Food New Zealand July-August 2017

JULY / AUGUST 2017
MADE BY IWIS FOR IWIS S

GuaATISFACTION
rante
70 rec ed
+insidipes
e
Sweet as
Take it Slow
WARMING WEEKNIGHT
FAVOURITES
CLASSIC KIWI
TREATS MADE
OVER
MEALS TO LOVE
Comfort food
CURRIES, PASTAS,
ONE-POT BAKES
& ROASTS
Perfect
Puddings SO SIMPLE
Chocolate toffee
molten pudding
Wi n t e r
new
ideas
wonders gut
health
game
day
pLUS...
issue
NEW WAYS WITH CANNED FISH
WHAT TO DO WITH BUTTERMILK
FERMENTED FOOD TASTY WAYS TO
BAKING WITH
MADE EASY FEED A CROWD
STEP-BY-STEP YORKSHIRES
BANANAS
Citrus Lemon
Cheesecake
The easiest, yummiest cheesecake
you will ever make!
Difficulty Prep time Cook time Serves
Easy 3 hours 30 mins 12
Watch our quick video at chelsea.co.nz/citruslemoncheesecake
Ingredients
200g plain biscuits
125g butter, melted
500g cream cheese, softened
cup Chelsea Caster Sugar
3 Tbsp lemon zest, plus extra to serve
2 eggs
Lemon Curd
2 Tbsp lemon zest
cup lemon juice
cup Chelsea Caster Sugar
40g butter, chopped, softened
2 egg yolks, lightly whisked
Method
Preheat oven to 180C bake (160C fan-forced). Grease
a 20cm spring-form cake tin and line the base with
baking paper.
Pulse biscuits in a food processor to form fine crumbs.
Add butter and pulse until combined. Spoon biscuit
mixture into prepared tin and press in evenly to form
the base. Refrigerate for at least 30 minutes.
In a bowl beat cream cheese, Chelsea Caster Sugar and
lemon zest with an electric mixer until smooth. Add
eggs, one at a time, beating well after each addition.
Pour mixture over chilled base and place tin on a
baking tray. Bake for 30-35 minutes, or until just
set in the middle.
Turn off oven and leave cheesecake in with the door
ajar for two hours or until completely cool. Spread
lemon curd over the top and refrigerate at least
two hours before serving.
Lemon Curd
Combine all ingredients in a saucepan over low heat.
Cook 5-10 minutes, stirring, until mixture thickens.
Strain through a fine sieve and leave to cool.
More delicious recipes

at chelsea.co.nz
Hokey Pokey
This easy treat is great fun
to make with the kids.
Difficulty Prep time Cook time Serves
The secret
Easy 5 mins 5 mins 20
Watch our quick video at chelsea.co.nz/hokeypokey
ingredient
Ingredients
5 Tbsp Chelsea White Sugar
2 Tbsp Chelsea Golden Syrup
is love
1 tsp baking soda
Method
Grease the base and sides of a 20cm x 20cm slice tin
with butter.
Place Chelsea White Sugar and Chelsea Golden
Syrup in a heavy-based saucepan. Heat gently, stirring
constantly until the sugar dissolves.
Increase the heat and bring to the boil. Boil for two
minutes. Stir occasionally, if necessary, to prevent
burning. Remove from the heat. Add the baking soda
and stir very quickly - the mixture will froth up rapidly.
Pour into prepared tin immediately. Leave until cold
and set then break into pieces. Coat hokey pokey
pieces in melted chocolate for an extra special treat!
Special thanks to Edmonds for use of this recipe.
Welcome
We know how hard it is with fussy kids and busy lives
to get a proper meal on the table every night. We also
know good nutrition is the key to warding off winters
ills. So this issue weve compiled a bumper slow cooker
feature packed with real meals that you can have
ready and waiting when you walk in the door!
In Season brings you 16 pages of fresh inspiration for using
3 things kiwifruit (a vitamin powerhouse), and spinach (the original
superfood), as well as parsnips and bananas. All should be
I have learned plentiful in supermarkets over the coming weeks.
this issue Buttermilk and dark chocolate take their turn in the spotlight
1 Spraying the slow this issue. We know chocolate makes us feel better, but when it
PHOTOGRAPHS BAUER PHOTO STUDIO AND TODD EYRE HAIR AND MAKEUP SHARON LAURENCE ANDERSON
cooker with cooking has a cacao content of 70 per cent or higher, it boasts legitimate
spray before you start health benefits too. Its great news for chocolate lovers needing
will prevent a hard-to- an excuse. And those buttermilk doughnuts on page 70 so good!
clean tide mark. For something a little more traditional, try accompanying your
2 Flavanols in chocolate next roast with our crisp Yorkshire puddings; well have you
and its main ingredient, turning them out better than your nana in no time.
cocoa, appear to reduce We also indulged in a little nostalgia with our iconic Kiwi treats
blood pressure, heart
reinvented. Who could resist a warm Anzac cookie loaded with
attack risk and have
gooey caramel? We cant wait to treat the kids with our fun take
cognitive benefits.
on fish and chips, see page 76.
3 Homemade butter is the
perfect way to use up
In Travel, we take a spin around Christchurch, exploring the cool
leftover cream. Beat until food culture that is emerging there, from groovy bars and
it separates into curds, boutique roasteries to posh porridge and edgy street eats its an
wash the curds, press exciting culinary scene.
out the water and As always there is so much more to explore in this issue, so dive
salt to taste. in and happy cooking!
Get in
TOUCH
I love hearing from you, so
please email me your
questions and suggestions
about the magazine.
SOPHIE GRAY, EDITOR Drop me a line at
foodmagazine@
bauermedia.co.nz.
LISTEN
TO YOUR
EYES.
78
52
132 Whats in JULY / AUGUST 2017
Food for thought Family first

11 FOODIE NEWS, TASTES, TRENDS, 93 CRACKING BREAKFAST Egg in a
EVENTS AND GIVEAWAYS hole and other ideas kids will love
94 EAT THE WEEK Dinner thats ready
Fresh ideas in 45 minutes or less

104 SUPERFOODS Recipes that are kind
23 HOT CHOCOLATE Take this lovely to body and wallet
warming drink to a new level
24 IN SEASON: KIWIFRUIT Delicious
ways to enjoy our national fruit Cook School
28 IN SEASON: PARSNIPS A versatile 113 PUFF PASTRY Impress your guests
winter vege thats great for sweet or with these clever tricks
savoury dishes 114 MAKE THE PERFECT Yorkshire
32 IN SEASON: BANANAS Served warm Puddings
or cold, for breakfast or pudding, 118 ASK THE EXPERT From chicken and
bananas are universally popular egg dilemmas to sweet substitutes,
36 IN SEASON: SPINACH Fill up on this Sophie Gray covers your queries
great green superfood 119 MAKE YOUR OWN Kimchi
42 TAKE IT SLOW Let your slow cooker 120 KIDS IN THE KITCHEN Our little
do all the work this winter cooks prepare Cheesy Vege Pasta
54 MAKE AND TAKE Finish the meal Bake and Spiced Apple Filo Cups
64
with a heart-warming pudding
SPOTLIGHT ON Trending ingredients: Smart living
buttermilk and dark chocolate 125 PEGBOARDS A handy solution
66
72 SWEET AS Classic Kiwi treats with a for extra storage
hot new twist 126 KITCHEN GARDEN
82 NEW WAYS WITH... Canned 129 WINE NOTES
seafood; simple and convenient 130 TRENDING IN HOME Give your
meals that are full of goodness interiors a splash of colour
6 FOOD JULY / AUGUST 2017

119
58
this issue 86
132 FOODIE FOLK A food hero who is

using nature for inspiration
136 TRAVEL We check out the new
foodie scene in Christchurch
140 HEALTH Some surprising ways to
avoid the lurgy this winter
142 BEAUTY Streamline your makeup
bag with smart products that have
multiple uses
Regulars
4
8
144
146
EDITORS LETTER
LETTERS Comments and feedback
INDEX Find that crucial recipe
COOK THE COVER Chocolate
123 33
Toffee Molten Puddings with Salted
Caramel Sauce
Making life easier 13

NUTRITIONAL KEYS
For dietary and nutritional values of recipes, look for
these symbols as well as the panels.
DF DAIRY-FREE GF GLUTEN-FREE
V VEGETARIAN LS LOW SUGAR
FOOD JULY / AUGUST 2017 7

LETTERS WE LOVE HEARING FROM YOU!
SEND AN EMAIL WITH YOUR
FEEDBACK, TIPS AND NEWS TO
FOODMAGAZINE@BAUERMEDIA.CO.NZ
OR CONNECT WITH US ON
FACEBOOK OR INSTAGRAM.
PLEASE INCLUDE YOUR FULL NAME
win
Star letter winner
A NEW RECIPE FOR HOME
I just wanted to say how great Food magazine is.
I moved here at the end of February from Toronto,
Canada and picked up your magazine from my local Our star letter wins a
Countdown in Timaru. I love all the extra hints and tips book hamper, featuring
on cooking, and ideas for using whats in season. three great titles from
I also enjoy Kids in the Kitchen, as I have two children fabulous Kiwi cooks,
who love to help with the cooking. worth $140. garnered a huge
With all the articles on veges and foods that are not so following through her
common in other parts of the world, we are able to get FAST: GOOD HOME blog, and her debut
stuck into cooking and eating like true Kiwis! COOKING by Michael cookbook offers even
Its great that Countdown is really moving forward with Van De Elzen (Random more delights for those
being more environmentally friendly, food conscious House), $49.99 with a sweet tooth.
and generally more in line with the all natural If youre looking for easy,
approach to living healthily. tasty meals in a flash, COUNTRY CALENDAR
I have signed up for a subscription so I can have the Michael Van De Elzen is HOMESTEAD BAKING
publications delivered to me sooner than when they here to help, with this with Allyson Gofton
are on the shelves but mostly because I dont want to great collection. (Penguin), $50
miss an issue! A companion to the best-
Before moving here I donated all my cookbooks and MELIES KITCHEN by selling Country Calendar
magazines, so Im really excited about getting yours. Amelia Ferrier (Random Cookbook, this is packed
Keep up the great work, youre doing a fab job! House), $40 with great Kiwi recipes
Julie Whiteway Kiwi teen Amelia Ferrier from past and present.
show and tell Its cold outside... so heat up with

our delicious slow cooked winter
We love to see photos of your homemade creations
from the recipes in Food magazine. Take a picture of
a dish youve made from this issue, and email it to us
at foodmagazine@bauermedia.co.nz, post it on our warmers. Turn to page 42
Facebook wall (www.facebook.com/foodmagnz), or
upload it to Instagram with the hashtag foodmagnz,
and you could win a great prize. We also have To be part of
giveaways in Food for Thought; and there are even our Foodie instagram.com/foodmagnz
prizes for kids who are getting busy in the kitchen community, facebook.com/foodmagnz
check out our competition on page 123. visit us at:

Community
Thank you Paula

Dunton for sending
us this great shot of
your delicious Bacon
Bombe Mozzarella
Meatballs; last months
cover recipe!
FINGER LICKIN GOOD re-read. So now, because I never want WELL CLAIM IT!
Im not wanting to brag, but Im pretty to ruin my Food mags, I have spent not Congratulations on a fantastic
pleased with how my version of your only that rainy day but the following magazine! I was recently touring the
Crispy Popcorn Chicken with Honey weeks copying loads of recipes into North Island and picked up your
Mustard Mayo turned out. Admittedly, books. And I am only up to November magazine. Well, Im hooked! Being a
Im not the best at cooking, and often 2011! As I mentioned, NO ONE foodie from Australia, I was keen to
the food within your magazine looks touches my collection without first see how your magazine stacked up
so beautiful its pretty daunting to asking so the thought of preserving compared to the magazines at home.
attempt. However, this one I had to my magazines for grandchildren, or Dare I say it, you win hands down! Im
try. It was a busy weekday evening someone to enjoy as much as I do, sits looking into a subscription and one
after a day at work, and I was looking well with me. I hope they will be tried for my mum as well. Keep up the great
after my two young girls, but I was and tested, then passed on again. work my Kiwi friends.
able to pull this together (making the Charlene Smithlin Michelle Hildebrand
popcorn pieces slightly bigger as were
a hungry bunch) and I have to say it was
AWESOME. Not a piece remained. Ive
even been asked to make it again this
Pics of your creations
weekend such was the unanimous cry
A picture can say so much and who
of my children and husband. Crispy,
doesnt love shots of delicious homemade KIDS
juicy delicious. It just goes to show,
food? Here is a small selection which WINNER
PHOTOGRAPHS ISTOCK IMAGES, INSTAGRAM, FACEBOOK AND SUPPLIED
it might not be picture perfect, but

you photographed, from recipes which
for me it opens the door to a new
appeared in the last issue:
confidence to try even more from your
fabulous publication.
Rebecca Chappell AMY JUDD
Sushi for dinner!
DELIGHTFUL PRESERVES
As the rain was falling, it was not a
particularly nice day, so I needed to find
something to keep the boredom away.
It seemed the right time to start going
through my Do not touch collection
of Foodtown / Food magazines.
SHARON BASSETT
Amazement was not far away when
Thank you Nourish
I started going through them. Would
Caf, your Pumpkin MONICA WILL
you believe I found many new recipes
Orzo Salad was a huge My granddaughter Caitlin had
to try? Even when you think you have
hit when I made it to a lot of fun making these for
tried every recipe and read every tip, it
go with pork belly and her daycare friends; she loved
pays to look back youll be pleasantly
polenta chips. decorating the faces.
surprised to see the things you have
missed, and the great articles to

Chicken tenders
at irresistible
prices
Our new range of chicken tenders and bites are perfect for wraps, salads
and more. Made with 100% NZ chicken and no articial colours or avours.
Look out for the green Countdown label in-store now.
Find this Chicken Katsu recipe and more at countdown.co.nz.
Range may vary by store.

FOOD for thought
Foodie news and views,
tastes and trends
Cookie dough
crust with apple
sauce, fruit pure,
bananas, peanut
butter, coconut &
walnuts
cooks
NOTES
Put some pizza-zz in your dessert Sweet pizzas can be made on
regular, store-bought pizza
bases, but experiment with
Who says pizza should be limited to a savoury dish? If the Prime Minister can get away with alternatives. Toppings work
dolloping canned spaghetti and pineapple on a pizza base, then theres certainly no reason on cookie mixture, pita
for the rest of us not to raid the pantry for new and inventive pizza toppings. And for those breads and pastry.
with a sweet tooth, the options are endless. So whether you like the idea of fruity,
chocolatey, nutty or tart, there will be a topping to suit. Some of our favourites are:
PHOTOGRAPH ONESHOT
Cookie crumble Nutty choc Apple crisp

Cream cheese icing, chocolate chips, Chocolate spread with walnuts and Apple slices tossed in sugar and
crumbled cookies and white marshmallows, drizzled with dark cinnamon, topped with oat crumble
chocolate on oaty cookie crust. chocolate on cookie dough crust. and caramel sauce on pizza dough.

Bad turning
choices over a new leaf
If youre looking to add some citrus
Are you a little indecisive when it comes zing to your Asian dishes, you might
to choosing from a menu? Then let a want to use makrut lime leaves. Never
couple of celebrity chefs narrow it heard of them? That might be because
down for you. you know them as kaffir lime leaves.
Gordon Ramsay advises against opting However, because kaffir, which is an
for the soup of the day at least without Arabic word meaning unbeliever, is
checking its fresh first. also a derogatory Afrikaans term for a
Ask what yesterdays soup du jour person of colour, the West is gradually
was it may be the case its the soup du adopting the name more commonly
month! he says. used in Asia, makrut. Leading the
Anthony Bourdain warns diners to charge in New Zealand is industry
beware of the eggs benedict. Bacteria leader Superb Herb, who sell packs of
love hollandaise and nobody I know makrut lime leaves in supermarkets.
has ever made hollandaise to order, he
reveals. And if youre eating on a Monday,
skip the fish. I know how old most
seafood is on a Monday about four to
five days! he says.
WE LOVE
cute boards
Present your platter in
NOT SO INTOLERABLE ANY MORE! style with this Living & Co
Wood Round Serveboard,
$8, from The Warehouse.
Living with a food allergy or intolerance can be hugely
challenging something Countdown is only too aware of. To
make things easier, they have launched a new range, Free From,
with a delicious selection of products that dont compromise
on quality or taste. We are giving away
five Free From gift packs, each including
banana bread mix, brownie mix, Free
From lactose milk, gingernut biscuits and
chocolate chip biscuits, as well as a $50
Countdown gift card. To enter,
email food@bauermedia.co.nz
with Free From in the subject
line, by August 31, 2017.
win
11
1
13
12
2 Trending #1
Winter lodge
3 COME IN FROM THE COLD
WITH THESE RUSTIC ITEMS
1. Hand forged salad servers, $64.90, Citta Design.
2. Small numbers clock, $129, Pippy. 3. Ceramic stem
vase, $55, Pippy. 4. Assam copper teapot, $435, T2 tea.
5. Marble splice serving board, $49.95; and Bind table
runner, $29.95; both Freedom Furniture.
6. Living & Co Limited Edition Stag Plate, $6; and
7. Living & Co Tealight Holder Luxe, $10; both The
4 Warehouse. 8. Finch dipping bowl, $9.90; cereal bowl,
$18.90; lunch plate, $24.90; and dinner plate, $32.90;
all Citta Design. 9. Whistler throw, $209, Freedom
Furniture. 10. Living & Co Replica Butterfly Chair in tan,
$199; and 11. Living & Co Blanco Framed Art Be
Still, $16; both The Warehouse. 12. Jumbo cable
knit throw, $229, Pippy. 13. Living & Co Ricardo
Pendant Light, $20, The Warehouse.
10
8
5
9
7
Simple solutions
ONE PAN ROASTS by Molly Shuster
win
(Murdoch Books), $40
The last thing you want to do at the end of a long day is

wash lots of dishes and pots, so a one pan dinner is the
answer. One Pan Roasts has 80 meat, seafood, vegetarian
and dessert recipes for delicious and stress-free meals.
We have three copies of One Pan Roasts to give away; to
enter, email foodmagazine@bauermedia.co.nz with
Roasts in the subject line by August 31, 2017.

A chat with...
DES HARRIS
One of New Zealands leading chefs, Des Harris
has made a name for himself at top restaurants
around the country, including Logan Brown,
the Martinborough Hotel, and Clooney.
Now executive chef at Pilkingtons in Auckland,
he also works as a restaurant consultant,
helping eateries become more successful.
The 42-year-old juggles work with being a dad
to Max, 13, and 10-year-old Bella.
QWhat is the toughest

aspect of working in the QWhat advice would you
give to those who are
to season is the most important part
of cookery. Adding salt in stages is
food industry? hoping to launch a career in so important to build the flavour, if
The hours are horrible, youre at work the culinary world? you add the salt just at the end, itll
when your friends are out having fun. Think very carefully about the probably taste like salt.
commitment thats required. That said,
QSo how do you juggle those

hours with raising a family?
all you really need is to enjoy cooking
and you will find out pretty quickly QWhats your go-to meal
for the family on a cold
I didnt do that well for a long while, whether its the correct career for you. winters night?
but thankfully there is a better Everybody loves risotto in our
balance now. Lucky for me I have an
amazing wife who stuck by me; she was QWhat is your favourite herb
or spice to cook with?
household the kids dont even mind
if I shave a couple of heads of broccoli
effectively a solo parent for so long! Id Rosemary is my favourite. Its so floral in to it. Its a bit of a labour of love, it
see my kids at the opposite time of the and intoxicating; used with lemon its takes an hour to make it properly, but
day to other dads Id haul myself out great for freshening things up. its totally worth the investment when
of bed in the mornings to get them off you have silence at the dinner table.
to school. Lack of sleep was definitely a
negative for me personally! QWhat do you think has
been the key to your
QWhat do you think will be
overall success as a chef? the next big food trend in
QWhat would you suggest is
a good dish to make with
Ive made the most of my
opportunities and Ive worked hard.
this country?
Currently we are focusing on whats
little ones to introduce them
to cooking?
Very simple baking like pikelets
People are afraid of salt; learning how to season
and cookies. My kids loved making is the most important part of cookery. Adding salt
dumplings and helping with the
scrambled eggs on the weekend. in stages is so important to build the flavour
QWhat is the most common
issue you see in New
Im able to set my ego aside and
cook whats right for each business
New Zealand; giving our food an
identity. So that means a lot more
Zealand restaurants in your Ive worked in. I understand that chefs will be working with indigenous
work as a consultant? the kitchen is just one part of each products and presenting them in a
Staffing is the biggest issue, both package, and every component must modern way.
kitchen and floor. Eateries keep link and complement each other.
opening and there is a real lack of staff
to go around. We rely very heavily on
Q What is the main mistake QWhat is your top tip for
entertaining at home?
immigrants to top up our talent pool most home cooks make? Just pre-prepare, so youre not working
and keep our restaurants staffed. People are afraid of salt; learning how and can enjoy yourself.

