Thinner Chicken dinner

We are starting a new category of family dinners that are a little more healthy without sacrificing any of the flavour. Inspiration came from skinny taste.com. Gina Homolka also loves using fresh ingredients and avoiding processed or artificial substitutes. This fits perfectly with FYIC’s food philosophy. No need to tell the family it’s low in fat, as they will not even notice.

Ingredients 
Chicken thighs (skinless) x 4
Lemon juice from 1/2 a lemon
2 garlic cloves, crushed
11/4 Teaspoons ground cumin
1Teaspoon Olive Oil
1 Teaspoon salt
1Teaspoon dried oregano
3/4 Teaspoon sweet paprika
1/4 Teaspoon hot paprika (optional)
1/2 Teaspoon turmeric

Sauce
2 Tablespoons mayonnaise
1 Tablespoon apple cider vinegar
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper

Method
Combine chicken, lemon juice, garlic, cumin, oil, salt and remaining spices.
Set aside in the refrigerator for at least 30 minutes or overnight.

For white sauce simply combine all ingredients and refrigerate.

To cook chicken, bring a heavy griddle or large fry pan up to high heat.
Add the chicken and leave until the bottom is browned, approximately 5 minutes.
Turn chicken and continue to cook, after about 10 minutes, remove to a board (Chicken may not be completely cooked at this point) and slice lengthways into strips.
Return to pan and continue cooking for another 8 to 10 minutes.

Assemble salad on plates. Top with chicken and then drizzle over sauce.

Faster than ordering take away and much less fattening.

Mamma Marmalade

Gnocchi with meatballs Quick Cheat Yum

Sometimes despite my best intentions I need to rely on shortcuts and that is okay now and then in my opinion.  My pantry and freezer provide the key ingredients for this super quick but delicious Gnocchi dinner.  I make lots of mini meatballs and freeze in small servings for later use.  These are so handy in numerous recipes and because of their tiny size defrost and cook quickly. Though not as wonderful as homemade authentic Italian, this recipe is still very yum and nicer (and faster) than takeaway.  Enjoy!  Colleen 

Gnocchi by Feed Your Inner Cook

Mini meatballs prep by Feed Your Inner Cook

Preparation       5 minutes
Cooking            10 - 15 minutes
Serves               3 - 4 depending on appetite

Ingredients
250-300 gram pre-prepared homemade mini meatballs - about 20 (frozen but now thawed)
500 gram of good quality shop bought Gnocchi  (I used Divella or source some from a good deli - never overboil premade gnocchi).  Excess cooked gnocchi can be sealed and refrigerated for use the next day for a quick mini meal
boiling water (from a kettle) in a large saucepan.  Use a generous amount.
small amount of butter
Handful fresh sage leaves
splash of olive oil
1 onion - finely sliced
a little diced pancetta or bacon (optional)
1 zucchini - finely chopped
2 cloves garlic - crushed
shake of dried sage
Salt and pepper to taste
baby spinach leaves
grated parmesan cheese
splash of cream (optional)
fresh parsley - chopped
optional - toasted pine nuts

Method
Boil water in a kettle ready to pour into a large saucepan for cooking gnocchi

Use a wide frypan, toast the pinenuts quickly and remove.
heat some butter and fry the sage leaves.  Remove leaves and set aside to add in at the end.
Add a splash of oil to the pan and brown the mini meatballs then add and gently fry the onions, pancetta and zucchini.
Stir the garlic through and then a little dried sage.  Toss in the spinach leaves.

in the saucepan - Ensure the water is boiling and add the gnocchi to the saucepan.  It will only take a few minutes for the gnocchi to float to the surface which means they are cooked.  Remove quickly with a slotted spoon and add gnocchi to the meatball frypan.

Gently combine the gnocchi through the meatball mixture and stir through the parmesan.
Perhaps add a splash of cream along with some salt and pepper to taste.
Finally stir in the chopped parsley and the fried sage leaves.
Serve garnished with the toasted pine nuts.
                                                 Enjoy!   Colleen

Pavlova with salted caramel and banana

What could be a better match but crispy light pavlova, fresh cream, banana and caramel dulce de leche topped with fresh passionfruit?
This dessert is delicious so please don't let my less than talented presentation put you off.  Maggie Beer's original looks amazing, but my photo stylist went missing and we ended up with.....

