citrus twist recip-eBook

Contents Breakfast Crepes with a Citrus Twist ...................................................................................................... 4

Rhubarb Compote with a Citrus Twist .................................................................................................... 5

Perfect Porridge with a Citrus Twist ....................................................................................................... 5

Carrot Soup with a Citrus Twist .............................................................................................................. 6

Sticky Drumsticks with a Citrus Twist ..................................................................................................... 6

Chilli Chicken with a Citrus Twist ............................................................................................................ 7

Fennel Fish with a Citrus Twist................................................................................................................ 7

Baked Ham with a Citrus Twist ............................................................................................................... 8

Prawn Pasta with a Citrus Twist .............................................................................................................. 8

Chicken with a Citrus Twist ..................................................................................................................... 9

Rocket Salad with a Citrus Twist ............................................................................................................. 9

Roasted Carrots with a Citrus Twist ...................................................................................................... 10

Cranberry Relish with a Citrus Twist ..................................................................................................... 10

Brandy Butter with a Citrus Twist ......................................................................................................... 11

Barbequed Chicken Glaze with a Citrus Twist ...................................................................................... 11

Fruit Butter with a Citrus Twist ............................................................................................................. 11

Cassata with a Citrus Twist ................................................................................................................... 12

Ginger Steamed Pudding with a Citrus Twist ........................................................................................ 14

Baked Cheesecake with a (Tispy) Citrus Twist ...................................................................................... 15

Bread and Butter Pudding with a Citrus Twist ...................................................................................... 16

Apple Parcels with a Citrus Twist .......................................................................................................... 17

Jelly with a Citrus Twist ......................................................................................................................... 17

Passionfruit Puddle Pudding with a Citrus Twist .................................................................................. 18

Hommus with a Citrus Twist ................................................................................................................. 19

Rosemary Focaccia with a Citrus Twist ................................................................................................. 19

Summer Punch with a Citrus Twist ....................................................................................................... 20

Rose with a Citrus Twist ........................................................................................................................ 20

Poppy Seed Cake with a Citrus Twist .................................................................................................... 21

Sour Cream Cake with a Citrus Twist .................................................................................................... 22

Sultana Cakes with a Citrus Twist ......................................................................................................... 23

Olive Oil Cake with a Citrus Twist ......................................................................................................... 24

Brownies (?!) with a Citrus Twist .......................................................................................................... 25

Fudgy Slice with a Citrus Twist .............................................................................................................. 26

Cookies with a Citrus Twist ................................................................................................................... 27

Butter with a Citrus Twist ..................................................................................................................... 27

Almond Biscotti with a Citrus Twist ...................................................................................................... 28

Polenta Slice with a Citrus Twist ........................................................................................................... 29

Whoopies with a Citrus Twist ............................................................................................................... 30

Banana Bread with a Citrus Twist ......................................................................................................... 32

Recipes collected from;

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BREAKFAST Breakfast Crepes with a Citrus Twist

6 oranges, peeled, pith removed, segmented (save any juice) 8 passionfruit, halved 1/3 cup light maple syrup 1 cup plain flour, sifted 2 eggs 300ml milk 50g butter, melted 250g creme fraiche or sour cream 1 teaspoon vanilla extract 100g hazelnuts, roasted, crushed 1. To make the compote, place orange segments and juice in a saucepan.

Scoop passionfruit pulp into a sieve set over the pan and press to extract juice. Discard seeds. Add 2 tablespoons agave syrup to the pan and bring to a simmer over medium heat. Using a slotted spoon, transfer orange segments to a bowl. Bring liquid to the boil, then simmer over medium-high heat for 5 minutes or until reduced by half. Pour over the orange and set aside to cool.

2. To make the crepes, combine flour and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, then gradually add the milk, whisking until smooth – the consistency should be similar to very runny cream (add more milk if necessary). Alternatively, whiz in a food processor. Pour batter into a jug, cover and stand at room temperature for 20 minutes.

3. Preheat oven to 150°C. Place a 16cm crepe pan over medium heat and brush with a little melted butter. Pour in enough batter to almost coat the bottom of the pan, then swirl pan to completely coat. Cook for 1 minute, then flip and cook for a further 30 seconds or until golden. Transfer to a plate and keep warm in the oven. Repeat with remaining butter and batter to make 12 crepes.

4. Place creme fraiche, vanilla and remaining 2 tablespoons agave syrup in a bowl and stir to combine.

5. Place a dollop of creme fraiche and 3 orange segments on one-quarter of each crepe. Fold crepe in half to cover filling, then in half again to form a parcel. Repeat with remaining crepes and filling. Divide crepes among plates and top with remaining creme fraiche and compote. Scatter with hazelnuts, then serve.