Food for thought
chefs
DES SALT BAKED
BEETROOT NOTES Want to
2 large red beetroot
Salt baking retains the natural
properties of the beetroot; the
result is moist and the flavour
waste not?
1 large golden beetroot
heightened. The beetroot is also Those frustrated by limp celery and
600g table salt
perfectly seasoned because the droopy lettuce will be excited by new
100g egg white, lightly
salt permeates it while cooking. findings from the University of Otago.
whipped Celeriac and swede are In partnership with the Love Food Hate
also perfect for this Waste campaign, researchers explored
1 Wash the beetroot, drain. technique.
the best way to lengthen the shelf
2 Make a stiff paste by combining
life of common vegetables and
the table salt and egg white. Mould the
concluded you dont need fancy
paste completely and individually around
techniques or high tech gizmos.
the vegetables.
Paper towels, plastic wrap and
3 Put onto a tray and bake at 180C for 1 hour 30 minutes
resealable bags will make a big
in a preheated oven. Allow to cool enough to handle.
difference
4 Crack the beetroot from the salt crust. Top and tail and
peel with a knife.
AVOCADO: With the stone left in, wrap
in plastic wrap, making a tight seal on the
surface, and store in the fridge.
TIP BROCCOLI: Run under cold water, shake
Serving: You off excess, wrap in paper towel and store
can use the in the fridge in a sealed plastic bag.
beetroot as an
accompaniment CARROTS: Store in an airtight container
to a main course. lined with paper towel in the fridge.
I like to serve it
with any kind of
CELERY: Wrap the base in paper towel and
strong blue or
goats cheese, refrigerate in a resealable plastic bag.
finished with a
drizzle of honey ICEBERG LETTUCE: Store in the fridge
and a sprinkling of wrapped in paper towel in a resealable
toasted walnuts. plastic bag.
Trending #2
1 Noughts & Crosses
JOIN THE DOTS AND JUMP ON 12
BOARD THIS HOT NEW TREND
1. Tilly@home Fabric Storage Bag, large with cross,
$14.99, Farmers. 2. Kitchen Canister, single black
cross, $16, For Keeps. 3. Living & Co Double Oven
Glove, dot black/white, $5, The Warehouse.
4. Acord cushion and Kaiser cushion, $54.95 each, 11
2 Freedom Furniture 5. Cross Charcoal Felt Coasters,
set of 4, $9.99, Acquisitions. 6. White Crosses
Cork Placemat, set of 4, $35, For Keeps. 7. Flannel
Sheet Set, $22, The Warehouse. 8. Eclipse Noughts
& Crosses, $49.99, Farmers. 9. Cross wall hooks,
$26 each, Pippy. 10. Hugs & Kisses xoxo Coffee
Cup, $35, Zazzle. 11. Black Pearl Round Frame, $25,
10
Redcurrent. 12. Haven Kitchen
Nero Mini Casserole Dish, $7.99, Farmers. 9
3 5
6 8
7
Food editors picks

FOR KEEPING THE FAMILY IN OPTIMUM HEALTH, HERE ARE
SOME NUTRITIOUS PRODUC TS THAT CAUGHT MY EYE
Almond Breeze Explore Cuisine Edamame & Meadow mushrooms winter

almond milk, $3.99 Mung Bean Fettucine, $6.50 inspiration collection, $5.99
This is is a delicious, low-fat With 23g protein per serve this Hand-picked into
dairy alternative, great in fettucine packs a nutritional biodegradable punnets to help
baking or sloshed on porridge. punch. Its gluten-free too keep them fresh theyre
Try the chocolate or vanilla simply top with your favourite perfect for adding to pies, soups
whizzed in a smoothie. sauce for a great meal. and casseroles.
Food for thought
A little taster
SHARING PLATES
by Luke Mangan (Murdoch Books), $45
For a relaxed meal with friends or

family, sharing plates are the perfect
option. This book has 100 recipes
inspired by the different cuisines of
Europe, Scandinavia, Asia and the I try to eat organic
Middle East. So whether you want
food when I can,
a casual Friday
dinner or lazy win eat local food when
Sunday brunch,
Sharing Plates will
have something for
I can, and eat as
any occasion. We little processed food
have three copies
to give away; email as possible but
foodmagazine@
bauermedia.co.nz sometimes you need a
with Sharing Plates
in the subject line by bag of Doritos and a
August 31, 2017.
beer in an airport
Gwyneth Paltrow
If its healthy, its in the hub

Visit www.countdown.co.nz/healthy for all
your healthy eating tips
Your
TURN
If you find a caf dish
you love, send a
picture of it to
foodmagazine@
The recipes you ask for...
bauermedia.
co.nz. AT YOUR REQUEST
My friends and I just love having lunch at
Nosh Caf in Ashburton especially their mussel
chowder. I would love it if they would share their
recipe please? Margaret Lambie, Ashburton
NOSH CAF Ashford Village, 415 West Street, Ashburton (03) 307 0070
Open 7 days; 8am-5pm | www.noshcafe.co.nz
FOOD talked to Vicki Waaka, who runs Nosh Caf with husband Rangi...
QHow long have you run

Nosh Caf?
walls. But also consistency; our
table service and meal checking is
We opened Nosh Caf in something that we take pride in.
February 2010 at Burnett Street We treat our staff as an extension
in Ashburton, but after the major of our family we have a lot of
earthquakes in Christchurch our banter and our customers enjoy
building was condemned. We seeing the smiles on our faces.
purchased the caf at Ashford
Village and havent looked back.
QWhat would you
recommend for a quick
QWhat do you think is
the key to running a
bite to take-away?
Salmon frittatas are always popular,
successful caf? as are our housemade pies and
Lots of hard work building and vege wraps. We have a tasty
maintaining the business, knowing cabinet salad made every day, so
the business inside-out, staff you could have that on the side
training, and communicating to with a freshly squeezed juice. Plus
keep everyone on the same page. a raw blissball or Noshs famous
Plus having fun along the way! brownie and you may as well
grab a Moroccan Slice for later
QWhat do you think sets

Nosh apart from other
QWhat makes your
I use simple techniques cafs in the area?
We have a garden area that is
chowder so special?
I have no idea! I use the simple
I have learnt over the years, always full on warm days, and our
building was built in 1914, so theres
techniques I have learnt over the
years and put my twist into it
and put my twist into it! quite a bit of history in these found by mistake one day!
NOSH CAF CHOWDER

SERVES 6-8 1 Dice the vegetables into small pieces cream to the flour mix, let this cook on
3 stalks celery, diced too chunky will take too long to cook. a very low heat, stirring lots so as not to
2 potatoes, diced I dont peel them as there are so many stick to the bottom of the pot and burn.
3 carrots, diced nutrients in the skin. 5 When starting to cook, add the
1 large or 2 small red onions, diced 2 Pour milk and cream into a pot and vegetables, stirring frequently. After a
700ml milk warm gently. Turn off and leave to sit couple of hours, once the vegetables are
700ml cream until needed. tender, add your mussels and stir. Leave
150g butter 3 Melt butter in a thick-bottomed pan, this to cook another 10-15 minutes.
150g flour add flour and mix in, cooking over a 6 Add the lemon pepper and fish sauce
1kg frozen mussel meat, thawed gentle heat without colouring. This and stir. If you feel its too thick and
1 tablespoon lemon pepper should be done for a couple of minutes sometimes it can be (especially if your
2 tablespoons fish sauce or so to cook the flour out. vegetables are diced too big) add a
4 Gradually add the warmed milk and little water or milk.

Food for thought
FOO
COL DIE
UMN
Emi bites back

Food magazine direct advertising
and resulted in a wonderful creamy
consistency. A spoonful of Ceres organics
peanut butter further enhanced the
nutty notes, and then it was simply a
account manager Emi Hooper
matter of gently simmering and stirring
cant get enough of Kiwi cuisine. until the oats softened and thickened.
Each issue she reveals an I topped mine with a scattering of nuts,
incredible dish she has sampled chia seeds, coconut and cinnamon. And
in New Zealand, and shares her for sweetness, Chelsea Sugars Honey
twist on making it at home and Maple Syrup was ideal. A generous
swirl of that, a few slices of ripe banana
and it was everything I hoped; filling,
O ne of my fond childhood memories

is my dads hearty porridge, studded
with dried fruit and soaked overnight
I was starving so I didnt need much
persuasion to try their creamy oats
cooked in apple juice and coconut milk.
nourishing and delicious.
Now Im excited for my next oaty
adventure bring on the chilly mornings!
to ensure the oats were tender and Topped with caramelised bananas and
The dish Waiomu
sweet. As Ive got older I have developed maple syrup, it was a winner!
Beach Caf made,
a real appreciation for the simple and Inspired, I couldnt wait to try my own left, inspired Emi.
nutritious benefits of this ancient food. gourmet breakfast bowl. Taking the lead
Porridge doesnt have to be simple from my dad, I started with dried fruit
though, a few change-outs, and it easily for natural sweetness, stirring raisins and
becomes a bowl of gourmet goodness. dried apricots into the oats. Almond milk
I had a particularly spectacular porridge appealed to me, as it is a bit lighter than
at Waiomu Beach Caf in Thames coconut milk. I used Almond Breeze,
recently. It was a freezing morning and which also added a nutty dimension
Eat for energy
THE GOOD CARBS COOKBOOK HOT TIP
by Dr Alan Barclay, Kate McGhie and Philippa
Sandall (Murdoch Books), $45
Winter is the time
Carbohydrates have had a bad rap lately, but
for soup. Make
they are still a vital part of our diet. The Good
Carbs Cookbook will show you in
yours extra special
100 recipes which fruits, vegetables,
grains and legumes are the best for
by roasting the
you to stay healthy, feel fuller for veges first, whether
longer and give you energy. With
nutritional analysis and tips and tricks carrots, parsnips,
included, this cookbook is great for
both beginners and advanced cooks. garlic or tomatoes.
We have three copies of The Good
Carbs Cookbook to give away; email
It will add depth
foodmagazine@bauermedia.co.nz
and intensity
with Good Carbs in the subject line
by August 31, 2017.
win
Trending #3
10
1 East meets west 9
SHIMMERING GOLDS AND
STRONG GRAPHIC S WILL
ADD ST YLE TO YOUR HOME
1. Maison DOr Cushion Lustre Tribal,

$12, The Warehouse. Wilderness Tribal
Foil Cushion, $59.99, Farmers.
2. Maxwell & Williams Medina Ceramic
Coasters, $4.50 each, Living and Giving.
3. Suvi mixed bowls in white and black,
set of 4, $39.99, Nood. 4. Emerald City
2 Glass Lantern Tealight Holder, $5, The
Warehouse. 5. Bizarre Bazaar Tumblers, 8
$15 each; and Black Diamond Tea For
One, $40; both T2 tea. 6. Ceramic
Aztec Canister, $5, The Warehouse.
7. Moroccan ottoman, $239.99,
Farmers. 8. Kalahari placemat, $8.95,
Freedom Furniture. 9. Living & Co
Tea Towel Savanna, set of 3, $6, The
Warehouse. 10. Webster pendant,
$29.95, Freedom Furniture.
3
5 6 7
Food for thought
Save the date...

STYLING SACHA ANDERSON PHOTOGRAPHS BAUER PHOTO STUDIO, ISTOCK IMAGES,
Tauranga Coffee Festival Visa Wellington on a Plate

Saturday, July 29 Friday, August 11 Sunday, August 27 WE LOVE
If the daily grind is getting you down, a trip
to the Tauranga Coffee Festival will be the
This two week celebration of food and
drink includes a whopping 120 different
Quirky teapots
GETTY IMAGES AND SUPPLIED ALL PRICES CORRECT AT TIME OF PRINT
We are coveting these

shot of energy you need. This inaugral event events in the capital. A range of pop ups,
self-affirming Living & Co
will have an espresso martini bar, free coffee restaurants and cafs will be offering set
Tea for One sets. Get yours
tastings, coffee workshops and a barista menus, burgers and cocktails perfect for
from The Warehouse,
competition, along with live music and street everyone from the emerging foodie to the
$12 each.
food. Tickets $15. www.eventfinda.co.nz culinary connoisseur. Ticket prices vary
according to event. www.visawoap.com
The Food Show, Auckland
Thursday, 27 July - Sunday, 30 July Restaurant Month, Auckland
Legendary on the Auckland food scene Tuesday, August 1 Thursday, August 31
sample the incredible selection of food, Back for the seventh time is one of
drink, and gadgets, and buy from a huge Aucklands biggest foodie events
range of local and international producers. Restaurant Month. Eateries in Aucklands
All demonstrations and feature zones are central city will offer exclusive $25, $40
included for free with your entry ticket or $55+ menus, so its the perfect
making it the biggest foodie day out excuse to visit that restaurant
ever! Food editor Sophie Gray will youve always wanted to
be doing demos on the Food try. Street Eats, featuring
magazine stand so grab a ticket market food, will be on at
and well see you there! Tickets Queens Wharf.
from $26. www.foodshow.co.nz www.heartofthecity.co.nz
Delivery
Get 50% o
Savers a 3 month
Delivery Saver
Buy a 3 month Delivery Saver and get
unlimited deliveries for the next 3 months!
Time is precious, let us do the shopping for you.
Enter code FOODMAGDS

at online checkout
Visit countdown.co.nz/deliverysavers
for more information
1 per customer, $80 minimum spend per order applies, expires 28/08/17,
for full terms and conditions visit countdown.co.nz
FRESH ideas
New recipes to inspire
& delight
HOT TIP
The better quality the
chocolate the nicer the
drink! Experiment with
mint or orange chocolate.
You can also stir into
hot coffee.
Stir up a classic
I
f there is any time of the year
when it is almost mandatory
to load up on hot chocolate,
then this is it. A warming drink
that provides comfort from the
wilds of winter weather, its
the ultimate hug in a mug. To
make yours extra special, try
creating hot chocolate spoons.
Dark chocolate
The most basic is simply melted and sprinkles
dark chocolate left to set on a
spoon, but you can jazz it up by
adding whatever toppings take
your fancy. Stirred into warm
PHOTOGRAPH STOCKFOOD/ONESHOT
milk it gives a subtle chocolatey

flavour; mixed into a ready-made
hot chocolate it makes for an
ultra-indulgent treat.
Some combos to try:

Caramel sauce & coarse sea salt
Marshmallow & white chocolate
Freeze-dried raspberries & sugar
Peanut butter & peanut M&Ms

inseason fruit LOAD UP ON A DELICIOUS, NUTRITIOUS
FRUIT THAT IS KIWI A S
RECIPES AND STYLING SOPHIE GRAY

PHOTOGRAPHS TODD EYRE
Kiwifruit
I
t might have originated in China and
originally been called Chinese gooseberry
but since kiwifruit arrived in New
Zealand in 1904, it has quickly earned its
stripes as our national fruit.
With a sweet, tart taste that has been
likened to a combination of strawberries,
nectarines and melons, kiwifruit has long
been one of our most valuable horticultural
exports. New Zealand-grown kiwifruit are
marketed as Zespri, with Zespri Gold the
yellow-fleshed, smoother-skinned, sweeter
variety proving particularly popular.
Eating kiwifruit certainly makes nutritional
sense. One green kiwifruit has nearly twice
the vitamin C of an orange, almost as much
potassium as a banana, and is also a good
source of folate, vitamins A and E, calcium
and iron. The skin contains three times the
amount of fibre as the green flesh, so eat
the whole thing and youll get around 4.5g of
fibre more than a bowl of bran.
While the skin on all varieties is edible,
most people prefer to discard it, with the
easiest way to eat raw kiwifruit being to
cut it in half and scoop out the flesh with a
spoon. To fully peel, lop off both ends then
slip a spoon between the skin and the flesh.
Slide it around the circumference, then pull
the spoon out youll find the flesh will pop
free in one piece.
Great in smoothies and juices as well
as cakes and desserts, kiwifruit also
contain the same tenderising enzymes as
pineapples, which make them good for
using in marinades.

Perfect produce
cooks
KIWIFRUIT CURD TARTS
PREP + COOK TIME 25 mins SERVES 12
NOTES
Kiwifruit curd can be spread
on pavlova or meringues,
v folded through whipped
cream or used as a
100g chocolate, melted topping for pancakes,
12 pre-baked store-bought tart shells cheesecake or
1 kiwifruit, to decorate icecream.
KIWIFRUIT CURD
50g butter
1 cup sugar, approx
1 cup kiwifruit, pured sugar. Stir in the kiwifruit pure and
1 tablespoon lemon juice, approx
3 eggs, lightly whisked
lemon juice and when the sugar is
dissolved taste the mixture. Tartness
TIPS
2 dashes of green food colouring will vary from batch to batch, so adjust
You will need around
(optional) the sweetness according to your taste, 3-4 ripe kiwifruit to get
adding more sugar if desired. 1 cup pured fruit.
1 Make Kiwifruit curd (see below). 2 Whisk in the eggs, whisking Jars can be sterilised
2 Spoon melted chocolate into the tart continuously, without boiling, over a on a hot wash in the
shells then invert on a rack over a foil gentle heat until thickened. Stir in green dishwasher. The recipe
lined tray to allow excess to run out. colouring, if using. While hot, pour into will yield 2.5 cups of
3 When set, fill with Kiwifruit curd; you sterilised jars and store in the fridge. Kiwifruit curd; youll
will need around cup. Decorate with need around cup for
this recipe.
fresh kiwifruit. PER SERVE Energy 244kcal, 1022kj Protein
Kiwifruit curd 3.4g Total Fat 10.8g Saturated Fat 4.9g
1 In a saucepan melt the butter and Carbohydrate 33.4g Fibre 1.4g Sodium 88mg

cooks
NOTES
Once frozen, pops will
keep in the freezer, but
coatings will begin to
deteriorate after
around a week.
KIWIFRUIT FREEZER POPS

PREP + COOK TIME 20 mins + freezing
MAKES 4
GF v LS
1 ripe kiwifruit
cup of strawberry yogurt or melted
chocolate
chopped nuts, chocolate hail, sprinkles,
or coconut, to decorate (optional)
1 Slice both ends from the kiwifruit. Slip a

teaspoon between the skin and the flesh.
Slide it around the circumference of the fruit,
then slip the fruit out of its skin in one piece.
2 Slice into 4 thick slices and trim to shape
with a cookie cutter or sharp knife if needed.
Insert a lollypop stick and freeze flat.
3 When frozen, dip in strawberry yoghurt
or melted chocolate, shake off excess and
PROPS FARMERS, FREEDOM FURNITURE, BRISCOES, STEVENS AND STYLISTS OWN

decorate, if desired. Store the pops in the
freezer in a container.
Use within a week.
PER SERVE Energy 24kcal,

102kj Protein 1g Total
Fat 0.8g Saturated Fat 0g
Carbohydrate 4.1g Fibre
0.7g Sodium 11.9mg
TIP
The coating sets
quite quickly on
the frozen fruit so
work quickly or
decorations may
not stick.
Perfect produce
KIWIFRUIT, GINGER & APPLE CRUMBLE

PREP + COOK TIME 50 mins 1 Preheat oven to 190C. In a bowl or
SERVES 4-6 processor, rub the butter into the flour
until it resembles crumbs. Mix in the
v sugar and ginger.
110g butter
200g plain flour
2 Combine the chopped kiwifruit and
apple pie filling in a heatproof dish,
TIP
110g demerara sugar individual ramekins or mugs. You can replace
1 teaspoons ground ginger 3 Scatter on the crumble mixture and the canned apple
6 kiwifruit, peeled, chopped bake for 35-45 minutes or until lightly pie filling with an
550g store-bought canned apple browned on top. equivalent amount
pie filling 4 Serve warm with cream or ice-cream. of homecooked
cream or icecream, to serve stewed apples.
PER SERVE (6) Energy 568kcal, 2378kj Protein
7.4g Total Fat 23.7g Saturated Fat 10.5g
Carbohydrate 79g Fibre 5.7g Sodium 85mg
cooks
NOTES
One big crumble uses more
topping than four smaller ones;
if you have leftover topping the
mixture can be frozen. Demerara
sugar gives the crumble a
maple-like flavour and
distinctive crunch.

inseason vege
SWAP OUT CARROTS AND SPUDS FOR A SWEET VEGE
THATS AS FLAVOUR SOME A S IT IS VER SATILE

PHOTOGRAPHS TODD EYRE
Parsnips
W
hether in soups or stews, curries or cakes,
parsnips have a sweet, earthy flavour that lends
itself to a wide variety of dishes.
Related to carrots, fennel, celeriac and parsley root, these
creamy white root veges pack a great nutritional punch. Low
in calories, fat and sodium, and naturally cholesterol-free,
they are also high in fibre, vitamins and minerals.
While you can eat parsnips raw in slaws, cooking enhaces
this versatile veges natural sweetness. Try grated parsnip
instead of carrot in your favourite spicy carrot cake recipe, or
fry them to make delicious crisps. Cut into long strips, they
have an almost candy-like taste when roasted, but they are
also a great accompaniment to your favourite roast when
mashed or pured like potatoes.
When it comes to selecting your parsnips, aim for
those that are fleshy but firm, of a medium size and with
an even surface. Stored in a plastic bag in the vegetable
compartment of the fridge they will keep fresh for around
a week, after which they will begin to lose their crispness
but can still be added to soups, stews and casseroles.

