Lynette Muller

1 kg of Brussels sprouts
2 T olive oil
1 T orange zest
2 oranges
1 t salt
1 t pepper

Preheat the oven to 220°C. Wash the Brussels sprouts, cut off the bottom and then cut into quarters. Place in a baking dish
Add oil, orange zest, juice of two oranges, salt and pepper and mix. Place in oven and cook for 10 min then stir and cook for 10 more min
Remove from oven when sprouts are fork tender.


Roasted Fennel, Red Onion, and Orange Salad










1 large or 2 small fennel bulbs (about 1 pound untrimmed)

1 medium red onion

1 small navel orange, scrubbed

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

Position a rack in the center of the oven and heat to 400 degrees F   –  180 C   (375 degrees  –   convection    – 175C). Line a heavy-duty rimmed baking sheet with parchment paper (this prevents the oranges from sticking to the pan).

Trim the fronds from the fennel. Stand a bulb on its base on the cutting board and cut it in half lengthwise, cutting from the core end to the stem end. (If the bulb is more oblong than round, as some are, you will create two halves that are thinner and flatter rather than thicker and bulbous.) Use a paring knife to remove most of the core from each half (no need to get it all out). Lay each half flat on the cutting surface and cut crosswise into 1/4-inch-thick crescent-shaped slices. Toss onto the baking sheet and repeat with the second fennel bulb if you have two.

Cut the onion in half, cutting from root to stem end. Peel and remove the root end from both halves. Slice the onion halves crosswise into 1/4-inch-thick half-moons and add to the fennel.

Next, slice about 1 1/2 inches off each end of the orange and reserve (you’ll use these later to squeeze over the salad). Stand the orange up on one cut end and cut it lengthwise in half, and then cut each half lengthwise in half again, leaving you with 4 pieces. Arrange each quarter with cut side down and slice crosswise into 1/4-inch-thick quarter-moon-shaped pieces.

Add the orange to the fennel and onion. Drizzle the olive oil on top and season well with salt and plenty of pepper. Toss to coat and arrange as best you can in an even layer on the baking sheet.

Roast, stirring with a spatula after 15 minutes to ensure even cooking and again every 10 minutes or so. The vegetables close to the edge of the pan will brown more quickly than those in the center, so stirring and then shaking the pan to restore an even layer helps everything cook at the same rate. Continue roasting until the vegetables and orange are tender and the outer edges are beginning to caramelize, 25 to 45 minutes.

Transfer to a serving dish (I like to use a wide, shallow bowl). Let cool for at least 15 minutes or to room temperature. Squeeze the juice from one of the reserved orange ends over the salad and taste. If it tastes a little flat, add a pinch of salt and squeeze the other orange piece over it. Drizzle with a little of your best olive oil and serve warm or at room temperature.

Recipe & Source

Orange fruit ring cake

125ml Clover Salted Butter
250ml sugar
2 eggs, room temperature
500ml cake flour
5ml baking powder
250ml fruit cake mix
10 ml grated orange rind
5ml bicarbonate of soda
250ml Clover Danone Inkomazi

125ml sugar
125ml Clover 100% Orange Fruit Juice
30ml lemon juice
5ml grated orange rind

Preheat oven to 180°C. Cream the butter and sugar together. Add the eggs one at a time, beating well after each addition, until light and fluffy. Sift the flour and baking powder together and gradually add to the egg mixture. Add the fruit cake mix and orange rind. Mix the bicarbonate of soda into the Inkomazi and add to the batter. Spoon mixture into a greased 22cm ring cake tin and bake for 45-50 minutes or until a skewer comes out clean when inserted. For the syrup: mix all the ingredients together in a heavy-based saucepan. Bring to the boil and boil for 2 minutes. Remove cake from oven and spoon syrup over hot cake. Decorate with extra grated lemon rind.

Orange & Date Cake.

5 ml bicarb of soda                        
600 g cake flour
100 ml hot water                            
200 g castor sugar
250 g dates, chopped up                 
8 ml baking powder
½ c mixed peel                                
3 ml salt
2 unbeaten eggs                             
100 g softened butter
150 ml fresh orange juice              
50 g chopped walnuts or peacans
50 ml orange rind                          
250 ml sour milk, or normal
Crystallised orange peel                 
milk soured with lemon juice
½  c sugar                                     
½ c orange juice
75 ml lemon juice
1.        Preheat oven to 190*C (375*F).
2.       Grease & flour a 25cm tube baking tin.
3.       Dilute bicarb in hot water & pour over chopped dates, stir well, set aside to cool.
4.       Take a little flour & mix with the ½ c mixed peel to loosen.
5.       Add the chopped nuts to the loosened mixed peel. Mix.
6.       Sift all the dry ingredients into a large mixing bowl.
7.       Mix the softened butter into the dry ingredients with your finger tips.
8.       Add the soured milk & orange juice to the crumb mixture, mix well.
9.       Add the eggs, mix till combined.
10.    Add the softened dates, nuts/mixed peel & orange rind. Mix well.
11.     Pour into tube tin and bake for 35-50 minutes, till baked.
12.    Sauce: Combine all sauce ingredients in a saucepan, warm to dissolve sugar, DO NOT ALLOW TO BOIL.
13.    Pour sauce over the hot cake, when removed from the oven.
14.    Allow the cake to cool in the tin & then turn out on wire wrack.

15.    Decorate (when cooled) with drip icing & crystallised orange peel.