Afternoon tea cake for a new friend to the district. Whole Orange Cake.

This cake is quick and easy and in this recipe the orange is not boiled.

I was given this recipe by a CWA friend and have used it for years. 

It is fun to make it it fancy tins or a ring tin and then fill the centre with

fruit.

I whole orange, cut into quarters and remove any pips or thick pith

180g melted butter

3 eggs

1 cup castor sugar

1 1/2 cups self raising flour

Icing sugar to dust

Preheat oven to 180 degC. Grease and flour selected tin.

Blitz the orange until well puréed and quite smooth.

Add all the other ingredients and process until well combined.

Spoon into prepared tin and bake middle shelf for 40-45 minutes.

Cool on a rack. Serve dusted with icing sugar and fresh berries.

A week in New Zealand in May.

What a lovely place to visit and to have a dump of snow made it even prettier. I will visit again and explore more of the south island maybe in spring.

 

 

Pumpkin, Apricot and Ginger Chutney.

This spicy chutney is a little unusual but I enjoy it with a soft cheese and it also goes well with cold white meat.

750g peeled, deseeded and diced pumpkin. A softer pumpkin is better such as Jap but the harder Queensland Blues (as pic) can be blitzed to make smaller pieces and therefore cook better.
500g peeled, cored and diced cooking apples
2 tablespoon grated fresh root ginger
2 red onions, finely chopped
250g soft dried apricots, chopped (I use scissors)
1 tablespoon salt
750ml white wine vinegar
10 whole cloves
1 cinnamon quill
1 teaspoon peppercorns
2 teaspoons grainy mustard
500g white granulated sugar

Place all the ingredients other than the sugar in a preserving pan (not copper, copper is for jam only).Mix well while bringing to the boil. Reduce the heat and simmer for 45 minutes until soft, stirring occasionally to avoid sticking. Add the sugar and stir until dissolved. Simmer on a low heat, uncovered for 1 to 1 1/2 hours, stirring at regular intervals. The chutney needs to be thick and free of liquid. Ladle into sterilised jars and seal with plastic or vinegar proof lids. Best left to mature for a month in a cool, dark place. Makes about 4-5 cups.

Zucchini, Pea and Mint Soup.

This a is very quick andtasty soup for a winter lunch.
Serve with warmed pretzels.

1 teaspoon butter
1 white onion, diced
500g zucchini, grated
300g frozen minted peas, thawed
1 3/4 litres vegetable stock
Bunch of mint
Finely grated zest 1 lemon
Salt and freshly ground black pepper

Heat butter in a large pan, add the onion and cook gently for 5 minutes but do not brown.Add the zucchini, keeping aside 1/2 cup. Add the minted peas and also reserve 1/2 cup. Stir to combine with the butter/onion mixture. Add the stock and increase the heat, bringing to the boil and allow to cook for 5 minutes or until the peas are tender. Remove from the heat. Add two teaspoons of shredded mint to the reserved zucchini and peas and add the rest to the soup.
Blitz the soup until compelely smooth. Season to taste. Return to the heat, add the reserved zucchini and peas and cook until the soup returns to serving temperature.
Ladle into warmed bowls, sprinkle with lemon zest and garnish with mint sprigs. Serves 4.