Roasted Pumpkin, Chickpea & Silverbeet Soup

Roasted Pumpkin, Chickpea & Silverbeet Soup
Soup is the perfect dinner for a cold wet raining winter’s night – it warms from the head to the toes and when served with fresh crusty rolls or scones, it is very filling.  This soup (which doesn’t have any apples in it) is a recipe I created for our local newspaper making use of fresh seasonal produce. Continue reading

Hot Juice: warm up with winter beverages

Citrus defences
Poverty Bay is known for great citrus so we’re lucky to have access to plenty of mandarins, oranges, tangelos, lemons & limes.  We have an overgrown tangelo tree out in the back yard – the fruit isn’t fully ripe until early Spring but we begin juicing them as soon as they are a decent size.  They’re quite sour but nothing a little honey won’t fix.  We also have oranges, mandarins, lemons, limes and grapefruit in various stages of production.

Our most recent additions to the back yard orchard are two easy-peel mandarins.  We planted a Silverhill & a Richard’s Special about 8-9 years ago and these produce plenty of very sweet flavoursome fruit.  However they are not easy to peel and they are very very seedy.  I end up buying bucket loads of the easy-peel seedless mandarins for school lunches so this year we decided to add two of these trees to our citrus bonanza (one is a Kawano and the other, well it’s too cold to go outside to check the label – I am sure there’s snow on the hills….brrrr). Continue reading

Leek & Stilton Tart with Wholemeal Yoghurt Pastry

A lot of my recipes include yoghurt in some shape or form. We usually have natural unsweetened yoghurt in the fridge and I like the idea of the live cultures in the yoghurt being included in my food.  I am not sure if cooking with the yoghurt affects these live cultures – I’ll have to do a little research on that point.
Leek & Stilton Tart with Wholemeal Yoghurt Pastry
These tarts have yoghurt in the pastry and the filling – buttermilk or sour cream would probably work for both (I haven’t tried it but I do substitute yoghurt for buttermilk or sour cream in a lot of recipes so imagine it would the other way). Continue reading

Apple & Rhubarb Cobbler

Apple & Rhubarb Cobbler

This cobbler is a recipe I created for our local newspaper, The Gisborne Herald.  Cobbler is one of those dishes that means something different to almost everyone that makes it. A traditional cobbler is a dish of stewed fruit, topped with a sweetened scone mixture and baked – much like the cobbler I have made. However, there are many other dishes such as buckle, betty, clafoutis & even our humble crumble which masquerade as cobbler. Whatever form the dessert takes, it is simple and easy to prepare. Any combination of fruit can be used – peach is often used, but the apple can be paired with many other fruits – berries, feijoas, or currants to give a delicious dessert. I often double the fruit portion to make enough cobbler for breakfast leftovers. The cobbler can made as one large dish or evenly divided into individual portions. Apple pie spice is a simple spice mixture I make and keep on hand – substitute with cinnamon if you wish. Continue reading

Smoked Chicken, Portobello & Kale Mac’n’Cheese

Pasta bakes are a great for week-night dinning.    I have taken a classic macaroni & cheese recipe and amped it up a little by using smoked chicken, Gruyère cheese and kale, the green vegetable of the season.  I have made this with cavolo nero and curly kale – both vegetables retain a semi-crunchy texture adding good contrast to the gooey sauce.
Smoked Chicken, Portobello & Kale Mac'n'Cheese
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