Lemony Zucchini with Mint and Pinenuts (not pretty but yummy)

Lots of veggies and no pasta.  This is one of those toss together recipes that might look a bit Yugly (yummy but ugly).  You can add different meats or leave out completely - either way it tastes delicious.  Even play around with slicing the zucchini - discs, ribbons or long lengthways slices - just not too thin or they could fall apart.  Easy to prepare and you know you are serving heaps of veggies!  Enjoy!

Lemony Zucchini Mint and Pinenuts by Feed Your Inner Cook

Preparation   10 minutes
Cooking        20 minutes
Serves           4

Ingredients

4 good-sized zucchini - sliced  

2 tablespoons currants
1 lemon - juice and zest
1/2 lemon cut into wedges for serving (optional)

4 tablespoons Pine Nuts (lightly toasted in pan)

Splash of Extra Virgin Olive Oil
1 red onion - finely sliced
2 - 3 garlic cloves - crushed
Tin anchovy fillets in olive oil (approx 30 - 50 gram) 
Small splash of Dry Sherry (optional)
1/2 teaspoon Dried Chilli flakes
1/2 teaspoon Dried Mint
1/2 teaspoon Celery seeds
Handful of shredded cooked meat (eg a little leftover roast lamb or chicken)  Optional
2 - 3 dried tomatoes - finely sliced  (optional)
Tin Cannellini Beans - rinsed and well drained
Few handfuls of baby spinach leaves OR mixed torn lettuce leaves 
Handful fresh mint leaves
50 gram Fetta - cubed  OR some ricotta - to dollop over just before serving
1 ripe tomato - finely diced for garnish
Pepper to taste .  Maybe salt though unlikely as anchovies are salty

Method
Soak the currants in the lemon zest and juice whilst preparing meal.
Heat a pan over moderate heat without any oil and lightly toast the pinenuts. Remove pinenuts from pan and reserve for final serving.
Saute the onions, garlic and anchovies in the anchovy oil . Add splash more oil if needed.
Add zucchini, Chilli, dried mint, dried tomato slices and Celery seeds and cook until zucchini begins to soften.
Pour over a tiny splash of Dry sherry. and the soaked currants and lemon juice and zest.
When almost cooked - 
toss through the cooked meat and drained Cannellini Beans.
Quickly add the spinach leaves or torn lettuce.
Remove from heat.
Finish off by sprinkling over the fresh mint and cheese and the diced tomato.
check the seasoning
Serve while still warm with lemon wedges if required.
                   Enjoy!   Colleen

Rack of Lamb with Parmesan Crust

It's Spring in Australia and that means Lamb!  The honey coating combined with the Parmesan crust keeps these delicious new season Lamb Racks delightfully moist and flavoursome.

Ingredients

2 racks with 8 or so cutlets each
2 tablespoon honey
2 tablespoon wholegrain mustard
3 slices of day old bread, or frozen bread roughly torn
1/2 cup of grated Parmesan
2 cloves of finely chopped garlic
1 tablespoon fresh Rosemary finely chopped
1 egg lightly whisked
Salt & Pepper

Method

Preheat Oven to 180 degrees Celsius.

Mix honey and mustard together in a small bowl.
Paint this mixture over lamb racks as best as you can.
Season with salt and pepper.
In a food processor, whizz together bread, parmeasan, garlic and rosemary until it resembles coarse breadcrumbs.
Tip into a bowl and add egg and salt and pepper.
Press mixture firmly over the back of the lamb rack.

Place racks crust side up in a baking dish.
Roast for 25 minutes.

Let the racks rest, whilst you serve the vegetables.

Serve with your choice of vegetables, we chose, ratatouille and oven baked potato slices.

Perfect.


Mamma Marmalade

Moroccan Chicken with chickpeas and apricots

This combination of Moroccan spices, chicken and chickpeas works well with the generous proportions of vegetables in the recipe to create a rich, textual stew with lots of flavour. I find 1 chicken piece on the plate is quite enough when served with such delicious vegetables but those with big appetites might need two pieces.  The recipe is my take on Nigella’s chicken tagine and she recommends cooking it the day before then reheating to really develop the flavours.  Either way, it is delicious.

