Chicken with lemon, garlic and thyme

Tonight I cooked dinner for us while Mum relaxed. Since Dad and my sibs are quite fussy eaters, I kept things simple and cooked chicken with lemon, garlic and thyme.

I know the very idea of leaving an oven on for 2 or more hours in such hot climes is absurd and inconceivable, but really, why not step out and run some errands while the chicken pieces cook in the slow, gentle heat?

chicken with lemon, garlic and thyme

4 chicken marylands, each cut into 2

1 head of garlic, cloves separated and crushed

1 lemon, sliced thickly

1 large brown onion, sliced thickly

2 tablespoon olive oil

3 tablespoon honey

bunch of thyme

salt and freshly ground black pepper

1/2 cup of chicken stock or white wine

(serves 6)

preheat oven to 160C

place lemon, garlic, thyme and sliced onions in a large baking dish

season chicken pieces with olive oil, honey, salt and pepper

place chicken pieces on the bed of aromats

pour chicken stock/white wine over the chicken pieces

wrap baking dish with some aluminium foil

cook slowly for 1 1/2 hours

increase the oven temperature to 230C

remove the foil and return chicken

roast for 20 minutes, turning the chicken pieces every so often to brown evenly

serve with chicken with cooking juices, butter pasta and a fresh green salad.

Luxury in a jar - Berry and rhubarb jam

Just the other morning while I was filling out the little jars at work with breakfast jam, I thought to myself,

"Such luxurious times we live in".

Centuries ago, jam was a delicacy only the royalty enjoyed. These preserves were made from fruit picked from the garden and glasshouse on the palace grounds. Fast forward to the present and I am portioning jam from a large bucket and everyone can enjoy a jam sandwich. Isn't it funny how we take these little luxuries for granted?

Of course there are jams, and there are jams. What sets the standard for the heavy-weights is the percentage of fruit. To me, any preserve containing a minimum of 45% fruit is called a jam. Anything less, it is a jelly or a fruit spread - and this is by no means my personal dismissal of its quality, merely a question of semantics.

Although I was tempted to make this jam without the use of commercial pectin, the idea of gathering enough apple pips or making an apple peel stock had me change my mind at the drop of a spoon. The truth is, most commercial pectin is derived from apple anyway but is conveniently crystallised for use. Initially, I planned on using raw sugar in my jam but spotted jam-setting sugar conveniently packaged in 1kg bags at my local grocery which is just the amount I required. Although, it costs a fraction more than raw or white sugar, it really does make the whole process, less of a process - that is, there is no need to:

1. measure pectin then mixing it through the sugar to prevent it from clumping together

2. determine the appropriate amount of citric acid required to activate the pectin and,

3. be left behind with a jarful of pectin that you may never use again, unless you are considering jam-making as a hobby.

The jam I made is a no-fuss-cook-in-30-minutes-soft-set variety. The advantage of the short cooking time is you get to preserve the vibrant colour and taste of the fruit and as a result, a more robust jam in both flavour and visual appeal. Some recipes call for a knob of butter to be added when the jam has come to its setting point. This does not affect the flavour of the jam and is merely done to help disperse the foam that accumulates during boiling (scientifically, its job is to break the surface tension of the jam). Some argue that this step may affect the shelf life of the product but I cannot personally remark on this as I have very little jam-making experience. I find skimming the foam off the surface of the jam before placing them in jars just as easy.

If you wish to read more about proper jam-making, this site offers some good guidelines. As does this site. However, I must add my jam (although breaking a few rules highlighted in aforementioned sites) is pretty spectacular and should you try it, you would probably think so too.

So try it, and let me know what you think.

