ST. CLEMENTS CAKE  (oranges and lemons)

1 medium orange
2 medium lemons
200 grams soft butter
1 1/2 cups sugar
4 eggs
1 1/2 cups self raising flour

cut a cross in the tops of the orange and lemons.  place in a pot of cold
water and bring to boil.  reduce heat and let slow boil for 1 hour. drain and cool.

preheat oven to 175 c.  grease and line bottom of 22 cm springform tin.

blitz orange and lemons in a food processor until mushy (skin and all).  remove any noticeable pips.

using an electric mixer, beat the butter and sugar together until combined.
add in eggs and beat till well combined and creamy.

beat in orange and lemons till well combined.

on low speed, beat in flour till well combined.

pour into tin and level top.

cook 45-50 minutes or until a skewer comes out clean.

cool in tin for 10 mins then remove sides and bottom and move to wire rack.

cool completely  and ice. decorate with candied peel if desired.

ICING

3 cups icing sugar
1 tablespoon butter
lemon juice.

mix the icing sugar and butter together with enough juice to make
a spreadable paste.

CANDIED PEEL

1  medium orange
1 lemon
1/2 cup water
1/2 cup sugar
about 2 tablespoons extra sugar

use a zester and remove the rind from the orange and lemon.

place the rind, water and sugar into a small pot.

bring to the boil, lower heat and cook 15-20 mins until thickened.

strain.  discard liquid.

place extra sugar in a bowl and using a little at a time, roll the rind in the sugar
until coated. separate strips as you go and place sugared rind on a plate.

let dry for a while, and shake off excess sugar before using.

APPLE PIE LASAGNE

2 x 800 gram tins pie apples
5 tablespoons sugar (or to taste)
2 tablespoon cinnamon (or to taste)

4 1/2 sheets frozen puff pastry, thawed.
300 mls sour cream
extra cinnamon

preheat oven to 180c.  line baking trays with baking paper.
lightly grease 9 x 13 baking dish.

cook each sheet of pastry on baking trays until puffed and lightly brown.  remove from oven
and flatten each sheet. (I used a large knife)

in a medium pot, mix the apple, sugar and cinnamon, then heat through stirring occasionally.

spread a little of the apple mix across the bottom of the 9 x 13 baking dish then cover the apple with
1 1/2 sheets pastry.

spread half the rest of the apple over the pastry.

cover that apple with another 1 1/2 sheets of pastry, then cover that pastry with the rest of the apple.

top with the other 1 1/2 sheets of pastry and spread the sour cream over the top, to the edges.

sprinkle with cinnamon.

cook for about 15 minutes or until the cream has set.

serve straight away with whipped cream or ice cream.

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PENNE WITH TOMATO AND BACON SAUCE

500 grams penne pasta

3 X 425 gram tins diced tomatoes
500 grams bacon, diced
2 medium onions, diced
3 heaped teaspoons minced garlic
3/4 teaspoon sugar
3/4 teaspoon italian herbs
1/4 teaspoon chilli powder
salt and pepper to taste

cook penne according to directions.

while penne is cooking...... in a large , deep frypan, saute onion, bacon and garlic till onion is transparent.

add tomatoes, sugar, herbs, chilli and salt and pepper.

bring to boil then simmer for 5 minutes.

serve over pasta.

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GERMAN APPLE CAKE SLICE

1 1/2 cups plain flour
3/4 cup sugar
113 grams soft butter
2 eggs
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla
4 -5 apples, peeled and sliced

TOPPING

226 grams cold butter
1 cup plain flour
1 cup sugar

1 1/2 tablespoons sugar, extra
1 1/2 tablespoons cinnamon

Preheat oven to 180 c.
line a 9 x 13 baking dish with baking paper.

using an electric mixer, beat the butter, eggs, milk, sugar and vanilla.

fold in the flour. pour into the baking dish.

place the sliced apples on top of the batter. slice more apples if needed to cover.

FOR THE TOPPING....In a food processor, blitz the flour, butter and sugar until crumbly. sprinkle over the apples.

mix the extra sugar and cinnamon together and sprinkle over the top of the crumbly mixture.

Bake for 40 minutes till crunchy on top and a skewer comes ot clean.

cut into squares to serve. good hot or cold.

FLOURLESS ORANGE and SYRUP CAKE

2 large oranges
3 eggs
1 cup caster sugar
300 grams almond meal
1 teaspoon baking powder

Preheat oven to 170°C. grease and line bottom of 22 cm. springform tin.

cut a cross into the top of the oranges and place them in a pot of cold water. bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.

cut oranges into quarters and blitz in food processor until totally mushy. (rind and all)

Using an electric mixer,beat the eggs and sugar in a bowl until thick and pale.

add the orange, beating till combined.
fold in the almond meal and baking powder. pour into springform tin.

cook for 1 hour or until a skewer inserted into the centre comes out clean. cool completely.

Turn cake onto a serving plate. Use a skewer to prick the top. Spoon over syrup.

Cut into wedges to serve.

ORANGE SYRUP

1 large orange
3/4 cup caster sugar

use a zester to remove the rind from the orange.

juice the orange.

Place rind in a small pot of boiling water and cook for 5 minutes. Drain.

Return the rind to pot and add orange juice and sugar. bring to boil on high then lower heat and cook, stirring, for 5 minutes.

cool completely.

TUNA MORNAY CUPS

1 packet continental tuna mornay mix
2 cups milk
2 x 425 gram cans tuna in brine
1/2 cup celery, diced
1 small onion, diced
1/2 cup corn kernels
salt and pepper to taste
4 - 5 sheets frozen puff pastry, thawed
shredded tasty cheese


in a medium sized pot, mix the mornay mix and milk together. add celery and onion.

over medium heat, bring to boil, stirring until thickened. remove from heat.

drain and flake tuna. stir the tuna, corn and salt and pepper into the sauce. cool.

heat oven to 180 c.

grease 2 x 12 cup muffin tins. (makes 16 -20 depending on size of tin)

cut each pastry sheet into quarters and push into muffin tins. pastry will hang over top of holes.

evenly fill each piece of pastry with the tuna mix and sprinkle with some tasty cheese.

cook for approx. 20 minutes or until pasty and cheese is golden. check that bottom of cup is cooked also.

serve hot.

CREAMY CHICKEN, CHEESE AND BACON SLICE

4 chicken breasts
8 slices short cut bacon, diced
1 onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 teaspoons minced garlic
500 grams cream cheese, room temp.
4 tablespoons ranch salad dressing
2 tablespoons butter, melted
4 tablespoons Beerenberg (brand) hot tomato sauce
2 cups shredded tasty cheese
3 sheets frozen puff pastry, thawed

preheat oven to 180c.  grease a non stick swiss roll tray.

saute chicken breasts till cooked. cool and shred. put aside.

saute the onion, capsicum, garlic and bacon till onion is translucent. remove from the heat and cool for 5 minutes.

In a large bowl combine the cream cheese, onions, capsicum, bacon, garlic and ranch dressing.

add the butter and hot tomato sauce then the chicken and 1 cup of tasty cheese. stirring until everything is well combined.

cover the bottom of the swiss roll tray with 1 sheet of pastry, cutting 2nd sheet to fit. (about  1 1/3 sheets.)

Top the pastry sheets with the chicken mixture, spreading to each edge.

cover the chicken with the rest of the pastry, again cutting to fit.

cook for 25 minutes or until pastry is lightly brown. remove from oven
and sprinkle with remaining cheese. return to the oven till cheese is melted and golden brown.

cut into slices to serve.