Strawberry and Pepper Yoghurt Cake

Fragrant, juicy, in season strawberries are a joy so I was pleased to stumble across this David Herbert recipe. Simple to prepare and easy to make.  You use half the startup mixture as the base then add the yoghurt, eggs etc to the remaining half.  When cooked, the base forms a soft crust and the filling tastes similar to a baked cheesecake.  The aroma is so tempting – the family will gather in anticipation. I suggest serving it with a berry coulis and cream.  Decadent but yummy. Also depending on brand of baking powder this could be a gluten-free recipe.

Best eaten the same day or next day.     Enjoy!  Colleen

 

Strawberry Yoghurt Cake:Feed Your Inner Cook

Strawberry Yoghurt cake:Feed Your Inner Cook

Preparation    15 – 20 minutes

Cooking           50 – 70 minutes

Serves              8 – 10  

Ingredients

125 gram softened butter

225 gram Brown Sugar

350 gram Ground Almonds

Pinch salt

2 eggs

250 gram Greek yoghurt

Grated zest of 1 lemon

1 teaspoon Baking Powder.  Check brands if you need this to be Gluten Free.

250 gram Strawberries, quartered – pop in a small bowl tossing with the pepper

Freshly ground Black Pepper

Handful flaked almonds to generously sprinkle over top

1 tablespoon sugar to sprinkle over top

Icing sugar to dust (optional)

Method

Preheat oven to 165-170 ˚C

and prepare a 22 -24 cm springform tin with baking paper or greased well.

Using an electric mixer, beat the butter until light and pale, approx. 3 min

Mix in the sugar, ground almonds and pinch salt.

Remove half the mixture from the mixer bowl – then gently spread that one half over the tin base.

Into the remaining half still in the mixer bowl – whisk in the eggs then yoghurt, zest and baking powder until combined.

Pour all the batter into the tin.

Scatter the peppered strawberries over the top, letting them sink into the batter a little.

Sprinkle with the flaked almonds then the sugar.

Bake for 50 – 70 minutes, until skewer comes out clean from middle.  Check at 30 minutes and turn tin around if necessary.

Allow to cool in tin for 15 minutes then remove from tin and cool on a cake rack.

Dust with icing sugar if desired (I don’t)

Serve with a berry coulis, fresh berries and cream.

                                                                   Enjoy!   Colleen

Nothing in the fridge Pasta

This was a Friday night staple when we would pack the 3 boys and Max the schnauzer into the station wagon and head to our cabin at Uki in the stunning northern New South Wales hinterland.  Just a quick visit to the vegetable garden to collect rocket, chilli and lemon and dinner was ready in no time.

Ingredients

Extra Virgin Olive Oil

1 lemon (not waxed)

1 long red or green chilli finely diced (including seeds)

2 handfuls of baby rocket

2 cloves garlic, crushed

Parmesan cheese, finely grated, approx 1cup 

Pasta, good quality dried or fresh

Salt and pepper

Method

Bring a large saucepan of water to the boil, then add salt (if you add the salt first it takes longer to come to the boil).

Add enough salt to "taste like the Mediterranean"

Add pasta and cook according to directions on the packet.

Whilst the pasta is cooking arrange the remaining ingredients, I like to have them in small individual bowls ready to combine.

Zest the outside of one lemon and squeeze the juice.

Once pasta is drained (reserve 1/4 cup of cooking liquid) tip into a large serving bowl.

Add retained pasta water, olive oil (sufficient to coat), lemon juice, zest, garlic and chilli. 

Toss to combine season with a good grinding of black pepper and salt.

Add rocket and then grated Parmesan.

Serve with a simple green salad and crusty bread, and hey presto dinner is served in no time at all.

Mamma Marmalade

Pear, Maple Syrup and Cinnamon Crumble

One of my favourite Australian Cookery authors is Belinda Jeffery who lives in beautiful Northern New South Wales and shares nourishing, delicious recipes encouraging home cooking using fresh, seasonal produce. Her simple yet flavoursome fruit crumble recipe is easy to prepare and a delight to bake.  The kitchen smells so inviting and Wilbur is always happy when dessert appears. 

If you want to read more about Belinda Jeffery – check out Belinda Jeffery website – thoroughly recommend all her cookbooks too!  And another little gem , Handmade Uki  is located in lush Northern New South Wales near Mt Warning in the Uki township filled with gorgeous handmade, artisan products lovingly sourced for the perfect gift.  

