After baking, my next favourite “thing” to make in the kitchen is muesli or granola. The flavour combinations are endless and almost everyone in our family has a different preference. Mopp & Miss M fall into raptures over a bowl of Berry Berry Muesli while Mr M happily scoffs the Date & Vanilla Muesli all by himself. The Anster, Mr L and myself have whatever is in the cereal container at the time. This fig muesli is one of my favourites. Figs are a polarising fruit – some people melt at a mere mention of a fresh fig but others think they’re seedy, gritty and bland. I’m not so fond of them raw but cooked or in jam, I’m in the first category. Continue reading
Salmon of almost any kind (even tinned salmon) is very high on my list of favourite things. While tinned salmon is good and useful in lots of different ways, it is not quite on the same level as fresh salmon and smoked salmon. If I am out to dinner, lunch or brunch; I find it hard to bypass the salmon.
A classic New Zealand biscuit (or cookie) is the Kiwi Biscuit, also known as a Highlander Biscuit after the brand of sweetened condensed milk that flavours these yummy cookies. There are many different recipes out in the world for Kiwi Biscuits and each has a little tweak according to each baker’s preferences – a little more butter, a little less sugar, twice as many chocolate chips….. Continue reading
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
Panforte, an Italian Christmas cake of Siena, Italy, is more confection than cake. A variety of nuts & fruit are coated in heady spiced flour then enrobed in honey-caramel. The result is a rich chewy treat, delicious when cut into thin slivers and served with coffee. In Italy, each village has their own variation of Panforte, and so I was inspired to make not one but two Gisborne variations. Here is the White Chocolate version. Continue reading
This is a recipe I created for our local newspaper, The Gisborne Herald. Roasting cauliflower brings out intense flavours while keeping the florets tender and yet retaining a bite (broccoli is also very good when roasted). 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.
A pot of soup simmering on the stove on a chilly afternoon makes the whole house fragrant and has everyone asking when dinner is ready. The pork hock (or shank) is not the easiest cut of meat to skin, however it is worth the effort. The meat is succulent and full of flavour and is perfect with the creamy kumara.
Home prepared black beans are very easy when using the crockpot – I have used my Crockpot Savoury Black Beans. The recipe can also be found on here. This makes a large pot of soup – enough for dinner for 4-6 and leftovers for lunch the following day.