Orange Polenta Cake

200g melted butter and 1/2 cup polenta
1 cup cake flour plain
1 cup castor sugar
1 teaspoon baking powder
Zest of one orange
3 eggs
1/2 cup milk
3 tablespoon orange juice
2 tablespoons castor sugar (extra)

Preheat oven to 180C
Melt butter.
Combine all dry ingredients with orange zest and put aside.
In a mixer whisk eggs until light and fluffy; approx 5 minutes.
Slowly pour in melted butter and continue whisking for 1-2 minutes
Turn whisk to low and gradually pour in dry ingredients and zest.
When just combined add milk and orange juice and fold with spatula. Once combined pour the mixture into a funnel springform cake tin that has been greased well.
Bake in oven for 45 minutes. Remove and cool on wire rack.
While cooling add remaining 2 tablespoons of orange juice and extra sugar in a small saucepan, sir on high heat and bring to the boil. Boil for 2 minutes then remove and brush syrup over orange cake.

Drinks for kicking off your morning

Drink warm water with fresh lemon or lime juice & cayenne pepper every morning to kickstart your metabolism.

15min later, drink morning juice:
2 carrots
2 sticks celery
2 apples
1 beetroot
1 bunch spinach
1 inch fresh ginger

Low carb slimming raw juice
1 orange
2 sticks celery
1/2 cucumber
1/2 cup green spring beans
2 sprigs parsley

Ocean Trout in Citrus Marinade

4 x 150g skinless ocean trout fillets, boned (or salmon)
2 Tbs olive oil
1 handful flat-leaf Italian parsley
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
500g vine-ripened tomatoes, finely diced
2 spring onions (scallions), finely sliced
1 Tbs salted capers, rinsed
Slice the trout into 4cm (1 1/2 in) wide slices.

Heat half the oil in a large, heavy-based frying pan over medium heat and sear the trout for 1 minute on both sides.
Put on a serving dish and season with sea salt and freshly ground black pepper.
Scatter the parsley over the fish. Add the lemon juice, orange juice, zest, tomato, spring onion and capers to the pan and cook for 1 minute.
Pour over the fish and drizzle with the remaining olive oil.
Allow to sit in the refrigerator for 1 hour before serving with a spoonful of the marinade.

Serves 4

Source: Marie Claire, Kitchen - the ultimate recipe collection

Mulled Wine

1 orange
12 cloves
2 cinnamon sticks
1 bottle (750ml) good quality red wine
1 tsp mixed spice
1/2 cup light brown sugar

Cut orange in half and stud with cloves
Place in a saucepan with spice and sugar.
Stir over low heat until sugar dissolves, then cover and simmer over very low heat for 10 mins