Savoury White Bean Mash - a change from Mashed Potatoes

How often are you cooking dinner and think:  Rice? Noodles? Potatoes? 
An easy white bean (Cannellini) mash is so quick to make and the flavours can be changed to suit whatever you are serving.  The ingredients suggested below were delicious with a Moroccan Chicken dish - change the spices and herbs to suit you.  A tin or two of Cannellini beans is a great pantry standby!   Enjoy!   Colleen

 

Preparation    2 minutes
Cooking         5 - 10 minutes 

Ingredients
1 tin rinsed, drained Cannellini beans (white beans)  OR 2 tins depends on your needs
Good splash of Extra Virgin Olive Oil - enough to make a mash
Salt and Pepper to taste

then depending on your meal - adjust the following to your needs

1/2 lemon - zest and juice    OR    you could pop in a splash of stock to loosen
rosemary leaves chopped (about 1 teaspoon)
1/2 clove garlic crushed
Some dried sumac and lemon pepper
Shake dried chilli flakes

Method
Mash the drained beans in the saucepan first.
Add the olive oil. crushed garlic and herbs etc and warm together.
Don't let it burn.  Gently stir and add the lemon juice (or stock) to loosen.
Continue cooking then taste and season with sufficient salt and pepper plus additional herbs etc. and consistency is right.
Mash again if needed.  
Serve. 
                                                          Cheers!   Colleen

Mushroom Sage and Lentil Forager's Pie

As you know, I recommend roasting extra pumpkin, sweet potato etc whenever you have the oven on and saving the cooked veggies as a shortcut for an easy meal later in the week.  This pie is a perfect example of this time saver. A complete meal in a bowl.
I call it Forager's pie as it is not a Shepherd's pie or Cottage pie because there is no meat.  It's filled with delicious chunks of mushrooms and lentils flavoured with rosemary and sage, then topped with roughly mashed potatoes, pumpkin, sweet potato and red onions.  So yummy and filling.  Perfect comfort food any time of the year. Enjoy!  Colleen

Preparation   20 minutes for chopping all veggies, frying mushrooms etc.  

Plus     allow   45 minutes to roast vegetables for mash topping if not already prepared

Baking    20 - 30 minutes until golden

Ingredients  (for 4 generous pies)

Topping

Roast sufficient veggies to generously cover.  For these 4 bowls I peeled, chopped and baked  1 sweet potato, 1 small pumpkin, 3 large potatoes and 1 large red onion all tossed in a splash of olive oil and some salt, pepper and dried herbs

splash Olive Oil

tablespoon butter

400 -500 gram sliced mushrooms

Sage leaves and rosemary leaves chopped - about 2 tablespoons each

fresh parsley - chopped (reserve some for topping)

shake of dried sage 

3 stalks of celery and some inner leaves - sliced

2 cloves garlic - crushed

1 packet baby spinach leaves 

tiny splash Worcestershire sauce or similar

teaspoon Dried Porcini mushroom powder (optional)

1 tin of rinsed and drained brown lentils

Season well with lots of freshly cracked pepper, some sea salt and some white pepper

tiny tiny splash of Dry Sherry (optional)

Sprinkle of dried breadcrumbs (optional)  and chopped fresh parsley garnish

Method

Preferably a day ahead

Roast the topping vegetables ready to rough mash with enough Olive Oil to make topping, taste and season to your preference.  Set aside.

Preheat oven 190℃ 

prepare 4 ovenproof bowls placed on an oven tray (easy to remove from oven later)  You could use 1 large bowl and increase cooking time if preferred

In a large frypan, melt the butter along with a splash of olive oil.

Add the sliced mushrooms, celery, garlic and herbs and fry until mushrooms start to brown, then add the spinach leaves. Toss through until most of the water is removed.

Add Worcestershire sauce, mushroom powder and brown lentils.

Taste and season with salt and peppers.  If desired, add tiny splash Dry Sherry.

Warm through.  Mixture should be moist but not dripping with water.

Spoon mixture into 4 bowls 

Dollop the vegetable mash over the mushroom lentil mixture.  Don't push too hard.

If desired, sprinkle over a little breadcrumbs for crunch

Bake for approx 20 - 30 minutes until tops are golden.

