Lemon coconut slice

Election Day is almost here.
Around Australia, thousands of volunteers are preparing jams and cakes to raise funds at Polling Booth Community Stalls for their schools, swim clubs and community groups.  We want to thank these wonderful people and share our recipe which incorporates that most coveted Election Stall winner - lemon curds and passionfruit butters.  These bottles of golden sunshine give a tangy layer which oozes when you bite in - a small square of this indulgence is all you need and it best shared over a cuppa with friends. Variations of this recipe fill so many cookbooks with good reason - an enduring crowd favourite and always delicious. Enjoy!

Lemon Coconut Slice by Feed Your Inner Cook

Preparation    15 minutes

Cooking          15 minutes, then let cool then 30 minutes cooking then cool before serving

Ingredients

90 gram butter – cubed

½ cup sugar

1 egg

¾ cup Plain Flour - sifted

¼ cup SR Flour   - sifted

350 – 400 ml Lemon Butter or Passionfruit Butter – whisked with a fork to soften and smooth.  I like to combine both as I love them so much

Topping

¼ cup caster sugar

1 ½ cups Desiccated Coconut

½ cup Shredded Coconut  plus additional small amount to sprinkle over topping

OR  use 2 cups Desiccated Coconut

Method

Preheat oven to 180˚C  and line pan (approx. 30cm x 22cm x 4cm deep)  with baking paper

In the bowl of electric mixer – beat the butter, sugar and eggs until fluffy

Then mix in by hand the sifted flours

Dot the mixture across the base of lined pan. Use a small piece of baking paper to gently push the mixture across the base.  Mixture is sticky and paper helps.

Place pan in fridge 10 minutes to cool.

Then bake the base for approx. 12 – 15 minutes until golden.

Remove from oven and place on a cooling rack.  Needs to be cool before topping.

Once cool, pour over the Lemon Butter.  About 1 cm depth is good if possible

Dollop the topping over the Lemon Butter layer. Don’t push down heavily. It is ok to have a few spaces with Lemon Butter peeking through.

Gently sprinkle over a little of the Shredded Coconut

Bake for approx. 25 – 30 minutes until golden.

Allow to cool in pan.

Remove from pan and cut into squares.

Can be served at room temperature or slightly chilled.
Keeps well (if you hide it!) in an airtight container either chilled or at cool room temperature.

                                           Enjoy!  Colleen

Lemon Coconut Slice by Feed Your Inner Cook

                                  

Chicken and Kaffir Lime Leaf Stir-Fry

The colours in this dish are eye-popping and vibrant - you just know it must be delicious and good for you!  Aromatic and tastes divine – yet so easy to prepare! No need to say more - Delish!

Chicken and Kaffir Lime Leaf Stirfry by Feed Your Inner Cook

Preparation    10 minutes

Cooking          10 minutes

Serves             3 – 4

Ingredients

3 – 4 chicken thigh fillets, finely sliced and some fat removed

Splash Sesame Oil

2 onions – finely sliced

3 stalks celery – sliced

2 – 3 shallots. Sliced

1 tablespoon fresh ginger – finely sliced

5 Kaffir lime leaves.  For 3 – remove middle vein and very very finely shred the leaves.  Leave 2 whole – crush lightly in your hand to release aroma  (to remove later)

1 red chilli – sliced   OR  1 teaspoon dried chilli flakes  - adjust to your preference

¼ - 1/3 red cabbage.  Finely shredded

Handful cashews

2 tablespoons Soy Sauce

2 tablespoons Mirin

2 teaspoons white Miso paste  OR  red miso paste is ok instead

2 tablespoons Thai Basil – small leaves if possible

Noodles to serve

Method

Heat the oil in a large pan.  Add the onion and cook until softened

Add celery and shallots.

Stir in the ginger, chilli and shredded Lime leaves and well as the 2 whole leaves.

Add chicken pieces and cook. Stir well

Stir in the shredded cabbage and cook until just starts to wilt.

Whisk the soy sauce, mirin and Miso paste in a cup with a fork until combined.

Add to the pan and stir to thoroughly coat with the sauce mixture.

Toss in the cashews.

Remove the 2 whole Kaffir lime leaves and discard.

Top with the Thai Basil leaves and serve with noodles.

