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Wednesday, October 15, 2008

Creamy Asparagus Soup Recipe

I love home made asparagus soup and this recipe was one that my mum used to make for us. My dad loved it and I acquired the taste for it during my childhood and still love it as much today as I did then. It is super easy to make and once you have tried a home made asparagus soup, you will never buy it prepackaged again.


1 bunch fresh asparagus ( I use only australian)
2 x 340g cans of green asparagus spears
2 tablespoons water
1 brown onion - finely chopped
1 stick of celery - finely chopped
15g butter
1 cup good chicken stock
1 x 300ml carton cream


Place asparagus in microwave dish and and the water. Cook on high for about 3 minutes or until just tender. Drain off liquid and roughly chop.
In small frypan, place butter and melt on stove top. Add the onion and celery and saute until onions are transparent and soft. Transfer to a large saucepan.
Add the chicken stock and undrained cans of asparagus and bring to the boil then simmer for around 15 minutes.
Let cool down slightly then transfer to a blender and puree till smooth.
Return to saucepan and add the cream and chopped asparagus to the pureed soup.
Heat through and serve with some lovely crusty bread or dinner rolls.

Orange Marmalade Cake Recipe

My mum used to make this cake often and it is one of those recipes that is not only lovely and moist by also very easy to make. I am sure that she had to given to her by one of the ladies from her church homemaker's group. It is great to serve for an afternoon tea party.


2 1/2 cups SR four
185g butter (don't use margarine)
3 eggs - separated
3/4 cup sugar
2 teaspoons grated orange rind
1/2 cup marmalade
1/3 cup mixed peel
1/2 cup milk
1/4 cup orange juice (fresh, squeezed is best)

Preheat oven to 160C in fan forced oven.
Grease and line a 20cm square cake tin.
Cream the butter and sugar. Add egg yolks, grated orange rind and mix until light and fluffy.
Stir in the marmalade and mixed peel.
Add sifted flour, alternatively with the milk and orange juice.
Beat egg whites until firm peaks form, then fold gently into cake mixture.
Pour into cake tin and bake for about 35 minutes. Cake will spring back when lightly touched in the centre when cooked.
Turn out onto a wire rack to cool then spread with orange frosting.


2 teaspoon grated orange rind
1 cup icing sugar - sifted
1 tablespoon orange juice
2 tablespoons butter

Cream butter, orange rind. Gradually beat in the sifted icing sugar and orange juice.