Garnish with reserved parsley

                                         Enjoy!   Colleen 

Baked Sweet Potato loaded with veggies

Sweet potato is so versatile and delicious and a perfect base for different flavour combinations.  Use Italian or Spanish seasonings one time then Moroccan the next. This recipe can be adapted in so many ways and is a fuss free hearty dinner!  Enjoy!  Colleen

Baked Sweet potato by Feed Your Inner Cook

Preparation      5 minutes
Cooking           Bake sweet potato approx 50 -60 minutes.  
                        Frying the topping approx 5 to 10 minutes depending on ingredients

Ingredients
I find 1 large sweet potato is enough for 2 people but I usually bake 3 halved and save the rest for mash etc later on.
splash of olive oil
Topping
1 onion chopped
2 cloves garlic
good handful Swiss Brown mushrooms sliced
2 rashers bacon - sliced.  Omit for vegetarian option
1 zucchini - quartered and sliced
lots of baby spinach leaves
1 small tin of baked beans either in BBQ sauce or your preference. Aim for low salt.
Dried and fresh herbs depending on other flavours
eg I tend to aim for Italian flavours so add fresh thyme and rosemary leaves and some dried oregano as well as chilli flakes etc
Season to taste.  Be aware of saltiness of other ingredients plus Fetta is salty
Crumbled fetta and fresh herbs for garnish

Method
Preheat oven to 180℃ .  
Peel and halve the sweet potatoes length ways.  Score the top if desired then Lightly rub with a little olive oil and place on flat baking tray.  When cooked they can be pierced easily with a knife. Bake approx 50 - 60 minutes.  Check at half time and rotate tray if needed.  When cooked leave in oven to keep warm with heat turned off, whilst finishing the topping.

About 5 minutes before sweet potatoes are finished, commence frying topping.
Saute onions in a little oil til soft then add the garlic  and mushrooms, bacon if using.
Toss the zucchini through and cook until begins to golden and soften.
Wilt in the baby spinach leaves and herbs, spices being used.
Pour in the baked beans and heat through.
Taste and add extra seasonings if needed.

Serve the baked halved sweet potato covering with generous dollops of the vegetables then garnish with a little crumbled fetta and some fresh herbs. 
                                           Enjoy!   Colleen

Healthy Chocolate Spread - Vegan

Fancy a guilt free Nutella like chocolate spread? Your prayers have been answered. I know, I know, not the most attractive food image but it's tricky. Anyhow it tastes delicious and is better for you!

Ingredients

2 cups raw hazelnuts
1 1/2 tablespoons pure vanilla extract
1/4 cup good quality cocoa powder
1/4 cup + 2 tablespoons maple syrup or unrefined sugar
1 Tablespoon additional sugar
1/4 teaspoon + 1/8 teaspoon salt
optional 2 teaspoon oil to make extra smooth
1/2 cup milk (almond milk for vegan version)

Method

Roast the hazelnuts for 6-8 minutes in the oven at 200 degrees Celsius.

Pop in a clean tea towel and rub to remove skins. Don't worry is some stubborn skins remain.
Blend the nuts in a food processor until they have turned to butter, then add all other ingredients and blend for quite a long time until it becomes smooth like Nutella.

And hey presto you have it.

Now try to stop eating it.

Thanks fellow blogger Chocolate covered Katie.

Mamma Marmalade

Mushroom and Herb Phyllo Scroll

It might not look pretty but it's so tasty and a great way to make a vegetarian meal look a little bit special.  You could vary the ingredients if you like and make the pastry casing and filling thinner if you prefer.  Excellent with a salad and some spicy tomato relish on the side. (you might have some filling left over which is delicious for brekkie with a fried or poached egg).    Yum!               Enjoy!  Colleen

Mushroom Scroll by Feed Your Inner Cook

Preparation   15 - 20 minutes   NB check if your pastry needs to thaw before use

Cooking         15 minutes for filling.      Baking  approx 20 - 25 minutes

Ingredients

splash Australian Extra Virgin Olive Oil

2 teaspoons butter

I used approx 3/4 kg Portobello mushrooms - sliced

1 small sweet potato - peeled and very finely cubed

2 cloves garlic - crushed

6 sprigs fresh thyme - leaves only

good shake dried oregano

good shake dried chilli

1 bag of baby spinach leaves

handful fresh parsley - chopped

garlic chives - finely sliced

small pinch salt  and freshly ground black pepper

Sesame seeds  etc for garnish

16 sheets Phyllo pastry.   You will need to layer 4 sheets of pastry for each roll, then repeat to make 4 rolls in total.