Ingredients

4 organic/free range egg whites

pinch of salt

220g caster sugar

1 tablespoon cornflour

1 tablespoon white vinegar

375ml thickened cream

1 jar/tin Dulce de Leche (available from specialty stores like Pennisi Cuisine in Brisbane) or 1 x jar Maggie Beer's Salted Brandy Caramel

1/2 teaspoon salt flakes 

1 banana peeled and sliced

1/4 cup brown sugar

Passionfruit for garnish

Method

Preheat oven to 160 degrees Celsius

Whisk egg whites and pinch of salt with an electric mixer until soft peaks form.

Add caster sugar 1/3 at a time, and continue to whisk until the mixture is stiff and glossy and you cannot feel any sugar by rubbing a little mixture between your fingers.

Add the cornflour and vinegar and whisk to combine.

Divide the mixture into 2 rectangular discs on a baking tray lined with baking paper.

Shape with a spatula or spoon.

Place tray in the oven and reduce temperature to 140 degrees Celsius.

Bake for 40 - 45 minutes.

Turn the oven off and allow to cool completely with the oven door ajar, place a wooden spoon to stop it closing.

Topping

Beat the thickened cream to soft peaks.

Gently fold through as much Dulce de Leche (with added salt flakes) to taste.

To serve, place one of the pavlovas onto a serving platter. (keep the other in an airtight container)

Spoon the cream mixture onto the pavlova and spread evenly.

Top with either fresh banana and passionfruit or caramelised banana (in a non stick pan heat sugar coated banana until golden)

For a more decadent dessert you could layer the second pavlova on top.

Mamma Marmalade

Coriander, Lime and Lemongrass Chicken

Bright citrus flavours give this chicken dish freshness and zing and is my take on a Donna Hay recipe.  You can either blitz the spices together or simply chop and toss into a pan - both are delicious and don't take much time.  Vary the greens to suit what you have to hand - sometimes I use baby spinach, other times to add a bit of crunch I toss in sliced snow peas or fresh green beans .  Some mornings I leave the marinading chicken pieces in the fridge ready for a quick toss and dinner is ready in no time.  Enjoy!  Colleen

Coriander Lime Lemongrass Chicken by Feed Your Inner Cook

Preparation      10 mins
Cooking           15 - 20 mins
Serves             3 - 4 

Ingredients

6 chicken thigh fillets cut into 3cm chunks approx.  Add a couple more for hungry folks

6 large slices of fresh ginger  (or you could use eqivalent supermarket 'Tube' ginger)
6 kaffir lime leaves - remove the tough middle stem and finely shred the green leaves
4 stalks lemongrass - white part only  (or you could use eqivalent supermarket 'Tube')
1/2 teaspoon dried red chilli flakes  - more or less to your taste
      If NOT making a paste - slice the above spices very finely

Splash vegetable oil
400ml tin coconut milk
1/2 to 1 tablespoon Fish Sauce.  Add half, taste and add more if needed
zest and juice of 1 lime.   Add half, taste and add more if needed.

Options
few big handfuls baby spinach leaves  and/or  sliced snow peas  or  fresh green beans
few halved cherry tomatoes
handful of coriander leaves for garnish   or mint if you prefer
Lime wedges and steamed rice to serve.

Method
Paste version
In a processor make a paste with the ginger, kaffir lime leaves, lemongrass and chilli.
Then, coat the chicken pieces in the paste and marinade a few hours before cooking.
Or
Cook the paste in a frypan with a splash of oil then proceed as below.
Chunky version 
Add a splash of oil in frypan and heat the finely sliced ginger, kaffir lime leaves, lemongrass and chilli flakes for a few minutes til fragrant.
Add chicken pieces and brown for a couple of minutes each side.
Add coconut milk and fish sauce then simmer for 7- 10 minutes until chicken is cooked.
Stir in the green veggies and cook still keeping some crunch.
Taste.  Then stir in the lime zest,  and cherry tomatoes , some of the lime juice and more fish sauce if needed.
Garnish with coriander leaves
Serve with lime wedges and rice.
                                      Enjoy!   Colleen

A New Year and a Tidy Freezer - hopefully. No more Freezer Roulette

No matter how good our intentions, mysterious items lie in wait in our freezers ready to be excavated into potluck dinners, freezer bingo meals or recipe roulette. 

