Anzac Biscuits - for a time to remember and reflect.

My version of the Anzac Biscuit combines Australian cooking tradition with ideas from New Zealander Annabel Langbein. When you return from the Dawn Service and have a cuppa with an Anzac Biscuit on April 25, remember these sweet versions were not the biscuits designed to last in transit that our Soldiers ate.  Over time, cooks have enhanced the humble biscuit  - but the core ingredients remain – Rolled Oats, flour, sugar and golden syrup or treacle and most importantly, thoughts of home.

My belief is that Anzac Day is not about celebration. It is a time to remember those who fought for our country.  On April 25 we reflect on their sacrifice and give thanks for our freedom.  Memories of visiting memorials, especially those in small Australian towns, and also of my travels to Gallipoli and the memorials to those who fought and suffered on both sides of the conflict will remain with me always. 

Lest We Forget. 

Preparation:   15 minutes (allow additional time needed if soaking raisins)

Baking:             15 minutes – approx.   Will depend on your oven

Line 3 flat biscuit trays.  Makes about 36 small or 20 larger biscuits

Ingredients

1 cup Rolled Oats

1 cup Plain Flour - sifted

1 cup Desiccated Coconut

1 cup Brown Sugar

Pinch each of cinnamon and cloves

½ cup raisins          OPTION:   soaked overnight in ½ tablespoon rum

½ cup slivered almonds

2 tablespoons golden syrup  OR   treacle – which will give a slighter darker, less ‘sweet’ taste.

125 gram butter – melted

2 tablespoon water

½ teaspoon Baking Powder

Method

Preheat oven to 160 oC.     Prepare 3 biscuit trays.

Using a large bowl, combine oats, flour, coconut, sugar, spices, nuts and raisins.

TIP: (when the Baking powder is added to butter mix later on, it will froth up a little  - so use a saucepan with enough room for this to double in size for a minute or so)

In the separate saucepan gently heat the butter, water and golden syrup.

Add the Baking powder to the melted butter mixture.  Stir a little.

Add immediately to the prepared dry ingredients and mix thoroughly to combine.

Roll into small balls -  bit smaller than an apricot – and place on prepared trays. 

3 trays should have 12 ball on each, well separated.

Using the back of a fork, gently flatten for a cooked ‘crispier’ more traditional result  OR  just flatten slightly to achieve biscuits that will be a little softer and chewier after baking .

You could vary between trays if you like.  I prefer the flatter crisp traditional biscuit.

Bake until golden.  Approx  15 minutes.  If not golden you may need to rotate trays in your oven.

Should not take more than 18 minutes.   TIP: The biscuits will then harden during cooling .

Remove from oven and cool on trays on raised racks.    NB biscuits harden on cooling.

Once cooled down, remove from tray and allow to rest on cake rack to ensure base is dried off.

Store in an airtight container.  Biscuits should keep for approx. 1 week.

                                             Enjoy.  Colleen

Festive Stained Glass Jelly Dessert

This world of ours could use a little simplicity and kindness.  Desserts bring people together and this simple multi-coloured jelly is great to share as an occasional indulgence.  The first time I saw this dish was when a lovely neighbour knocked on my door with this wobbly crazy coloured jelly.  It was a festive tradition in her family to share this with neighbours.  I think our world could do with a little more of this simple philosophy.  
So, please be kind, share and enjoy time together.   

Stained Glass Jelly by Feed Your Inner Cook

Stained Glass Jelly by Feed Your Inner Cook

Stained Glass Jelly by Feed Your Inner Cook

Preparation,Chilling, Assembling:    1 hour plus 6 hours to set jellies then overnight chilling
Serves:     8 - 10  (you only need a tiny slice)

Ingredients

4 - 5 packets of colourful jelly crystals.  I like to use the 'natural colour' brand
NB  you make up the jelly using HALF the water usually required.

20 gram gelatine powder .  I do not bother with gelatine leaves for this recipe.  
NB 1 teaspoon gelatine powder = 3.3 gram.   1 sachet is usually 10 gram or 3 teaspoons.

