Orange Cous Cous Cake

It seems we are into all things orange

Ingredients

1 orange
1 tblspn honey
50g (2oz) self raising flour
50g castor sugar
25g cous cous
1 egg
3 tblspn olive oil
1 tspn baking powder

Method
Preheat the oven to 180°C/350°F/Gas Mark 4/fan oven 160°C. Butter a 20cm (8in) non-stick sandwich tin. Grate the rind from the orange and set aside, then peel removing all of white pith. Cut the peeled orange into thin slices and use to line the base of the greased sandwich tin. Drizzle the honey on top.
Place the flour, sugar and Cous Cous into a food processor and blend until fine. Add the egg, olive oil, baking powder and reserved orange rind and blend again until well combined.
Spoon the cake mixture over the oranges and bake in the oven for 15-20 minutes until well risen and golden brown.
Remove the cake from the oven and leave to rest in the tin for a few minutes, then loosen the sides with a palette knife and turn out on to a flat plate.

WHOLE ORANGE CAKE

This recipe is from one of my Wednesday morning gardening group, Lou. I made this for KGI day.

Place into a large bowl and fold together:
2 oranges - blended to a paste
5 eggs and 1 cup sugar - beaten until thick
1 cup coarsely ground almonds
1 tsp baking powder
1/3 cup rice flour

Pour into a greased and lined 23cm tin

Bake 45mins at 180, even if it looks done before.

Meanwhile make syrup:
Boil together for 3 minutes 1/2 cup sugar and the rind and juice of 2 oranges

When cool enough to handle remove from tin and place onto serving dish. Prick all over and pour over warm syrup.

Serve with lashing of yoghurt.

Chickpea and Chorizo Fritters

by Ainsley Harriott

Ingredients:
1/4 tsp Cumin seeds 600ml milk, 25g unsalted butter 1 red chilli, seeded and finely chopped 1 garlic clove, crushed 150g chickpea flour, sifted, 2 tbsp Olive oil, 1 chorizo sausage, finely diced (about 100g in total) 1 tbsp flat-leafed parsley, chopped sunflower oil, for deep-frying, 50g Polenta or semolina, approximately salt and fresh ground black pepper soured cream and chive dip, to serve (optional)
Method 1. Heat a small frying-pan over a medium heat. Add the cumin seeds and toss and toast for 1 minute until aromatic. Place in a non-stick pan with the milk, butter, chilli and garlic, and bring to the boil. Reduce the heat and slowly add the gram flour, stirring to combine. Cook gently for 5-6 minutes until thickened, beating occasionally with a wooden spatula.

2. Meanwhile, heat the oil in a non-stick frying-pan, tip in the chorizo and fry for a few minutes until sizzling and lightly golden. Pour into the gram flour mixture along with the parsley and mix until well combined. Season to taste.

3. Line a small roasting tin or ovenproof dish with non-stick baking paper and pour in the fritter mixture, using a plastic spatula. Level the top and cover with gladwrap and chill in the freezer for about 20 minutes or until cooled and set (or overnight in the fridge is best, if time allows).

4. Turn the fritter mixture on to a work surface and peel away the paper. Cut into 7.5cm squares, then cut in half again, into triangles. Roll in the polenta or semolina to coat.
5.Deep-fry the fritters in batches for 2-3 minutes until golden. Drain on kitchen paper and serve warm with the soured cream and chive dip. OR spray with a little oil and bake in hot oven until golden.

Carrot & Sultana Spice Cake

Ingredients
3 cups of grated carrots
1/2 cup coconut flour
2 cups sultanas (soaked in 3/4 cup of indian chai or earl grey tea)
1 large spoonful of honey
1 teaspoon vanilla extract
1 cup ground almonds
1 1/2 cups wholemeal self raising flour
1/2 cup macadamia oil
1 tsp cinnamon
5 eggs , lightly beaten
1 tsp baking powder
whole almonds for top

Method
Gently mix all ingredients
Stir into paper lined tin
Place almonds on top
Sprinkle with a little cinnamon sugar
Bake in a moderate oven until cooked and golden.

Truly excellent - Kate

Spinach and Spring Onion Pie

Ingredients
4 cups blanched and sliced spinach (or any other greens)
1 cup chopped onion
3 cloves garlic
2 cups sliced spring onion
1 cup chopped parsley
3 tablespoons olive oil
6 lightly beaten eggs
1 cup crumbled fetta cheese
1/2 cup wholemeal self raising flour
salt and ground black pepper
1 cup mixed seeds (pumpkin, sunflower and sesame)

Method
Heat oil in a pan
Add onions, garlic and spring onions
Cook until soft
Stir in spinach , season to taste
Stir in eggs , cheese and flour
Spoon into a casserole dish
Sprinkle with seeds
Bake in a moderate oven (180 celsius) until set and golden .
Serve with a mixed green salad

Healthy Coleslaw

Ingredients
5 cups shredded cabbage
3 cups grated carrot
1 cup chopped parsley
3 sliced spring onions
a little chopped tarragon, dill or fennel
salt and white pepper
2 or 3 tablespoons apple cider vinegar
2 or 3 tablespoons olive oil

Method
Combine all ingredients
Serve straight away or the next day
Serve with vegetable burgers or as Pattie (Food Shed) says "an egg thing or a potato thing"

Silvanberry & Applecrumble Recipe

Ingredients
750gm fruit (berries and apple)
Berries may be used frozen and the apple is very finely diced.
1 tablespoon cornflour
1 tablespoon sugar
lemon juice or orange juice may be added to enhance the flavour

Ingredients
120 gm self raising flour
100 gm low salt butter
6 tablespoons sugar

Method
Mix filling, place in baking dish
Rub butter into flour until the mixture resembles bread crumbs
Refrigerate for 10 minutes
Stir in sugar
Sprinkle topping over fruit
Bake in a moderate oven (180 degrees celsius) until heated through and brown on top
Optional : use a smaller amount of brown sugar and substitute some of the flour with ground almonds
Cottonville Farms-Helen Dawsons recipe.