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!

Wednesday, 16 August 2017

Dal Tadka

If you love having your cooking complimented and who doesn't? Then whip up a batch of this easy snack or curry accompaniment.
My third son's mate was visiting and commented, "I forgot how good a cook your mum is!"  

You can dial the heat up or down by adjusting how much chilli you add.




Ingredients

1 1/4 cups dried yellow lentils, rinsed and drained
4 cups water
11/2 teaspoon ground tumeric
1/2 cup oil or coconut oil
4-5 whole dried chillies
2 teaspoon cumin seeds
4 cloves garlic, crushed
1/2 large onion, chopped
45g fresh ginger, peeled and finely chopped
1 tomato finely chopped
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon garam masala
2 tablespoon fresh lime or lemon juice
Handful of coriander leaves

Method

Combine lentils, turmeric and water in a large saucepan. 
Bring to the boil and then reduce to a simmer.
Simmer gently for about 20-25 minutes or until lentils are tender and water is absorbed, (You may need longer and more water depending on the lentils)

Whilst the lentils are cooking, heat a heavy fry pan and add the oil.
Add chillies and cumin, sizzle for a few minutes and then add garlic and onion and cook until soft and lightly browned.
Add ginger, tomato, chilli powder, salt and garam masala.  Cook until tomato is soft about 10 minutes.
Add the lentils, stir to combine, warm through and adjust seasoning with salt and lemon juice.

Top with coriander leaves.

Serve with flat bread or Poppadoms

This is a winner!

Mamma Marmalade



Wednesday, 9 August 2017

Cheesy Egg Toast - something quick and yum

Sometimes you just want something to eat that is Simple. Satisfying. Not too much. 

Essentially this is just a piece of bread with an egg baked on top with a bit of grated cheese - the extras are up to you - a slice of ham, maybe a slick of mayo or mustard - a sprinkle of spinach ... Enjoy it your way!  Maybe brekkie or brunch or quick bite before heading out with the family  ...  Cheers !  Colleen
Cheesy Eggy Toast by Feed Your Inner Cook
Prepation  2 minutes
Cooking    10 - 15 minutes depending on your oven.

Ingredients  (for one slice of bread - bake as many as you need)
1 slice of bread at least medium thickness, not too thin. I leave crust on.
1 slice of ham (optional)
1 egg
Dab of butter or mayo and dab of mustard /pesto etc (optional)
Shredded baby spinach leaf  And/Or  chopped parsley, thyme etc (optional)
Salt and Pepper to your taste
Sprinkle of grated cheese to cover the edges

Method 
Preheat your oven  -  needs to be about 180 ◦ Fan forced  or 200 ◦ C approx
Line a flat baking tray with baking paper
Using the back of a (tea)spoon gently press to make a hollow in the bread without tearing.
Butter/mayo the edges of bread - add a little mustard etc if wanted
Put the bread on the baking tray.
Place the slice of ham in the centre of bread piece
Gently Crack the egg into the centre well
Sprinkle a little grated cheese to cover the edges. Press gently so cheese stays on bread.
Scatter with herbs, salt and pepper to taste

Bake approx 10 minutes depending how firmly you like your eggs cooked.

Options
Serve with some grilled or fried mushrooms, tomatoes or spinach on the side.

cheesy egg toast by Feed Your Inner Cook

                                                        Enjoy!  Colleen




Wednesday, 2 August 2017

Poached Pears in Red Wine

Whilst the glorious winter weather is still with us why not try this favourite dessert.  I don't use much sugar at all when I poach my pears, preferring to taste the spices that are added to flavour the poaching liquid.

Ingredients

4 pears peeled but leave stalk on
stick of cinnamon
Orange or lemon peel x 3
Vanilla Bean
2 star anise
Water plus 2 cups red wine to cover pears
1/3 cup of sugar

Method

In a deep saucepan combine all ingredients apart from the pears and bring to a simmer.
Add the pears and cook until pears are tender - this can vary from 30 minutes to 2 hours depending on the variety of  pear and their ripeness.  But the longer they simmer the more flavour they will take on.

Leave to cool in the syrup and serve at room temperature.

Delicious with a homemade custard or Ice Cream.

For more decadence you can serve with Chocolate sauce.

