Apple and Cinnamon Cake

A slice of this easy light-textured apple and spice cake adds enjoyment to morning coffee or afternoon tea-time. Recipe serves 10-12.

Ingredients:

2 cups all-purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces (185 g) unsalted butter, softened
1 cup caster sugar
4 large eggs
1 teaspoon finely grated lemon rind
Filling and Decoration:
1/3 cup (approx) caster sugar
1 teaspoon finely grated lemon rind
Pinch of ground cinnamon
2 Granny Smith apples, peeled, cored and sliced
Icing sugar, to sift

Method:

1. Preheat the oven to 350 degrees F (180 degree C). Grease a 9 inch (23 cm) spring form tin and line with non-stick baking paper.
2. For the filling, put 1 cup water in a non-reactive pan. Add the sugar, lemon rind, cinnamon and apples. Bring to the boil. Cover and simmer for 5 minutes, or until the apples are tender. Drain and cool.
3. Sift together the flour, baking powder and cinnamon into a bowl or onto a square of greaseproof paper.
4. Put the butter and sugar into a large mixing bowl and beat with an electric mixer until light and creamy. Add the eggs, one at a time, and beat well after each addition. Gently stir in the flour mixture and lemon rind until evenly combined, using a large metal spoon.
5. Spoon half the mixture into the tin and smooth the top. Sprinkle the apples over. Spoon remaining cake mixture over the apples. Level the surface.
6. Bake for 45-50 minutes, or until a warm skewer inserted into the center of the cake comes out clean.
7. Cool the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Sift with icing sugar.

Tip: Quarter apples after peeling to make coring and slicing easier. For an attractive design for cutting and serving, score the turned-out cake while still warm. Use a sharp knife to make 10 or 12 equal portions, then use a 2 inch (5 cm) smooth pastry cutter to score the center.

Rice Salad Primavera

You can be as creative as you like with this versatile and easy to make recipe - substitute snow peas, corn, yellow zucchini or green beans for any of the vegetables, or use a combination of wild and brown rice. Recipe serves 6.

Ingredients:

2 cups chicken stock or water
1 cup long-grain brown rice
2 cups broccoli florets
2 medium-sized carrots, peeled and thinly sliced
2 small zucchini, halved lengthwise and sliced 3/4 inch (2 cm) thick
8 ounces (250 g) firm-textured tofu, cut into 3/4 inch (2 cm) cubes
1 medium-sized green pepper (capsicum), chopped
3 spring onions, including tops, finely chopped
1/2 cup chopped walnuts (optional garnish)
For the Dressing:
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 teaspoons Dijon mustard
1/4 teaspoon black pepper, or to taste
3 tablespoons walnut or olive oil
2 tablespoons olive or vegetable oil
2 tablespoons snipped fresh dill

Method:

1. In a saucepan, bring the stock to the boil. Add the rice, cover and simmer over low heat for 40 minutes or until the rice is tender. Let stand for 5 minutes.
2. Meanwhile, bring a large saucepan of water to the boil. Add the broccoli and carrots and cook for 2 minutes. Add the zucchini and cook for 1 minute more or until the vegetables are crisp-tender. Drain the vegetables, rinse under cold running water and pat dry.
3. To make the dressing, combine the lemon juice, rind, mustard and black pepper in a large bowl. Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened. Stir in the dill, rice, vegetables, tofu, green pepper and spring onions and toss to coat. Sprinkle with the walnuts, if desired.

Chicken Livers with Mushrooms

Use either fresh or dried shiitake mushrooms for this impressive but easy to make chicken stir-fry. Recipe serves 4.

Ingredients:

8 ounces (250 g) fresh shiitake mushrooms or 3 1/2 ounces (100 g) dried mushrooms
Boiling water for dried mushrooms
1 pound (500 g) chicken livers
2 teaspoons cornflour
Pinch of salt
Freshly milled pepper
1/2 teaspoon caster sugar
2 tablespoons medium sherry
1/3 cup soy sauce
1 medium onion
11 ounces (345 g) small zucchini
1/4 cup sunflower or corn oil
1 ounce (30 g) blanched almonds, cut into slivers
1/3 cup chicken stock

Method:

1. Wipe fresh mushrooms clean with soft cloth or absorbent kitchen paper. Cut into thin strips. If using dried mushrooms, put into bowl, cover with boiling water and leave to soak for 30 minutes. Drain and wipe dry. Cut into strips, discarding stems.
2. Wash and dry livers. (See step-by-step instructions here). Cut into small pieces and toss with cornflour in bowl.
3. Make marinade by mixing together salt, pepper, sugar, sherry and soy sauce. Mix marinade into livers, cover and leave to stand for 10 minutes.
4. Peel and halve onion. Cut each half into thin slices. Top and tail zucchini and slice very thinly with sharp knife or on side of grater.
5. Heal oil in wok until hot, but not smoking. Add almonds and stir-fry until just beginning to brown, watching carefully as they quickly burn. Add onion, zucchini and mushrooms and stir-fry for 5 minutes. Remove from wok with draining spoon and put into bowl.
6. Lift livers out of marinade. Add to remaining oil in wok. Stir-fry briskly for 3 minutes. Mix in vegetables and almonds. Add stock and marinade. Bring to boil, then simmer for 1 minute. Adjust seasoning to taste.
7. Serve with rice or vermicelli noodles.

