250 grams cream cheese
1/4 cup sugar
1/4 cup cream
zest of 1 orange
segments of 1 orange, pith removed
METHOD
With a blender mix the cream cheese,sugar, cream and orange zest until smooth. Chop half the orange segments and stir through the mixture.
Spoon into pots, decorate with orange slices and serve with a biscuit or cookie.
KUMARA CURRY (lunch for 2)
1 large orange kumara, peeled and cut into cubes about 2cm
1 tablespoon each of oil and butter
1 small onion, sliced
1 cup coconut cream ( I make my own in the Thermomix)
1 level teaspoon each of salt, tumeric, curry powder
Parsley for serving
METHOD
Melt butter and oil in medium saucepan
Add onion and cook until soft
Add kumara and cook a few minutes to seal with out browning
Add salt, spices and coconut milk
Cover with lid and cook until soft, about 10 minutes
Remove lid and cook until liquid reduces a little
Serve with crusty bread
125 g (4 ozs) butter
175 g (6 ozs) sugar
2 eggs
2 mashed bananas (or 3 if bananas are small)
1 teaspoon bicarbonate soda
2 tablespoons boiling milk
1 teaspoon baking powder
225 g (8 ozs flour)
METHOD
Grease a medium cake tin ( I use a 19cm springform pan)
Cream butter and sugar.
Add eggs, mashed bananas, then bicarb of soda dissolved in boiling milk.
Lastly add flour and baking powder, previously sifted.
Spoon into cake pan and smooth top.
Bake in a preheated 180C (350F) oven. Cake will take about 30 - 40 minutes depending on size of pan and how efficient your oven is.
Remove cake from pan and cool on wire rack.
Ice with 1 1/2 cups icing sugar blended with a tablespoon of softened butter and a little milk added to make a spreading consistency
GINGER CRUNCH
BASE
125 g (4 ozs) butter
125 g (4 ozs) sugar
200g (7 ozs) flour
1 teaspoon ground ginger
1 teaspoon baking powder
Preheat oven to 190C (375F)
Cream butter and sugar, add sifted dry ingredients. Mix together and press into base of a greased shallow tin. I use a 20cm x 30cm (8” x 12”) tin.
Bake 20 - 25 minutes and remove from the oven.
TOPPING
4 tablespoons butter
8 tablespoons icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
Place topping ingredients in a saucepan and heat until melted. Pour over cake while hot and cut into squares before it gets cold.
tomato tarts
These are my creation and can be found on my blog www.winosandfoodies.com
