Cheese and Zucchini Scones

What could be more perfect than a lazy Saturday lunch in the garden.  These cheese scones are fast to prepare and go well with a hunt through the fridge to make up a ploughman's platter.  Ideal for school or work lunches, they freeze well.

Ingredients


1 small zucchini
2 cups Self Raising Flour
1 teaspoon caster sugar
1 cup coarsely grated mature or vintage cheddar
1/4 cup finely chopped chives
1 cup buttermilk (extra to brush)

Method

Preheat oven to 200 degrees Celsius.
Butter and lightly flour a square cake or slice tin.

Coarsely grate the zucchini and squeeze all liquid out.
In a bowl, combine zucchini, flour, sugar, cheese, chives and 1/2 teaspoon salt.
Gradually add the buttermilk and mix with a knife and then your hands until a soft dough forms, you may need to add extra flour if too wet.

Turn out onto a lightly floured surface and pat into a 2 cm thick disk.

Use a scone cutter dipped in flour to cut out scones, place in tin.
Continue cutting and knead remaining dough until all scones are placed in the tin, approx. 14.

Brush with buttermilk.

Cook until golden approximately 18-20 minutes.

Serve with Ham, pickled onions, good cheese and chutney,


Mamma Marmalade

Toad in the Hole

Comfort food at it's finest.  Combination of fluffy Yorkshire pudding and quality sausages with onion gravy.  This one pot wonder can be tweaked to suit your taste buds.

Ingredients

4 free range/organic eggs
1 sliced red onion
garlic clove, crushed
1/2 cup Self Raising Flour
1/2 cup Milk
4 of your best thick sausages
2 spring onions, chopped
Olive Oil
Salt

Method


Preheat oven to 200 degrees Celsius
In an oven proof dish place garlic, olive oil, onion an sausages.
Cook in the oven for approximately 10 minutes (or you can use already cooked sausages).

In a separate bowl, crack eggs and whisk, pour in a little milk and add a little flour at a time, whisking between each addition. Repeat until all mixture is combined.
Add a pinch of salt and chopped spring onions.

Remove casserole dish from oven and pour over egg mixture. Return to oven and cook for a further 15- 20 minutes.

Serve with onion gravy.

Mamma Marmalade

Gooey Cheesy Vegetable Pasta - veggie odds and ends - fried all crispy oozy

Sometimes dinnertime needs to be relaxed, comforting and sneaky.  This is a great way to combine a big variety of veggies with some pasta and a little cheese – an easy way to use the last bits of the cauliflower or zucchini – so versatile. You can add bacon or shredded BBQ chicken if you wish, but the veggies are equally delicious on their own.  Enjoy!  Colleen

 

Preparation     10 minutes

Cooking           15 minutes

Ingredients

I have not included amounts as it depends on how many you are feeding –  leftovers are great reheated the next day too.

I usually chop/slice

Onion

Garlic

Zucchini

Cauliflower

Broccoli

Red capsicum

Spinach leaves

Green beans

Mushrooms  -   mix and match depending on what I left left in fridge

Option:  sliced pitted black olives

Sliced sun dried tomatoes

Finely sliced salami or pancetta or bacon or shredded BBQ chicken

Adding

Olive oil

Herbs – usually thyme or oregano - fresh or dried is fine 

then mint and parsley for garnish

Pinch of dried red chilli flakes and some ground black pepper

Boil some pasta - until al-dente   - I like to use spiral Fusilli  or  Penne ridged tubes

And some grated cheddar cheese (not an excessive amount)

And grated parmesan for garnish

Method

Boil the pasta until just al-dente.  Drain really well.

While the pasta is boiling, heat a little olive oil in a large pan and start frying the onion then add the garlic.

Add the sliced vegetables in order of hardness.  Usually cauliflower first etc etc then the softer ones such as zucchini.

Cook the meat through if using.

If using, stir in the sliced olives and sundried tomatoes.

Veggies should start to get golden and a bit crispy.

When pasta al-dente and well drained, toss through the almost cooked veggies and allow the pasta to brown a little too in the residual oil.

