19
Recipes continued
Roast Vegetables
Serves 2
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
3. Preheat oven to 210°C, using the bake
setting. Place wire rack in the middle shelf
in the sunken position.
4. Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
5. Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
6. Reduce temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.
Glazed Orange Poppy Seed Cake
Serves 8
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
1 cup self raising flour
1
/
3
cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. Preheat oven to 150°C using the bake
setting. Place wire rack on the middle shelf
in the sunken position.
2. Grease and line base of a 20cm cake tin.
3. Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
5. Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6. Place mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
7. Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
