon cinnamon (no more)

Garnish

Handful shredded mint leaves

Method

Preheat oven to 200 °C

Make the dressing:

Mix all the dressing ingredients together in a jug and whisk well.  Taste.  Set aside.

Vegetables:

Use a large deep bowl and toss the cubed sweet potato with a little Olive Oil and bake on 2 large baking trays for approx. 30 -35 minutes until tender.  HINT:  Save the bowl you’ll need it again.

While the sweet potato is cooking:

Slice and prepare the remaining vegetables and lentils

Place in the previously used deep bowl and gently combine.

Allow the sweet potato to cool slightly.

Add the sweet potato chunks to the bowl and stir gently to combine.

Whisk the dressing again and gently pour about 2/3 rds over the vegetables.

Check and see if you need to add more of the dressing. 

Spread over a serving platter and scatter with the reserved mint leaves.

see more about Belinda Jeffery     http://www.belindajeffery.com.au/home.html

                                   Enjoy!   Colleen

Crunchy Bread Salad with Summery Vegetables and Herbs

Sometimes you want to serve the family a crunchy, satisfying salad that is a change from the traditional lettuce based variety yet still packs a powerful serve of veggie goodness.

This Salad is a great way to avoid waste by using up stale bread and it will soak up whatever flavour combination you choose to use.  The essential steps combine day-old bread chunks with lots of chopped vegetables, enlivened with seasonal fresh herbs and topped with the option of warmed sliced leftover roasts.  The crunch of the golden bread cubes makes a fast, economical meal - especially handy for end-of-summer weekends!

Preparation
Probably about 10 - 15 minutes to chop the veg, slice the meat if you are using leftovers and then just heat and stir.

Ingredients

This is a very flexible recipe - this is the outline and you complete your salad with your favourite vegetables and herbs.

Day-old multigrain or sourdough bread - torn into bitesize chunks.  (allow the equivalent of 1 large 'piece of toast' size per person on average)   TIPS AND HINTS:  I like to freeze any leftover bread pieces to have on hand for these types of recipes

Good quality Australian Extra Virgin Olive Oil
Red onion - finely sliced
Clove garlic - crushed
some baby spinach leaves
A little shredded crunchy lettuce
shredded  bitesize -  (eg)  celery, carrot, zucchini, radish
Ripe red tomatoes - diced
fresh herbs - (roughly torn)  basil, parsley, mint, thyme  etc

Option: Shredded Leftover roasted meat (eg  lamb, chicken)

A spoonful of good quality pesto  OR  spiced chutney - depending on your salad flavours
Salt and Pepper to taste
Option: A splash of Balsamic Vinegar

Method
Heat a little olive oil gently in a wide frypan.
Add the onions and garlic and heat just to slightly wilt and take away the 'raw onion' taste
Remove and place into a large bowl.
Add the remaining chopped vegetables and herbs to the bowl.
If using roasted meat, gently warm in the pan. Remove.
Add a little more olive oil to the pan and increase heat.
Toss the bread chunks and heat until golden and crunchy.
Add to the bowl of prepared salad and stir through with preferred pesto.
Taste and season if required.
If required, add a splash of Balsamic Vinegar or an extra drizzle of Olive Oil.
Serve in individual bowls.
                                      Enjoy!    Colleen

Crunchy flavoursome croutons

Here is a hint for making a delicious Caesar Salad full of flavour and minimum fuss.

In a heavy cast iron pan combine roughly diced good quality bread topped with chopped Pancetta liberally toss together with good quality extra virgin Olive oil. Pop in the oven and cook until golden and crunchy. Now that the bread and bacon is done the rest is easy.


Mamma Marmalade

Roast Chicken in all it’s crispy golden goodness flavoured with Australian Salumi

What is even better than a home-cooked Roast Chicken dinner?

Roast chicken with Salumi Australia’s chilli –infused Salami Paste, Nduja.

This might not be the prettiest photo but I only had a second to take a pic before everyone was demanding their delicious roast Chicken having patiently waited as the aroma wafted through the kitchen for an hour. Mmmmmm. Comfort Food at it's best.

NOTE    re   Salumi  Australia Nduja Salami Paste.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use and I hope you do too.  They are an Australian company situated near Byron Bay. I have included links at the end of this blog if you would like further information.

Preparation:  Start at least 1 ½ - 1 ¾  hours before you want to start carving the chook

Preparation (hands on)  15 – 20 minutes to prepare veg and chicken

Cooking   approx. 1 ¼ hours in the oven  -  but you need to baste/turn regularly.

