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, 10 October 2017

Spring greens with Hazlenuts and Orange

This is a great time of year to use spring crunchy greens in salads. This tasty version includes butter beans and snow peas but feel free to use any greens that look super fresh and crunchy.

Ingredients

400g French beans
400g Snow Peas
70g unskinned hazelnuts
1 orange
20g chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, like macadamia oil, if unavailable)
coarse sea salt and black pepper


Method

Preheat oven to 180 degrees Celsius

Place hazelnuts in a single layer on a baking tray, toast in the oven for approx 10 minutes.
Keep an eye on them so they don't burn.
Remove and place on a clean tea towel,  fold over the tea towel and gently rub the skins from the Hazelnuts.  Chop the nuts, some can be left whole.

Top and tail the ends of the beans and peas you have chosen,

Bring a large pot of water to the boil and add 1/2 teaspoon of salt.
Once boiling add the beans and boil until just tender about 3 minutes and then add the snow peas for a further 1 minute. Drain into a colander and run them under tap water until cold. You may wish to rinse in cold water from the fridge. Leave to drain and dry.

Using a vegetable peeler remove the skin from the orange in strips trying to avoid the bitter white pith, Slice into fine slithers.

To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.

Mamma Marmalade

Thursday, 5 October 2017

Mushroom, Kale and Barley Risotto

Favourite Son requested a copy of this recipe after he popped in for dinner one night – so it must be good!  
A great way to use Pearl Barley in a healthy comfort food recipe.  
                                                                                                        Enjoy! Colleen

Mushroom&Barley Feed Your Inner Cook
Mushrooms for the Barley Risotto by Feed Your Inner Cook

Preparation            10 minutes
Cooking                  1 hour - 1 1/4 hours  (most of that is stirring a simmering pan)
Serves                     4 – 5 .  Great next day for leftovers

Ingredients
Handful Pine-Nuts  - dry toast in the pan beforehand.  Remove and reserve for garnish
Splash Australian Olive Oil
500 gram mushrooms halved – swiss browns if possible
2 onions finely sliced
2 cloves garlic – crushed
10 gram dried porcini mushrooms – soaked in warm water, removed and sliced. Save the soaking water but discard any grit in the bottom of bowl
Dash of dried Chilli flakes (to your taste)
2 teaspoons Dijon Mustard
1 ¼ cups Pearl Barley – rinse well and drain
Thyme leaves – approx. from 8 stalks   (or use 1 teaspoon dried)  OR rosemary leaves
1 cup white wine
1 cup hot water
1 litre Chicken Stock  OR if vegetarian use the Massel Brand “chicken Style” stock
150 gram Kale – leaves pulled off stalks then leaves finely chopped
½ - 1 cup freshly Grated Parmesan cheese (to your taste)
Small handful parsley – finely chopped
Splash of red wine vinegar  OR squeeze lemon juice just before serving
Salt and Pepper to taste

Method
Dry roast the pinenuts.  Reserve for garnish at end.
Heat a little olive oil in a pan and cook mushrooms, stirring, approx. 4 mins.  Remove and set aside.
Then add a splash more oil to the pan and soften the onions
Add the garlic, porcini, porcini water (without grit), the mustard, chilli, drained Barley and thyme.  Cook for a couple of minutes until combined.
Gently pour in the stock, water and wine.  Bring to a simmer. Reduce heat to medium low, just simmering, and cook approx. 35 – 50 minutes.  Liquid needs to be absorbed and the barley must be soft to eat.
You may need a add a little more stock or hot water if it is evaporating before being cooked or use a lid to cover for part of the cooking time.
Add the kale and cook approx. 5 mins until tender.
Return the pre-cooked mushrooms and mushroom juices and stir to warm through.
Stir through the grated parmesan.
Taste and add salt and pepper to your taste
Just before serving sprinkle over the chopped parsley
Squeeze a little lemon juice or a splash of the vinegar over.
Taste again and check the seasonings.
Finally, scatter over the pinenuts and serve.