Rhubarb Compote with a Citrus Twist

1 small orange 10 rhubarb stalks, trimmed,

washed, cut into 5cm pieces 1/4 cup brown sugar 1. Using a vegetable peeler, cut two

5cm-long pieces orange rind from orange. Juice orange. Place rhubarb, sugar, orange rind and orange juice in a saucepan over medium-low heat. Cook, covered, stirring, for 6 minutes or until rhubarb starts to soften.

2. Remove lid. Cook, stirring occasionally, for 5 to 6 minutes or until rhubarb is just tender. Remove from heat. Cool completely. Serve.

Perfect Porridge with a Citrus Twist

2/3 cup rolled oats 1 cup low fat milk 1/3 cup water 1 apple, core removed and grated, skin

on 1 tsp finely grated orange rind Segments of ½ orange roughly chopped 2 tbsp sultanas Pinch ground cinnamon 1. Place all ingredients into a large microwave safe bowl, mix well. 2. Cook in microwave on high for 3 minutes. 3. Stir, then cook on high for a further 2 minutes. 4. Set aside for a few minutes, sprinkle with extra cinnamon to taste.

ENTREES Carrot Soup with a Citrus Twist

Olive oil spray 1 brown onion, finely chopped 1kg carrots, peeled, coarsely chopped 1L chicken or vegetable stock 1 orange, juiced plus 2 strips of rind 2 tablespoons fresh continental parsley

leaves 1. Heat a large saucepan over medium

heat. Spray with oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add carrot and cook, stirring often, for 5 minutes or until just soft.

2. Add stock. Bring to boil. Add orange to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender. Remove and discard orange rind.

3. Set aside for 5 minutes to cool. Use a stick blender to puree until smooth, add orange juice. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley.

MAINS Sticky Drumsticks with a Citrus Twist

2/3 cup orange marmalade 2 teaspoons dijon mustard 1/4 cup chicken stock 1 garlic clove, crushed 8 chicken drumsticks olive oil cooking spray steamed beans, to serve 1. Place marmalade, mustard, stock and

garlic in a large ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once.

2. Preheat oven to 220°C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray.

3. Drain chicken, reserving marinade. Place drumsticks on rack. Roast, brushing occasionally with marinade, for 25 to 30 minutes or until juices run clear when thickest part is pierced with a skewer. Serve with beans.

Chilli Chicken with a Citrus Twist

2 garlic cloves, crushed 2 teaspoons finely grated orange rind 1/2 cup orange juice 1 tablespoon Mexican chilli powder 2 teaspoons dried oregano 1 teaspoon ground cumin 4 (1kg) chicken thighs on the bone,

skin removed 4 (700g) chicken lovely legs 1. Combine garlic, orange rind, orange juice, chilli, oregano and cumin in a

large bowl. Add chicken pieces. Toss to combine. Cover and refrigerate for 4 hours or overnight.

2. Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Place chicken pieces on a wire rack in roasting pan. Spoon over remaining marinade. Roast, turning occasionally, for 50 minutes or until juices run clear when thickest part is pierced with a skewer. Stand, covered, for 10 minutes. Serve.

Fennel Fish with a Citrus Twist 2 medium oranges 2 teaspoons fennel seeds 2 tablespoons olive oil 4 (150g each) firm white fish fillets 70g baby spinach 1 small fennel bulb, trimmed, thinly

sliced 2 tablespoons red wine vinegar

1. Finely grate rind from oranges. Reserve oranges. Combine orange rind, fennel seeds and half the oil in a shallow glass or ceramic dish. Add fish. Turn to coat. Set aside for 10 minutes.

2. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 5 minutes each side or until browned and cooked through. Transfer to a plate.

3. Meanwhile, segment oranges over a bowl. Add spinach, sliced fennel, vinegar and remaining oil. Toss to combine. Place on plates. Top with fish. Serve.

Baked Ham with a Citrus Twist 7kg cooked leg ham 5 oranges 1 cup honey 1/2 cup orange juice 1 tablespoon Dijon mustard whole cloves, to decorate

1. Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind.

2. Finely grate rind of 1 orange. Place honey, orange juice, mustard and 2 teaspoons orange rind in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring halfway through cooking, or until honey has melted. Brush one-third of honey mixture over ham.

3. Using a small sharp knife, peel skin and pith from oranges. Thinly slice then arrange orange slices, overlapping slightly, over ham. Press a clove through the centre of each slice to secure. Place ham on a wire rack in a large roasting pan. Drizzle half the remaining honey mixture over oranges. Cover shank end with foil to prevent it burning.

4. Bake, using a pastry brush to baste with remaining honey mixture every 15 minutes, for 50 minutes to 1 hour or until edges of orange slices start to caramelise. Serve.

Prawn Pasta with a Citrus Twist Zest and juice of 1 orange 1 large pinch saffron threads 300g spaghetti 2 tablespoons extra virgin olive oil 2 zucchini, thinly sliced 500g green prawns, peeled, tails intact 2 tablespoons chopped flat-leaf parsley 1. Place the orange zest and juice in a small bowl with the saffron and set aside

to infuse for 10 minutes. Cook the pasta in a large pot of boiling salted water until al dente.