Enjoy!  Colleen

Pear Crumble by Feed Your Inner Cook 

Pear Crumble by Feed Your Inner Cook

Preparation           10 -15  minutes including peeling fruit

Cooking                  30 – 40 minutes

Serves                      6

Ingredients

1 and a bit kilos pears (6 approx) peeled, cored and cut into 1.5cm cubes.

1 small apple, peeled, cored and cut into 1.5cm cubes

100 ml  pure maple syrup

20 gram butter – melted

Zest of 1 lemon and 1 tablespoon of lemon juice

1 teaspoon vanilla extract

1 ½ tablespoons plain flour

Crumble

120 gram plain flour

80 g sugar

¼ cup rolled oats

1 teaspoon ground cinnamon

¼ teaspoon salt

120 gram butter – grated or cut into tiny chunks

2 teaspoons iced water

Garnish -  Handful flaked almonds

Method

Preheat oven to 190 ˚C and grease a ovenproof pudding dish approx. 24x16x5cm

Make the crumble

In a bowl or a food processor combine the flour, oats, sugar, cinnamon and salt then either rub the butter into the flour mixture or pulse to combine until it resembles crumbs.  

Don’t overprocess or   you could overdo it into a paste.

If using the food processor- tip mixture into a large bowl

Sprinkle iced water over the top and fork through gently for a few seconds until some lumps appear for the crumble

Make the fruit filling

In a large bowl, combine the pear and apple then pour over the maple syrup, lemon zest, lemon juice, melted butter and vanilla.

Sprinkle over the flour then fork through or use hands to mix through

Tip the fruit mixture into the prepared ovenproof dish

Sprinkle with the crumble mixture to cover, let a little crumble fall between the fruit

Then toss over the flaked almonds

Bake for approx. 30 – 40 minutes until top is golden and some of the juices bubble around the sides

Remove from oven and allow to cool slightly

Serve with custard or icecream

                                                    Enjoy!   Colleen

Lemon and Olive Oil Cake

I am always on the lookout for a cake recipe that doesn't require softened butter.  My mother baked every Friday, but I am a "cook on impulse" sort of girl. Which means, I don't have butter sitting at room temperature in my kitchen, when the desire to cook and eat cake hits.

This attractive cake is very easy to make and has a nice light flavour.  A small slice with a cup of tea is a treat not to be missed.  You can just as easily use a ring tin if you don't have a bundt cake tin.

Ingredients

1 cup extra virgin olive oil
3 eggs
3 egg yolks
150g Greek yoghurt
125g honey
150g caster sugar
finely grated zest and juice of 2 lemons
1 !/2 teaspoon vanilla paste or 1/2 teaspoon of vanilla extract
150g almond meal
2 cups self raising flour
1/4 cup limoncello to drizzle on top
extra grated lemon zest

Method

Preheat oven to 180 degrees Celsius
Combine the oil. eggs, egg yolks, yoghurt, honey, sugar, zest, juice and vanilla in a large bowl.
Whisk until smooth.
Fold in the almond meal, and then the flour.
Pour into a greased and floured bundt tin or 23 cm ring tin.
Bake for 40-45 minutes, until an inserted skewer removes cleanly.
Cool in tin for 20 minutes, then he presto! Turn out.

Drizzle with the Limoncello and more grated zest.

Mamma Marmalade

Ginger and Apricot Spiced Chicken

My freezer usually has a container of this delicious spiced marinade chicken recipe ready for a quick fuss free dinner.  Inspiration comes from Nigella’s “African Drumsticks” recipe.  The sauce has a little bit of heat but is not too hot, if you prefer mild – reduce the mustard and ginger powders a little and before you add the raw chicken, add more mustard and ginger back in until you are okay with the flavour.  I find it such a quick flavoursome marinade, I often prepare a double batch and freeze it in small portions ready to add when I have bought chicken pieces for dinner.  I definitely recommend this time-saving tip as it is so easy and great to keep on standby.  Though, please be sure to label your freezer treasures – I am guilty of discovering carefully prepared frozen packages that are a total mystery but I am trying to get my act together - 90% of the time!   Enjoy!   Colleen

Ginger Apricot Chicken by Feed Your Inner Cook

Ginger Apricot Chicken by Feed Your Inner Cook

Preparation    10 minutes

Marinate         2 hours or best overnight

Cooking           40 – 50 minutes

Ingredients

10 – 12 chicken drumsticks   If you are using fewer drumsticks – my recommendation is to make the marinade and pour half into a freezer safe container or bag and freeze ready for next time (just be sure to label it !)

