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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!

Wednesday, 21 June 2017

Sweet potato and Pumpkin Curry and Ginger Soup

I feel very zen when there are a few bowls of soup in the freezer ready to defrost for an easy immediately satisfying meal anytime family or friends pop in.  My sweet potato soup is packed with lots of great flavours and nourishing goodness - and smells amazing.  Change the amounts of chilli and curry powder to suit yourself.  I like mine to have depth of flavour and spice without eye-watering burning chilli heat.  Plus it is dairy free and vegetarian.


   TIPS & HINTS  It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers.  knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost.  Just remember to defrost in a container as some freezer bags leak when thawing. 

Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making.  Roast as described below and save in freezer-safe bags in your freezer.  Always great to have on standby and easy to prepare when using the oven on other cooking days.
                                 Enjoy!   Colleen
Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook
pumpkins for Sale in Stanthorpe Qld.  Feed Your Inner Cook
Ingredients

This is a very flexible recipe – add a bit more of what you like. 
I prefer to make a big batch so I can freeze portions for later. Also, if it is a little too thick when finishing cooking, just add a dash of boiling water from the kettle and stir in until smooth. Easy!

2 large sweet potatoes – peeled and cut into chunks
½ large kent pumpkin – peeled and cut into chunks
2 red onions – peeled and quartered
4 garlic cloves – leave in the skin

1 ½ tablespoons ground turmeric
2 teaspoons freshly ground black pepper
2 tablespoons madras curry powder  OR   1 -2 tablespoons your favourite curry powder
½ - 1 tablespoon Oil.  - something suitable for roasting

Big knob of ginger (about two thumbs size).  Clean the skin but keep the peel on.  Cut into slices
2 teaspoon ground cumin
2 teaspoon ground coriander
1 -2 teaspoon ground ginger (depending on your preference)
1 -2 teaspoon dried chilli flakes (depending on your preference)

Now : taste the roasted pumpkin, if needs more curry oomph:
If you want, add another teaspoon or more of curry powder/turmeric /pepper

1 litre salt-reduced stock.  Vegetable or Chicken,  your preference.
1 – 1½  handfuls dried red lentils (more if too runny- in 20mins lentils thicken the soup)
400 ml tin coconut milk and water from rinsing tin

Boiling water from a kettle
Extra salt and pepper to taste
Chopped coriander or parsley - good handful

Toasted pumpkin seeds (pepitas) to serve

Method

Preheat oven to 200 C  and prepare 2 or 3 roasting trays
Tumble the chopped vegetables, ground turmeric, pepper, curry powder and oil into a large bowl and toss to coat veggies with the spices and oil.
Place veggies on roasting tray and bake approx. 30 – 40 min turning regularly.

Use a very large deep stockpot and place the roasted veggies (squeeze the garlic from the skins) along with the ginger and extra spices in  pan and heat.

Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.
Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.

Stir in the coconut milk and water.
Add the chopped coriander or parsley
if too runny - add more lentils -   in 20mins of simmering lentils thicken the soup

Taste and add extra salt, pepper, chilli etc to your taste.

Remove from heat and blitz either in a blender or with a stick blender.  Might need to do in batches.  If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.
Taste after blending and add extra seasoning if needed.

Serve with a sprinkle of toasted pepitas or toast cubes if desired.
Freeze remainder in portions as described above.    TIPS & HINTS
Scrape out the pot and lick the spoon - it is so good!
                                       Enjoy!    Colleen







Wednesday, 14 June 2017

Roasted Cauliflower Salad

This salad is packed full of flavour and texture. Easy to make and a nice accompaniment to a well cooked steak or roast chicken.

Ingredients

1/2 head of fresh cauliflower, washed
handful of washed baby spinach or rocket
2 Tablespoons of currants soaked in a small amount of white wine or wine vinegar.
Lemon zest
Half a red onion thickly sliced
Toasted pine nuts
Olive Oil


Method

Preheat oven to 180 degrees Celsius
Break or cut the cauliflower into similar size florets.
Place some Olive Oil and cauliflower in an oven roasting dish, season with salt and pepper and toss to combine.
Cook for 15 minutes then add the sliced red onion on the top of the cauliflower.
Roast for a further 10 minutes or until golden.
Combine the remaining ingredients and place on a serving platter.,

Ready to share and enjoy.