Ingredients

1 x 1.8 kg Chicken. Good free range quality if possible.   (refrigerated – not frozen)

Vegetables of your choice – potatoes, pumpkin, carrots, parsnips.  Cut into chunks

1 lemon – halved    - TIP:  remove the zest first to use with the butter

3 cloves of garlic

Salt and pepper

Rosemary sprigs  plus some loose leaves 

Tablespoon Butter - softened

Some Olive Oil 

My addition – 1 to 2 tablespoons Salumi – Nduja (Australian brand of chilli infused Salami paste)

Option:   For Roasted Chicken Juice

A splash white wine

Some water or chicken stock

Option:  For Chicken Gravy

1- 1 ½ tablespoons sifted flour

Splash white wine

1 ½ cups water or chicken stock  or combination (maybe a dash more or less)

Method

Remove chicken from fridge 10 minutes before starting preparation. (Uncooked poultry requires food safety awareness)

Preheat oven to 220° C.

Prepare vegetables and place in a deep bowl or plastic bag. Add a little olive oil, the garlic cloves, salt, pepper and some loose rosemary leaves to coat the veggies.

Place veggies in a baking dish – big enough to hold the veg and chook and about 4 -5 cm deep.

In a small bowl, combine the lemon zest, softened butter and Salumi paste.

Wipe the chicken with kitchen paper towel – including the cavity. Pat chicken skin dry.

Very gently, using your fingers, to form a space, slightly lift the skin from the breast, thighs and drumsticks as far as you can, starting at the neck end.

Gently push (without tearing the skin) and spread the buttery mixture under the skin.

Massage the outside of the chicken with your buttery hands adding just a touch of olive oil.

Place halved lemons and rosemary stalks inside chicken cavity. Tie chicken legs together and tuck wings under the body to reduce them burning.

Put the chicken on it’s side in the baking dish surrounded with the veggies.

Cook for 20 minutes.

Turn the chook onto the over side and also turn the veggies around.

Cook for further 20 minutes.

Place chicken breast-side up, turn the veggies and baste everything with the juices.

Cook for a further 20 minutes.

TIPS AND HINTS: If chicken breast appears to be browning too fast – loosely cover breast with alfoil to reduce chicken burning

Reduce oven to 160°C

Chicken and veggies should be golden brown.

Place the Chicken and veggies onto a smaller tray and return to the oven. Approx 15 min.

(Some recommend to place the chicken Breast side down to ensure moist chicken breast meat)

After 15 mins check, ensure chicken is cooked. If necessary Return to oven until cooked.

To ensure chicken is cooked.

Pierce the thickest part of the thigh with a skewer. Juices must run clear.

Use a meat thermometer: After resting time chicken should be 70°C preferably 75°C.

During the 15 minute resting time

To make Roasted Juices from the baking dish

Pour and discard the fat from the pan. Also chunks of rosemary stalk etc.

Deglaze the baking dish with a little white wine or stock if you prefer by heating on the stove.

Add a little more stock and taste for seasoning.

If feeling indulgent, add a spoon of cream and stir through.

Have this warm roasted juice ready to pour over the carved chicken.

OR chicken gravy

Pour off most of the fat and remove the rosemary stalks etc.

Warm the pan on the stove over a low heat.

Using the back of a fork stir through a tablespoon of sifted flour and mix well so there are no lumps.

Cook the flour for a couple of minutes to brown and combine the flavours.

Add a little wine then the water / stock gradually and using a small gravy whisk stir well ensuring no lumps.

Add more water stirring well then boil for about a minute.

Reduce heat, add more water if too thick. Check for seasoning and adjust if needed.

Strain into a warmed jug.

Carve the chicken and serve with veggies, the juices or gravy.

Excellent with traditional green peas.  Yum.  Homely. Comfort food.

http://www.salumi.com.au/

                        Enjoy!  Colleen

Rice Plus salad with lemony tuna and dill

Belinda Jeffery’s cookbooks are filled with the most scrumptious salad recipes. My take on her Sicilian Rice Salad uses “Rice Plus” which is a powerhouse mixture of brown rice, barley, quinoa and seeds that I combine with extra greens for a really satisfying summery meal.

If you are not fussed on tuna, this salad would work equally well with chunks of moist roasted chicken.  Plus, it makes the most wonderful leftovers – crunchy, lemony, mmmmm!

Preparation   (This needs early preparation at least 2 hours before eating) with actual preparation 30 mins   BUT  … please note you need to have the Rice and the Eggs cooked and cooled prior to assembling this salad.  I like to cook the rice and the eggs in the morning, pop them into the fridge and then they are ready for the evening meal. 

