Creme Catalan

 This Sunday is planned to be our monthly family lunch (unless Covid interferes).  This one will have a Spanish theme. Choosing various Tapas, then Paella and Chicken stew, dessert is Creme Catalan.  So after some You Tube viewing I have chosen this recipe.  For a trial, it went well, even bought myself a new "flame thrower" aka brulee torch.

The lunch was a resounding success, the menu even tempted a son and daughter in law to pop in from Melbourne.

 

Ingredients

8 egg yolks (free range or organic)

3/4 cup caster sugar

4 cups milk

1/4 cornflour + 1 Tablespoon

2 cinnamon quills

8 pieces of lemon peel

Extra caster sugar for bruleeing

Method

Combine cornflour with a little of the milk to make a smooth slurry.

Place remainder of milk, cinnamon and lemon peel in a medium saucepan.  Heat over medium heat for 10 minutes, do not let it boil. 

With a whisk, beat egg yolks and sugar until lighter in colour, fluffy and you can't see sugar grains.

Take the milk off the heat and stir in cornflour slurry, stir until all combined.

Drain milk over a sieve to remove lemon peel and cinnamon quills.

Let cool for 5 minutes before returning to saucepan and then add egg mixture.  

You must stay stirring this mixture until it turns to custard.  Once done, you will be able to run your finger through the custard on the back of a wooden spoon and it will stay separated.

Pour into small ramekins. Cool

Cover with plastic wrap and refrigerate overnight.

When ready to serve sprinkle sugar on top of custard and using a small kitchen blow torch, brulee the top.

Serve and enjoy.

Mamma Marmalade

Pickled chillies

 With gardening sometimes there is scarcity and sometimes there is glut.  Well I certainly have a surplus of these bell or bishop's hat chillies.  They do freeze well but I did want to preserve some as well.  Trying not to have too much sugar, so chilli jam is out so I gave pickling a try.  It is very simple but very satisfying seeing the bottles all lined up.  The most tricky part is slicing the chillies so your fingers don't burn. They say rubbing a little oil on first, but I am not sure I trust myself with a sharp knife and slippery fingers.

Ingredients

1 tablespoon salt

1 teaspoon sugar

1 cup water

3/4 cup white vinegar

Garlic clove

Chopped chillies of choice

Note: I did 3 x times the above

Method

Remove green stalk from chilli, chop into rounds or slices or both.

These are very mild so there is no need to reduce the heat by removing the seeds and membrane.

Place in a clean jar.

Combine the first 5 ingredients in a saucepan and bring to the boil,  Let boil for a couple of minutes,

Pour into a jug with a spout to make filling the jars easier.

Pour liquid over chillies.

Screw on lid and pickles should be at their best in a week or 2.

Happy preserving.

Mamma Marmalade

Ginger Cake from "A Generous Helping" Queensland Flood Fundraiser cookbook

Our hearts break for those affected by the cruel floods being experienced in Queensland and New South Wales.  After 2011  ABC Radio Queensland published a collection of shared community recipes as a fundraiser called "A Generous Helping".  Our little blog is about sharing and  "A Generous Helping" cookbook embodies that ethos so powerfully.  Baking a cake won't wipe the mud from people's homes but sharing a slice with a cuppa might raise someone's spirits and bring a moment of respite from the devastation all around.  Various community groups are mobilising #BakedRelief campaigns and that can be a way we can assist the affected homeowners and volunteer cleaners.  Wherever you are, our thoughts and love go out to you.  💔  Colleen 

This simple delicious recipe from the cookbook is by #AlisonAlexander.  

It works well cooked in one pan or in 4 small pans and keeps for a few days in an airtight container.

 

Preparation     10 minutes

Baking             35 – 45 minutes. 

