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!

Apple Cinnamon Burritos

You can make lots of these burritos and freeze them for an ultimate delicious treat! I pre-boil 2 or 3 cans of condensed milk and store them in the cupboard ready for use.

You will need :-

3 apples cored and cut into chunks
2 tablespoons water
1 cup sugar
1 tablespoon Cinnamon
6 Flour Tortillas
Optional extras : 1/2 cup walnuts or 1/2 cup raisins

Toffee Sauce (Dulce de Leche)

1 can sweetened Condensed milk

Preheat oven to 375°F
Put apples in a pot with the water, add the sugar and cinnamon.
Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes. (I puree at this point - not a fan of apple chunks)
Stir in walnuts or raisins if desired.

Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
Fold in the sides and then roll up the burrito.
Repeat with the remaining tortillas.
Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.

Toffee Sauce
Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.
Do not let the pan boil dry.

Remove can and let cool completely.
The milk will be transformed into a very thick, dark caramel.

Spoon over the burritos and serve.

Tender Buttermilk Biscuits

This is a great, simple little recipe - serve the biscuits with pepper jelly and they'll be a big hit.

You will need-


4 cups all-purpose flour
1 tsp baking powder
1/4 cup sugar
Salt
1/2 cup shortening
2 cups buttermilk, plus more for
brushing

Pre-heat the oven to 425 degrees.

Mix the dry ingredients in a bowl then cut in the shortening. Add the buttermilk and the mixture should be soft dough.
Turn out of the bowl, roll and cut and place on a baking sheet.
Brush the tops with some buttermilk.

Bake for 15 minutes or until lightly browned.

Option : Divide the mixture into two and add cheese to one half to create a savoury option, any cheese works.

Banana Loaf

This is a staple in our house - the boys take it to school with their lunch - it keeps for a week and the flavour, if anything improves as the days go on!

Ingredients :-

1 ¾ cup flour
½ tsp baking soda
1 ½ tsp baking powder
¾ tsp salt
¾ cup white sugar
1 egg (beaten)
¼ cup oil
1 cup mashed bananas
½ cup milk

I sometimes add walnuts to the top or Chocolate for a slightly different texture.

Sift the flour, baking soda, baking powder, salt & sugar into a bowl.
Combine the egg, oil, bananas and milk and add to the dry ingredients.
Stir until the mixture is well blended.
Put in a 9 x 5 pan and bake at 350 degrees for 60 minutes.

Double up the mixture and put it in a loose bottom pan. After 60 minutes, turn the heat down to 200 degrees and bake for a further hour.

Enjoy!

Almond Biscotti

An Italian favourite - and so easy to make...ideal for dipping in coffee, ice cream or even the odd glass of red wine...feel free to add your own flavours - choc chips & cocoa, vanilla & pecan, the world is your taste oyster..

Ingredients:

1 cup white or brown sugar
1/4 cup, 4 tablespoons of butter, softened
2 eggs
1 tbsp almond extract
2 cups all-purpose flour
1 tsp baking powder
A pinch of salt
1/2 cup shaved almonds

Directions:

Preheat your oven to 350 degrees.
Cream the sugar and butter together until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the almond extract.
Whisk together the flour, baking powder and salt and add to the wet mixture. Combine well then stir in the almonds.

Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a silicon (or parchment)-lined baking sheet flatten slightly and bake for 30 minutes.
Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the biscotti lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!