Marsala Cherry Sauce

This is a great grown-ups indulgent dessert treat.  Quick and easy to make and stores well in an airtight container in the fridge.  A great standby when guests drop in!

   

Marsala Cherry sauce by Feed Your Inner Cook

                                                                

Ingredients

500 gram frozen cherries

½ cup sugar

¼ cup Marsala  (a fortified wine)

Tiny drop pure Vanilla Extract

1/4 teaspoon ground cinnamon

Handful toasted almond flakes (optional)

Method

Gently heat the cherries, sugar, Vanilla, cinnamon and Marsala in saucepan, stirring gently until sugar dissolves.

Cook over a gentle simmer for approx. 15 minutes until sauce reduces and starts to thicken slightly. Break a few of the cherries with a fork.

Allow to cool slightly.

Serve warm or store in a lidded jar in fridge.  Will keep refrigerated for up to four weeks.

Delicious served on top of rice pudding or ice-cream or similar dessert

                                                        Enjoy!   Colleen

Ricotta and Lemon Cake

This cake is moist and delicious without being overly sweet.  Allowing you to pop on your favourite topping, here we had some blueberries, but stewed rhubarb would work equally well.

Ingredients

250 g fresh Ricotta cheese (from the deli not a tub)
3 free range eggs (room temperature)
2/3 cup of sugar
90 g melted butter
3 lemons grated rind and juice
1 1/2 cup SR flour
90 g Almond meal

Method
Preheat oven to 180 degrees Celsius
Grease a 22 cm spring form tin and dust with flour.
In a food processor combine ricotta, eggs and sugar. Whiz until ricotta is smooth.
Add the melted butter, lemon rind and juice, process to combine.
Transfer mixture to a large bowl fold in flour and almond meal with a spatula until evenly combined.
Scrape mixture into prepared tin and bake for 35-40 mins and test with a skewer, when removed comes out clean.
Set aside for 5 minutes and then turn out to cool on a wire rack.

Easy and delecious
Mamma Marmalade

Salted Caramel Sauce

Sometimes an easy sauce can be a great time-saver to create a simple dessert when unexpected friends pop in.

salted caramel sauce by Feed Your Inner Cook

Use this salted caramel sauce to jazz up a store bought dessert or drizzle over icecream or add some fresh figs or seasonal peaches or pears – serve the sauce warm or at room temperature

and  - Delicious as a drizzle over a muffin or a served on the side with a slice of cake.

The sauce keeps for about a month in the fridge in a covered well sealed jar.

                                                                                    Cheers!   Colleen

Ingredients

1 cup brown sugar 

1 cup (250ml) cream

2 tablespoons butter

Pinch good quality salt flakes (I use Australian Murray River)

Method

Gently stir the sugar, cream and butter in a small saucepan over medium heat without boiling until sugar dissolves.

Bring to a boil then return to simmer.  Do not stir.  Simmer approx. 3 minutes until thickens. May need a more time  mine often does   – keep watching  - you want a rich luxurious sauce colour and texture.

Remove from heat and stir to check.   (It will also thicken slightly when cooled)

Add a tiny tiny pinch of salt flakes and stir well to combine.

Taste and add a little more if you want it saltier. 

Serve warm or cool and store in lidded jars in the fridge.

salted caramel sauce by Feed Your Inner Cook

                                                                         Enjoy!  Colleen

Dal Tadka

If you love having your cooking complimented and who doesn't? Then whip up a batch of this easy snack or curry accompaniment.
My third son's mate was visiting and commented, "I forgot how good a cook your mum is!"  

You can dial the heat up or down by adjusting how much chilli you add.

Ingredients

1 1/4 cups dried yellow lentils, rinsed and drained

4 cups water

11/2 teaspoon ground tumeric

1/2 cup oil or coconut oil

4-5 whole dried chillies

2 teaspoon cumin seeds

4 cloves garlic, crushed

1/2 large onion, chopped

45g fresh ginger, peeled and finely chopped

1 tomato finely chopped

1 teaspoon chilli powder

1 teaspoon salt

1/2 teaspoon garam masala

2 tablespoon fresh lime or lemon juice

Handful of coriander leaves

Method

Combine lentils, turmeric and water in a large saucepan. 