Perfect produce
SPICY THAI PARSNIP LATKES

v LS
1 large parsnip, peeled the pan and shape into flat patties with
400g potatoes, scrubbed the back of a fork. Cook until golden
1 large carrot, peeled and crispy, then flip and cook on the
a red onion, finely chopped other side. Remove from the pan and
1 teaspoons store-bought Thai keep warm.
green curry paste 4 In a frying pan, melt the butter until
cup plain flour bubbling and gently break in the eggs.
1 handful of chopped coriander Cook until the whites are set and the
2-3 tablespoons oil, for frying yolks still soft sunny-side up. Serve
1 tablespoon butter the latkes topped with the egg and a
4 eggs handful of bean sprouts or snow pea
handful of bean sprouts or snow pea shoots, or a sprinkle of chilli flakes.
shoots, or dried chilli flakes, to serve
PER SERVE Energy 297kcal, 1243kj Protein 10g
1 Grate the parsnip, potatoes and Total Fat 16.6g Saturated Fat 3g Carbohydrate
carrot and place in a mixing bowl. Add 24g Fibre 5g Sodium 157mg
the onion and curry paste and rub into
the mixture to distribute the paste.
2 Add the flour and mix well.
3 Heat a little of the oil in a large frying
pan. Place spoonfuls of the mixture into
cooks
NOTES
These make a nice change
from hash browns and go
well with bacon. Use
1 teaspoon of coriander
paste if you dont have
fresh coriander.

PEANUT CURRY PARSNIP POT PIE
v LS
3 parsnips, peeled, cut into 1cm pieces 1 egg, for glazing (optional) butter and mix. Season.
3 carrots, peeled, cut into 1cm pieces chopped parsley, to serve (optional) 4 Stir in the drained vegetables and
1 kumara, peeled, cut into 1cm pieces simmer until tender and thickened.
1 tablespoon oil 1 Preheat oven to 210C. Simmer or Spoon vegetable mixture into a
2 cups mushrooms, cut into chunks steam the parsnips and carrots until casserole dish.
1 leek, finely chopped half cooked, add the kumara and cook 5 Cut pastry into long strips and
3 cloves garlic, crushed until all are just tender. lattice over the top. Brush with beaten
2 tablespoons plain flour 2 While the vegetables are cooking, egg, if using, and bake for 20-25
1 tablespoon curry powder heat the oil in a frying pan, and cook minutes, until golden and crisp. Scatter
1 teaspoon dried thyme the mushrooms, leek and garlic until with chopped parsley before serving,
1 cups vegetable or chicken stock tender. Stir in the flour, curry powder if desired.
400g canned chopped tomatoes and thyme, then gradually add the
cup crunchy peanut butter stock, mixing well. PER SERVE Energy 380kcal, 1592kj Protein
salt and ground black pepper 3 When the mixture is simmering, add 10.7g Total Fat 17.8g Saturated Fat 6g
11 sheets puff pastry the chopped tomatoes and peanut Carbohydrate 38g Fibre 11g Sodium 461mg
TIP
Try the filling
in pasties or
filo parcels as a
savoury meat-free
pie or samosa.
cooks
NOTES
The mixture can be divided
between individual ramekins
to create single serves.
You can either top with
a circle of pastry or
lattice with pastry
strips.

Perfect produce
TIPS
The total weight of
the uncooked potatoes
and parsnips should
be around 900g. Agria
potatoes are a good
option for this recipe.
PROPS FARMERS, FREEDOM FURNITURE, BRISCOES, STEVENS AND STYLISTS OWN
cooks
NOTES
BACON-WRAPPED PARSNIP & POTATO LOAF You could include orange
kumara slices to add additional
PREP + COOK TIME 1 hour 50 mins widthways, so the sides overhang to colours to the layers, if desired.
SERVES 6-8, as a side dish later help lift the loaf out. Try gruyre or parmesan
cheese instead of
2 Line the tin with bacon slices cheddar, if you
GF LS stretching the pieces out widthways prefer.
100g streaky bacon so they are very thin and the ends
2 large floury potatoes, peeled, very overhang the tin. Line the sides of the
thinly sliced tin with a layer of potato.
2-3 large parsnips, peeled, thinly 3 Line the base with a layer of potato, for approximately 1 hour 30 minutes,
sliced followed by a layer of parsnip slices. until golden and tender.
1 teaspoon thyme Scatter with thyme, salt and grated 5 Remove from oven, cool for a few
teaspoon salt cheese then repeat with layers of minutes, then run a knife around sides
cup cheddar or tasty cheese, grated potato and parsnip, thyme, salt and to release from the tin. Using baking
salt and freshly ground black pepper cheese until all the vegetables are used. paper to lever, turn out onto a serving
75ml chicken stock 4 Slowly pour the stock over the dish. Serve in thick slices as a side dish.
vegetables then wrap the overhanging
1 Preheat oven to 200C. Grease bacon over the top; weight with a PER SERVE (8) Energy 139kcal, 583kj Protein
a metal loaf pan and place a 3cm couple of heatproof ramekins to 6.5g Total Fat 7.3g Saturated Fat 3.8g
wide piece of non-stick baking paper prevent the bacon shrinking back. Bake Carbohydrate 10.6g Fibre 1.9g Sodium 391mg

inseason fruit GO BANANAS OVER THIS FEEL - GOOD FRUIT THAT WORKS
AS WELL IN A BREAKFA ST SMOOTHIE A S IT DOES IN A
DECADENT PUDDING

PHOTOGRAPHS MANJA WACHSMUTH
Bananas
T
he worlds most popular fruit,
there are now almost 1000
varieties of banana from
bubblegum pink ones with fuzzy skins,
to green and white striped bananas
which have orange pulp. The most
common banana sold in New Zealand is
the Cavendish, with its sunny yellow skin
and pale, creamy flesh, but the smaller
sweeter sugar banana is often used in
Asian dishes.
A natural mood enhancer, bananas
help your body produce the happiness
hormone serotonin, and are also a great
source of fibre and potassium.
Unfortunately, with popularity comes
waste and bananas are among the
top 10 foods New Zealanders most
frequently throw away; we bin around
3.2 tonnes annually.
To avoid this waste, freeze overripe
bananas for use in smoothies and
shakes. Their natural sweetness and high
moisture content also makes them a
useful addition in baking.
While refrigeration does turn the peel
dark brown or even black, it wont affect
the fruit inside. To make bananas last
longer, wrap the stems tightly in plastic
wrap it will give them an extra three to
five days.
Bananas and their peel also make
great fertilizer you can compost them,
bury them whole, or cut them in small
pieces to place around your plants; roses
and citrus trees particularly love them.

Perfect produce
BANANA CIGARILLOS
WITH MAPLE CREAM
cooks
v NOTES
Roll the cigarillos loosely
5 bananas, peeled, halved lengthways, as they will expand slightly
chopped during cooking and may split.
1 teaspoon orange zest Keep filo pastry covered
1 tablespoon brown sugar with a damp tea towel
to prevent it
1 tablespoon brandy drying out.
teaspoon vanilla essence
12 sheets filo pastry
2-3 tablespoons butter, melted
icing sugar, for dusting
MAPLE CREAM
300ml cream
1 heaped tablespoon icing sugar
2 tablespoons maple syrup
1 Preheat oven to 220C. In a bowl,

combine the bananas, zest, sugar, brandy
and vanilla essence. Toss and set aside.
2 With the long side facing you, brush
1 sheet of filo with melted butter, lift the
left side and fold the sheet in half. Brush
with melted butter and place a small
amount of the banana mixture along the
short edge.
3 Roll up the filo, folding in the
edges as you go. Place on
a greased tray and brush
with melted butter. Continue
rolling the remaining portions,
using the mixture to create
12 cigar-like pastries. Bake for 20
minutes or until golden and crisp.
4 While the pastries are cooking,
make the Maple cream (see
below). Dust the cooked
pastries with icing sugar, and
serve with Maple cream, for dipping.
Maple cream
Whip cream to soft peaks. Fold in sugar
and maple syrup. Chill until needed.
PER SERVE Energy 687kcal, 2879kj Protein 7g

Total Fat 45g Saturated Fat 26.7g Carbohydrate
61g Fibre 4.1g Sodium 311mg

cooks
NOTES
This is an indulgent, easy and
healthy breakfast. If eggs are
an allergy problem, you can
make the recipe without.
Use gluten-free oats and
non-dairy milk, if
FLOURLESS BANANA & BLUEBERRY PANCAKES needed.
PREP + COOK TIME 20 mins SERVES 2-3
v LS
1 cup rolled oats 1 Place oats, milk, banana, baking blueberries and a drizzle of maple
cup milk powder, vinegar, egg, maple syrup and syrup; or serve cold spread with butter
1 banana, peeled, plus extra, to serve vanilla in a food processor or blender and jam.
1 tablespoon baking powder and process, scraping down the sides, if
1 tablespoon cider vinegar needed, until smooth. PER SERVE (3) Energy 219kcal, 916kj Protein
1 egg 2 Leave the mixture to stand for 6.7g Total Fat 7.5g Saturated Fat 2.4g
1 tablespoon maple syrup or sugar around 5 minutes to thicken, then fold Carbohydrate 29g Fibre 3.7g Sodium 359mg
teaspoon vanilla essence in the frozen blueberries.
cup frozen blueberries, plus extra, 3 Melt butter in a frying pan and pour

to serve
melted butter or cooking spray, for
spoonfuls of the batter into the pan,
shaping it with the tip of a spoon. Cook
TIP
frying gently for 1-2 minutes each side until The vinegar reacts with the baking
icing sugar and maple syrup, to serve golden and springy. powder to create carbon dioxide,
(optional) 4 Serve warm with sliced banana, which results in a lighter consistency.

Perfect produce
TOFFEE RUM WARM

BANANA SPLITS
PREP + COOK TIME 10 mins
SERVES 2
GF v
50g sugar cooks
NOTES
1 tablespoon water
2 firm bananas in the skins, halved
lengthways
Try additional toppings
1 heaped teaspoon butter such as shards of praline,
1 tablespoon rum grated dark chocolate
cup cream or perhaps a drizzle
whipped cream or icecream and of chocolate
sauce.
chopped nuts, to serve (optional)
1 Place the sugar and water in a

frying pan and simmer, stirring from
time to time, until caramel-coloured.
2 Remove from the heat and place
the bananas cut-side down in the
mixture, return the pan to a gentle
heat, and cook for 1-2 minutes.
3 Add the butter, swirling the pan
gently, then the rum. Cook for a
further minute, then add the cream
and simmer for 1-2 minutes or until
the sauce thickens and the bananas
are cooked.
4 Remove the bananas to plates and
pour the sauce over the top. Add
icecream or whipped cream and nuts,
if desired.
PER SERVE Energy 324Kcal, 1358kj Protein

2g Total Fat 13.6g Saturated Fat 8.2g
PROPS BRISCOES, FARMERS, FREEDOM FURNITURE AND STYLISTS OWN
TIP
You can add more rum
according to taste or
omit it completely, if
you prefer.

inseason vege
POPEYE WAS ONTO SOMETHING WHEN HE LOADED
UP ON THIS SUPER - NUTRITIOUS GREEN

PHOTOGRAPHS MANJA WACHSMUTH
Spinach
W
hether you have it
raw, sauted, steamed
or baked, theres no
denying spinach is good for you.
With high levels of chlorophyll and
carotenoids, this leafy vegetable
is also rich in fat-soluble vitamins,
minerals and iron, and will help give
you healthy hair, eyes and bones.
Studies have shown spinach can
also improve your sleep and reduce
your appetite.
Spinach was said to be the
favourite vegetable of the Queen of
France in the 16th century, Catherine
de Medici. Consequently, dishes
served on a bed of spinach are
known as Florentine, reflecting
Catherines birthplace in Florence.
Dont be shy with your portions
when cooking spinach; its high water
content means it reduces in size by
about a quarter when cooked.
Avoid rinsing before storing, as
the moisture will cause it to spoil.
However, the leaves and stems can
trap soil, so ensure you give spinach
a thorough wash immediately prior
to cooking or eating.
Perfect produce
CHEESY SPINACH
DIP & ROLLS
PREP + COOK TIME
1 hour 30 mins SERVES 12
v LS
2 cups plain flour
1 teaspoon instant yeast
1 teaspoon sugar
teaspoon salt
1 tablespoon oil
1 cup warm water, approx
CHEESY SPINACH DIP

1 tablespoon oil
2 cloves garlic, crushed
an onion, chopped
100120g spinach, washed,
finely chopped
cup milk
250g cream cheese, cubed
cup grated tasty cheese or
cheddar cheese
cup grated mozzarella cheese
1 tablespoon Worcestershire sauce
salt
1 Grease a 26cm skillet or ovenproof

frying pan. Combine flour, yeast, sugar,
salt and oil in a bowl or processor. Pulse
or stir in just enough water to form a
soft dough.
2 Knead or process for 2-3 minutes
until smooth and springy. Place in a
clean greased bowl, cover with plastic
wrap and microwave on LOW for
1 minute. Rest and repeat or set aside in off any excess liquid.
a warm place until doubled in size. 2 In a saucepan, combine the milk,
3 Preheat oven to 190C. While dough cream cheese, tasty cheese and cup
is rising make the Cheesy spinach dip of the mozzarella cheese and heat,
(see below). stirring continuously until melted.
4 Place the ramekin containing the Add the cooked spinach mixture,
Cheesy spinach dip in the centre of the Worcestershire sauce and salt. Pour into
skillet or ovenproof frying pan. Divide a heatproof 300ml ramekin and top
the dough into 12 portions, roll into with remaining mozzarella.
balls and space evenly around the dip.
Leave for 15 minutes or until the dough PER SERVE (12) Energy 223kcal, 935kj Protein cooks
NOTES
balls have risen to almost double their 7.4g Total Fat 12.3g Saturated Fat 6.5g
original size. Carbohydrate 19.8g Fibre 1.5g Sodium 249mg
5 Bake for 20-25 minutes, until the dip The dip and rolls can
is golden and bubbling and the rolls are be made and baked
cooked. Serve warm.
Cheesy spinach dip
TIP separately. The dip can be
served with vegetable
sticks or crackers, if
1 In a small pan, heat the oil and gently For perfectly, even-sized rolls, preferred.
cook the garlic and onion until soft; add weigh the balls of dough to ensure
the spinach and cook until tender. Pour they are all equal.

Perfect produce
SAAG ALOO SPINACH

& POTATO CURRY
DF GF v LS
3 tablespoons oil
4 potatoes, cooked, cut into
bite-sized pieces
1 teaspoon mustard seeds
1 teaspoon cumin seeds
teaspoon dried chilli flakes
1 teaspoon fresh ginger, grated
400g canned chopped tomatoes
350g fresh spinach, washed,
trimmed, roughly choppped
salt
yoghurt and coriander leaves, to
serve (optional)
SPICE PASTE
tablespoon ground coriander
1 teaspoon garam masala
teaspoon ground turmeric
teaspoon ground cumin
2 cloves crushed garlic
1 teaspoon sugar
juice from 1 lemon
2 tablespoons water
cooks 1 Heat 2 tablespoons of the oil in a

large frying pan and fry the potatoes
NOTES
Use 300g defrosted frozen
until lightly golden, remove with a
slotted spoon and set aside.
2 Make the Spice paste (see below).
spinach when fresh is
3 Heat remaining oil in the pan and
unavailable. Saag Aloo is
a dry curry, but you can add the mustard and cumin seeds.
make it more saucy When they begin to sputter and pop,
with an extra tin of add the chilli flakes and ginger. Cook
tomatoes. for 1 minute then add the Spice paste
and continue to stir for 2-3 minutes,
until most of the water has evaporated.
4 Add the tinned tomatoes and
simmer for another 1-2 minutes until
the sauce has thickened.
5 Stir in the spinach a few handfuls at
a time, then add the potatoes. Cover
and simmer for about 10 minutes,
stirring occasionally.
6 Season with salt, remove the lid and
simmer until liquid has evaporated.
Serve with yoghurt and coriander
leaves, if desired.
Spice paste
In a small bowl, whisk together the
ground coriander, garam masala,
turmeric, cumin, garlic, sugar, lemon
juice and water.
PER SERVE Energy 243kcal, 1020kj Protein

6.7g Total Fat 11g Saturated Fat 0.8g
Carbohydrate 24.7g Fibre 7.8g Sodium 171mg

THE ONE
THAT IS HIGH IN
ANTIOXIDANTS
AND ORYZANOL.
GOOD FOR YOU
High in natural antioxidants such as Vitamin E and
Oryzanol, a naturally occurring plant sterol which has
been shown to reduce cholesterol absorption, making
it one of the healthiest cooking oils.
GOOD FOR YOUR FOOD

Its superb cooking qualities come from the high smoke
point, making it ideal for frying, grilling, stir-fries and
barbecues while also being perfect for salad dressings
and baking.
For tasty recipes visit alfaone.co.nz

Perfect produce
SPINACH & FETA GZLEME

v LS
1 teaspoon instant yeast surface until smooth and springy. is golden and the dough bubbling, flip
salt 2 Place in a clean greased bowl and the gzleme and cook the other side.
teaspoon sugar cover with a clean tea towel. Stand in 5 Continue until you have filled and
1 cups plain flour a warm, sunny place for 20 minutes or cooked all 4. Serve warm with a squeeze
5 tablespoons olive oil until dough doubles in size. Combine of lemon juice.
150ml warm water the spinach, feta cheese, lemon juice
120g spinach, washed, trimmed, and a pinch of salt, and set aside. PER SERVE Energy 413kcal, 1731kj Protein
finely chopped 3 When the dough has risen, divide into 10.9g Total Fat 23.5g Saturated Fat 6.4g
100g feta cheese, crumbled 4 pieces. Roll each piece into a very thin Carbohydrate 37.7g Fibre 3.3g Sodium 357mg
squeeze of lemon juice rectangle on a floured bench. Scatter
lemon wedges, to serve a quarter of the spinach mixture over
1 Place the yeast, a pinch of salt, sugar,

half the rectangle, folding the other half
over the top.
TIP
flour and 2 tablespoons of the oil in a 4 Brush lightly with oil and cook, oiled You can cook several at once on a
bowl and mix. Add the warm water and side down, in a hot frying pan. Brush the barbecue grill plate, or use several
mix to a soft dough. Knead on a floured top side with oil, and when the bottom pans to cook them more quickly.
PROPS BRISCOES, FARMERS, FREEDOM FURNITURE AND STYLISTS OWN
cooks
NOTES
Gzleme are the Turkish
equivalent of toasties; theyre
filled flatbreads. They can
be assembled and stored
uncooked in the fridge
overnight, or frozen
until needed.

JUST take
it slow
FOR A HEART Y, WARMING WINTER MEAL , LET
YOUR SLOW COOKER DO THE HARD WORK
SO YOU DONT HAVE TO
RECIPES AND STYLING BAUER TEST KITCHEN

PHOTOGRAPHS BAUER PHOTO STUDIO
W
hats not to love about slow cookers?
Economical to run and easy to use,
they take all the hassle out of cooking a
hearty meal, filling the house with enticing aromas
to welcome you home at the end of a long day.
Another advantage is that they bring out the
best in cheaper, tougher cuts of meat whether
beef brisket or lamb shoulder, the longer cooking
time makes them tender and juicy. The slow
method also draws out plenty of flavour, meaning
you need less meat.
While most of the recipes on the following
pages involve simply chucking the ingredients in
the slow cooker and turning it on, make it even
easier by prepping ingredients the night before
and refrigerating in the removable slow cooker
dish overnight. Remove it from the fridge when
you get up, and give it 20 minutes to come to
room temperature before switching it on.
For best results, all recipes should be cooked
on LOW, however if you want to make the process
quicker, switch your slow cooker to HIGH and
halve the cooking time.

Moroccan Lamb
with Honey
RECIPE ON PAGE 52
Pulled Beef with
Barbecue Sauce
RECIPE ON PAGE 52
Winter warmers
Beef and Vegetable Soup

RECIPE ON PAGE 52

cooks
NOTES
If you dont have a fresh chilli,
use dried chilli flakes instead.
Adjust the amount according
to your familys preference;
teaspoon is enough
for just a little
warmth.

