Moroccan orange cake

This cake was a complete experiment this morning.  I decided to put a bulk load of oranges from the wholesale market to good use in baking.  However when reading the ingredients I realised we were missing half the items so had to make it up as I went along.  I was very surprised how delicious and simple it turned out!

The original recipe is actually a gluten free healthy cake, however I didn't have any ground almonds so had to add flour but by all means try it as a gluten free option too.

It is a no beating, no butter cake, which makes it very quick and very easy.

So here it is, a simple tangy Moroccan orange cake!



You will need:

• 350g self rising flour
• 250g xylitol (or sugar for a less healthy option)
• 2 tsp baking powder
• 5 eggs
• 200ml sunflower oil
• 2tsp agave syrup (or substitute with honey)
• zest and juice of 1 large orange and 1/2 a lemon
• 3 cinnamon sticks

Note: for gluten free option substitute the flour for 300g ground almonds.

Method:

1) Heat the oven to 180 degrees.  Line the base of 20cm spring form tin with baking paper and grease the sides.  Mix together the flour or (almonds for gluten recipe), xylitol and baking powder.  In a separate bowl whisk together the eggs, oil, 2 tsp agave syrup and orange and lemon zest and orange juice.  Pour the mixture into the dry mixture and combine.

2) Pour into the prepared tin and bake for approx 50 - 60 minutes or until a skewer comes clean from the centre and there is no raw cake sticking to it.  Cover with foil if it is browning too much.  Allow to cool and make the syrup.

3) Pour juice from 1 orange and 1/2 a lemon into a pan with 60g of agave syrup (or 3 tsp of sugar), bring to boil and leave simmer for 5 minutes. 

4) While the cake is still warm drizzle the syrup over the cake and all it all to seep in.  I made a few holes with a skewer on top of the cake to ensure it all gets soaked up.

Enjoy!

Greek shortbread (Kourambiedes)

These buttery melt in your mouth biscuits are an institution in every Greek home.  Traditional shortbread doesn't get better than these.

This, my mothers recipe makes quite a lot, but they do keep for a while in a airtight biscuit tin and are great to offer guest when they pop in for a quick cuppa.

You will need:

• 500g unsalted butter
• 1 egg yolk
• 5ml vanilla essence
• 1kg cake flour (more or less depending)
• 1 cup chopped roasted almonds (optional)
• icing sugar

Method:

1) Cream the butter very well till white, add egg yolk, vanilla and a tablespoon of icing sugar.

2) Sift in flour, little by little so eventually the mixture is a soft dough that is not to sticky to handle.  You may use less or more flour to get it to this point, depending how long you beat the butter for, but the dough should not be too hard or too soft.  You may add a cup of chopped almonds if you wish.

3) Take a handful of dough and create a ball, then roll on a lightly floured surface with a rolling pin.  Using a glass cut out the half moon shapes.

4) Bake at 180 degrees for 20 mins or until golden, then sprinkle with icing sugar the minute they come out the oven so they absorb most of it and later once they have cooled sift more icing sugar over them, enjoy with a cuppa or store in an airtight container for a rainy day.

easy ciabatta bread recipe

No Kneading....just mix ingredients, leave to stand overnight in fridge and bake the next day.  How simple!!!

The best part about baking bread...is the smell, and I love serving it warm with a delicious bean stew or homemade soup.  On this occasion I couldn't resist the fresh warm loaf straight out the oven, so had to indulge in a fresh tomato and basil bruschetta.

I am a real novice when it comes to baking bread, but this recipe is dead simple.  It makes enough dough for 3 loaves which freeze well.  Or you could save some dough for homemade pizza - delicious. 

Recipe:

You will need:

• 1 kg bread flour
• 10g sachet dried yeast
• 20g salt
• 750ml ice cold water

Method:
1) Mix all the dry ingredients in a bowl and slowly mix in the water with a strong spoon,  then with wet hands fold the mixture till smooth and firm.
2) Cover with plastic and leave to stand in the fridge overnight.  The dough will keep for 3 days before baking.  There will be enough to make 3 loaves 650g each, but you can also use it for pizza, focaccia or baguette.
3) Put the dough in a flour-dusted cloth and twist and pull to create the desired shape of the loaf.  Bake at 200 degrees for 35 mins. 

crunchies

....cause one always needs a little something with a cup of tea.

I introduce to you Crunchies...a South African favourite, truly the simplest and quickest biscuits of them all. 

As long as you have a bag of oats lying around, you're away.  My favourite part is measuring the golden syrup, man oh man golden syrup and me are very good friends, I always add a little extra just because.

Makes approx 24 pieces (depending on how big you cut them)

You'll need

1 cup of flour
1 cup of coconut
1 cup of sugar
2 cups of oats
1 teaspoon of bicarb of soda
1 1/2 tablespoons of golden syrup
6 0z of margarine

Method:

Melt margarine and syrup, add to dry ingredients and mix well. 
Spread in a tray and bake at 180C for about 15-20 mins or until golden brown
While still hot, cut into square and leave in the tray to cool.

Tip:  The mixture may seem a little dry but you need not worry, when it bakes it all binds together.  Just make sure you pack in in the tray tightly

banana loaf

This banana loaf is the ultimate cure for a wet, windy Monday morning.  Comforting, easy and a great friend of a well deserved cuppa.

This recipe is a real classic, deep from within the roots of a little village in Swaziland.
Using simply a bowl and wooden spoon, no electric mixer necessary (but feel free to use one if you prefer), it comes out light and fluffy either way.  Simple!

You'll need

• 150g margarine
• 160g sugar
• 3 eggs
• 3 bananas (peeled and mashed)
• 1/4 tsp vanilla essence
• 275g flour
• 2 tsp baking powder
• 1/4 tsp salt
• 100g walnuts (optional - I leave them out)
• 2 Tbs milk

Method:

1) Cream the margarine and sugar in a bowl till creamy.  I simply used a wooden spoon.

2) Add the eggs, one at a time.

3) Stir in banana puree with vanilla essence.

4) Mix in the flour, baking powder, salt and fold into the creamed mixture together with the milk.

5) Turn into a loaf tin and bake for 1 1/2 hours in pre-heated oven of 180 degrees

mozzarella herb muffins (Low GI)

This time of year is a very busy time in the garden.  Everything doing what they need to do to prepare for the winter. Trees loosing their leaves, squirrels collecting and storing their food and plants buckling down on low energy mode.  I wanted to make the most of the herbs before they disappeared.  I picked all that were left and decided to make these healthy herby mozzarella muffins.  They make a wonderful savoury afternoon snack for children and great to take round to friends.

Makes 12

You'll need:

• 1 cup mozzarella
• 1 onion finely chopped
• 1 clove garlic, finely chopped
• 1 1/4 cup flour
• 2/3 cup oat bran (or plain oats)
• 2 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 4 chopped cherry tomatoes (or 1 chopped regular tomato)
• 2 large bunches of herbs (mint, parsley, chives, oregano; approx 10 Tbs in total)
• 1 egg
• 1 cup plain yoghurt
• 15ml olive oil
• 15ml balsamic vinegar
• 1 tsp salt
• fresh ground pepper

Method:

1) Preheat oven to 180 degrees

2) Mix dry ingredients together

3) Add herbs, yoghurt, oil and vinegar and mix well.

4) Grease a muffin pan well

5) Spoon mixture into the pan and bake for 25 mins or until golden.