60 gram butter - melted.  To brush the phyllo layers and finished coil

Method

Preheat oven to 180℃ fan forced

Heat oil and butter in a large frypan (Cook mushrooms in batches until wilt if pan not large)

Begin cooking the sliced mushrooms and tiny cubes of sweet potato

Add the garlic, thyme, oregano and chilli

when sweet potato is cooked through, add spinach and remaining fresh herbs.

Taste and add salt and pepper to taste.

Remove from heat and allow to cool a little. 

Thaw and prepare pastry as per packet instructions.

Prepare a shallow ovenproof dish (approx 24cm wide) with melted butter or baking paper

Gently spread out the first phyllo sheet and lightly brush with a little melted butter

Place second sheet on top covering first sheet and brush with a little more butter

Continue process with third and fourth sheets. Now you have 1 prepared pastry ready to fill

Use approx 1/4 of the prepared filling, leave about 2cm border on one long edge, start spooning the filling along the long edge.  Roll up (firmly) so pastry encloses filling.

Place this first roll into the middle of prepared dish in a coil shape.

Repeat the process of buttering four phyllo sheets then fill and coil to join up with the previous coils until completed.

Brush the completed scroll with remaining melted butter and sprinkle over sesame seeds if desired.

Bake for approx 20 -25 mins until golden brown.

Allow to rest for a few minutes before cutting.

Delicious served with salad and spicy tomato relish.

                                              Enjoy!   Colleen

Healthy Salad Dressing

Looking for a delicious creamy salad dressing that is not loaded with sneaky calories? Try this one out, at only approximately 11 calories per tablespoon it's just the solution to jazzing up those leafy greens.

I popped some iceberg lettuce wedges on the grill for a few minutes and topped with this dressing for a yummy accompaniment to a nice steak.

Creamy Healthy Dressing

Ingredients

3/4 cup green spring onions finely chopped
1/3 cup fresh parsley, finely chopped
3-6 cloves of crushed garlic, depends how much you like
1 tablespoon dill, finely chopped (omit if not available)
1 tablespoon truffle zest (optional)
1/2 teaspoon cracked black pepper
1 teaspoon salt
1/4 teaspoon sugar
1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 cup non fat Greek Yoghurt
8 tablespoons light mayonnaise
1/2 cup low fat buttermilk

Method

Combine spring onions, parsley, garlic, an dill in a food processor and whiz until combined.
Add remaining ingredients except buttermilk.
Wiz and add enough buttermilk to obtain desired consistency.

Can serve immediately but flavours will develop if left for a few hours.

Dressing will keep for upto 7 days in the fridge.

Delicious!

Mamma Marmalade

Food for the senses . Doreen Reid Nakamarra painting. Queensland Art Gallery. Brisbane

For many Australians, the Easter long weekend tradition includes a road trip - either to visit family or as a 'getaway mini holiday'.  Often our country vistas are flat and parched, lit by harsh sunlight that creates colours unlike those of the northern hemisphere.  It is different and beautiful.  I love visiting GOMA and the Queensland Art Gallery in Brisbane.  Every visit unearths a new discovery or I see an old favourite in a new light.  One of my favourites is by Doreen Reid Nakamarra, Untitled (Marrapinti) 2008.  It has been positioned on the floor so as you walk around and gaze from different perspectives the landscape of the paiting undulates before your eyes.  It is mesmerising, magical, mystical and magnificient.  

Wherever you happen to be for Easter, take a moment and look around.  

Feed your senses and marvel at the beauty in this world.  

I think we all need a little of that in our lives.     Love,  Colleen.

                 

Choc chip banana muffin - light

Looking for a low calorie sweet treat with no artificial ingredients.  This little sweet muffin fits the bill. Banana gives it the sweetness naturally.  Pop any spares into the freezer to keep fresh and just warm through when needed.  Inspiration from blogger "Chocolate covered Katie"

Dry ingredients and wet ingredients

 

Ingredients

1 cup mashed banana (tip have a stash of overripe bananas stored in the freezer, leave in the skin)
2 tablespoons milk
2 teaspoon vanilla extract
2 teaspoon of white or apple cider vinegar
3 tablespoon of oil (I used olive oil)
1 cup of plain flour
1/2 teaspoon of salt and 1/8 teaspoon of salt
1/2 teaspoon of bi carb soda
1/2 teaspoon of baking powder
1/2 cup mini choc chips
1/3 cup sugar
1 extra tablespoon of sugar

Method

Preheat oven to 180 degrees Celsius
Pop muffin cases into muffin tin
Mix first 5 ingredients in a large bowl
In a separate bowl combine all the dry ingredients and stir well.
Pour the wet ingredients into the dry and stir until combined and batter is just evenly mixed.
Spoon into muffin paper cases.