Finally stir the grated cheddar cheese and let it become oozy and golden and melt into the veggies and pasta.

Season to taste

Finish off with shredded mint and/or parsley and a final sprinkle of parmesan.

Eat!   Enjoy!  Colleen

Nut Case

Looking for a sweet treat that won't break the calorie budget? This toffee, macadamia Phyllo tart is the answer. You can vary the sweetness to your taste and by spraying the Phyllo pastry with olive oil you cut down on calories.

Ingredients

2 Tablespoons melted butter

2 Organic/Free Range Eggs

8 Teaspoon brown sugar

4 Tablespoons honey

1/2 Teaspoon vanilla

Chopped macadamia nuts or pecans (as many as you need to place in the base of the tart)

Olive Oil spray

Method

Preheat oven to 200 degrees Celsius

Combine all ingredients apart from nuts in a medium bowl.

Mix well.

Lay one sheet of Phyllo on a clean surface, lightly spray with olive oil spray, repeat with 3 more layers of Phyllo spraying in between each one and layering on top of the previous sheet.

Cut stack in half lengthways and then cut into 4 cross ways. Depends how big the muffin tin is.

Place each stack into greased muffin tin.

Place chopped nuts in the base of each and then pour in sufficient caramel mixture to cover nuts and come 3/4 way to the top of the Phyllo nest.

Bake in the oven for approx. 15 minutes, until Phyllo is golden and nut mixture bubbling.

Remove and cool.

Serve with ice cream or cream.

Mamma Marmalade

Note: You can use premade tart shells.

Tray bake Harissa Bolognese

I was sceptical at first of the claim by Yotam Ottolenghi that your could make Bolognese without browning off the meat in a fry pan but not only was I enlightened but the result was spectacular. Now we have another delicious offering for those large family/friend gatherings other than boring old Lasagne.

Ingredients

700g beef mince (not diet needs some fat)
450g pork mince
1/3 cup tomato paste
1/4 cup harissa paste
2 Tablespoons Worcestershire sauce
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1/3 cup olive oil
60g finely grated parmesan
60g finely grated Pecorino Romano
1 carrot peeled, sliced
1 small onion, chopped
2 large roma tomatoes, roughly chopped
4 garlic cloves, peeled and chopped
3 cups chicken stock
100ml double cream
225g dried manicotti or cannelloni tubes, roughly chopped in half crosswise.
1/4 cup chopped parsley

Method

Preheat oven to 245 degrees Celsius (pretty hot).
Place the beef mince, pork mince, tomato paste, harissa, Worcestershire sauce, cumin and ground coriander in a large roasting pan with 1/4 cup of the oil and 2/3rds of the parmesan and pecorino cheese, freshly ground pepper and 1 3/4 teaspoon salt flakes.

Combine carrot, onion, tomato and garlic in a food processor and whiz to finely chopped. Add this to the beef mixture and stir to combine.
Place in a preheated oven for 25 minutes or until browned on the top and sizzling.

Reduce oven temperature to 190 degrees Celsius.

Use a wooden spoon to break the meat apart thoroughly, stirring into the liquid that has been produced.
Pour in chicken stock and cram on top of the meat mixture.
Stir in the dried pasta into the sauce until thoroughly coated, you need all the pasta wet so it doesn't burn.  Push as much under the surface as you can (you won't be able to submerge it all).

Bake in the oven, stirring halfway through the cooking time of 25 minutes or until pasta is tender.

Remove pasta bake from the oven, stir in the parsley and sprinkle remaining cheese on top. Drizzle with a tablespoon of oil.

Bake for a further 8 minutes or until the top is crisp and brown.

Set aside for 10 minutes and then serve.

Yum Yum

Mamma Marmalade

Simple Slow Cooked Beef Tomato Ragù

Perhaps a Stew that takes 4 hours to cook may not seem simple but most of the cooking is done in the oven and the result is meltingly tender meat matched perfectly with the intense richness of an aromatic mushroomy tomato sauce.

Like most slow cooked meals, it tastes even better reheated the next day.  For a change when serving the leftovers - Instead of accompanying with pasta, try thick slices of toasted sourdough.  Either way it will taste delicious, fill the house with tempting aromas and satisfy winter cravings.