 Makes            1  x  30x20cm cake      OR   4   x    7x13cm cakes

Ingredients

½ cup or 125 gram butter – melted  (do this first)

2 ¾ cups (390 gram) Self-Raising Flour

1 teaspoon Bicarb of Soda

4 teaspoons ground Ginger

3 - 6 slices glace ginger – finely sliced  (Optional – for a deeper ginger flavour)

3/4 cup pitted dates - chopped

½ cup Dark Brown Sugar  (Dark Brown has a stronger flavour than regular Brown Sugar)

¾ cup  (260 gram) Golden Syrup

1 egg – lightly whisked prior to adding

1 cup warm water

 

Method

Melt butter first

Preheat oven to 155 - 160 ˚C (fan forced) and prepare medium depth rectangular tray approx. 24 x 30 cm and line with baking paper.   OR  4 x  7x13cm small tins

Place all ingredients in Food Processor. Pulse until combined but do not over-process or the flour will become tough.

Pour batter into prepared tin.  If using the mini tins pop them onto an oven tray for easy retrieval later.  

Bake approx. 35 – 45 minutes.  Check at 35 minutes. May need to turn tray.  Mini tins took 30-35 minutes.

Cake will be cooked when a wooden skewer inserted into the middle comes out clean.

Remove from oven and allow to cool for 10 minutes in the tray before cooling completely on a cake rack.

 Cake keeps for a few days  in airtight container.  Wrap small cakes individually and store in airtight container in fridge if necessary for a few days.

Optional

Top with icing when cake is cool  or   lightly dust with icing sugar or maple sugar and a dash of nutmeg.

                               Sharing with love..... Colleen

Tuna and Cream Cheese Toast - it does work

 Perhaps not an obvious flavour combination but it is an easy way to add variety to the trusty tinned tuna lunch.  I had a bit of cream cheese left over from making a dessert and didn't want to waste it. Fresh herbs and a squeeze of lemon really brighten the flavours. Create your own  combo for a rainy day lunch.  Enjoy!  Colleen

Preparation     5 minutes

Cooking           5 minutes

Serves             2

Ingredients   - this is just a guide

2 slices of grainy bread - your choice

few tablespoons of cream cheese    - softened

small tin tuna approx 200 gram - drained

selection of

sliced shallot

baby spinach leaves - sliced

herbs - Dill or mint or parsley or basil etc chopped

Salt and pepper, chilli flakes to taste - optional

some lemon zest and a squeeze of lemon juice

grated cheese for topping

sliced tomatoes 

herbs for garnish

maybe some toasted flaked almonds or pine nuts

Method

Preheat grill 

Toast bread slices (I usually pop in toaster whilst I mix the topping)

In a bowl, add the softened cream cheese then gently fold through the veggies and herbs

then the tuna chunks - I like to keep it with a bit of texture.

Season with a little salt, pepper or chilli flakes and a squeeze of lemon juice

Loosely spread the tuna mix over the toast

Sprinkle with some grated cheddar cheese and pop under the grill under hot and golden.

Serve with optional nuts, herb garnish and some sliced tomato.

Enjoy!   Colleen

Lemon and Green Apple Tart

Friend's birthdays are a wonderful excuse to make and share something that is a bit special.  This tart cleverly combines the zingy tartness of grated green apple and sharp lemon.  It does include sugar but I find it cuts into 8 slices and is a rare indulgence. The original recipe is by   Sally Wise , an Australian cookbook author based in Tasmania.   Not too difficult to make, I have made a rectangular tart as well as regular round tin, and transports well if you keep it in

the tart tin.  Enjoy!  Colleen

  

 

Preparation        30 minutes

Baking                30 - 40 minutes

Cooling               15 minutes or more

Serves                8 

Ingredients   

1 1/2 sweet shortcrust Pastry Sheets thawed -  OR  Careme shortcrust Pastry (definitely worth using here)

1 large granny smith green apple - peeled, cored and grated

2 extra large eggs - at room temperature

1 cup sugar - no lumps

2 tablespoons butter melted - allow to cool a bit before using

2 tablespoons lemon juice   - allow approx 1 lemon as you use the zest too

zest of 1 lemon

tiny pixie pinch of ground cardamom     (optional)

1/2 teaspoon ground cinnamon 

Icing sugar for dusting afterwards   

Method

Preheat oven to 190 ℃ fanforced  (my oven 180 fanforced)

Grease thoroughly  a rectangular tart tin with removable base  OR  18-20 cm pie dish 

Line the tin with the pastry, trimming to fit and lightly press to make a smooth base. 

Refrigerate the pastry in tin until ready to use.