1/2 cup cool Water
1 cup Boiling Water

1 tin (approx 390gram)  condensed milk
200 ml Thickened Cream
1/2 teaspoon Vanilla paste  Or extract   not essence

Method

Prepare the individual jellies following packet directions but using HALF the water.
Pour into individual dishes to chill and set.  You will be cutting the jelly into cubes once set so try and use a dish that makes this step easy.  eg a rectangular tray.

Next day, or 6 hours later, once jellies are set and cubed

Very lightly spray a mould or dish with a little spray oil to later help release the dessert

Gently scatter the coloured jelly cubes into the dish to distribute the colours

Place the gelatine in a jug adding the cool water and allowing gelatine to bloom.
Add the boiling water.  whisk well to dissolve the gelatine.

In a separate bowl, whisk the condensed milk, vanilla and cream together until frothy

Pour the gelatine into the milk mixture, whisking well to combine.

When the milky mixture is cooler, whisk again to ensure it is well combined, gently pour the  mix into the dish over the coloured jelly cubes.

Sometimes, I have excess - so I make up a little mini ramekin with the extra.

Chill preferably overnight.

To serve:  unmold the stained glass dessert onto a plate. You might need to use the blade of a knife to help it slip out.   Slice with a sharp knife to share.
I like to serve with a little fresh fruit on the side.
                                                       Enjoy!   Colleen

Stained Glass Jelly by Feed Your Inner Cook

Potato Latkes

Want something a little more special for weekend breakfasts?  Whip up a batch of these healthier hash browns (better than a packet!) and watch them disappear. Best make a double batch.  To make these gluten free, simply substitute coconut or potato flour instead of plain flour.  Or why not add some grated parmesan as my eldest son attests, everything tastes  better with cheese.

  

Ingredients

1 organic/free range egg

1 organic/free range egg yolk

1 large onion

1.2 kgs potatoes

25 grams plain flour

1 tablespoon salt flakes

2 tablespoons finely chopped chives or parsley

Oil for frying

Freshly ground black pepper

Method

Peel and grate onion and potatoes.  A food processor makes this a breeze. Place in a colander and squeeze out as much liquid.

Tip into a clean bowl, add beaten egg and extra yolk, flour, salt, pepper and herbs.

Heat oil in a heavy based frypan.

Place 2 tablespoons of mixture into the oil, flattening the mixture with a spatula.

Cook for 6-8 minutes each side until golden.

Keep warm by placing cooked latkes on a tray in a hot oven (200 degrees).

This will make them crunchy, whilst you cook the remaining mixture.

Serve topped with a dollop of crème fresh or sour cream.

Enjoy,

Mamma Marmalade

Smoked Salmon and Dill Risotto

Risotto is so versatile - choose your favourite ingredients to cook and create a delicious meal that is comfort food, flavoursome and satisfying.  This recipe is a good example of a little bit of something special going a long way in a risotto. If you are not a fan of smoked salmon, simply change it for a little cooked chicken or mushrooms if you prefer. 

Risotto making cannot be rushed, it is gentle, soothing and relaxing. Listen to some music and sip a little glass of wine.    Enjoy!

Smoked Salmon and Dill Risotto by Feed Your Inner Cook

Preparation               5 minutes
Cooking            20 - 30 minutes of relaxed, routinely stirring the rice
Serves                       4

Ingredients
1 cup Arborio Rice
4 cups (1 litre) Salt-Reduced Chicken or Vegetable Stock (may not need all)
1/2 cup dry white wine  
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 onion - very finely diced
2 cloves garlic - crushed
2 stalks celery - finely sliced PLUS a few of the soft inside leaves shredded
pinch celery seeds
pinch fennel seeds
tiny pinch sumac (optional)
200 gram smoked salmon - roughly chopped into pieces
1 1/4 cups frozen green peas - prepare at start so defrosted a little when adding
small handful fresh dill - leaves .  Reserve a little for garnish    OR   parsley
1/4 cup Grated Parmesan Cheese  plus extra for garnish
Cracked black pepper
extra salt - to taste
Squeeze of fresh lemon - at the end - just a little 

Method
Heat the stock and wine in a separate saucepan.  Keep on simmer.  The warm liquid is needed for absorption by the rice.  Stock must be warm, not boiling. It is added 1 ladle at a time.