Bake for 15 minutes or until a skewer inserted, comes out clean.
Allow to rest in the tin for 10 minutes.

Perfect with a cup of tea.

Mamma Marmalade

Carrot Salad

Sunshine on a plate - a simple salad that is fresh and works as a delicious side for so many dishes - Enjoy!   Colleen

Carrot salad by Feed Your Inner Cook

 Ingredients
few tablespoons of Greek Yoghurt - drain for a few hours to make your own Labne
http://feedyourinnercook.blogspot.com/2014/07/labna-make-your-own-low-fat-quick-no.html
or use some soft goat's cheese

500 gram carrots - peeled and grated or julienned for a change
1/4 cup orange juice (add the zest too)
1/2 cup dried cranberries - less if you prefer
1/2 cup fresh roughly chopped herb leaves - parsely, mint
1/2 cup lettuce roughly chopped
2 tablespoons fresh lemon juice (add the zest too)
3 tablespoons Australian Extra Virgin Olive Oil
Freshly cracked black pepper and optional sea salt flakes to taste
Optional  - some Dukkah to sprinkle over before serving
Variation:  add some crunchy julienned green apple slivers
Method
Soak the cranberries in the orange juice and set aside.
In a large bowl combine the grated carrots with the chopped herbs and lettuce.
Then fold through the plumped cranberries
Combine the lemon juice, olive oil, salt and pepper in a clean tight lidded jam jam and shake vigourously
Toss some of the dressing through the salad (you might not need all of it)
Place the prepared carrot salad into serving bowl.
Dot with strained labna dollops and sprinkle with a little Dukkah if desired.
                                                Enjoy!   Colleen

Steak stuffed Mushrooms

 This recipe is a great for lunch with a side salad and you could make it vegetarian by omitting the steak.  Great when having friends over for a meal, because it can be pre prepped and popped into the oven at the last moment.

Ingredients

200g Sirloin steak

4 large mushrooms

Salt & Pepper

Olive Oil spray

3/4 cup diced capsicum

3/4 cup diced red onion

1/4 cup sour cream (light)

2 Tablespoon mayonnaise (light)

150 g grated cheese

Method

Preheat oven to 200 degrees Celsius.

Slice the steak into this strips, season with salt and pepper

Heat a griddle pan to a high heat, spray with oil

Fry steak slices quickly for approx. 1to 1 1/2 minutes until nicely browned.

Take to a board and slice into pieces, set aside

Add a little more oil spray and then add diced onions and capsicums

Clean the mushrooms, remove the steam

Gently remove the gills with a spoon 

Spray the mushroom with olive oil, sprinkle with salt and pepper, place on an oven tray

Combine all ingredients in a bowl (apart from cheese)

Spoon mixture into each mushroom

Top with grated cheese 

Bake in the oven for 20 minutes, until the mushroom is tender and the cheese melted.

Tasty

Mamma Marmalade

Avocado, Cannellini and Basil Dip

The addition of cannellini beans and fresh Basil leaves makes a great alternative to regular avocado dip with the added bonus of being dairy free and gluten free (be sure to check beans are not tinned with any wheat etc) easy to take to picnics or gatherings and a delicious base for sandwiches. Combine it how you like!  Serve it with your favourite veggies - radishes, celery, carrots, tiny tomatoes or your favourite crackers.  Inspired by Giada De Laurentiis Italian dip recipe - a fresh, simple, summery spread.  Enjoy! Colleen

Avocado Cannellini dip by Feed Your Inner Cook

Preparation      10 minutes
No Cooking
Makes a very generous serve - plus keeps well in airtight container in fridge (4-5 days)

Ingredients
400 gram tin Cannellini beans. Rinsed well, Drained.  NB if gluten free check label
2 avocados - peeled, deseeded and flesh roughly diced
2 tablespoons fresh lemon juice (approx 1 lemon)  plus the zest of 1 lemon
1 teaspoon sea salt  
tiny pinch ground white pepper (adjust to your preference)
1/3 cup fresh basil - roughly chopped.  You might need more depending on basil "oomph"