                                                        Enjoy!  Colleen

Wednesday, 27 September 2017

French Onion Mac n Cheese


Look at me making my own "Fried Shallots".  This Mac n Cheese is elevated to classy restaurant standard by combining the start of French Onion Soup. Thank you "Not Quite Nigella"


For Topping

Fried shallots
peel and slice finely 3 banana or golden shallots deep fry in hot oil then strain onto paper towel.


Ingredients

2 cups uncooked Macaroni
100g butter cubed
3 large brown onions
2 sprigs of thyme
3 garlic cloves, thinly sliced
250g cream cheese
1 cup beef stock
1/4 cup brandy
2 1/2 cups grated cheese (Gruyere or good melting cheeses)
Salt & Pepper for seasoning 
1/3 cup Panko breadcrumbs
2 Tablespoons fried shallots
1/2 cup Parsley, chopped

Method

Preheat the oven to 200 degrees Celsius
Cook Macaroni as per instructions on packet. Drain and rinse.

Peel the onions and slice thinly.
Add a few cubes of butter into a large frypan, add the onions and thyme and saute until soft. Approximately 25-30 minutes. Stir every few minutes, add more butter if needed.
Reserve 30g butter to dot on the top of the dish.
Add garlic and fry until soft.
Add the cream cheese to the pan and cook until soft and liquid.
Add the beef stock and brandy, salt and pepper, cook on a medium heat.
Then mix through 2 cups of the grated cheese and macaroni.

Spoon the Mac n cheese into an oven proof dish, top with breadcrumbs, fried shallots and the remaining cheese and butter.
Bake for 15 minutes and then place under the grill for a few minutes.
Top with chopped parsley, which counteracts the richness.

Sublime !!!

Mamma Marmalade





Wednesday, 20 September 2017

Pork Pies

These Pork, Chicken & Tarragon Pies are delicious warm or cold. Great to do ahead and have ready for a party or a picnic. Plus the hot water pastry is easy peasy   I guarantee you! You will need at least 2 times the Hot Water pastry


Filled pies








Ready for the oven

Pork Pie by Feed Your Inner Cook

Hot Water Pastry


Ingredients    You will need at least 2 times the Hot Water pastry

150g butter chopped
2/3 cup (160ml water)
2 1/2 cups plain flour
1/2 teaspoon salt flakes

Method

Place butter and water in a saucepan over high heat and bring to the boil.
Remove from heat and add flour and salt, stir until a smooth dough forms.
Turn onto a lightly floured surface and knead until smooth and elastic.

Pork, Chicken & Tarragon Pies

Ingredients

20g Butter
Salt & Pepper
3 cloves garlic
500g Chicken mince
500g Pork mince
100g Ham, chopped
1 x 200g chicken breast fillet, chopped
1 leek trimmed and sliced
2 Tbsp Tarragon, chopped
2 x Qtys Hot Water Pastry (above)
Egg for egg wash

Method

Preheat oven to 160 degrees Celsius
Melt the butter in a frying pan over medium heat.
Add leek, garlic & tarragon, cook for 7-8 minutes or until leek has softenend.
Set aside to cool completely.
Place pork, chicken, ham, chicken mince and leek mixture into a bowl.
Mix well to combine.
Roll 1/2 the pastry out between 2 sheets of non stick baking paper, until 3mm thick.
Cut pastry to fit a Texan muffin tin.
Fill with the mixture.
Cut pastry to form a lid.
Cut small holes in the lid.
Brush with egg wash and bake for 45mins to 1 hour or until golden and juices run clear.

Delicious.