Berry and rhubarb jam

500g raspberries

300g strawberries, hulled

300g rhubarb, peeled, cut to 2cm pieces and cured overnight with 1/2 cup sugar

1kg CSR jam-setting sugar

peel of 1 orange

peel of 1 lemon

1 vanilla pod, split and scraped

(makes 5-6 250ml jars)

mix berries and rhubar in a large bowl with jam setting sugar

place fruit in a large non-reactive pot and gently heat to dissolve sugar

add citrus peel and vanilla seeds and pod

bring to a rolling boil for 5-6 minutes

test to see if jam has set by placing a small amount on a cold plate. It is ready when a skin forms and it fails to run all over the plate (NB this jam is soft set, just the way I like it. You may need to use additional pectin if you prefer a firm set jam)

remove peel and vanilla pod

place in hot sterilised jars (I wash my jars and lids in hot soapy water then place them in the oven set at 120C to dry. I keep them at this temperature until I am ready to fill them with jam)

screw the jar tops on while jam is still hot and place in a cool dark place to store.

Soba noodles with seared tuna steak

Keeping it simple and fresh tonight with a handful of ingredients I found in my cupboard and fridge. This is a very healthy and wholesome dish you can prepare for yourself even after a long hard day at work and my promise to you is a feeling of being nourished from within.

Although I included slices of seared tuna in tonight's version, vegetarian variations can be just as easy to prepare, simply adding slices of grilled or pan-fried tofu or tempeh. Perhaps even sauteed seasonal vegetables. I am particularly fond of spinach and mushrooms but this would work just as well with chunks of roasted pumpkin, spring onions and even fresh amaranth (something I still haven't had much luck finding in Australia). In fact, you can go in many directions with this dish. When the weather is cooler, I include the dashi broth I cooked the noodles as part of the dish. In summer, I chill the noodles in ice water then eat it with nothing but a smear of wasabi, some crisp julienne cucumber or grated daikon, and a light dressing made with mirin, rice wine vinegar, soy sauce and sesame oil.

Since there is no fixed recipe for a dish like that, I thought it best for me to include a couple of guidelines I tend to follow

1. Cooking the soba noodles in a stock, miso soup or dashi broth gives it a very good flavour regardless of whether you wish to include the cooking liquid in the finished dish
2. Most soba noodles you get in the shops will not clump up or turn claggy when overcooked. I find the authentic Japanese imports are less forgiving but have better flavour (they even have green tea variations!). Should you try the latter, refresh the cooked noodles in lots of iced water.

Let me know if you do try this dish and I would love to hear about the way you cook your favourite noodles.

Daring Bakers February Challenge: A flourless chocolate cake

Another month, another Daring Baker's instalment:

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

What this specimen lacks in the usual aesthetics of a cake, it definately makes up for in character and flavour. While photographing it, I thought it resembled a rather large chocolate Yorkshire pudding, puffed up around the edges and collapsed in the middle. I assure you though, the texture is anything but Yorky-ish. It's more like your favourite dark chocolate mousse but with more body, structure and depth. Perhaps it sounds excessively poetic, but imagine a baked chocolate cloud that completely surrenders to the warmth of your mouth.

A little departure I took from the recipe was the addition of a generous slug of brandy and a half teaspoon of almond extract to the melted chocolate. Also, because I absolutely adore walnuts in dark chocolate, I scattered the base of my baking tin with finely chopped toasted walnuts which added a pleasant textural dimension to the end product. I suspect this will work well with any nut you favour and I might be inclined to try the cake again in future with Brazil nuts and Cointreau liquer.

Although the challenge included making an ice-cream of choice, I absolutely failed to do so for you see, although it was met with much enthusiasm, the emotion dissipated quickly replaced only with irritated disappointment when I discovered a little piece (the integral part) of my ice-cream maker was missing and after much searching, I was too exhausted to even contemplate making the ice-cream manually (although I had this fleeting thought of making a parfait instead). Of course getting some store-bought ice-cream like this and claiming I made it was oh-so-tempting, but that is just cheating, isn't it? Instead. I made do eating generous wedges of the cake with luscious pure cream by Barambah Organics and patted myself on the back for preserving a clear conscience and making a not-so-poor choice with the cream.