2. Heat the oil in a frypan, add zucchini and fry over medium-high heat for 2-3 minutes until golden. Add the prawns and fry for a further 1-2 minutes until cooked. Add zest, juice and saffron to the pan and allow to bubble and reduce slightly. Add the parsley and season with salt and pepper. Drain the cooked pasta and toss through the sauce.

Chicken with a Citrus Twist 4 oranges, halved 2 x 1.5kg chickens, cleaned olive oil cooking spray ¼ cup lemon juice ¼ cup olive oil 2 tablespoons medium dry sherry 1 tablespoon caster sugar Steamed rice & vegetable combination, to serve ¼ cup flat-leaf parsley leaves, to serve 1. Preheat oven to 180°C. Juice oranges. Set ¾ cup of juice aside. Place

orange skins into chicken cavities. Spray chickens with oil. Season with salt and pepper. Place onto a rack in a large roasting pan. Roast for 1 hour 10 minutes or until juices run clear when chicken thighs are pierced with a skewer. Cool to room temperature.

2. Remove skin and flesh from chickens. Discard skin and bones. Shred chicken.

3. Combine reserved orange juice, lemon juice, oil, sherry, sugar, and salt and pepper in a screw-top jar. Shake to combine.

4. Spoon your favourite steamed rice and vegetable combination into serving bowls. Top with chicken. Drizzle with dressing. Season with salt and pepper. Sprinkle with parsley. Serve.

SIDE DISHES Rocket Salad with a Citrus Twist

2 tablespoons fresh lemon juice 1 large fennel bulb 3 teaspoons extra-virgin olive oil 3 teaspoons balsamic vinegar 160g baby rocket 3 oranges, peeled, thinly sliced 1. Place lemon juice in a bowl of iced

water. Trim fennel, reserving one-third of a cup of the fronds. Slice fennel into thin strips with a vegetable peeler and add to bowl.

2. Combine oil and vinegar in a small bowl. 3. Place rocket and orange in a large serving bowl. 4. Drain fennel mixture. Add fennel to salad. Drizzle dressing over. Season

with salt and pepper to taste and toss to combine. Top with reserved fennel fronds to serve.

Roasted Carrots with a Citrus Twist 8 carrots, peeled, chopped Zest of 2 oranges Juice of 1 orange 2 tbsp minced ginger 1 tsp maple syrup 1 tbsp coconut oil 1 tbsp sesame seeds Pinch sea salt 1. Whisk all marinade ingredients together, add carrots and toss to coat. 2. Pour carrots and marinade onto a baking sheet, sprinkle with sesame

seeds. 3. Place into a preheated hot oven. 4. Roast for 15 minutes.

ACCOMPANIMENTS Cranberry Relish with a Citrus Twist 300g frozen cranberries, thawed 125ml (1/2 cup) orange juice 100g (1/2 cup) brown sugar 1 x 7cm cinnamon stick 1 teaspoon finely grated orange rind

1. Combine the cranberries, orange juice, sugar, cinnamon stick and orange rind in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves.

2. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 6-8 minutes or until mixture thickens slightly. Remove from heat and discard cinnamon stick. Set aside for 15 minutes to cool.

3. Transfer the relish to a small serving dish. Place a piece of plastic wrap directly on the surface of the relish until it is completely covered. Place in the fridge for 1 1/2 hours to chill.

Brandy Butter with a Citrus Twist 125g unsalted butter, softened 1 teaspoon orange rind, finely grated 1 cup (150g) icing sugar mixture, sifted 1 tablespoon orange juice 2 tablespoons brandy 1. Use an electric mixer to beat butter and

orange rind in a small bowl until light and fluffy.

2. Gradually beat in icing sugar mixture, orange juice and brandy. 3. Serve slices of warm pudding with a dollop of butter.

Barbequed Chicken Glaze with a Citrus Twist

3/4 cup orange juice 1/3 cup orange marmalade 1/4 cup maple syrup 2 teaspoons Dijon mustard 2 teaspoons fresh rosemary, chopped 1. Stir orange juice, orange marmalade,

maple syrup, Dijon mustard and chopped fresh rosemary in a saucepan over low heat for 2 minutes or until marmalade dissolves.

2. Increase heat to medium-high. Simmer for 15 minutes or until the glaze thickens.

Fruit Butter with a Citrus Twist

4 eggs, beaten lightly, strained 185g unsalted butter, chopped ¾ cup caster sugar 1 cup orange juice (blood orange in season) 1 tbsp finely grated orange rind 1. Combine ingredients in a medium heatproof

bowl over a medium saucepan of simmering water, stir until the mixture coats the back of a wooden spoon, remove from heat immediately.

