Flourless orange cake

A week ago was of course the famous Valentines day... I was about making a yummy orange almond meal cake for my Valentine when disaster occurred, I forgot to line the sides of my cake tin with baking paper and as a result I managed to burn the edges of my ever so sweet cake! In despair and with every intention of it not looking too corny I decided to shape it into something a little bit more in tune with the day... a beautiful big love heart! ahhhhh, ever so sweet of me!

This recipe was adapted from taste.com
What you need:
3 oranges
3 eggs
3/4 cup caster sugar
3/4 cup Agave syrup
flaked almonds
2 3/4 cups almond meal
1 tsp GF baking powder
Nuttelex to grease tin


What to do:
preheat the oven to around 160-170 degrees cel and grease a round cake tin with nuttelex and then line with baking paper, bottom and sides. 
Bring 2 of the oranges to boil in a large pot of water. once at boiling point, continue to cook for a further 15 minutes, drain and then return to the pot and re boil in fresh water for another 15 minutes. The oranges should be moist and very tender. Drain and then chop the oranges, place in a large mixing bowl (Skin and all but remembering to discard any pips) Using an electric bar mix, puree the oranges until smooth.
In another mixing bowl, beat the eggs and agave together to form a thick creamy consistency. 
Add the oranges, almond meal and baking powder to the mixture and gently fold to combine. 
Pour the mixture into the cake tin and place in the oven for around 1 hour. Cake should feel moist in the middle but knife should remain clean pulled out. 


Once the cake is done and has cooled slightly on the bench start to make the sugar almond syrup. 
Using a grater, gently grate about half of the last orange's rind and then place in a small saucepan, with about a cup of water. Bring to the boil and let simmer for around 5 minutes. Drain and then return to the saucepan along with the juice of the orange and the caster sugar. Place over a low heat and let the sugar dissolve, add the almonds and let simmer for a further 2 minutes. 
Remove from the heat and then pour over the cake. Using a large icing knife, evenly spread the icing sugar over the cake and then let sit while it sets.

Enjoy! This cake is so moist and sweet it will make your mouth water. 

Blueberry Muffins

These are the yummiest little muffins going around my kitchen lately, and I found it very difficult to stop at one.. 
So i've decided to lay off the processed sugars for a while and concentrate more on the natural versions that don't effect the blood sugar levels as much. In doing this I came across the amazing Agave Syrup, produced from the mexican Agave. It has a low Glycemic Index of around 30 and is naturally sweeter than honey. 
What could be better really.. Then there really isn't any reason to stop at one!!

What you need:

1 1/2 cups GF self raising flour

3/4 cup GF Brown rice flour

1/4 cup flax seed 

1 tsp bi carb soda

1 tsp baking powder

3/4 tsp xanthan gum

2 ripe bananas

1 cup blueberries

1 tsp Vanilla essence 

1/2 cup Agave syrup

2 eggs

8 tbs olive oil

1/4 cup rice milk

What to do:

Pre heat oven to 170 degrees cel and line a muffin tray with baking cups. 

Sift both flours into a large bowl, then add the flax seed, bi carb soda, baking powder and xanthan gum. Mix well. 

In another bowl, mash the bananas with with the vanilla essence and then add to the dry ingredients. 

In the same bowl, gently beat the two eggs and then add to the mix, followed by the agave syrup, oil, rice milk and blueberries. 

Mix well and then evenly distribute into muffin cups and cook for around 20 minutes. Check regularly.

EGG NET

So I was very spoilt last night.. I came home to my favorite meal placed in front of me. I haven't the slightest idea how my darling man did it but it was AMAZING!
Just wanted to share a few snaps of it with you all, as it tasted just as good as it looks..

The egg net salad with pork and prawn is a special dish that I always order at one of our favorite restaurants, Longrain.... the most amazing thai in Melbourne. 
So thank you Andy... future Masterchef of the house.

Fish cakes

These little gems, or should i say large gems are so tasty that even my man of the house begs me to make them when i can. 
The traditional approach to an old fashioned fish cake, was the belief of using all your leftovers to create a quick and easy meal. While my mother is a huge advocate of no waste, i can't imagine too many of us these days using old smelly fish and rotten eggs to whip us a tasty sunday dinner!
I do however love a can... who doesn't have about 10 ten cans of tuna, sardines and salmon in their pantry? So, when I need an easy meal without the hassle of fresh ingredients, I turn to the good old sweet potato and a large can of tuna.... yummo! 


