90 g Manuka honey
125 g butter, diced
2 William and 2 Beurer pears, cored and cut into rough 2 cm pieces
1 c plain flour
1 3/4 Tsp baking powder
300 ml double cream
400 Natural yoghurt
130 g castor caster sugar
55 g dark brown sugar
1 Tsp vanilla essence
1/2 c olive oil
A pinch of nutmeg powder
1 Tbs ground ginger
2 Tbs fresh ginger grated for topping
Preheat oven to 180 degree C. Bring honey and butter to boil in a saucepan, add pears, reduce heat to low and simmer, stirring occasionally, until pears are just tender (5-7 minutes). Spoon half into greased 24 cm baking round tray.
For ginger sponge topping: Mix flour and baking powder in a deep plate. Beat together yoghurt, both sugar, egg, vanilla, nutmeg powder, ginger powder until pale and creamy. Next stir in flour mixture. Then spoon batter evenly over pear. Now add the remaining half pear, gently push into the batter. Sprinkles the grated fresh ginger on top of the pear.
Bake until top is risen and golden brown 1 hour – 1 hour 15 minutes. Cake is done when skewer comes out clean. Turn off oven, leave cake in with door close for 35 minutes to 1 hour. Cool further 30 minutes on the bench top, then turn over on to a plate and serve warm.
Note: Oven temperature vary. You may need less or more time. You may serve it cold with vanilla ice cream or on its own.
1 c self-raising flour, sifted
2 small zucchini, grated
2 small carrots, grated
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozarella cheesess
1/2 c olive oil
4-6 Tbs chilli flakes, sprinkle on top
Preheat oven to 170 degrees C. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, carrots, onion, bacon, cheese and oil and stir to combine.
Grease quiche plate. Pour into the prepared pan, sprinkle with chilli flakes. Bake in oven for 40 minutes or until cooked through. Serve with your favourite salad.
Note: Oven temperature may vary. You might need less or more time.
2 chicken breasts, skinless
5 Tbs olive oil
2 Tbs butter
½ butternut pumpkins, peeled and cut to bite size
2 – 4 cubes of frozen spinach, thawed
a handful of mix cherries
2 – 4 Tbs orange juice, freshly squeeze half orange for caramelize
salad mix of your choice or packet
salt and pepper, to taste
Bring water to boil in slow-cooker.Preheat oven 180 deg.
Peel the skin of pumpkin, cut into bite size; add into the boiling water to par- boil it. Removed drained and place them in a line tray. Season with salt, pepper and drizzle oil. Take 2-4 pieces and roughly chopped them for stuffing. Place the remainder in the oven to cooked and brown slightly about 18-20 minutes.
Meanwhile lay each chicken breast on a piece of cling wrap. Gently flatten breast slightly. Season each fillet with salt and pepper and divide spinach and boiled pumpkin mixture between fillets. Roll up chicken tightly to form a log.
Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from water and allow to rest about 5 minutes.
Heat frying pan with butter and oil. Next add the orange juice and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it.
To serve, plate with fresh salad at the side. Add pumpkin, cherries, roulade and jus a little bit on chicken and salad. You can serve with sweet white wine.