Moroccan Chicken & Chickpeas by Feed your Inner Cook

Preparation       10 minutes

Cooking             45 – 60 minutes then   OPTION  Reheat the next day if desired

Serves                4 -6  depends on appetite and size of chicken thighs

Ingredients

6 chicken thighs with skin and on the bone

Splash Olive Oil

2 large onions – sliced

4 cloves garlic – crushed

3 sticks celery – sliced

2 carrots – diced

½ sweet potato – medium diced

½ red capsicum – sliced

Handful dried apricots (or prunes if you prefer)

Handful golden sultanas

Small handful red lentils

1 tin chickpeas – drained

1 tablespoon Flour  OR  leave out the flour and add some more red lentils to thicken the stew

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon dried chilli flakes

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground white pepper

250 ml White wine

600 ml Chicken Stock  - salt reduced

Salt and pepper to taste

Few large handfuls baby spinach leaves

Garnish:  Fresh coriander for garnish

Handful toasted pine-nuts

To serve:  your choice of couscous, rice or Turkish Bread

Method

Heat a splash of Olive Oil in a wide frypan that has a lid.

Brown the chicken thighs, skin side first. Remove from pan.

Add the onions, garlic and celery and gently cook until onion softens.

Mix in the carrot, capsicum, sweet potato and cook for a further 5 minutes

Combine the flour and spices and add to the pan, cooking for a few minutes until fragrant.

Return the chicken pieces and pour over the wine and stock.

Stir in the chickpeas, lentils, apricots and sultanas.

Cover pan with the lid and simmer on low heat for 30 – 45 minutes.

Now, if possible, turn off, cool a little and refrigerate a few hours until ready to reheat.

Then (or if not possible, continue …)

Warm through until reheated.

If dish is too thick, add a small amount of hot water a little at a time until sauce is thick but not too dry.

Taste and season with salt and extra pepper as required.

Add the baby spinach leaves and stir through until just wilted.

Serve with your choice of couscous, rice or Turkish bread

Garnish with shredded coriander leaves and toasted pine nuts.

                                            Enjoy! Colleen

Rosemary and Speck Mac n cheese

With number 2 son travelling to study overseas it was time for a crash course in cooking on a student budget and shared kitchen.  Armed with some easy but tasty recipes this Mac and cheese that he cooked, turned out a treat.

Ingredients

2 cups macaroni
1 tablespoon extra virgin olive oil
200g speck, rind removed, chopped
1 cup Milk
1 cup (240g) mascarpone
sea salt and cracked black pepper
1 cup grated cheddar cheese
1 tablespoon fresh rosemary leaves

Method

Preheat oven to 220 degrees celcius
Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente.
Drain and set aside.
Heat oil in a large fry pan, add speck and fry stirring for 2-3 minutes until crisp.  Remove speck and set aside.
Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high heat. Bring to a simmer stirring occasionally, until warmed through.
Place the mixture in a 1.5 litre capacity oven proof dish.
Top with the speck, rosemary and remaining cheese.
Cook for 10 minutes or until golden.

Serves 4

Easy as
Mamma Marmalade

Beef and Du Puy lentil soup

A meaty soup that smells so good – with the healthy addition of celery and lentils -  I can't  wait to enjoy a delicious bowlful.  This is my version of Phillip Johnson’s “Ecco Restaurant” recipe. (One of my favourite restaurants). Be sure to look for the Australian grown variety of the French Du Puy lentils.  These lentils are dark grey, round and when cooked add great texture and wholesomeness to the soup.  The soup is very filling and could be a main meal in itself.  And ... leftovers are even better when enjoyed the next day for lunch. Cheers

Preparation     I do the prep while the lentils are cooking  (or allow 15 minutes)

Cooking            25 minutes for Du Puy lentils.  Then about 1 hour for the soup

Ingredients

750 gram beef (or Lamb)  diced into chunks.  Chuck is good. Or round steak/ topside.

