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 29 October 2014

Fang’s Fuss Free Fruit Slice

Variations of this recipe can be found in school fete fundraiser cookbooks, vintage magazines and probably your Aunty’s kitchen.  It may not be a trendy ingredient but a tin of Condensed Milk (which is milk and sugar) has been the backbone of Australian rural and city kitchens for years and with good reason. It doesn’t need refrigeration, has a long shelf life and often replaces butter and eggs in baking and dessert recipes.  Whilst the fat and sugar content needs to be observed – this makes a generous sized Fruit Slice and can be cut into small portion sizes.  There is also the option of freezing some for later. 



The ingredient list is very flexible – add the fruits and nuts that you enjoy or change it from time to time for a different flavour combination.  Either way, it is a quick, easy and filling slice – Enjoy!
And no – I’m not revealing the identity of “Fang”.

Preparation:     5 – 10 minutes
Cooking:          30 – 40 minutes
Tell the hungry hangers-on they will need to wait at least 30 minutes for it to cool (good luck)

Ingredients

400 gram tin condensed milk (approx. size)

300 gram mixture of dried fruits - your choice. I like a combo of ‘mixed fruit’ and always add a good handful dried cranberries for their ruby colour plus that tart zingy zing.

1 teaspoon of ground spices – your choice or combo of cinnamon, nutmeg or cloves

100 gram of nuts and seeds – I like a combo of slivered almonds, pistachios, seed mix including pumpkin seeds, pine nuts and sunflower seeds plus some chia seeds

A small palmful (about 1 ½  -  2 tablespoons) each of Rolled Oats and shredded coconut

1 cup of sifted Self Raising Flour

Option:  Flaked Almonds to sprinkle over the top.
  
Method

Preheat oven to 155 - 160˚ C and line a rectangular oven dish (approx. 29cm x 18cm x 5cm) with baking paper.

Using a large bowl, mix all the ingredients together so they are evenly distributed.  

Pour into the oven dish and smooth the top slightly.  Sprinkle over the flaked almonds and push them in, ever so lightly so they adhere to the mix.

Bake for 30 – 40 minutes depending on your oven.  Check at 30 minutes.  This is usually long enough. Should be firm to the touch and a nice golden colour on the almond topping.

Leave in the tray to cool and firm up for 15 minutes. Remove and cool on a rack. Slice into bite size pieces.
                                                     Enjoy!   Colleen


Thursday 23 October 2014

Eggs Benedict with homemade Hollandaise

Eggs Benedict with homemade Hollandaise

Great to make yourself with the freshest ingredients, organic eggs and Pancetta.

Hollandaise Sauce

Ingredients

3 egg yolks
6 tablespoon softened butter
Salt
White pepper
1 tablespoon lemon juice


Method

Place 3 egg yolks in a heatproof bowl over a bowl of just simmering water. (Don't let the dish touch the simmering water)

Whisk eggs until light, then add butter 1 tablespoon at a time.

Whisk continually until mixture thickens, this may take 10 minutes but your patience will be rewarded.

Season with salt and pepper and add lemon juice.

Serve over perfectly poached eggs and grilled Pancetta on English muffins, sprinkle with chopped parsley.

You will taste the difference to bottled Hollandaise, I guarantee.


Delicious treat now and again.

Tip
Add a dash of vinegar to your boiling water for the perfect poached egg, holds the white together.

Mamma Marmalade

Tuesday 14 October 2014

Le Dîner En Blanc Brisbane 2014 Special Report.


  
     
Feed your Inner Cook    - A Special Report  
  Le Dîner En Blanc Brisbane    2014 
Brisbane put on a spectacular October Spring Evening for our 3rd annual Dîner En Blanc.  Anticipation built as 2,000 folks decked out in white ensembles were transported from locations across Brisbane to assemble at the secret location - Roma Street Parklands. Surrounded by water features, magnificent trees and curious onlookers we quickly transformed the city parklands into a convivial open air picnic.  People laughed, chatted, made new friends, marvelled at the creativity of table decorations and witty outfits as they wined, dined and danced .  All too soon it was time to depart taking everything home - including happy memories of a whimsical special evening.  
Thank you to all the organisers, volunteers and guests who helped make this such a magical and special night. Merci.      
Photo: THANK YOU BRISBANE!

What an amazing evening! Everyone put in so much effort to look amazing, the table decorations were gorgeous and inventive, and the vibe was positive and magical!

This is just the first photo of many to come, by our incredible official photographer D.Vogelsang Photography!

#BlancBNE #DEBBNE
                                                                                   



                                       Menu Pour Monsieur et Mademoiselle   
                    
                                              Entrée
Succulent Roast Duck  and Crispy Spring Vegetable Rolls 2 Ways with Spiced Apple Cider Sauce  and  ' Maggie Beer’  Cabernet Wine Sauce





                  Main Course 
French Provincial Chicken Peppercorn Loaf in flaky golden pastry 
Spring Green Beans and Fresh Baby Lettuce Vinaigrette Dressing
Organic Beetroot with Sour Cream dusted with crunchy bacon crumbs And Homemade Slow cooked Tomato Relish                         
                                           
                                               
                                          
                                             Dessert                            
                          Decadent Amaretto and Sour Cherry Tart                             
                               Served with thick Amaretto Cream
                                     Sour Cherries in Rich Syrup
            Maple dusted Almonds and Amaretto biscuit crumble                                                                    
                 Cheese Platter
Selection of Australian Double Brie and Matured Cheeses Spiced Fruit Paste, Fruits, Seasonal Berries

                                      
  Bon Appétit                           

Devised and Designed   feedyourinnercook.blogspot.com.au
For more information about  Dîner en BlancBrisbane   http://brisbane.dinerenblanc.info/