Preparation     15 minutes

Cooking            30 minutes on stovetop then 3 ½ to 4 hours cooking in the oven.

Serves               6 – 8                 Served with pasta.

Ingredients

1.2  kilogram Beef Chuck Steak. Remove some of the thick fat then cut meat into 3 cm cubes.

 

HINT: After the large pieces of fat are trimmed off you should have about 800 – 900 gram meat.  Some fat will remain marbling the meat but I feel better removing the chunky fat.  (Don’t tell Nana).

Plain flour – for dusting – seasoned with a little salt and pepper. A few tablespoons at least.

1 – 2 tablespoons Australian Olive Oil

2 brown onions – chopped

2 cloves garlic – chopped

2 stalks celery – sliced

2 carrots – peeled and diced

Fresh thyme – 4 stalks

Rosemary – 1 stalk

800 gram tin Crushed Tomatoes

1 ½ cup Beef Stock – Salt reduced

½ - 1 cup water

a little less than ¼ cup Balsamic Vinegar – to your taste. You may like to use the full ¼ cup.

Splash Worcestershire Sauce

Maybe:  may need a handful of red lentils in last half hour if stew has not thickened.

250 gram mushrooms – sliced

½ bunch of Kale – trimmed from tough stalks then roughly chopped

Pepper and Salt – to taste

Parsley – finely chopped for garnish

Pasta to accompany (chunky type like rigatoni or penne)

Method

Preheat oven to 160°C

Place the seasoned flour into a large plastic bag.

Add the beef in batches.  Gently shake to dust with the flour.  Shake off the excess and set aside.

Use a heavy ovenproof casserole lidded pot.

Place the casserole pot on the stovetop.  Heat the pot then add the oil.

In batches, quickly brown the meat. Remove then reserve in a bowl until completed.

HINT: if you brown too much meat at once, it turns into a gloopy soggy mass. It is better to cook this amount of meat in 3 or 4 batches so you have more control over the browning.

Reduce heat, add a dash more oil and brown the onions then add garlic, celery and carrots.

Stir until softened slightly.

Mix in the stock, tomatoes and ½ cup of the water along with the thyme and rosemary stalks.

HINT: Be sure to loosen and stir in any caramelised bits off the base of pan when you start to add the stock.

HINT – count the number of stalks to make it easy to remove at end of cooking.

Mix through the Vinegar and Worcestershire sauce.  Simmer for 5 minutes stirring well.

Return the beef (and meat juices) to the pot. Mix well through.

Taste and add a little extra Balsamic it you like.

Bring to gentle boil. Stir well then remove from stovetop heat.  Cover with lid.

Place pot into warmed oven. 

Cook for 3 hours.

Then check the stew. If it is too dry add some more water.  If too sloppy, add a handful of red lentils.  

HINT:  a tight fitting lid keeps the moisture in but a looser lid will allow gradual steam loss resulting in a drier stew at this stage.

Add the sliced mushrooms and return to oven for 30 minutes.

Check again to ensure sauce is thick and lush.  Taste and adjust Pepper and Salt to your taste.

Add the chopped kale and return to oven for 10 minutes.  The meat should be meltingly tender and falling apart.

Before serving, remove the thyme and rosemary stalks.  Stir through the chopped parsley, reserving some for garnish.

Serve with cooked pasta – use a hearty style like rigatoni or penne.

You can mix the pasta through or serve the pasta topped with a generous spoonful of ragù.

Sprinkle with freshly grated parmesan and the remaining parsley.

                                         Enjoy!    Colleen

Lemon tart with finger lime caviar

Bush tucker is very trendy currently but the combination of finger lime and a classic lemon tart makes for an updated and slightly more fancy classic.

The recipe comes from a fundraising effort in Australia to help drought stricken farmers.  "Farmer Recipes and Stories from the Land" raises funds that go to the CWA - Country Women's Association who assist farmers struggling with drought.