Mamma Marmalade

Wednesday, 7 June 2017

Rainbow Apple Sweet Sour Slaw by Hayden's Adventures

I was trying to think of a delicious vegetable dish to serve with the Pulled Pork slowly cooking for a special family dinner. Hayden from  Hayden's Adventures  knocked on the door and suggested this delicious fresh vibrant slaw as the perfect accompaniment!   We had so much fun in the kitchen cooking together and I learnt lots of tips which resulted in aromatic juicy pulled pork served with lots of vegetables in a fresh well balanced salad! Enjoy!  and thank you Hayden! @haydensadventures 

 


Ingredients

volume will depend on you - this amount gives a generous side salad for about 8 people
Mix and match with the veggies you love to eat.  Just try and balance the colours - we eat with our eyes as well as our mouths!

1/4 red cabbage - shredded
4 baby beetroots - peeled and finely sliced   
TIPS & HINTS wear a pair of single use food gloves to avoid purple stains on your hands
2 -3 carrots - peeled and shredded
1/2 red capsicum  finely sliced
1/2 green capsicum finely sliced
1/2 bulb fennel - finely sliced
small handful parsley - finely cut
plus
speck - about 1 inch wide - cut into fine batons.  Fry off. Retain the fat for the pulled pork then drain the cooked speck pieces on kitchen paper before garnishing the salad (Optional)
1- 2 sweet potatoes peeled, cut into bite size cubes and oven roasted with cumin/turmeric/coriander ground spices and drizzle of olive oil
plus
1 -2 green apples - skin on - cored and finely julienned

Dressing
again - amounts depend on volume of salad.
Add a little at a time. Taste and add again.  You want a sweet/sour/crunch - think fresh!

Apple Vinegar  I used Lirah  Apple Vinegar - an amazing Australian product from Stanthorpe or try their Caramelised Apple Vinegar!  maybe 40 - 60 ml?

a splash of maple syrup (the real stuff) - very strong, not too much
and
Juice from 1/2 - 1 fresh lime

Method
Roast the sweet potato in the oven - nice to have it just warm to add back into the salad.
Fry off the speck and drain (reserve the fat for pulled pork) - keep speck to garnish salad.

Use a really deep wide bowl because you will be mooshing the dressing into the veggies.
Combine and toss all the fresh shredded and sliced veggies - it should look bright and colourful
cover with plastic wrap and set aside.

About half an hour or so before serving add the sliced apple and the vinegar/maple syrup.
Really moosh it into the veggies to coat and let the vinegar work on the veggie fibres.
Taste.  Adjust if necessary.

Just before serving
Plate up the salad and dot through the sweet potato cubes.
Squeeze the lime juice through the salad.  Taste and adjust if needed.
Sprinkle over the crunchy speck pieces.

Enjoy!   Colleen
with a great BIG thank you to Hayden from  Hayden's Adventures 

All items were purchased personally.
Lirah Vinegar is a fantastic product from the Stanthorpe Granite Belt region.
If you are up that way be sure to pop into Pyramids Road Winery and be tempted by the wonderful handmade wines from Warren and Sue Smith! 




Wednesday, 31 May 2017

Buttery Apples

This is such an easy recipe to make.
Buttery Apples
Especially good for those nights when 
big brown eyes look forlornly at you, 
hopeful of scoffing a yummy dessert. 
(Still hot but Wilbur and his fork are 
hovering again!)

Stephanie Alexander’s original recipe 
called for more butter and sugar than I 
have listed, but if you want to add more …

It’s not necessary to only use the freshest, 
crispest apples. If you find a couple of sad 
apples (but I am not suggesting fossilised 
school bag relics) be sure to include them 
in the mixture as this is a good way to avoid 
waste and gain happy calories. 

I have also packed a container of the Buttery 
Apples in ‘weekend away’ food supplies and 
it is perfect with a slurp of custard, or eaten as 
part of a holiday breakfast indulgence.