Fish Cakes

What you need:

2 large sweet potatos

400 grams, canned tuna

1 onion

2 garlic gloves

1 fresh chili

1tbs chopped coriander

2 eggs

1 cup brown rice flour

1/2 cup GF bread crumbs

salt and pepper to taste

What to do:

Chop and boil the sweet potatos in a large saucepan. Once soft, transfer to a large mixing bowl. 

Finely chop the onion, garlic, chili and add to the potato. mix well and then mix in the tuna, coriander and a quarter of the brown rice flour. 

Using a bar mix or electric beaters, blend all ingredients together to form a nice soft paste. 

In a small bowl, mix the eggs together with a fork, then put the flour and breadcrumbs on two separate plates. 

Gently put some of the tuna potato mixture onto the palm of your hands and roll into large balls then flatten from the top. 

Place in the egg mixture to coat, followed with the flour and then the breadcrumbs. place to the side.

Continue until all mixture is gone. 

Heat up a large frying pan with lots of oil and gently add a few fish cakes at a time. Cook for a few minutes on each side until a nice crusty shell has formed.  

Serve with some grilled vegetables or a light salad. 

Serves 4

Banana Cake

Sometimes it's nice to indulge and this banana cake is surely one of those times.. It's extremely rich but completely addictive... 
I went to stay with my mum for a week over the New year and this recipe is one of her long standing fail proof delights. So I decided to make it GF and dairy free, or as I call it "Soph friendly"
With so many friends and family wandering in and out of the house all day long and me placing the cake strategically on the kitchen table, it was little wonder the entire thing was gone in about 2 hours!


One tip though: Your bananas need to be extremely ripe, so ripe that you can hardly spot an inch of yellow... You want them black and very soft!!! 
In other words, don't throw out your old bananas... 


Banana Cake 

What you need:
1 cup raw sugar
125 grams Nuttelex
1 1/2 cups plain GF flour
1 egg
3 (very ripe) bananas 
1tsp vanilla essence 
1tsp bi carb soda
2tbs soy milk
11/2tsp baking powder


What to do:
Pre heat oven to 180 degrees cel and grease and line a cake tin with baking paper. 
Beat the sugar and Nuttelex in a large mixing bowl, until pale and creamy. Then beat in the egg. 
In another bowl mash bananas with a fork and add vanilla essence. Transfer to the beaten mixture. 
Add the flour and baking powder. stir through
In a small cup mix the milk and bi carb soda together, then add to mixture. Blend together.
Transfer to cake tin and cook for around 40 minutes. Time may vary depending on your oven.

Pumpkin Soup

Ok, so it's been a little while in between posts but I can rest you assured that I have still been cooking and cooking A LOT. 


I made this delicious Pumpkin Soup the other day and wow it was a hit! Quote form own sisters mouth "This may even be better than mums!" Sorry mum... Thanks Em.... 
The thing about it is the gentle mix of spice, it just lifts the flavor adding a more ethnic vibe. 


Pumpkin Soup
Adaption from Taste.com   

What you need:

1.2Kg Kent Pumpkin

1 onion, chopped

2 large carrots, chopped

2 stands spring onion, chopped

3 garlic gloves, finely chopped

3 cups vegetable stock

100ml coconut milk

1/4 cup loosely chopped coriander 

1tsp paprika

1tsp ground cumin

1/2tsp nutmeg

1/2tsp turmeric

4tbs olive oil

Salt and Pepper to taste

What to do: 

Pre heat oven to 180 degrees cel. Cut Pumpkin into quarters, remove skin and pips, then place on a lined baking tray with a little oil. Roast for around 40 minutes, or until soft. 

Heat left over oil in a large saucepan, add onion, garlic, spring onion, carrots and coriander. Cook for around 5 min until softened. 

Add pumpkin, stock, 1 cup water and spices, then season with salt and pepper. Bring to the boil and then let simmer for around 20 - 25 minutes. Remove from heat and cool slightly, then blend in batches. Return to pan and stir through coconut milk.  

Serve drizzled with any extra coconut milk and coriander.