Having spent a good portion of my twenties living and working in the USA I was lucky enough to be a guest at many family gatherings. The most memorable of which was in Salinas, California. My dear friend Eric, whom I met whilst working at the Ski School in Steamboat Colorado, invited my friend Anne and I along to spend Thanksgiving with his Family.
This is my new soon-to-be-summer favourite. Granita. It is quick and easy to make and what’s more, the flavour combinations and colours are endless. A few weeks ago we took part in Taste of New Zealand and we served a selection of granitas to whet the appetite of our food-loving visitors. We did a mandarin, pineapple and lime flavour which blushed a pretty orange.
The final ‘black and white’ post and the Rugby World Cup is over! The All Blacks were triumphant (as if there was ever any doubt), New Zealand having played host to teams and tourists from 20 nations in stadiums around the country. I am a little sad the party is over, and thought a sweet treat would be a great way to round out the month.
Of late I have been inspired by flowers. Perhaps due in part to the arrival of spring under which the slender branches of our cherry tree hang heavy with frilly pink blossoms. It is only recently that I discovered that these blossoms are in fact edible and impart a light, fruity fragrance to whatever they are paired with.
Somehow I’m often relegated to dessert duty at any sort of gathering of food and friends. At this time of year these caramel poached pears are the perfect choice usually because I am powerless to resist all the beautiful pears in baskets at the Dunedin farmers’ market and always end up with too many for just my family.
Custard squares are a bit of a Kiwi tradition, you are always lucky to find them in a café as they don’t normally last long. There can be some technique involved in eating one, if the custard filling is too soft then when you bite into the pastry top and bottom, the custard squishes out the middle and ends up on your shirt.
I had never made steamed pudding before, until Sunday. Seeing as this month’s theme is winter warmers I figured it fitted perfectly. Furthermore, sitting on my shelves in the dining room I have the most beautiful ceramic pudding basin which dates back to 1911, and in which I thought I would make this delicious dessert. It was given to me by my beautiful 86 year old Grandma
Over Easter my friend Sera was raving about a cake her mum makes and offered to share the recipe for this divine cake with me! So on arriving back to work after Easter and checking my emails, I was very excited to find she had generously sent the recipe to me!
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa