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, 26 April 2017

Slow cooker chicken tortillas

With the cool Autumn change finally upon us, it's time to bring out the slow cooker and make some hearty meals.  This recipe was a request from a dear friend Sue S who is always on the hunt for slow cooker recipes. Now, whilst it may not look pretty, it tastes a treat and so easy, give it a try.

All in the pot together

Cooked Chicken fajita 


2 Whole free range/organic chicken breasts
1 Tin of black beans, rinsed
1 Jar of medium hot salsa
1 Tin of corn kernels, rinsed
1/2 lime squeezed juice
Salt & Pepper
1 teaspoon Chilli powder (less if you are not keen)
1 teaspoon Smoked Paprika

Method (You won't believe how easy this is - one line)

Place all ingredients in a slow cooker, cook for 6-8 hours, shred by using two forks.

To Serve

Warm tortillas combine chicken with some of your favourite fillings

Grated cheese
Shredded lettuce
Sliced pickled jalapenos

Mamma Marmalade

Sunday, 23 April 2017

Anzac Biscuits - for a time to remember and reflect.

My version of the Anzac Biscuit combines Australian cooking tradition with ideas from New Zealander Annabel Langbein. When you return from the Dawn Service and have a cuppa with an Anzac Biscuit on April 25, remember these sweet versions were not the biscuits designed to last in transit that our Soldiers ate.  Over time, cooks have enhanced the humble biscuit  - but the core ingredients remain – Rolled Oats, flour, sugar and golden syrup or treacle and most importantly, thoughts of home.

My belief is that Anzac Day is not about celebration. It is a time to remember those who fought for our country.  On April 25 we reflect on their sacrifice and give thanks for our freedom.  Memories of visiting memorials, especially those in small Australian towns, and also of my travels to Gallipoli and the memorials to those who fought and suffered on both sides of the conflict will remain with me always. 

Lest We Forget. 

Preparation:   15 minutes (allow additional time needed if soaking raisins)
Baking:             15 minutes – approx.   Will depend on your oven

Line 3 flat biscuit trays.  Makes about 36 small or 20 larger biscuits


1 cup Rolled Oats
1 cup Plain Flour - sifted
1 cup Desiccated Coconut
1 cup Brown Sugar
Pinch each of cinnamon and cloves
½ cup raisins          OPTION:   soaked overnight in ½ tablespoon rum
½ cup slivered almonds
2 tablespoons golden syrup  OR   treacle – which will give a slighter darker, less ‘sweet’ taste.
125 gram butter – melted
2 tablespoon water
½ teaspoon Baking Powder


Preheat oven to 160 oC.     Prepare 3 biscuit trays.

Using a large bowl, combine oats, flour, coconut, sugar, spices, nuts and raisins.

TIP: (when the Baking powder is added to butter mix later on, it will froth up a little  - so use a saucepan with enough room for this to double in size for a minute or so)

In the separate saucepan gently heat the butter, water and golden syrup.
Add the Baking powder to the melted butter mixture.  Stir a little.
Add immediately to the prepared dry ingredients and mix thoroughly to combine.

Roll into small balls -  bit smaller than an apricot – and place on prepared trays. 
3 trays should have 12 ball on each, well separated.

Using the back of a fork, gently flatten for a cooked ‘crispier’ more traditional result  OR  just flatten slightly to achieve biscuits that will be a little softer and chewier after baking .
You could vary between trays if you like.  I prefer the flatter crisp traditional biscuit.

Bake until golden.  Approx  15 minutes.  If not golden you may need to rotate trays in your oven.
Should not take more than 18 minutes.   TIP: The biscuits will then harden during cooling .

Remove from oven and cool on trays on raised racks.    NB biscuits harden on cooling.
Once cooled down, remove from tray and allow to rest on cake rack to ensure base is dried off.
Store in an airtight container.  Biscuits should keep for approx. 1 week.

                                             Enjoy.  Colleen

Wednesday, 12 April 2017

Festive Stained Glass Jelly Dessert

This world of ours could use a little simplicity and kindness.  Desserts bring people together and this simple multi-coloured jelly is great to share as an occasional indulgence.  The first time I saw this dish was when a lovely neighbour knocked on my door with this wobbly crazy coloured jelly.  It was a festive tradition in her family to share this with neighbours.  I think our world could do with a little more of this simple philosophy.  
So, please be kind, share and enjoy time together.   