This recipe was contributed by Cheryl Rennie

Ingredients

3 organic eggs

1/2 cup caster sugar

150 ml pouring cream

1/2 cup freshly squeezed lemon juice

3 finger limes (optional)

1 frozen pack of sweet shortcrust pastry (I love Careme) defrosted or you can make your own or use a quality premade pastry shell.

Method

Blind bake pastry in tin of your choice.

Turn oven down to 160 degrees Celsius

In a bowl, whisk the eggs, caster sugar, cream and lemon juice.

Pour into pastry case (preferable if still warm)

Bake the tart for 20 -25 minutes or until the filling is just set in the centre.

Allow to cool in the tin.

When ready to serve top with squeezed finger limes.

Delicious

Mamma Marmalade

Note:

Finger limes can be stored whole in a container in the freezer to use all year round.  Just let them come to room temperature before squeezing out their gorgeous tangy citrus caviar.

Nigella's Panettone Pudding for Christmas or Christmas in July

Hidden at the back of my pantry is a Panettonne, saved especially for Christmas in July.  Every year I use this ingredient as the centrepiece for a delicious dessert.  This is one of my favourite recipes from Nigella   Easy to prepare ahead and a small slice is a festive indulgence.  Hope you and yours enjoy it too!

Nigella Panettone Christmas Pudding by Feed Your Inner Cook

Preparation  allow      45 – 50 minutes   plus   10 minutes just before serving

Serves                        14 approx

Ingredients
        

800 grams approx. panettone cut into 1 inch thick slices, using a serrated knife

6 tablespoons tuaca liqueur

2 large eggs

75 grams caster sugar

500 grams mascarpone cheese

250 ml thickened cream

125 ml marsala

75 grams marrons glacés (crumbled pieces) from a Deli  or some dried fruit chopped

125 grams chopped good chocolate chips or chocolate

100 grams shelled pistachios (chopped)

2 tablespoons pomegranate seeds

METHOD

Use about a third of the panettone to line the bottom of a 22 cm springform cake tin. Tear off pieces to fit snugly.

Drizzle over 2 tablespoons of the Tuaca so panettone lining is dampened.

Using an electric mixer whisk the eggs and sugar until very frothy

Slowly whisk the mascarpone and cream into the egg sugar mix.  Then gradually whisk in the Marsala until mixture is thick and spreadable.

Remove a cupful to another container, cover and put in the fridge; this is for the top layer, added just before you serve the cake.

Fold into the large mascarpone mixture, the marrons glacés, followed by ¾ of the chocolate chips and ¾ of the chopped pistachios.  The remainder is reserved for the topping.

Use half of this creamy filling to top the panettone layer lining the cake tin.

Use another third of the panettone slices to cover the cream layer. Dampen with another 2 tablespoons of liqueur.

Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.

Cover tightly with kitchen wrap, pressing down on the top a little to compress slightly, and put in the fridge overnight or for up to 2 days.

When ready to serve,

Remove cake from fridge, unmould and sit it on a flat plate or stand. Spread with reserved topping mascarpone mixture. Leave cake on plate as it will be too damp to move.

Scatter the top and sides with remaining chocolate and chopped pistachios and finally the red pomegranate seeds.

Enjoy!   Colleen

Chilli con carne with lots of Veggies

How good is it when you have had a busy day knowing a flavoursome standby is in the freezer? This mild Chilli is packed full of flavour and veggies.  Whether you cook and eat straight away, refrigerate and reheat the next day to allow the flavours to develop or freeze for a crazy day standby - it is delish.
I like to freeze portions in freezer bags as flat as possible so they defrost quickly.  
Just add a few extra fresh veggies and herbs to liven it up for an easy dinner.  Be sure to thank yourself for having stashed it in the freezer ready to go!  Enjoy!  Colleen

Chilli con carne & Veggies by Feed Your Inner Cook

Preparation:  30 minutes  (can do some during the cooking time)
Cooking:        1 hour
Serves:  4 - 6  (great for leftovers.  Freezes well - add fresh herbs during reheat)