Use a deep wide pan - not too shallow or rice will spill out when you stir, not too wide or liquid will evaporate too quickly.  Large saucepan/stockpot usually works well.
The idea is the 'beating' of the rice against the pan sides brings out the starch and softens the grains. The regular stirring (not too forceful) helps make risotto creamy. I like to use a wooden spoon with a flattish base.

Heat the oil and butter together gently.
Stir in the onion. Cook gently until softens then add the garlic and seeds
Stir the rice into buttery onions for 2 mins approx. so Rice starts to become  translucent

Use a ladle to add 1 ladle of stock to the rice.  Now stir it in well.  The rice will slowly absorb the liquid. Don't allow pan to dry out, just keep stirring, let rice soak up the stock then add another ladle - one at a time.  Repeat until most of the stock is used. 

When about half the stock is in the pan - add the celery and stir in

Once most of the stock has been absorbed - have a taste - if the rice still has a hard centre you will need more liquid - hot water will be fine.  Just add a ladle and repeat the stirring process.  You want the risotto to have a creamy taste but not be sloppy. Different packets of rice vary and need more or less liquid.  That is why you add a ladle at a time, but generally the 4 cups of stock are needed.

Stir the peas through and add the sumac if using
Once the rice grains have softened to taste - the risotto is almost ready
quickly stir in the salmon pieces, fresh dill and shredded celery leaves along with cracked pepper
Taste and check - rice should be soft, and creamy
Add the parmesan reserving a little for garnish.
Taste again.  More salt?  more pepper?
Just before serving - squeeze a tiny amount of fresh lemon over the risotto and serve garnished with the reserved dill and parmesan.
                                    Enjoy!    Colleen

Crispy duck breast with vegetables braised in creamy mustard sauce

I rarely cook dishes with rich sauces but sometimes it is great to enjoy the creamy flavour especially with French Mustard and caraway. Cabbage is the main vegetable but feel free to add a variety of greens to the dish.   Enjoy!

Crispy Duck with creamy mustard vegetables by Feed Your Inner Cook

Serves                      4     -    1 small duck breast per person

Preparation            10 minutes

Cooking                 30 minutes including oven baking time

Ingredients

4 small duck breasts -    pat the skin dry.  Score the fatty skin in a criss cross pattern,  avoiding cutting into the flesh.

2 potatoes – very very finely sliced and par-cooked for a few minutes, then dried.

pinch of Salt

1 small onion – finely sliced

2 cloves garlic – crushed

Handful mushrooms – sliced

¼ small cabbage   - very finely shredded

Handful baby spinach leaves

1 bunch asparagus  -  remove the tip with about 2 inches stem then cut remaining thicker stem into 1 – 2 cm pieces  -  the tips will be added close to the end.  The stems take longer to cook

Baby green beans – cut into 1 – 2 cm pieces

Splash of Extra Virgin Olive Oil  (optional)

2 Pinches caraway seeds

Pinch celery seeds

2 teaspoons French wholegrain mustard

Splash brandy (optional)

Tin Cannellini beans – rinsed and drained

Pepper – add generously to taste

Cream  (I sometimes use a longlife reduced fat cream)

Method

Preheat the oven to 190 - 200˚C.  Have a tray with baking paper ready for duck.

On a separate prepared tray place the dried potato slices ready to be brushed with the rendered duck fats.

Heat a wide deep non-stick pan over medium-high heat.  Do NOT add oil.

Season the scored dried duck skin with a little salt.

Place the duck breasts skin side down in the heated pan.

Leave the duck to cook without moving.  Cook the skin side for 3 minutes until golden

Turn over and cook flesh side for 1 minute

Remove from pan and place onto the tray and finish cooking in oven approx. 8 minutes. 

Check at 6 minutes.   When cooked, remove from oven tray and allow to rest on a warm plate, uncovered.

While the duck is in the oven:

Paint the prepared potato slices with a little of the rendered duck fat then immediately bake in the oven.

Keep and re-warm the fat in the same pan

Saute the onions until softening then add the garlic and mushrooms continuing to cook through.

Stir in the finely shredded cabbage and wilt over the heat

Add the baby spinach leaves, asparagus stems and green bean pieces

If it becomes too dry add a splash of Olive oil and continue cooking until cabbage tender

Stir in the mustard, caraway seeds, celery seeds and splash of brandy.