½ large red onion – very finely chopped

1 clove garlic – crushed    (or use some garlic powder)

100 ml Worcestershire Sauce

80 ml Tomato Ketchup (this is thicker than tomato sauce)

2 teaspoons Hot English Mustard powder    (I like to use Keens)

Good pinch ground white pepper

1 teaspoon ground turmeric

1 teaspoon ground ginger     plus    add some fresh grated ginger if possible

1 ½ tablespoon Apricot jam

Splash of Olive Oil

Optional – 2 potatoes – cubed into very small pieces,     or    similar for sweet potato

Handful of pepitas (dried pumpkin seeds)      - added in last 5 minutes 

Some chopped parsley or coriander leaves for garnish if desired

Method

Marinade

Use a large freezer bag or suitable covered glass container and combine all the sauces, spices, mustard powder, jam, onions, and garlic together and mix well.  Add the chicken pieces and toss well to coat with the marinade.  Place in fridge and leave to marinate, preferably overnight.

Cooking

Preheat oven to 200 ˚C

Lightly oil a suitable sized ovenproof dish and arrange the chicken pieces in dish pouring remaining marinade over the pieces.   Sometimes I add some small cubes of potato or sweet potato to soak up the juices.  Toss to coat with the sauce.

Cook for approx. 40 – 50 minutes until chicken cooked and golden - being sure to baste a couple of times.

About 5 minutes before finished cooking – scatter over the pepitas for some crunch

Scatter over some chopped parsley or coriander leaves if desired before serving

Serve with veggies or salad and rice or noodles if desired.  Coleslaw is good too.

                                                         Enjoy!   Colleen

Toffee, Date and Macadamia Pudding

Here is an Aussie twist on one of Nigella's easy puddings.  This is gooey, satisfying comfort food and the calories are best shared with a large group. A generous sprinkle of Macadamias give this a wonderful crunch - so yummy!  Enjoy!   Colleen

Toffee Date Pudding by Feed Your Inner Cook

Toffee Date Pudding by Feed Your Inner Cook

Preparation    15 minutes

Cooking          45 minutes  plus 5 - 10 minute for additional sauce

Serves             8    (or 6 Wilburs)

Ingredients
250 gram pitted dates - roughly chopped
100 gram dark muscovado sugar  (or use dark brown sugar)
175 gram Self Raising Flour
shake of ground Mixed Spice (optional)
125 ml milk
1 egg
1 teaspoon Vanilla extract
50 gram butter - melted - allow to cool slightly

Sprinkle over:
150 gram dark muscovado sugar  (or use dark brown sugar)
600 ml  Boiling Water

plus before serving 
good handful of Macadamia nuts - roughly chopped.  Toast nuts on a tray for a couple of minutes while the oven is pre-heating.  Keep an eye on them as they burn quickly.

for the Jug of sauce  (everyone always wants more sauce!)
150 gram dark muscovado sugar  (or use dark brown sugar)
80 gram butter   - chopped
250 ml cream  

Method

Preheat oven to 170 oC  and grease a large pudding dish.  Place the dish on an oven tray to help removing it from oven easier after baking

In a large bowl combine the sugar, flour and spices.  
Use a large measuring jug - measure the milk then beat in the egg, vanilla and melted butter
Pour the eggy mixture into the flour mix bowl. Stir to combine. 
Fold the dates through the mix and pour into the prepared pudding dish.
Sprinkle over the 150 gram of sugar
then slowly drizzle the 600ml of boiling water across the back of a large spoon (this distributes the water better and stops it pushing through the batter too quickly)
Place the tray holding the filled pudding dish in the oven and bake approx 40 - 45 minutes until middle is just cooked - should be springy and spongy but not raw.

Top with the toasted macadamias and serve the jug of extra sauce along with icecream, custard or cream.    