Pineapple and Mango Salsa

This easy tropical fruit salsa is delicious served as a side sauce with chicken or pork. Recipe serves 4.

Ingredients:

1/2 small pineapple, diced finely
1 medium mango, diced finely
Juice of a small lemon or lime
2 teaspoons sweet chili sauce
1 tablespoon finely chopped fresh mint

Method:

1. Place the pineapple and mango pieces in a bowl.
2. Mix the remaining ingredients together, and stir through the salsa to coat the fruit.
3. Cover, and marinate in the refrigerator for 15 minutes before serving.
4. Stir before serving.

Tip: Cut pineapple will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Pumpkin Scones

Butternut pumpkin (squash) adds color and moistness to this easy but classic country recipe. Recipe makes 12.

Ingredients:

1 cup cooked Butternut pumpkin (squash), cooled and drained
2 cups self-rising (raising) flour
1/2 teaspoon salt
1 ounce (30 g) butter, chilled and thinly sliced
1/4 cup caster sugar
1 large egg, lightly beaten
Milk or 1 egg yolk beaten with 4 teaspoons milk, to glaze
Butter, to serve

Method:

1. Preheat the oven to 500 degrees F (250 degrees C). Grease a 8 or 9 inch (20 or 23 cm) sandwich cake tin with melted butter.
2. Mash the pumpkin in a bowl with a fork and drain off any excess liquid.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in lightly with fingertips until fine breadcrumbs form. Stir in the sugar with a round-bladed knife. Add the pumpkin and egg and mix to form a dough.
4. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth. Pat out or roll out to 1 inch (2.5 cm) thick. Cut into at least 12 rounds with a 2 inch (5 cm) scone cutter. Place in the prepared tin, 9 around the edge, 3 in the middle. Brush with milk or egg yolk and milk.
5. Bake for 10-15 minutes, or until golden and cooked. Stand tin on a rack to cool for a few minutes, then turn scones out and cover with a tea towel for about 5 minutes, before serving warm and buttered.

Tip: It is important to have a light, quick movement to make scones. Knead the dough very lightly to compress it and make it smooth enough to pat or roll out. Dip the cutter in flour if the dough sticks.

Pasta Salad with Artichoke Hearts, Cheese and Peppers

A good pasta salad is hard to beat when you want a light, tasty and nutritious meal. Recipe serves 4.

Ingredients:

8 ounces (250 g) medium-sized pasta shells or elbow macaroni
1 jar (5 1/2 ounces/170 g) artichoke hearts in marinade
1/3 cup apple juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried marjoram, chopped
Tabasco or chili sauce, to taste
7 ounces (220 g) roasted red peppers (capsicum), sliced into thin strips
3 spring onions, including tops, sliced
8 ounces (250 g) mozzarella cheese cut into 3/4 inch (1.5 cm) cubes

Method:

1. Start cooking the pasta according to the packet directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the apple juice, vinegar, marjoram and Tabasco sauce until well blended.
2. Drain the artichoke hearts, discarding the marinade, and put them in a large bowl with the capsicum and spring onions.
3. When the pasta is cooked, drain and rinse it under cold running water, drain again and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese. Serve chilled or at room temperature.

Mixed Vegetables with Tofu

This colorful, fiery-flavored mixed vegetable and tofu stir-fry is perfect for vegetarians. Recipe serves 4.

Ingredients:

8 ounces (250 g) firm tofu
3 cloves garlic
5 spring onions
1/2 cup vegetable stock
1/3 cup soy sauce
8 ounces (250 g) broccoli
1 large red pepper (capsicum)
1 large yellow pepper (capsicum)
1 medium fresh green chili
3 tablespoons sunflower or corn oil
Salt to taste
Freshly milled pepper

Method:

1. Drain tofu if necessary and cut into 3/4 inch (1 1/2 cm) pieces. Put on to plate and crush garlic directly over top.
2. Trim spring onions and slice thinly. Sprinkle over tofu with stock and soy sauce. Cover and leave to marinate for 1 hour, stirring occasionally.
3. Divide broccoli into small florets. Cut stalks into thin slices. Halve peppers. Remove inner white membranes and seeds. Cut flesh into thin strips. Repeat with chili, wearing rubber gloves to prevent skin burns.
4. Heat oil in wok until hot, but not smoking. Stir in chili. Lift tofu out of marinade with draining spoon and add to wok. Reserve marinade. Fry tofu briskly until pieces start to turn brown, gently turning. Remove tofu and chili to bowl.
5. Add pepper strips to remaining oil in wok with broccoli florets and chopped stalks. Stir-fry for 3 minutes. Spoon reserved marinade and spring onions into wok. Bring to boil, stirring, and cook gently for further 3 minutes. Return tofu to wok. Season lightly with salt and pepper and heat thoroughly for 2 minutes.
6. Serve with rice or pasta.