Stained Glass Jelly by Feed Your Inner Cook

Stained Glass Jelly by Feed Your Inner Cook
Stained Glass Jelly by Feed Your Inner Cook

Preparation,Chilling, Assembling:    1 hour plus 6 hours to set jellies then overnight chilling
Serves:     8 - 10  (you only need a tiny slice)


4 - 5 packets of colourful jelly crystals.  I like to use the 'natural colour' brand
NB  you make up the jelly using HALF the water usually required.

20 gram gelatine powder .  I do not bother with gelatine leaves for this recipe.  
NB 1 teaspoon gelatine powder = 3.3 gram.   1 sachet is usually 10 gram or 3 teaspoons.

1/2 cup cool Water
1 cup Boiling Water

1 tin (approx 390gram)  condensed milk
200 ml Thickened Cream
1/2 teaspoon Vanilla paste  Or extract   not essence


Prepare the individual jellies following packet directions but using HALF the water.
Pour into individual dishes to chill and set.  You will be cutting the jelly into cubes once set so try and use a dish that makes this step easy.  eg a rectangular tray.

Next day, or 6 hours later, once jellies are set and cubed

Very lightly spray a mould or dish with a little spray oil to later help release the dessert

Gently scatter the coloured jelly cubes into the dish to distribute the colours

Place the gelatine in a jug adding the cool water and allowing gelatine to bloom.
Add the boiling water.  whisk well to dissolve the gelatine.

In a separate bowl, whisk the condensed milk, vanilla and cream together until frothy

Pour the gelatine into the milk mixture, whisking well to combine.

When the milky mixture is cooler, whisk again to ensure it is well combined, gently pour the  mix into the dish over the coloured jelly cubes.

Sometimes, I have excess - so I make up a little mini ramekin with the extra.

Chill preferably overnight.

To serve:  unmold the stained glass dessert onto a plate. You might need to use the blade of a knife to help it slip out.   Slice with a sharp knife to share.
I like to serve with a little fresh fruit on the side.
                                                       Enjoy!   Colleen

Stained Glass Jelly by Feed Your Inner Cook

Thursday, 6 April 2017

Potato Latkes

Want something a little more special for weekend breakfasts?  Whip up a batch of these healthier hash browns (better than a packet!) and watch them disappear. Best make a double batch.  To make these gluten free, simply substitute coconut or potato flour instead of plain flour.  Or why not add some grated parmesan as my eldest son attests, everything tastes  better with cheese.



1 organic/free range egg
1 organic/free range egg yolk
1 large onion
1.2 kgs potatoes
25 grams plain flour
1 tablespoon salt flakes
2 tablespoons finely chopped chives or parsley
Oil for frying
Freshly ground black pepper


Peel and grate onion and potatoes.  A food processor makes this a breeze. Place in a colander and squeeze out as much liquid.

Tip into a clean bowl, add beaten egg and extra yolk, flour, salt, pepper and herbs.

Heat oil in a heavy based frypan.

Place 2 tablespoons of mixture into the oil, flattening the mixture with a spatula.

Cook for 6-8 minutes each side until golden.

Keep warm by placing cooked latkes on a tray in a hot oven (200 degrees).

This will make them crunchy, whilst you cook the remaining mixture.

Serve topped with a dollop of crème fresh or sour cream.


Mamma Marmalade

Thursday, 30 March 2017

Smoked Salmon and Dill Risotto

Risotto is so versatile - choose your favourite ingredients to cook and create a delicious meal that is comfort food, flavoursome and satisfying.  This recipe is a good example of a little bit of something special going a long way in a risotto. If you are not a fan of smoked salmon, simply change it for a little cooked chicken or mushrooms if you prefer. 

Risotto making cannot be rushed, it is gentle, soothing and relaxing. Listen to some music and sip a little glass of wine.    Enjoy!