Whisk the eggs, sugar, lemon juice, zest. ground cardamom and cooled melted butter in a bowl until smooth.  I used stand-mixer.

Retrieve the pastry tin from fridge. 

You might want to place the tin on a flat scone tray to help placing in and out of oven.

Carefully pour the lemon filling into pastry case.

Sprinkle the grated apple over the filling evenly.  It will sink in by itself.

Sprinkle with the ground cinnamon

Bake for 10 minutes THEN reduce oven temperature to 150 ℃ and continue baking for approx 20 - 30 minutes until filling is set.  Check at 20 minutes. Depends on tin, I sometimes need 30min.

Remove from oven and leave to cool in tin for at least 15 minutes. Best to leave 30 minutes.

Carefully remove from tin (if using removable base)  dust with a smidge of sifted icing sugar and serve.  I find 8 slices is fine.  Can be served warm or cool.

                                     Enjoy!  Colleen

Yorkshire puddings

 This recipe is from my good friend Sue.  It was passed on by her mother Josephine, and that is how recipes shared are kept forever.  I had tried to make Yorkshire pudds before but with varying levels of success. These come out large, puffy and golden each time.  Sue has made a slight modification by using coconut oil, which has a dual effect, firstly it has a higher smoke point so the oil can be really hot before the batter is poured in and secondly it makes washing up a breeze for which my dear hubby is forever grateful.  In our family it is a necessity to make Yorkshire puddings with our roast beef dinners, because rare roast beef, gravy and hot English mustard is a must have filling for your pudd.

Ingredients

1 cup plain flour

1/4 Teaspoon salt

3 organic/free range large eggs

1/2 cup milk (or part milk and part water)

Coconut oil

Method

Preheat oven to very hot 200 degrees Celsius

Combine all ingredients above (apart from Coconut oil) in a medium size bowl, using a whisk, mix to combine, try not to over beat. Let stand for at least 1/2 hour.

In a large muffin tin (texan muffin tin size) pour coconut oil into the base of each muffin hole.  Approx 1-2 Tablespoons, it does not need to be too precise.

Pop in the oven and make sure oil gets really hot.

Bring out and pour batter into each muffin tin hole, just below the top.

Pop back in the oven, cook until puffed and golden, about 20 minutes.

Remove from tin and serve straight away.

Thanks Joe for the recipe the family love them.

Mamma Marmalade

Eggplant with curried yoghurt and caramelised onions

 My wonderful friend Margy told me I must try this sublime recipe from Yotam Ottolenghi's cookbook "Simple"  - delicious, flavoursome and very easy - the combination of lime juice, yoghurt and curry powder is so clever -  even better topped with caramelised onions and crunchy flaked almonds. Thank you Margy for the recommendation - I love friends suggesting their tested recipes - and Wilbur thought it was delicous too!  Enjoy!  Colleen

Preparation       20 minutes 

Cooking             40 minutes in oven.  Stove top approx 15 minutes

Serves                2 - 4   see note below

I used 1 eggplant for 2 people, see note below,    but made the full amount of curry yoghurt and caramelised onions -  leftovers were so delicious you could refrigerate and serve over something else later in the week

Ingredients

1 - 3 large eggplants   (I used  1 - wide heavy, 10 inch eggplant -  enough for 2 people)
olive oil

Salt and Pepper

1/2 cup flaked almonds 

1 cup greek yoghurt

2 teaspoons curry powder NB  use 1 teaspoon  THEN 1 more teaspoon

1/4 teaspoon ground turmeric

1 lime - zest and juice

1 very large onion - I used red but brown would be good too  - finely sliced, half moons.

Option - I clove of slow roasted garlic  - I had some I had made previously

1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

Salt and pepper - optional

Garnish  - pomegranate seeds,   coriander or parsley leaves or sliced shallots

To serve Options - lettuce leaves,  oven roasted tomato, spoonful cooked brown rice and a slow roasted tomato on the side.

Method

Preheat oven to 180 - 200 ℃  I found 180 was fine

and prepare 2 large oven trays with baking paper ready to bake the eggplant rounds.