                                Enjoy!  Colleen

Sweet Potato and Ginger Soup

Aaah Winter!!!  Soups are so versatile and satisfying. This soup has a deep warm flavour from the fresh and ground ginger - and ginger is so good for you!  Whenever I make a big pot of soup I always try and squirrel away a few containers into the freezer for those crazy days which seem to happen quite regularly in my life!  Lovely people pop in to visit and it is so easy to whip up a steaming bowl of warming soup - "here's one I prepared earlier!" . Best of all, many of my homemade soups do double-duty to form the sauce for a quick stir-fry or curry. So satisfying and better for you than take-away and it's on the table in no time! 

For a change, instead of boiling, try roasting the sweet potato before adding to the soup - this deepens and intensifies the flavour.  If I have the oven on, I often toss a tray of sweet potato or pumpkin on to roast, store it in the fridge and use in a recipe later in the week. You can even freeze the cooked veg in containers ready for your next soup making adventure! 

 

sweet potato and ginger soup by Feed Your Inner Cook

Preparation    10 minutes

Cooking          30 minutes

Serves             6 -8

Ingredients

3 large sweet potatoes – peeled and cut into chunks  (TIPS AND HINTS – see below) This is approx 2.5 kg  un-peeled 

Splash of Olive Oil

2 onions – chopped

3 tablespoons Fresh ginger – finely sliced.  Plus 1 extra tablespoon to add at the end

1 teaspoon ground ginger

3 – 4 teaspoons cumin seeds  (plus extra to toast for optional garnish)

1 teaspoon ground Cumin

1 red chilli – chopped  OR  approx. 1 teaspoon chilli flakes  -  adjust to your preference

1 teaspoon ground Turmeric

3 stems Lemongrass .  Tough outer leaves removed.  Finely slice the white portions

1 – 2 Kaffir Lime leaves – leave the leaf whole, but partially snip the leaves to release flavours

1 litre Salt reduced Vegetable stock

400 ml tin coconut milk

400 ml water (re-using and rinse the coconut milk tin)

1 tablespoon brown sugar

Ground white pepper to add at end

Salt to taste (because you used salt-reduced stock)

½ cup coriander leaves – chopped.   Some for stirring through at end, and a little for garnish

Method

Use a very large deep saucepan (one pot makes it easier to blitz the soup later and saves on washing up!)

Bring a kettle of water to the boil.  Transfer the water into the saucepan and add the sweet potato chunks. Boil for 5 minutes and drain well.  Set sweet potato aside and return pan to stove-top.

Gently heat the oil in pan and add onion, ginger, cumin, chilli, turmeric and lemongrass. Cook for a few minutes to release aromas.

Add the whole lime leaf (it will be pulled out prior to blitzing)

Stir in the vegetable stock and the chunks of sweet potato.  Simmer 15 minutes

Remove the lime leaf

Take pan off the stove.  Using a electric stick blender, gently blitz the soup until smooth.

Return the saucepan of soup to the stove and reheat to simmer.

Add the coconut milk, the water and brown sugar.  Stir through without boiling.

Taste and add a little extra very finely grated fresh ginger and some of the chopped coriander.

Taste and add some ground white pepper and perhaps some salt.

To serve

Sprinkle with some dry toasted cumin seeds  and some fresh coriander leaves.

TIPS AND HINTS

Option – Roast the sweet potato chunks and refrigerate overnight if desired or use immediately.  Omit the boiling method and add the roasted sweet potato and continue recipe as above.

Freezing

This soup freezes and defrosts really well! I like to freeze it in small containers which later defrost quickly - makes a great standby for unexpected hungry visitors

TIPS AND HINTS

THAI INSPIRED SAUCE OPTION

This soup is super! It can do double duty as a quick sauce for a Thai flavour curry or stir-fry.  Simply brown your meat, add some chunky vegetables, cook, stir through some of this soup like a sauce, adjust the seasonings if required and serve with rice or noodles.  Easy!
                                                     Enjoy!   Colleen

Quick Egg Curry and Rice

Eggs are such a great standby when you need to whip up dinner in 30 minutes or less. There are so many variations of egg curry recipes -  I enjoy sharing this gentle curry flavoured dish and it's creamy golden sauce that envelops the eggs with chunks of crunchy green beans and fresh red tomato peeking through. Change the amount of curry powder to suit your taste, add some cauliflower for variety or even a handful of leftover cooked chicken - endless variations - all delicious!

