On the menu this week

It's been a busy couple of days in the kitchen making things to keep the hungry people of the house happy.  For dinner last night I made some roast vegetable soup,  I love soups especially as gets cooler and to go with it a

parmesan and rosemary damper.  I've now made bread for the second week in a row, not too bad. I just wish there wasn't all those dishes to do after cooking though.

There has been some baking for lunches orange and sultana cakes, and honey biscuits.  Just in case you need some lunch box inspiration here is the recipe for orange and sultana cakes for you.

125 g butter, softened
¾ cup brown sugar or rapadura
1 teaspoon finely grated orange rind
2 eggs
1 ½ cups of wholemeal self raising flour
¾ cup orange juice
½ cup sultanas

1. Preheat oven to 180℃/ 160℃ fan-forced. Line two 24 hole 1½ tablespoon capacity mini muffin pans with paper cases or one 12 hole regular muffin tin.
2. Using an electric mixer, beat butter, sugar and orange rind until light and fluffy.  Add eggs, 1 at a time, beating until just combined.  Stir in flour, orange juice and sultanas.  Spoon into prepared pan holes.
3. Bake for 22 to 24 minutes or until a skewer inserted in the centre of 1 comes out clean.  Stand in pan for 5 minutes.  Transfer to a wire rack to cool.

What have you been baking lately?
♥