TIP
For a darker, richer
texture you could
replace the golden
syrup with cup
of treacle.
MOROCCAN CHICKPEA
STEW
PREP + COOK TIME 9 hours SERVES 4
v LS
3 x 400g canned chickpeas, rinsed,
drained
1 red onion, thinly sliced
1 red chilli, finely chopped
1 carrot, halved, thickly sliced
a cauliflower, cut into large florets
2 tablespoons Moroccan seasoning
pinch of saffron threads
1 tablespoon honey
400g canned diced tomatoes
3 cups vegetable or chicken stock
250g kale, trimmed, shredded
250g courgette or scallopini, chopped
salt and black pepper
1 tablespoon Greek yoghurt
2 tablespoons finely sliced
preserved lemon zest

cup flat-leaf parsley leaves
cooks
steamed couscous, to serve
1 Combine chickpeas, onion, garlic,

NOTES
You can freeze this dish at the
end of step 2. As well as being
chilli, carrot, cauliflower, seasoning, a filling lunch, you could also
saffron, honey, tomatoes and stock in a
slow cooker. Cook, covered, on LOW for
BOSTON BAKED BEANS use it as a side dish for
more people served
about 8 hours. PREP + COOK TIME 10 hours 30 mins SERVES 4 with herby sausages
2 Add kale and courgette to cooker; and mash.
cook, covered, on HIGH, for 20 minutes DF
or until courgette is tender. Season. 1 large onion, finely chopped
3 Top with yoghurt, preserved lemon 300g bacon, rind removed, finely toasted bread, cup finely chopped
zest and parsley and serve with chopped flat-leaf parsley, and baby spinach
steamed couscous. cup golden syrup leaves, to serve
cup brown sugar
PER SERVE Energy 465kcal, 1947kj Protein 2 tablespoons Dijon mustard 1 Place onion, bacon, syrup, sugar,
24.9g Total Fat 7.8g Saturated Fat 1g 1 tablespoon Worcestershire sauce mustard, sauces, tomatoes, beans and
Carbohydrate 58.4g Fibre 23.9g Sodium 1 tablespoon hot chilli sauce stock in a slow cooker. Cook, covered,
1704mg 410g canned crushed tomatoes on LOW, for about 9 hours.
400g canned cannellini beans, 2 Uncover, cook, on LOW, for 1 hour or
rinsed, drained until thickened slightly. Season to taste.
TIP 400g canned butter beans, rinsed,
drained
3 Serve beans on toast and sprinkled
with parsley and baby spinach leaves.
You can freeze this meal at the end 400g canned borlotti beans, rinsed,
of step 1. For an easy, hearty work drained PER SERVE Energy 525kcal, 2198kj Protein
lunch, freeze in single serves in 3 cups salt-reduced chicken stock 30g Total Fat 11.6g Saturated Fat 3.3g
resealable plastic bags. salt and black pepper Carbohydrate 71g Fibre 16.8g Sodium 2494mg

TIPS
Ensure you choose
ham hocks that will
fit in your cooker.
Use gluten-free
stock if allergies
are an issue.
VEGETABLE STEW
PREP + COOK TIME 9 hours SERVES 4
v LS
1 red onion, cut into wedges
6 courgettes, thickly sliced
1 kumara, coarsely chopped
2 carrots, coarsely chopped
1 corn cob, trimmed, cut into 6 rounds
1 red capsicum, deseeded, coarsely
chopped
2 flat mushrooms, cut into wedges
30g sachet taco seasoning
2 teaspoons paprika
2 x 400g canned crushed tomatoes
1 cup vegetable stock
2 tablespoons flat-leaf parsley leaves
POLENTA DUMPLINGS
1 cup self-raising flour
2 tablespoons polenta
60g cold butter, chopped
1 egg, lightly beaten
cup finely grated parmesan cheese
HAM & GREEN LENTIL SOUP 2 tablespoons milk, approx
PREP + COOK TIME 8 hours 30 mins SERVES 6
1 Place onion, courgettes, kumara,
DF LS carrots, corn, capsicum, mushrooms,
1.8kg meaty ham hocks 3 Heat oil in a medium frying pan garlic, seasoning, paprika, tomatoes and
cup French-style green lentils over medium heat; cook onions, stock in a slow cooker. Cook, covered,
1 tablespoon vegetable oil stirring, for 5 minutes or until on LOW for about 8 hours.
2 onions, finely chopped softened. Transfer onions to cooker 2 When almost ready to serve, make
2 carrots, finely chopped with carrots, celery, thyme, lentils, Polenta dumplings mixture (see below).
2 stalks celery, trimmed, finely stock and the water. Cook, covered, 3 Drop level tablespoons of Polenta
chopped on LOW for about 8 hours. dumplings mixture, about 2cm apart,
1 teaspoon thyme leaves 4 Remove ham hocks from cooker. on top of stew. Cook, covered, on LOW,
2 cups salt-reduced chicken stock When cool enough to handle, remove for 30 minutes or until dumplings are
1.5 litres water and discard skin and bones. Shred firm to touch and cooked through.
salt and black pepper meat finely using two forks. Return Serve stew with dumplings and sprinkle
meat to cooker. Season to taste. with parsley.
GREMOLATA 5 When ready to serve, make Polenta dumplings
2 cloves garlic, crushed Gremolata (see below); sprinkle all Place flour and polenta in a medium
cup finely chopped flat-leaf over soup. bowl; rub in butter. Stir in egg,
parsley Gremolata parmesan and enough milk to make a
2 teaspoons finely grated lemon zest Combine ingredients in a small bowl. soft, sticky dough.
1 Rinse the ham hocks. Place in a PER SERVE Energy 227kcal, 950kj Protein PER SERVE Energy 564kcal, 2364kj Protein
slow cooker. 18g Total Fat 9.2g Saturated Fat 2.4g 20.3g Total Fat 17.3g Saturated Fat 6.6g
2 Rinse lentils; drain well. Carbohydrate 15g Fibre 5.3g Sodium 1011mg Carbohydrate 71g Fibre 19.2g Sodium 1942mg

Winter warmers
cooks
NOTES
This dish is not suitable to
freeze. You could add rinsed,
drained, canned kidney
beans or green beans for
the final 10 minutes of
cooking time.

cooks
NOTES
You could freeze the
Vietnamese Beef Brisket at
the end of step 3. If you have
leftover chillis, makrut lime
leaves and lemongrass,
they can all be
frozen.
Lemongrass
An essential in
Asian cooking,
lemongrass adds
a zesty citrus tang
to a wide range
of dishes, from
casseroles and
curries to soups and
stir-fries. Superb Herb
lemongrass is available
in supermarkets.
VIETNAMESE BEEF
BRISKET
PREP + COOK TIME 9 hours 45 mins
SERVES 4
DF LS
1.5kg beef brisket, trimmed, cut into
5cm pieces
1 onion, thinly sliced
1 tablespoon finely grated ginger
1 red chilli, thinly sliced
2 sticks lemongrass, halved lengthways
2 fresh makrut lime leaves (also
known as kaffir lime leaves), bruised
2 star anise
1 cinnamon stick
2 tablespoons grated palm sugar
cup fish sauce
cup dark soy sauce
3 cups beef stock
1 large capsicum, coarsely chopped
125g baby corn, halved SICILIAN MEATBALLS IN SPICY TOMATO SAUCE
150g green beans, coarsely chopped PREP + COOK TIME 8 hours 45 mins SERVES 4
45g coarsely chopped roasted DF LS
unsalted peanuts, to serve 700g bottled passata and half the oregano in a slow cooker.
cup loosely-packed fresh 410g canned crushed tomatoes Stir to combine.
coriander leaves, to serve 1 onion, finely chopped 2 Using your hands, combine lamb,
steamed rice, to serve 45g canned anchovies, drained breadcrumbs, pine nuts, zest, sultanas,
teaspoon dried chilli flakes parmesan and remaining oregano in
1 Combine beef, onion, garlic, ginger, 3 cloves garlic, thinly sliced a large bowl; roll level tablespoons of
chilli, lemongrass, makrut lime leaves, 1 cup chicken stock mixture into balls. Transfer to cooker.
star anise, cinnamon, sugar, sauces, 2 cups water Cook, covered, on LOW for about 8
stock, capsicum and corn in a slow cup oregano leaves, torn, or use hours. Season to taste.
cooker. Cook, covered, on LOW for 1 tablespoon dried oregano 3 Serve meatballs with a few fresh basil
about 9 hours. 600g lamb mince leaves on top and pasta or polenta.
2 Add beans to cooker; cook, covered, 1 cup stale breadcrumbs
for 30 minutes. 2 tablespoons pine nuts, chopped PER SERVE Energy 556kcal, 2327kj Protein
3 Discard lemongrass, makrut lime 1 tablespoon finely grated lemon zest 40g Total Fat 18.5g Saturated Fat 4g
leaves, star anise and cinnamon; season cup sultanas, chopped Carbohydrate 52.8g Fibre 10g Sodium 1751mg
to taste. cup finely grated parmesan cheese
4 Sprinkle beef with nuts and coriander, salt and black pepper
and serve with rice.

cup fresh basil, to serve
pasta or creamy polenta, to serve
TIP
PER SERVE Energy 668kcal, 2796kj Protein Uncooked meatballs and sauce can be
90g Total Fat 25g Saturated Fat 8g 1 Place passata, tomatoes, onion, frozen, separately, then cooked at a
Carbohydrate 16g Fibre 7g Sodium 3670mg anchovies, chilli, garlic, stock, the water later stage.

Winter warmers
MOROCCAN LAMB WITH HONEY

DF LS
400g baby carrots, trimmed 1 teaspoon ground cumin covered, on LOW for about
600g baby new potatoes teaspoon cayenne pepper 8 hours.
8 spring onions, trimmed 3 Coarsely shred or slice lamb;
250ml chicken stock 1 Combine carrots, potatoes, serve with vegetables and some
1.5kg lamb shoulder onions and chicken stock in a of the cooking liquid.
2 tablespoons honey slow cooker.
2 tablespoons vegetable oil 2 Score lamb at 2.5cm intervals. PER SERVE Energy 766kcal, 3207kj
3 cloves garlic, crushed Combine honey, oil, garlic, Protein 67g Total Fat 40.5g
2 teaspoons fennel seeds seeds and spices, and rub Saturated Fat 13.8g Carbohydrate
1 teaspoon ground cinnamon, mixture over lamb. Place lamb 29.9g Fibre 6.4g Sodium 478mg
1 teaspoon ground ginger on vegetables in cooker. Cook,
PULLED BEEF WITH BARBECUE SAUCE

DF LS
2 cloves garlic, crushed 1 Place garlic, chilli, sugar, until thickened. Stir in beef.
1 red chilli, finely chopped sauces and vinegar in a slow 4 Split rolls in half lengthways,
2 tablespoons brown sugar cooker. Stir well to combine; fill with beef and sauce. Add
1 cups tomato sauce add beef and turn to coat in lettuce and cheese, if desired.
1 tablespoons mixture. Cook, covered, on
Worcestershire sauce LOW, for about 8 hours. PER SERVE Energy 394kcal, 1649kj
2 tablespoons cider vinegar 2 Remove beef from cooker; Protein 33g Total Fat 5.7g Saturated
750g piece beef rump shred coarsely using two forks. Fat 1.6g Carbohydrate 50g Fibre 3.9g
6 long crusty bread rolls 3 Transfer sauce mixture to Sodium 706mg
lettuce and grated cheese, a large saucepan, bring to the
to serve (optional) boil over medium heat. Boil,
uncovered, for 10 minutes or
BEEF AND VEGETABLE SOUP

DF LS
1kg gravy beef, trimmed, cut salt and black pepper 4 Serve soup sprinkled with the
into 2.5cm pieces cup coarsely chopped chopped parsley.
1 garlic clove, crushed flat-leaf parsley
1 onion,cut into 1cm pieces PER SERVE Energy 430kcal, 1800kj
2 stalks celery, trimmed, cut 1 Combine beef, garlic, onion, Protein 58.9g Total Fat 12.7g
into 1cm pieces celery, carrots, potatoes, Saturated Fat 4.6g Carbohydrate
2 carrots, cut into 1cm pieces tomatoes, the water, stock and 15.3g Fibre 7.3g Sodium 689mg
2 potatoes, cut into 1cm bay leaves in a slow cooker.
PROPS STYLISTS OWN

pieces Cook, covered, on LOW for

1 litre water
about 9 hours.
2 Add peas to the slow cooker
TIP
500ml beef stock and cook, covered, for a further You can freeze this soup at
2 dried bay leaves 30 minutes. the end of step 3. Serve with
120g frozen peas 3 Discard bay leaves. Season. crusty bread.

AUTHENTIC
FLAVOURS
OF THE
WORLD
hansellsallnatural.com
Make and take
Mixed Berry Clafoutis

RECIPE ON PAGE 58

Proofof the
pudding
THERES NOTHING MORE COMFORTING ON A COLD
WINTERS NIGHT THAN A WARM PUDDING , HOT FROM THE
OVEN. OUR SELEC TION IS ALSO IDEAL TO TAKE WHEN
JOINING LOVED ONES FOR DINNER SIMPLY HEAT AND EAT
RECIPES AND STYLING BAUER TEST KITCHEN

I
f there is any time to indulge in a hearty, warming,
flavoursome and sweet pudding, it is in the middle
of winter. Its a dish that goes hand-in-hand with
roaring fires, robust red wines, and cosy gatherings of
close friends and family.
For many of us, a gooey, sugary dessert is a thing
of nostalgia, evoking childhood memories of warm
crumbles, runny custards and collapsed pavlovas served
with love by grandma.
In the modern world, puddings are increasingly
treats, reserved for those occassions when time,
budget and waistline can accommodate a dish
that is all about the indulgence. And our selection
certainly delivers on the indulgence factor. So stock
up on the cream, sugar and eggs and fill the house
with the sweet aroma of a homebaked pud... youre
not just making dessert, youre creating memories.

Warm Chocolate
Banoffee Pavlovas
RECIPE ON PAGE 58
Make and take
Slow Cooker Sago

Pudding
RECIPE ON PAGE 61

MIXED BERRY CLAFOUTIS
v
cup milk 1 Preheat oven to 200C. 4 Sprinkle berries into dish;
cup cream Grease a 1.5-litre ovenproof dish. pour mixture over berries.
1 cinnamon stick 2 Combine milk, cream, Bake for about 35 minutes or
1 teaspoon vanilla extract cinnamon and vanilla in a until browned lightly and set.
4 eggs medium saucepan; bring to Serve warm, dusted with icing
cup caster sugar the boil. Remove from heat; sugar, with whipped cream or
cup plain flour discard cinnamon. icecream, if you like.
2 cups frozen mixed berries 3 Whisk eggs and sugar in a
icing sugar, sifted, and medium bowl until light and PER SERVE Energy 494kcal, 2071kj
icecream or cream, to serve frothy; whisk in flour, then Protein 10g Total Fat 29.2g
(optional) gradually whisk in heated Saturated Fat 15.6g Carbohydrate 49g
cream mixture. Fibre 2.4g Sodium 105mg
WARM CHOCOLATE BANOFFEE PAVLOVAS

GF v
2 egg whites 1 Preheat oven to 180C. 25 minutes or until firm.
1 cups icing sugar Line a large oven tray with 4 Meanwhile, heat caramel
cup boiling water baking paper. sauce according to directions
1 tablespoon cocoa powder, 2 Beat egg whites, icing sugar on jar.
sifted and the water with an electric 5 Serve pavlovas straight from
1 cup store-bought salted mixer for about 10 minutes or the oven, topped with warm
caramel sauce until firm peaks form. sauce, banana, cream and
2 medium bananas, thinly 3 Fold sifted cocoa into chocolate-coated honeycomb.
sliced meringue. Drop four equal
300ml thickened cream amounts of mixture onto tray; PER SERVE Energy 713kcal, 2985kj
50g chocolate-coated use the back of a spoon to Protein 5g Total Fat 30.5g Saturated
honeycomb bar, coarsely create a well in the centre Fat 20g Carbohydrate 108g Fibre
chopped of the mounds. Bake for 1.9g Sodium 758mg
APPLE, CHERRY & AMARETTI CRUMBLES

v
TIP 5 green-skinned apples,
peeled, cored, thickly sliced
1 Preheat oven to 180C. Grease
four 1-cup ovenproof dishes.
a medium bowl; rub in butter.
Sprinkle mixture evenly over
If amaretti biscuits cup caster sugar Place on an oven tray. apple mixture.
arent available, 2 tablespoons water 2 Combine apples, sugar, 4 Bake for 20 minutes or until
combine almonds teaspoon mixed spice the water and mixed spice in browned. Serve with icecream,
with 80g demerara 1 cups canned or bottled a medium saucepan; cook, if you like.
sugar and 1 cup
cherries, drained covered, over medium heat, for
flour, and rub into
125g amaretti biscuits, crushed 5 minutes or until apples are PER SERVE Energy 553kcal, 2318kj
the butter. Bake for
35 minutes or until
cup ground almonds just tender. Remove from heat; Protein 13.2g Total Fat 25.9g
top is golden. cup slivered almonds stir in cherries. Divide mixture Saturated Fat 7g Carbohydrate 65g
cup plain flour among dishes. Fibre 6.6g Sodium 112mg
80g cold butter, finely 3 Meanwhile, combine crushed
chopped biscuits, ground almonds,
icecream, to serve (optional) slivered almonds and flour in

Make and take
cooks
NOTES
For an eclectic look, you can
bake puddings in individual
teacups, enamel mugs or
ramekins; reduce the
baking time accordingly,
checking regularly
until cooked.

cooks
NOTES
To shape your pastry, roll it
out between 2 sheets of baking
paper. When its the perfect
size, peel off top sheet and
use the bottom sheet to
flip pastry into your
tin.
Make and take
SLOW COOKER SAGO PUDDING

PREP + COOK TIME 4 hours + chilling + cooling SERVES 4
v
1 cup milk moulds; line the bases with serving plates. Serve with
cup sago baking paper. cream and ground cinnamon, if
1 teaspoons baking soda 3 Add remaining ingredients to you like.
40g butter, melted sago mixture; stir to combine.
1 teaspoon finely grated Spoon mixture into moulds. PER SERVE Energy 498kcal, 2085kj
orange zest Cut out rounds of baking paper Protein 9.2g Total Fat 11g Saturated
1 egg 2cm larger than the top of the Fat 4.6g Carbohydrate 90.7g Fibre
cup caster sugar moulds. Make a vertical pleat 3g Sodium 807mg
cup sultanas down the centre of the paper;
1 cup stale breadcrumbs place paper over moulds and
TIPS

cream and ground cinnamon, secure with kitchen string.
to serve (optional) 4 Place moulds in a slow
cooker. Pour in enough boiling While often referred to
1 Bring milk to the boil in a water to come halfway up as seed tapioca, sago is
different to regular tapioca
medium saucepan; remove the side of the moulds. Cook,
and the two cant be
from heat. Stir in sago and covered, on HIGH, for about
substituted for each other.
baking soda; the mixture will 3 hours 30 minutes, or until Dariole moulds are made of
foam. Transfer to a large bowl; mixture is firm to touch. stainless steel or aluminium;
cool to room temperature. 5 Remove puddings from you could use souffl moulds
Cover, refrigerate overnight. cooker; stand for 5 minutes instead, as long as you can fit
2 Grease four -cup dariole before turning puddings onto 4 in the slow cooker.
CARAMEL MERINGUE PIE

PREP + COOK TIME 1 hour 15 mins + chilling SERVES 12
v
1 cup pecans pastry with baking paper; fill mixture. Bake for 2 minutes
2 x 395g canned sweetened with dried beans or rice. Bake or until meringue is lightly
TIPS
condensed milk
cup firmly packed brown
for 15 minutes. Remove paper
and beans; bake for a further
browned and crisp.
Quick pastry
sugar 15 minutes. Cool. Process flour, icing sugar and
The pie can be made 100g butter, chopped 4 Place pecans on an oven butter until crumbly; with
up to the end of 3 egg whites tray; roast for 3 minutes or until motor operating, add egg yolk
step 6, several hours
cup caster sugar browned lightly. Remove and and enough of the water for
ahead. Make the
meringue and bake cool. Chop coarsely. ingredients to come together.
just before serving. QUICK PASTRY 5 Place condensed milk, Knead dough gently on
This recipe is not 1 cups plain flour brown sugar and butter in floured surface until smooth.
suitable to freeze. 1 tablespoon icing sugar a medium saucepan; cook, Wrap pastry in plastic wrap;
150g cold butter, chopped stirring constantly, over refrigerate for 30 minutes.
1 egg yolk medium heat, for 15 minutes or
2 tablespoons iced water, until thickened. PER SERVE Energy 556kcal, 2330kj
approx 6 Pour hot caramel into pastry Protein 9.4g Total Fat 29.3g
case; sprinkle with nuts. Cover; Saturated Fat 13.7g Carbohydrate
1 Make Quick pastry (see right). refrigerate for 2 hours or until 66.5g Fibre 1.5g Sodium 124mg
2 Grease a 24cm round loose- caramel is firm.
bottom flan tin. Roll pastry 7 Preheat oven to 240C.
until large enough to line tin. 8 Beat egg whites in a small
Ease pastry into tin, press into bowl with an electric mixer
base and sides; trim edges. until soft peaks form. Gradually
Cover; refrigerate 30 minutes. add caster sugar, beating until
3 Preheat oven to 200C. Place dissolved between additions.
flan tin on an oven tray. Line Spoon meringue onto caramel

Make and take
SLOW COOKER CARAMEL MUD CAKE

v
180g white chocolate, finely chopped 1 Grease a 2-litre pudding steamer; line 5 Remove cake from cooker.
60g unsalted butter, finely chopped base with baking paper. Immediately turn onto a wire rack
5 eggs, separated 2 Stir chocolate and butter in a medium covered in baking paper; cool completely.
2 teaspoons vanilla extract saucepan over low heat until smooth. 6 Make Caramel icing (see below). Pour
cup ground almonds Remove from heat; cool for 10 minutes. icing over cake and serve with icecream,
cup self-raising flour, sifted Stir egg yolks and vanilla into mixture, if desired.
cup firmly packed brown sugar then ground almonds and flour. Caramel icing
icecream, to serve (optional) 3 Beat egg whites in a small bowl with Melt butter in a saucepan over medium
an electric mixer until soft peaks form. heat. Add brown sugar and milk; cook,
CARAMEL ICING Add sugar; beat until sugar dissolves. stirring, over medium heat until sugar
60g unsalted butter, chopped Fold egg white mixture into chocolate dissolves. Bring to the boil. Reduce heat;
cup firmly packed brown sugar mixture, in two batches. Spoon mixture simmer for 1 minute. Remove from heat.
cup milk into pudding steamer. Whisk in icing sugar until smooth.
cup icing sugar, sifted 4 Place steamer, without lid, in a slow
cooker with enough boiling water to PER SERVE Energy 263kcal, 1101kj Protein
come halfway up steamer. Cook, covered, 5.2g Total Fat 13.7g Saturated Fat 6.5g
on HIGH, for 2 hours or until firm. Carbohydrate 31g Fibre 0.4g Sodium 66mg
PROPS STYLISTS OWN
cooks
NOTES
This is delicious served warm
for dessert with icecream or
custard, or you could have
it cold in slices for
an indulgent
afternoon tea.