Quick Egg Curry and Rice by Feed Your Inner Cook

Preparation     10 minutes

Cooking           20 minutes

Serves 4 - 5

Ingredients

8 eggs  –  2 each.    Add a couple more if you want

Splash oil

2 onions – finely chopped

1 red chilli – seeded and finely sliced (or use some dried chilli flakes)

2 – 3 cloves garlic – crushed

Good size 4 – 5 cm chunk fresh ginger – peeled and grated

12 fresh curry leaves – removed from stem

1 tablespoon Curry Powder.  I used Madras.   Use less or more depending on your taste.

1 teaspoon ground turmeric

1 teaspoon ground fennel

½ teaspoon Fish Sauce  (could add a little more instead of salt if you prefer)

½ teaspoon Soy sauce  

Handful fresh green beans – trimmed and cut in 1/3rds

3 – 4   ripe Roma Tomatoes. Chopped roughly – not too small

400 ml tin coconut milk

White pepper and salt – Taste first and add accordingly

Fresh coriander for garnish and stir through at end

Cooked rice to serve.

Option

Any leftover cooked chicken meat – roughly chopped.

Method

Have eggs at room temperature.  Place in a large saucepan and cover with water.  Bring to boil.

Reduce heat to medium low and simmer for 5 minutes.   Cool in bowl of water and then peel.

Using a wide large frypan, heat oil and stir in onion.  Simmer and stir until soft and golden.

Add chilli, garlic, ginger, curry powder, curry leaves, turmeric and fennel. Cook for a few minutes.

Add coconut milk and bring to boil. Then reduce heat to low.

Simmer for 5 minutes or so until sauce thickens a little.

Toss in the beans and cook for a few minutes.

Stir in the tomato and simmer for about 3 minutes.

Taste and add Fish sauce and soy sauce and a little of the coriander.

Add the eggs and warm through.

Taste sauce and add extra pepper and salt to taste.

Serve over rice and garnish with some fresh chopped coriander.

OPTION

If you have a little leftover cooked chicken meat

Stir through to warm when adding the eggs.

                                               Enjoy!  Colleen

Cauliflower and Lemony Tuna Pasta

I love having a few recipes on hand that can be on the table in less than 30 minutes using ingredients I usually have in the pantry and fridge.  This easy dinner is inspired by a Donna Hay recipe - feel free to add a few more veggies  - spinach leaves, kale or broccoli would work well.  Play with the type of pasta you serve too! Spaghetti, Linguine and lots of different pasta shapes easily add variety and textural change - Enjoy!

Cauliflower Tuna Pasta by Feed your Inner Cook

Preparation     10 minutes
Cooking           20 minutes .  Pasta cooks within this time-frame approx 10 - 12 min.
Serves              4  (might even be leftovers!)

Ingredients

Pasta - approx 300 - 400 gram cooked.  Reserve a cup of the pasta cooking water.

splash Extra Virgin Olive Oil
2 onions - sliced
1/2 cauliflower - chopped into bite size florets.    add a bit more if you like
1/2 teaspoon dried tarragon
1/4 teaspoon celery seeds (optional)
1 clove garlic - crushed
1/4 cup Greek yoghurt
1/2 cup frozen peas - thawed a little
425 gram tinned good quality Tuna - well drained

1 lemon - zest,  and later juice of 1/2 the lemon
1 tablespoon baby capers
6 sprigs fresh tarragon - leaves only
2 sprigs flat leaf parsley - chopped finely
Pepper and Salt - to your taste

a little freshly grated parmesan
optional - a little lemon balm to garnish

Method

Boil water in a kettle and pour into a large saucepan. Return to boil.
Add the pasta and cook for packet recommended time.  

Heat the oil in a wide frypan that has a lid.
Add the cauliflower florets and the onion.  Stir well over a medium heat. Cover and stir from time to time until starts to soften.
Add the dried tarragon, celery seeds, garlic and stir again.  Only cover with the lid again if cauliflower taking a long time to soften.
Reduce heat to low-medium. Add the greek yoghurt and stir through the cauliflower.

About now, drain the pasta and reserve some of the cooking water.

