Orange Bunt Cake

With 4 children to prepare lunch boxes for, I am in constant need of things to fill them with. I regularly seem to have fruit in the fruit bowl that is near its expiry date that no-one wants to eat OR they are no longer interested in. This is a great way to use up 2 - 3 oranges that no-one is interested in.

This recipe is great with a plain frosting, an orange frosting or a chocolate glaze. Chocolate orange is such a great combination! This makes a large bunt cake and will give you 12 slices (enough for a couple of days of lunch box fillers). Just make sure the cake is completely cold when you frost/glaze it.

If you can’t get hold or orange essence, add half a teaspoon of finely grated orange rind (remember to wash the outside of the orange first, they are regularly waxed to make them appealing to purchasing).
A quick word about oranges.  I love them and when they are in season I have been known to eat up to 3 a day.  I just can’t get enough of them.  I do have a preference, Valencia Oranges are my absolute favourite!  They are super sweet, juicy and delicious and the added bonus is, the skins come away from the flesh easily.  Please don’t let their skin put you off though, sometimes they have a green tinge and are not as bright in colour as other oranges available.



Recipe:

1 cup butter - at room temp.
1 1/2 cup sugar
4 eggs
1/2 teaspoon orange essence
3 cups self raising flour
1 teaspoon Ward’s baking powder
1 cup fresh orange juice

Pre-heat your oven to 180oC (375oF) and grease a 20 cm bunt tin and set aside until needed.
In a large bowl beat the butter until creamy. Add the sugar, eggs and orange essence - beat until thick and creamy.
Add half the flour and half the orange juice and fold through to combine (don’t beat or stir, gently fold the mixture)
Add the rest of the flour, Ward’s baking powder and orange juice and fold until combined.
Carefully fill the bunt tin with the batter (it will be thick - this is normal)
Place the tin into the pre-heated oven.
Bake for 50 - 55 minutes or until a toothpick comes out clean when tested.
Leave to cool for 10 minutes before you turn it out and let cool completely.

Happy cooking!
Elizabeth x

Italian Chicken Soup with Raviolli

I love soup, there is something about it that warms my heart with its simplicity. Add a loaf of crusty bread and I am in heaven! Of course butter is a must with the bread (butter and myself are great friends).

As you are probably aware of by now, I use what is in season and on sale. The day I bought the ingredients for this soup chicken Marylands (legs attatched to thighs) were on sale as was Agnolotti Pasta (rather than Raviolli). The vegetables are what was in season. Other vegetables that work well are: green beans. leeks, cauliflower, capsicum and spinach.

To make this recipe you are going to want to remove the skin and fat from your chicken (this saves time in the long run, no skimming fat off the top of the soup before serving time). Ensure you have a large heavy based pot. A pot with a thin base will “catch” this means that anything that touches the bottom will probably burn as the heating element is so close to the food. I cook this uncovered and stir every now and then.

This recipe makes roughly 12 servings. It reheats wonderfully and is great the next day, though it might need an extra cup of water or stock to thin it out a bit.

A quick word about stock, I am a fan ofpre-made stocks and stock powders.  They are bursting with flavour and save you hours of cooking.  If you have a genuine love for cooking stocks, plese feel free to make your own.  I prefer the brand Massel, they have no nasty numbers and taste great.  I only ever buy the large tubs or cans of their stock powders as I use them so often. I hope your family loves this as much as mine.

Recipe:
1.5 kilos chicken pieces (or a whole chicken if that is what you’ve got)
2 tablespoons oil
2 potatoes, peeled and diced
3 carrots, diced
1 large onion, diced
4 garlic cloves, minced (about a tablespoon)
1 small sweet potato, peeled and diced
1 cup diced pumpkin
3 celery stalks, sliced and diced
1 head of broccoli, chopped (include the steams too)
1 zucchini, diced
425g tin diced tomatoes
12 cups boiling water
1 teaspoon Massel chicken boullion powder
1 teaspoon Massel beef boullion powder
1 teaspoon Masterfoods dried basil
1/2 teaspoon Masterfoods dried thyme leaves
500g frozen raviolli/agnolotti (I use cheese)
Parmesan cheese to serve.

In a large soup pot (with a heavy base) heat the oil.
Add the “hard vegetables” and fry for about 3-5 minutes, stirring often.
Add the soft vegetables and fry for an additional 2 minutes, stirring often.
Add the tomatoes, boiling water chicken pieces, Massel stock powders andMasterfoods herbs.
Bring to the boil and reduce to a simmer for 1 1/2 hours.
Remove the chicken to shred.
Add the raviolli (or agnoliti).
Shred the chicken, discard the bones and and grissely bits and return to the pot.
Cook for a further 15 -20 minutes until the pasta is well cooked - not al dente but well cooked (firm pasta in a soup doesn’t taste/feel right).
Remove from the heat and let it rest for a few minutes.
Ladle a portion into each bowl and top with a small amount of fresh parmesan cheese.

Happy Cooking!

Elizabeth X

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