Bring to the boil and then reduce to a simmer.

Simmer gently for about 20-25 minutes or until lentils are tender and water is absorbed, (You may need longer and more water depending on the lentils)

Whilst the lentils are cooking, heat a heavy fry pan and add the oil.

Add chillies and cumin, sizzle for a few minutes and then add garlic and onion and cook until soft and lightly browned.

Add ginger, tomato, chilli powder, salt and garam masala.  Cook until tomato is soft about 10 minutes.

Add the lentils, stir to combine, warm through and adjust seasoning with salt and lemon juice.

Top with coriander leaves.

Serve with flat bread or Poppadoms

This is a winner!

Mamma Marmalade

Cheesy Egg Toast - something quick and yum

Sometimes you just want something to eat that is Simple. Satisfying. Not too much. 

Essentially this is just a piece of bread with an egg baked on top with a bit of grated cheese - the extras are up to you - a slice of ham, maybe a slick of mayo or mustard - a sprinkle of spinach ... Enjoy it your way!  Maybe brekkie or brunch or quick bite before heading out with the family  ...  Cheers !  Colleen

Cheesy Eggy Toast by Feed Your Inner Cook

Prepation  2 minutes
Cooking    10 - 15 minutes depending on your oven.

Ingredients  (for one slice of bread - bake as many as you need)
1 slice of bread at least medium thickness, not too thin. I leave crust on.
1 slice of ham (optional)
1 egg
Dab of butter or mayo and dab of mustard /pesto etc (optional)
Shredded baby spinach leaf  And/Or  chopped parsley, thyme etc (optional)
Salt and Pepper to your taste
Sprinkle of grated cheese to cover the edges

Method 
Preheat your oven  -  needs to be about 180 ◦ Fan forced  or 200 ◦ C approx
Line a flat baking tray with baking paper
Using the back of a (tea)spoon gently press to make a hollow in the bread without tearing.
Butter/mayo the edges of bread - add a little mustard etc if wanted
Put the bread on the baking tray.
Place the slice of ham in the centre of bread piece
Gently Crack the egg into the centre well
Sprinkle a little grated cheese to cover the edges. Press gently so cheese stays on bread.
Scatter with herbs, salt and pepper to taste

Bake approx 10 minutes depending how firmly you like your eggs cooked.

Options
Serve with some grilled or fried mushrooms, tomatoes or spinach on the side.

cheesy egg toast by Feed Your Inner Cook

                                                        Enjoy!  Colleen

Poached Pears in Red Wine

Whilst the glorious winter weather is still with us why not try this favourite dessert.  I don't use much sugar at all when I poach my pears, preferring to taste the spices that are added to flavour the poaching liquid.

Ingredients

4 pears peeled but leave stalk on
stick of cinnamon
Orange or lemon peel x 3
Vanilla Bean
2 star anise
Water plus 2 cups red wine to cover pears
1/3 cup of sugar

Method

In a deep saucepan combine all ingredients apart from the pears and bring to a simmer.
Add the pears and cook until pears are tender - this can vary from 30 minutes to 2 hours depending on the variety of  pear and their ripeness.  But the longer they simmer the more flavour they will take on.

Leave to cool in the syrup and serve at room temperature.

Delicious with a homemade custard or Ice Cream.

For more decadence you can serve with Chocolate sauce.

Mamma Marmalade

Thai Red Fish Curry - using shortcuts

This is a 'use what's there' recipe - a quick combination of lots of veggies and some pantry staples for a quick and nourishing family meal - any leftovers are perfect for lunch the next day.  Instead of salmon, use chicken (even leftover BBQ chook) or what you have on hand.  