Smoked Salmon and Dill Risotto by Feed Your Inner Cook
Preparation               5 minutes
Cooking            20 - 30 minutes of relaxed, routinely stirring the rice
Serves                       4

1 cup Arborio Rice
4 cups (1 litre) Salt-Reduced Chicken or Vegetable Stock (may not need all)
1/2 cup dry white wine  
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 onion - very finely diced
2 cloves garlic - crushed
2 stalks celery - finely sliced PLUS a few of the soft inside leaves shredded
pinch celery seeds
pinch fennel seeds
tiny pinch sumac (optional)
200 gram smoked salmon - roughly chopped into pieces
1 1/4 cups frozen green peas - prepare at start so defrosted a little when adding
small handful fresh dill - leaves .  Reserve a little for garnish    OR   parsley
1/4 cup Grated Parmesan Cheese  plus extra for garnish
Cracked black pepper
extra salt - to taste
Squeeze of fresh lemon - at the end - just a little 

Heat the stock and wine in a separate saucepan.  Keep on simmer.  The warm liquid is needed for absorption by the rice.  Stock must be warm, not boiling. It is added 1 ladle at a time.

Use a deep wide pan - not too shallow or rice will spill out when you stir, not too wide or liquid will evaporate too quickly.  Large saucepan/stockpot usually works well.
The idea is the 'beating' of the rice against the pan sides brings out the starch and softens the grains. The regular stirring (not too forceful) helps make risotto creamy. I like to use a wooden spoon with a flattish base.

Heat the oil and butter together gently.
Stir in the onion. Cook gently until softens then add the garlic and seeds
Stir the rice into buttery onions for 2 mins approx. so Rice starts to become  translucent

Use a ladle to add 1 ladle of stock to the rice.  Now stir it in well.  The rice will slowly absorb the liquid. Don't allow pan to dry out, just keep stirring, let rice soak up the stock then add another ladle - one at a time.  Repeat until most of the stock is used. 

When about half the stock is in the pan - add the celery and stir in

Once most of the stock has been absorbed - have a taste - if the rice still has a hard centre you will need more liquid - hot water will be fine.  Just add a ladle and repeat the stirring process.  You want the risotto to have a creamy taste but not be sloppy. Different packets of rice vary and need more or less liquid.  That is why you add a ladle at a time, but generally the 4 cups of stock are needed.

Stir the peas through and add the sumac if using
Once the rice grains have softened to taste - the risotto is almost ready
quickly stir in the salmon pieces, fresh dill and shredded celery leaves along with cracked pepper
Taste and check - rice should be soft, and creamy
Add the parmesan reserving a little for garnish.
Taste again.  More salt?  more pepper?
Just before serving - squeeze a tiny amount of fresh lemon over the risotto and serve garnished with the reserved dill and parmesan.
                                    Enjoy!    Colleen

Thursday, 23 March 2017

Crispy duck breast with vegetables braised in creamy mustard sauce

I rarely cook dishes with rich sauces but sometimes it is great to enjoy the creamy flavour especially with French Mustard and caraway. Cabbage is the main vegetable but feel free to add a variety of greens to the dish.   Enjoy!

Crispy Duck with creamy mustard vegetables by Feed Your Inner Cook

Serves                      4     -    1 small duck breast per person
Preparation            10 minutes
Cooking                 30 minutes including oven baking time

4 small duck breasts -    pat the skin dry.  Score the fatty skin in a criss cross pattern,  avoiding cutting into the flesh.

2 potatoes – very very finely sliced and par-cooked for a few minutes, then dried.
pinch of Salt
1 small onion – finely sliced
2 cloves garlic – crushed
Handful mushrooms – sliced
¼ small cabbage   - very finely shredded
Handful baby spinach leaves
1 bunch asparagus  -  remove the tip with about 2 inches stem then cut remaining thicker stem into 1 – 2 cm pieces  -  the tips will be added close to the end.  The stems take longer to cook
Baby green beans – cut into 1 – 2 cm pieces
Splash of Extra Virgin Olive Oil  (optional)
2 Pinches caraway seeds
Pinch celery seeds
2 teaspoons French wholegrain mustard
Splash brandy (optional)
Tin Cannellini beans – rinsed and drained
Pepper – add generously to taste
Cream  (I sometimes use a longlife reduced fat cream)

Preheat the oven to 190 - 200˚C.  Have a tray with baking paper ready for duck.
On a separate prepared tray place the dried potato slices ready to be brushed with the rendered duck fats.