250 gram Australian grown “Du Puy” style lentils.  Rinsed well. Bring to Boil in 1 litre water then simmer for 20 minutes. Drain well before using in soup

Splash Australian Extra Virgin Olive Oil

4 onions – finely sliced

4 garlic cloves – crushed

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried chilli flakes

½ teaspoon celery seeds

Small Pinch Cayenne pepper – quite strong. 

6 stalks celery – sliced and some of the inner leaves shredded

4 shallots – sliced

Parsley – a few stalks finely shredded

1 tin Roma Tomatoes in juice (approx. 400 gram)

1 Litre Beef Stock – Salt Reduced

2 handfuls Red Lentils

Extra boiling water from Kettle may be added if soup becomes too thick

Salt and pepper to taste

Method

Use a Very Big deep pot saucepan.

I cook the Du Puy lentils in the big saucepan whilst I am cutting up the soup ingredients.  Drain, rinse, wipe out and reuse the pan!

Brown the onions and meat in a little oil, stirring until caramelised and golden.

Add the spices, garlic, celery seeds and stir through well to coat.

Add the celery and tinned tomatoes.

Pour in the beef stock and add the red lentils.  Stir well.  Simmer 30 – 40 minutes.

Add shallots and the cooked drained “Du Puy” lentils

Add extra boiling water if the soup thickens up too much.

Simmer for 10 minutes.

Just before serving stir in the chopped parsley

                      Enjoy!  Colleen

Crunchy Pork Knuckle with Braised Red Cabbage

Make sure you enjoy some hearty winter fare before spring arrives.  Here we have slow roasted two generous pork knuckles, accompanied with braised red cabbage.

Note: start the Red Cabbage the day before.

Ingredients 

1 kg (2 pieces) pork hocks
2 tablespoons salt
Olive Oil
Finely chopped garlic
Caraway seeds

Method

Preheat oven to 180 degrees Celsius

Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds.

Place in a baking dish with 2cm of water and roast for 2 hours.

Red Cabbage

Ingredients

2 red cabbages, finely sliced
2 apples, peeled, cored and finely sliced
1 onion, finely sliced
2 juniper berries
2 cloves
2 bay leaves
2 Tablespoon sugar
Salt & Pepper
1 cup red wine
2 bacon rashers, thinly sliced
Splash of Red wine extra
Knob of butter

Method

Combine the cabbage, apple, half the onion, spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.
Next day, fry the remaining onion and bacon in a little butter.  Add a splash of the red wine and then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft.

Season to taste.

Arrange the roast port and red cabbage on a serving plate and carve at the table.

Mamma Marmalade

Smoked Paprika Pumpkin Soup

Brisbane Winter is a fleeting season, so I enjoy making as many hearty soups as possible. Pumpkin is so versatile and a few herbs and spices completely transform this wonderful vegetable so you can easily serve up a different pumpkin soup every week.  This is my version of a recipe from "Gourmet Traveller" magazine.  The fresh apple cube sprinkles are a zingy optional extra.  PS any leftovers are great to freeze. Cheers!

Smoked Paprika Pumpkin Soup by Feed Your Inner Cook

Preparation   15 minutes 
Cooking         Roasting  40 minutes.   Simmering and stirring etc :  40 minutes

Ingredients

3 kg  pumpkin (butternut, jap, kent etc) – peeled and roughly chopped into 8cm chunks

(TIPS and HINTS:  if you pop the unpeeled pumpkin in the microwave for a minute at a time - it will soften the skin slightly and be easier to peel)

1 – 2 sweet potatoes – peeled and chopped roughly into 5cm pieces

1 teaspoon each of   Smoked paprika,    Ground Cumin,   Ground Coriander

1 teaspoon Dried Chilli flakes (optional – to your taste)

1 lime (or 1 lemon) grated zest  plus the juice for later

Olive Oil

2 heads of garlic, intact - slice off the top slightly to expose the tips of cloves

2 Red Onions – sliced

4 Bay Leaves

1 ½ litres (6 cups) Salt reduced Chicken Stock

Kettle of boiling water to thin out if needed at the end

1 tablespoon Sherry Vinegar

1 small Granny Smith Apple  (or ½ Granny Smith and ½ small Pink Lady apple) – peeled. Finely diced then stirred through with a splash of the lemon juice (or lime juice).  Will prevent discolouration.  Used for garnish later. 

