Archive | August, 2011

Whole Orange Muffins

27 Aug

Tasty tasty tasty!  It seems a bit strange but you use the whole orange in this recipe but the flavour is divine, they are so moist and yum yum yummy.  You really do need a food processor for this recipe.


  • 1 Orange
  • ¾ cup sugar
  • 1 egg
  • ½ cup milk or orange juice
  • 100g melted butter
  • 1 ½ plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup of dried cranberries
  • ½ cup walnuts (optional)

Oven: preheat to 200.C


Cut up the whole orange into small chunks and place into the food processor with the sugar. Blitz until the orange is finely chopped.  Add the melted butter, milk and egg and process until combined.

Place the dry ingredients into the food processor and sprinkle in the dried cranberries. Pulse mixture carefully until just combined.

Spoon mixture into muffin tin and cook for 12-15 mins or until slightly browned and they spring back when you touch the centre.


These are great straight from the tin still warm.  They are also great to freeze and use as a lunchbox filler. (they will be defrosted by morning tea time).  If you don’t have any dried cranberries you can use sultanas, I love the big juicy golden ones.  You can also add walnuts to give a bit of texture but I tend to double the amount of dried fruit instead.  Also, make sure you take out any pips from the oranges they may be a bit bitter.

Adapted from: My cookbook, It has taken me a lot of attempts to get this recipe just the way I like it. Originally I got the ideas from a couple of NZ bakers, Jo Seagar and Alison Holst and from a recipe on a sheet of newspaper that I found when I unwrapped some glasses when we moved from NZ to Singapore.


Pizza Scrolls

27 Aug

I know, these don’t look pretty.  However they are very easy to whip up for a quick lunch and are of course extremely tasty.


  • 2 cups plain flour
  • 2 tsp baking powder
  • ½  tsp salt
  • 1 cup buttermilk
  • Topping:
  • ½ cup tomato puree
  • 1 tsp dried oregano
  • 1 ½ cups grated cheese
  • (any other bits that you may like to add eg pineapple, salami, capsicum)

Oven: Preheat to 200.C


Place the dry ingredients into a bowl.  Make a well in the centre and pour the buttermilk into it.  Mix together with a butter knife to form a soft dough.  Turn out onto a floured surface and knead until smooth.  Roll out to a 30cm square.

Spread over the tomato puree and then sprinkle with the dried oregano and then the cheese.  (If you want, you can now put on anything else that you think may be yummy.  I always add a few chunks of pineapple. Just don’t over do it, as it is difficult to roll up.)

Roll up and slice into 10 pieces and place into a greased muffin tin.  Bake for 25-30mins or until golden on top.


You don’t have to place them in a muffin tin to cook.  You can just place them closely together in a baking dish. I just like they way they look in a muffin tin.  When I say I grease the tin, I actually just spray it with non-stick oil from a can. Easy!  You can use this dough for pizza. oh and this dough is a bit sticky but don’t worry it is meant to be like that.  To make these scrolls that little bit special try brushing some sweet thai chilli sauce over the top. To make it easier to brush over I just warm the sauce gently first.

Adapted from: Donna Hay Kid’s magazine -special party issue

Vanilla Biscuits

20 Aug

These are a family favourite and another one pot wonder.   My brother used to make these when we were teenagers.  To further illustrate how good these are:  I once made a batch and set them out on my coffee table for afternoon tea.  A family member (who will remain nameless) ‘popped in’ and ate the whole plateful.  She just couldn’t help herself they are just so moreish.


  • 125g butter
  • ½ cup sugar
  • 1 Tbsp milk
  • 1 Tbsp golden syrup
  • ½ tsp baking soda
  • 1 ½ cups flour
  • ½ cup sultanas
  • ½ tsp vanilla

Oven: preheat to 1.80.C


Place the first 5 ingredients into a saucepan until all melted. When cool, add flour sultanas and vanilla.  Roll into small balls and flatten with a fork.

Bake for about 10 mins or until slightly brown.


Don’t worry if this mixture seems really greasy, it is mean’t to be like that.

You can of course be creative with this mixture try adding chocolate, cornflakes or any other dried fruit.

Adapted from: My Mum’s Cookbook, thanks again Mum!

Self-Crusting Quiche

9 Aug

A very quick and easy meal that allows you to empty the fridge of all vegetables that need using up.  Self-crusting means that you do not have to bother about pastry you just throw everything into the pot.  That is my kind of cooking!  The Quiche in the picture was our dinner last night; I got a bit carried away with emptying the fridge.  It looks a lot nicer if you put fewer bits in it, but it was very tasty.  Perhaps start with spinach and feta?  Or hey, go the whole hog and do a veggie surprise quiche like mine containing: carrot, potato, kumara (sweet potato) spinach, corn, red pepper and a small cube of feta.


  • 6 eggs
  • ½ cup flour
  • 2tsp Baking powder
  • ½ cup milk
  • 1 chopped onion
  • ¼ cup butter (melted)
  • approx 2 cups vegetables
  • Grated cheese (for topping)

Oven: Preheat to 180.C


Beat eggs a little then mix in other ingredients.  Add cooked vegetables like potato, pumpkin etc  Top with grated cheese and bake for 40 mins or until brown on top.