2. Stand bowl in a sink of cold water stirring occasionally, for about 10 minutes.

3. Pour into hot sterilised jars and seal.

DESSERTS Cassata with a Citrus Twist Sponge 1/3 cup (50g) cornflour 1/3 cup (50g) plain flour 1/3 cup (50g) self-raising flour 4 x 60g eggs, at room temperature 2/3 cup (150g) caster sugar Finely grated rind of 1 orange Syrup 1/3 cup water 1/2 cup (110g) caster sugar 2 tablespoons Cointreau* Filling 600g fresh ricotta 1/3 cup (75g) caster sugar 4 amaretti biscuits, crumbled 60g dark chocolate, finely chopped 50g orange glace fruit, finely chopped 1 teaspoon finely grated orange rind 1/2 teaspoon vanilla extract Topping 180g white chocolate, finely chopped 1/3 cup (80ml) pouring cream 20g unsalted butter

1. SPONGE: Grease and line a deep, 22cm round cake tin. Preheat oven to 180C.

2. Sift flours and 1/4 teaspoon salt together three times to aerate. 3. Using an electric mixer, beat eggs and sugar in a large bowl on medium-

high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

4. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined – add orange rind and stir through.

5. Pour mixture into prepared tin, level batter by gently spinning tin on kitchen counter. Bake for 35 minutes until cake has shrunk away from the side slightly and springs back when gently touched.

6. Turn out on to baking paper-lined wire rack. Carefully peel away baking paper, then leave to cool. Cut cooled cake horizontally into 3 layers.

7. SYRUP: Combine sugar and water in a small saucepan. Cook, stirring, over medium heat until sugar dissolves and mixture boils. Remove from heat and stir in liqueur, then set aside to cool.

8. FILLING: Combine ricotta and sugar in a bowl then stir in remaining ingredients.

9. Line a 20cm springform tin with plastic wrap, allowing wrap to hang over edge. Place bottom layer of cake, cut-side up, into lined tin. Cut middle layer of cake into 4 strips, then use to line side of tin, trimming to fit. Brush base and side with a little syrup then spoon in filling and level top. Trim side of cake level with top of filling, if necessary. Brush cut side of remaining cake round with remaining syrup and place, brushed-side down, over filling. Press down on top gently. Cover and refrigerate for 4 hours or until chilled.

10. TOPPING: Meanwhile, for topping, combine all ingredients in a small saucepan and stir over low heat until smooth. Cool for 10 minutes or until thickened slightly, then spread over top of cake. Refrigerate for 2 hours or until set. Serve.

Cassata will keep, refrigerated in an airtight container, for up to 3 days.

Ginger Steamed Pudding with a Citrus Twist Melted butter, to grease 1/2 cup Marmalade 1 tablespoon orange-flavoured liqueur 1 tablespoon hot water 175g butter, at room temperature 3/4 cup dark brown sugar 1 tablespoon grated orange rind 3 eggs 1/4 cup chopped glace ginger 1 1/3 cups self-raising flour, sifted 2 teaspoons ground ginger 2 tablespoons milk Vanilla custard, to serve 1. Brush a 8-cup capacity pudding basin, with a tight-fitting lid, with melted

butter to grease. Line base with non-stick baking paper. Combine the marmalade, liqueur and water in a small bowl. Spread over the base of the prepared basin.

2. Use an electric beater to beat the butter, sugar and orange rind until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the glace ginger, flour and ground ginger. Fold in the milk.

3. Spread the pudding mixture over the marmalade mixture. Tap the basin on the bench to settle the mixture. Smooth the surface. Cut a sheet of non-stick baking paper into a disc. Place over the surface of the pudding. Cover with the lid.

4. Place the basin in a large saucepan over low heat. Add enough boiling water to come halfway up the side of the basin. Cover the pan and cook for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Set aside to cool slightly before turning out onto a serving platter. Slice and serve with custard.

Baked Cheesecake with a (Tispy) Citrus Twist Cheesecake

500g cream cheese, at room temperature

250g cottage cheese 3/4 cup brown sugar 1 teaspoon vanilla extract 3 eggs 2 tablespoons semolina 1/2 teaspoon ground cinnamon Icing sugar, to serve

Brandied Oranges 1 1/2 cups brown sugar 3/4 cup water 1/2 cup brandy 1 cinnamon stick 4 oranges, thinly sliced, seeded 1. To make brandied oranges, place sugar, water, brandy and cinnamon

stick in a large frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes or until thickened slightly. Add one-third of the orange and cook for 1 minute each side or until just softened. Transfer to a baking dish. Repeat with remaining orange, in 2 batches. Pour sugar mixture over orange. Set aside for 3 hours to develop the flavours.

2. Meanwhile, preheat oven to 170C. Line a 21cm (base measurement) round springform pan with baking paper. Process cream cheese and cottage cheese in a food processor until smooth. Add sugar and vanilla. Process to combine. Add eggs, 1 at a time, processing well after each addition. Add semolina and cinnamon. Process to combine.