Add the cannellini beans and heat through

Taste and grind in a generous amount of pepper.  Possibly a touch of salt too.

Pour in the cream – enough to make a silky sauce but not sloppy.

Plate the warmed duck breast, potato slices and creamy vegetables.

                                                Enjoy!   Colleen

Ham and Veggie Impossible Pie

Every Kindy fundraiser recipe book has a recipe for a savoury Impossible Pie – and with good reason!  It is the perfect ‘quick what can I cook for dinner’ recipe that delivers real crowd-pleasing family comfort food flavours. There is NO need to make a pastry crust – the flour added into the recipe forms a thin crust during baking.

It is so easy to make this pie with whatever you have to hand: swap the ham for bacon, cooked chicken, tinned fish or leave out and add more veggies.  Replace the zucchini with chopped broccoli or mushrooms. You get the idea – it’s a real standby and excellent for using up the odd veggies in the crisper.  Tasty, great for lunches the next day and always popular for those ‘bring a plate’ events. In summer I like to serve with a generous tomato and green salad or with warm veggies in winter.   Enjoy!  Colleen

Ham and Veggie Impossibe Pie by Feed Your Inner Cook

Preparation       5 – 10 minutes

Cooking           30 – 45 minutes depending on pan size

Serves              4 – 6     depending on how many veggies included

Ingredients

Note:  I tend to cut the firmer veg like onion and celery finely so they cook at same speed as rest

2 large slices of ham – cubed

1 small onion – very finely diced    OR   2 shallots  -  sliced.. .  May need to saute onion first

1 small zucchini – finely diced

¼ red capsicum – diced

1 stick celery – finely diced

2 handfuls baby spinach – roughly chopped   OR    baby kale leaves

½ cup frozen peas and corn

Herbs – your choice:  fresh basil leaves, parsley or thyme leaves

Small shake dried chilli flakes    OR   tiny smear of Wholegrain mustard   (optional)

Quick grind of fresh pepper   Note:  I do NOT add salt as the ham, cheese are salty

½ cup Plain Flour

1 ¼ cups Milk

4 eggs – lightly beaten together

1 cup grated cheese  (3/4 cup for mixing in  - then – ¼ cup for sprinkling on top

Few halved cherry tomatoes for topping

Method

Preheat oven to 180 -190˚ C 

Have all the ingredients chopped and ready

Lightly grease a pie dish

(mine is about 20cm wide at base PLUS I make an extra mini dish with any excess)

Using a large mixing bowl, whisk the milk into the flour ensuring there are no lumps.

Add the eggs and whisk to combine well.

Stir all the remaining ingredients into the egg mixture (Note – some of the cheese is needed for sprinkling over the top later)  and combine well to distribute evenly

Pour the mixture into the prepared dish (or dishes) 

Sprinkle with the reserved cheese and dot with the tomato halves.

Bake for approx. 30-40 minutes.  Check at 30 minutes with the tip of a knife into middle – will be firm and not oozy when cooked.    Smaller dishes will need less time. 

If needed, pop under a hot grill until top is golden. 

Serve with salad or vegetables of your choice.

                   Enjoy!   Colleen

Spaghetti Tomato Frittata

Rich tomato and vegetable based sauces are so versatile that I keep some in my freezer as a base for multiple dinner options.  Belinda Jeffery's recipe was the inspiration for this dish which makes a great change from 'spag bol' .  With or without meat, it is delicious, great for lunch the next day plus the optional Harissa adds a real tastebud kick!  Belinda Jeffery's cookbooks are packed with so many flavour packed recipes and I encourage you to explore her books that also celebrate the Northern NSW idyllic lifestyle.  Enjoy!

pasta spaghetti frittata Feed Your Inner Cook

pasta spaghetti frittata Feed Your Inner Cook

     

Serves            4   -  depends on quantity of pasta cooked

                       (this recipe makes extra sauce so you can freeze some for later)

Preparation    5 minutes 

Cooking         20 - 30 minutes for sauce ( also pasta cooked during this time) 

                       TIP:  sauce could be pre-cooked or use from reserved frozen storage

                       then 10 minutes for frittata on stovetop plus a few minutes under grill

Ingredients

Sauce

Australian Olive Oil

2 large onions - finely diced

2 cloves garlic - crushed

shake dried chilli flakes   OR 1/2 - 1 red chilli finely sliced

2 red capsicums - diced

4 - 5 ripe tomatoes - chopped

1 tablespoon Tomato Paste

2 tablespoons Sun-dried tomato pesto

1/2 teaspoon sugar  (optional)

1 - 2 tablespoons Red Wine Vinegar  (add 1 , cook, then taste and add more if needed)

Handful fresh basil leaves - torn  NB a little for the sauce, most in the frittata mix and a little for garnish  (reserve the small leaves for garnish)

Option

a little shredded ham or bacon, or 100 gram beef/pork mince

Spaghetti OR  Angel Hair pasta     100 - 150 gram  approx

Olive oil for tossing after drained

Frittata mixture

5 eggs

20 gram grated fresh Parmesan cheese

The reserved small Basil leaves

Australian Olive Oil

100 gram soft goat's cheese  OR  mild crumbly fetta  OR a little cheddar cheese grated

pepper to taste (optional salt - depends on saltiness of cheese used)

Harissa Yoghurt  to serve separately

1/4  - 1/2 cup greek yoghurt  mixed with 

1/4 - 1 tablespoon Harissa   (add a dash at a time for your taste preference)

Method   I use a 24cm frypan (with a lid) suitable for stovetop and also ovenproof (no lid needed in oven)

Cook the pasta according to packet directions until just al dente. Drain and stir with a splash of olive oil to stop strands sticking together. 

 

While the pasta is cooking - make the sauce.

Heat a little oil in pan add onion and cook gently on medium until softens.

Add the  garlic and chilli and meat if using.

Increase heat a little and stir in the capsicums,cooking for a few minutes

Mix in  tomatoes then the paste and pesto along with sugar and half the vinegar.

Reduce to low and cover with lid.  Simmer gently approx 10 -15 min.  

Sauce is cooked when most of liquid is absorbed.  Spoon will run through and mix will separate in pan.

Remove from heat.  Taste.  Add extra vinegar if needed.

Season with a little pepper and salt if needed.  Stir 1 tablespoon of basil leaves through.

TIP:  I use half of this sauce mixture with the pasta and save the remainder in the freezer for next time.

Using the pasta pan - toss the sauce through the prepared drained pasta and stir well.

Whisk the eggs parmesan, most of the torn basil, pepper and optional salt together.

Pour the frittata mixture into the pasta/sauce and gently combine using tongs.

Wipe the frypan.  Warm a little oil on medium low.  NB  preheat oven grill to High

Pour the pasta /sauce/frittata mixture into the warmed frypan.

Stir regularly and gently, lifting the eggy mix up slightly to allow uncooked mix underneath to cook.  Continue until egg on top is no longer runny but just cooked.  Remove from heat.

Crumble the cheese over cooked frittata

Place pan under grill until top dries a little and slightly golden - usually only a few minutes

Remove from heat and either serve from the pan or slide onto serving plate.

Serve with reserved small basil leaves and bowl of harissa yoghurt and fresh tomato salad.

                                              Enjoy!   Colleen

Sumac Chicken with pomegranate and sesame seeds

Pomegranates are one of my favourite fruits.  I even have a tree in the backyard!  The vibrant jewel juicy arils (the red 'seeds')  give colour, texture and a flavour explosion to a recipe.  Pomegranate Molasses is available at most supermarkets now and is an intense unique flavour.  Sumac is a spice that is lemony with a little pinch imparting a tangy taste.

This recipe was inspired by Rick Stein’s oven roasted chicken with sumac and is delicious served with salad, roasted sweet potatoes and a dollop of minty yoghurt.   Enjoy!