Ingredients
6 – 7 medium sized eating apples. Peeled, cored and chopped into medium chunks.
      Pieces will shrink in size during cooking
               I use mainly Granny Smith and a couple of sad reds
100 gram butter.     (Could reduce to 80 gram if watching butter intake).
3 - 3 ½  tablespoons brown sugar – level, not heaped. Use  3 ½ if only using less sweet Granny Smiths
2  teaspoons Pure Vanilla Paste. Or substitute 2 Teaspoons Pure Vanilla Extract.     Or use vanilla pod. 
1  cinnamon quill (remove prior to serving)   Or ½  teaspoon ground cinnamon. (More if you adore it)
¼  teaspoon ground cloves.  (Omit if not keen on cloves)

Method
You will be using the stove-top and a wide-based frypan with a lid, preferably a toughened glass lid.
Melt the butter and sugar together over a gentle heat.  Stir gently to combine.
Add the apple chunks and spices.  Mix gently to coat with the butter.
Cover pan with lid and simmer gently for 10 minutes.  Keep an eye on them, stir gently if catching.
Remove the lid and stir gently to coat the softened apple pieces with the sauce. 
Don’t squish the apple pieces – they need to retain their chunkiness.
Increase the heat slightly and allow the sauce to thicken.  It will start to turn golden and caramelly.
You need to watch the sauce and avoid it burning. Gentle heat and gentle, occasional stir to coat.
When ready the apple chunks are soft and coated with an oozy thickened golden sauce.
Options
Re-warm if needed. Serve hot or cool with ice-cream, cream or custard. 
Or add to pancakes, crepes or even muesli.
                                                                                                                               
 Enjoy – Colleen

Wednesday, 24 May 2017

Lemon Delicious Pudding

This hot pudding is easy to make and like it's name states it's delicious.  Utilising the abundant citrus from my garden to make this ultimate in comfort food.


Ingredients

3 eggs, seperated
1 cup caster sugar
2 lemons (spray and wax free)
60g butter
3 Tablespoons Self Raising Flour
1 1/2 cups Milk

Method

Preheat an oven to 180 degrees Celsius.

Grease a 1 litre ovenproof dish.

Zest one lemon and juice both.
In a food processor, cream butter, zest and sugar.
Add egg yolks and alternately add flour and milk to make a smooth batter.
Scrape the mixture from the sides of the bowl and blend in lemon juice.
Transfer to a clean bowl.
Whisk egg whites with a hand mixer until creamy and firm. Then fold these gently into the batter.
Pour into greased ovenproof dish.
Stand the dish in a baking dish and pour in hot water until it comes half way up the sides of the dish.
Bake for 1 hour.

Serve with pouring cream, custard or ice cream or all 3 if you are my PaPa.

Mamma Marmalade.




Wednesday, 17 May 2017

Beef Short Ribs

So delicious this comfort food for cooler evenings, The Worcestershire sauce gives a wonderful depth of flavour.  Thank you to Donna Hay for this recipe and thank you to my husband who made it for Mother's Day dinner.

Ingredients

8 beef short ribs
3 fresh bay leaves (dried is fine)
1 whole bulb of garlic cut in half
1 cup Worcestershire sauce
1 1/2 litres cold water
1 cup of brown sugar
1 cup water, extra
2 Tablespoons of flat leaf parsley, chopped

Method

Preheat oven to 220 degrees Celsius
Combine ribs, bay leaves, garlic and 1/4 cup of the Worcestershire sauce in a large saucepan or oven and stove top dish.
Cover with the cold water and bring to a boil.
Reduce heat to low, cover and cook for 1 hour or until tender.
Drain off all cooking liquid - discard.
In a bowl, combine the extra water, sugar and remaining Worcestershire sauce, then pour over the ribs.
Cover with a lid and cook for 30 - 40 minutes.
Remove the lid and cook for an additional 10 or so minutes until the ribs are dark golden and sticky.
Sprinkle over the Parsley and serve with mash potato,

Mamma Marmalade


Wednesday, 10 May 2017

Raw Broccoli, Bacon and Pine Nut Salad

Tired of the same old boring salads? Then give this a try. Janice R's famous Broccoli Salad.  Any family event when you need to bring a dish Janice is always picked for her Broccoli Salad.  The small florets of raw Broccoli give this a peppery edge, rounded off by the creamy mayonnaise and salt from the bacon. Full of crunch.

Ingredients

I medium head of broccoli
2 x rashers of bacon
2 tablespoon of good quality mayonnaise
1 x red onion or 2 small pink eshallots
2 dessertspoons of pine nuts
Oil

Method

Toast the pine nuts in a small frying pan. Remove and cool
Add oil to the pan and fry finely diced bacon
Cut the broccoli into fine florets, add diced red onion or eshallots.
Combine in serving bowl or platter with mayonnaise, bacon and pine nuts.

Note: Just add sufficient mayonnaise to coat, it will depend on how much broccoli you have. I substituted peanuts for the pine nuts and was equally delicious.


Mamma Marmalade