Ingredients
500 gram minced beef
3 rashers bacon - sliced (optional)
1 large eggplant - diced
1 red capsicum - diced
2 onions - diced
2 cloves garlic - crushed
Olive Oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
2 tablespoons Tomato Paste
1 tablespoon Soy Sauce (odd addition but adds salt and umami)
1/2 bunch kale - shredded - add more if you like
3 stalks celery - sliced
3 shallots (spring onions) - sliced
3 cobs of fresh corn - kernels   -  or use frozen
2 x 400 gram tins crushed tomatoes plus 1/2 tin water rinsing the tins out
2 tins of red kidney beans - rinsed and drained  (or you could use 1 tin)
handful baby spinach leaves
1 cup frozen peas (add closer to end)
handful herbs - chopped   -  parsley and/or coriander. (add at the end)
Option: tiny squeeze lemon or lime juice just before serving

and may want to add -  to your taste:
Optional:
1 teaspoon Ancho chilli powder  (add with the other spices)
1/2 teaspoon Ancho chilli hot sauce
dried chilli flakes
Salt / celery salt
Pepper

Method
Heat a little oil in a wide deep sided pan.  Soften the onions, eggplant, capsicum and bacon.
Add the mince and brown well - add the garlic, spices, Paste and sauces. Stir well.
Allow to simmer 5 - 10 minutes then add kale, celery, shallots and corn.
Pour in the tomatoes and tin water.  Simmer for 20 - 30 minutes stirring when needed.
If too thick, add a little more water and stir again.
Add the drained beans.
About 5 minutes before end - add the spinach and peas.  Heat through.
Taste.  Decide what flavours to add - a little more chilli flakes?  salt?  
Finally stir through the freshly chopped herbs.  Taste again, adjust if necessary.
Optional: tiny squeeze of lemon or lime juice just before serving.

           Enjoy!  Colleen

Healthy snack - Zucchini tots

Healthy snacks to have whilst watching football is a challenge, but I found this substitute for potato tots from Gina Homolka - Skinnytaste an absolute winner.  Even number 2 son who has been eating potatoes in any form since babyhood couldn't stop at one.  You could even add a little finely shredded chilli for a hint of heat.

Ingredients

1 cup packed grated zucchini (grate, then place in a sieve and squeeze as much liquid out as possible)
1 egg
1/4 cup grated onion
1/4 cup grated tasty cheese
1/3 cup dry breadcrumbs
Salt and Pepper
Oil spray

Method

Preheat oven to 200 degrees Celsius
Spray an oven tray lightly with oil
Combine all ingredients in a bowl and mix to combine.
Take 1 tablespoon of mixture and form an oval shape in your hand.
Place on greased oven tray and place in the oven for 15 - 18 minutes.
Turn half way through.
Remove when golden.
5 tots are approx. 108 calories.

Serve with salsa or sweet chilli sauce.

Mamma Marmalade

Chicken and Pesto Calzone

This pizza dough is a handy 'go to' and can be filled with an assortment of meats, vegetables and cheese.  Only limited to your imagination and what's in the fridge.  Best of all each one is under 500 calories.

Ingredients

Pizza Dough

1 cup plain flour 

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup Greek yoghurt (drained of any liquid)

Method

In a bowl, add flour, baking powder and salt. Whisk

Add the yoghurt and mix with a fork until well combined, it will be crumbly in texture.

Sprinkle some flour on a clean surface. Place the dough on the flour and knead a few times until it comes together. It will be tacky but not sticky, about 20 turns.

Divide the dough into 4 balls.

Dust rolling pin and surface with flour and roll each ball out to a thin 10 inch circle shape.

Preheat oven to 200 degrees Celsius

Ingredients

Filling

Sliced poached chicken breast

1 teaspoon dried oregano

Pesto - jar

1 cup mozzarella, grated

Baby spinach leaves

1 teaspoon Italian seasoning

1 egg beaten

Method

Working with dough circle, spread 1 teaspoon down the centre.

Sprinkle 1/4 cup mozzarella cheese down the centre over the pesto.

Top cheese with overlapping spinach leaves and top this with sliced chicken.

Fold the sides of the dough over the filling, firmly overlapping each other.

Place seam side down on a greased oven tray.

