My girlfriend sent me a picture of these delicious looking buns on Easter Friday so I just had to try them out myself. They are adapted from a Nadia Lim recipe. First version was a little under-spiced so I made some adjustments and the second batch was much improved. I had to substitute a few … Read More
This scrumptious autumn recipe is from Wendy Marshall’s well-used, cover-less Burnside High School Cookbook 1st ed. circa 1968. (The comment is from her teenaged daughter Meredith) Feel free to replace the short pie crust with sweet pastry sheets. It keeps for a couple of days in the fridge if you are strong-willed. Delicious hot or … Read More
September’s Eat Your Weeds workshop hosted by Cathy Bouma of Tuahiwi Herbs was a sell-out success. Thirty participants enjoyed Cathy’s lively presentation and demonstration of various weed-inspired foods and flavours. Everyone enjoyed the herbal infused teas and went away inspired to experiment for themselves. Check out these amazing weed-inspired pesto recipes!
from Elizabeth Jenkins, Little River 1 ½ Packets Pam’s Dates (600 gms) 1 ½ Cups Water & Orange Juice mixed ₁⁄₃ Cup Brown Sugar ¼ Cup Molasses 1 Tbsp Cocoa. Put into a large pot and bring to the boil. Cool then add: 1 Cup Crystallized Ginger – chopped 2½ Cups Self Raising Flour ¼ … Read More
[one_third] Ingredients 250 g butter 1 cup sugar 1 cup brown sugar 1 cup fruit mincemeat 1 cup apricot jam 4 eggs 3 cups flour ¼ cup cocoa 1 tsp ground nutmeg 1 tsp ground cinnamon ½ tsp ground cloves 1 cup natural unsweetened yoghurt 1 tsp baking soda 1 cup raisins 1 cup walnuts, … Read More
A Gunyah Country Estate favourite [one_half] Ingredients 8 fresh or canned peach halves 8 amaretti biscuits 1 tbsp butter, in small pieces 1 tsp cocoa powder 1/2 cup caster sugar pinch of cinnamon 6 cloves or 1/8 tsp ground cloves 100 ml or 6-7 tbsp white wine 100 ml or 6-7 tbsp amaretto liqueur 4 … Read More
Lending a taste of Thailand to a Kiwi favourite Ingredients 1 large shallot, peeled, cut in half 1 red chilli, cut in half 8cm-piece fresh ginger, peeled, coarsely chopped 3 cloves garlic, peeled 2 limes, zest and juice separated handful of fresh coriander, leaves and stems separated 1 Tbsp canola oil 3 carrots, peeled, sliced … Read More
With a wonderful garnish of roasted hazelnuts & crispy bacon! [one_third] Ingredients 1 whole cauliflower, trimmed, leaves removed 2 Tbsp butter, melted salt & fine white pepper 6 C vege stock or water 100g blue cheese, crumbled 3 Tbsp chopped parsley 2 C milk ½ C cream Garnish ½ C roasted hazelnuts, roughly chopped 4 … Read More
Sweet fruit & crunchy nuts matched with tangy aged cheddar & crisp celery Ingredients 200g ripe apricots (or apples) 4 stems of celery 100 g walnuts (or hazelnuts) 120 g aged cheddar cheese (cubed or crumbled) Extra virgin olive oil Salt & pepper Method Halve apricots and stone. Slice thinly and add to bowl. Slice … Read More
Ingredients 500g green beans, trimmed 2 tbsp olive oil 2 cloves garlic, crushed finely grated zest and juice of ½ a lemon 2-3 tbsp finely chopped kalamata olives Method Drop beans into boiling water and cook 3 minutes. Refresh under cold water and drain without shaking off all the water (you want them wet so … Read More