Extra Sauce
In a saucepan, gently heat the sugar, butter and cream, stir gently until butter has melted and allow to thicken slightly.  Pour into a jug to serve with pudding.
Enjoy!    Colleen

Toffee Date Pudding by Feed Your Inner Cook

Chicken Marsala with olives and oranges

Chicken drumsticks create delicious dinners that can be prepared ahead of time and are always a crowd pleaser.  I recently served these at a friend's gathering with 2 generous dishes of sticky drumsticks accompanied by a warm sweet potato and kale salad.  The guests battled over the last of the chunky sourdough croutons that were crunchy yet plump with the orange and marsala sauce - so good - have lots of serviettes handy as everyone will gnaw the bones clean!                                 Enjoy!    Colleen

Chicken Marsala  by Feed Your Inner Cook

Preparation   5 - 10 min to prep marinade.  Marinate overnight or at least 4 hours
                      another 15 min or so for basting and garnishes
Cooking        approx  50 minutes - 1 hour. 
Serves           allow 2 drumsticks per person and 3 (or 4!) for hungry appetites

Ingredients    (This recipe can easily be doubled if you like)

8 - 10 chicken drumsticks
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground ginger
10 - 12 stalks of fresh thyme
1 bay leaf
Shake dried chilli flakes

1 teaspoon dried mint
1 tablespoon green peppercorns  (these come in a small tin - near spices in supermarket)
2 teaspoons salt flakes (1 for marinade, 1 before serving)
120 ml red wine vinegar
80 - 100 ml Australian Extra Virgin Olive Oil
1 red onion - cut into slivers
6 -8 garlic cloves - leave skin on. Slightly crush - will cook in the skin and go syrupy.
150 gram black olives - pitted.  Don't cut up
200 gram large prunes - pitted.  Don't cut up
2 Navel oranges -  (Navels are seedless oranges) first use the Zest of 1 Navel orange, then peel both oranges and remove each segment from the membrane to get flesh only membranes.  This is sometimes called 'supreme orange segments'.  (Reserve some for last 10 minutes).  Squeeze the pulp and add the juice to the marinade
120 ml Marsala wine.  Also known as Madeira.
1 tablespoon capers
2 tablespoons brown sugar
Freshly ground pepper - good amount - to your taste 
handful of dry roasted almonds - roughly chopped.  Add in last 10 minutes. 1 sourdough baguette torn into chunks for croutons.  Add in last 10 minutes.

Fresh mint leaves for garnish
Toasted flaked almonds for garnish

Method
Use a large freezer bag or large lidded glass container to hold marinade and drumsticks.
First combine the ground coriander, cumin, ginger, thyme, bay leaf, chilli, dried mint, green peppercorns, 1 teaspoon of salt flakes.  Shake or stir to mix.
Pour in the vinegar and olive oil and stir to combine well.
Add in the slivers of red onion, garlic cloves, black olives, prunes and orange zest, orange juice and mix into the oily paste.  
Toss the drumsticks into the paste so they are coated. Cover or seal the marinading chicken the store in fridge overnight.  If possible toss or massage a few times to ensure each piece is being coated in the marinade.
Next day
Preheat oven to 180 -190 oC
prepare large baking dish (or 2) for the marinade and drumsticks.
Pour the marsala into the marinade container and slosh around to get all the gooey flavour. Then pour over the chicken.
Place about 2/3rds of the orange segments around (add final 1/3rd in last 10 minutes) 
Sprinkle over the capers and then the brown sugar.
Bake for approx 35 - 40 minutes.  Baste a few times if possible
Check chicken should be almost cooked through and golden
Remove from oven. Baste well. Grind over some pepper and season with the remaining teaspoon of salt flakes.
Add the final 1/3rd of orange segments, chopped roasted almond chunks and turn the bread chunks over into the sauce so they can soak it up but bread top will go crispy and golden.  Return to oven for approx 10 minutes until golden.
Serve with a scattering of toasted flaked almonds and fresh mint leaves.
Great alongside a big bowl of warm salad, brown rice or garden salad. 
                                Enjoy!   Colleen

Porcupine pasta with sausage sauce

Now the weekend is here you may have a little more time and want to tackle some homemade, fresh pasta. Guaranteed to impress your family and friends. Plus no pasta machine required, just some muscle.  This is an adaptation of Jaimie Oliver's recent Italian recipes from Nonnas.  After kneading the dough for 10 minutes I can appreciate why the Nonnas were in their 80's. 😊😊
If you don't have the inclination or time to make the fresh pasta, you can substitute a good quality dried pasta shape.

Ingredients

400g durum wheat or flour suitable for pasta making, extra for dusting or some fine semolina

1 teaspoon dried chilli flakes
Olive oil
1/2 teaspoon sweet paprika
1/4 bunch thyme
1  chorizo
2 Italian sausages
1 red onion
2 cloves garlic
1/2 cup white wine
1 400g tin plum tomatoes
40g parmesan cheese, grated

Method

On a clean surface (kitchen bench) pile the flour into a mound and make a large well in the centre. Gradually add 200ml of warm water, using a fork to bring the flour in from the sides, until a dough forms.