Favourite Son was popping in around dinner time on his way back from Splendor in the Grass Music Festival, with a bit of a cold, needing something flavoursome and hearty. Instead of serving the salmon fillets whole as part of my intended meal - I simply cut the fillets into chunks, added a few more veggies and had enough for 4 people - fast, fresh, delicious.  And, yes, he gave his Mum a big hug thank you! Aaah!   Enjoy!  Colleen

Salmon Thai Red Curry by Feed Your Inner Cook

Preparation    5 minutes

Cooking        15 minutes

Ingredients

Packet of long-life noodles (I used Hokkien) Soak in boiling water for a couple of minutes, drain then add noodles to pan just before serving

2 Salmon fillets (approx 120gm each)  or Chicken thigh fillets etc - cut into chunks about 1 inch square (roughly)

check your veggie crisper for what works with Thai flavours (eggplant, broccoli, those half capsicums, cauliflower, cabbage - great way of combining a few vegg)

This is just a suggestion of veggies to use 

2 onions - sliced

2 cloves garlic - crushed

Capsicum (red, green, yellow) sliced

1 zucchini - cut into large half-moons

1/2 cauliflower - cut into florets

1/2 cabbage - shredded

3 shallots - sliced into 2 inch batons

2 handfuls baby spinach leaves

1 tin good Coconut Milk (approx 270ml) 

2 -3 tablespoons Thai Red Curry Paste (use to your taste)

some chopped lemongrass (optional)

some grated ginger

1/2 - 1 teaspoon Dried Chilli flakes - or use fresh  (optional)

Pepper (optional)

Fish Sauce or Soy Sauce (optional)

Some Thai Basil leaves for garnish (optional)  I have some in my herb garden

Roasted nuts or Cashews for garnish (optional)

Method

while the fish is cooking - Boil some water,  soak your noodles for a couple of minutes in a bowl, drain and leave aside.

Heat a pan and add a splash of oil

Gently cook the salmon pieces, turning carefully until almost cooked through.  Remove from pan into a bowl and keep aside until end.

Add a little more oil to the pan and cook the onions, then add Red curry paste. Stir well.

Stir in the garlic, ginger, lemongrass and the chopped veggies.  Add the veggies depending on how long they take to cook - eg spinach last as it wilts so quickly

When veggies are half cooked - add the coconut milk,  and stir well.

Add the remaining veggies that need minimal cooking and stir through.

Now taste - do you need extra curry paste, heat, pepper, salt (Fish Sauce/Soy Sauce) - adjust and add to your taste.  Cook through and stir in well.

Return the fish pieces and the noodles to the pan and stir gently through so they are warm.

Serve with the optional basil / nut garnishes

                                                   Enjoy!  Colleen

Low Carb Cheesecake (No Artificial Sweetener)

If you or a family member are trying to minimise their "carbs" but crave a touch of sweet -  but don't like the idea of using artificial sweeteners, then give this recipe a try.  It is delicious and only approximately 14 grams of carbohydrate per slice (without the topping). Also Gluten Free.

Ingredients - Crust

1 3/4 cups fine almond flour
2 teaspoons brown sugar
Pinch of salt
1/4 cup of melted unsalted butter
1/2 teaspoon cinnamon

Ingredients - Cheesecake

2 x 250g packages of cream cheese
2 cups of thickened cream
1/4 cup sugar
2 teaspoons of vanilla

Ingredients - Chocolate Ganache layer - (Can be omitted to keep the carb content lower)

80g dark chocolate, chopped
3 tablespoons of thickened cream
1/2 teaspoon vanilla
Pinch of salt

Method

Preheat oven to 180 degrees Celsius

Grease a 10" springform tin.

To make crust, combine almond flour, brown sugar, and salt in a small bowl. Add the melted butter and mix thoroughly, it should resemble damp sand.

Press evenly over the bottom of the springform tin.

Bake in the preheated oven for 10-12 minutes until golden and set.  Cool.

Make ganache by placing chocolate in a small heatproff bowl. hen heat the cream in a small saucepan on the stove on medium heat, once it has come just to the boil, remove from heat, add vanilla and salt. Pour over chocolate and let stand for 30 seconds, then stir constantly until chocolate is melted. Cool slightly.  Pour ganache evenly over baked crust, smoothing all the way to the edges.
Place in refrigerator whilst preparing cheesecake filling.