Add the baby capers, peas, drained tuna and lemon zest. Do not over stir or the tuna will become mushy.
Add in and stir in the drained pasta. 
Sprinkle over the tarragon, parsley and lemon juice and lightly mix through.
Taste and add salt and pepper if needed.  I like to add some pepper.

To loosen the sauce if necessary, add a little of the reserved pasta cooking water and gently stir through.

To serve - sprinkle with a little grated parmesan and a few lemon balm fronds.

                                                  Enjoy!   Colleen

Spicy Carrot Soup

This soup is packed full of vegetables and packed full of flavour. I guarantee you will get rave reviews.  If your not a chilli addict, cut down the amount of fresh chilli.  The addition of the fried curry leaves, ginger and garlic adds even more flavour.

Ingredients

1 tablespoon extra virgin olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, grated
1 long red chilli, seeds removed, chopped
2 teaspoons mild curry powder
2 tablespoons tomato paste
750g carrots, peeled and chopped
1/2 cup red lentils, rinsed and drained
400g can diced tomatoes
4 cups (1 litre) Vegetable stock
Juice of one lemon
Fried - curry leaves, garlic slices, shredded finer
Lime wedges to serve

Method

In a large saucepan, heat oil.
Add onion, garlic, finer and chilli, cook for 3-4 minutes until soft.
Add curry powder and tomato paste, cook for a further minute.
Add carrot, lentils, stir then add tomatoes and stock. Season
Increase the heat and bring to the boil.
Reduce heat to low, cover with a lid and simmer for 35-40 minutes until carrot is tender.  (This may vary depending how large the carrots were cut)
Cool slightly then blend with a stick blender until smooth, if too thick add some boiling water to achieve desired consistency.
Stir in lemon juice.

Serve soup and top with fried curry leaves, garlic and ginger.

Spicy!!

Mamma Marmalade

Very easy Ciabatta

This is so easy and super impressive, you must give it a go.  Because saying to people that you make your own bread lifts your status as a cook to a new height.  As an added bonus it tastes delicious, even the next day when toasted on the grill.  Thank you Silvia Colleca !

Ingredients

1 x 7g sachet dried yeast
4 cups of strong flour (bread and pizza flour)
Extra virgin olive oil
Salt


Method

Place yeast and 3 cups flour, 360ml water and 2 teaspoon salt in an electric mixer fitted with a dough hook.

 Beat on medium high speed for 3-4 minutes until the dough comes away form the sides of the bowl (the dough will be quite wet) I did add extra flour at this stage to achieve this consistency.

Tip into a greased bowl and cover with a clean tea towel, leave at room temperature for 2-3 hours until doubled in size.

Preheat oven to 220 degrees Celsius.
NB: Place a metal baking dish on the bottom of the oven with the rack above it.
Flour a baking paper lined baking tray with 1/2 cup flour.
Gently turn the dough straight onto the tray.
Top with remaining 1/2 cup flour.  Shape dough into a long oval.
Carefully pour cold water into the hot pan in the oven to create steam (this very important step helps the bread to rise and expand before forming a crust)
Place the tray with Ciabatta onto the rack above the pan.
Bake for 25-30 minutes until bread is risen, golden and the bottom sounds hollow when tapped.

Cool on a wire rack for 1 hour IF you can resist.

Mamma Mia

Pear and Pecan Puddy Cake

I have been searching for desserts to share with friends who require Dairy-Free recipes. In addition, the desserts needed to be transported easily and had limited fridge opportunities.  So, I hunted through my books in search of a "Puddy Cake" - my name for a cake that tastes equally delicious as a dessert or a cake - a pudding cake!

The incomparable Belinda Jeffery always seems to have the solution to these dessert dilemmas! This cake is rich, sturdy but not too heavy, keeps well, delicious served either warm or room temperature, tastes even better the day after it is cooked and best of all for my Dairy-Free friends - uses olive oil instead of butter!

PS Thank you to my super clever friend Jenna who surprised me with the"Eat Up" plates plus my "feed your inner cook" engraved silver spoon that appears in some of my photo posts! Brilliant and perfect! 