Knead on a flour dusted surface for 10 minutes (put a timer on) until dough is soft and elastic.

Cut the dough into 4 pieces and keep covered with a damp clean tea towel.

With each piece roll into a long sausage shape about 1cm or the width of your little finger wide.  Cut into 2cm pieces.

Lightly flour the back of a fine greater or large microplane, gently roll the piece of dough against the grater and roll it off to create a textured shape similar looking to a porcupine.

Place on a tray dusted with semolina.

Sausage sauce

Heat a large frying pan.
Add 1 tablespoon Olive oil, once hot add dried chillies and thyme.  Remove with a slotted spoon after 2 minutes, reserve.
Add a little more oil, remove casings from Italian sausages and add to oil, breaking up with a wooden spoon.
Add chopped chorizo.
Add chopped red onion, crushed garlic and paprika.

Cook for 15 minutes constantly breaking up the sausage and combining the other ingredients.
Add wine and tin tomatoes (squash) and simmer for 15 minutes.

Season with salt and pepper.

Bring a large saucepan of salted water to a rapid boil.

Add pasta, once they float to the top continue cooking for a further few minutes until pasta is cooked to your liking,  I found these needed to be softer than  al dente.

In a large serving bowl combine sauce and pasta.
Garnish with reserved thyme and chillies.

Enjoy!

Mamma Marmalade

Broccoli and Bacon Impossible Pie

We have posted Impossible Pie recipes before - and with good reason!  They are such an easy 'toss together' dinner, full of veggies and calcium. Just add salad for a complete meal. Leftovers are great for lunch the next day. Yummy addition to a family picnic too. You could swap salmon or tuna for the bacon if you prefer. 
A simple, satisfying family dinner easy classic.   Enjoy!  Colleen        

Broccoli and Bacon Impossible Pie by Feed Your Inner Cook

   

                         

Preparation   10 minutes  (including frying the onions etc)

Cooking         35 - 40 minutes in the oven.  
Ingredients
1 onion - finely diced  OR 2 spring onions sliced
1 clove garlic - crushed (optional)
3 rashers of bacon, fat removed and sliced into bite size strips
1 small head of broccoli - cut into bite size florets
1/3 cup plain flour
1 1/4 cups milk
4 eggs - lightly beaten 
120 - 200 gram corn kernels - drained from a tin  OR thawed from freezer
1/4 red capsicum finely diced
1 cup grated cheese   NB  3/4 goes into mix and 1/4 is sprinkled over before baking
1 -2 teaspoons freshly chopped herbs eg Parsley or thyme etc  OR pinch of dried herbs
Pepper to taste
not much added salt as bacon and cheese are salty

Method
Preheat oven to 190 oC and grease an  approx 22cm ovenproof dish
In a frying pan:  fry the bacon and onions til they become golden.  Add the garlic.
Add the broccoli florets and fry with the bacon and onions until begin to soften.
Toss through the diced capsicum to wilt and soften.
Remove from heat and allow to cool a little
In a large bowl :  Whisk the flour and milk together.
Then whisk the eggs through.
Add herbs, pepper, salt if needed, and the drained corn kernels.
Fold  3/4 of the cheese into the mixture.
Stir in the bacon, onion and garlic mixture until combined.
Pour into the prepared dish.
Bake approx 35 -40 minutes until golden and middle of pie is set.
Serve with salad or just slices of tomato if desired.

Options:
Swap salmon or tuna for the bacon
swap chopped kale for the broccoli
add peas along with the corn  - 
Make it your way!
                                                     Enjoy!   Colleen

 

Lemon Ricotta Cake Biscuits

Usually when I make a cake or biscuits I have one small slice and that is enough for me - the rest disappears between family, friends,work and neighbours. But I found these biscuits tooo  delicious - so tempting and lemony! Yum!  
This Giada De Laurentiis recipe  describes them as biscuits that are like little cakes on the inside - and they are just a bit different - soft inside, a little crunchy and sweet/tart with the firm lemon glaze, which is a must for this recipe.