Place cream cheese and vanilla in a large mixing bowl, and beat until smooth.

In a separate bowl, beat the thickened cream and 1/4 cup of sugar. Beat until stiff.

Gently combine cheese cream and whipped cream mixture.

Pour cheesecake filling over crust.

Place cake in refrigerator overnight or for several hours.

Remove from tin and

Serve with a small drizzle of berry coulis or in our instance some Davidson's Plum sauce.

Yum Yum

Mamma Marmalade

Panettone French Toast - Christmas in July treat

Panettone is a wonderful Christmas treat - a rich buttery Italian fruity bread loaf.  I love buying an extra one and storing away for July when the Queensland weather has a lovely cool crispness and we can really enjoy a winter indulgence.
Serve with a warmed bowl of berries and some vanilla speckled cream to really make your breakfast or brunch really feel special.  Enjoy!!    Colleen

Ingredients      (these are measurements for 2 serves)

Toast
1 thick (1 1/2 inch at least) slice of Panettone per person

2 large eggs
2 tablespoons milk
1 tablespoon brown sugar (or you could use castor sugar)
Shake each of - cinnamon, cloves, nutmeg.
1 tablespoon butter
splash of Light Olive Oil  - this has a very mild flavour.  Or splash of sunflower oil.  
TIPS & HINTS combining the light oil with the butter slows the butter burning too quickly

Berries
mixture of sliced strawberries, blueberries, raspberries, blackberries.
I like to add a couple of teaspoons of Sutton's Apple Syrup from Stanthorpe (see below)

Cream
1/4 cup cream
teaspoon icing sugar 
tiny dab of Pure Vanilla Bean Paste - preferably organic

Method

Lightly whisk the eggs, milk, sugar and spices in a bowl and then pour into a dish where you can lay the panettone flat for it to soak up the eggy mix. I used a pyrex baking dish approx 33cm x 20cm x 5cm deep
Soak the bread for approx 15 min or more - turning to ensure it is well soaked.

While the bread is soaking
Warm serving plates 
Gently heat the sliced berries with the apple syrup - until warm, not soggy. Transfer to a warm bowl 

Whisk some sifted icing sugar into the cream with the dab of vanilla paste until just combined - you want pouring consistency

Warm a wide pan on the stove and melt the butter/oil until begins to foam.

Transfer the bread slices to the pan using a wide slide.
Cook approx 2 mins per side until golden - keep an eye on these - burn quickly.

Serve on warmed plates with the berries and cream. Yuuuuuum!!

From the Granite Belt, Stanthorpe area - we like (and paid for our own) Sutton's Apple Syrup suttonsfarm.com.au  also if you are in the area be sure to stop at Pyramids Road Winery and say Hi to Warren and Sue - Stanthorpe is a great spot to visit in Queensland!
      
Enjoy!     Colleen

Chicken and Leek Gratin

Don't you get so excited when you receive a new cookbook from one of your favourite authors?  My "Essential" by Annabel Langbein arrived on the doorstep and I couldn't wait to try out one of her recipes for dinner that night.  I chose this Gratin and I am sure you will find it delicious and surprisingly easy to put together.  The fresh herbs really elevate this dish.

Ingredients

1 Tablespoon butter
2 leeks finely sliced
Salt and pepper
6 boneless chicken thighs
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1 Teaspoon fresh thyme leaves
Pinch of Cayenne pepper
Pinch of salt
1/4 cup of pouring cream or chicken stock

Crumb

1/4 loaf of day old crusty bread
2 cloves of garlic
2 anchovies (can omit)
1 large handful of fresh parsley
Zest from 1 lemon
1/4 cup melted butter
1/4 cup of grated Parmesan
1/2 Teaspoon chopped rosemary leaves

Method

In a heavy based fry pan, heat the butter and add sliced leeks.  Season with salt and pepper.
Cook over a low heat, stirring occasionally until soft, about 15-20 minutes.

