Figgy Christmas Fruit Mince

With only 10 weeks (!) until Christmas, we’re excited to share a guest post from The Epicurean Architect for this figgy Christmas fruit mince!  The fruit mince can be used immediately after making, but gets better as it ages – so find the time and get yours made now.  If you don’t use it all in your Christmas mince pies, it is divine in an Italian Christmas day dessert classic – Vanilla Ice-cream Cassata.

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Chocolate bark

For a sweet treat with a twist, you can’t go past this simple recipe for chocolate bark. It is sure to wow, but is also incredibly easy to make – especially if you’re lucky enough to be using an induction cooktop, where the heat control is so precise so you can melt the chocolate directly in the pot without any need for a double boiler.

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Festive spiced nuts

After not writing a blog post for a while I want to say so much about 2015 it really all boils down to being content with the year I’ve had and excited for the year ahead.   Although I’ve been light on posts

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Kimchi

I have been AWOL from Our Kitchen for some months; I was on holiday in September, but I promise this recipe makes up for my absenteeism. I want to talk about kimchi/ kimchee/gimchi (김치) – this traditional Korean dish of fermented vegetables is set to trend massively in 2015 and I wanted to be a part of it.

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Chow Chow

Calling all green tomatoes! Roll up roll up for opportunity of a lifetime!  Don’t be left to go by the wayside as your vine bows and browns instead be part of the ultimate condiment; a star on sandwiches, magic on meats and an absolute champ with cheese.  Chow Chow – but you better do it now now!

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Sweet Chilli Sauce

It’s a grey old day here in Auckland.  The sky is a blanket of thick black cloud from which falls an endless stream of rain.  It’s not particularly summery weather but I don’t mind.  In fact I like it, it’s doing our garden wonders and anything that speeds up the ripening of the first of the summer crops is a good thing.

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Pickled vegetables

This recipe comes under the ‘Lazy Sunday’ category because it’s the easiest pickling process ever. Take vegetables (peel and wash if necessary), stuff them in a jar then boil liquid and pour it into the jar

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Salted Almond and Orange Blossom Water Meringues

It seems to fitting to pair meringues with almonds and the flavour of orange blossom flowers; they all share the similarities of being pale and delicate. Because of the  nature of the orange blossom, and the belief that they symbolise purity, these tiny flowers are seen as a traditional bridal flower in many countries and therefore, their presence at these auspicious occasions comes in many forms; including the traditional way to flavour to wedding cakes – what a romantic notion.

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Fortune cookies

This month of modern and traditional Chinese recipes cannot pass without a recipe for the magical ‘cookie of fortune’. I probably first saw these cookies, packaged in a simple white noodle box on an 80’s American sitcom or teen movie. Who could forget when Jamie Lee Curtis and Lindsay Lohan’s fortune cookie caused a 24 hour body-switch….yeah me neither until I googled it

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Handmade fruit-filled chocolates

Easter for me was 1 car accident, 3 swims, 1 finished book and an ‘almost’ surf (squeezed into my wetsuit, board tucked under my arm, ankles wet and then face to face with the ferocious surf I thought it was best left to the professionals – I’m just a learner, so I’m allowed to chicken out

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