2 tablespoon Pepita seeds  - toasted.  For final sprinkle.

Salt and pepper to taste – if needed

¼ cup chopped Italian Parsley

Method

Preheat oven to 200 ˚ C.

In a large bowl toss the pumpkin and sweet potato chunks with a little oil and the paprika, cumin, coriander and zest. 
Use a little of this oil over the garlic heads then wrap garlic in alfoil loosely.

Spread onto 2 large oven trays. Add the wrapped garlic to tray. Roast for approx.30 - 40 minutes until gold and tender.  Turn occasionally until golden.

Use a very large deep saucepan. 
(TIPS and HINTS:  You will be using a Stick Blender later so it is easier to just use 1 pot for both cooking and blending)

Heat a little oil. Add the onions and stir until softened.  Approx 4- 5 mins.

Squeeze the garlic from the skins and add the roasted garlic purée to the onions.

Add the cooked pumpkin, sweet potato and the stock, chilli and bay leaves.

Bring to a boil then reduce and simmer for 15 – 20 minutes

IMPORTANT:  Remove the 4 bay leaves before blending.

Use a stick blender to purée the soup. 

If it is too thick, add some of the boiling water, blend again then check and add a little more as needed.  You are after a thick hearty soup.

When you are happy with the consistency, stir through the tablespoon Sherry Vinegar and tablespoon Lime (or lemon) juice.

Taste.  Add extra pepper or salt if you feel your soup needs it.  Add a dash more juice if you want.

Serve into warmed soup bowls.

Top with the drained apple cubes and seeds. Sprinkle over a little chopped parsley.

Enjoy!  Colleen

Pork and Fennel Sausages with Tomato Pasta

No need to call everyone to dinner – the aromas from this dinner will have them gathered at the table eager and ready.  It is so handy to have a standby recipe with generous comforting, hearty flavours and easy to cook with staple ingredients.  I love the flavours of fennel, celery and aniseed so I find any excuse to cook with them as often as possible.  The Passata softens the fennel flavour and chilli adds a mild heat. 

Winter or Summer this is a winner!

Pork and Fennel Sausages with Tomato Pasta by Feed Your Inner Cook

I like to cook this recipe with fresh sausages but also keep some on standby in the freezer as they defrost easily along with my frozen tubs of cooked roasted sweet potato. A few herbs from the garden add a burst of freshness and most of the other ingredients are fridge and pantry staples.  I like to start the sausages cooking, prepare the chopped veggies and keep an eye on the sausages.  Then it is just a matter of cooking the pasta, stirring the sauce and adding bits and pieces along the way.  Wilbur assures me it is even better the next day for a delicious workday lunch. Hope you enjoy it just as much!

Serves                5 generous servings

Preparation      15 minutes to get started plus I continue to chop etc during cooking time

Cooking             30 minutes approx

Ingredients

6 Fresh good quality pork and fennel sausages (one each and one for leftovers maybe!)

Pasta – enough for 5 people – cook in large pot of boiling salted water. I like to use Penne

Splash of Australian extra virgin olive oil

2 onions – sliced

3 stalks celery – sliced and some of the soft celery leaves – chopped to add at end

2 cloves garlic – crushed

2 rashers bacon – finely chopped

½ teaspoon dried chilli flakes

1 tablespoon fennel seeds

2 teaspoons dried fennel

2 tablespoons Tomato paste

700 ml bottled Passata

200 ml water – to rinse the bottle and add into the pan

1 cup of cooked roasted sweet potato diced   (optional – I often cook and freeze pumpkin and sweet potato to add to these sorts of meals)