Pear and Pecan Puddy Cake from Feed Your Inner Cook

Pear and Pecan Puddy Cake from Feed Your Inner Cook

Preparation      20 minutes

Cook                1 hour

Cool                 15 – 20 minutes

Serves             10 – 12   (keeps well, can freeze remaining slices)

Ingredients

2 cups Plain Flour

2 teaspoons ground Cinnamon

½ teaspoon ground Nutmeg

½ teaspoon ground Cloves

1 teaspoon Bicarbonate of Soda

½ teaspoon Salt

1 cup Pecans – roasted and chopped +  plus some extras for decorating cake

                           (dry roast the pecans on a tray for a few minutes in the preheating oven)

3 eggs

1 ½ cups brown sugar

¼ cup castor sugar

½ cup Light Olive Oil  (TIPS AND HINTS: this only means ‘lighter flavour’ – it has a much milder taste than Extra Virgin Olive Oil, so will not overpower the taste of the cake -  “Moro” brand make a ‘light oil’ that is usually available in many supermarkets. ‘Light oil’ has the same calories as regular olive oils)

1 ½ teaspoons vanilla extract

¼ cup water

5 just-ripe small-medium pears.  Peeled, cored and cut into chunks  OR  825 gram canned Pears in natural juice (if possible)  - drained and chopped. 
TIPS AND HINTS: 
Hayden's Adventures  recommended : Don’t chop too small. If too tiny the chunks will not hold their juice that keeps the cake moist and it gives variety in the cake texture.  Plus it is nice to see the chunks dotted through the cake. A rough guide -  About 1 - 1 ½ cm cubes approximately. 

Decoration Options:

The reserved roasted pecans – either glazed with a little reduced apricot jam  OR thick honey

And / or  a dusting of icing sugar

Method

Preheat oven 150 °C

Butter and flour (OR   if DAIRY Free – use a food spray)  26 cm fluted non-stick Bundt tin.

In a large bowl – using a whisk – combine the flour, cinnamon, nutmeg, cloves, bicarb and salt.

Toss the nuts in and ensure they are well coated in the flour mixture.

In a separate medium large bowl (I use a large pyrex jug)  add the eggs and whisk to just combine.

Add the brown sugar and castor sugar, oil, vanilla and water.  Mix thoroughly to combine.

Pour this wet mixture – 1/3^rd  first, then the remainder – into the dry ingredients.  Stir until just combined. Do not overwork the mixture.

Add the pear pieces and gently fold through.

Pour the batter into prepared tin and ensure top is evenly spread out.

Bake for approx. 55 min – 1 hour.  Check at 50 minutes.

Cake is cooked when fine skewer inserted into middle bits comes out clean.

Cool on a cake rack for 10 – 15 minutes whilst still in the pan.

Gently invert cake onto rack to cool.   or  onto a serving platter if serving warm.

Decorate with the glazed nut options and/or icing sugar dusting.

Serving Options  (omit creams / ice creams, caramel sauces for Dairy-Free diners)

Delicious served at room temperature as a cake with cream

OR

Perfect as a dessert option – served warm with ice-cream or cream.

Even better dessert with a little drizzle of caramel sauce on top of that cream!

(can also serve at room temp for dessert).

Slices can be gently reheated in microwave if you want. 

And

Store remaining cake in an airtight container (NOT in fridge) – keeps well for 3 -5 days

Any left-overs freeze well.   Use within 2 weeks.

Please NOTE 

Disclaimer: The Feed Your Inner Cooks are not nutritionists or dietitians. We recommend people with specific dietary requirements seek appropriate professional advice for their dietary needs.  This recipe is provided as a general guide to assist with recipe ideas.

If you are searching for dietary cookbooks, we suggest:

Dr Sue Shepherd  Recipe books and website  are an excellent resource especially for low FODMAP books.

                             Enjoy!   Colleen

Indian roasted cauliflower pineapple, chilli, with coronation dressing

Another winner from Jamie Oliver, looking out for our health and vegetable intake.  This makes eating your veges a taste and look sensation.  Give it a try.



Ingredients

2 heads of cauliflower
1/2 a medium pineapple
Olive oil
1 heaped teaspoon each of fennel seeds, black mustard seeds
30g flaked almonds
1 x 400g tin of chickpeas
1 level teaspoon ground turmeric
2 level teaspoons medium curry powder
1/2 bunch of fresh coriander
3cm piece of ginger
1 lemon
2 teaspoons mango chutney
200g natural yoghurt
1 fresh red chilli


Method

Preheat oven to 200 degrees Celsius.
Chop the cauliflower into large florets. Cook in a large pot of boiling salted water fro 6 to 8 minutes.
Drain and tip into a roasting pan.
Peel, core and chop pineapple into 3cm pieces, add to the roasting pan with 1 tablespoon of oil, fennel and mustard seeds and a pinch of salt and freshly ground black pepper. Toss together to combine and roast for 30 minutes.