Peel strips off the eggplant skin lengthways about 1cm apart (roughly)

Use a large bowl and add the cut up ,approx 1 inch round, slices of the eggplant

drizzle with some olive oil and a little salt and pepper.  Use your hands to ensure the slices are coated with some oil.

Spread the circles onto the lined trays and bake approx 35 - 40 minutes.

When cooked, eggplant will be soft inside.  Remove from oven and set aside ready to assemble.

While the eggplant is baking:

yoghurt dressing

In a small bowl or measuring cup mix  1 Teaspoon of curry powder with the lime juice and check no lumps

Add the zest and yoghurt, a little salt and pepper (optional) and combine well. refrigerate until needed.  Bring out of fridge about 10 minutes before using.

Flaked almonds

Dry roast the almonds in a dry frying pan until begin to become a little golden.  Remove from pan and set aside.

Caramelised onions:

Use the same pan.  Warm a little oil then add the sliced onions over medium high heat.  Saute and stir regularly, reducing heat if needed,  until become golden and caramelised.  Approx 10 minutes or so.

Then add the optional garlic clove, 1 Teaspoon curry powder , ground cumin and coriander and the flaked almonds . Fry  approx 2 - 5 minutes until everything is golden and fragrant.  

Remove from heat.

Assemble

Serving option : I used lettuce leaves on the base with a spoonful of cooked brown rice 

then

whilst eggplant still warm - 

Place the cooked eggplant discs on plate in overlapping layers (I think 3 is enough per person - 4 if really hungry)

Spoon some of the curry yoghurt over the eggplant.  (I used a bit much in the photo!)

Then top with some of the caramelised onions and almonds.

Garnish with optional pomegranate seeds and herb leaves

Any remaining yoghurt or caramelised onions could be refrigerated and  used with other roast veggies etc later in the week.    Thanks Yotam and thank you Margy!      Enjoy!  Colleen

Coffee and Honey Cake - from your pantry, simple and delish

This recipe makes use of simple ingredients from your pantry and fridge, nothing complicated or fussy.  Also it incorporates custard powder which seems to linger at the back of the pantry. It is an easy to transport, no nuts or seeds, no icing flavoursome cake. Cooking in a ring pan speeds up the cooking time and makes it easy to cut and serve.  I used a local bush honey and would recommend avoiding any very strong honeys such as leatherwood etc as the flavour would overpower the coffee.  The coffee is not too strong and the honey/coffee combination is almost a deep caramel flavour, great warm or cooled.  Enjoy!  Colleen

Preparation   15 minutes

Cooking         35 - 40 minutes

Ingredients

3 teaspoons instant dry coffee granules 

1 tablespoon hot water

125 gram butter - small cubed and room temperature, not melted

1/2 cup brown sugar - loosely packed

1 teaspoon vanilla extract

1/3 cup milk

1/4 cup honey      (not a strong flavour honey)

2 eggs - lightly beaten

1 cup Self Raising Flour

1/4 cup Custard Powder

dusting of icing sugar to serve - optional

Method

Preheat oven to 170℃ fan forced

Prepare and grease well a 20 -22cm ring pan

Dissolve coffee granules in hot water in a cup - no lumps

Cream the butter and sugar in bowl of mixmaster until pale and creamy

Add the vanilla, coffee water and milk

Add honey and beat well

Incorporate the eggs and beat until combined

Sift in the SR Flour and custard powder and mix to combine.  Do not overwork the flour.

Pour batter into prepared ring pan and bake 35 - 40 minutes.  Check after 30 minutes and turn pan if necessary.

Cake is cooked when inserted skewer comes out clean.

Allow to cook in pan on cake rack for 5 minutes.

Then remove from pan by inverting onto cake rack and back up again.

Cake can be eaten slightly warm or when cooled down.

Optional Dust with icing sugar

Enjoy!   Colleen

Happy Christmas to all

Wishing you and yours a Truly Happy Christmas, good health and serenity in 2022.

This year taught us the importance of family and friendship, sharing, caring for others and valuing joyous moments, love and laughter.

Love from Colleen and Mamma Marmalade at Feed Your Inner Cook

         

Roast Cauliflower with Tahini and Almonds

This cauliflower recipe was featured on SBS TV "The Cook Up" and it is easy, tasty and would be perfect as a share plate or on its own. We had it as a midweek vegetarian dinner at home. 

