Orange Drizzle Cake

3/4 cup margarine or softened butter

3/4 cup caster sugar

3 large eggs

3/4 cup flour, sifted

1tsp baking powder

grated rind of one orange

2 tablespoons orange juice

pinch of salt

For the drizzle topping

1/3 cup granulated sugar

2 tablespoons of orange juice

Heat the oven to 350 degrees.

Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.

Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

When cooked and cooled, prick the top with a skewer. Combine the granulated sugar and orange juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in.

This recipe won't rise as much as the traditional lemon drizzle - but it soaks in more of the orange topping and is absolutely moist and delicious

Sausage Spirals

This is a quickie recipe that get's eaten in our house before it's hit a plate...I use it as a great alternative to sausage rolls and as a party favourite.

You will need :-

1 pack (2 sheets) butter puff pastry (defrosted but cold)

1 egg (beaten)

1 tablespoon dijon mustard

1 large pack of sausagemeat

salt & pepper to season

Preheat the oven to 400 degrees

Place the puff pastry sheets on your work surface so the longest edge faces you.

Using a pastry brush cover each sheet of puff pastry with a thin coating of Dijon mustard. Add a layer of sausagemeat, leaving a 1" margin at the edge farthest from you.

Gently and tightly roll up the pastry. Place in the fridge for 10 minutes.

With your sharpest knife, slice the 'log' into 1/2 to 1 inch thick rounds and lay on a parchment or silicon lined baking sheet.

The slices may deform a bit, reform with your fingers and don’t worry: they’ll look great when they bake! Leave some expansion space between the pieces.

Brush the tops with the beaten egg.

Bake for 15-20 minutes, until puffed and golden brown.

This recipe can be adapted to proscuitto ham and swiss, or even sweet ingredients - but be careful not to overdo the cheese, as it will melt and possibly burn.

Citrus Semifreddo

Ok, so this is fancy and takes time - but if you want something special - it's the one...

You will need :-

10 ginger snaps

1 1/2 tablespoons unsalted butter, melted

1/4 cup sugar, plus 1 tablespoon

4 large egg yolks

juice of 1 lemon

juice of 1 lime

1 tablespoon limoncello (optional)

Pinch salt

1 lemon, zested (you need to finely chop both these zests)

1 lime, zested

1 cup whipping cream

Directions

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.

Combine 7 crushed ginger snaps and the melted butter.

Put in the lined pan and press down to firm and form a crust.

Whisk 1/4 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend.

Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes.

Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining sugar in another large bowl until firm peaks form.

Using a large rubber spatula, gently fold the whipped cream into the custard.

Spoon the mixture onto the prepared crust.

Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 2 hours or up to 3 days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap.

Cut the semifreddo into 1-inch slices and sprinkle with the remainder of crushed ginger snaps and serve.

The ginger snaps can be replaced with Amaretti biscuits - but they are like gold dust over here - enjoy!