Good handful green beans – trimmed and sliced about 2 cm pieces

6 or so fresh sage leaves - torn

3 big handfuls of green leaves mix – baby spinach, baby green kale, baby purple kale – finely chopped

1 – 2 cups of reserved pasta cooking water (save just before draining pasta) to add into sauce

Salt and pepper to taste (I usually don’t need to add but your preference)

For serving

A few fresh cherry tomatoes - halved

Dozen or so Basil leaves – torn

1 fresh fennel frond – use the fine green leaves removing the tough stem

Freshly grated parmesan

Method

Once the sausages are cooked (see below) – start cooking the pasta

Use a kettle to boil water and then add water to large pot. Add a small pinch of salt and your pasta. Stir well to separate.  Return to boil and cook to packet time.  A wooden spoon placed across the pan prevents boil over.  Just prior to draining the pasta, reserve 2 cups of the hot pasta water to add to the final sauce.  You might not need all the water – but good to have extra if needed.

Sausages and Sauce

Heat a small splash of Olive oil to a wide deep frypan.

Add the sausages and turn regularly to brown on all sides.

Also add the sliced onions and bacon – stir on one side of pan away from sausages.

When onions soften, add the celery, garlic, fennel seeds, dried fennel and chilli flakes. Stir through the onions. Continue browning the sausages. 

Now is the time to start cooking the pasta in a separate pan

Make a space in the onions and add the tomato paste.  Allow to cook out – you will smell the tomato in a minute or two whilst simmering.

Add the Passata and the bottle rinse water to the pan and combine through all the onion mixture and the sausages. Allow the sausage onion sauce to continue simmering.

Add the already cooked sweet potato cubes and stir into the simmering sauce.

Stir in the sliced green beans and chopped sage leaves.

Toss in the green leaves and allow to wilt. Continue simmering until pasta is cooked.

When the pasta is ready, reserve 2 cups of the hot pasta water then drain the pasta.

Pour about 1 cup of the pasta water into the sauce and stir well.  If the sauce is stir too thick add a little more of the pasta water until sauce is right consistency.

Toss through the reserved chopped soft green celery leaves.

Taste and if necessary add salt or pepper – probably not needed as parmesan still to be added.

Stir the drained pasta into the sausage sauce.

Just prior to serving

Stir in the halved cherry tomatoes and torn basil leaves.

Grate a little parmesan cheese over the servings and sprinkle a little of the fresh fennel.

Enjoy!   Colleen

Flourless Brownies with Whipped Ricotta

When you need a brownie with a difference, try this walnut, chocolate brownie with a delicious topping of whipped ricotta and cream.  It doesn't overdue the sweet so a pleasant dessert or treat.

Ingredients

2 1/2 cups (250g) walnuts
1 cup (220g) caster sugar
150g dark chocolate and 150 g milk chocolate, melted and cooled
6 free range or organic eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Finely grated zest of 1 orange.

Ricotta Icing
500g ricotta (drained) obtain from a delicatessen, not a pre-packaged tub
300ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1 vanilla bean, split seeds scraped or 1/2 teaspoon vanilla bean paste

Method
Preheat oven to 180 degrees Celsius
Grease and line a 20cm square cake pan with baking paper.
Place walnuts and sugar in a food processor, whiz until walnuts are crushed but not dust.
Add melted chocolate and pulse to combine.
With the motor running add eggs one at a time.
Then add the spices, pinch of salt and orange zest.
Pour into the prepared cake pan and bake for 30-40 minutes until just  cooked through but still soft in the centre.
Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.

Icing
Place ricotta in a food processor and whiz until smooth.
Add cream, icing sugar and vanilla seeds, whiz until combined.
Slice the brownie into 12 squares and top with ricotta icing.

Yum!

Mamma Marmalade

Jam Sponge Pudding

Now we have a return of winter weather, it's time for a little comfort food. A warm dessert is a small indulgence guaranteed to pop a smile on your face.

Ingredients

1/2 cup Jam - not too sweet, try raspberry or marmalade (I had some of my Davidson Plum jam in the fridge)
125g butter, softened
1/2 cup (110g) caster sugar
1 teaspoon finely grated lemon rind
1 teaspoon vanilla paste
2 organic/free range eggs
1 1/2 half cups (225g) self raising flour
1/2 cup (125ml) milk

Method

Grease a 4 cup (1 litre) pudding basin.
Spoon jam onto the base of the basin.
With an electric mixer, beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy.
Add eggs, one at a time, beating well after each addition.
Add flour and milk in alternating batches and stir until just combined.
Spoon into the basin and smooth the surface.
Cut a 30cm square of baking paper and a 30cm square of alfoil.  Place paper on top of the foil.  Fold the centre to pleat, place over the basin, foil side up.
Use a lid or tie string twice around top to secure.  Scrunch paper and foil tightly around the rim of the basin.

Place an upturned saucer in the base of a slow cooker. Place the basin on top of the saucer.
Pour enough boiling water to come half way up the side of the slow cooker.
Cook on high for 3-4 hours (or low for 6 hours).
Set aside for 10 minutes before turning out onto a serving platter.

Delicious

Mamma Marmalade

Gluten free Coconut & Lemon Macarons

This recipe recently featured in "Delicious" Magazine from the amazing Christine Mansfield. My middle son's girlfriend and I made these together a very enjoyable bonding exercise.  The lemon curd is something you can make on it's own.

Ingredients

2 eggwhites
2 1/4 cup (150g) shredded coconut
100g caster sugar
20g chopped pistachios
Finely grated zest of 1 lemon

Lemon Curd
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice
100g cold unsalted butter, cut into pieces

Method

To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk until pale and thick.  Add lemon juice, then place bowl over a saucepan of simmering water.  Remember the bottom of the bowl must not touch the water.
Cook, stirring with a spatula for approximately 2 minutes or until thick.  Add cold butter a piece at a time, store to combine ensuring each piece is incorporated before adding the next.
Cook, stirring constantly for 8 minutes or more until the curd is very thick and coats the back of the spatula.  Cool and cover surface with plastic wrap so not to have a skin form.
Chill for 2 hours.

To make macaron
Preheat oven to 160 degrees Celsius
Line 2 baking trays with baking paper.
Place eggwhites in a very clean bowl and whisk to soft peaks.
Gently fold in the remaining ingredients.
Working with 2 teaspoons of mixture roll into balls and place on baking tray a few centimetres apart.
Bake for 15 minutes or until firm, but not completed coloured.

Cool completely

To serve, spread the lemon curd over half the biscuit, then sandwich curd with the remaining biscuit to form macarons.

Very Nice !

Mamma Marmalade

Pork and Fennel Meatballs with pasta

Meatballs are a classic family favourite and numerous recipe variations attest to their popularity.  Add extra veggies to the simmering sauce - some baby spinach leaves or celery works well. Different pasta shapes add variety too. Perhaps you like a super thick sauce or prefer a softer consistency - just adjust the amount of stock you add.  This recipe also makes for great leftovers the next day - if you manage to keep any aside!

Pork and Fennel Meatballs by Feed Your Inner Cook

Preparation      20 minutes

Cooking            40 – 50 minutes

Serves               4 - 5

Ingredients

500 gram Pork mince

3 teaspoons fennel seeds

1 onion – very finely diced

1 egg – beaten

½ cup – ¾ cup of breadcrumbs.   Add gradually. Might not need all.

¼ cup parmesan cheese – grated

Pepper and a little salt.     More will be added later in the sauce.

Splash Olive Oil 

2 cloves garlic – crushed

2 onions – finely diced

400 gram can Tomato puree

1 tablespoon balsamic vinegar

1 1/2 -  2 cups Salt reduced chicken stock. (add 1 cup to start then add rest as needed)

1 teaspoon ground Fennel

Freshly ground Pepper and a little salt to taste.  I like adding lots of pepper to this!!

