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, 12 December 2017

Pecan, Chocolate, Coffee Biscotti


Just in time for Christmas giving, I found this recipe from the very talented Belinda Jeffery.  The combination of chocolate and coffee elevate this Biscotti to new heights.  I love to give my friends a little home baking at Christmas, I feel it shows you care because you have gone to a little extra effort. So for all those friends on the "nice" list this is for you.




Ingredients

80g roasted pecans, halved (can substitute other nuts)
1 3/4 cups plain flour
3/4 teaspoon bi carb soda
3/4 teaspoon baking Powder
1/2 teaspoon salt
2 teaspoons of instant coffee granules
120g best quality dark chocolate, chopped
125g unsalted butter at room temperature
1 cup caster sugar
1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)
1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.
Line a large oven tray with baking paper.
Combine the flour, bi carb, baking paper and salt in a small bowl.
Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.
Add the pecans and chocolate and mix so they are coated with the flour mixture.
In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.
Add egg is slowly beating in between. 
Add the vanilla.
Combine the flour mixture above and fold until a soft dough forms.
Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 
Leave space between the 2 logs as the mixture will spread when baking.
Bake for 35 minutes or until golden.
Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.
Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.
Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade


Wednesday, 6 December 2017

Almond custard pudding cake

Picnics such as the Diner en Blanc event, present challenges with dessert choice.  It needs to be delicious, portable, sturdy and not requiring cooking or being kept really cold. 
I used to make it yeeeeaaaaars ago ... and have tweaked it our way.  Very Retro !
The tea-cake/dessert with a soft cooked custard centre and crunchy almond topping is perfect for picnics/gatherings  – a great favourite especially when served with stewed apples and custard.    
Add a tiny splash of Brandy or Calvados apple liqueur if you want to …. Enjoy! Colleen

almond custard cake by Feed Your Inner Cook 

almond custard cake by Feed Your Inner Cook 
almond custard cake by Feed Your Inner Cook 
           
Preparation            20 minutes
Cooking                  10 minutes custard.  Then    30 – 35 minutes cake plus cooling time
Serves                     6 – 8

Ingredients
Cake
1/3 cup castor sugar
125 gram butter – softened
1 egg
¼ cup custard powder - sifted
¾ cup Self Raising Flour - sifted

Custard centre
1 ½ tablespoons custard powder
1 ½ tablespoons castor sugar
1 cup milk
2 teaspoons good quality vanilla extract
30 gram butter – softened
Optional – dash brandy or similar
Or optional – tiny pinch of ground cinnamon or nutmeg

Topping
Handful flaked almonds
Couple of pinches Castor sugar and ground cinnamon (optional) to sprinkle on top

Method
Line a  18-19 cm springform cake tin on base and sides with baking paper.
Preheat oven to 190 C or 180 Fan forced

Custard
Blend sugar, custard powder and milk in a saucepan.  Whisk/stir well to ensure no lumps and well combined. 
Carefully heat – stirring constantly until mixture boils and thickens.  Happens very quickly.
Remove from heat.  Stir through the softened butter and vanilla and ground spice.
Cover with lid and then pour into a clean bowl and cover with plastic wrap – prevents a ‘skin’ forming on custard.  Changing the container helps with heat loss faster.
Allow to cool to room temperature.  Whisk/stir to ensure no lumps.

Cake
Cream butter and sugar together until light and fluffy with electric mixer or by hand.
Add the egg and mix well.
By hand, stir in the custard powder and flour until just blended well.
Halve the mixture (roughly is ok) and using your fingers, dot small balls of cake batter onto lined base.  Gently push together so it forms a complete layer.
Spread the cooled custard mixture on top of cake layer – almost to the edges. 
With the remaining half of the cake batter – gently dot and spread balls of cake batter to cover the cake. 
Sprinkle flaked almonds over the top, then sprinkle lightly with castor sugar/cinnamon.
Bake approx. 30 -35 minutes.  Custard will still be slightly soft in centre and cake should be cooked, and almonds pale golden.
Cool in tin.
Refrigerate if required but allow to return to room temperature before serving.  
Or serve slightly warmed if desired. 
Delicious with side of stewed apples, custard or cream.

almond custard cake by Feed Your Inner Cook 




                                           















  Enjoy! Colleen 

Wednesday, 29 November 2017

Mango Coconut Puddings

Simple, summery, yummy.  Mangoes and coconuts are the flavours of Queensland summers. This recipe is easy to make the night before - pop in the fridge and your guests will love it - not too sweet and the fresh mango is the star. Enjoy ! Colleen


Mango Coconut Pudding by Feed Your Inner Cook

Preparation                 5 minutes

Cooking             15 - 20 minutes
Cooling                       6 hours or overnight 
Serves                        4 -6 depending on cup size.