So there you have it Daring Baker's February Challenge: Chocolate Valentino hosted by Wendy and Dharm (thanks for hosting!). The recipe and method for preparing this delicious cake and vanilla ice-cream can also be found on their blog.

Pineapple and mint coleslaw

As a child growing up in Asia, I knew salads came in 2 varieties: the one that looks well arranged in a bowl like the garden salad served with Thousand Island dressing and the other that looks like a bit of a mess but tastes really good, like the coleslaw and the potato salad. Almost every form of salad I knew back then was dressed in salad cream or Thousand Island dressing. I can't say I was particularly fond of the ubiquitous duo but I was definately partial to mayonaise - especially in a fresh coleslaw, not the limp, watery sort that is beginning to froth on the surface.

Let's face it, the mere mention of cabbage will have a few of us shifting uncomfortably in our seat. Belonging to the Brassicaceae family, this vegetable is notorious for causing flatulence and many would forgo dishes made from it in order to avoid any embarassing slips later on. But for those of us who don't, we reap the benefits of a vegetable high in folate, vitamin B and C.

After yesterday's scorching maximum temperature of 39C, I was in no condition to prepare a hot meal. I was craving something bright and fresh on the palate, something to stimulate the appetite. After much umm-ing and ahh-ing, almost succumbing to a liquid meal, I made this coleslaw for dinner to accompany a couple of grilled steaks. The flavours are Asian-inspired combining the unctuous flavour of fish sauce, the piquancy of lime and chilli and spiciness of garlic and fresh coriander in a light dressing, The slaw contains the usual suspects: shredded carrots and cabbage, with the addition of finely sliced blanched green beans, picked fresh coriander and mint leaves, and pineapple cut into matchstick pieces.

I personally love pineapple in savoury dishes. There is just something about combining the sweet sharpness of this tropical fruit with a spicy savoury sauce. It's experiencing the complete flavour spectrum (sans bitterness of course)all at once - I mean, could you get any closer to having a party in your mouth?! The flavours of this slaw is quite reminiscent of a Nonya favourite, assam laksa, which is a dish of noodles served in a fish broth flavoured with belachan (shrimp paste), tamarind, chillies and shallots.

Simply put, I think this slaw is the perfect alternative to the traditional coleslaw. It is tasty, zesty, low in fat (even fat-free if you choose to omit the oil in the dressing) and it makes a welcome addition to any BBQ, summertime party or picnic.

pineapple and mint coleslaw

1 1/2 cup finely shredded red cabbage

1 medium carrot, finely shredded

1 handful green stringless beans, blanched n finely sliced

1/2 medium ripe pineapple, cut into matchsticks

1/2 cup mint leaves, picked

1/2 cup coriander leaves, picked

dressing

1 lime, zest n juice

1-2 tsp sugar

1 large red chilli, finely chopped

1 small clove garlic, finely chopped

1 tablespoon finely sliced coriander stems

2 tablespoon fish sauce

2 tablespoon soy sauce

1 tablespoon vegetable oil

(serves 4)

combine ingredients for the dressing in a little jar, shake to mix and set aside

toss the ingredients for the slaw in a large bowl

dress the slaw about 5 minutes before serving. This allows the flavours to come together while maintaining the perfect coleslaw crunch.

sugar + eggs + milk + vanilla = creme caramel

There are a handful of desserts that cross cultural boundaries and get the universal nod of approval. I think creme caramel is one of them. A mixture of sugar, eggs, vanilla and milk cooked gently in a hot water bath to set in the most luxurious silken texture, it is a dessert to eat and remind yourself comfort can be derived from the most humble of beginnings.

creme caramel

500 ml full-cream milk

4 large eggs

80 g sugar

1 vanilla pod, split and seeded

100g caster sugar

1/2 lemon

(makes 8 150ml portions)

place a medium saucepan over a medium-high flame to heat

pour 2 tablespoon caster sugar into the heated saucepan and allow sugar to melt before adding more