50 gram grated parmesan

Handful flat-leaf parsley – chopped

1 lemon –  zest    NB   only   ½   of this lemon is needed for juice

A few basil leaves if available

2 cups pasta  - cooked in separate saucepan (or more – depends on preferred serving size)

Method

To make meatballs:

In a deep bowl -  Use your hands to combine mince, fennel seeds, onion, breadcrumbs, parmesan, salt, pepper and egg.  Only add ½ cup breadcrumbs to start.  If mixture still too wet – add another ¼ cup.  Depends on the wateriness of the mince.  NB Use a light movement, compressing the mixture would result in hard tough meatballs.

Lightly roll the mixture into balls, about the shape of a walnut. Put on a plate and refrigerate for 15 minutes if possible

Heat a little olive oil in a large wide frypan (you will use it later to cook the sauce and meatballs together)

Add the meatballs and brown on all sides.  Remove and set aside while you start cooking the sauce.

Add the onions and garlic to the pan and gently cook until onions soften

Stir in the tomato puree, chicken stock (1 cup to start), ground fennel and balsamic vinegar and simmer.  Add a little more of the stock as it simmers.

Return the meatballs to the pan and coat gently in the sauce.

Taste the sauce and add pepper and salt to your taste.

Gently simmer for 20 – 30 minutes until sauce has thickened.  If sauce becomes too thick, thin with a little of the pasta cooking water. The starch from the pasta will help thicken the sauce if needed.

In the meantime, cook the pasta according to packet directions.  Use a kettle to boil the water, then add to a saucepan for cooking the pasta.  This speeds up the water boiling time.  Allow 15 min or less.

When cooked, drain the pasta and reserve about 1 cup of the pasta cooking water for the sauce if necessary.

Return the cooked pasta to the saucepan – toss over the juice of ½ a lemon and some of the parsley.

Serve the cooked meatballs and sauce with the lemony pasta.

Garnish as desired with the grated parmesan, lemon zest and a few chopped parsley or basil leaves.

                                                     Enjoy!   Colleen

Curried Cauliflower Soup - Fast, Fresh,Fabulous

My local Greengrocer had some large beautiful cauliflowers for just over a dollar each - a great bargain. Perfect for some great recipe ideas starring these fabulous versatile veggies.

Some soups are so easy to make - this is a winner that ticks all the boxes!  Simple ingredients, "souper" easy and quick to make and utterly delicious!  This amount of curry powder gives a little 'warmth' - not too much, if you want it hotter or milder just adjust the amount to your preference. Add a little cooked chicken if you want it 'meatier' -  Yum!

Curried Cauliflower Soup by Feed Your Inner Cook

Preparation  5 minutes

Cooking       30 minutes

Ingredients

1 litre salt reduced stock – vegetable or chicken

½ large cauliflower – cut into small florets

2 large potatoes – chopped into small cubes

2 teaspoons Curry Powder

1 teaspoon ground coriander

100 ml cream     OR    Coconut milk if you prefer Dairy-Free option

¼ teaspoon grated nutmeg

Ground white pepper and pinch salt – Taste first before adding

Small handful chopped coriander – some for stirring through at end, some for garnish

Toasted cumin seeds to sprinkle for garnish

or Toasted Stale sourdough bread cut into cubes

Option

Handful cooked chicken – into bite size pieces

Method

Use a large deep saucepan – will be using it to blitz the soup later

Bring the stock and potatoes to the boil and add the cauliflower, ground coriander and curry powder.

Simmer for 20 minutes approx until vegetables are tender.

Remove pan from heat and use a stick blender to puree.  I like to leave a few chunks for texture.

Return pan to heat.  Add the cream, nutmeg and some of the chopped coriander. 

Heat but do not boil, or the cream will curdle.

Taste.  Add pepper and salt if needed.

   OPTION

   Stir through a handful of sliced cooked chicken and warm through.

Serve sprinkled with cumin seeds, a little chopped coriander and toasted bread cubes if desired.

                                         Enjoy!   Colleen

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