3. Pour mixture into the prepared pan. Bake for 40-50 minutes or until cheesecake is just set in the centre. Turn off oven. Leave cheesecake in oven, with door ajar, for 2 hours or until cool and light golden. Dust with icing sugar. Serve with brandied oranges and syrup.

Bread and Butter Pudding with a Citrus Twist 80g softened butter 400g loaf brioche (or fruit loaf) 6 tbsp orange marmalade 8 dried apricots, roughly chopped ½ cup caster sugar 1 orange, zest finely grated 6 egg yolks 1 cup milk 1 cup thickened cream 3 tbsp orange liqueur 1. Grease an 8-cup baking dish, butter both sides of the brioche then cut in

half crossways. 2. Arrange half the slices in the dish, slightly overlapping, dollop over

spoonful’s of marmalade (1/2) and sprinkle with half the chopped apricots.

3. Repeat with the remaining ingredients to form a second layer. 4. Beat the sugar, orange zest and egg yolks in a bowl until pale and

creamy. 5. Add the milk, cream and liqueur, beat to combine. Pour mix over the

layered bread and leave to soak for half an hour. Preheat oven to 160c. 6. Put a folded newspaper or tea towel on the bottom of a deep roasting

dish, then sit the pudding dish on top. Half-fill the tin with water so it comes halfway up the baking dish.

7. Bake on the middle shelf for 60 minutes until set – serve warm.

Apple Parcels with a Citrus Twist 4 large apples (peeled, cored and thinly

sliced) 1/3 cup sultanas ½ tsp ground cinnamon 2 tsp grated orange rind 100ml freshly squeezed orange juice 6 sheets filo pastry (room temperature) Olive oil spray 250g reduced-fat smooth ricotta cheese 1 tsp honey 1. Preheat oven to 180c. 2. Place apples, sultanas, cinnamon and 1 tsp of rind with 60ml juice in a

saucepan over medium heat. Cook for 10 minutes until soft. 3. Place a sheet of filo on a clean surface, spray with oil. Repeat with two

more sheets. Cut in half to form 2 squares and set aside. Repeat with remaining sheets.

4. Put a quarter of the apple mixture into the centre of each filo square. Bring up corners and pinch filo above fruit mix to shape into a pouch. Lightly spray with oil.

5. Bake on a tray lined with baking paper for 12 to 15 minutes. 6. Meanwhile, blend ricotta with honey, remaining juice and rind in a

medium bowl until smooth. 7. Serve parcels immediately with ricotta cream mix on the side.

Jelly with a Citrus Twist

1 packet of orange jelly 4 oranges 1. Make up orange jelly according to

the packet instructions. Set aside for 20 minutes to cool.

2. Slice oranges in half and scoop out the flesh, using a small knife or spoon. Fill the orange cavities with cooled jelly. Place the orange halves, upright, on a tray. Refrigerate for 3 hours or until set.

Passionfruit Puddle Pudding with a Citrus Twist Melted butter for greasing 1 cup SR flour ½ cup desiccated coconut ¾ cup caster sugar 2/3 cup milk 1 egg 2 passionfruit, halved, insides scooped

out 80g butter, melted Sauce ½ cup caster sugar 3 tsp cornflour 3 oranges, juiced 4 passionfruit, halved, insides scooped

out 150ml boiling water 1. Preheat oven to 190c, grease a 6-cup capacity ovenproof dish. 2. Sift flour into a bowl, stir in coconut and sugar. 3. Put milk, egg and pulp into a bowl, whisk with a fork to combine and stir

in butter. 4. Add liquid mix to dry ingredients and stir until combined, spoon into

prepared dish. 5. Make sauce: combine sugar and cornflour and sprinkle over the pudding

batter. 6. Put orange juice, passionfruit and boiling water into a jug – pour over

pudding being careful not to disturb the topping too much. 7. Bake for 55 minutes until firm to touch. 8. Dust with icing sugar and serve with cream.

NIBBLES Hommus with a Citrus Twist 2 x 420g cans chickpeas, drained 1 1/2 tablespoons extra virgin olive oil 3 large oranges, rind finely grated, juiced 3 garlic cloves, crushed 1 tablespoon ground cumin Pinch of cayenne pepper 2 tablespoons tahini

1. Process chickpeas, oil, orange rind, 3/4 cup orange juice, garlic, cumin, cayenne pepper and tahini until smooth. Season with salt and pepper. Transfer to a bowl. Cover. Refrigerate until required.

Rosemary Focaccia with a Citrus Twist 7g pkt dried yeast 1 teaspoon honey 250g strong white baker's flour, plus extra, to knead 120ml (6 tablespoons) extra virgin olive oil 1 orange, zested 2 garlic cloves, crushed 2 tablespoons chopped fresh rosemary leaves 12 black olives Sea salt, to season

1. Place the yeast, honey and 80ml (1/3 cup) warm water in a bowl and stir to combine. Set aside for 10-15 minutes to activate the yeast - it should start to bubble.