Ingredients

500 ml water
100 gram castor sugar
15 gram powdered gelatine
1 1/2 tablespoons cool water
125 ml (1/2 cup)  Evaporated Milk
65 ml (1/4 cup)  Coconut Milk

250 gram fresh mango flesh - pureed (about 2 medium/large mangoes)
1 mango additional for cubes / garnish on top of dessert
handful raspberries or strawberries and mint leaves - optional for garnish

Method

Bring the water and sugar in a boil in a saucepan. Then simmer until sugar fully dissolved.
Remove from heat.
In a small cup, dissolve the gelatine in the cool water, whisking until fully dissolved.
Whisk the gelatine mixture into the sugar water and whisk well until completely dissolved.
Allow to cool for 5 - 10 minutes.

Combine the pureed mangoes and both the milks together in a deep bowl or large jug.
Stir in the gelatine mixture until combined and mix feels smooth.
Pour into small cups or jelly moulds.
Chill for 6 hours or overnight in refrigerator.
Serve with additional fruit, mint leaves to garnish.

Mango Coconut Pudding by Feed Your Inner Cook

















                                                  Enjoy!  Colleen

Monday, 20 November 2017

Nearly Guilt Free Dessert

Here is a deliciously creamy Panna cotta without the fat and sugar of other desserts. Made with coconut flavoured yogurt as the base, you get full flavour without the calories of full cream.

Ingredients

1/3 cup (125ml) cream
2 tbs caster sugar
2 tsp gelatin powder
11/2 tbs boiling water
500g cocount flavoured yogurt

Topping

Diced Mango, Pineapple, Passionfruit and finely shredded mint leaves.

Method

Spray six 2/3 cup moulds with olive oil spray to grease. Place on a baking tray.
Combine the cream and sugar in a small saucepan and heat gradually and stir until the sugar dissolves.
Sprinkle gelatine over boiling water in a heatproof bowl. Stir until gelatine dissolves.
Then stir this into the cream mixture.
Set aside to cool for 5 minutes.
In a medium bowl, combine the yogurt and cream mixture, whisk to combine.
Simply pour into prepared moulds, cover entire tray with plastic wrap, ensuring it does not touch the surface.
Place in the fridge for at least 4 hours until set.
When ready to serve invert each mould onto a serving plate and spoon over tropical fruit salad.

Yum Yum

Mamma Marmalade

Tip

If Panna cottas are not coming out of the mould easily, try warming the bottom of the mould with your hand or popping the base into boiling water for 10 seconds and invert again.



Thursday, 16 November 2017

Parmesan and Thyme Shortbreads

At this time of the year my freezer comes to my rescue again and again.  I save mini rolls of this parmesan dough ready for a quick defrost in the fridge then ready to pop in the oven. The sharp saltiness of the cheese works so well either as part of an antipasto platter or just to serve with drinks.  A great do-ahead standby.   Enjoy!   Colleen

Parmesan Thyme Shortbread by Feed Your Inner Cook

Parmesan Thyme Shortbread by Feed Your Inner Cook

Preparation          10 minutes  plus chill for 30-45 minutes
Cooking                10 - 20 mins depending on biscuit size
Makes                   between 40 - 60 depending on size.

Ingredients
100 gram butter - softened and cubed
75 gram Parmesan Cheese - finely grated
1 egg yolk
150 gram Plain Flour - sifted
Thyme leaves from 4 or so stalks 
1 crack of Fresh pepper (not too much)
Sea Salt Flakes for sprinkling on top (optional)

Method
Mix all the ingredients together except the salt flakes using a food processor or bowl until mixture just begins to clump together.
on a Lightly floured surface - lightly knead until smooth (less than a minute)
Divide mixture into 4 small balls
gently Roll each ball into a cylinder - mine are just a bit thicker than a $1 coin
Wrap each cylinder really tightly in clingwrap - like a Christmas cracker then pop in the fridge to chill.  The ones being cooked need 30 -45 mins chill.