I have little frozen icecubes of lemon juice on standby but sometimes don't have a fresh lemon for a hit of lemon zest or the zest lacks zing.  I found (and personally paid for) an amazing fruit product at Regional Flavours in Brisbane from GinGin and Dry  GinGin and Dry FaceBook - foil packed, dried powder lemon zest (photo at end of post).  I think it is such a wonderful standby in the pantry - I have added the tiniest pinch when baking, cooking salmon, sauces - so versatile and the flavour/aroma hit is sublime.  I love supporting products from local towns - click on the names for the links for more information.  Excellent stuff. Plus their lime zest is a knockout too.   Enjoy!  Colleen

Lemon Ricotta biscuits. Feed Your Inner Cook

Lemon Ricotta biscuits. Feed Your Inner Cook

  I halved original recipe amounts, so this makes 2 biscuit trays of approx 24 - 28 biscuits

Ingredients
1 1/4 cups Plain Flour
1/2 teaspoon baking powder
1/2 teaspoon Salt flakes
65 gram butter at room temperature, soft but not melting
1 cup sugar
1 egg
210 -220 gram Ricotta.  I used fresh ricotta from a Deli. Drained. Break up into small bits before adding. But the supermarket tub ricotta should be okay I think
Zest of 1 lemon
2 tablespoons of fresh lemon juice

Glaze
1 cup icing sugar - sifted
Zest of 1 lemon
Fresh lemon juice (approx 1 -2 tablespoons) Add a bit at a time.

Method
Prepare 2 flat biscuit trays and preheat oven to 180 - 190 oC.

In a medium bowl, sift combined flour, baking powder and salt.
Then, using an electric mixer: beat the butter and sugar until light and fluffy.
Add the egg and whisk until combined
Add ricotta, lemon zest and lemon juice and beat to combine.
Stir in the dry ingredients.

Use a 2 teaspoon method to spoon small amounts onto prepared baking trays.
Bake approx 12 -15 minutes until golden around the edges.
Remove from oven.  Leave to cool on the trays approx 15 minutes.

Making the Glaze
With the sifted icing sugar in a small bowl and slowly add the lemon juice and the zest whisking firmly (a fork or small whisk is good) until the icing forms a runny but thick paste. You want it to coat the biscuits, not soak in.  (I did a few with runny icing - tasted okay but the thicker icing was better).
Leave until the glaze hardens - good luck with that!
Store the cooled biscuits in an airtight container.

GinGin & Dry Products from Queensland Australia

Enjoy with a cup of tea - ssooooo yummy!  Thank you Giada!   Enjoy! Colleen

Vegetarian Boston Baked Beans

These beans are a tasty start to your day when looking for an alternate to eggs.  They freeze really well so pop a few small containers of these in your freezer.  Best with some quality sourdough toast.

Ingredients

2 x 400g tin of butter beans
Olive Oil
2 onions peeled and diced
3 carrots, diced
2-3 celery diced
4-6 garlic cloves, crushed
2 x 400g tin tomatoes (blitzed with stick blender to make puree)
3 teaspoons smoked paprika
2 tablespoons of mustard powder mixed with a little water
1/4 cup brown sugar
1/4 cup molasses
1/4 cup red wine vinegar
1 bay leaf
1 sprig thyme

Method

Preheat oven to 140 degrees Celsius.
Drain and rinse butter beans
In a large oven proof pot, heat oil.
Fry onion, carrot and celery until soft, add crushed garlic at the end to avoid burning.
Add paprika and stir to combine.
Add tin tomato, mustard, sugar molasses, bay and thyme.
Add sufficient water to make a stew.
Pop lid on and bake in oven for 1 - 11/2 hours, checking to ensure sufficient liquid, add more water if too thick.
Add vinegar and salt and pepper to taste.
Cook for a further 1/2 hour, taste if too sweet add more vinegar.  If too liquid remove lid.

Delicious anytime of day.

Mamma Marmalade

Hasselback Pumpkin

I love my veggies and am always keen to find different ways to serve veggies at family gatherings.  This is a great prep ahead dish and tasty change from traditional chunks of roasted pumpkin.  Veggies will now become the centrepiece of your meal or celebration!
Enjoy!  Colleen

Hasselback Pumpkin by Feed Your Inner Cook 

Preparation   15 minutes

Cooking         45 - 60 minutes depending on pumpkin size.