2. Sift the flour into a large bowl and add 1 teaspoon of salt. Make a well in the centre, and add the yeast mixture, 2 tablespoons of the oil and 100ml warm water. Use your hands to combine to form a dough. Generously dust your work surface with flour, turn out the dough and knead for 5 minutes until you have a smooth ball. (Alternatively you can use a mixer with a dough hook.)

3. Transfer to a clean bowl, cover with plastic wrap and set aside in a warm spot for at least 1 hour or until doubled in size. Tip out the dough and use your hands to form it into a 30 x 24cm rectangle.

4. Press into a lightly greased shallow baking tray and use your fingers to prod dimples over the surface of the dough.

5. Combine orange zest, garlic, rosemary and remaining oil in a bowl and brush over dough. Sit olives in the indents and set aside in a warm place for 30 minutes.

6. Preheat oven to 200°C. 7. Sprinkle sea salt over

focaccia and bake for 25-30 minutes until golden. Serve warm.

DRINKS Summer Punch with a Citrus Twist

2 cups apple juice, chilled 1 1/2 cups orange juice, chilled 2 cups dry ginger ale, chilled 3 cups lemonade, chilled 2/3 cup vodka 125g strawberries, hulled, diced Ice cubes, to serve 1. Combine apple juice, orange juice, dry

ginger ale and lemonade in a large jug. 2. Add vodka, strawberries and ice. Serve.

Rose with a Citrus Twist

1 x 750ml bottle rose 1 orange, sliced 8 whole cloves 1 x 7cm cinnamon stick 1 x 1L bottle lemonade, chilled Ice cubes, to serve 1. Combine the rose, orange, cloves and

cinnamon stick in a large jug. Place in the fridge for 1 hour to chill.

2. Add lemonade and ice. Strain into serving glasses to serve.

CAKES Poppy Seed Cake with a Citrus Twist

Melted butter, to grease 1/2 cup fresh orange juice 1/2 cup Greek-style natural yoghurt 1/4 cup poppy seeds 250g butter, at room temperature,

chopped 1 1/4 cups caster sugar 2 tablespoons finely grated orange

rind 4 eggs 2 1/4 cups plain flour 2 1/2 teaspoons baking powder 1 orange 1 cup pure icing sugar 1 tablespoon fresh orange juice, extra 1. Preheat oven to 160°C. Brush a 25cm kugelhopf pan with melted butter

to lightly grease. Combine the orange juice, yoghurt and poppy seeds in a small bowl.

2. Use an electric beater to beat the butter, caster sugar and orange rind in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.

3. Sift the flour and baking powder over the egg mixture. Add the yoghurt mixture and use a large metal spoon to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.

4. Cut the rind from the orange and remove the white pit, then cut into thin strips (or use a zester). Combine the icing sugar and extra orange juice in a bowl until smooth. Pour over the cake and sprinkle with the orange rind. Set aside for 20 minutes or until the icing is set.

Sour Cream Cake with a Citrus Twist Cake Melted butter, to grease 160g butter 2/3 cup caster sugar 3 eggs 2 teaspoons vanilla essence 1 1/4 cups self-raising flour 1/4 cup plain flour 2/3 cup sour cream 1 tablespoon finely grated orange rind 1/3 cup fresh orange juice candied rind 3 oranges, rind cut into long thin strips 1 cup caster sugar 1/4 cup water 1. Preheat oven to 180°C. Brush a deep, 20cm (base measurement) round

cake pan with melted butter. Line the base with non-stick baking paper. 2. Use an electric beater to beat the butter and sugar in a small bowl until

pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Transfer the mixture to a large bowl. Use a large metal spoon to fold in the combined flours, sour cream, orange rind and orange juice, in alternating batches. Stir until just smooth. Spoon the mixture into the prepared pan and smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

3. To make the candied rind, place a wire rack over a baking tray. Place the orange rind in a small saucepan of boiling water for 10 seconds. Drain. Repeat. Stir the sugar and water in a saucepan over low heat until the sugar dissolves. Bring to the boil. Reduce heat to medium-low. Add the orange rind to the syrup. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 5-10 minutes or until the rind is slightly transparent. Use tongs to transfer the rind to the wire rack to cool and harden.

Orange icing 1 cup pure icing sugar, sifted 20g butter, at room temperature 1 tablespoon fresh orange juice 4. To make the orange icing, use a wooden spoon to beat the icing sugar,

butter and orange juice in a heatproof bowl until smooth. Place the bowl over a small saucepan of simmering water. Stir until the icing is just warm. Set aside to cool slightly.

