edible-gifts
Friday, April 29th, 2011

Olive oil crackers

It is comforting to know exactly what goes into the things we eat.  For me, the less processed and refined the better.  For a while now I have thought about making my own crackers as the store bought ones are more often than not full of preservatives and saturated fats, two things which I can [...]

Thursday, April 21st, 2011

Easter treats

It’s the old saying that food connects people – friends, families and even strangers. These Lebanese Easter cookies lead me on a journey to another local person, passionate about producing and sharing food.

Sunday, December 19th, 2010

Pavlova roulade

This recipe is a take on the classic pavlova that Kiwis are very proud of and well known for. Having lived in Samoa for nearly half of my life, the only pavlova I became accustomed to was a rolled version with coconut threads baked on top and smothered with heaps of whipped cream and fresh [...]

Thursday, December 16th, 2010

Salted butter caramels

I love the intangible feeling of Christmas – that big, warm, swelling feeling that rises up inside you.  The closer we draw to Christmas (9 days and counting) the more palpable this feeling becomes.  It’s in the shop windows, it’s in the Christmas trees – strung with lights that twinkle in darkened lounge windows and [...]

Thursday, October 28th, 2010

Mocha and cream cheese brownie

Much to the delight of the blog team we have a new member, Genevieve. Genevieve has just started in product development for cooking products as a product evaluator. She hails from Samoa where her mother owns her own catering business and with a food science background we’re expecting big things!

Thursday, April 29th, 2010

Chocolate, pistachio and hazelnut biscotti

Biscotti are twice baked (once as a loaf and then a second time as slices) to make for one incredibly crunchy sweet cookie that just begs to be dunked into hot coffee or tea. The absence of any butter or oils in the mixture means you can definitely have more than one.

Sunday, March 14th, 2010

Orange blossom marshmallow

This recipe comes to us from Sarah, one of the founders of this blog who sadly no longer works here at Fisher & Paykel. Sarah is a fantastic cook and in her spare time makes and sells beautiful handmade chocolates. Read Sarah’s thoughts on her recipe below:

Thursday, March 11th, 2010

Carob truffles

These truffles are completely chocolate free, using the much underrated and underused carob. When I started my quest for an interesting carob recipe, my boyfriend screwed his face up in disgust. After a childhood of carob treats due to an eccentric mother who had a passion for looking after her

Monday, March 8th, 2010

Chocolate mousse-filled easter eggs

Being of the non-religious, sweet toothed persuasion, Easter for me is a celebration of chocolate in all its delicious forms. In my humble opinion, these chocolate mousse-filled chocolate eggs are a good place for the party to begin. A perfectly made mousse is deliciously rich, silky-smooth and decadent.

Friday, February 26th, 2010

Tahini balls

I will be the first to admit that this recipe caused a bit of a stir! It evoked some strong reactions from our willing testers, the majority of whom, thinking they were being offered chocolate truffles, were taken by surprise, discovering their intense sesame flavour and nutty texture. Testers’ opinions were very much

Saturday, February 13th, 2010

Valentines day shortbread

Happy Valentine’s Day readers! Each year, February 14th creates its fair share of controversy; there are the believers and the non-believers and there are the gift receivers and the non-receivers. I can understand those that don’t agree with this tradition, those that make the stand that every day should be

Wednesday, December 23rd, 2009

Panforte

Writing my Christmas posts has prompted me to think about what it is that makes Christmas so special for me.  I am not at all religious, nor am I much of a traditionalist, however every Christmas Eve I slip into the back of the local church just as midnight mass begins.  There is something about [...]

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