Feeling the New Year energy, I sorted my freezer and vowed to make my life simpler.

Small actions can make a difference. 

"I promise to LABEL" items being tucked into the freezer.  
"I promise to include quick cooking instructions" on the label.

Not a big thing to do each time but it will make cooking easier and it will mean I can be more effective with those saved items.  So, I am keeping a few paper scraps on the calendar to catch my eye and store same with same.  All veggies together etc.  I might even channel my Mother's supreme freezing technique and make a list - but - small steps.  Just picking up a box of frozen saved marinade and actually knowing whether it is Asian flavours or Curry would be a great start.

Good luck and let's remove some mysteries from our lives!   Cheers.  Colleen

Idea by Feed Your Inner Cook

Idea by Feed Your Inner Cook

    

Idea by Feed Your Inner Cook

Idea by Feed Your Inner Cook

          

Madeleines

Santa got it spot on this year. It's the time of year when you can put on your wish list all those small easy to acquire but somehow never get around to items.  Mine was a baking tray to make Madeleines

.

And hey presto Santa delivered. I had never made them before and will tweak as I practice. It's more of a batter mixture I feel, than a cake mixture and the finished texture does a have a little chewiness. But still delicious.

Ingredients

1/2 cup melted unsalted butter, cooled
1 cup plain flour
1/2 teaspoon baking powder
pinch salt
3 large eggs
2/3 cup caster sugar
1 teaspoon vanilla extract

Method

Place flour, baking powder and salt in a small bowl, whisk to combine.
Beat the eggs and sugar for 5 minutes.
Add vanilla and beat to combine.
Sift a small amount of the flour over the egg mixture, sift the remaining flour over the egg mixture and fold in gently.
Fold this mixture into the melted butter.
Cover and refrigerate for at least 30 minutes, or several hours until firm (this will help them rise).
Grease and dust with floor the madeleine pan and then drop tablespoon of batter into each indentation.
Bake at 195 degrees Celsius for 10 minutes or until golden.

Dust with icing sugar.

Flavour options

Add to flour mixture
3/4 lemon zest or 3 tablespoons good quality coco powder.


Mamma Marmalade

Rome. Exploring a special part of this world. At Nella casa dell'Angelo apartment in Testaccio Italy.

Italy has stolen my heart so I must return - as promised by the coin I tossed into the Trevi Fountain!   Aaah Italy!  The warmth and friendliness of the Italian people eclipses the history, the scenery and even the food. Despite our almost non-existent Italian vocabulary, we were welcomed with smiles, patience and good-heartedness. 

Before driving into the sublimeTuscan region we stayed in Testaccio, a true Roman neighbourhood - so close to the centre of Rome yet resonating with the day to day  heartbeat of authentic suburban life.  

Nella casa Dell'Angelo a Testaccio    became our Roman home during our too brief stay and it  is a true gem - not just for accommodation -  as they offer so much more - an unforgettable welcome and experience in their beautiful hometown of Rome. Comfortable beds, comfy sofa and sparkling clean bathroom and kitchen -  well stocked with so many extra comforts, as well as essentials, to make your stay relaxed and cosy. Tiziana, Donatella and Paul are so hospitable and go to great lengths to think of everything to make your stay enjoyable and comfortable so you can make the most of all that Rome and this local neighbourhood have to offer.   Attention to detail was well thought out and we really appreciated the information book giving much needed advice and suggestions - they covered local transport, sights to see, local restaurants as well as information about local shops and medical locations - but most importantly, where to find the gelato !  I am convinced walking there and back burnt all the calories - so many delicious flavours and so so much tastier than anything back home! 

Nella casa Dell'Angelo a Testaccio

Nella casa Dell'Angelo a Testaccio

The apartment is centrally located, very close to lots of excellent public transport options and is one flight up from the main street overlooking the Tiber River.  The road was not noisy for us, plus there is double-glazing and metal shutters: in fact we loved opening the windows and watching the locals on their way to work, school and cafes.  Just stroll around the corner and you are in another world - a local Church, children playing, families shopping  and neighbours exchanging gossip on park benches in the leafy Piazza.  Priceless -  a genuine glimpse into living like a local.  It is very easy to access public transport and visit those incomparable sights that you never tire of  - The Colosseum, Trevi Fountain, Pantheon, Vatican, Sistine Chapel, Spanish Steps, Vittoriano and the Piazza Venezia, the Centrale Montemartini, Capitoline Museum, the Roman Forum, Basiclica Di San Paola, Galleria Borghese - the list is endless.  We also caught a train to Ostica Antica, the harbour city of ancient Rome and major archaeological site - very impressive and not crowded when we visited.  We even caught a bus in the opposite direction to where we intended - and it turned into a fun adventure exploring more hidden local areas!