5. Place the cake on a serving plate. Pour over the icing. Set aside until set. Decorate with the candied rind.

Sultana Cakes with a Citrus Twist

125g butter, softened 3/4 cup brown sugar 1 teaspoon finely grated orange rind 2 eggs 1 1/2 cups wholemeal self-raising flour 3/4 cup orange juice 1/2 cup sultanas 1. Preheat oven to 180°C/160°C fan-forced.

Line two 24-hole, mini muffin pans with paper cases. 2. Using an electric mixer, beat butter, sugar and orange rind until light and

fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flour, orange juice and sultanas. Spoon into prepared pan holes.

3. Bake for 22 to 24 minutes or until a skewer inserted in the centre of 1 comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

Olive Oil Cake with a Citrus Twist Melted butter for greasing 200g roasted hazelnuts 1/3 cup polenta 1/3 cup plain flour 1 tsp baking powder 120ml olive oil 100g unsalted butter 2 oranges, zest finely grated 3 eggs 1 cup caster sugar Ginger Crumble 6 gingernut biscuits 50g roasted hazelnuts 1 orange, zest finely grated Syrup 3 oranges, juiced 2/3 cup caster sugar 1. Preheat oven to 180c, grease and line a 22cm springform tin. 2. Process hazelnuts to a fine powder. Transfer to a bowl. Stir into polenta. 3. Sift the flour and baking powder into the bowl, stir to combine. 4. Combine the olive oil, butter and orange zest in a saucepan over a low

heat, stir until butter has melted and mixture is warm. 5. Whisk eggs and sugar until pale and thick, while slowly whisking pour in

olive oil mixture then fold into the dry ingredients. 6. Pour the mixture into the prepared pan, bake for 60 minutes, cool for 30

minutes then remove to a wire rack. 7. GINGER CRUMBLE: process to form a chunky crumble. 8. SYRUP: Boil ingredients over high heat, stirring until sugar

dissolves. Boil gently for 5 minutes, remove to a jug and set aside to cool.

9. Sprinkle cake with crumble, dust with icing sugar, serve with orange syrup.

SLICES AND COOKIES Brownies (?!) with a Citrus Twist

3/4 cup all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon sea salt 1/2 cup unsalted butter, softened 2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Glaze 4 tbsps lemon juice 8 tsps lemon zest 1 cup icing sugar 1. Preheat the oven to 180c. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment,

beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice

until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until

creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden

around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars

will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread the glaze over the brownies with a rubber spatula and let glaze

set. 11. Cut into bars and serve.

Fudgy Slice with a Citrus Twist Base 250g plain, sweet biscuits (such as granita) 125g unsalted butter, melted Filling 1 egg, lightly beaten 1 large orange, rind finely grated 2/3 cup thickened cream 2/3 cup caster sugar 60g dark chocolate, melted 1 tablespoon cocoa powder Icing 1 1/4 cups icing sugar mixture 2 teaspoons unsalted butter, softened 1 orange, juiced 1. Preheat oven to 180°C. Grease a 3cm-deep, 17cm x 28cm slab pan and line

with baking paper. 2. Make base: Place biscuits in a food processor. Process to fine crumbs, add

butter and continue to process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm.

3. Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan.

4. Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth.

5. Spread icing over slice. Cut into pieces. Serve.

Cookies with a Citrus Twist 185g butter, softened 3/4 cup caster sugar 1 tablespoon finely grated orange rind 1 teaspoon vanilla extract 1 egg 2 cups plain flour 5 tablespoons orange butter 1. Preheat oven to 180ºC/160ºC fan-forced. Line 3 baking trays. 2. Using an electric mixer, beat butter, sugar, orange rind and vanilla until pale

and creamy. 3. Add egg. Beat until combined. 4. Sift flour over butter mixture. Using a wooden spoon, stir to combine. 5. Place dough on a lightly floured surface. Shape into two 25cm logs. Wrap in

plastic wrap. Refrigerate for 2 hours or until firm. Remove and discard plastic wrap.

6. Cut into 1cm-thick rounds. Place on trays 4cm apart. Bake for 10 minutes. 7. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. 8. Sandwich two biscuits with 1 teaspoon

“Butter with a Citrus Twist”. Butter with a Citrus Twist

4 eggs, at room temperature 2 egg yolks, at room temperature 170g (3/4 cup) caster sugar 2 teaspoons finely grated orange

rind 185ml (3/4 cup) fresh orange juice 125g butter, chilled, cubed 1. Combine the eggs, egg yolks, sugar and orange rind in a 2L microwave-

safe bowl. Gradually add orange juice, whisking constantly with a balloon whisk until combined. Add the butter and stir to combine.

2. Place bowl on an upturned microwave-safe plate and cook, uncovered, on 50% power, stirring every minute, for 7-10 minutes or until curd is thick enough to coat a metal spoon. Strain through a fine sieve into sterilised jars and seal immediately. Set aside for 2 hours to cool completely.

