76 recipes+ JUNE 2017
Spiced Pumpkin
& Walnut Cake
SERVES 12 PREP 15 minutes
+ standing + cooling COOK 45 minutes
12/3 cups grated pumpkin
1½ cups self-raising flour, sifted
1 cup coarsely chopped walnuts,
plus whole walnuts, to serve
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
1 cup rice bran oil
1¼ cups firmly packed brown sugar
3 eggs, at room temperature
1 quantity Cream Cheese Icing
(recipe, below)
1 Preheat oven to 180ºC/160ºC fan-forced.
Grease and line a 23cm (base measurement)
square cake pan with baking paper.
2 Combine pumpkin, flour, walnuts,
cinnamon, ginger and bicarbonate
of soda in a bowl.
3 Whisk oil, sugar and eggs in a bowl.
Add to pumpkin mixture; stir until combined.
Spoon into prepared pan; level surface.
Bake for 45 minutes or until a skewer
inserted at centre comes out clean. Stand
in pan for 15 minutes, then turn out onto
wire rack to cool.
4 Spread Cream Cheese Icing over cooled
cake. Top with extra walnuts.
Cream Cheese Icing
MAKES 1 cup PREP 10 minutes
250g cream cheese, at room temperature
60g unsalted butter, at room temperature
1½ cups icing sugar mixture, sifted
2 teaspoons orange essence
Using an electric mixer, beat cream
cheese and butter in a large bowl until
smooth. Gradually beat in icing sugar
until combined. Beat in orange essence.
Beef, Pumpkin,
Cabbage & Mushroom
Stir-fry
SERVES 4 PREP 10 minutes
COOK 25 minutes COST $3.25 a serve
150g pumpkin, chopped
2 tablespoons rice bran oil,
plus 2 tablespoons extra
300g beef rump steak, thinly sliced
2 cloves garlic, chopped
1 tablespoon minced ginger
2 fresh long red chillies, sliced
150g button mushrooms, sliced
2 cups shredded wombok
(Chinese cabbage)
2 tablespoons fish sauce
1 teaspoon caster sugar
¼ cup basil leaves (optional)
1 Preheat oven 200ºC/180ºC fan-forced.
Line a oven tray with baking paper.
Place pumpkin on prepared tray; bake
for 15 minutes or until just tender.
2 Heat a wok or large frying pan over high
heat. Add oil; swirl to coat surface. Stir-fry
beef, in batches, for 1 minute or until
browned. Heat extra oil in wok; stir-fry
garlic, ginger and chilli for 30 seconds or
until fragrant. Add mushroom; stir-fry for
1 minute or until just tender.
3 Add wombok; stir-fry for 1 minute
or until wilted.
4 Return beef to wok. Add pumpkin, fish
sauce and caster sugar; stir-fry for 3 minutes
or until heated. Stir in basil leaves (if using).