There is so much to explore in the local precinct which is famous for the Amphora ruins.  Close by is the incongruous  Pyramide as well as the cemetery resting places of Keats, Shelley and the Emelyn Story Angel of Grief statue plus unexpected Roman ruins and the Jewish Quarter.  Leisurely strolls will take you to the Aventine Hill with must-see Churches filled with historic statues and artwork, as well as the view of St Peter's through the Key-hole and the nearby Giardino degli Aranci (Orange Garden) with breathtaking views of the city. But take a moment and people-watch.  The locals are meeting up for family picnics, friends and lovers are strolling under the green canopy and the Nonnas are  tickling grand-baby chins.  You might even spy a wedding group posing for photos.  To me, that is what travel is all about - the people - and appreciating the city as they experience it.  Yes, the buildings and artworks are magnificent. But even more magnificent is how history sits alongside modernity and how the local people weave both into their lives.  I love taking a moment to touch a wall or a tree and ponder how many thousands of people stood there before me over the centuries.  Coming from an Australian town where governments practically encourage the removal of anything old, I treasure seeing where people insist antiquity stands it's ground and keep it alive, vibrant and relevant to their lives.  

Church Testaccio Rome

Testaccio Rome

Deli near Testaccio Rome

Eataly.  Rome

Pecorino Trattoria near Testaccio Rome

And now the food.  Ooh ooh ooh. Delizia!  Sono pieno come un uovo!  When you visit Rome be sure to pop into the local delis, bakeries and markets.  Fresh. Delicious. Simple. Whether you choose to shop at the local Mercato Testaccio covered markets, the tempting delis such as Salumeria Volpetti dotted nearby or eat out at any of the cafes or Trattorias - you will never be hungry - the produce is fresh and vibrant and the cafe menus are seasonal and provide an authentic taste of Roman cuisine.   Order a coffee macchiato and try avoiding the tempting pastries for sale - resistance is useless.  We did our best to share one small gelato each time which meant we could sample more and loved the creamy treats at Gelato Giolitti and Gelateria La Romana as well as (too) many more!  There were so many delectable meals enjoyed. Bucatino served hearty delicious food. It was mushroom and truffle season whilst we were there so we did our best to savour as much as we could.  A truly memorable dinner  was at Pecorino Trattoria - all the food was amazing -  but the mushrooms - words cannot describe how delicious they were.  Stand-out.  Simple, uncomplicated delicately seasoned and cooked.  The best.  We were also treated to an evening feast at Molo 9/12 with fresh succulent seafood, good wine and great company.  Very indulged!  And of course the pasta - a taste of simplicity and perfection.  We sampled the Cacio e Pepe, Pasta alla Gricia, Carbonara, Suppli, Cornetto and so many more dishes - all sublime and delicious - even the ubiquitous paninis were mouthwatering.  Some nights we popped into one of the well stocked delis and selected olives and other antipasti morsels to enjoy relaxing with a glass of wine. Prices really surprised us - pleasantly - food, really good wholesome food was not nearly as expensive as we expected, especially compared to Australian prices.  One place that you must visit is Eataly - floor after floor of culinary choices.  - you can purchase such a variety of ingredients, utensils, books or select something to eat there.  A fascinating place - but I loved the local markets better! 

It was so difficult to farewell Rome but I am so grateful for the special memories of this beautiful part of the world that were made even more memorable by the kindness and friendliness of the Italian people and of course the hospitality and welcome from Tiziana, Donatella and Paul at Nella casa dell'Angelo in Testaccio. 