You need to use 2 old wooden chopsticks when slicing the pumpkin

Ingredients

1 butternut pumpkin cut in half lengthways  (you could do more if you like)

1 1/2 tablespoons butter - melted

1/2 tablespoon olive oil

Options -  Depending on what you are serving the pumpkin with:

Mix the melted butter /oil with

1/4 cup brown sugar  

1 tablespoon golden syrup

1 teaspoon dried thyme leaves

fresh thyme leaves from 6 - 8 sprigs plus extra 8 -10 sprigs to garnish at end

1 teaspoon smoked paprika

1 teaspoon sea salt flakes

option - 2 crushed garlic cloves

and optional - some toasted chopped pecan chunks for final garnish

OR   Mix the melted butter /oil with

1/4 cup maple syrup

2 tablespoons brown sugar

1/2 teaspoon ground nutmeg

1 tablespoon grain mustard

fresh sage leaves - good handful - push some inbetween pumpkin and some for on top

option - some toasted chopped walnut chunks for final garnish

OR  other options could include toasted pinenuts, rosemary leaves, parsley etc

Method

Preheat oven to 200 oC and line baking tray with baking paper.

Peel and de-seed the pumpkin halves.

Put the pumpkin cut side down.  The curve faces up.

Place a chopstick on either side of the pumpkin.  Using a very sharp knife slice very fine slices through the pumpkin - the chopsticks prevent you cutting to the bottom and help hold the shape.

Carefully place onto the prepared tray.

Combine your topping mixture by adding the sugar/maple syrup with the melted butter/oil then add the herbs, spices etc you have decided to add.

Brush the pumpkin halves with most of the topping.  Reserve some so you can baste them a couple of times during the cook.

Baste during the cook.

Bake approx 40 - 60 mins. Test that the thickest middle pieces of pumpkin are tender.

Sprinkle with desired toasted nuts, extra herb sprigs etc.

Hasselback Pumpkin by Feed Your Inner Cook

            Enjoy!  Colleen

Nana's Sunshine Teacake with Crunchy Topping

This much loved recipe has been in our family for over 50 years. I can remember helping my Nana bake this cake in her tiny kitchen many many times over the years. Although I doubt I was actually any help - more of a hindrance I suspect - but she let me kneel on a chair next to her and 'help'.   Isn't strange that I remember her kitchen seemed so big - she could conjure up a meal for 12 in that llittle kitchen - which I now realise would have been smaller than most bathrooms are these days.  Quite humbling when I reflect on her household day.
So, thank you Nana - remembering her with love 💜 Enjoy!  Colleen

Sunshine Teacake by Feed Your Inner Cook

Sunshine Teacake by Feed Your Inner Cook

Preparation:   10 minutesCooking         30 - 35 minutes

Ingredients

In memory of Nana I am including the original recipe ounce weights as well as metric

2 ounces  (60 grams)  Milk Powder - she always used "Sunshine", hence the cake name!
6 ounces (170 grams) Self Raising Flour  
1 teaspoon ground Cinnamon powder
1/2 teaspoon each of ground nutmeg and ground cloves
4 ounces (113 gram)  OR   1/3 cup white sugar
3/4 cup warm water (not hot)
2 ounces (60 gram)  OR   3 tablespoons  OR   1/4 cup Butter - melted
1 egg - beaten
Topping
1 heaped tablespoon (30 gram) butter - softened NOT melted
2 tablespoons Brown Sugar
1/4 teaspoon each of ground cinnamon, ground nutmeg and ground cloves
1 heaped cup cereal flakes ie Corn Flakes or Special K - lightly crushed with your fingertips - you don't want crumbs but texture.

Method
Preheat oven to 175 - 180 ०C  and line an 8 inch round cake pan

Prepare Topping
Combine the sugar, spices and cornflakes gently with a fork or your fingers.
Rub the softened butter lightly into the flake mix until lightly coated.  Do not overmix.
Leave to one side as this is topping for the cake batter later.

Cake
In a mixing bowl,  sift together the milk powder, Self raising flour and spices.
Stir the sugar through the mix.
Stir the combined warm water and melted butter into the cake along with the beaten egg.
Mix until combined.
Pour the batter into the prepared cake tin.
Sprinkle the flake topping on top of the batter and very gently press into the top of the batter.  Don't press too hard, you just want it to sit and form a nice crust.

Bake in oven for 30 - 35 minutes.  Check with a skewer that middle of cake is cooked.
Allow to sit in pan 5 minutes to cool a little.
Remove from pan and  if desired, serve warm with a nice cup of tea.  
                               Enjoy!  Colleen (and Nana)