I use a Hulled Tahini paste because I think the flavour is a little milder.   Enjoy!  Colleen

Preparation     10 minutes

Cooking           30 minutes

Serves               2 as a main or 4 as a side dish

Ingredients

1 Cauliflower - cut into florets

2 teaspoons smoked Paprika  OR ground cumin

Salt and Pepper to your taste

Olive oil

sauce

1 tablespoon Tahini.  I used Hulled.   TIP stir the paste in the jar well before using

juice of 1 lemon

1 - 2 cloves of garlic - crushed  - to your taste

water

salt to your taste

1/4  teaspoon Honey - Optional  - I find Tahini can be strong - this mellows it - your preference 

handful roasted almonds roughly chopped  OR  toasted flaked almonds

2 tablespoons sultanas

chopped parsley  , some finely shredded green shallots , chopped mint - your choice

ps I popped a few leftover mini cherry tomatoes on plate too.  Optional 

Method

Preheat oven to 200 ℃ and prepare flat oven baking tray.

In a large bowl, combine the paprika, salt, pepper and a little olive oil (not too much - coating not soaking) .  Toss the cauliflower florets in and scatter over the oven tray.

Roast approx 20 - 30 minutes until crisp and golden.

Sauce:

Combine tahini, lemon juice and just a splash of water bit at a time - stir well until it is consistency of pouring cream.  Add some salt and garlic.  Taste and adjust if needed with a drop of honey .

Place hot cauliflower florets on a serving platter.  Drizzle with a little tahini sauce (serve remainder in a small bowl to add to each plate) 

Scatter with the almonds, sultanas and herbs.

Enjoy!   Colleen

Gingerbread

 It's that time of year that we look for Christmas baking traditions to share with the ones we love.  The added benefit is that family and friends get to enjoy home baked sweet treats.   I have to confess that I have never made Gingerbread before, but now I have 3 grandchildren I thought the time had come.  So with my granddaughters and my great nieces we whipped up 2 batches.  It kept the older girls entertained for hours decorating the shapes.  This dough is very forgiving which is ideal when having children involved.

Ingredients

100g salted butter

3 Tablespoons golden syrup

100g brown sugar

1/2 Teaspoon bicarb of soda

1 Tablespoon ground ginger

1 Teaspoon ground cinnamon

225g plain flour

Method

Heat butter, syrup and sugar in a small saucepan, stirring occasionally until melted. Set aside to cool slightly.

In a large bowl combine, bicarb, ginger, cinnamon and flour, mix to combine.

Pour in the buttery syrup mixture into the flour, stir to combine, then use your hands to bring the dough together.  The dough will be soft but will firm up in the fridge.

Using 2 sheets of baking paper place the dough on one sheet cover with the other and using a rolling pin roll out to a thickness of 1/2 cm.  

Transfer to a baking sheet and place in the fridge for 1 hour.

Preheat oven to 170 degrees Celsius

Line another baking sheet with baking paper.

Remove dough from fridge, using cookie cutters, cut out shapes and place on new baking sheet.

Dough off cuts can be pressed together and rerolled and cut with shapes.

Bake for 10 -12 minutes depending on thickness and size.

Cool and then decorate.

Mamma Marmalade

Mango, Lime and Yoghurt Fool

How sublime are mangoes?  Juicy, yellow golden flesh - a special summertime treat.  Nigel Slater's simple dessert adds a zing of lime and yoghurt to mangoes creating a creamy treat  easily topped with chunks of fresh mango  - summery and just a little bit indulgent.  

Enjoy! Colleen

Prepartion         10 minutes 

Cooking             NONE

Chilling              at least 2 hours

Serves               4 - 6 depending on glass size.  

Ingredients

2 ripe large mangoes 

PLUS 1 mango - ripe, peeled and flesh cut into cubes for garnish chunks

1 lime  - juice and zest

150 ml Greek yoghurt     (I might try a thick coconut yoghurt next time?)

150 ml thickened cream 

mint leaves for garnish - optional  

OR some toasted coconut flakes - optional

Method

I used a stick blender to mash that  also had a whisk attachment.  

OR   you could use a blender, food processor  then  also whisk cream separately.