Mamma Marmalade

Wednesday, 26 July 2017

Thai Red Fish Curry - using shortcuts

This is a 'use what's there' recipe - a quick combination of lots of veggies and some pantry staples for a quick and nourishing family meal - any leftovers are perfect for lunch the next day.  Instead of salmon, use chicken (even leftover BBQ chook) or what you have on hand.  
Favourite Son was popping in around dinner time on his way back from Splendor in the Grass Music Festival, with a bit of a cold, needing something flavoursome and hearty. Instead of serving the salmon fillets whole as part of my intended meal - I simply cut the fillets into chunks, added a few more veggies and had enough for 4 people - fast, fresh, delicious.  And, yes, he gave his Mum a big hug thank you! Aaah!   Enjoy!  Colleen
Salmon Thai Red Curry by Feed Your Inner Cook
Preparation    5 minutes
Cooking        15 minutes

Ingredients

Packet of long-life noodles (I used Hokkien) Soak in boiling water for a couple of minutes, drain then add noodles to pan just before serving

2 Salmon fillets (approx 120gm each)  or Chicken thigh fillets etc - cut into chunks about 1 inch square (roughly)

check your veggie crisper for what works with Thai flavours (eggplant, broccoli, those half capsicums, cauliflower, cabbage - great way of combining a few vegg)

This is just a suggestion of veggies to use 
2 onions - sliced
2 cloves garlic - crushed
Capsicum (red, green, yellow) sliced
1 zucchini - cut into large half-moons
1/2 cauliflower - cut into florets
1/2 cabbage - shredded
3 shallots - sliced into 2 inch batons
2 handfuls baby spinach leaves

1 tin good Coconut Milk (approx 270ml) 

2 -3 tablespoons Thai Red Curry Paste (use to your taste)
some chopped lemongrass (optional)
some grated ginger
1/2 - 1 teaspoon Dried Chilli flakes - or use fresh  (optional)
Pepper (optional)
Fish Sauce or Soy Sauce (optional)

Some Thai Basil leaves for garnish (optional)  I have some in my herb garden
Roasted nuts or Cashews for garnish (optional)

Method

while the fish is cooking - Boil some water,  soak your noodles for a couple of minutes in a bowl, drain and leave aside.

Heat a pan and add a splash of oil
Gently cook the salmon pieces, turning carefully until almost cooked through.  Remove from pan into a bowl and keep aside until end.
Add a little more oil to the pan and cook the onions, then add Red curry paste. Stir well.
Stir in the garlic, ginger, lemongrass and the chopped veggies.  Add the veggies depending on how long they take to cook - eg spinach last as it wilts so quickly
When veggies are half cooked - add the coconut milk,  and stir well.
Add the remaining veggies that need minimal cooking and stir through.
Now taste - do you need extra curry paste, heat, pepper, salt (Fish Sauce/Soy Sauce) - adjust and add to your taste.  Cook through and stir in well.
Return the fish pieces and the noodles to the pan and stir gently through so they are warm.
Serve with the optional basil / nut garnishes
                                                   Enjoy!  Colleen



Wednesday, 19 July 2017

Low Carb Cheesecake (No Artificial Sweetener)

If you or a family member are trying to minimise their "carbs" but crave a touch of sweet -  but don't like the idea of using artificial sweeteners, then give this recipe a try.  It is delicious and only approximately 14 grams of carbohydrate per slice (without the topping). Also Gluten Free.


Ingredients - Crust

1 3/4 cups fine almond flour
2 teaspoons brown sugar
Pinch of salt
1/4 cup of melted unsalted butter
1/2 teaspoon cinnamon

Ingredients - Cheesecake

2 x 250g packages of cream cheese
2 cups of thickened cream
1/4 cup sugar
2 teaspoons of vanilla

Ingredients - Chocolate Ganache layer - (Can be omitted to keep the carb content lower)

80g dark chocolate, chopped
3 tablespoons of thickened cream
1/2 teaspoon vanilla
Pinch of salt

Method

Preheat oven to 180 degrees Celsius

Grease a 10" springform tin.

To make crust, combine almond flour, brown sugar, and salt in a small bowl. Add the melted butter and mix thoroughly, it should resemble damp sand.

Press evenly over the bottom of the springform tin.

Bake in the preheated oven for 10-12 minutes until golden and set.  Cool.

Make ganache by placing chocolate in a small heatproff bowl. hen heat the cream in a small saucepan on the stove on medium heat, once it has come just to the boil, remove from heat, add vanilla and salt. Pour over chocolate and let stand for 30 seconds, then stir constantly until chocolate is melted. Cool slightly.  Pour ganache evenly over baked crust, smoothing all the way to the edges.
Place in refrigerator whilst preparing cheesecake filling.

Place cream cheese and vanilla in a large mixing bowl, and beat until smooth.

In a separate bowl, beat the thickened cream and 1/4 cup of sugar. Beat until stiff.

Gently combine cheese cream and whipped cream mixture.

