Scrambled eggs at #jacksondodds


Spicy orange cake

2 cups (250g) plain flour

1/2 teaspoon salt

3 teaspoons baking powder

1 1/2 cups (330g) white sugar

1/2 cup (125ml) milk

1/2 cup (125ml) orange juice

1/2 cup (125ml) vegetable oil

3 eggs, beaten

1 1/2 teaspoons grated orange rind

A pinch, Garam Masala

Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins. In a measuring cup, combine milk, 1/2 cup (125ml) orange juice, oil, beaten eggs and 1 1/2 teaspoons orange rind. Set aside.

Sift flour, salt, garam masala and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.

Pour mixture into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

Based on easy Orange Cake –


Chocolate cake for change makers #changeaaa

1 1/3 cups plain flour

1 teaspoon bicarbonate of soda

1/3 cup cocoa powder

1 cup caster sugar

1 cup milk

2 eggs

125g butter, melted, cooled

1 teaspoon vanilla essence

Preheat oven to 180°C. Lightly grease pan. 

Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in milk. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.

Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.


Suzanne’s tomato pasta sauce

2 medium onions

5-6 cloves of garlic

2 carrots

5-6 mushrooms

1/2 red capsicum

1/2 green capsicum

1/2 yellow capsicum

1 stick of celery

1 apple

1 tin (400g) of tomatoes

1 bottle (680g) of passata

1 tablespoon of olive oil

1 tablespoon of dried basil

1 tablespoon of dried oregano

salt and black pepper

Peel and dice vegetables and apple.

Soften onion and garlic in olive oil for a few minutes. Add chopped carrots, capsicum, celery and mushrooms and soften for a further few minutes. Add tinned tomatoes, passata and finely chopped apple. Bring to the boil, cover and simmer on a low heat for 1 – 1 1/2 hours, stirring occasionally.

Add dried basil, dried oregano, a pinch of salt and black pepper during final 10 minutes of cooking. Adjust seasonings according to personal taste.

Blend to a smooth sauce with a hand blender before serving.