Put the Greek yoghurt into a large bowl.

Peel the 2 mangoes and using a stick blender jug or food processor -  mash the mango flesh with the lime zest and juice. Pour into the bowl with the Greek yoghurt.

Whisk the cream until it thickens but NOT to stiff peaks. 

Stir the cream into the mango yoghurt until well combined and smooth.

Spoon the mango mixture into wine glasses, water glasses etc.

Top with cubed mango and chill for at least 2 hours

Garnish with mint leaves or toasted coconut flakes if desired.

Enjoy!   Colleen

Sweet Potato, Pumpkin and Sage Tart

This savoury tart, inspired by a Donna Hay recipe, is simple to make, delicious and can be made ahead of time. This is one of the recipes where I use my pre-roasted sweet potato, potato and pumpkin saved in the freezer.

Serve with lots of steamed greens or a simple salad. It might not look very pretty in the photos but tastes great! Comfort food loaded with veg - yum!  Enjoy! Colleen

 

Preparation    15 minutes (if veg already cooked)  30-40 mins if raw

Cooking          35 - 40 minutes depending on your oven

Serves             4 - 6

Ingredients

NB vegetables need to be cool-ish NOT hot - so egg etc can be added ok

PS  I roast a stash of pumpkins, sweet potatoes and potatoes then pop in freezer for recipes like this. Defrost and mash.

OR

you could grate the above veg and fry in frypan with a splash of oil until cooked through, then roughly mash.

1 cup cooked pumpkin - mashed

1 potato - baked or cooked - diced

500 gram sweet potato - peeled, baked and mashed

1 sheet Shortcrust pastry - you can omit if you prefer or if avoiding pastry

1/4 cup Greek yoghurt

1 clove garlic - crushed

2 handfuls of chopped baby spinach leaves OR 1 handful chopped kale leaves OR combo

1 tablespoon honey

2 eggs - beaten

2 tablespoons of chopped fresh sage leaves PLUS extra sage leaves for topping  

1 stalk rosemary  - leaves chopped

1 teaspoon ground cumin

1 teaspoon Moroccan spice mix   (a little more if you prefer -depends on brand)

1/4 teaspoon ground nutmeg

shake of dried chilli flakes - your preference

cracked black pepper

tiny pinch salt  - to your preference

flaked almonds for topping - optional

Method

Preheat oven 190-200 ℃

oil a 22 cm pie dish - my enamel one is 5 cm deep.

Place pastry in base and ease into sides. Trim.  Extra can be dotted over top later if you like.

Pop pie dish in fridge whilst you prepare the filling.  

If making ahead of time, only add the filling just prior to baking.

In a large bowl, combine the (not hot) mashed pumpkin, potato and sweet potato with the Greek yoghurt, garlic, spinach, kale and honey.

Stir through the beaten eggs and remaining herbs and spices.

Pour into the prepared pastry filling.

Garnish with reserved sage leaves - TIP - put a splash of olive oil on your hands, roll the sage leaves in oil and they won't burn as quickly

Also garnish with some flaked almonds - use the oil hint again

If desired - garnish with any torn bits of remaining pastry - patted with a little oil

Bake approx 35 mins until centre of filling is cooked and top golden. 

Depends on width/depth of pie dish.

Allow to sit for 5 minutes before cutting.

Serve with steamed green veggies or salad.  Any leftovers are delish next day too.

Enjoy!   Colleen

Healthy muffins

Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly).  Sweet treats are a very now again option.  Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions.  Why not give these easy muffins a try. They freeze very well.  And my taste tester has no complaints.  I have to make sure the remaining muffins are out of sight to avoid a confrontation :)

  

Ingredients

2 cups of muesli or granola

1 cup plain flour

2 scant teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 cup natural sultanas or dried cranberries

2 free range eggs

1/4 cup (55g) rapadura or brown sugar

150ml light olive oil

300ml buttermilk

1 teaspoon vanilla extract

Sunflower seeds, coconut flakes, pepitas for topping

Method

Preheat oven to 200 degrees celsius

Line a 12 hole large muffin tin with paper cases.

Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.

In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.  

Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.

Let the mixture sit for a minute to have the granola swell a little.