Marinate chicken by combining Chicken, Worcestershire sauce, mustard, thyme, cayenne pepper and salt in a glass or china dish.
Allow to sit for about 10 minutes.

To make the crumb, tear bread into rough pieces and pulse in a food processor to make coarse crumbs, set aside.

Place garlic, rosemary, lemon zest, anchovies, parsley and melted butter into the food processor and whiz to combine.  Add bread crumbs and Parmesan, whiz to combine.

Remove the leeks from the heat and add the cream or chicken stock.
Spread evenly over the base of  shallow large oven dish.
Arrange chicken on top and then cover with the crumb mixture.

This can be chilled at this stage for several hours.

When ready to cook, pop chicken in  a preheated oven at 180 degrees Celsius until fully cooked and crumbs are golden, approx 3/4 to 1 hour.

Great on a cold winter's night.

Mamma Marmalade

Thai Beef Salad

A great way to enjoy more vegetables is to pack a punch with flavour.  The dressing for this Thai Beef Salad is zingy and flavourful.

Ingredients

100g rice noodles
1/4 cup lime juice
25ml fish sauce
3 teaspoons brown sugar
1 tablespoon finely chopped lemongrass
3 kaffir lime leaves finely shredded (remove the spine)
1 long red chilli finely chopped
400g beef rump steak or rib fillet
2 Lebanese cucumbers, halved, seeds removed cut into slices
200g cherry tomatoes, halved
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
1 cup bean sprouts
3 spring onions thinly sliced on the diagonal
Chopped peanuts to garnish

Method

Prepare the noodles according to packet instructions
Combine lime juice, fish sauce, brown sugar, lemongrass, kaffir lime and chilli in a bowl.

Preheat a griddle pan to high.
Brush the beef, both sides with a little of the lime juice mixture.
Cook on the grill for about 3 minutes each side or until cooked to your liking.
Set aside to rest.

Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion on a serving platter.
Thinly slice the beef against the grain.
Place the beef on top of the salad.
Pour over some of the remaining lime juice mixture to taste.
Toss to combine and the top with chopped peanuts.

Mamma Marmalade

Sweet potato and Pumpkin Curry and Ginger Soup

I feel very zen when there are a few bowls of soup in the freezer ready to defrost for an easy immediately satisfying meal anytime family or friends pop in.  My sweet potato soup is packed with lots of great flavours and nourishing goodness - and smells amazing.  Change the amounts of chilli and curry powder to suit yourself.  I like mine to have depth of flavour and spice without eye-watering burning chilli heat.  Plus it is dairy free and vegetarian.

   TIPS & HINTS  It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers.  knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost.  Just remember to defrost in a container as some freezer bags leak when thawing. 

Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making.  Roast as described below and save in freezer-safe bags in your freezer.  Always great to have on standby and easy to prepare when using the oven on other cooking days.
                                 Enjoy!   Colleen

Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook

pumpkins for Sale in Stanthorpe Qld.  Feed Your Inner Cook

Ingredients

This is a very flexible recipe – add a bit more of what you like. 

I prefer to make a big batch so I can freeze portions for later. Also, if it is a little too thick when finishing cooking, just add a dash of boiling water from the kettle and stir in until smooth. Easy!

2 large sweet potatoes – peeled and cut into chunks

½ large kent pumpkin – peeled and cut into chunks

2 red onions – peeled and quartered

4 garlic cloves – leave in the skin

1 ½ tablespoons ground turmeric

2 teaspoons freshly ground black pepper

2 tablespoons madras curry powder  OR   1 -2 tablespoons your favourite curry powder

½ - 1 tablespoon Oil.  - something suitable for roasting

Big knob of ginger (about two thumbs size).  Clean the skin but keep the peel on.  Cut into slices

2 teaspoon ground cumin

2 teaspoon ground coriander

1 -2 teaspoon ground ginger (depending on your preference)

1 -2 teaspoon dried chilli flakes (depending on your preference)

Now : taste the roasted pumpkin, if needs more curry oomph:

If you want, add another teaspoon or more of curry powder/turmeric /pepper

1 litre salt-reduced stock.  Vegetable or Chicken,  your preference.