Mamma Marmalade





Wednesday, 13 September 2017

RichTomato Chicken and Capsicum Casserole


The inspiration for this (almost) one pot dinner came from a wonderful Belinda Jeffery recipe -  simple and so delicious. It is best to use chicken pieces on the bone for a rich full flavour - all that is required is an occasional stir whilst it gently simmers and you can get on with other things – easy!     Enjoy! Colleen

      

Preparation       5 minutes
Cooking            50 min – 1 hour
Serves               4- 6 people    allowing 1 chicken piece / 2 for big appetites

Ingredients
Splash olive oil
8 – 10 chicken pieces (on the bone)
3 onions – chopped
4 cloves garlic – chopped
1 red chilli chopped OR ½ -1 teaspoon dried chilli (to your taste)
6 bacon rashers – sliced  OR use pancetta
800 gram tin Crushed tomatoes plus ½ tin of water to swish out and use
Pinch of sugar
2 bay leaves (remember to remove before serving!)
Splash of Dry Sherry
Handful red lentils
Salt and Pepper to taste
2 tablespoons chopped thyme  OR sage
2 red capsicums and 2 yellow capsicums – roasted (if possible) and sliced (OR use jarred roasted)
If using jarred roasted capsicum – try to add at least ½ fresh red capsicum sliced as well
½ bunch kale. Spine removed and leaves well chopped
Tin Cannellini beans – rinsed and drained
Handful black olives – pitted
Squeeze of (1/2)  lemon just before serving
Some chopped parsley leaves to garnish

Method
Gently heat the oil in a large pan with a lid.  Brown the chicken until golden and remove.
Add and stir the onion, garlic, chilli, bacon and cook gently approx. 10 mins
Add tomatoes, water, sugar, splash of sherry and bay leaves and a handful of lentils
Return the chicken pieces and any juices to the pan. Stir through.
Cover with lid and simmer gently for 25 – 30 minutes.  Stir now and then and add a splash more water if needed.
Remove the bay leaves.
Add the herbs and capsicums.  Taste and add salt and pepper.  Remember olives will be salty later.
Stir through the chopped kale and wilt for 5 minutes or so.
Then stir in the cannellini beans and olives
Taste and add salt or pepper if needed.
Just before serving squeeze a little lemon juice over and garnish with parsley leaves.

Serve extra fresh green vegetables and with pasta (maybe Casarecce, Penne or Rigatoni) or mashed potato, mashed sweet potato or polenta – lots of options.  Leftover sauce is delicious spooned over toasted sourdough! 

Enjoy! Colleen

Wednesday, 6 September 2017

Marsala Cherry Sauce

This is a great grown-ups indulgent dessert treat.  Quick and easy to make and stores well in an airtight container in the fridge.  A great standby when guests drop in!
   

Marsala Cherry sauce by Feed Your Inner Cook
                                                                
Ingredients
500 gram frozen cherries
½ cup sugar
¼ cup Marsala  (a fortified wine)
Tiny drop pure Vanilla Extract
1/4 teaspoon ground cinnamon

Handful toasted almond flakes (optional)

Method
Gently heat the cherries, sugar, Vanilla, cinnamon and Marsala in saucepan, stirring gently until sugar dissolves.
Cook over a gentle simmer for approx. 15 minutes until sauce reduces and starts to thicken slightly. Break a few of the cherries with a fork.
Allow to cool slightly.
Serve warm or store in a lidded jar in fridge.  Will keep refrigerated for up to four weeks.

Delicious served on top of rice pudding or ice-cream or similar dessert


                                                        Enjoy!   Colleen

Wednesday, 30 August 2017

Ricotta and Lemon Cake

This cake is moist and delicious without being overly sweet.  Allowing you to pop on your favourite topping, here we had some blueberries, but stewed rhubarb would work equally well.




Ingredients

250 g fresh Ricotta cheese (from the deli not a tub)
3 free range eggs (room temperature)
2/3 cup of sugar
90 g melted butter
3 lemons grated rind and juice
1 1/2 cup SR flour
90 g Almond meal

Method
Preheat oven to 180 degrees Celsius
Grease a 22 cm spring form tin and dust with flour.
In a food processor combine ricotta, eggs and sugar. Whiz until ricotta is smooth.
Add the melted butter, lemon rind and juice, process to combine.
Transfer mixture to a large bowl fold in flour and almond meal with a spatula until evenly combined.
Scrape mixture into prepared tin and bake for 35-40 mins and test with a skewer, when removed comes out clean.
Set aside for 5 minutes and then turn out to cool on a wire rack.

Easy and delecious
Mamma Marmalade