Turn everything over and then add flaked almonds, drained tin chickpeas and cook for another 10 minutes, or until cauliflower is slightly charred.

Toast turmeric and curry powder in a dry pan on a low heat for a few minutes until you can smell the spices.  Tip into a blender with coriander stalks, ginger, lemon juice, mango chutney and half the yoghurt.  Whiz until smooth add remaining yoghurt until you achieve a consistency you like.

Pour onto a large platter, top with the cauliflower combination, garnish with sliced chilli and coriander leaves.

Serve with chapattis or other flat bread.

Veg never tasted so good!

Mamma Marmalade

Orange, Almond Cardamon Puddy Cake

This is the type of recipe I love to share.  My gorgeous Cousin Emily kindly sent me her 'always perfect Orange Almond Cake' recipe in response to my SOS for a dessert cake which was DairyFree and GlutenFree.  Emily was right! As usual!  

This dessert cake was perfect - we shared it during our recent grape-picking weekend at the sublime Pyramids Road Winery where they specialise in hand-made wines. 
This puddyCake (my description of a cake to serve for dessert) was moist, flavoursome, easy to transport - did not need heating or refrigeration - and addressed some guest's dietary requirements. I did make a small alteration to Emily's recipe - Hayden's Adventures  suggested adding poppy seeds and a pinch of cardamom to the cake and a splash of lime juice to the syrup. Amazing results!  So, whichever way you choose to serve your PuddyCake, the results will be devoured by everyone! 
Thanks Cousin Emily and Hayden! 

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

Orange Almond PuddyCake by Feed Your Inner Cook

Orange Almond PuddyCake by Feed Your Inner Cook

Serves 12 – 16

Preparation       1 hour – 2 hours for boiling oranges, then 1 -2 hours to cool slightly

Preparation      20 - 30 minutes

Cooking           45 min – 1 hour

Syrup               30 min – 45 minutes

Ingredients

3 Navel Oranges –  whole.  Good sized, heavy. 
   Well washed, organic if possible. Navel oranges do not have seeds

1 teaspoon Baking Powder.  (should contain corn-starch, not wheat. If gluten free is important – read label)

6 eggs

1 ¼ cups Castor Sugar

4 cups Almond Meal  (500 gram)   

¼ cup Poppy Seeds

¼ teaspoon Ground Cardamom

SYRUP

1 ½ cups Orange Juice – strain to remove pulp.  Use good quality, fresh juice

1 cup Sugar

1 cup Water

½ of one lime – juice only

Method

Place the whole oranges in a very large deep saucepan and cover with water.

Bring to boil and continue to boil for 1 – 2 hours until very soft.  Depends on skin thickness. 
Remove from water and allow to cool approx. 1 hour minimum to 2 hours.
TIPS and HINTS: Boiling reduces the bitterness and makes entire orange soft – soft playdough consistency.  I tried using a microwave method but the flavour was not nearly as good – I will stick to boiling.

Preheat oven to 180 °C regular oven. Fan forced 160 °C. 

(I found just under 170 °C  was okay with my oven on fan assist).

Use a 24 cm Springform cake tin.  Line the base with baking paper, allowing some extra at sides outside the tin, to help with removing cake after baking. 
Grease base and sides with Butter (NB NOT butter if requiring DairyFree cake) thus I use Macadamia Oil to ensure cake is Dairy Free or you could spray with one of those Cooking Oil sprays if you want.

Cut the cooled oranges up roughly (check there are NO seeds) and add oranges, including any escaping juice, into a Food Processor.

Puree the oranges, add the baking powder and blitz again to combine.

In a medium bowl, combine the almond meal, poppy seeds and cardamom.

Using an Electric Mixer, add the eggs and sugar into large bowl.  Whisk until thick and pale.

Change whisk to the mixing paddle.  Gently fold in 1/3^rd at a time alternating orange puree, then the almond mix.  Check all is gently combined.