FRIENDS
TO LUNCH
FAMILY
TO DINNER
FOOD
TO LOVE
PARTNERED WITH
25,000+ trusted recipes

FROM NZS FAVOURITE MAGAZINES
BUTTERMILK
&dark chocolate
CURRENTLY CREATING A BUZZ IN THE FOOD WORLD ARE
TWO INDULGENT INGREDIENTS ONE WHICH WILL
ADD DEPTH TO YOUR COOKING , AND THE OTHER
A TENDER LIGHTNESS

PHOTOGRAPHS MELANIE JENKINS
D
ark chocolate is on a roll. Long viewed as the
ultimate treat food, in recent years it has been
widely lauded for its health benefits, credited
with everything from reducing cholesterol and improving
circulation, to helping us lose weight. Perhaps because of
this, it is now increasingly used in a range of recipes going
beyond the dessert to become a versatile ingredient in
a multitude of savoury dishes. Or course, you have to
ensure it is loaded with cocoa as opposed to sugar but
any chocolate with 70 per cent cocoa or more is rapidly
becoming a pantry essential.
Highlight the complex, almost bitter, flavours of the
cocoa by letting it be the star of your recipes. Used in
baking, it is intensely chocolatey without becoming
sickly. And while dark chocolate can benefit from a little
sweetness, it can also be used to add depth and intensity
to stews and casseroles.
Butter up
Originally, buttermilk was simply the liquid left over
after butter was churned and separated, however in the
21st century it has come into its own. Today, commercially
made, cultured buttermilk is created by adding a bacteria
culture to milk, then leaving it to ferment. The lactic acid
gives buttermilk a slight tang, which works fantastically
in both salad dressings and baked goods. It also has
tenderising properties, which makes it useful for marinades.
While buttermilk is widely available in supermarkets, you
can also make your own substitute. Simply acidulate 1 cup
of milk with a tablespoon or two of lemon juice or white
wine vinegar and wait a few minutes for curds to form.

Spotlight on
Any chocolate with

70 per cent cocoa or more
is rapidly becoming
a pantry essential

cooks CRUNCHY SOUTHERN
FRIED CHICKEN WITH
NOTES
Transfer chicken to a rack in
CHILLI BUTTER CORN
PREP + COOK TIME 55 mins + marinating
the oven once drained or it will
become soggy. For an extra SERVES 6
crunchy coating, double the
flour mixture and dip the LS
chicken twice prior 2 teaspoons smoked paprika
to frying. 2 teaspoons dried oregano
2 teaspoons dried thyme
teaspoon ground chilli
1 teaspoon garlic granules
teaspoon freshly ground black pepper
2 teaspoons salt
1 cups buttermilk
1kg skinless, boneless chicken thighs
1 cups plain flour
cup cornflour
1 teaspoon baking powder
1 egg
1 litre vegetable oil, for frying
6 frozen corn cobbettes
CHILLI BUTTER
teaspoon dried chilli flakes
1 tablespoon chopped coriander
1 clove garlic, crushed
teaspoon smoked paprika
cup butter, soft
1 Begin a day ahead. Combine the spices,

herbs, garlic granules, pepper and salt, and
mix. Reserve 2 tablespoons of the mixture
and stir the rest into cup of the buttermilk.
Coat the chicken pieces in the buttermilk and
refrigerate for 6 hours or overnight.
2 Combine the flours, baking powder and
reserved spice mix in a shallow bowl. In
another shallow bowl, whisk together the
remaining 1 cup of buttermilk and the egg.
3 Fill a large frying pan with oil to 2cm depth;
heat until the oil bubbles immediately when
the handle of a wooden spoon is dipped in it.
4 Dredge the chicken in the buttermilk
mixture, then the flour mixture.
5 Fry chicken for 4-5 minutes per side, until
golden brown all over. Internal temperature
should reach 74C. Dredge remaining pieces
while the first batch is cooking. Drain cooked
pieces on paper towels, then place on a wire
rack over a tray in the oven to keep warm.
6 Meanwhile, boil or grill corn cobbettes and
make the Chilli butter (see below).
7 Spread the Chilli butter on the corn
cobettes and serve with the crunchy chicken.
TIPS Chilli butter
Mix the seasonings into the butter.
If chicken is not cooked after frying, place
on a wire rack and finish in a 180C oven PER SERVE Energy 730kcal, 3059kj Protein 39.5g Total
for 8-10 minutes. You can use 1.5kg small Fat 45.6g Saturated Fat 9.7g Carbohydrate 39g Fibre
chicken pieces with bone in; they will take 4g Sodium 1034mg
around 20 minutes in the oven.
Spotlight on
ROSEMARY CHEDDAR BUTTERMILK SODA BREAD

v LS
2 cups plain flour flour, baking soda, salt, rosemary sounds hollow when tapped on the
teaspoon baking soda and cheese. Stir in the buttermilk bottom. Cool for 20 minutes before
teaspoon salt and mix to a dough. slicing and serving. This is great
1 tablespoon chopped rosemary 3 On a floured surface, form the buttered with a bowl of soup, or
1 cup grated cheddar cheese dough into a long loaf, tapering at with cheese and chutney.
1 cups buttermilk the ends. Transfer to baking tray and
slash the loaf at intervals across the PER SERVE Energy 270kcal, 1133kj Protein
1 Preheat oven to 220C. Lightly top with a serrated knife. 12.2g Total Fat 7.9g Saturated Fat 4.9g
flour a non-stick baking tray. 4 Bake for 25 minutes or until the Carbohydrate 35.9g Fibre 1.8g Sodium
2 In a large bowl, combine the top is golden brown and the loaf 505mg
TIP
Leftover
soda bread
toasts well.
cooks
NOTES
Once made, the dough
should be baked promptly or
it will not rise fully once in
the oven. Soda breads are
best eaten the day they
are made as they go
stale quickly.

cooks
NOTES
Pile chilli into jacket
potatoes, or serve over rice
instead of corn chips. The
chilli beef mixture freezes
well and will keep in the
CHOCOLATE CHILLI BEEF NACHOS fridge for 3 days.
PREP + COOK TIME 35 mins SERVES 4-6
DF GF LS
non-stick cooking spray mince in the pan then add the onion,
500g beef mince celery and capsicum; cook until tender.

1 onion, chopped
1 stalk celery, chopped
2 Stir in the chilli, paprika, coriander
and oregano. Cook for 1-2 minutes, then Crunch time
1 capsicum, chopped add the tomatoes and beef stock and Garden of Eatin only use
teaspoon dried chilli flakes simmer until thickened. organic corn harvested by
1 tablespoon smoked paprika 3 Stir in kidney beans, grate in sustainable farming partners
2 teaspoons ground coriander chocolate, add sugar and season. in their Sesame Blues organic
1 teaspoon oregano Simmer for 1-2 minutes; stir in lime juice. corn tortilla chips ($7.99).
400g canned chopped tomatoes 4 Serve with corn chips, grated cheese, The corn is carefully shaped
1 cup gluten-free beef stock sour cream, avocado, coriander and lime into their
400g canned kidney beans, rinsed, wedges, if desired. one-of-a-kind
drained chip, made
30g 70 per cent cocoa chocolate PER SERVE (6) Energy 270kcal, 1132kj Protein in a slow
1 tablespoon sugar 25.6g Total Fat 8g Saturated Fat 3.6g process that
salt and pepper Carbohydrate 19g Fibre 7.4g Sodium 466mg gives these
juice of 1 lime delicious
Garden of Eatin Sesame Blues corn chips their
chips, grated cheese, sour cream,
avocado, chopped coriander and lime
TIP great taste,
and a more
wedges, to serve (optional) For tasty individual serves, grate satisfying
cheese onto Sesame Blues corn chips, crunch.
1 Spray a medium saucepan with place under the grill until melted,
cooking spray and heat. Brown the then spoon the chilli on top.

CHOCOLATE LOVERS LAYER CAKE
PREP + COOK TIME 1 hour 20 mins + cooling SERVES 16
v
100g 70 per cent cocoa chocolate and springy. Cool in the tins. make a smooth, spreadable frosting. If
2 cups plain flour 5 While the cakes are cooling make the the mixture becomes grainy, add more
2 heaped teaspoons baking powder Chocolate fudge frosting (see below). cream, mixing until smooth.
6 tablespoons cocoa 6 Slice each cake in half horizontally.
2 tablespoons instant coffee powder Spread Chocolate fudge frosting on PER SERVE Energy 658kcal, 2757kj Protein
or granules one layer, add another layer of cake, 6.5g Total Fat 33.4g Saturated Fat 16.5g
175g butter, soft, cubed continuing until you have all 4 cakes Carbohydrate 86g Fibre 1.6g Sodium 202mg
1 cups caster sugar layered with frosting.
6 eggs 7 Spoon a pile of frosting onto the
cup milk, approx middle of the top cake and work it
2-3 cups dark chocolate bits, for over the top and down the sides with a
decorating spatula or palette knife. When the cake cooks
is completely coated, scoop palmfuls of
CHOCOLATE FUDGE FROSTING
200g 70 per cent cocoa chocolate
choc bits and press onto the cake until
completely encrusted.
NOTES
Turn the final cake layer
225g butter, soft Chocolate fudge frosting upside-down before placing on
550g icing sugar, sifted 1 Melt the chocolate in a bowl over a top so cake has a flat top. You
2 tablespoons golden syrup pan of simmering water and allow to could omit the chocolate
bits and decorate with
cup cream, approx cool. Beat butter, add the icing sugar a chocolate curls or
bit at a time, then beat until light. sprinkles.
1 Preheat oven to 180C. Grease and 2 Add melted chocolate and syrup
line the base and sides of two 20cm and mix, then add enough cream to
loose-bottom or sandwich cake tins.
2 Melt the chocolate in a bowl over a
pan of simmering water and set aside.
3 Place flour, baking powder, cocoa,
coffee, butter, sugar and eggs in a mixer
or processor and beat together, adding
just enough milk for a smooth, creamy
consistency. Mix in the melted chocolate.
4 Divide mixture between the tins and
bake for 30-40 minutes, or until risen
BUTTERMILK DOUGHNUTS WITH VANILLA GLAZE
PREP + COOK TIME 1 hour 15 mins MAKES 16
v
50g butter 1 Rub butter into flour. Stir in the yeast, colour, turning once. If the oil is too
3 cups flour sugar, baking powder and salt, and mix. hot, reduce the temperature. Cook the
1 sachet instant yeast Add buttermilk and enough warm water remaining doughnuts 3-4 at a time.
3 tablespoons sugar to make a soft dough. Knead lightly in Drain well on paper towels.
1 tablespoon baking powder the mixer or on the bench. 5 Make the Vanilla glaze (see below).
1 teaspoon salt 2 Roll dough to 12mm thick. Cut into While doughnuts are still warm, dip in
cup buttermilk 16 doughnuts using a doughnut cutter. glaze, allowing excess to drip off.
cup warm water, approx Place doughnuts on a lightly floured Vanilla glaze
1 litre vegetable oil, for frying surface, cover, and leave to rise for Combine icing sugar with enough milk
45 minutes or until doubled in size. to make a dipping consistency, and add
VANILLA GLAZE 3 Heat 3-4cm of oil in a wide pan until vanilla; stir until smooth.
1 cups icing sugar the oil bubbles immediately when the
cup milk, approx handle of a wooden spoon is dipped in it. PER SERVE Energy 297kcal, 1247kj Protein
teaspoon vanilla essence 4 Gently cook 1 doughnut for about 3.3g Total Fat 16.3g Saturated Fat 2.6g
2 minutes or until lightly golden in Carbohydrate 34.7g Fibre 1g Sodium 218mg
cooks
NOTES
Try different flavours in the
glaze and experiment with
toppings like sprinkles or
chocolate hail. You could
use cinnamon sugar or
icing sugar instead
of the glaze.
Spotlight on
cooks
NOTES
The 5cm pastry overhang
will help prevent shrinkage
when baking blind. The
mixture can be used
to make single-serve
tarts in individual
DARK CHOCOLATE TART tart tins.
PREP + COOK TIME 1 hour 30 mins +

chilling SERVES 8
v
2 sheets store-bought sweet
shortcrust pastry
225ml cream
75ml milk
60g sugar
200g 70 per cent dark chocolate,
broken into pieces
1 egg
1 teaspoon of cocoa, for dusting (optional)
icecream or softly whipped cream, to
serve (optional)
1 Preheat oven to 180C. Grease a 22cm

loose-bottom tart tin with butter and dust
with flour.
2 Use the pastry sheets to line the tart case
with 5cm overhang, rolling out and joining as
needed. Place the tart case on a baking tray,
line with baking paper and fill with baking
beans. Refrigerate for 20 minutes.
3 Bake for 10 minutes, or until the edges of
the tart have started to colour. Remove from
TIP
the oven, trim the excess pastry from around You could use
PROPS BRISOCES, FARMERS, STEVENS, FREEDOM FURNITURE AND STYLISTS OWN
the edges and lift out the baking paper with a homemade
the beans. Return the tart case to the oven chocolate
to cook for a further 10-15 minutes, or until pastry instead
lightly golden. Remove from the oven and of shortcrust,
set aside. Reduce oven temperature to 110C. if desired.
4 Bring the cream, milk and sugar to the
boil, remove from the heat, add chocolate
and stir until the mixture becomes dark and
glossy, about 5 minutes.
5 Whisk the egg lightly and stir into the
chocolate mixture. Pass the mixture through
your finest sieve to ensure it is completely
smooth, then pour into the prepared tart
case and bake for about 40 minutes, or until
the tart has set around the outside but still
has a slight wobble in the centre. Remove
the tart from the oven and allow to cool for
about 2 hours before cutting and serving.
6 Dust with cocoa and serve with vanilla
icecream or softly whipped cream, if desired.
PER SERVE Energy 496kcal, 2076kj Protein 5.8g

Total Fat 36g Saturated Fat 20.4g Carbohydrate
38.5g Fibre 0.7g Sodium 208mg

Indulge
Sweet
As
AS ICONIC A S THE KIWI BACH,
NOSTALGIC TREATS NEVER GO
OUT OF ST YLE

I
f you grew up in New Zealand,
then the chances are you
remember fishing Jaffas out of
a box at the movies, or scoffing
lolly cake and chocolate crackles at
birthday parties. You probably licked
hokey pokey icecream and ate hot
fish and chips at the beach.
While the packaging may have
changed over the years, our iconic
treats havent lost any of their appeal.
Nostalgic Kiwi favourites are now
finding their way into caf cabinets,
and increasingly were seeing gourmet
icecream and chocolate companies
embracing these favourite flavours.
So why not indulge in a little whimsy
and treat the family to some of these
Kiwi faves reinvented?

cooks
NOTES
To cover the chocolate
pieces, flatten a disc of
dough, place it over the
top then cup your hand
over it to help prevent
it breaking.
CARAMEL-LOADED ANZAC BISCUITS

PREP + COOK TIME 30 mins MAKES 16-18
v
cup plain flour 3 Melt the butter and golden syrup in a brown. Cool slightly on the tray before
1 cups rolled oats saucepan. Combine the baking soda and removing. Serve cold with a glass of milk
1 cups desiccated coconut boiling water and add to the saucepan. or warm with a scoop of icecream, or as
cup sugar When the mixture foams, pour it onto an icecream sandwich.
100g butter the dry ingredients and mix well.
2 tablespoons golden syrup 4 Using half the dough, form the PER SERVE (18) Energy 240kcal, 1008kj
1 teaspoon baking soda mixture into balls then flatten each Protein 2.8g Total Fat 12.9g Saturated Fat 8.1g
cup boiling water into a cookie shape on a lightly floured Carbohydrate 9.6g Fibre 1.9g Sodium 123mg
2 x 150g bars caramel-filled bench. Place a segment of chocolate
chocolate, broken into segments in the middle then cover each with
icecream, to serve (optional) another flattened piece of dough. Place
1 Preheat oven to 180C. Grease a

a 6cm cookie cutter over each cookie
to trim off the excess. Reroll and use
TIP
cookie tray. trimmings as you go. Transfer cookies to Work the dough with
2 In a medium bowl, combine the flour, the tray with a wide spatula. your hands if it is a bit
oats, coconut and sugar. 5 Bake for 15-20 minutes until golden crumbly to start with.

CHOCOLATE LOLLY CAKE SLICE WITH GOOEY MARSHMALLOW FROSTING
PREP + COOK TIME 45 mins + chilling MAKES 24
v
250g malt biscuits milk, melted butter and cup of the speed and beat on high for 5-7 minutes
2 tablespoons cocoa coconut. Add Eskimo lollies and mix. until stiff and glossy.
can sweetened condensed milk 3 Press the mixture into the lined tin 2 Beat in the vanilla and marshmallows
100g butter, melted and smooth the surface. Place in the and mix until marshmallows are melted
1 cup desiccated coconut fridge to chill. and frosting is smooth.
190g Eskimo lollies, chopped 4 Make Gooey marshmallow frosting
red food colouring (optional) (see below). PER SERVE (24) Energy 198kcal, 832kj Protein
5 Working quickly, spread frosting over 2.3g Total Fat 7.7g Saturated Fat 4.7g
GOOEY MARSHMALLOW FROSTING the chilled slice. Dot with a few drops Carbohydrate 30.7g Fibre 0.9g Sodium 64mg
2 egg whites of red food colouring, and use the
1 cup caster sugar tip of a knife to swirl colour into the
2 teaspoons liquid glucose marshmallow. Sprinkle with remaining
cup cold water coconut. Chill before slicing.
1 teaspoon pure vanilla extract Gooey marshmallow frosting cooks
2 cups marshmallows, cut into small
chunks
1 Place a bowl over a pan of boiling
water, ensuring the water cant touch
the bottom of the bowl. Place egg
NOTES
Use kitchen scissors to easily
1 Line a 23cm square cake pan with whites, sugar, liquid glucose and water snip the marshmallows.
Once the biscuit mixture
non-stick baking paper. in the bowl. Beat with a handheld is in the pan, arrange
2 Crush the biscuits to fine crumbs electric mixer on low for about 1 minute the Eskimo chunks so
and mix in the cocoa, condensed until sugar dissolves, then increase the they are evenly
distributed.

CHOCOLATE FISH &
SHREWSBURY CHIPS
WITH STRAWBERRY
cooks SAUCE
NOTES
Place 2 unbaked chips on a

v
baking tray and cook to check 125g butter
how much they spread; you cup sugar
may need to adjust their
thickness so the cookies
1 egg yolk
resemble chips 1 teaspoon vanilla essence
when baked. 1 cups plain flour
1 pack of mini chocolate fish
sugar crystals, for sprinkling
STRAWBERRY SAUCE
250g frozen strawberries
2 tablespoons sugar
teaspoon vanilla essence
1 Preheat oven to 180C and grease

2 cookie sheets.
2 Cream the butter and sugar until pale
and light. Add the egg yolk and vanilla
and mix, then add the flour. Knead the
dough until it is smooth and malleable.
3 Working with of the dough, roll it out
on a floured bench until 3mm thick. Cut
into a rectangle and then slice into thin
slices approx 3mm wide and 90mm long.
They should resemble shoestring fries at
this point. Slice remaining dough into
chips and use a fish slice to lift slabs of
multiple strips onto cookie sheets. Gently
separate them with the blade of a knife to
allow for spreading.
TIP 4 Bake for 7-10 minutes or until pale
golden. Cool for a few minutes on the tray
The Strawberry before transferring to a cooling rack.
sauce will keep 5 Make the Strawberry sauce (see below).
for 3-4 days in 6 To assemble, crumble a sheet of
the fridge. greaseproof paper and place over a sheet
of newspaper. Pour the Strawberry sauce
into a small bowl or pottle and arrange
the chips, chocolate fish and sauce on
the paper. Sprinkle with a little granulated
sugar before serving.
Stawberry sauce
Place frozen strawberries and sugar in
a small saucepan and heat gently until
juices run. Simmer until very soft and
thickened, around 3-5 minutes. Add the
vanilla essence and pure to a smooth
consistency. Store in the fridge.
PER SERVE (8) Energy 340kcal, 1424kj Protein 4g

Total Fat 13.5g Saturated Fat 5.9g Carbohydrate
51g Fibre 1.8g Sodium 77mg

Indulge
CHOCOLATE CANDY BAR CHEESECAKE BITES

v
250g chocolate wheaten biscuits 1 Preheat oven to 180C. Grease two 4 Bake for 10-15 minutes or until risen,
2 tablespoons butter, melted 12-hole mini muffin pans. set and starting to crack on top.
2 x 60g caramel and nougat 2 Crush the biscuits to fine crumbs. 5 Cool then chill. Run a knife around
chocolate candy bars, chilled Mix in melted butter and place small the sides to release from the pans. Top
250g cream cheese, at room spoonfuls in the pans, compacting the with whipped cream, if using. Coarsely
temperature mixture with the base of a shot glass or chop the remaining candy bar and
cup sugar wine bottle cap so they are level. sprinkle over the bites, then drizzle with
teaspoon vanilla essence 3 Finely chop 1 candy bar. Beat the chocolate or caramel syrup.
2 eggs cream cheese until soft, add the sugar,
300ml whipped cream (optional) vanilla, chopped chocolate bar, and PER SERVE (24) Energy 173kcal, 724kj Protein
cup chocolate or caramel lastly the eggs. Mix well then pour the 2.6g Total Fat 11.5g Saturated Fat 6.8g
sundae syrup mixture into the pans using a small jug. Carbohydrate 15.3g Fibre 0.5g Sodium 100mg
TIP
Chilling the
candy bars
makes them
easier to chop.
cooks
NOTES
The cheesecake bites are
delicious with or without
whipped cream. You could
make larger dessert-sized
cakes in a regular
muffin pan.

JAFFA CHOCOLATE CRACKLE SLICE
PREP + COOK TIME 35 mins + chilling MAKES 16-20
GF v
100g Kremelta, chopped with baking paper and compact the
180g dark chocolate, finely chopped mixture firmly, levelling the top and
teaspoon orange essence compressing the mixture. Chill in the
5 cups puffed rice cereal fridge until firm.
1 cup icing sugar 4 Meanwhile, make the Chocolate
cup Jaffas, crushed topping (see below).
5 Pour Chocolate topping over the
TIPS CHOCOLATE TOPPING
225g dark chocolate
slice and tap on bench to release air
bubbles. Chill until almost set, then
Roll a can from 30g Kremelta scatter the crushed Jaffas over the slice.
your pantry over Chill fully. When set, cut into squares
the mixture to level 1 Line a 21cm square cake pan with with a serrated knife.
and compress it. To baking paper. Place Kremelta and Chocolate topping
crush Jaffas, place in chocolate in a small saucepan over Place chocolate and Kremelta in a bowl
a resealable plastic
medium heat. Stir for 5 minutes or until over a pan of gently simmering water.
bag and hit with
melted, then mix in the orange essence. Melt, stirring until liquid.
a rolling pin.
2 Combine puffed rice and icing sugar
in a bowl. Add chocolate mixture and PER SERVE (20) Energy 242kcal, 1013kj
stir well to combine. Protein 2g Total Fat 15.6g Saturated Fat 11.5g
3 Spread mixture into the pan. Cover Carbohydrate 23.9g Fibre 0.4g Sodium 58mg
cooks
NOTES
Kremelta is a vegetable
fat that sets to a snapping
consistency; if butter was
used here it wouldnt set
properly. Kremelta is shelf
stable and will keep for
months.

Indulge
CHOC HONEYCOMB
ICECREAM STUFFED
BRANDY SNAPS
cooks
PREP + COOK TIME 25 mins +
chilling SERVES 8 NOTES
If you dont have a piping
v bag, make the icecream and
500g vanilla icecream refreeze in a container. Serve
2 x 50g chocolate-coated in scoops in brandy snap
baskets, and top with
honeycomb bars, crushed, plus the Chocolate
extra for sprinkling sauce.
16 brandy snaps
CHOCOLATE SAUCE
100ml cream
100g dark chocolate
1 Place the icecream into a large

bowl and break it up with a spoon.
When softened, but not liquid, fold
through the crushed chocolate-
coated honeycomb bars and spoon
the mixture into a large piping bag
with no nozzle.
2 Pipe the icecream into the
brandy snaps and immediately
place in the freezer. Leave in the
freezer until frozen.
3 Make the Chocolate sauce (see
below). Serve the stuffed brandy
snaps with Chocolate sauce for
dunking or drizzling.
Chocolate sauce
Bring the cream to a simmer,
PROPS BRISCOES, FARMERS, STEVENS, FREEDOM FURNITURE AND STYLISTS OWN
remove from heat and stir in the

chocolate until smooth and silky.
PER SERVE (8) Energy 605kcal, 2536kj

Protein 8.2g Total Fat 32.6g Saturated
Fat 20g Carbohydrate 72.5g Fibre 0.7g
Sodium 128mg
TIPS
To crush chocolate bars, place
in a plastic bag and smash them
into chunky crumbs with a rolling
pin. Using a piping nozzle may
cause chunks of honeycomb or
chocolate to obstruct the flow, so
pipe without a nozzle.

SUBSCRIBE
Subscribe or extend your current subscription and
receive a pair of Scanpan Spectrum Kitchen Shears
worth $43.95, FREE!
Onecard membe
rs
save 36 per cent
off the retail
price!
PRICING REGULAR SUBSCRIPTIONS

$33.90 for 6 issues $52.40 for 6 issues
save $19.50 off retail price $104.80 for 12 issues
$67.80 for 12 issues
save $39 off retail price 2 EASY WAYS TO SUBSCRIBE:
www.magshop.co.nz/food-nz/M1707FMZ
2 EASY WAYS TO SUBSCRIBE: or 0800 MAGSHOP (0800 624 746)
www.magshop.co.nz/food-nz/M1707FM1 and quote M1707FMZ
or 0800 MAGSHOP (0800 624 746)
and quote M1707FM1
NEED MORE REASONS TO SUBSCRIBE?

Free delivery to your home Save up to 36 per cent off retail
Never miss an issue FREE pair of Spectrum Kitchen Shears
foodtolove.co.nz facebook.com/foodmagnz
& receive a
free gift!
The kitchen
utensil that
makes the cut
The SCANPAN Spectrum
range will bring a touch of
colour to your kitchen. The
kitchen shears are made with
high quality stainless steel
blades that pull apart for
easy cleaning, and ergonomic
handles built for comfort.
OTHER FEATURES ARE:

Built-in bone cutter
Blade safety sheath
Nut cracker and bottle
opener
Genuine Danish design
Free
Visit scanpan.com.au for more
great products.
pair of Spectrum
Kitchen Shears
worth $43.95
HURRY! OFFER ENDS AUGUST 31, 2017

Offer valid for all subscription orders quoting M1707FM1 or M1707FMZ before August 31, 2017 and for delivery within New Zealand. Gift will be sent to the bill payer.
This subscription offer cannot be used in conjunction with any other offer. Please allow 6 weeks for delivery of your first magazine.
For full subscription terms and conditions and overseas rates visit magshop.co.nz.
twitter.com/@foodmagnz instagram.com/foodmagnz
New ways with
canned
seafood
DONT BE A FISH OUT OF WATER; FOR AN
AFFORDABLE , TA ST Y DINNER THATS THE
ULTIMATE IN GOOD MOOD FOOD, START
WITH A CAN OF TUNA , SALMON OR CRAB
RECIPES AND STYLING JO WILCOX

C
onvenience in a can, tinned fish is a pantry staple
that makes whipping together a nutritious meal
economical and easy. High protein, low fat and
packed full of valuable omega-3 fatty acids, fish is a great
source of goodness and the canned version means
you can have it even when supplies of fresh seafood are
scarce, and without the hefty price tag.
There are also a variety of options, so for those not
keen on simple tuna in spring water, consider flavours
such as satay or chilli and lime. And dont limit yourself
to tuna crab meat, salmon and even shrimp is available
in a can.
So get experimenting our recipes over the following
pages will fill you with plenty of inspiration.

New thinking
High protein, low fat

and packed full of
omega-3 fatty acids,
fish is a great source
of goodness

cooks
NOTES
Try other flavoured tuna cans,
SWEET CHILLI
TUNA PIZZA
such as curry, tomato-based, PREP + COOK TIME 2 hours
smoked or savoury onion, MAKES 1 large pizza
and match with different
toppings like mozzarella, LS
spinach and cherry
tomatoes. 1 cups flour
1 teaspoon instant yeast
pinch of salt
teaspoon sugar
1 teaspoon smoked paprika
200ml warm water
2 x 95g canned tuna with sweet
chilli, drained
1 courgette, peeled into ribbons
50g feta cheese
cup cashew nuts, roughly
chopped or halved
sweet chilli sauce, sliced red
onion and coriander, to serve
1 Combine the flour, yeast, salt

sugar and paprika in a mixing bowl.
Add the warm water and mix with
your hands until the mixture forms
a soft dough. Transfer to a lightly
floured surface and knead for 4-5
minutes until smooth and pliable.
Place the dough in a clean bowl
and cover; leave in a warm place
for 40-50 minutes or until doubled
in size and puffy.
2 Preheat oven to 190C. Remove
dough from the bowl and transfer
to a lightly floured surface. Knead
for 1 minute then shape into a
rustic circle, large enough for your
pizza stone or oven tray.
3 Spoon over 1 can of tuna, pile on
courgette and crumble over the
feta. Top with the remaining tuna
can and sprinkle over the cashew
nuts. Bake for 20-25 minutes until
puffed and golden.
4 Drizzle with sweet chilli sauce
and scatter with red onion and
coriander, to serve.

Protein 12.2g Total Fat 6.8g Saturated
Fat 2g Carbohydrate 27.8g Fibre 2.3g
Sodium 303mg

New thinking
TUNA & CHILLI BEAN ENCHILADAS

LS
2 tablespoons olive oil sweet chiili sauce, avocado and lined tray or baking dish.
1 onion, diced winter salad greens, to serve 4 Beat the egg and sour cream until
1 clove garlic, finely chopped smooth, then stir in the smoked
1 capsicum, diced 1 Preheat oven to 190C. Heat oil in a paprika, seasoning and cheese.
6 button mushrooms, diced large frying pan and saut the onion, Spoon the cheese mixture over the
425g canned tuna in spring water, garlic, capsicum and mushrooms wraps and bake for 15-20 minutes
drained over medium heat for 4-5 minutes, until golden.
420g canned mild chilli beans until just coloured and tender. 5 Serve the hot wraps drizzled with
4 x large flour tortillas 2 Add the tuna and chilli beans, and sweet chilli sauce, and with a side
1 egg simmer for 8-10 minutes until saucy. salad of avocado and greens.
125g sour cream Allow to cool for 10 minutes.
teaspoon smoked paprika 3 Divide the tuna mixture between PER SERVE Energy 700kcal, 2933kj Protein
sea salt and cracked pepper the wraps and roll up. Arrange the 47g Total Fat 36.5g Saturated Fat 17.5g
1 cup grated cheese wraps in a row, just touching on a Carbohydrate 37.5g Fibre 9.5g Sodium 1216mg
cooks
NOTES
You can eat these cold the
next day. The tuna mix makes
a great topping for nachos;
add sour cream and grated
cheese and bake until
bubbling and
golden.

CRAB SPAGHETTI WITH GARLIC & ALMOND CRUMBS
DF LS
400g fresh spaghetti 1 Cook the pasta in a large saucepan of 4 Stir the hot spaghetti into the crab
cup olive oil boiling water for 10-12 minutes until and chilli oil, then season with sea salt
cup panko breadcrumbs al dente; drain. and lime juice.
cup sliced almonds 2 Meanwhile, heat 2 tablespoons of the 5 Serve in shallow bowls with the
1 tablespoon lime zest oil in a large frying pan and toast the almond and garlic crumbs, limes for
3 cloves garlic, finely chopped breadcrumbs, almonds and lime zest squeezing and rocket leaves.
1 chilli, deseeded, finely sliced for 2-3 minutes until golden. Remove
1 red onion, sliced from the pan and set aside. PER SERVE Energy 610kcal, 2555kj Protein
2 x 170g canned crab meat, drained 3 Heat the remaining oil and warm the 24.6g Total Fat 29.2g Saturated Fat 3.8g
sea salt and lime juice, to season garlic, chilli and red onion until soft Carbohydrate 59g Fibre 6.5g Sodium 999mg
lime wedges and fresh rocket leaves, and fragrant. Add the crab and gently
to serve heat through.
cooks
NOTES
Warming the garlic and chilli
in the olive oil releases the
flavours. If you prefer your
pasta creamier, replace oil
in step 3 with 1 cup
of cream.

New thinking
SALMON & CAPER

BRUNCH LOAF
SERVES 4-6
LS
2 cups plain flour, sifted
4 teaspoons baking powder,
sifted
teaspoon baking soda, sifted
1 tablespoon fresh chopped dill
or 1 teaspoon dried dill
1 teaspoon celery salt
210g canned pink salmon,
drained, grey skin removed
1 cup grated tasty cheese
2 teaspoons capers, roughly
chopped, plus extra to decorate
1 handful baby spinach leaves, cooks
shredded
2 eggs
cup rice bran oil
NOTES
Top bread with brie and pesto
1 cup milk or cream cheese and relish.
You can make single serves by
baking in mini muffin pans
1 Preheat oven to 185C and line a and reducing cooking
medium loaf tin with baking paper. time to around 20
2 Sift flour, baking powder and minutes.
soda into a large bowl and stir in
the dill and celery salt.
3 Combine the salmon, cheese,
capers and spinach, then toss
through the flour mixture.
4 Beat together the eggs, oil and
milk, then gently fold into the
salmon mixture, stirring until it is
just combined.
5 Spoon into the loaf tin, smooth
the top, dot with extra capers and
bake for 30-35 minutes, or until
a skewer inserted in the centre is
removed cleanly. Serve warm.

Protein 20.6g Total Fat 21g Saturated Fat
8g Carbohydrate 36g Fibre 2.1g
Sodium 667mg
TIP
The loaf will keep,
wrapped, in the
fridge for up to
5 days, or freeze
for up to 1 month.

New thinking
cooks
NOTES
You could use canned tuna
instead of the fish, or try
with a mix of fresh mussels,
prawns and fish. You
can use coconut milk
instead of coconut
cream.
SMOKED FISH & COCONUT CURRY
PREP + COOK TIME 30 mins SERVES 4 1 can coconut cream soft and fragrant.
1 cup gluten-free fish stock or water 2 Add the eggplant and capsicum and
DF GF LS 200g snow peas cook for a further 2 minutes, then add
1 tablespoon olive oil 450g canned smoked flavour fish, the coconut cream and stock. Cook for
1 red onion, sliced dark skin removed 5 minutes until the eggplant is tender.
1 clove garlic, finely chopped salt and black pepper 3 Add the snow peas, flake in the fish
1 teaspoon grated fresh ginger rice, coriander and toasted coconut, and its juice, and heat through. Season,
teaspoon black or yellow mustard to serve and serve in bowls with rice, garnished
seeds with coriander and toasted coconut.
teaspoon turmeric 1 Heat the oil in a large saucepan and
1 teaspoon curry powder saut the onion, garlic, ginger, mustard PER SERVE Energy 394kcal, 1649kj Protein 31g
an eggplant, diced seeds, turmeric and curry powder for Total Fat 24g Saturated Fat 17.8g Carbohydrate
1 red capsicum, diced 3-4 minutes over a medium heat until 11g Fibre 5.9g Sodium 588mg

Preparation time: 15 minutes SERVES
Cooking time: 60 minutes
Courgette
and Sausage
Baked Risotto
Ingredients Method
2 Tbsp oil 1 tsp brown sugar 1 Preheat oven to 170C. 4 Place sausages onto a baking tray and cook
1 onion, chopped 1 cup chicken stock for 10 minutes in the oven. Remove and cut
2 Heat oil in a large pot over medium heat.
3 cloves garlic, sliced Salt and pepper into thirds.
Add onion and garlic cooking for 3 minutes
cup water 4 fresh lamb sausages until softened. Add rice and stir for 2 5 Ten minutes before the risotto is ready, poke
1 cup Arborio rice 1 cup cheese, grated minutes to lightly toast. Add water and stir the sausages in and sprinkle with cheese and
2 courgettes, sliced 1 Tbsp parsley, until it has been absorbed. return to nish cooking.
2 x 400g can chopped
3 Add courgettes, tomatoes, capsicum, brown 6 Remove from oven, sprinkle with parsley and
diced tomatoes 200g frozen peas, sugar, stock, salt and pepper. Bring it to a serve hot with peas on the side.
green capsicum, steamed
simmer then tip it into an ovenproof dish,
deseeded and cover tightly and place into the oven for 50
chopped
minutes or until the rice is tender.
TIP Make this a vegetarian dish by

replacing the sausages with a range of For more recipes and tips,
other vegetables, feta, beans, chickpeas or visit countdown.co.nz
lentils and using vegetable stock.
New thinking
WARM LEMON PEPPER TUNA RICE BOWL

DF GF LS
1 tablespoon sesame oil 1 tablespoon chopped chives 2 In a medium bowl, combine miso
1 clove garlic, finely sliced 185g canned lemon pepper flavour paste and boiling water; mix well. Add
1 cup shelled edamame beans tuna red onion, chives and tuna; toss together.
1 bunch green beans, cut into cup pink ginger, 1 teaspoon black 3 Serve the warm rice in shallow bowls
bite-sized pieces sesame seeds, and lemon, to serve and top with the miso lemon pepper
250g precooked wild or brown rice tuna. Garnish with pink ginger, black
zest and juice of 1 lemon 1 Heat the sesame oil and saut the sesame and fresh lemon, to serve.
salt and black pepper garlic, edamame beans, green beans
1 tablespoon miso paste and rice until tender and warmed PER SERVE Energy 579kcal, 2425kj Protein 28g
cup boiling water through. Add the lemon zest and Total Fat 21g Saturated Fat 3.5g Carbohydrate
1 small red onion, finely sliced squeeze over the juice; season to taste. 63g Fibre 11.5g Sodium 651mg
cooks
NOTES
PROPS STYLISTS OWN
You can also make this with

250g precooked noodles, such
as udon, instead of rice. Black
sesame seeds have their
hulls intact, whereas
white have them
removed.

Preparation time: 30 minutes SERVES
Moroccan
Cooking time: 75 minutes
Chicken
Ingredients Method
2 Tbsp oil 400g can diced tomatoes 1 Preheat oven to 170C. 3 Add stock, tomatoes, chickpeas and
1 onion, chopped 420g can chickpeas, drained sugar. Place into a casserole dish, cover
2 Heat oil in a heavy pan over medium
2 cloves garlic, crushed 1 Tbsp brown sugar and place into the oven for 30 minutes.
heat. Add onion and garlic cooking
Add pumpkin and continue to cook
1 tsp turmeric 2 cups chopped pumpkin for 2-3 minutes. Add turmeric, cumin,
for 30 minutes or until the chicken is
1 Tbsp ground cumin 2 cups couscous soaked for coriander and cinnamon. Stir until
cooked through.
10 minutes in boiling water it becomes fragrant. Place chicken
1 Tbsp ground coriander drumsticks into the pan turning until 4 Serve hot garnished with coriander and
1 Tbsp ground cinnamon 2 Tbsp coriander, chopped browned slightly. couscous on the side.
1kg chicken drumsticks
1 chicken stock cube
dissolved in 1 cup water
TIP Have dinner ready by the time you For more recipes and tips,
get home! Simply place all ingredients into
a slow cooker and turn on low for 8 hours. visit countdown.co.nz
Check out our new packs;
Pie, Casserole and Soup.
facebook.com/meadowsnz
FAMILY first Quick
and easy
weekday
food
cooks
NOTES
Cheese and salami Jazz up a simple egg-in-a-hole
by making a sandwich with
egg-in-a-hole your choice of filling whether
ham and cheese or salmon
and avocado, and turning
it into an egg-filled
toastie.
Cracking breakfast in the bread, and then crack an egg in the hole.
PHOTOGRAPH STOCKFOOD/ ONESHOT
If eggs are an issue, what child could resist Wise Owl

We all know how important it is that kids get a good Rice Cakes rice crackers topped with peanut butter,
breakfast but when you have a picky child on your with banana circles and blueberries for eyes, and
hands, it can be hard to get them to sit down and eat strawberries for wings and nose? You could do the
anything in the mornings. This is where creativity same topping on pikelets.
becomes your best friend. Another option is cereal popsicles simply mix
For a nostalgic winner, go for egg-in-a-hole. The flavoured milk with mashed banana, yoghurt and
littlies can help you cut a hole in the bread, and then cereal, and freeze in an icepop mould.
watch in fascination as you melt butter in a pan, place Easy and delicious for grown-ups and kids alike!