(NB this is the method to prepare caramel sec - dry caramel. It yields a thicker and darker caramel in less time)

arrest the cooking of the sugar by squeezing some lemon juice into the caramel when the desired colour is achieved

quickly and carefully pour caramel into 8-9 dariole moulds or ramekins

allow caramel to set

whisk eggs and sugar in a bowl

heat milk and vanilla seeds n pod in a medium size saucepan until the surface barely breaks into a simmer

remove milk from heat and gently pour into egg mixture whilst constantly whisking

refrigerate for 2-3 hours or overnight to allow vanilla to infuse

pre-heat oven to 170C

strain custard through a fine sieve and into a pouring jug

fill the caramel filled darioles leaving a 5mm allowance - this is to facilitate handling in and out of a hot oven

wrap the top of the dariole with foil - this is to prevent a skin from forming while the custard cooks

place custards into a roasting pan and fill with hot water 3/4 of the way up the side of the darioles

bake for 20 minutes

reduce oven temperature to 150C and bake for a further 20 minutes

check custard to see if it is ready by removing the foil lid and tapping it gently. The middle should tremble slightly

remove from oven and allow custard to remain in the hot water bath

remove from the hot water bath after 1 hour

refrigerate for at least 8 hours

unmould creme caramel by running a thin-bladed knife around the edge and inverting onto a bowl

serve cold with sliced fruit.

En papillote - a great way to cook fish

En papillote is a method of cooking food in a paper pouch or parcel. It is a very effective manner of cookery because all the nutrients are contained within - it works on the basis whereby moisture from the meat and/or vegetables is trapped and steams themselves.

This was last night's dinner: well-seasoned coral trout cutlet/steaks, on a bed of summer vegetables like yellow capsicums, tomatoes, zucchini and red onion, lemon slices, bit of minced garlic, thyme, dash of white wine and a good slug of extra virgin olive oil.

I cooked the parcels in a very hot oven (210C) for 15 minutes, then left it in the oven with the heat turned off, for a further 5 minutes. The beauty of cooking fish and meats this way is that over-cooking won't render them tough and dry because the pouch in which they cook in prevents any moisture from being lost.

My only regret is I didn't have any steamed rice to soak up the sweet delicious fish juices.

Maybe next time.

Another meatball - steamed Chinese pearly balls

Earlier this week, I visited a friend of mine who was in the midst of clearing her over-stocked pantry. She offered me a huge bag of glutinous rice - I would say a good 5 kilos worth so I had to think of things to cook with it.

Glutinous rice has a sticky and chewy texture when cooked al dente but becomes glue-like when overcooked. It is a common ingredient in many Asian cuisines featuring in starters, main courses and even desserts. Glutinuos rice is milled to produce a flour that is used as a thickening agent, in baking, and in the making of some traditional Asian sweets like mochi, niangao and tangyuen, all of which I look forward to eating when I return to my parents' home in Malaysia for Chinese New Year.

Anyway, I made these steamed meatballs based loosely on the Pearl meatball recipe that caught my eye in Fuchsia Dunlop's Revolutionary Chinese Cookbook.

Following the quantity of ingredients below will yield many meatballs but it is okay to cook them ahead and re-heat when required.

• 1 cup glutinous rice soaked overnight
• 2 large skinned and de-boned chicken thighs (about 200g), minced
• 100g peeled and de-veined raw prawns, chopped
• 2 spring onions, finely sliced
• 1/2 red chilli, deseeded and finely chopped
• 1/2 cup reconstituted wood fungus, chopped finely (NB Alternatively, use 4 dried shitake mushrooms, soaked and finely chopped)
• 1/2 medium carrot, finely diced
• 2-3 tablespoon cornflour
• 1 teaspoon sesame oil
• 1 tablespoon Chinese cooking wine or dry sherry
• 2 tablespoon soy sauce
• 1/2-3/4 teaspoon table salt
• pepper

Combine all the above ingredients except the rice in a medium sized bowl and mix well. To check if the seasoning of the mix is adequate, steam a small amount to taste before shaping the mixture into balls then rolling them in the glutinous rice to coat completely.

