Welcome



These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Tuesday, 24 April 2018

Pasta with Pancetta and Fennel

Rather than ordering takeaway, a few handy ingredients transform into a delicious, homey relaxing dinner.  This is my take on a Three Blue Ducks recipe.  
Simple, no stress, maximum flavour, comfort food.
We thoroughly recommend visiting The Farm Cafe Byron Bay and visiting Handmade Uki in the beautiful Uki township nearby.             Enjoy!     Colleen

Pasta Pancetta Fennel by Feed Your Inner Cook
Preparation and cooking time  approx 20 minutes
Serves 4   depending on amount of pasta cooked

Ingredients
400 to 500 gram Pasta (depends on appetite)  have fun with the shapes.
I like to use Casarecce, Fusilli or Tagliatelle - just cook to packet time

2 tablespoons Pine Nuts (optional)
1  1/2  teaspoons Fennel Seeds  

splash Olive Oil  
1 red onion - finely sliced

100 gram to 200 gram pancetta - finely chopped   (I find 100 gram is enough)
OR  some Italian pork and fennel sausages - remove casing and roughly chop

1/2 to 1 teaspoon dried chilli flakes (to your taste)
1 cup Salt reduced chicken stock (or make it from Massel chicken style stock powder)
1 cup baby Peas (frozen is fine - allow to defrost a little)
80 - 100 ml cream
50 gram grated parmesan
Freshly ground black pepper - to taste
Some fresh dill - chopped  OR  parsley OR chives
PS  ingredients are quite salty so unlikely you need to add any more salt

Method 
Cook your pasta according to packet directions in a large saucepan.  I allow 15 minutes for water to boil and pasta to cook.  Most pastas take approx 10 minutes.

As soon as you start boiling the pasta water:
Heat a large deep pan and dry toast pine nuts.  Remove for later.
Then dry toast fennel seeds til fragrant.  Remove and crush seeds.
Now the water should be boiling so start cooking the pasta in your saucepan.

Using the frypan - 
heat a splash of oil and fry the onion, fennel, chilli and pancetta well. 
Add chicken stock and allow to reduce slightly
Stir through peas, cream and most of the parmesan. (reserve some for garnish)
Check pasta - should be almost cooked.  When ready - drain pasta.
Add the cooked pasta to the creamy pancetta sauce.  
Stir through the pine nuts, dill and cracked pepper to taste.
Serve with a scattering of reserved parmesan

Handmade Uki . full of handmade treasures. near Mt Warning. NSW 

     
The Farm at Byron Bay

The Farm at Byron Bay

Enjoy!    Colleen

Wednesday, 18 April 2018

Spice up your steak dinner

As much as we all enjoy a nice steak from the BBQ or grill, let's face it, it can be a little boring. Well take a tip from the Argentinians and stack a little punch of flavour on top.  This Chimichurri sauce is also packed with goodness from the fresh herbs and garlic.


Ingredients

1 cup washed and dried flat leaf parsley, firmly packed (no thick stems)
3-4 cloves of garlic
2 Tablespoons fresh oregano (2 teaspoons of dried oregano)
1/3 cup EVOO (Oil)
2 Tablespoons of Red Wine Vinegar
1/2 Teaspoon salt
Ground of black pepper
1/4 teaspoon dried chilli flakes.

Method

Place parsley, oregano and garlic in a food process, blitz until finely chopped.

Place in a small bowl. Add olive oil, vinegar, chilli flakes, salt and pepper, stir and taste and adjust seasoning.

Use at room temperature or refrigerate for future use (keeps for a day or two).

Perfect on beef , chicken or prawns

Unctuous!

Mamma Marmalade


Thursday, 12 April 2018

Ginger Ginger Biscuits


Homemade biccies always taste better. My biscuits with Ginger and more Ginger are simple, delicious and challenge you to stop at just one! A double rainbow of ginger! 
Whether you nibble, dunk or scoff - you will love serving your visitors these Retro gingery ginger biscuits!   Enjoy!   Colleen
Ginger Ginger Biscuits by Feed Your Inner Cook
Preparation   15 minutes
Baking           12 - 15 minutes
Makes            36 - 40 biscuits  (medium size)

Ingredients
90 gram butter 
1/3 cup brown sugar
1/3 cup golden syrup
2 - 3 tablespoons of ginger chunks - diced very small - winds up about 1 tablespoon
You can leave out if you are not a ginger addict - the ground ginger will still give a nice ginger flavour to the biscuit mixture.
 (I like Buderim Ginger "Naked Ginger") local Queensland product - not crystallised. 

1 1/3 cup plain flour (sifted with the following)
3/4 teaspoon Bicarbonate of soda
3/4 to 1 tablespoon ground ginger (to your taste - I use 1 tablespoon)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Method
Prepare 3 biscuit trays
Preheat oven to 170 Celsius (180 if not using fan)

In a small saucepan  (or in microwave jug)  - gently melt the butter, sugar and syrup.
Stir in the finely diced ginger and remove from heat.

In a large bowl, sift all the dry ingredients together.
Stir in the (slightly cooled)  melted butter mixture and combine well.

Gently roll teaspoon sized mixture into small walnut sized balls with a little room to spread.
I usually have 12  on a tray
Very lightly, flatten slightly with fork tines.
Bake approx 12 minutes until golden. If needed, pop in for another minute and check again. Remove from oven, loosen but leave on tray to cool.
Store in an airtight container.
                                Enjoy!  Colleen

Thursday, 5 April 2018

Tomato soup in 10 minutes

Confession time! I have never made Tomato soup, I envisaged that it would require loads of over ripe field grown tomatoes that would be troublesome to source.  So what a delight to stumble on Mary Berry's foolproof, "easy as" recipe.  This soup is very tasty and freezes well, so with Autumn supposedly in full swing, whip up a batch today. All you need,is virtually in your pantry or fridge right now.

