Lemon Teacake with Lemon Syrup

Ingredients

60g butter
1/2 teaspoon vanilla essence
1/2 cup castor sugar
1 egg
180g (just over 1 cup) SR flour
1/3 cup milk
juice of 1 lemon (approx. 2 - 3 tablespoons)
zest of 1 lemon

Syrup
1/4 cup lemon juice
zest of 1 lemon
1/4 cup castor sugar

Method

1. Preheat the oven to 180 deg cel. 
2. Grease a 20 cm round cake pan, cover base with baking paper (place the cake pan on top of the baking paper, draw the base and cut it out). Grease the paper in the pan.
3. Place butter and essence in a bowl and beat on medium speed with electric beaters until light and creamy.
4. Gradually add sugar and beat until soft and creamy.
5. Add egg, lemon juice and lemon zest and beat.
6. Stir in half the flour and half the milk and combine (don't beat).
7. Stir in the rest of the flour and milk and beat with wooden spoon until combined.
8. Place the mixture into the prepared pan and cook until brown and away from the sides (around 20 minutes).
9. Cool for 2-3 minutes then turn onto cooling rack. 

While the cake is cooling, make the syrup.

1. Place the lemon juice and sugar in a saucepan on the stove on medium high.
2. Stir with a wooden spoon until boiled and the syrup will thicken.
3. Take off the heat and put lemon zest into saucepan.
4. Place cake on cooling rack and brush all of the syrup over the cake.
5. Serve slightly warm (this is a personal preference of mine but perhaps I just don't want to leave it any longer because it smells so good).

Moroccan Pumpkin Soup

Ingredients

500g butternut pumpkin
1 medium onions chopped
3 1/2 cups water
chicken or vegetable stock
2 large carrots diced
Moroccan seasoning (I used MasterFoods)
1 tin crushed tomatoes
2 cloves garlic

Method

1. Chop all vegetables
2. Place onions and garlic (optional) and with small amount of olive oil and cook until onion is soft
3. All other ingredients into pot including spices (add the amount of spices depending on personal taste)
4. Boil then simmer until cooked (around 30-45 minutes)
5. Blend and serve with a squeeze of lemon

German-style Pretzels

Ingredients


1 1/2 cups warm water (110 - 115 degrees)
1 tablespoon sugar
2 teaspoons salt
1 package dried yeast (7g)
22 oz (4 1/2 cups) all purpose flour
2 oz (60g) unsalted butter (melted)
Veg oil for bowl
10 cups water
3/4 cup baking soda (bicarbonate of soda)

Method

1. Combine 1 1/2 cups warm water, sugar, salt and sprinkle with dried yeast, allow to sit for 5 minutes
2. Add flour and butter, using a dough hook, mix on low speed until combined. If not using a mixer, knead until elastic.
3. Change to medium speed and knead 4-5 minutes.
4. Remove from bowl, cover bowl with oil then place the dough back into bowl. Cover with plastic wrap for 50 - 55 minutes.
5. Divide mixture in 16 even pieces and roll into a long sausage, create a pretzel shape.
6. Bring 10 cups of water and bicarb soda to the boil (will only be gentle boil). 
7. Place each shaped pretzel into the boiling water for 1 minute. 
8. Place on prepared baking tray, sprinkle with sea salt and cook for 12 - 14 minutes.
9. Place on drying rack until cool.