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
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
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.
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
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
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.