Spoon or gently pour mixture into the prepared pan.

Dust with a little castor sugar and decorate with some blanched almonds if you like.

Bake 50 min to 1 hour.  Check at 45 minutes.  Turn pan around if browning unevenly.

Cake is cooked when firm to touch in the centre and golden. Should be moist but firm.

Cover with alfoil to keep moisture in.   If transporting, leave alfoil cover on.

Cool in the pan 15 minutes before removing from tin (or leave in for easy transporting)

Serving options (depending on your dairy free requirements)

Serve warm, dusted with icing sugar (optional), the syrup, cardamom flecked thick cream or sour cream or yoghurt.

Cake is equally delicious served at room temperature with warm syrup and creams etc as above.

Orange Lime Syrup   -  This is seriously delicious

Ingredients

1 ½ cups Orange Juice – strain to remove pulp.  Use good quality, fresh juice

1 cup Sugar

1 cup Water

½ of one lime – juice only

Method

Using a medium saucepan, combine the orange juice, sugar and water.

Bring to boil and then simmer for 20 – 40 minutes until thickens and becomes syrupy.

(I pop a wooden spoon across the pan during the simmer and never had a boil over)

Just as it thickens,  add the ½ lime juice and continue to simmer until syrupy.

If you accidentally take it too far – just add a splash of hot water and simmer and stir until desired consistency.

Orange Almond Poppy PuddyCake by Feed Your Inner Cook

For more information check out

Hayden's Adventures     for 4WD adventures and food ideas  

and

be sure to visit Pyramids Road Winery  for hand-made artisan wines in the Granite Belt, Queensland Australia                         

                                             Enjoy! Colleen

Spice and Rosemary Roasted Nuts

When friends drop in for a visit it's great to serve an alternative to the ubiquitous dips and crackers. The flavour is not overpowering - and you can vary the mix to your preference.

I adapted Nigella's recipe with a few added spices and replaced butter with Macadamia Oil to make it dairy free. These nuts transport easily if you want to take something to share at a gathering and really hit the spot during our grape-picking weekend at Pyramids Road Winery.   Hope you enjoy making and sharing these delicious nuts at your next event!

Spice and Rosemary Roasted Nuts by Feed your Inner Cook

Preparation  15 - 20 minutes

Cooking        7 - 15 minutes

Combining    5 minutes

Ingredients

600 gram total of  assorted unsalted nuts - Brazil nuts, Walnuts, Pecans, Almonds, Macadamias, Cashews    -  a mixture of whatever varieties you prefer

Spice and Oil Mixture

2 - 3 Tablespoons finely chopped fresh rosemary

1/2  teaspoon Cayenne Pepper

1/2  teaspoon dried Chilli Flakes (optional)

1/2  teaspoon Garlic Powder  

shake of dried Rosemary leaves

2  teaspoons Maldon Sea Salt - crushed  PLUS   extra for sprinkling later

2    teaspoons Dark Muscovado Sugar   OR Dark Brown Sugar

2    teaspoons OverProof Bundaberg Rum  OR regular Bundaberg Rum (optional)

1 - 1 1/4 Tablespoons Macadamia Oil  (a little goes a long way!)

Method

Mix the spice and oil mix (without nuts) in a large bowl, ready for AFTER nuts baked

Preheat oven to 180° C  (oven must be at temperature before adding the nuts)

Prepare 2 oven trays with alfoil and baking paper and spread the nuts over the trays without crowding the nuts too tightly    NB nuts only

Toast the nuts in the oven approx 10 minutes (watch so they don't burn!) til lightly golden.

Remove from oven. Turn oven off and leave oven door closed.

Pour hot nuts into the prepared spice mix and mix through.

Spread the spiced nuts over the oven trays again and return to the OFF oven for 5 minutes or so to intensify the spiced mix.  Check they are not burning.

Remove from oven.

Allow to cool slightly and check for flavour  - add a little extra salt or chilli etc to your taste preference.

Serve warm   OR   at room temperature.

If storing in airtight glass containers - allow to cool completely beforehand.

Delicious!

for more information about handcrafted wines see  Pyramids Road Winery
on the Granite Belt near Stanthorpe Queensland.  Hand made and wonderful!

Spice and Rosemary Roasted Nuts by Feed your Inner Cook

                                           Enjoy!   Colleen