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

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Rice paper rolls

The crisp raw vegies and fresh flavours of mint and coriander in this recipe make for a refreshing and healthy lunch or snack. They are dairy and gluten-free*, and can easily be made vegetarian by omitting the fish sauce from the dipping sauce (you may want to adjust the seasoning to account for the lack of salty fish sauce), and substituting the chicken for tofu or chopped cashews.

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Spice cookies

These cookies have a delicious spicy flavour and are fabulous dunked in a steaming hot coffee—plus they have the added bonus of being gluten and dairy-free.  Bake a little longer for crispy cookies, or take them out a couple of minutes earlier for softer, chewy treats.

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An ode to ham – Part Three: The best ham sandwich

What could be more perfect than a sandwich with ham, watercress, aioli, fresh rocket pesto and crispy fried garlic on grainy bread?  It’s the 1st of January and if you have stored your ham safely (see Laura’s tips on how to get the best out of your Christmas ham in the Leftover vegetable torta recipe), it should still be okay for delicious sandwiches.

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Kiwifruit sorbet

I love sorbet, especially freshly churned sorbet on a hot summer’s day. When thinking of a new way to serve kiwifruit with the pav I decided, hey, why not make kiwifruit sorbet. I had heard that freezing fruit and then blending it in a food processor with some sugar and water was an easy way (with good results) to yield sorbet, so I decided to give it a whirl.

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Corn and courgette fritters

Not being a morning person makes me by default a big brunch fan—you still get to enjoy a great Kiwi breakfast, just a little later in the day.  And I think just about every Kiwi out there has their own corn fritter recipe, whether it uses fresh corn or canned, cream-style or whole kernels, it seems like one of those recipes we are armed with as an essential part of our antipodean upbringing. 

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