Eat theWEEK
ANSWERING THAT WHATS FOR DINNER? CRY CAN BE
A CHALLENGE , S O WEVE REMOVED THE STRESS WITH
THESE 10 DELICIOUS MEALS THAT ARE READY IN
45 MINUTES OR LESS
RECIPES BAUER TEST KITCHEN

Creamy Mushroom
Pasta Bake

Gnocchi with Tomato & Spinach & Cheese Vietnamese Tangy
Basil Sauce Quesadillas Beef Salad
Teriyaki Chicken Steaks with Garlic Chicken, Lentil &

Rice Salad Mushroom Sauce Spinach Pasta
Pork Rissoles with

Sausage & Tomato Pasta Chicken Tabbouleh
Peppered Greens
Ready in
40
minutes
cooks
NOTES
Marinate the beef for as long
as time allows. To reduce
fuss on a busy weeknight,
prepare to the end of step
2 the evening before,
leaving to marinate
overnight.

Family favourites
Ready in
20
minutes
VIETNAMESE TANGY
BEEF SALAD
PREP + COOK TIME 40 mins + chilling
SERVES 4
DF GF LS
500g beef fillet
2 teaspoons vegetable oil
cup lime juice
cup fish sauce
2 tablespoons caster sugar
2 cloves garlic, finely chopped
1 stick fresh lemongrass, white part
only, finely chopped
1 long red chilli, deseeded, finely
chopped
1 carrot
1 red onion, thinly sliced
cooks
1 Lebanese cucumber, cut into
matchsticks
NOTES
1 cup basil leaves Bulghur wheat is a high fibre,
parboiled whole wheat with
2 cups mint leaves a mild, nutty taste. It can be
cup roasted peanuts, coarsely eaten on its own, but the
chopped chicken adds protein
2 tablespoons fried shallots to the dish.
1 Slice the beef fillet in half

lengthways. Heat oil in a large frying
CHICKEN TABBOULEH
pan over high heat; cook beef, turning, PREP + COOK TIME 20 mins SERVES 4 browned lightly. Transfer to a medium
for 10 minutes or until browned all heatproof bowl. Cover with boiling
over. Remove from pan, cover; stand LS water; stand for about 10 minutes or
for 10 minutes. 1 cup bulghur wheat until bulghur wheat is tender. Drain;
2 Meanwhile, combine juice, fish sauce 12 chicken tenderloins squeeze out excess liquid, return
and sugar in a large bowl; stir until sugar 4 tomatoes, finely chopped bulghur wheat to bowl.
dissolves. Add garlic, lemongrass and 2 Lebanese cucumbers, deseeded, 2 Meanwhile, cook chicken in the
chilli. Slice beef thinly; add to marinade. finely chopped same heated pan, over medium
Cover; refrigerate for up to 2 hours. 6 spring onions, thinly sliced heat, for 3 minutes each side or until
3 Using a vegetable peeler, slice thin 1 cup finely chopped flat-leaf parsley cooked through.
ribbons of carrot into a large bowl. Add cup lemon juice 3 Stir tomatoes, cucumbers, spring
the onion, cucumber and herbs; toss to 1 clove garlic, crushed onions, parsley, juice and garlic into
combine. Arrange the salad on a serving salt and black pepper bulghur wheat; season to taste.
platter and top with the marinated cup unsweetened yoghurt Serve with chicken, yoghurt and
beef, peanuts and shallots. lemon wedges, to serve lemon wedges.
PER SERVE Energy 518kcal, 2169kj Protein 1 Dry-fry bulghur wheat in a large, PER SERVE Energy 470kcal, 1971kj Protein
40.5g Total Fat 29g Saturated Fat 6.2g non-stick frying pan over medium heat, 58.5g Total Fat 5.4g Saturated Fat 1.7g
Carbohydrate 19g Fibre 9.7g Sodium 1856mg stirring, for about 2 minutes or until Carbohydrate 40g Fibre 10g Sodium 322mg

Ready in Ready in
35
minutes
25
minutes
GARLIC CHICKEN, LENTIL & PORK RISSOLES WITH

SPINACH PASTA PEPPERED GREENS
PREP + COOK TIME 35 mins SERVES 4 PREP + COOK TIME 25 mins + chilling SERVES 4
DF LS DF LS
2 teaspoons olive oil 1 Heat oil in a medium 600g pork mince up to 30 minutes.
1 onion, finely chopped saucepan over medium 2 cloves garlic, crushed 2 Heat a large, non-stick
2 cloves garlic, crushed heat, and cook onion and 1 onion, finely chopped frying pan over medium
150g chicken mince garlic, stirring, for 5 minutes cup chopped mint heat; cook silverbeet,
cup dried red lentils or until onion softens. Add 2 egg whites, lightly beaten cabbage, spinach, pepper
2 cups chicken stock chicken and cook, stirring, cup stale breadcrumbs and remaining garlic,
cup water until browned. salt and pepper, to taste stirring, for 5 minutes or
2 tablespoons tomato 2 Stir in lentils, stock, the 12 silverbeet leaves, until greens wilt. Season to
paste water and tomato paste; coarsely shredded taste. Remove from pan;
250g baby spinach leaves bring to the boil. Reduce 4 cups finely shredded cover to keep warm.
300g pasta shells heat; simmer, uncovered, savoy cabbage 3 Cook patties in same
for about 10 minutes or 200g baby spinach leaves pan until browned both
until lentils are tender. Add teaspoon cracked sides and cooked through.
spinach; stir until wilted. black pepper Remove from pan; cover to
3 Meanwhile, cook pasta salt and pepper, to season keep warm.
in a large saucepan of 3 teaspoons Dijon mustard 4 Add mustard, flour, stock
boiling water until just 1 tablespoon plain flour and wine to pan; cook,
tender; drain. 1 cup chicken stock stirring, until it boils and
TIPS 4 Combine pasta and

chicken sauce in a large bowl.
1 cup dry white wine thickens. Strain into a small
heatproof jug. Serve rissoles
1 Combine pork, half the with sauce and greens.
Use any shaped pasta you
PER SERVE Energy 391kcal, garlic, onion, mint, egg
like. You can add some
finely chopped or grated 1640kj Protein 22g Total whites and breadcrumbs in a PER SERVE Energy 442kcal, 1851kj
carrot and courgette to Fat 7.9g Saturated Fat 1.5g medium bowl; season. Shape Protein 35.5g Total Fat 15g
bulk up the vegetable Carbohydrate 53.77g Fibre 6.3g mixture into 12 patties; place Saturated Fat 5.3g Carbohydrate
component of this dish. Sodium 557mg on tray. Cover; refrigerate for 25.8g Fibre 9.5g Sodium 883mg

Ready in
30
STEAKS minutes
WITH GARLIC
MUSHROOM SAUCE
SERVES 4
GF LS
1 tablespoon extra virgin olive
oil
4 x 150g beef scotch fillet, or
steak of your choice
40g butter
400g Swiss brown
mushrooms, thinly sliced
cup white wine
1 cup beef stock
1 cup cream
2 tablespoons finely chopped
flat-leaf parsley
CREAMY MASH
1kg floury potatoes, coarsely
chopped
cup hot milk
50g butter, coarsely chopped
1 Make Creamy mash (see below).

2 Meanwhile, heat a large frying
pan over high heat. Rub oil all
over steaks; season. Cook steaks
for 3 minutes each side or until
cooked as desired. Remove from
heat; cover to keep warm.
3 Melt butter in same pan; cook
garlic and mushrooms, stirring,
for 3 minutes or until tender.
4 Add wine; bring to the boil.
Cook, stirring, for 2 minutes
or until the wine has almost
evaporated. Stir in stock and
cream; cook, stirring, for
5 minutes or until sauce thickens
slightly. Stir in parsley.
5 Spoon sauce over steaks; serve
with Creamy mash.
Creamy mash
cooks Boil, steam or microwave
NOTES
Using floury potatoes will
potatoes until tender; drain. Mash
potatoes in a large bowl with milk
and butter until smooth. Season
help ensure fluffy mash to taste; cover to keep warm.
agria potatoes are a good
option. Serve with green
beans. Recipe is not PER SERVE Energy 800kcal, 3352kj
suitable to freeze or Protein 43g Total Fat 51g Saturated Fat
microwave. 25.7g Carbohydrate 32.7g Fibre 4.5g
Sodium 486mg

cooks
NOTES
Quesadillas can be cooked
in a heated sandwich press;
wrap them in baking paper
before pressing, to stop
the filling leaking onto
the press.
Ready in
30
SPINACH AND CHEESE QUESADILLAS
minutes
PREP + COOK TIME 30 mins 1 courgette, coarsely grated around the edge.
SERVES 4 8 x 15cm flour tortillas 4 Spread avocado mixture over
cup coarsely grated mozzarella spinach mixture; top each with the
v LS 2 tablespoons coriander leaves remaining tortillas.
cup cottage cheese 5 Sprinkle mozzarella over quesadilla
50g baby spinach leaves 1 Blend or process cottage cheese stacks. Grill until browned lightly.
1 avocado, finely chopped and spinach until smooth. Serve immediately sprinkled with a
cup canned kidney beans, rinsed, 2 Combine avocado, beans, corn, little coriander.
drained tomato, onion and courgette in a
125g canned corn kernels, rinsed, medium bowl. PER SERVE Energy 497kcal, 2082kj Protein
drained 3 Preheat grill. Place 4 tortillas on 19.6g Total Fat 20.3g Saturated Fat 6.5g
1 tomato, deseeded, finely chopped oven trays; spread with spinach Carbohydrate 53.9g Fibre 8.3g Sodium
1 red onion, finely chopped mixture, leaving a 2cm border 731mg

Family favourites
Ready in Ready in
40
minutes
35
minutes
GNOCCHI WITH TOMATO

& BASIL SAUCE
PREP + COOK TIME 40 mins + cooling SERVES 4
TERIYAKI CHICKEN RICE SALAD
v LS PREP + COOK TIME 35 mins + cooling SERVES 4
600g floury potatoes, Divide dough into four
such as agria, peeled, portions. Sprinkle rice flour DF LS
quartered onto a clean surface; roll 1 cup sushi rice minutes or until rice is
salt and black pepper out each portion of dough 1 cups water tender. Remove from heat;
1 egg, lightly beaten into a long sausage shape. cup rice vinegar stand, covered, until cold.
cup self-raising flour Cut into 2cm squares. cup store-bought 3 Combine rice with
rice flour, sifted, for 3 Bring a large saucepan of teriyaki sauce vinegar, sauce and ginger in
dusting salted water to the boil. 4cm piece fresh ginger, a large bowl. Add chicken,
cup extra virgin olive oil 4 Heat oil in a large frying grated cucumbers, carrots, spinach
1 clove garlic, finely sliced pan over medium heat; 2 cups cooked chicken, and seeds; toss gently to
2 x 400g canned chopped cook garlic, stirring, for shredded combine; season. Serve rice
tomatoes 1 minute or until fragrant. 2 Lebanese cucumbers, salad sprinkled with nori.
1 heaped teaspoon brown Add tomatoes and sugar. deseeded, finely chopped
sugar Simmer sauce for 2 carrots, cut into PER SERVE Energy 392kcal, 1643kj
cup loosely packed 10 minutes or until matchsticks Protein 27.9g Total Fat 3.6g
basil leaves thickened. Season; place 120g baby spinach leaves Saturated Fat 0.8g Carbohydrate
cup shaved parmesan over low heat to keep warm. 1 tablespoon sesame 57.4g Fibre 6.5g Sodium 688mg
5 When the water is rapidly seeds, toasted
1 Place potatoes in a large boiling, cook gnocchi, in 1 sheet yaki-nori, finely
saucepan of lightly salted batches. Remove with a shredded
water; bring to the boil. slotted spoon; drain well. salt and black pepper TIPS
Cook, uncovered, for Divide gnocchi between
15 minutes or until potato is serving bowls, spoon over 1 Rinse rice under cold You could use short-grain
tender; drain. tomato sauce and top with water until the water runs or brown rice instead of
the sushi rice. Add some
2 Mash potato well and basil and parmesan. clear; drain.
pickled ginger, if you
allow to cool. Place cooled 2 Combine rice and the like. The salad can be
mashed potato in a large PER SERVE Energy 448kcal, 1875kj water in a small saucepan, made a day ahead; store,
bowl. Season with salt; stir in Protein 12.2g Total Fat 23g cover; bring to the boil. covered, in the fridge.
egg. Add flour; mix to obtain Saturated Fat 5g Carbohydrate Reduce heat and simmer, This is a good recipe for
a smooth but sticky dough. 43.6g Fibre 5.5g Sodium 345mg covered, for about 10 a work lunch.

Ready in
25
minutes
cooks
NOTES
To remove sausage skin, slice
lengthways with a serrated
knife and tip sausage meat
into the pan. Adding
sugar results in a more
full-bodied tomato
flavour.

Family favourites
SAUSAGE &
TOMATO PASTA
SERVES 4
DF LS
300g short tubular pasta
cup extra virgin olive oil
1 onion, finely chopped
1 clove garlic, finely sliced
1 carrot, finely chopped
1 stick celery, finely chopped
400g Italian-style sausages Ready in

cup water 40
minutes
2 teaspoons brown sugar
cup fresh basil leaves
1 Cook pasta in a large saucepan of

CREAMY MUSHROOM PASTA BAKE
boiling salted water until just tender. PREP + COOK TIME 40 mins + stirring, for 5 minutes. Season to taste.
Drain; return to pan. standing SERVES 6 4 Cook pasta in a large saucepan of
2 Heat the oil, onion and garlic in boiling salted water until almost tender;
a large, deep-sided frying pan over v LS drain. Return to pan.
medium heat; cook, stirring, for around 20g dried mushrooms 5 Meanwhile, heat half the remaining
3 minutes or until the onion is soft. Add 3 cups boiling water butter in a large frying pan over a high
carrot and celery; cook, stirring, for a 120g butter heat. Add fresh mushrooms; cook,
further 5 minutes. cup plain flour stirring, until browned (cooking in
3 Meanwhile, remove skins from 1 cup sour cream batches if necessary). Remove.
sausages and break the meat into salt and black pepper 6 Heat remaining butter in same pan
small pieces. Add sausage meat pieces 500g penne pasta over medium-high heat; cook onion
to pan; cook, stirring, for 5 minutes or 500g Swiss brown mushrooms, and garlic, stirring, for 3 minutes or
until meat is browned. Stir in tomatoes, thickly sliced until soft. Add onion mixture, all the
the water and sugar; bring to the boil. 1 large onion, coarsely chopped mushrooms and sauce to pasta in pan;
Reduce heat; simmer, uncovered, until 3 cloves garlic, finely chopped mix well. Season to taste.
sauce thickens slightly. Season to taste. 1 cups pizza cheese 7 Transfer pasta mixture to a greased
4 Add sauce to pasta in pan; toss to 1 tablespoon coarsely chopped 4-litre ovenproof dish; sprinkle with
combine. Spoon into a serving bowl flat-leaf parsley cheese. Bake for 20 minutes or until
and sprinkle with basil. browned lightly. Stand for 5 minutes
1 Preheat oven to 200C. Place dried before serving sprinkled with parsley.
PER SERVE Energy 682kcal, 2855kj Protein mushrooms in a medium heatproof
20.8g Total Fat 43.9g Saturated Fat 12.2g bowl; cover with the boiling water. PER SERVE Energy 501kcal, 2099kj Protein
Carbohydrate 47.9g Fibre 7.5g Sodium 816mg 2 Stand for 10 minutes. Drain, reserving 19.9g Total Fat 24.3g Saturated Fat 10.8g
soaking liquid; coarsely chop the Carbohydrate 47g Fibre 5.1g Sodium 324mg
TIPS soaked mushrooms.

PROPS STYLISTS OWN
Sauce is suitable to freeze.

3 Heat half the butter in a medium
saucepan over medium heat. Add flour; TIPS
Experiment with different types cook, stirring, for 1 minute. Gradually stir You can use any small dried pasta
of pasta and various flavours of in reserved mushroom soaking liquid; for this recipe. Pizza cheese is
sausage spicy chorizo sausages cook, stirring, until mixture boils and a blend of grated cheeses that
work well in this recipe. thickens. Stir in sour cream; simmer, includes mozzarella for stretch.

Super Savers
THESE RECIPES ARE KIND TO BODY AND WALLET, USING
AFFORDABLE , HEALTHY INGREDIENTS WITH MINIMAL WA STE

Cauliflower Burgers
RECIPE ON PAGE 107

Brocolli & Prawn
Fried Rice
RECIPE ON PAGE 110
cooks
NOTES
This technique of making
mini meatzzas will work
equally well with other
flavours of meat and
herbs. Try it with lamb
mince and mint.

Superfoods
CAULIFLOWER BURGERS
v LS
350g beetroot, peeled, grated vinegar, sugar and thyme 7 Place each patty in
1 red onion, thinly sliced in medium saucepan; bring a lettuce leaf; top with
1 teaspoon salt to the boil. Reduce heat; tomato and a generous
cup red wine vinegar simmer, uncovered, stirring spoonful of the beetroot
1 tablespoon brown sugar occasionally, for 20 minutes mixture you will only use
2 tablespoons chopped thyme or until beetroot is tender and half the mixture. Drizzle with
250g cauliflower, coarsley slightly sticky. Cool. Lemon mayonnaise; top with
chopped 2 Meanwhile, boil, steam or remaining lettuce leaf.
140g cheddar cheese microwave cauliflower until Lemon mayonnaise
cup canned cannellini tender. Drain; cool. Thinly slice Whisk mayonnaise, zest and
beans, drained, rinsed 90g of the cheddar cheese; juice in a small bowl until
1 cup fresh breadcrumbs grate remainder. combined; season to taste.
2 tablespoons chopped 3 Place cauliflower and beans
flat-leaf parsley in a food processor; pulse PER SERVE Energy 620kcal, 2598kj
TIP 2 teaspoons finely grated

lemon zest
until coarsely chopped do
not over-process. Transfer to
Protein 21.2g Total Fat 36.9g
Saturated Fat 10g Carbohydrate 44.3g
Using lettuce
2 tablespoons skinless a large bowl. Add cup of Fibre 12.4g Sodium 1475mg
leaves instead chopped hazelnuts, toasted the breadcrumbs, the grated
of burger buns salt and black pepper cheddar, parsley, zest and nuts;
is a healthy 1 egg white, lightly beaten season, stir to combine. Shape
low-carbohydrate 2 tablespoons vegetable oil into 4 patties. Refrigerate for
alternative; 8 large lettuce leaves 30 minutes.
you can use the
remaining lettuce
125g cherry heirloom
tomatoes, halved
4 Make Lemon mayonnaise
(see right). cooks
NOTES
hearts in salads,
5 Dip patties in egg white; coat
sandwiches
LEMON MAYONNAISE in remaining breadcrumbs.
or wraps.
cup mayonnaise 6 Heat oil in a large frying Refrigerate leftover beetroot
2 teaspoons finely grated pan over medium-high heat; mixture in an airtight
container for up to 1 week.
lemon zest cook patties for 4 minutes This would be delicious
2 teaspoons lemon juice each side or until browned and with grilled meats or
salt and black pepper crisp. Drain on paper towel. in sandwiches or
Immediately top with sliced wraps.
1 Place beetroot, onion, salt, cheese, for it to melt.
SPINACH & EGGPLANT MINI MEATZZAS

