recipes_Australia_June_2017

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).