Scoop/spoon mixture evenly between the paper cases.

Sprinkle with chosen topping.

Bake the muffins for 18-20 minutes or until a skewer comes out clean.

Let cool in the tin and then remove to a wire rack.

Enjoy

Mamma Gigi (Marmalade)

Sticky chicken and watermelon salad

This is a Jamie Oliver recipe that is a great standby.  It has been awhile since I looked through my Jamie 15 minutes cook book, but was inspired again by the simplicity of his recipes but the absolute flavour hit he gets by adding fresh herbs and spices.  I encourage you to make the dressing as it is a flavour bomb and can be used on any salad to give it a zing.  I swapped out the rice noodles for beans sprouts to lower the carb content, but you can replace if you wish.

Watermelon salad

Sticky kicking chicken thighs

Ingredients

Lettuce (whatever leaves you have on hand or baby gem)

4 or so radishes, sliced

1/2 bunch of fresh coriander and mint, finely sliced

Handful of fresh bean sprouts

4 slices of watermelon cut into chunks

1/2 dozen cubes of feta

8 chicken thigh fillets

1 Tablespoon Chinese 5 spice powder

Olive Oil

1 Tablespoon Sweet Chilli sauce

2 Tablespoons of Sesame seeds

Salt & Pepper

Dressing

2 Tablespoon low salt soy sauce

1 Tablespoon fish sauce

1 fresh red chilli

1/2 thumb size of ginger

2 Spring Onions

1 clove garlic, crushed

2 limes

Coriander stalks

1 Tablespoon sesame Oil

Method

Combine all salad ingredients decoratively on a platter

For the dressing place the coriander stalks, soy sauce, fish sauce, chilli, peeled ginger, chopped spring onions a splash of water, 1 Tablespoon sesame oil, lime juice and crushed garlic into a blender or container and use a stick blender. Blitz to combine

Dress salad with a little of the dressing and keep the rest in a screw top jar in the fridge.

On a large sheet of greaseproof paper sprinkle the 5 spice powder and salt pepper, place the chicken and toss each thigh to be covered in spice.  You can pound to make thinner but I didn't.

Heat the oil and fry chicken thighs till golden and cooked through.  Sprinkle with sesame seeds. Garnish with a few leaves of coriander.

Bring everything to the table and enjoy.

Mamma Marmalade

Ottolenghi's Charred Tomatoes with yoghurt

 I came across this recipe when listening to one of my favourite podcasts "The Dinner Sisters".  The 2 sisters and sometimes special guest, do similar to what Colleen and I do. That is; by devouring new cookbooks and any recipes we can lay our hands on we trial the recipes that appeal to us and trial them on our families. If they pass the critics we put them on our blog to share with you.  Yotam has a way with veg that makes them sing.  This simple but delicious dish can be served as a side or a starter with some good bread.

Ingredients

1 x small punnet of cherry/grape tomatoes, or if you can find some truss cherry tomatoes use those

3 Tablespoon EVOO

1/4 Teaspoon Cumin seeds

3 garlic cloves, thinly sliced

1/2 Teaspoon brown sugar

3 sprigs of Thyme

6 Oregano sprigs, (3 sprigs to be left whole and 3 sprigs taken off the stem for serving)

1 Lemon, made into 1 teaspoon zest and 3 strips of peeled skin

Salt flakes and Pepper

1 2/3 cup of thick "Greek Style" Yoghurt

1 Teaspoon chilli flakes

Method

Heat the oven to 180 degrees Celsius

In an oven dish just large enough to fit the tomatoes.  Combine, tomatoes, olive oil, thyme, oregano sprigs, lemon strips, cumin seeds, sugar, garlic, 1/2 teaspoon salt and freshly ground pepper.

Toss to combine.

Place in the preheated oven and bake for about 15 minutes or until the tomatoes are soft.

Turn on the grill and grill until the tomato skins are blistered and start to blacken.

Combine cold yoghurt with grated lemon zest and 1/4 teaspoon salt flakes.

On a serving platter spoon out the yoghurt mixture and with the back of a large serving spoon spread it to create a well.  Place all tomatoes and juices into the centre and top with oregano leaves and chilli flakes. 