1 – 1½  handfuls dried red lentils (more if too runny- in 20mins lentils thicken the soup)

400 ml tin coconut milk and water from rinsing tin

Boiling water from a kettle

Extra salt and pepper to taste

Chopped coriander or parsley - good handful

Toasted pumpkin seeds (pepitas) to serve

Method

Preheat oven to 200 C  and prepare 2 or 3 roasting trays

Tumble the chopped vegetables, ground turmeric, pepper, curry powder and oil into a large bowl and toss to coat veggies with the spices and oil.

Place veggies on roasting tray and bake approx. 30 – 40 min turning regularly.

Use a very large deep stockpot and place the roasted veggies (squeeze the garlic from the skins) along with the ginger and extra spices in  pan and heat.

Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.

Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.

Stir in the coconut milk and water.

Add the chopped coriander or parsley
if too runny - add more lentils -   in 20mins of simmering lentils thicken the soup

Taste and add extra salt, pepper, chilli etc to your taste.

Remove from heat and blitz either in a blender or with a stick blender.  Might need to do in batches.  If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.

Taste after blending and add extra seasoning if needed.

Serve with a sprinkle of toasted pepitas or toast cubes if desired.

Freeze remainder in portions as described above.    TIPS & HINTS

Scrape out the pot and lick the spoon - it is so good!

                                       Enjoy!    Colleen

Roasted Cauliflower Salad

This salad is packed full of flavour and texture. Easy to make and a nice accompaniment to a well cooked steak or roast chicken.

Ingredients

1/2 head of fresh cauliflower, washed

handful of washed baby spinach or rocket

2 Tablespoons of currants soaked in a small amount of white wine or wine vinegar.

Lemon zest

Half a red onion thickly sliced

Toasted pine nuts

Olive Oil

Method

Preheat oven to 180 degrees Celsius

Break or cut the cauliflower into similar size florets.

Place some Olive Oil and cauliflower in an oven roasting dish, season with salt and pepper and toss to combine.

Cook for 15 minutes then add the sliced red onion on the top of the cauliflower.

Roast for a further 10 minutes or until golden.

Combine the remaining ingredients and place on a serving platter.,

Ready to share and enjoy.

Mamma Marmalade

Rainbow Apple Sweet Sour Slaw by Hayden's Adventures

I was trying to think of a delicious vegetable dish to serve with the Pulled Pork slowly cooking for a special family dinner. Hayden from  Hayden's Adventures  knocked on the door and suggested this delicious fresh vibrant slaw as the perfect accompaniment!   We had so much fun in the kitchen cooking together and I learnt lots of tips which resulted in aromatic juicy pulled pork served with lots of vegetables in a fresh well balanced salad! Enjoy!  and thank you Hayden! @haydensadventures 

 


Ingredients

volume will depend on you - this amount gives a generous side salad for about 8 people
Mix and match with the veggies you love to eat.  Just try and balance the colours - we eat with our eyes as well as our mouths!

1/4 red cabbage - shredded
4 baby beetroots - peeled and finely sliced   
TIPS & HINTS wear a pair of single use food gloves to avoid purple stains on your hands
2 -3 carrots - peeled and shredded
1/2 red capsicum  finely sliced
1/2 green capsicum finely sliced
1/2 bulb fennel - finely sliced
small handful parsley - finely cut
plus
speck - about 1 inch wide - cut into fine batons.  Fry off. Retain the fat for the pulled pork then drain the cooked speck pieces on kitchen paper before garnishing the salad (Optional)
1- 2 sweet potatoes peeled, cut into bite size cubes and oven roasted with cumin/turmeric/coriander ground spices and drizzle of olive oil
plus
1 -2 green apples - skin on - cored and finely julienned

Dressing
again - amounts depend on volume of salad.
Add a little at a time. Taste and add again.  You want a sweet/sour/crunch - think fresh!