Preheat oven to 180 C.
Prepare flat biscuit trays with a sheet of baking paper.
Remove the chilled dough and unwrap.
Cut the dough into circles resembling coins and place on tray.
You need a bit of thickness but not too much - the biscuits do not rise.
If desired - decorate the tops using fork tines
Optional - sprinkle with the tiniest amount of sea salt flakes

Bake -  for small biscuits 11 -12 minutes.     If slightly larger 15 -20 minutes.
Keep an eye on them - should be pale golden colour.
Leave to cool on the trays

IF Freezing some dough
Wrap the cylinders in clingwrap then alfoil tightly.  Store in freezer 1 month maximum.
Defrost in fridge and cook as above.



Wednesday, 8 November 2017

Flourless Peanut Butter - Chocolate Chip Cookies


Looking for a quick and easy biscuit recipe for all your Gluten Free friends and family?  Well here it is!!

Ingredients

1 cup smooth peanut butter
3/4 cup sugar
1 large free range/organic egg
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (best quality you can get)

Method

Preheat the oven to 180 degrees Celsius.
Line baking sheets with baking paper.
Stir together the peanut butter and the next 4 ingredients in a medium bowl.
Stir in the chocolate chips.
Spoon the dough by rounded tablespoonfuls onto the prepared baking tray about 2 inches apart.
Bake for 12 to 14 minutes or until lightly browned.
Cool on baking sheet for 5 minutes then transfer to a wire rack and cool for a further 15 minutes.

Easy as
Mamma Marmalade

Thursday, 2 November 2017

Lamb Kofta with a sea twist

I really enjoy reading Nigel Slater's recipe books - he writes in such a serene yet practical way that I slow down and enjoy watching the meal unfold. So much of his cooking is based on his fresh garden produce - and this recipe shows how achievable that can be even when all you grow is herbs - the fresh thyme, rosemary, parsley and mint bring freshness and flavour to this dish. His Lamb Kofta have an unexpected twist - anchovies - that gives an unusual but delicious taste to this recipe.  Serve it with lots of fresh vegetables (lots!).
I have made these the night before, refrigerated then cooked next day - easy!
Enjoy!   Colleen


Lamb Kofta by Feed Your Inner Cook
Lamb Kofta by Feed Your Inner Cook

PS the meat goes in the lettuce cup first - this was just for the photo detail

preparation    10 minutes  then rest meat for 20 minutes (time to make salads etc)    

cooking           7 - 10 minutes approx
Serves            4   (this recipe makes 12 portions)  
                       I think 2 -3 meat portions with lots of veggies is heaps (Wilbur thinks 3 -4 )

Ingredients


2 tablespoons sesame seeds - Toasted.    Toast these first in a dry pan.

500 gram lamb mince
2 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons chopped thyme
2 teaspoons chopped rosemary leaves
1 tablespoon chopped parsley
6 anchovy fillets - roughly chopped (I used a 45 gram tin slightly drained - no need to use best quality)
tiny pinch celery seeds (optional)
Salt and Pepper -  NB the anchovies will be salty so not too much salt

Splash of Olive Oil

Method

Toast the sesame seeds and set aside.

In a large bowl - combine the lamb mince with all the remaining ingredients and mix well 
Add the sesame seeds as well and mix through until all ingredients combined.

Divide the mixture into 12 portions and roll /squish each one into a chunky sausage shape.
If you want - insert a wooden skewer into each kofta . I did not bother.

TIPS & HINTS  If you want to use the wooden skewers - soak the skewers in water for at least 30 min to 1 hour so they don't burn when cooking

Refrigerate the prepared raw koftas for 15 -20 minutes.

Heat a frypan or griddle pan.  Add a tiny splash of oil and cook the koftas until brown and cooked through, turning to cook all sides.  Approx 7 - 10 min total.

Serve options
Pita bread or lettuce cups filled with sliced ripe tomatoes, cucumber, shredded lettuce, mint leaves,  onion etc  and plate of other salads 
and
Dill or minted greek yoghurt 
                                                   Enjoy!    Colleen