Caramelised Oranges (v)

This is soooooooo yummy and goes really well with the Orange Cheesecake recipe.

For about 8 servings you need:
4 oranges, peeled and segmented
2 tbsp grand marnier
200g sugar
150ml water

Place the water and sugar in to a pan and gently bring to the boil. Once the sugar has melted, boil rapidly until the syrup has reduced, thickened and turned a lovely dark colour. Be careful not to burn it.

Place the orange segments into a dish and pour over the grand marnier. Once the syrup has been made, VERY CAREFULLY add the oranges to the syrup. THIS WILL SPIT so use oven gloves and protect yourself. Swirl the pan and pour back into the dish to cool.

Orange Cheesecake with Shortbread

This is lovely. I thought I had struck it big with the delicious hummingbird bakery cheesecake recipe but this is on another level! It's so light in texture and the orange adds a lovely added dimension to the depth of the cheesecake. I have to thank the Barefoot Contessa for the idea as her advert always shows during Food Network Challenge and she stands there, smugly in her amazing house in the Hampton's, saying "oranges and cream cheese, what's not to love". [at this point I usually shout at the TV. I am only human after all].

For 8 or so portions you need:
Base:
200g shortbread biscuits. Decent quality please.
65g melted butter
zest of one orange

Cheesecake:
450g cream cheese
3 eggs
zest of two oranges
juice of one orange
50g soft butter
150g caster sugar
25g plain flour
150ml double cream

Blitz the biscuits to smithereens and add the butter. Press into a lined 23cm springform tin and chill whilst you make the filling. Place the cream cheese, zest, juice, sugar, flour and egg yolks in to a bowl and whisk lightly till combined. Whip the cream to soft peaks and fold in. Whisk the egg whites to stiff peaks and fold in. Pour on to the prepared base and bake in a low oven (140 degrees) for about 1hr15mins. Remove and leave to cool. Serve with caramelized oranges if you fancy something really sumptuous. This would make a lovely Christmas pudding for Christmas eve or boxing day or summat. Use clemintines if you want to make it more Christmassy.

Slow Cooker Vegetable Stew with Red Lentils and Pearl Barley (v)

This was my second attempt with a slow cooker and from it I learnt that potatoes do not love a slow cooker, and lentils should be placed at the bottom of the crock pot. You have been warned.

For 6 large portions you need:
1 celeriac root, diced
2 carrots, sliced
1/2 swede, diced
1 cup red lentils
1 cup pearl barley
1.5 litres vegetable stock
2 onions, diced
1 heart celery, chopped small
2 tsp dried oregano
1 tbsp vegetable oil

Begin by frying off the onion and celery in a pan. Place everything in the crock pot, starting with the barley and lentils and then adding the vegetables. Sprinkle over the herbs and add the stock. Leave on low for 8-10 hours.

Slow Cooker Pumpkin Soup with Harissa (v)

This was my first ever attempt with a slow cooker. Who knew that 1 pumpkin + 2 leeks + 1 litre of stock left to burble for 10 hours would = yummy dinner.

For 6-8 servings you need:
1 pumpkin/squash, cut into a 1cm dice
2 leeks, sliced
1 litre vegetable stock
1/2 pot belazu harissa

Place the vegetables and stock in a slow cooker and leave on low for 8-10 hours. Blend to a smooth soup and add the harissa. Turn up to high for 15 mins to heat through and serve. Yum