The size to shape the meatball is up to you but I prefer to make little ones (a heaped teaspoon of mixture) so I don't end up with meatballs raw in the middle and gummy on the outside. Also, I favour the rice to meat ratio of smaller meatballs. Be sure to arrange meatballs in a single layer on a plate that will fit into your steamer so they will cook evenly and thoroughly. I cooked mine over rapid steam for 3 minutes then turned the heat down to steam gently for a further 17 minutes. This I find seals in the moisture in the meatball and allows the glutinous rice to cook through so there are no crunchy chalky bits.

We are experiencing a respite from the scorching heat so I think it will be a good idea to brew a dashi with a few suspended leaves of choy-sum to accompany the leftover meatballs for lunch.

Spanish meatballs, olives and a piquant sauce

Here is another savoury instalment - Spanish meatballs, a recipe I came across in a tapas cookbook I received last Christmas. They look very appetising in the photo and I put them down as part of a menu for a wedding I am planning for somebody else. I made them a few nights ago with a few additions and changes to the original recipe and they were very well-received at the table.

The meatballs simply comprised of the following mixed together then shaped into balls the size of walnuts or smaller:

• 400g regular mince beef and not the premium lean stuff. You can substitute this with pork and veal mince. Or try a combination of different mince,
• a diced onion cooked on low heat for 5-10 minutes until soft and slightly caramelised,
• 2-3 finely chopped anchovy fillets. Optional but adds a nice savoury flavour to the meat,
• 2-3 cloves minced garlic,
• some chopped parsley,
• salt,
• cracked black pepper,
• piment d'espelette (offers heat without the fire) or hot paprika
• ground cumin
• 1/3 cup breadcrumbs. I used puffed quinoa in my version which makes it gluten-free,
• a large egg

Tip: Shaping meatballs can be a laborious task and is better enjoyed when there are extra hands to help.

Instead of frying the meatballs in a pan, I arranged them in an ovenproof dish and cooked them in a very hot oven (210C) for 10 minutes. In the meantime, I prepared the piquant sauce which was basically the following ingredients cooked in a pot for 10 minutes then roughly blitzed with a hand-held blender:

• 2 roasted red/yellow capsicums
• 1 large onion roughly chopped and sauteed until no longer crunchy
• 3 cloves garlic
• 1-2 teaspoon store-bought harissa depending on your tolerance for spice
• 3 generous tablespoons tomato paste
• 1 tin of chopped tomatoes
• 1/2 teaspoon ground cumin
• 1 teaspoon smokey-sweet paprika
• salt
• 1/2 cup white wine
• splash of white wine vinegar (quite necessary, do not omit)
• sugar to taste

Pour the sauce while its hot over the meatballs when they come out of the oven (Caution: A bit of sizzling action may occur), scatter a handful of your favourite olives, curshed, atop and return to the oven to cook for a further 10 minutes. Allow to rest for 5 minutes, stir to coat the meatballs with sauce before serving.

As an accompaniment, I sauteed some sliced zucchini in a very hot pan with chopped garlic, parsley, lemon zest, a generous amount of seasoning, then finished with a slug of good extra virgin olive oil.

This is a very satisfying meatball dish served as a meal with some steamed rice or as a tapas . I urge you to attempt this and any leftovers can be enjoyed cold for lunch the next day.