 

Sumac Chicken Pomegranate by Feed Your Inner Cook

Pomegranates growing at Maggie Beer's Farm SA  by Feed Your Inner Cook

Serves    4 for fillets  or   6 for chicken pieces

Time      1 – 4 hours marinating.   30 min – 1 hour cooking

Ingredients

4 chicken thigh fillets (quick option)   OR   preferably 1 chicken jointed into 8 pieces

Splash Olive Oil

Scattering of Sesame Seeds – white and/or black

Few chopped roasted pistachio nuts

Some fresh pomegranate arils for garnish and also in salad if possible

Mint leaves for garnish

Lemon wedges for optional squeeze

Optional salt and pepper to serve

Serve with Greek yoghurt mixed with dried mint, chopped fresh mint and pepper

Option:  dice up some sweet potato, drizzle with oil and roast on a tray while chicken is cooking

Marinade

2 tablespoons ground Sumac

Shake dried chilli flakes (1 use 1/2 teaspoon) adjust to your heat preference

1 tablespoon Tomato Paste

1 tablespoon Pomegranate molasses

2 garlic cloves – crushed

1 teaspoon Salt

Method

Place all marinade ingredients in a large plastic freezer bag and add chicken pieces.  Squeeze and rub will into the chicken.  Leave in fridge for at least one hour.

Preheat oven to 180 °C (fan)  or 200 °C

Place chicken in lightly oiled roasting pan.

Drizzle with a splash of Olive oil and scatter with sesame seeds.

Cook 20 – 30 minutes for fillets  (check at 20 minutes)  or 30 – 40 minutes for pieces.  Chicken piece juices need to run clear.

Garnish with the pistachios, pomegranate seeds and mint leaves.

Serve with fresh salad, roasted sweet potatoes, lemon wedges and yoghurt.

                             Enjoy!   Colleen

Quinoa with Sesame Honey Broccoli

Inspiration for this dish came from the vibrant vegetarian recipes by Hetty McKinnon in “Community – Arthur Street Kitchen” cookbook.  Brisbane City Council has copies to borrow and I urge you to take the opportunity to drool over these delish dishes. 

My compromise, to keep Wilbur happy and eating broccoli, is to cook this recipe with a little chorizo.  I know it would be much healthier without, but, seeing him go back for seconds is very cheering.  Slowly, I am adding less and less meat to my vegetable based meal nights and he is happily eating more and more veggies.  Some nights are 100% vegetables. I feel that is a big win and we are on the right path to vegetables being the rightful hero of our meals and enjoying the varied flavours and textures of so many delicious vegetables.  Our little veggie and herb garden is a source of great delight and we can taste the difference when we use our fresh-picked produce.    Enjoy!

Serves 4 and maybe some for lunch the next day

Ingredients

1 cup quinoa – rinse well before cooking  (see below)

Splash Australian Extra Virgin Olive Oil  OR Rice Bran Oil

1 red onion – finely sliced

½ - 1 chorizo sausage – cut into thin slices  (optional – omit for vegetarian meal)

2 cloves garlic - crushed

1 - 1/2 large heads of Broccoli – shred the stems finely and cut the florets into slender bite size pieces so they cook quickly   OPTION:  steam or blanch the broccoli for a couple of minutes, drain well then add to the frypan.  This will reduce cooking time in the pan.

2 baby zucchini – finely sliced / cut into batons  or use 1 medium zucchini

1 cup frozen green baby peas

Good handful fresh green beans – trimmed and cut into bite size lengths

Handful baby spinach leaves or Baby kale leaves

2 teaspoons sesame oil

2 tablespoons Nigella Seeds and /or Black Sesame seeds

1/3 cup coriander leaves – torn  OR   mint leaves

Sauce.  Whisk all ingredients together.  Taste   (and adjust if needed)

1 tablespoon  Tahini paste   OR peanut paste loosened with a 2 tablespoons of warm water  (I love sesame seeds but not a fan of Tahini paste ! )

1 teaspoon Tamari   OR  use soy sauce

2 tablespoons Mirin  (sold in Asian food section in many supermarkets) sweet rice wine

1 tablespoon Honey

1 tablespoon Apple Cider Vinegar  (if none, maybe try lemon juice)

1 tablespoon sesame oil

Salt and Pepper to taste (I did not need any)

Method

Use a large saucepan of water, add the well-rinsed and drained Quinoa and bring to a boil.

Reduce to a steady simmer and cook for approx. 17 - 20 mins.

Drain the quinoa well and set aside.

Heat a splash of oil in a wide frypan.

Add the onion (and chorizo if using)  - still cooking and stirring

Stir in the broccoli and cook until onion softens and chorizo crisps up and broccoli just tender.