Your choice of sliced vegetables, chips, breads to serve

Method
Using a food processor - pulse the ingredients together in short bursts until smooth. 
Taste and adjust to your taste - maybe a dash more lemon, basil or salt?
I find flavours improve if refrigerated for 20 minutes or so in an airtight container then serve cool but not fridge-cold.  
                                                Enjoy!     Colleen

Thinner choc chip cookies

On our quest to have our favourite foods a little thinner we have found these chocolate chip cookies from fellow blogger "Chocolate covered Katie". These 2 bite biscuits are around 60 calories depending on the size. Just enough to satisfy any sweet cravings without "blowing" the calorie budget.  Perfect with a cuppa for a midmorning break.

Ingredients


1 cup of plain flour (minus 1 tablespoon of flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup chocolate chips
2 1/2 cups of milk (light, almond, soy - your choice)
2 tablespoon Oil
1/4 teaspoon vanilla extract

Method

Preheat the oven to 180 degrees Celsius.

Combine the first 5 ingredients in a bowl, add the remaining ingredients and combine to form a dough. It may take a little stirring to incorporate all ingredients, but they do come together.

Roll into small balls and pop on a greased oven tray.  Slightly flatten with a fork. Leave room between each as they will swell a little when cooked.

Bake for 15 minutes, then leave on the tray for a further 10 minutes.

When cool store in a glass jar.

Mamma Marmalade

Zucchini, Dill and Haloumi Fritters – thank you Belinda Jeffery

Vegetable fritters with a tiny crumble of oozy cheese are always a great option for dinner on a hot summer night or easy lunch. Mint can easily be substituted for dill if you prefer. We love Belinda Jeffery's beautiful books - filled with recipes bursting with produce from her Northern New South Wales haven – inspiring, nutritious and utterly delicious.  If you are travelling through the NorthernTweed area be sure to pop into the township of Uki and lovely Handmade Uki shop at Uki Buttery is filled with handcrafts and artisan temptations.  Cheers!  Colleen.  
ps. sorry - so delicious - fritters were eaten before I had a chance to take a photo - next time!

Zucchini from our garden. Feed Your Inner Cook 

Preparation           10 - 15 minutes

Cooking                 10 minutes

Makes approx.       12 fritters – enough for 3 or 4 depending on salad accompaniment

Ingredients

Splash olive oil

500 gram zucchini – coarsely grated and remove excess moisture

2 eggs – lightly beaten

1 lemon – reserve wedges to serve but you need the zest for recipe

3 tablespoons finely chopped dill

1 clove garlic – crushed

1 teaspoon Sea Salt

 Lots of freshly ground black pepper

2 tablespoons freshly grated good parmesan

½ cup plain flour – sifted.  NB will be added bit at a time to avoid lumps

50 gram Haloumi (or feta or goat’s cheese) crumbled – this is added during cooking process

Yoghurt and Dill Sauce

1 cup thick Greek-style yoghurt

2 tablespoons finely chopped Dill - or mint if you are not a Dill fan

Sea salt to taste

Garnish

Lemon wedges

Extra dill sprigs

Black olives

Side salad or tomatoes

Method

First make the sauce – stir the herbs and salt into the yoghurt, cover and refrigerate.

In a large bowl – combine the beaten eggs, lemon zest, dill garlic, salt, pepper and parmesan.

Stir in the grated zucchini

Using a fork thoroughly stir through the flour.  Add in 3 or 4 batches to avoid lumps.

On medium - heat a splash of oil in a frypan

Spoon approx. 2 tablespoons of zucchini batter per fritter onto the frypan. They spread slightly.  NB.  Reserve some of the batter as you will be spooning a little over to cover the cheese later.

Cook approx. 2-3 minutes until pale golden on base.

While each fritter is cooking gently make a little hollow in the top and pop in a little of the crumbled cheese into each fritter.

Spoon a little of the reserved batter over each fritter to cover then turn them over and cook until this side is golden.

Remove and allow to drain on paper towel.

Serve with your choice of a salad along with black olives, ripe tomato wedges, herb garnish and lemon wedges.  Crusty bread would be fine too.

Enjoy!   Colleen

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