Apple Vinegar  I used Lirah  Apple Vinegar - an amazing Australian product from Stanthorpe or try their Caramelised Apple Vinegar!  maybe 40 - 60 ml?

a splash of maple syrup (the real stuff) - very strong, not too much
and
Juice from 1/2 - 1 fresh lime

Method
Roast the sweet potato in the oven - nice to have it just warm to add back into the salad.
Fry off the speck and drain (reserve the fat for pulled pork) - keep speck to garnish salad.

Use a really deep wide bowl because you will be mooshing the dressing into the veggies.
Combine and toss all the fresh shredded and sliced veggies - it should look bright and colourful
cover with plastic wrap and set aside.

About half an hour or so before serving add the sliced apple and the vinegar/maple syrup.
Really moosh it into the veggies to coat and let the vinegar work on the veggie fibres.
Taste.  Adjust if necessary.

Just before serving
Plate up the salad and dot through the sweet potato cubes.
Squeeze the lime juice through the salad.  Taste and adjust if needed.
Sprinkle over the crunchy speck pieces.

Enjoy!   Colleen
with a great BIG thank you to Hayden from  Hayden's Adventures 

All items were purchased personally.
Lirah Vinegar is a fantastic product from the Stanthorpe Granite Belt region.
If you are up that way be sure to pop into Pyramids Road Winery and be tempted by the wonderful handmade wines from Warren and Sue Smith! 

Buttery Apples

This is such an easy recipe to make.

Buttery Apples

Especially good for those nights when 

big brown eyes look forlornly at you, 

hopeful of scoffing a yummy dessert. 

(Still hot but Wilbur and his fork are 

hovering again!)

Stephanie Alexander’s original recipe 

called for more butter and sugar than I 

have listed, but if you want to add more …

It’s not necessary to only use the freshest, 

crispest apples. If you find a couple of sad 

apples (but I am not suggesting fossilised 

school bag relics) be sure to include them 

in the mixture as this is a good way to avoid 

waste and gain happy calories. 

I have also packed a container of the Buttery 

Apples in ‘weekend away’ food supplies and 

it is perfect with a slurp of custard, or eaten as 

part of a holiday breakfast indulgence.

Ingredients

6 – 7 medium sized eating apples. Peeled, cored and chopped into medium chunks.

      Pieces will shrink in size during cooking

               I use mainly Granny Smith and a couple of sad reds

100 gram butter.     (Could reduce to 80 gram if watching butter intake).

3 - 3 ½  tablespoons brown sugar – level, not heaped. Use  3 ½ if only using less sweet Granny Smiths

2  teaspoons Pure Vanilla Paste. Or substitute 2 Teaspoons Pure Vanilla Extract.     Or use vanilla pod. 

1  cinnamon quill (remove prior to serving)   Or ½  teaspoon ground cinnamon. (More if you adore it)

¼  teaspoon ground cloves.  (Omit if not keen on cloves)

Method

You will be using the stove-top and a wide-based frypan with a lid, preferably a toughened glass lid.

Melt the butter and sugar together over a gentle heat.  Stir gently to combine.

Add the apple chunks and spices.  Mix gently to coat with the butter.

Cover pan with lid and simmer gently for 10 minutes.  Keep an eye on them, stir gently if catching.

Remove the lid and stir gently to coat the softened apple pieces with the sauce. 

Don’t squish the apple pieces – they need to retain their chunkiness.

Increase the heat slightly and allow the sauce to thicken.  It will start to turn golden and caramelly.

You need to watch the sauce and avoid it burning. Gentle heat and gentle, occasional stir to coat.

When ready the apple chunks are soft and coated with an oozy thickened golden sauce.

Options

Re-warm if needed. Serve hot or cool with ice-cream, cream or custard. 

Or add to pancakes, crepes or even muesli.

                                                                                                                               

 Enjoy – Colleen

Lemon Delicious Pudding

This hot pudding is easy to make and like it's name states it's delicious.  Utilising the abundant citrus from my garden to make this ultimate in comfort food.


Ingredients

3 eggs, seperated
1 cup caster sugar
2 lemons (spray and wax free)
60g butter
3 Tablespoons Self Raising Flour
1 1/2 cups Milk

Method

Preheat an oven to 180 degrees Celsius.