Heat a wide deep non-stick pan over medium-high heat.  Do NOT add oil.
Season the scored dried duck skin with a little salt.
Place the duck breasts skin side down in the heated pan.
Leave the duck to cook without moving.  Cook the skin side for 3 minutes until golden
Turn over and cook flesh side for 1 minute
Remove from pan and place onto the tray and finish cooking in oven approx. 8 minutes. 
Check at 6 minutes.   When cooked, remove from oven tray and allow to rest on a warm plate, uncovered.

While the duck is in the oven:
Paint the prepared potato slices with a little of the rendered duck fat then immediately bake in the oven.

Keep and re-warm the fat in the same pan
Saute the onions until softening then add the garlic and mushrooms continuing to cook through.
Stir in the finely shredded cabbage and wilt over the heat
Add the baby spinach leaves, asparagus stems and green bean pieces
If it becomes too dry add a splash of Olive oil and continue cooking until cabbage tender
Stir in the mustard, caraway seeds, celery seeds and splash of brandy.
Add the cannellini beans and heat through
Taste and grind in a generous amount of pepper.  Possibly a touch of salt too.
Pour in the cream – enough to make a silky sauce but not sloppy.

Plate the warmed duck breast, potato slices and creamy vegetables.

                                                Enjoy!   Colleen

Wednesday, 15 March 2017

Ham and Veggie Impossible Pie

Every Kindy fundraiser recipe book has a recipe for a savoury Impossible Pie – and with good reason!  It is the perfect ‘quick what can I cook for dinner’ recipe that delivers real crowd-pleasing family comfort food flavours. There is NO need to make a pastry crust – the flour added into the recipe forms a thin crust during baking.

It is so easy to make this pie with whatever you have to hand: swap the ham for bacon, cooked chicken, tinned fish or leave out and add more veggies.  Replace the zucchini with chopped broccoli or mushrooms. You get the idea – it’s a real standby and excellent for using up the odd veggies in the crisper.  Tasty, great for lunches the next day and always popular for those ‘bring a plate’ events. In summer I like to serve with a generous tomato and green salad or with warm veggies in winter.   Enjoy!  Colleen

Ham and Veggie Impossibe Pie by Feed Your Inner Cook

Preparation       5 – 10 minutes
Cooking           30 – 45 minutes depending on pan size
Serves              4 – 6     depending on how many veggies included

Note:  I tend to cut the firmer veg like onion and celery finely so they cook at same speed as rest
2 large slices of ham – cubed
1 small onion – very finely diced    OR   2 shallots  -  sliced.. .  May need to saute onion first
1 small zucchini – finely diced
¼ red capsicum – diced
1 stick celery – finely diced
2 handfuls baby spinach – roughly chopped   OR    baby kale leaves
½ cup frozen peas and corn
Herbs – your choice:  fresh basil leaves, parsley or thyme leaves
Small shake dried chilli flakes    OR   tiny smear of Wholegrain mustard   (optional)
Quick grind of fresh pepper   Note:  I do NOT add salt as the ham, cheese are salty
½ cup Plain Flour
1 ¼ cups Milk
4 eggs – lightly beaten together
1 cup grated cheese  (3/4 cup for mixing in  - then – ¼ cup for sprinkling on top
Few halved cherry tomatoes for topping

Preheat oven to 180 -190˚ C 
Have all the ingredients chopped and ready
Lightly grease a pie dish
(mine is about 20cm wide at base PLUS I make an extra mini dish with any excess)
Using a large mixing bowl, whisk the milk into the flour ensuring there are no lumps.
Add the eggs and whisk to combine well.
Stir all the remaining ingredients into the egg mixture (Note – some of the cheese is needed for sprinkling over the top later)  and combine well to distribute evenly
Pour the mixture into the prepared dish (or dishes) 
Sprinkle with the reserved cheese and dot with the tomato halves.
Bake for approx. 30-40 minutes.  Check at 30 minutes with the tip of a knife into middle – will be firm and not oozy when cooked.    Smaller dishes will need less time. 
If needed, pop under a hot grill until top is golden. 
Serve with salad or vegetables of your choice.
                   Enjoy!   Colleen