3. Label, date and store until ready to use. This curd will keep unopened in a cool dark place for up to 1 month. Once opened, store in the fridge for up to 2 weeks.

Almond Biscotti with a Citrus Twist

1 egg plus 1 egg yolk 2/3 cup caster sugar 1 1/2 teaspoons finely grated orange rind 1 1/3 cups plain flour 1/2 teaspoon baking powder 1/2 cup almond kernels 1. Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with

baking paper. Using an electric mixer, beat egg, egg yolk, sugar and orange rind in a large bowl until pale and thick. Sift over flour and baking powder. Add almonds. Stir to combine. Turn out onto a lightly floured surface. Knead lightly until smooth. Divide dough in half. Shape halves into 20cmlong logs. Place on prepared trays. Flatten slightly.

2. Bake for 30 minutes or until golden. Cool on trays for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice logs diagonally into 5mm-thick slices. Discard ends.

3. Place slices, in a single layer, on baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

Polenta Slice with a Citrus Twist Slice 1 cup polenta 1/2 cup almond meal

(ground almonds) 1/2 cup caster sugar 1/2 cup plain flour 1 teaspoon baking

powder 1 orange, rind finely

grated 1/2 cup light olive oil 1/2 cup buttermilk 1 egg, lightly beaten Syrup 1/2 cup white sugar 1 large orange, rind finely grated, juiced 1. Preheat oven to 170°C. Grease and line with baking paper a 3cm-deep,

18 x 28cm slab pan. 2. Place polenta, almond meal and caster sugar in a large bowl. Sift flour

and baking powder together over polenta mixture. Add orange rind and stir to combine. Whisk oil, buttermilk and egg together. Add to polenta mixture. Mix until well combined.

3. Pour mixture into prepared pan and smooth the surface. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes.

4. Make orange syrup: Meanwhile, combine white sugar, 1 tablespoon orange rind and 1/2 cup orange juice in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Increase heat to medium-high. Simmer, uncovered, for 2 to 3 minutes or until the syrup reduces and thickens slightly. Remove pan from heat.

5. Lift slice onto a wire rack. Cut into pieces. Place on a plate and spoon over the syrup. Serve warm or at room temperature.

Whoopies with a Citrus Twist Whoopies 125g butter, at room temperature 1/2 cup brown sugar 1/2 cup caster sugar 1 teaspoon vanilla extract 1 egg 1/2 cup almond meal 1 teaspoon bicarbonate of soda 2 cups plain flour 1 1/3 cups buttermilk Orange butter cream 125g butter, at room temperature 1 tablespoon grated orange rind 1 1/2 cups icing sugar 1 1/2 tablespoons milk Orange glacé icing 1 egg white 250g pure icing sugar, sifted 1 1/2 teaspoons fresh orange juice Red and yellow food colouring 1. Preheat oven to 190°C. Line 2 baking trays with non-stick baking paper.

Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.

2. Stir in the almond meal and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.

3. Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.

4. Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.

5. To make orange glacé icing: Whisk the egg white in a large bowl until frothy. Gradually whisk in the icing sugar until smooth and glossy. Whisk in the orange juice until the mixture is spreadable. Add 1-2 drops each of red and yellow food colouring to the mixture and stir until pale orange in colour.

6. To make orange butter cream, beat butter and icing sugar in a bowl to combine. Add orange rind and milk to butter mixture and beat to combine.

7. Spoon filling into a piping bag fitted with a 1cm round nozzle. Pipe a dollop over a whoopie base. Pipe half the whoopies with the butter cream.

8. Top with remaining whoopies. Press lightly to sandwich together. Spread tops with orange glacé icing. Top with orange rind.

Banana Bread with a Citrus Twist 2 oranges, 1 sliced, 1 finely

sliced 1 cup white sugar 1 cup cold water Melted butter, for greasing 125g butter, softened 1¼ cups raw caster sugar 1¼ tsp cardoman 2 eggs 1 2/3 cups plain flour 1 tsp bicarb of soda ½ cup milk 3 ripe bananas, mashed 60g walnuts, chopped 1. Bring sliced orange, white

sugar and water to boil, then simmer gently for 10 minutes (rind translucent).

2. Drain, reserve syrup and set aside the now candied slices, for later.

3. Preheat the oven to 180, grease and line a 6cm (deep) loaf pan. 4. Beat butter, raw sugar and orange zest until pale / creamy. 5. Add ¼ tsp cardoman and mix well. 6. Add eggs, beat in one at a time. 7. Sift in half the flour with the bicarb and a pinch a salt, beat again. 8. Mix in the milk then the remaining flour, stir in the mashed banana and

walnuts. 9. Spread the mixture into the pan and top with candied orange slices. 10. Bake for 60 minutes (until skewer comes out clean). 11. Return the reserved orange syrup to a small pan and stir in remaining

cardoman, boil for 10 minutes. 12. Slice the loaf and serve drizzled with the syrup or toasted and buttered.