Grease a 1 litre ovenproof dish.

Zest one lemon and juice both.
In a food processor, cream butter, zest and sugar.
Add egg yolks and alternately add flour and milk to make a smooth batter.
Scrape the mixture from the sides of the bowl and blend in lemon juice.
Transfer to a clean bowl.
Whisk egg whites with a hand mixer until creamy and firm. Then fold these gently into the batter.
Pour into greased ovenproof dish.
Stand the dish in a baking dish and pour in hot water until it comes half way up the sides of the dish.
Bake for 1 hour.

Serve with pouring cream, custard or ice cream or all 3 if you are my PaPa.

Mamma Marmalade.

Beef Short Ribs

So delicious this comfort food for cooler evenings, The Worcestershire sauce gives a wonderful depth of flavour.  Thank you to Donna Hay for this recipe and thank you to my husband who made it for Mother's Day dinner.

Ingredients

8 beef short ribs
3 fresh bay leaves (dried is fine)
1 whole bulb of garlic cut in half
1 cup Worcestershire sauce
1 1/2 litres cold water
1 cup of brown sugar
1 cup water, extra
2 Tablespoons of flat leaf parsley, chopped

Method

Preheat oven to 220 degrees Celsius
Combine ribs, bay leaves, garlic and 1/4 cup of the Worcestershire sauce in a large saucepan or oven and stove top dish.
Cover with the cold water and bring to a boil.
Reduce heat to low, cover and cook for 1 hour or until tender.
Drain off all cooking liquid - discard.
In a bowl, combine the extra water, sugar and remaining Worcestershire sauce, then pour over the ribs.
Cover with a lid and cook for 30 - 40 minutes.
Remove the lid and cook for an additional 10 or so minutes until the ribs are dark golden and sticky.
Sprinkle over the Parsley and serve with mash potato,

Mamma Marmalade

Raw Broccoli, Bacon and Pine Nut Salad

Tired of the same old boring salads? Then give this a try. Janice R's famous Broccoli Salad.  Any family event when you need to bring a dish Janice is always picked for her Broccoli Salad.  The small florets of raw Broccoli give this a peppery edge, rounded off by the creamy mayonnaise and salt from the bacon. Full of crunch.

Ingredients

I medium head of broccoli
2 x rashers of bacon
2 tablespoon of good quality mayonnaise
1 x red onion or 2 small pink eshallots
2 dessertspoons of pine nuts
Oil

Method

Toast the pine nuts in a small frying pan. Remove and cool
Add oil to the pan and fry finely diced bacon
Cut the broccoli into fine florets, add diced red onion or eshallots.
Combine in serving bowl or platter with mayonnaise, bacon and pine nuts.

Note: Just add sufficient mayonnaise to coat, it will depend on how much broccoli you have. I substituted peanuts for the pine nuts and was equally delicious.


Mamma Marmalade

Lime and Ginger Marmalade

It's that time of year when citrus fruit are at their best. We have had a bumper crop of limes and a nice way to preserve them is to make marmalade.  Sometimes a little twist in the flavour takes it to a new level.  This uses fresh ginger for that purpose.

Ingredients

8 x spray free limes
3 cups of water
3 cups of sugar - Note: I found it a little too tart so added another 1/2 cup of sugar
1 teaspoon of fresh ginger finely sliced

Method

Slice the limes in half lengthways and then slice each half as thinly as you can.
Discard any seeds.
Pop sliced limes and juice in a non reactive bowl (glass or ceramic).
Pour over the water and leave stand overnight.

Next day pour into a large saucepan and simmer until soft (about half an hour).
Add the sugar and stir over a high heat to dissolve.

Then bring to the boil and continue to boil uncovered, but do not stir.
Rapid boil for about 20 minutes or until a teaspoon of mixture gels on a cold saucer.

Remove from the heat, add the ginger and let stand for 10 minutes before ladling into steralised jars.

Share with family and friends.

Mamma Marmalade

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