Repeat with the remaining dough.

Brush the top with beaten egg and sprinkle on Italian seasoning.

Cook in the hot oven 30 minutes or until golden.

Mamma Marmalade

Winter Pudding time, Ginger self saucing

Let's make the most of our short winter season in semi tropical Brisbane this ginger delicious pudding is very quick to make and is comfort food at it's best.

Ingredients

1 1/4 cup self raising flour, sifted

3/4 cup caster sugar

1 teaspoon ground ginger

125g melted butter

3/4 cup milk

2 free range/organic eggs

1 teaspoon vanilla extract

1/4 cup finely chopped glace ginger

2 tablespoons ginger syrup, (I used good ginger cordial)

1/2 cup brown sugar

1 cup boiling water

Method

Preheat oven to 180 degrees Celsius

Combine in a large mixing bowl, the flour, sugar, ground ginger, eggs, milk, melted butter, vanilla and glace ginger.

Whisk until smooth.

Pour mixture into 3 x 2 cup ovenproof bowls or divide amongst smaller bowls, place on an oven tray.

In a small bow combine, ginger syrup, brown sugar and boiling water.

Gently spoon this syrup mixture over each pudding.

Cook for 30-35 minutes or until a skewer comes out clean.

Top with best quality ice cream and enjoy.

Mamma Marmalade

Prawns with Pasta and Broccoli

Seafood is a great way to bring the calorie count down on dinner.  This super, super fast prawn dish is tasty and satisfying.

Prawn and Risoni

Ingredients

1 cup Risoni or small macaroni
1 large cup of broccoli florets
3 cloves crushed garlic
Salt and Pepper

1 Tablespoon butter
1 Teaspoon Olive Oil
2 cloves crushed garlic
500g green shelled prawns
Salt and Pepper
1 teaspoon chilli flakes (alter to suit taste)
Juice from 1 lemon
1 Tablespoon chopped parsley

Grated parmesan for serving

Method

Bring a large pot of salted water to the boil, add pasta and broccoli. With a slotted spoon remove broccoli when just tender. Continue to cook until Pasta is al dente.

Retain 1/2 cup of pasta water.
Drain the pasta and broccoli.
In the empty pot, heat oil and add garlic.
Fry until golden, approx. 30 seconds.
Return the pasta and broccoli to the pot, add sufficient retained pasta water to combine.

In a fry pan, melt butter and oil.
Add garlic and fry for 30 seconds.
Add prawns salt and pepper.
Flip each prawn until they have turned pink and are just cooked through.
Remove from heat.
Sprinkle on chilli flakes, lemon juice and parsley.

On a serving platter turn out pasta and broccoli, then top with the prawn mixture.

Serve immediately.

Crusty bread goes well.

Mamma Marmalade

Surprise ingredient Chocolate Pie

Wait until your friends and family devour this chocolate pie before you reveal the surprise ingredient.  Another recipe in our FYIC thinner range.

Canned white cannellini beans!!! You will never believe it, till you try it.

Ingredients

2 cans of drained cannellini beans

1 cup quick oats or 3/4 cup of almond meal

1/4 cup of apple sauce or pumpkin or yoghurt

3 tablespoons of oil or 1/4 cup of nut butter

2 teaspoon vanilla extract

1/2 teaspoon bi carb soda

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup homemade Nutella or chocolate spread of choice or our version  Feed Your Inner Cook Vegan Chocolate Healthy Spread

1 1/3 cup of caste sugar

1/4 cup chocolate chips

Method

Preheat oven to 180 degrees Celsius

Grease a 9 or 10 inch springform tin

Drain and rinse the beans very well. 

Combine all ingredients apart from chocolate spread and choc chips in the bowl of a food processor.

Whiz until completely smooth

Pour half the mixture into the springform tin 

Swirl over the chocolate spread (heat gently if not thin enough) all over the batter including the edges

Pour over remaining batter, 

Sprinkle choc chips on top

Bake for 35 minutes.

Let cool in the tin for at least 10 minutes.

Thanks again to amazing blogger "Chocolate covered Katie"

Mamma Marmalade

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