Ingredients

6 Sundried Tomatoes in oil
2 crushed cloves of garlic
3 x 400g tin of crushed tomatoes
500 ml chicken stock or vegetable stock
1 Tablespoon of caster sugar
150 ml milk
150 ml cream
 Salt & Pepper to taste

Garnish - Basil Pesto

Method

Place a large deep saucepan on the stove, add 1 Tablespoon of Oil from the Sun dried tomato jar.
Add garlic and stir for a few minutes.
Add the sun dried tomatoes, tin tomatoes, stock and sugar stirring until it starts to boil. Reduce heat to simmer and place a lid on the saucepan.'
After 10 minutes, remove from the heat and using a stick blender, whiz to combine.
Stir in milk and cream and adjust seasoning.

Serve warm with a teaspoon of pesto.

Yum

Mamma Marmalade





Tuesday, 27 March 2018

Lentil and Vegetable stuffed roasted Sweet Potato Boats

At Easter, entertaining is easier with recipes you can prepare ahead of time.  This makes a filling vegetarian meal with some of our leftover spiced Lentil Salad  (a fabulous Belinda Jeffery's recipe already featured on our blog - so versatile and delish! )  http://feedyourinnercook.blogspot.com.au/2013/02/red-lentil-fragrant-spiced-salad-with.html

All I did was match it with another wonderful Belinda Jeffery's recipe for roasted Kumara (or Sweet Potato) boats.  Belinda Jeffery lives in Northern New South Wales and her Australian cookbooks are filled with delicious, nutritious, seasonal food ideas - fresh and fabulous - so inspirational - love them!   https://belindajeffery.com.au/

Best wishes for a Happy Easter with family, friends, good simple food and no stress!  No chocolate either!  Cheers!  Colleen


Preparation   2 hours (sweet potato cooks in oven for 1 - 1/2 hours) so not really hard work
Cooking        30 minutes
Feeds           4   or more depending on how many sweet potatoes you cook

Ingredients
some Red Lentil spiced salad (refer above link)
3 - 4 sweet potatoes  medium to large size- peeled.  Cook as many as you need.
1 eggplant    medium/large

added options  (amounts depend on how many sweet potatoes you need to fill
dried chilli flakes
red capsicum strips drained and chopped  (or fresh finely sliced)
green beans - diced
baby spinach leaves
Parsley, mint etc - chopped
salt and pepper to taste
may need extra curry powder or cumin - to your taste

topping options
pine nuts
pumpkin seeds (pepitas)
diced fetta cheese

Method
Preheat oven to 180 celsius.
Place peeled and lightly oiled sweet potatoes on a foil/baking paper lined oven tray (that has a slight lip).  Do the same with the eggplant ensuring you have pierced eggplant several times with a fork.
Pierce the sweet potatoes a couple of times with a strong skewer.
Eggplant will only need 50min to an hour.  Check and remove when soft.
Bake sweet potatoes for 1 - 1 1/2 hours until cooked.  Check with a skewer.
Remove from oven and allow to cool slightly.
Using a spoon scoop out much of the cooked sweet potato - leaving a casing to hold the stuffing - will look a bit like a boat
In a large bowl - combine the scooped out sweet potato, lentil salad mix, mushed eggplant, spinach leaves, capsicum etc with salt, pepper and optional herbs and spices.  Taste and adjust to your preference.
Spoon into the sweet potato casing boats generously.
Top with pine nuts or pepitas and optional Fetta.
Bake in 180 celsius oven until warm and golden on top.
Serve with green salad etc.

Optional to do ahead ready to assemble later on
lentil salad
roasting the sweet potatoes and eggplant
scooping out and refilling the sweet potato boats.

Enjoy ! Colleen





Wednesday, 21 March 2018

Flourless Lime Cake

Looking for a cake that is both Gluten Free and Dairy Free, then here it is. The texture is light and fluffy more like a souffle consistency.  Ideal with fresh cream and your choice of berry coulis.

Ingredients

4 eggs, separated into 4 yolks and 4 whites, at room temperature
2 Tablespoons of Lime zest
1/2 cup of sugar, measure 1/4 cup and another 1/4 cup
1 1/2 cups finely ground almond flour/meal
1 teaspoon baking powder
1/4 teaspoon ground cardamon
1 teaspoon of white or cider vinegar
Pinch of salt

Method

Preheat oven to 175 degrees Celsius.

Grease and place baking paper in the bottom of a 9 inch springform tin.

Beat egg yolks, 1/4 cup sugar and lime zest in a large bowl with a wooden spoon until smooth.

In a separate bowl whisk almond meal, baking powder and cardamon.
Add the almond mixture to the egg mixture and combine.

In an electric mixer beat the egg whites until stiff when bubbles appear add the salt and vinegar, this will help maintain better structure.

Gradually add the sugar a small amount at a time, whilst continuing to beat the whites until soft peaks form.

Fold the beaten egg whites into the almond mixture with a large metal spoon try to incorporate whilst still keeping the mixture light.

Once well combined pour batter into prepared tin.

Bake for 35 minutes or until a skewer comes out clean.

Run a knife around the cake and remove from the tin.

Mamma Marmalade











Wednesday, 14 March 2018

Chilli con carne with lots of Veggies - a great standby

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