Molte Grazie
Mille Grazie
Grazie Mille
Grazie de Tutto
Grazie di cuore 💓


More information and booking advice:

Nella casa dell'Angelo apartment in Testaccio Italy AirBnB link

View of Rome 

Eataly.  Rome

Gelateria La Romana  Italy 

Eataly.  Rome

Eataly.  Rome

Molo 9/12   Rome

Street Art Rome

Street Art.  Rome

Ostica Antica  Italy 

Tree carving. Street art.  Rome

View of Rome 

View of Rome 

Roman ruins.  Rome

Pyramide     Rome

Angel of Grief. Emelyn Story grave.  Rome

Centrale Montemartini museum Rome

Testaccio Rome

 Enjoy! Ciao !  and see you in Italy!     Colleen 

Boxing Day Hash

If you want your leftovers to taste as delicious as the main event then try this recipe using up excess ham off the bone.  If you are like our extended family there was not much left of the turkey, loin of pork or whole fillet of beef but there was still an excess of ham. We have made this dish for the last 10 years or so and is always a favourite. Don't think Christmas time is the only time to try this dish it works well any time of year.

Ingredients

2 large potatoes

1 small red onion or 4 shallots 

1 clove garlic crushed

Oil

1 tablespoon butter

2 cups diced ham

3 tablespoons of sour cream

2 teaspoons dried mustard powder or 1 large teaspoon of Dijon mustard

Salt & Pepper

Serve 

Toasted fresh bread, garnish with chopped chives

Method

Peel and cut potatoes into cubes.

Cook in salted boiling water until par cooked.

Drain.

Heat a tablespoon of oil and butter in a heavy based frying pan.

Add drained potatoes and cook until brown, tossing gently to fry each side.

Then add diced onion or chopped shallots and fry till soft. 

Add garlic and stir.

Tip in chopped ham and warm through.

In a small bowl combine sour cream and mustard of choice.

Add to pan and gently toss to combine.

Season with Salt and Pepper

Serve warm on freshly toasted quality bread.

Top with chopped chives.

Yum

Mamma Marmalade

Pfeffernüsse Scandinavian Pepper Spice Biscuits - Happy Christmas!

Christmas is a time to pause, reflect, share, appreciate life, our community and loved ones. 

We wish you a truly Happy Christmas.  May we all be a little kinder to each other - small gestures of thoughtfulness can change a person's day.

Unleash the kindness,  feed your Inner Cook -  and Happy Christmas 

with love and good Cheer from Colleen and Mamma Marmalade   ...   and Millie! 

ps. If you fancy a doggy cravat as cute as Millie's  - plus gorgeous artisan products pop into Handmade Uki in the beautiful Northern New South Wales township Uki in Australia - such an enjoyable drive through the Destination Tweed region  - cheers

Pfeffernüsse Biscuits by Feed Your Inner Cook

Pfeffernüsse biscuits are made throughout many European countries, but I like to think of them as Scandinavian!  Fragrant spices, citrus and pepper combine for an aromatic delicious festive treat - and they are perfect for homebaked gifts.  
Your kitchen will smell divine - Enjoy!  Colleen

Preparation   10 minutes and allow 10 minutes to roll dough
Cooking         10 - 15 minutes
Makes             50 - 60 small yummy biscuits

Ingredients
1/2 - 3/4 cup Icing Sugar - sifted with pinch of cinnamon  Do this first and set aside in a bowl

125 gram butter - softened
110 gram (1/2 cup firmly packed) brown sugar - dark if possible
fine zest of 1 large lemon and 1 large orange
I also add a half pinch of Gin Gin & Dry - Lemon Powder to boost the citrus if needed 
90 gram (1/4 cup) good flavoursome honey
1 egg 
40 gram (1/4 cup) Candied Mixed Citrus Peel - I substituted 1/3 for uncrystallised ginger - chop these up very very finely before adding. Don't want big chunks in the small biscuits
350 gram (2 1/3 cups) Plain Flour  - sifted 
1/2 teaspoon Bicarbonate of Soda -  sifted with the following spices
1/2 teaspoon Baking Powder - sifted
2 teaspoons Cinnamon
3/4 teaspoon Ground Black Pepper  (when tasting might want to add a dash more)
3/4 teaspoon ground ginger
1/2 - 3/4 teaspoon  ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground Allspice   Note Allspice is a specific type of spice berry
1/8 teaspoon ground Cardamom
1/4 teaspoon ground Aniseed preferred but  If not available substitute ground Fennel seed
Pinch good quality Salt

Method
Sift the icing sugar into a bowl and set aside for later.
Preheat oven to  155-160◦C  and line 3 biscuit trays

With an electric mixer, cream the butter, sugar and citrus zest.
Gradually beat in the honey then the egg until just combined.
Mix in the chopped candied peel/ginger
Gently Stir through the combined Flour, Bicarb, Baking Powder, spices, pepper and salt until soft dough texture.  Only takes a couple of minutes.

