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.
Recipe Type: Pies & Tarts
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!
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…)
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.
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…)
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.
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.”
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.
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…)