Recipe Type: Pies & Tarts

Stone fruit and crème fraiche tart

Stone fruit and crème fraiche tart

It would seem I’m a bit of a stone fruit fiend. Last week I was at the veggie shop and I couldn’t resist buying bags of apricots – I bought two kilos and there isn’t one left in our fruit bowl! I guess I figure that while the going is good I had better dive right on in and make the most of these seasonal sweet treats.

Creamy pumpkin tart

Creamy pumpkin tart

Having never visited the USA or Canada, I can’t tell you a story about Thanksgiving. I’ve seen Planes, Trains and Automobiles and know how important it was for Steve Martin to get home to his family for this holiday but figured that probably wasn’t enough material to write the Thanksgiving post!

Lamb, olive, lemon and potato pie

Lamb, olive, lemon and potato pie

This recipe was created on our cooking day in Dunedin.  I couldn’t come up with a lamb recipe to save myself.  And I was nervous.  After seeing the lamb hung up in Mike’s shed and breaking it down I wanted to give this animal some respect.  There is no way you can go through that process and want to cook and serve a mediocre meal. (more…)

Apple and blackcurrant pie

Apple and blackcurrant pie

I wanted to cook a dessert I could imagine farmer’s wives cooking during the winter to feed their hard working husbands and hungry, growing children. Although, growing up in suburbia my knowledge of farm meals is lacking. I talked to my workmate Nicola who grew up on a farm in Timaru and got some inspiration of foods synonymous with rural NZ.

Stone fruit tarte tatin

Stone fruit tarte tatin

French food ranges from haute cuisine to very rustic dishes.  The soufflé I posted earlier in the week requires a gentle hand and close attention to the clock.  Tarte tatin is a lot more forgiving.  In fact, the legend goes that this classic French dish […]

Italian easter pie

Italian easter pie

Chocolate and sweet treats are synonymous with Easter, so much so that savoury food seems to very much take a back seat when one thinks of the types of food eaten to celebrate this religious festival.  This little realisation inspired me to learn about the savoury foods, unique to other countries and cultures outside of New Zealand, that are prepared and cooked at Easter. (more…)

Versatile Quiche

Versatile Quiche

Here is another one of Karen’s delicious recipes – this time for a simple quiche. Her suggestion: Double this recipe, bake it in a rectangular tin (approx 20cm x 25cm), serve half for dinner and freeze the rest in one-person-sized portions to pick up as you run out the door in the morning.

Onion tart with goats’ cheese and thyme

Onion tart with goats’ cheese and thyme

As promised, here is Karen’s recipe for onion and goats’ cheese tarts made with her Balsamic onion marmalade:
“Ready-made pastry and stored balsamic onion marmalade make these impressive tarts very quick and easy. Spoon the onion mixture into baked pastry cases and melt tangy goats’ cheese on top.”

Chicken stock and chicken pot pies

Chicken stock and chicken pot pies

Whenever I cook sauces and soups I always kick myself that I don’t have fresh stock. The closest thing from the local supermarket is Gregg’s ‘real stock’, which I’m sorry I don’t think quite compares. (more…)

An ode to ham – Part Two: Leftover ham torta

An ode to ham – Part Two: Leftover ham torta

This recipe is similar to one that we cooked for our Design Sponge feature a few months ago, although for this feature we used all fresh ingredients: grilled eggplant and zucchini, prosciutto, tomato and anchovy sauce, parmesan and basil.

Spring frangipane tart

Spring frangipane tart

As I have said in an earlier post, always try to use seasonal produce.  I hate the thought of people travelling all over the place, trying to find an ingredient for a recipe and  ending up either paying 10 times the price they would have had […]

Beef, tomato, olive and rosemary pies

Beef, tomato, olive and rosemary pies

A good pie is one of those guilty pleasures; light, buttery pastry with a tasty (typically) beef, chicken or vegetable based filling.  On the other hand, a bad pie of questionable origins (tales of luke-warm pies from tepid pie warmers spring to mind) can put you off ever eating pies again. (more…)

Little lemon meringue tarts

Little lemon meringue tarts

I love making small or bite sized morsels. Whether they be presented lined orderly on a clean white platter for a cocktail party or piled high on a tiered cake stand for a baby shower, smaller foods are more likely to be sampled.