(It is okay to add some of the other veggies whilst the broccoli is cooking)

Stir through the garlic, zucchini, peas and beans

Mix the spinach / kale leaves through

Cook until veggies are just tender and still crisp

Add the reserved quinoa – you might not need all.  Any remaining quinoa can be refrigerated and used in a salad the next day

Remove from heat

Lightly toss the extra sesame oil, nigella seeds / black sesame seeds through so well combined

Gently drizzle the prepared sauce over and gently toss to evenly coat the veggies.

Taste and add salt/pepper if you think it is needed (I did not need to)

Serve scattered with the coriander or mint leaves

Enjoy!   Colleen  

Speedy Berry Icecream Temptation

When Valentine's Day falls on a work day it can be tricky to make a decadent dessert. I was Inspired by a photo using mangoes to make / assemble this super-easy but delicious berry dessert.  Weis Bars are a Queensland icon with lots of flavours to choose from. Simply choose a complementary flavour of Weis to match the icecream. Easy.  These bars were from their yoghurt selection and tasted great with the creamy icecream. Enjoy!

Feed Your Inner Cook

           






Time -  minutes!
Serves - 8 slices ie 8 people.   Easily halve the ingredients and make a smaller version

Ingredients

6 Weis Bars
1 Litre Icecream
punnet of raspberries, strawberries
Raspberry sauce 

Method (too easy)

Leave the icecream out of the fridge while you prepare the dish/bars
Line a loaf tin with generous amount of clingwrap in both directions.  It needs to be able to fold over and cover the top.
Unwrap the Weis Bars and layer on base of plastic in tin.
Scoop the icecream into the tin covering the Weis Bars and smooth down gently to avoid air pockets.
Carefully fold the overhanging plastic over the icecream.
Place the completed loaf tin in a plastic freezer bag and secure to avoid drying out.
Leave at least 4 hours to firm up.
Remove from freezer and unwrap onto a platter, base layer upwards.
Scatter with berries and dollops of sauce.
                                                  Enjoy!  Colleen

PS
I purchased all the ingredients personally and was not paid to endorse these products.  I simply like Weis Bars because they taste sooooo good and originated in Queensland. 

Curried Eggs Easy As

I usually have hard boiled eggs in the fridge ready for an easy salad lunch or an egg and lettuce wrap or the basis of a quick dinner.  My other standby is small containers of cooked rice (usually brown rice) ready in the freezer - so versatile and a great time-saver.

Curried Eggs by Feed Your Inner Cook

This recipe can be altered to your preference - I use different veggies every time! It makes great leftovers for lunch the next day too.
Enjoy!

I have listed ingredients for 4 serves - make more or less as you need

Ingredients

8 Hard boiled eggs - shelled and halved.  (I allow 2 eggs per person)

2 onions - sliced
2 cloves garlic crushed
Splash Rice Bran Oil
2 tablespoons of curry powder.  Add more if you like it a little stronger.
shake of dried chilli flakes
1 teaspoon ground Turmeric
1 teaspoon ground cumin
Curry leaves fresh - approx 10cm stem with leaves attached (optional)
Salt and Pepper to taste
1/4 red capsicum diced
2 handfuls green beans - trimmed and cut into 3 cm pieces
Few frozen peas
400 ml tin coconut milk (and a little water)
2 handfuls baby spinach leaves
1 tomato - diced
1 tin brown lentils - rinsed and well drained

1/4 iceberg lettuce - roughly shredded
Finely shredded parsley, mint or basil for garnish
Cooked rice to serve

Method
heat the oil in a wide pan and soften the onions.
Add the curry powder, turmeric, chilli and cumin.  Stir til fragrant
Stir through the garlic, capsicum, green beans, curry leaves and peas until almost cooked.
Add the coconut milk and tomatoes and heat. Add a little water if too thick.
Quickly stir in the baby spinach leaves and lentils.
Taste and add salt and pepper if needed.
Remove the curry leaves and stem.
Place the halved eggs in the coconut curry and gently stir without breaking up the eggs.
Remove from heat.
Stir the lettuce through very gently.
Serve with rice and the parsley mint garnish.
Enjoy!  Colleen