In the mood for soup: Curried red lentil and mango soup

The cold weather makes me want to hoover everything edible in my path, in particular temperature raising foods like slow-cooked meat casseroles so rich and savoury they leave your lips sticky, hearty soups, golden-roasted root vegetables seasoned with crunchy flakes of salt and espelette, spicy Indian curry with roti, pomme puree, thick slices of warm toast with soft and creamy scrambled eggs, cups of hot chocolate that leave you a Marx-ian moustache everytime you take a sip, freshly steamed sticky date pudding and the list continues.

This time last year, all I wanted to eat for every meal was macaroni and cheese! I made several variations of the dish, each time, using a different type of pasta and cheese. My favourite version was one I made with a smoked aged cheddar and casareccia which I ate with a piquant tomato chutney and a bitter salad on the side. Sometimes the marvellously simple dishes are the ones that deliver absolute pleasure in the eating, wouldn't you agree?

Before I share the recipe I made today, I would like to dispel any implication that my obsession for including a little bit of "summer" in my dishes is a reflection of any detestation for this cold weather. I love winter as much as I do summer and autum, but maybe less than spring, but I am sure that this is understandable. Winter has its charm, its character and its own moments -- like how the air smells "forest fresh" after an overnight shower, and how the grass looks greener and brighter with the early morning sun breaking through the blanket of mist. When else would you draw more pleasure and comfort from watching steam rise out of your coffee cup than on those crisp cold winter mornings?

So here it is, today's soup incited by traditional Indian dahl served with bread or rice, it is prepared in a short time and is absolutely loaded with taste. I included curry powder, fresh grated ginger and garlic which add a gentle spiciness to the soup and a few kaffir lime leaves for citrus tones without the sharp acidity. I simply adore citrus in soups! I then finished the soup with some light coconut cream and roughly chopped mango flesh. Served with some pappadums, this soup is so satisfyingly flavourful it left me wanting nothing more but a second helping!

Curried red lentil and mango soup

2 medium onions, finely diced

3 small-medium sized waxy potatoes, diced

1 large red chilli, finely chopped

3 cloves garlic, roughly chopped

piece of ginger, grated (i used one the size of my thumb)

3-4 kaffir lime leaves

1 1/2 cups red lentils

2 tsp curry powder (i used a mild one)

3-4 small ripe tomatoes, roughly chopped (or use a tin of chopped tomatoes)

1 tin of mango in natural juice, roughly chopped

1 small tin of light/regular coconut cream

(generously serves 6 hungry adults)

sweat onions with a couple of tablespoons of vege oil in a medium sized heavy based pot until soft but not brown. This will take about 4 minutes over medium low heat

add curry powder, chilli, garlic and ginger to the onions and cook until your kitchen is filled with spicy fragrance

stir in the diced potatoes and lentils to coat with the

cook for 2 minutes, stirring the whole time so the mixture doesn't catch on the bottom of the pot and add a teaspoon of salt

add 500ml (about 2 cups) water and bring to a boil

add the kaffir lime leaves, chopped tomatoes and the juices from the tinned mangoes

gently simmer until the lentils and potatoes are tender (you may have to add another cup of water to adjust the consistency at this point)

**you may at this point remove the kaffir lime leaves and blend the soup to achieve a smooth consistency**

finish with coconut cream and chopped mango

season with salt and pepper to taste

A special gluten free orange cake

Lately, I've been finding myself trawling through the internet looking for vegetarian, vegan and gluten-free products and recipes. It isn't that I have recently been diagnosed with an intolerance towards certain food groups (though oysters and mussels do make me crook!) but since returning from my vacation, I have felt this urgency for a lifestyle overhaul. I am not sure if it post-vacation guilt - the sort you experience knowing you've lived up one too many excesses but it definately feels like: "Can someone hit my reset button, please?".

A few days ago, I caught up with my friend D who lives in Sydney and had a self-indulgent whinge-fest. The usual "Life sucks, my legs look like cottage cheese in a pair of nude stockings, I need a new job and any idea where I can find all the answers to every question I will ever have to ask so I don't have to ask them?" type of conversation.