Roll teaspoon sized balls of dough in your hands and place on the trays a few centimetres apart.  They spread about double size.
Bake for approx 10-12 minutes. Turn trays at halftime.
Biscuit tops should start to crack and be just cooked trough, not overbaked.
Remove from oven.
Whilst biscuits are still warm - toss 5 or 6 at a time in the icing sugar and coat generously.
Cool on wire rack.  Dust with a little remaining icing sugar and store in airtight containers.

Millie loves Feed Your Inner Cook

Happy Christmas from Millie and Feed Your Inner Cook Team!

Cheers !   Colleen

Grilled Peach and Prosciutto starters

Ho Ho Ho it's that time of year where you need a few good platter crowd pleasers up your sleeve and this one is fresh and light as well as looking sophisticated.  I went to a little more trouble by creating a wreath look with fresh olive tree foliage and raspberries.

Ingredients

2 large peaches, destoned and quartered
8 slices of prosciutto
1/2 French stick, sliced on an angle 1 cm thick
Olive oil
120g goats cheese
1 1/2 tablespoons lemon thyme

Method

Heat a gridle pan.
Wrap each peach slice in prosciutto.
Drizzle a little olive oil on each bread slice and cook on gridle until toasted and brown.
Add a little more oil to the pan and cook peach wedges.
When toast has cooled spread a thick layer of goats cheese, sprinkle on lemon thyme.
Top with a peach wedge wrapped in prosciutto.
Season with salt and pepper.


Merry Christmas
Mamma Marmalade

Almond and Lemon Ricotta Biscuits

I previously posted a delicious Lemon Ricotta Biscuit recipe from Giada de Laurentiis which I really enjoy making and sharing.  
Recently, I had some leftover ricotta and decided to make an almond variation. They were a great success and perfect with a cuppa.  Hope you enjoy making them too!  
Great for a little 'thank you' or 'visiting friends' gift too!   
Either recipe would make for a yummy homemade gift for Festive giving!
                                              Cheers Colleen 

Almond Lemon Ricotta Biscuits by Feed Your Inner Cook 

Almond Lemon Ricotta Biscuits: Feed Your Inner Cook

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.  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.  

Ingredients
makes  approx 40 small biscuits
Baking   12 - 15 minutes.     NB  need to allow cooling time before icing biscuits.

handful flaked almonds - toasted (for garnish)  (pop them on the biscuit tray and do this for 2 minutes whilst oven preheating - watch -  as they burn quickly )

200 gram fresh ricotta - mashed with a fork
60 gram butter - softened
3/4 cup sugar
2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 egg
1/2 cup almond meal
1 cup Plain Flour  (sifted)     
1/2 teaspoon baking powder

Lemon Icing
1 cup pure icing sugar - sifted
1 1/2 - 2 tablespoons lemon juice  (amount depends on sugar absorption)

Method
Preheat oven to 180 -190 oC.
Prepare 2 biscuit trays.  
While oven is preheating - pop the flaked almonds on a biscuit tray and toast (approx 2-3 minutes - Don't Burn them! ) remove almonds and reserve for garnish after biscuits iced.

Beat the ricotta, butter, lemon rind and sugar until smooth in an electric mixer bowl.
Add the egg and beat again to combine.
Fold in with a metal spoon by slowly adding the sifted flour and baking powder along with the almond meal.
Use two dessert spoons to dollop small portions of the dough onto the trays (1 get 20 per tray)
If you want them to look nicer - dampen hands with a dash of water and roll the dough balls into small balls.  Then flatten just a little with the side of a table knife.
Bake 12 -15 minutes until golden around edges.
Allow to cool on tray at least15 minutes.
When completely cool - drizzle with the prepared icing and scatter with the flaked almonds.

Icing
Sift the icing sugar into a bowl.  Add the lemon juice gradually (amount needed depends on the sugar absorption rate) until a thick paste with a bit of runniness.
Beat the mixture really well (I use a fork) and ensure no lumps.  
Drizzle over the cooled biscuits and scatter with the flaked almonds.

                                           Enjoy!  Colleen