Salmon and Red Capsicum Dip
This creamy salmon and red capsicum dip can be made cheaply by using salmon offcuts. Simply poach the offcuts and then use your fingers to remove the cooked flesh. Delish!
Mandarin Jaffa Cakes
Inspired by the British favourite, mandarins are the star in these jaffa cakes - peels and all.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 5 mandarins (satsumas or seedless)
- 1 cup caster sugar
- 125g butter, melted
- 2 eggs
- 2 cups flour
- 3 teaspoons baking powder
- 100g dark chocolate pieces
- 100g dark chocolate, melted (to garnish)
Method
- Pre-heat oven to 170ºC.
- Remove any remnants of the green stem, wash mandarins and pat dry. Cut in half and puree the mandarins with the skin on. This helps retain the tasty oil within the skin itself. Transfer into a large bowl.
- Add caster sugar, melted butter, eggs and beat together. Fold in flour and baking powder until well mixed, then finally fold in dark chocolate pieces. The mix will be quite firm.
- Scoop a tablespoon into muffin tins so that they are half full. Bake for 50 minutes, or until cooked by testing with a skewer. Remove from oven, transfer to cooling rack and allow to rest for 30 minutes.
- Melt additional dark chocolate (heat chocolate pieces in a metal bowl resting over a small pot of boiling water or in the microwave). When melted and smooth, drizzle over Jaffa Cakes. Allow to set for another 30 minutes, then enjoy.