Delish

Mamma Marmalade

Limoncello Amaretti Biscuits

Quick, easy, delicious, gluten-free and dairy free. This is a great recipe to have on standby and if you hide the biscuits from Wilbur in an airtight container they will have 5 days or maybe more.  Silvia Colloca made these recently on Adam Liaw's TV show and suggested an option I am keen to try soon - swap the almond meal for hazelnut;  use frangelico instead of limoncello; and switch out lemon zest to orange instead.  Sounds yummy and Wilbur volunteers to taste-test.  I make these biscuits a bit smaller than suggested which yields about 30-32.   I have also included a 'halved' ingredient list if you only want to make about a dozen or so, although it is just as easy to make a full batch - they seem to disappear very quickly!  Enjoy!  Colleen

  

Preparation   15 - 20 minutes 

Makes            30 - 32 two bite biscuits   OR   Halved option makes 14 - 16

Cooking        10 - 12 minutes

Ingredients  for full recipe 

300 gram almond meal - rub out any lumps

250 gram caster sugar

2 egg whites - lightly beaten

2 tablespoons Limoncello

Finely grated zest of 1 lemon

extra sifted icing sugar for rolling/dusting

OR  OPTION  - HALVED INGREDIENT LIST

150 gram almond meal - rub out any lumps
125 gram caster sugar
1 egg white - lightly beaten
1 tablespoon Limoncello
Finely grated zest of 1 small lemon
extra sifted icing sugar for rolling/dusting

METHOD

Preheat oven to 175 - 180 ℃ and prepare 2 flat non-sided trays with baking paper

Sift a little icing sugar into a shallow bowl (about saucer width) and set aside.

Use a large mixing bowl to combine the nut meal and caster sugar.

Add in the lightly beaten egg whites, limoncello and lemon zest.  Use your hands to quickly combine - will feel like wet clumpy sand.

Pinch off small amounts and roll into walnut sized ball shapes.  I pop them all on one tray.

Then lightly roll each ball into the sifted icing sugar and place on 2 trays leaving space between each biscuit.  Leave as balls.

Bake approx 10 - 12 minutes until tops slightly 'crack' and base is firm.

Remove and place on a wire rack to cool.

Store in airtight container.

Enjoy!  Colleen

Moroccan Lamb

 Whilst the full heat of summer is fast approaching there is still the chance to use the slow cooker to make a delicious casserole.  Wednesday's are my Gigi baby sitting days and popping everything into a slow cooker means that once my little cherub is collected in the afternoon Baba and I will have a tasty dinner.

I was on the hunt for something a little different to the standard beef and red wine.  I came across this one, using diced lamb.  My slow cooker has a setting to sear the meat which is invaluable, saves another pan to wash and it also means those brown bits of flavour don't get lost. 

Ingredients

1kg diced lamb

Olive Oil

2 onions, halved and sliced

3 -5 cloves (depending on size) of garlic, crushed

1/2 inch piece of fresh ginger, grated or finely sliced

1 Tablespoon ground cumin

! Tablespoon ground coriander

1 Teaspoon ground cinnamon

Pinch of saffron or turmeric for colour

1 Tablespoon tomato paste

1/2 large or 1 small skin of preserved lemon (I did not have any on hand)

600ml beef stock

Optional

80g pitted Kalamata olives

1 lemon, zested and a squeeze of juice

1 Tablespoon honey

chopped mint, coriander or parsley to garnish

Method

Preheat slow cooker on the "sear" setting. 

Place some olive oil in the slow cooker and brown the lamb in batches. 

You can do this in a frypan on the stove if your slow cooker doesn't have this option.

Remove with a slotted spoon and set by.

Add a little more oil and fry off onions. Cook for 8-10 minutes until softened. Stirring now and again.

Add garlic and ginger, cook for a further 2 minutes.

Add spices, preserved lemon (if using) and tomato paste.

Tip in lamb and juices and stock.

Season with salt and pepper.

Set slow cooker for 4 hours on high or 6 hours on low.

Once the meat is tender if you want to take to the next level add the honey, lemon and olives and continue to cook for about 20 minutes.

Serve garnished with chopped herbs and a side of Couscous

Mamma Marmalade