He listened empathically and replied, and I am paraphrasing here, "Darl, do the 15-day detox and start working in a big pharmaceutical company."

Why of course! That's what I need. D is wise beyond his age.

The 15-day detox plan he refers to follows a fairly strict diet of unprocessed food, no dairy, no eggs, no alcohol or caffeine, white fish but only 3 times a week and $70 worth of non-medically proven, herbal supplement tablets that make you feel cleansed from within. I've done it before - it works.

It is not for the lack of commitment to a lifestyle change that I have not begun the abovementioned detox but I am looking towards a long-term strategy, something more sustainable so it becomes part of my being. I began researching the benefits and drawbacks of various types of diets: ovo-lacto vegetarian, vegan, macrobiotic and raw food.

Needless to say, one thing led to another and I soon found myself perusing gluten-free websites and now have a better understanding of what coeliac is. I would like to digress a little, now many years ago, I suffered asymptomatic arthiritis and after prolonged medicating with non-steroidal anti-inflammatories, my condition did not improve. What made matters worse, I was taking more drugs to counteract the side effects of the anti-inflammatory drugs. Incidentally, I started reading Eat Right for Your Type by Dr Peter D'Adamo, a text which suggests a diet based on an individual's blood type and to cut a long story short, I refrained from products containing dairy and wheat, consumed more plant-based protein, and together with the power of positive thought, I no longer felt I had the body of a geriatric. Admittedly, I did grow weary of eating the same types of food and never grew accustomed to the texture and flavour of wheat-free baked products. But now, with a more open mind and palate, I am more than eager to explore alternative ingredients again.

I tasted a flourless orange cake for the very first time at a Sunday picnic a few years ago and I was totally captured; left utterly speechless with my first mouthful. It's texture, a very unusual combination of nibbly, dense and moist bordering creamy but lacking the taste of creamery butter. It is more reminiscent of a steamed pudding - minus the cloying sweetness and the richness. Simply put, its texture was completely different to the conventional crumb of what I knew made a cake.

Yesterday, I revisited this experience and made an orange cake following the recipe found in Stephanie Alexander's The Cook's Companion. There are many contemporary renditions of this classic cake some with the inclusion of flour and meringue to ligthen its texture, maybe fewer eggs and even replacing the oranges with other citrus fruit that may be in season. Here, I adapted Alexander's recipe with the addition of some ground wattleseed (by Oz Tukka) and oat flour (NB the jury is still out on the appropriateness of oats in a gluten-free diet). Edible wattleseed was developed as a food flavouring back in the mid 1980s when its coffee, chocolate and hazelnut profiles were discovered and have since been popularised in modern Australian cuisine. With such characteristics, it comes as no surprise how I arrived at my orange and wattleseed pairing and why this cake is so delectably more-ish!

Orange-wattleseed cake

3 small unwaxed oranges

250g sugar

250g ground almonds

6 large eggs

1 1/2 tsp ground wattleseed

1 tsp baking powder

5 tbs oat flour (optional)

(makes 1 20x20cm square cake)

cover oranges with water in a medium saucepan and boil for 10 minutes

drain oranges and cover again with water

cook oranges in boiling water for 30 minutes, topping up the water level if necessary

cool oranges and puree the entire fruit (yes, pith and all - minus the pips of course!) in a food processor/blender

line the base of the baking tin with baking paper

preheat oven to 170C

combine almond meal, baking powder, wattleseed and oatflour (if using) in a bowl. whisk to mix thoroughly

beat sugar and eggs until double in volume (this results in a lighter "mousse" textured cake. If you find yourself lacking the equipment or the patience, skip this step completely. Just combine the eggs, sugar and orange puree in a single step)

stir orange puree into egg mixture until just combined - do not overmix

fold dry ingredients into the mixture

pour into prepared baking tin

bake for 50 minutes or until only a few crumbs are attached to the skewer when testing for doneness.