Pour cheesecake filling over crust.

Place cake in refrigerator overnight or for several hours.

Remove from tin and

Serve with a small drizzle of berry coulis or in our instance some Davidson's Plum sauce.

Yum Yum

Mamma Marmalade


Wednesday, 12 July 2017

Panettone French Toast - Christmas in July treat

Panettone is a wonderful Christmas treat - a rich buttery Italian fruity bread loaf.  I love buying an extra one and storing away for July when the Queensland weather has a lovely cool crispness and we can really enjoy a winter indulgence.
Serve with a warmed bowl of berries and some vanilla speckled cream to really make your breakfast or brunch really feel special.  Enjoy!!    Colleen

Ingredients      (these are measurements for 2 serves)

Toast
1 thick (1 1/2 inch at least) slice of Panettone per person

2 large eggs
2 tablespoons milk
1 tablespoon brown sugar (or you could use castor sugar)
Shake each of - cinnamon, cloves, nutmeg.
1 tablespoon butter
splash of Light Olive Oil  - this has a very mild flavour.  Or splash of sunflower oil.  
TIPS & HINTS combining the light oil with the butter slows the butter burning too quickly

Berries
mixture of sliced strawberries, blueberries, raspberries, blackberries.
I like to add a couple of teaspoons of Sutton's Apple Syrup from Stanthorpe (see below)

Cream
1/4 cup cream
teaspoon icing sugar 
tiny dab of Pure Vanilla Bean Paste - preferably organic

Method

Lightly whisk the eggs, milk, sugar and spices in a bowl and then pour into a dish where you can lay the panettone flat for it to soak up the eggy mix. I used a pyrex baking dish approx 33cm x 20cm x 5cm deep
Soak the bread for approx 15 min or more - turning to ensure it is well soaked.

While the bread is soaking
Warm serving plates 
Gently heat the sliced berries with the apple syrup - until warm, not soggy. Transfer to a warm bowl 

Whisk some sifted icing sugar into the cream with the dab of vanilla paste until just combined - you want pouring consistency

Warm a wide pan on the stove and melt the butter/oil until begins to foam.

Transfer the bread slices to the pan using a wide slide.
Cook approx 2 mins per side until golden - keep an eye on these - burn quickly.

Serve on warmed plates with the berries and cream. Yuuuuuum!!

From the Granite Belt, Stanthorpe area - we like (and paid for our own) Sutton's Apple Syrup suttonsfarm.com.au  also if you are in the area be sure to stop at Pyramids Road Winery and say Hi to Warren and Sue - Stanthorpe is a great spot to visit in Queensland!
      
Enjoy!     Colleen

Wednesday, 5 July 2017

Chicken and Leek Gratin

Don't you get so excited when you receive a new cookbook from one of your favourite authors?  My "Essential" by Annabel Langbein arrived on the doorstep and I couldn't wait to try out one of her recipes for dinner that night.  I chose this Gratin and I am sure you will find it delicious and surprisingly easy to put together.  The fresh herbs really elevate this dish.


Ingredients

1 Tablespoon butter
2 leeks finely sliced
Salt and pepper
6 boneless chicken thighs
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1 Teaspoon fresh thyme leaves
Pinch of Cayenne pepper
Pinch of salt
1/4 cup of pouring cream or chicken stock

Crumb

1/4 loaf of day old crusty bread
2 cloves of garlic
2 anchovies (can omit)
1 large handful of fresh parsley
Zest from 1 lemon
1/4 cup melted butter
1/4 cup of grated Parmesan
1/2 Teaspoon chopped rosemary leaves

Method

In a heavy based fry pan, heat the butter and add sliced leeks.  Season with salt and pepper.
Cook over a low heat, stirring occasionally until soft, about 15-20 minutes.

Marinate chicken by combining Chicken, Worcestershire sauce, mustard, thyme, cayenne pepper and salt in a glass or china dish.
Allow to sit for about 10 minutes.

To make the crumb, tear bread into rough pieces and pulse in a food processor to make coarse crumbs, set aside.

Place garlic, rosemary, lemon zest, anchovies, parsley and melted butter into the food processor and whiz to combine.  Add bread crumbs and Parmesan, whiz to combine.

Remove the leeks from the heat and add the cream or chicken stock.
Spread evenly over the base of  shallow large oven dish.
Arrange chicken on top and then cover with the crumb mixture.

This can be chilled at this stage for several hours.

When ready to cook, pop chicken in  a preheated oven at 180 degrees Celsius until fully cooked and crumbs are golden, approx 3/4 to 1 hour.

Great on a cold winter's night.

Mamma Marmalade