Here are some other ingredients that I have used in this quiche before. Cooked vegetables: Potato, Kumara (sweet potato), pumpkin, carrot.  Raw vegetables: peas, fresh sweetcorn, capsicum, thin asparagus, spinach.  Cheese: feta.  Meat: bacon, ham and Salami.

Adapted from: My Cook Book.  I got this recipe from my friend Kate when I was in school. (many years ago)

No Bake Citrus Slice

9 Aug

No need for an oven and extremely easy to make. I like to make a huge batch of the so that I can keep some in the freezer.  So feel free to half the recipe if you don’t want quite so much. This is an extremely versatile recipe you can use any citrus fruit. I always use lemon because I love that intense sweet sour lemon zingy flavour but you can use orange, lime or a combination of all three.  My Mum even makes a coffee version which is also very nice.


  • 200g butter
  • 1 can (400g) of sweetened condensed milk
  • grated rind of 1 lemon (or 2 if you really want)
  • 2 cups desiccated coconut
  • 500g biscuit crumbs (2 packets)


Melt butter in a saucepan, stir in condensed milk.  Add rind and coconut.  Mix well.  In a big bowl, smash up biscuits up using a whatever you have on hand.  I usually use a full tin can or a heavy cup.  You could use a food processor for this but I find that it makes the crumbs too fine.  I like to have a bit of texture, so I leave some bigger bits.  Add the crumbs to the mixture and spread evenly into a paper lined slice tin. Cover with a thick layer of icing.

Citrus icing:

  • Knob of butter
  • 2 cups icing sugar (approx)
  • citrus juice
  • grated Citrus rind (the yellow flecks look pretty in the icing)

Mix together until it forms a smooth icing.  If you want a thick layer of icing you will need to add more icing sugar.  Do not be afraid to add more juice if it is too thick or more icing sugar if too watery.


I love being creative with this recipe.  I love to use a variety of biscuit crumbs.  I usually use digestive biscuits because I can buy them in bulk (a 1 kg bag of broken biscuits) from a local baking shop.  However, when I made these in NZ I usually used malt biscuits which give a nice flavour and they make the slice a nice rich brown colour.  Oh…I just remembered that I also used gingernut biscuits which give a crunchy texture and the lemon and ginger flavours go really well together. Yum!  Just to let you know that the other reason that I double this mixture is because I always end up throwing away the 1/2 tin of condensed milk that I never end up using.  It is such a waste, so I just make heaps and freeze it as it freezes really well. (actually, it is really nice to eat straight from the freezer, especially on a hot day)

Adapted from: My Mum’s Cookbook  Thanks Mum!

Chocolate, Fruit and Nut Slice

9 Aug

This really is, a one pot wonder.  It is so fast to make, I often whip up this slice to take to work meetings.  I find that people are a lot happier in meetings when they eat some home baking. My husband starts a new job this week and he is having lots of meetings so I think they will benefit from this scrummy slice.


  • 150g butter
  • 2 Tbsp golden syrup
  • ¾ cup caster sugar
  • 1 cup coconut
  • 1 Tbsp cocoa
  • 2 cups plain flour
  • 1 cup sultanas (or any dried fruit)
  • 1 cup chopped walnuts (or any nuts)

Oven: Set to 150.C


Melt the butter in a large saucepan then add the golden syrup.  Add all of the dry ingredients into the saucepan and mix well.  Press mixture into a paper lined slice tin.

Bake for 15 mins or until the top looks matt.  It will still look a bit shiny if it hasn’t cooked long enough.  Let cool then ice with chocolate icing.

Chocolate Icing:

  • 3 Tbsp cocoa
  • knob of butter
  • 2 cups icing sugar
  • drop of vanilla essence (to taste)
  • hot water

Mix together with enough hot water to make a smooth icing.  Do not be afraid to add more water if too thick or more icing sugar if too watery.


Use whatever size slice tin that you have.  The bigger the tin the thinner the slice.  If you want a think slice, use a smaller tin, it is up to you.  This slice is a great way to use up any dried fruit or nuts that you have sitting in the pantry.  I have used everything from almonds, brazil nuts, to dried cherries, currants, dried blueberries, dried cranberries and a combination of them all.

Adapted from: Sugar and Spice with Jo Seagar

Sultana Cake

6 Aug

This is one of my favourite cakes.  It is full of sultanas and I love the almond flavour. I just made this cake to take around to my good friends in Singapore who have just had their second child.  I hope they like it as much as I do!


  • 2 cups sultanas
  • 250g butter, cut into small cubes
  • 1 cup sugar
  • 3 eggs, beaten
  • 1/2 tsp almond essence
  • 3 cups plain flour
  • 1 1/2 tsp baking powder

Oven: Turn oven to 160.c


Place sultanas in a saucepan and cover with water.  Bring to the boil then simmer for 15 mins.  This will make them nice and plump and juicy.  Drain thoroughly.  Add butter.  In a bowl beat sugar into eggs until well combined. Add sultana mixture and almond essence.  Sift flour and baking powder together.  Mix sifted ingredients into fruit mixture.  Use a spatular to place the mixture into a cake tin that has been covered with non-stick spray.

Bake for 1 1/4 hours.  After 1 hour use a skewer to check if it is cooked. If the skewer comes out clean it is done.


This cake is full of fruit and flavour.  I have made it numerous times and it is always a hit with friends and family.  Next time I may experiment by using a bit of ground almond in with the flour because I just love the almond flavour.

Adapted from: Edmonds Cookery Book