Serves   5 - 6 

Ingredients

1 1/2  cups “Rice Plus” rice cooked per the packet directions.  Then drained, rinsed and placed on a fresh tea-towel covering a wide tray to be left in the fridge a minimum 2 hours.  You could use regular rice if you prefer.     TIPS AND HINTS: If you decide not to use all the cooked rice, pop the extra in a sealed freezer bag, freeze and use later in the week.

4 hard boiled eggs   (I always cook a few extra as the rest are so handy for a quick snack).  Cook these eggs  in advance, remove the shells and pop into the fridge for a minimum 2 hours before assembling salad.

TIPS AND HINTS:  use the 1 large saucepan and lid.  Cook your rice then rinse the pan and later cook the eggs using the same pan to save on washing up.

2 x 180 gram tins Tuna in Oil.   You could use the springwater variety if you prefer.

3 large stalks of celery – sliced  - all ingredients are best sliced ‘chunky bitesize’ for easy eating

3 large spring onions – roots removed.  Stalks sliced

6 lettuce leaves. Washed, dried and torn / chopped

½ cucumber. Cut into quarters long ways -  then sliced

1 red onion – quartered and then very finely sliced

Handful Black olives – pitted

½ red chilli (seeds removed) and finely chopped.    Optional – leave out or add more.

6 tablespoons of fresh Dill – chopped

3 tablespoons of fresh Basil – roughly torn

Dressing 

When making dressing, stir, taste, adjust with a little more lemon / salt /pepper at a time as needed.

1/2 - 1 small tin anchovies in oil   (mooshed up with a fork) (depends whether you like anchovies)

½ cup (125ml) Australian Extra Virgin Olive Oil

1 clove garlic – crushed

1 ½ - 2 lemons.  You need the zest and about 4 tablespoons of juice plus reserve a wedge for presentation.  

Good Splash of Balsamic Vinegar

Sea Salt and Black Pepper to taste.   Taste first as the olives and anchovies will add saltiness.

Method

About 30 – 40 minutes before dinner

Remove the rice and cooked eggs you prepared earlier from the fridge.  Allow to ‘de-chill’ a little. Slice the hard boiled eggs into quartered wedges.

Prepare the vegetables for the salad.

Prepare the salad dressing.  TASTE and adjust the balance if needed.

A dash more lemon or balsamic?  Pepper or salt?

About 10 - 15 minutes before dinner

In a large wide salad bowl

Assemble the prepared

Tuna, celery, spring onions, lettuce, cucumber, red onion and olives. Mix together gently.

Heat a very little olive oil in a pan and warm the cooked Rice – just to take the chill off and add a little toasted crunch.  TIP:  Not essential – if short on time, omit this cooking stage

Gently toss the cooked just warmed Rice through the prepared tuna vegetable salad.

Pour  SOME of the salad dressing over Rice salad.  Hold back about quarter of the dressing.

Stir the salad gently. Add the extra dressing if needed. Does not need a swim, just a coating.

Taste and adjust flavours if needed

Add  the quartered hard boiled eggs and chopped Dill and Basil leaves and give a final gentle stir to combine all the lemony flavours. 

Serve.

NOTE    re   Rice Plus Product.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use in this salad and I hope you do too.

                                                           Enjoy!   Colleen

Chocolate Pavlova

With Australia Day fast approaching, why not give this twist on a traditional Pavlova a whirl.  Nigella Lawson creatively combined our national food icon with the ultimate ingredient, chocolate.  Topped with mango, blueberries and fresh cream you will have to be quick to get your slice, it won't stay around for very long.

Ingredients

6 large egg whites
300g caster sugar
3 tablespoons of sieves cocoa powder (best quality you can get)
1 teaspoon balsamic vinegar
50g dark chocolate, finely chopped

Topping
Whipped cream and fruit of your choice

Method

Preheat oven to 180 degrees C
Line a baking tray with baking paper
Beat the egg whites until satiny peaks, then add sugar a spoonful at a time whilst continuously beating. Continue until all sugar is added and the meringue is stiff and shiny.  You should be able to tip the bowl upside down and no meringue falls out, then it is perfect.
Sprinkle over cocoa, vinegar and chopped chocolate and very gently fold until the cocoa is mixed through evenly.
Mound onto the baking paper and form a fat circle approx. 23cm/9 inches in diameter.
Place in the oven and immediately turn oven down to 150 degrees C, cook for 1 top 1 1/4 hours.
It is ready when the edges look crisp and the dry on top, but when you prod the centre there should be a hint of  "squidginess" beneath your fingers, to quote Nigella.
Turn oven off, leave Pavlova in the oven with the door ajar until cooled completely.

Transfer to cake plate and let your creative whim takeover, but layering on a generous amount of  whipped cream, assorted fruit and chocolate shavings.

Aussie Aussie Aussie

Mamma Marmalade