PREP + COOK TIME 40 mins MAKES 12
DF GF LS
TIPS

500g lean beef mince
1 red onion, coarsely grated
thinly crossways
2 tablespoons extra virgin
3 Spread tomato paste on
rounds; top with spinach and
1 clove garlic, crushed olive oil eggplant. Drizzle with oil and
Use a microplane
1 egg, lightly beaten 5 macadamias, finely grated season to your liking.
to grate
macadamias. The
cup ground almonds 4 Bake for 15 minutes or until
meatzza bases can 1 tablespoon finely chopped 1 Preheat oven to 220C. bases are cooked through.
be shaped, then flat-leaf parsley, plus extra, Line two large oven trays with Serve topped with flat-leaf
frozen, uncooked, to serve baking paper. parsley and finish with the
in an airtight teaspoon finely chopped 2 Combine beef, onion, garlic, grated macadamias.
container for up rosemary egg, almonds and herbs in a
to 3 months. salt and black pepper large bowl; season. Roll 2 level PER SERVE (12) Energy 127kcal, 534kj
cup tomato paste tablespoons of mixture into Protein 10.9g Total Fat 8.4g Saturated
30g baby spinach leaves balls, flatten into 9cm rounds; Fat 2.2g Carbohydrate 1.6g Fibre 1g
3 baby eggplants, sliced place on trays. Sodium 97mg

cooks
NOTES
You will need about 1 bunch
of silverbeet. Keep the green
tops of the leeks to add to
stock or soup, or finely
slice and deep-fry for a
crispy topping for
stir-fries.
SILVERBEET RISOTTO
PREP + COOK TIME 1 hour SERVES 4 3 Heat olive oil in a large, deep, frying
pan over medium-high heat; cook
GF v LS silverbeet stalks, leeks and garlic,
2 litres water stirring occasionally, for 2 minutes or
750g silverbeet until just softened. Season. Add rice;
2 tablespoons olive oil cook, stirring, for 1 minute until coated.
2 leeks, white part only, thinly sliced 4 Stir in 1 cup of the simmering water;
2 cloves garlic, crushed cook, stirring, over medium-low heat
salt and black pepper or until liquid is absorbed. Continue
1 cup long-grain or medium-grain adding water, 1-cup at a time, stirring
brown rice frequently until water is absorbed after
cup lemon juice each addition; you may not need all
cup finely chopped dill the liquid. Total cooking time should
cup finely chopped flat-leaf parsley be around 45 minutes. Stir in shredded
cup pine nuts, toasted silverbeet leaves; cook for a further
1 tablespoons extra virgin olive oil 5 minutes or until leaves wilt.
cup feta cheese, crumbled 5 Remove pan from heat; stir in juice,
1 tablespoon finely grated lemon zest herbs and half the pine nuts. Season to
1 lemon, cut into wedges, to serve taste. Spoon mixture into bowls; drizzle
with extra virgin olive oil, top with feta,
1 Bring the water to a boil in a saucepan. zest and remaining pine nuts. Serve with
Reduce heat; keep at a gentle simmer. lemon wedges.
2 Cut silverbeet stalks from leaves. Trim
2cm off the end of the stalks; cut stalks PER SERVE Energy 513kcal, 2150kj Protein
into thick slices. Shred silverbeet leaves. 13g Total Fat 26.5g Saturated Fat 4.5g
Keep stalks and leaves separated. Carbohydrate 50g Fibre 10.2g Sodium 482mg

Superfoods
SPANISH-STYLE
cooks FISH WITH SMOKY
EGGPLANT
NOTES
Canned beans are high in
fibre. For extra colour, use
4 bean mix instead of cannellini
DF GF LS
beans. Smoked paprika 4 small eggplants
adds richness and a slight 1 red capsicum, deseeded, quartered
barbecue flavour, but is
not spicy. salt and black pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
8 fish fillets, such a tarakihi
400g canned cannellini beans,
drained, rinsed
1 lemon, cut into wedges
2 tablespoons coarsely chopped
flat-leaf parsley
EASY AOLI
cup whole-egg mayonnaise
1 clove garlic, crushed
1 tablespoon lemon juice
1 Preheat oven to 200C. Line an oven

tray with baking paper.
2 Cut eggplants in half lengthways;
score the flesh. Place eggplants and
capsicum, skin-side up, on the tray.
Roast for 30 minutes or until capsicum
skin blisters and eggplants are tender.
Transfer to a heatproof bowl; cover for
5 minutes, then peel away skins. Shred
eggplants; chop capsicum. Season.
3 Meanwhile, combine smoked paprika
and half the oil in a medium shallow
bowl; add fish, turn to coat. Heat a
large, non-stick frying pan over high
heat; cook fish, in two batches, skin-side
first, for 2 minutes each side or until
Flat-leaf just cooked through. Transfer to a plate;

cover to keep warm.
parsley 4 Heat remaining oil in same pan over

medium heat; cook beans, stirring, until
Also known as Italian warmed through. Season to taste.
parsley, flat-leaf parsley 5 Make the Easy aoli (see below).
is a popular herb in 6 Serve fish with eggplants, capsicum,
Mediterranean cooking, beans, aoli and lemon wedges; top
and makes a wonderful with parsley.
garnish. Superb Herb Easy aoli
sell it in supermarkets Combine mayonnaise, garlic and juice
as both a potted herb in a small bowl; season.
or pre-packed.
PER SERVE Energy 595kcal, 2493kj Protein
41g Total Fat 33.3g Saturated Fat 4.6g

BROCCOLI & PRAWN FRIED RICE
DF LS
cup reduced-salt soy sauce, 1 Whisk soy sauce, lime juice, Add broccoli and extra soy
plus 1 tablespoon, extra ginger, chilli and garlic in a sauce; stir-fry for 2 minutes.
2 tablespoons lime juice medium bowl. Peel and devein 5 Serve topped with cashews,
1 tablespoon finely grated prawns, leaving tails intact; cut coriander, omelette and limes.
fresh ginger in half lengthways. Add prawns
1 red chilli, thinly sliced to bowl; toss to combine. PER SERVE Energy 324kcal, 1357kj
1 clove garlic, crushed 2 Heat 1 teaspoon of the Protein 38.6g Total Fat 13.9g
500g large uncooked prawns coconut oil in a wok over high Saturated Fat 5g Carbohydrate 7.2g
1 tablespoon coconut oil heat. Pour egg into wok; cook, Fibre 7.4g Sodium 1617mg
2 eggs, lightly beaten tilting wok, until almost set.
500g broccoli, cut into Remove omelette from wok;
florets, stems chopped roll tightly, slice thinly.

4 spring onions, thinly sliced
1 carrot, coarsely grated
3 Place broccoli in a food
processor; pulse until it is finely
TIPS
cup roasted cashew nuts, chopped and resembles rice.
This recipe is best made
coarsely chopped 4 Heat remaining coconut just before serving. Frozen
cup fresh coriander leaves oil in wok over high heat. Add prawns can be used instead.
limes, halved, to serve spring onions and carrot; stir-fry If using fresh, keep the
for 5 minutes or until tender. prawn heads and shells in
Add prawn mixture; stir-fry for an airtight container in the
5 minutes until just cooked. freezer to make fish stock.
MOROCCAN CHICKEN WITH CAULIFLOWER PILAF

PREP + COOK TIME 1 hour SERVES 4
DF GF LS
2 tablespoons store-bought trays; line with baking paper. Cauliflower pilaf
Moroccan spice mix 2 Combine spice mix and half Heat oil in a large frying pan
2 tablespoons olive oil the oil in a large bowl; add over high heat; cook chickpeas,
8 chicken drumsticks chicken, toss to coat. Season. stirring occasionally, for
TIP

2 red onions, cut into wedges
3 Heat half the remaining oil
in a large, deep frying pan over
4 minutes or until they start to
make a popping sound. Process
Save the 4 wedges preserved lemon, high heat; cook chicken, in cauliflower stems and florets, in
cauliflower leaves; flesh removed, 1 wedge batches, for 3 minutes or until batches, until finely chopped.
they are delicious sliced thinly browned. Transfer to a tray. Add to frying pan; cook, stirring
drizzled with a cup flat-leaf parsley leaves Bake chicken for 25 minutes or occasionally, for 12 minutes or
little olive oil and until cooked. until cauliflower is just tender.
sprinkled with CAULIFLOWER PILAF 4 Meanwhile, heat remaining Stir in nuts and parsley; season
garlic or spices, 2 tablespoons olive oil oil in same frying pan; cook to taste.
then roasted until
400g canned chickpeas, onions, stirring occasionally,
they are tender.
drained, rinsed for 2 minutes or until softened PER SERVE Energy 717kcal, 3001kj
1 cauliflower, stems finely slightly. Transfer onions to Protein 53g Total Fat 43.4g Saturated
chopped, florets coarsely second tray; bake in oven with Fat 9.5g Carbohydrate 22g Fibre 11.3g
chopped chicken for final 15 minutes of Sodium 599mg
cup pistachio nuts cooking time.
PROPS STYLISTS OWN
cup coarsely chopped 5 Make the Cauliflower pilaf

flat-leaf parsley (see right).
salt and black pepper 6 Serve Cauliflower pilaf
topped with chicken and
1 Preheat oven to 200C. onions, sprinkled with
Grease 2 large, shallow oven preserved lemons and parsley.

cooks
NOTES
Preserved lemon is a North
African specialty. Rinse the
zest well under cold water
before use. Chicken thigh
fillets would also work
well in this recipe.

COOK School
Techniques, how-tos,
& expert advice
Apple Rose Pinwheel

Tarts Pastries
Palmiers
Fruit Galettes
PHOTOGRAPH TODD EYRE PROPS STYLISTS OWN
Take a sheet of puff pastry...

Quick, easy and impressive, to make these delectable treats, simply preheat oven to 210C, grease a baking tray, and follow
our easy instructions. Pastries will need to be oven baked for 20-25 minutes, or until golden and crisp.
APPLE ROSE TARTS FRUIT GALETTES PINWHEEL PASTRIES PALMIERS

Slice pastry sheet into Cut pastry sheet into Cut pastry into squares, Spread a whole pastry
4 strips, and spread each 6 rectangles. Prick with a then slice into each sheet with jam. Sprinkle
with apricot jam. Place fork. Spread with apricot corner, as pictured. Fold with sugar. Fold edges into
microwaved slices of apple jam and arrange raw sliced every second corner into middle, add more sugar,
along long edge of pastry. apple, pear or stone-fruit the middle. Bake. Add then fold again. Slice and
Fold over, roll, and bake in down centre. Bake. Glaze toppings; try lemon curd or bake on a greased tray,
a well-greased muffin pan. with warm apricot jam. crme frache and salmon. cut-side down.

MAKE THE PERFECT
Yorkshire
Puddings NOTHING COMPLETES A SUNDAY ROA ST LIKE A
CRISP AND FLUFFY PUFF OF DELICIOUSNESS
RECIPES SOPHIE GRAY
YORKSHIRE PUDDINGS
MAKES 12
v LS
2 tablespoons pan drippings or oil
200g plain flour
3 eggs
200ml milk
100ml cold water
salt and pepper
PER SERVE Energy 99kcal, 415kj Protein 3.6g

Total Fat 3.5g Saturated Fat 1.5g Carbohydrate
12.9g Fibre 0.6g Sodium 34.5mg

Know how
STEP - BY - STEP method
1 PREP AND GATHER

Preheat oven to 220C. Generously
grease a 12-hole muffin pan with pan
2 ADD MILK AND WATER
Combine the milk and cold water.
Add half of this liquid to the bowl,
3 WHISK UNTIL SMOOTH
When you have incorporated all
the flour from the sides of the bowl,
drippings or oil, and place in oven to and season with salt and pepper. continue whisking until the mixture
heat. Place flour in a bowl, make a well Use a whisk to gradually incorporate resembles a thick, smooth paste.
in the middle, and break in the eggs. the flour.
4 THROUGH THICK TO THIN

To thin the liquid to a pouring
consistency, gradually whisk in the
5 FILL THE PAN
Carefully remove the hot pan from
the oven. Use a jug to quickly fill each
6 REMOVE AND APPLAUD
When the puddings are well-risen,
puffed and dark golden brown, gently
remainder of the liquid. You should pan hole with batter. Return the pan to lift them out of the pan and serve while
now have a lump-free, pourable batter. the oven and bake for 20-25 minutes. hot with roasted meats, veges and gravy.
Turn the page for another recipe to try

cooks
NOTES
The muffin pan needs a generous
coating of pan drippings or oil to
ensure the puddings puff up and
become crisp, so dont skimp. Pan
drippings add flavour to the dish,
but if sausages are lean they
may not release much fat,
in which case use oil
instead.
TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY
PHOTOGRAPHS STOCKFOOD/ONESHOT AND GETTY IMAGES

PREP + COOK TIME 45 mins SERVES 4-6 1 Preheat oven to 220C. previous page) and pour into a jug
2 Heat butter and oil in a medium until needed.
LS saucepan. When sizzling, add the onions 6 Use a pastry brush to generously
1 tablespoon butter and cook, stirring frequently until pale coat the insides of a 12-hole muffin pan
1 tablespoon oil golden around 10 minutes. with pan drippings from the sausages,
2 large brown onions, thinly sliced 3 Meanwhile, brown the chipolatas in a or use oil if you prefer. Place the pan in
6 chipolata or breakfast sausages frying pan, reserving any pan drippings. the oven until smoking hot.
1 tablespoon brown sugar Cut the cooked chipolatas in half 7 Carefully remove the pan from the
1 tablespoons plain flour crossways and set aside. oven and, working quickly, fill each
1 cups beef stock 4 When the onions are evenly muffin hole with batter. Place half a
pinch of thyme coloured, mix in the brown sugar and chipolata on the batter in each hole.
1 teaspoon Worcestershire sauce continue cooking, stirring, until a rich 8 Bake for 20-25 minutes until well
salt and pepper, to taste caramel colour. Mix in the flour then puffed, dark golden and hollow. Serve
1 quantity Yorkshire Pudding batter, gradually add stock and thyme, stirring topped with the onion gravy and parsley.
see recipe page 115 continuously to avoid lumps. Add the
1 tablespoons pan drippings or oil Worcestershire sauce, season with salt PER SERVE Energy 398kcal, 1667kj Protein
flat-leaf parsley, to serve and pepper, and keep warm. 13.3g Total Fat 23g Saturated Fat 9.3g
5 Make Yorkshire Pudding batter (see Carbohydrate 32.9g Fibre 3.2g Sodium 644mg

Big-hearted stores
Sharing the love
A
s part of their goal towards
zero food waste, Countdown
supermarkets nationwide Countdown is working closely
with The Salvation Army to
donate safe, high-quality, surplus food help Kiwis in need. Below:
to The Salvation Army and other food Julie King of charity Love
rescue groups and local foodbanks. Soup, one of Countdowns
Countdowns Food Rescue programme food rescue partners.
sees more than $3.5 million worth of
food donated each year food that
would otherwise go to landfill.
Waste not,want not

This is part of Countdowns goal of
achieving zero food waste, and it also
directly helps those New Zealanders
who might otherwise go hungry.
Its a simple way

for everyone to help
make sure Kiwis
dont go hungry
Customers can also donate food
through specially marked food
donation bins in-store, which are
collected by The Salvation Army and
$15,000 funding a big help

other local foodbanks. You can also
donate online through foodbank.org.nz.
Its a simple way for everyone to help
make sure Kiwis dont go hungry. Earlier this year Countdown for food rescue collections and
announced the recipients of deliveries (pictured above).
its $100,000 Countdown Food Love Soup Hibiscus Coast
Rescue Partners Contestable collect food from Countdown
Fund, designed to help grow the stores, and deliver to 14 different
capacity of Countdowns food charitable organisations around
rescue partners. the Hibiscus Coast. More than
Love Soup Hibiscus Coast in 1000 meals are distributed by
Whangaparaoa received a $15,000 Love Soup Hibiscus Coast each
grant which has helped them month, much of which comes
purchase their first official vehicle from Countdown.
Know how
Ask Sophie
FROM CHICKEN AND EGG DILEMMAS TO SWEET
SUBSTITUTES, EDITOR SOPHIE GRAY HAS THE ANSWERS
We have recently acquired some chickens and are QCan I substitute honey
for sugar in baking?
excited about having our own eggs, but they arent A Yes, with some experimenting.
regular sizes. How do I know how many eggs to use - Honey is 2-3 times sweeter than
and should I keep them in the fridge? sugar and around 20 per cent
A Most recipes use standard eggs. In New Zealand this is a size 6. Break your eggs water so youll need to adjust your
into a bowl and weigh them to determine how many to use. A standard egg (6) recipe, reducing the total amount
weighs 53g, large (7) weighs of sweetening and liquid. I would
62g, and jumbo (8) weighs use cup honey for 1 cup sugar,
68g. Egg shells are porous, roughly, and reduce the overall
which means smells and liquid by -. Honey is naturally
liquid can be absorbed, so acidic so youll need to include
storing them in cartons in around teaspoon baking soda
the fridge helps prevent per cup of honey to ensure baked
this. If you are using them goods rise. Bake them at a slightly
within a few days though lower temperature as honey burns
this isnt necessary. Most quicker than sugar.
recipes call for room
temperature eggs, and they
are not kept refrigerated QI(aged
want to get my kids
four and six)
in supermarkets. helping with cooking. They
cant manage my regular
vegetable peeler, what
Storing treats in the vegetable kind do you recommend?
A Good on you! We use a speed
drawer of the fridge makes it peeler or Y-shaped peeler.
They are easy for kids to hold
likely the kids wont find them and use. You can find them in
supermarkets and kitchen and
wish Id realised this sooner homewares stores.
TIPS Baking with butter PHOTOGRAPHS TODD EYRE AND GETTY IMAGES
Spray measuring
equipment with QInwhen
the winter
the butter
raising agent then expands
those air pockets giving
on a plate. Pour 2 cups of
water into a microwave-
non-stick spray before is hard is there an you a light, fluffy result safe jug. Microwave water
measuring sticky easy way to soften when baked. If the butter for 2-3 minutes or until
ingredients like honey it for baking? Or has melted, it cant form boiling. Remove water from
or golden syrup. could I just use air bubbles and the sugar microwave. Place butter
Demerara sugar can be
melted butter? just dissolves. If the butter into the microwave and
used to replace white
or raw in most recipes,
A Creaming the sugar and is too cold, its not pliable quickly close, trapping the
but its crunchy golden butter aerates it. The sugar enough to cream. To hot air inside. After around
crystals come into crystals cut into the butter soften butter for creaming, 10 minutes the butter
their own in crumble as you whip in air. The cut into cubes and place should be soft.
toppings, with coffee or
on grilled fruits.

Know how
Make KimchiTHIS SPICY KOREAN STAPLE HAS BECOME WIDELY

POPULAR AS A TASTY AND SUPER - HEALTHY CONDIMENT
RECIPE BAUER TEST KITCHEN PHOTOGRAPH BAUER PHOTO STUDIO
cooks
NOTES
Store bottled kimchi in the
RED CABBAGE KIMCHI
fridge for up to 2 weeks. With PREP + COOK TIME 45 mins +
cabbage as a base, you can standing + chilling MAKES 3 cups
add a wide variety of your
favourite crunchy DF GF v LS
vegetables.
1.5 litres warm water
1 cup cooking salt
450g red cabbage, cut into 4 wedges
1 carrot, thinly sliced lengthways
4 spring onions, cut into 10cm lengths
cup rice wine vinegar
2 tablespoons rice malt syrup
1 teaspoon sesame oil
1 tablespoon Asian chilli paste
1 Combine the water and salt in a large

bowl. Add cabbage, carrot and spring
onions; stand for 1 hour or until cabbage
leaves have softened.
2 Drain. Rinse very well under cold
running water to remove most of the
brine; pat dry.
2 Whisk vinegar, syrup, oil and chilli
paste in a medium bowl until combined.
3 Layer cabbage, carrot and onion in
a 3-cup sterilised jar; pour in vinegar
mixture to cover. Seal the jar. Refrigerate
overnight before use.
PER SERVE (35) Energy 10kcal, 43kj Protein

0.3g Total Fat 0.2g Saturated Fat 0g
Carbohydrate 1.3g Fibre 0.6g Sodium 331mg
a perfect pickle pot

Kimchi is essentially fermented cabbage it makes a tangy dressing, or give in making kimchi you are engaging
pickle. A blend of the salty, spicy, tangy your sandwiches some added zing by in a highly sustainable practice; its
and crunchy, it can be used as you layering it with meat and cheese. a great way of avoiding the wastage
would any other condiment or pickle. It not only tastes good; kimchi is most of us have when only using part
Koreans include it in everything from loaded with vitamins, and like all of a vegetable in a recipe. Turning the
soups and stir-fries to pancakes and fermented food it features healthy remains of a cabbage into kimchi gives
pizza toppings. Mixed with yoghurt bacteria that help with digestion. Plus, it a whole new lease of life.

Kids
Bake
Storm
Grace, 10
UP A
CRANK UP THE OVEN AND GET

THE KIDS BUSY WHIPPING UP OUR
HEART Y WINTER DISHES
Zara, 7

PHOTOGRAPHS REBEKAH ROBINSON
ART DIRECTION & STYLING SACHA ANDERSON
n, 4
Aide
AND SOPHIE GRAY

Know how
Cooks
NOTES
Any short, chunky pasta will
work; use wholemeal, if
preferred. Use kitchen
shears to snip brocolli
and cauliflower into
florets.
Have fun with...

pasta; you can
use it to make
necklaces and
bracelets and play
counting games
CHEESY VEGE PASTA BAKE

1 cups coarsely grated cheddar
v LS cheese
375g penne pasta 2 tablespoons finely chopped
300g broccoli, cut into florets flat-leaf parsley, to serve
500g cauliflower, cut into florets
2 teaspoons vegetable oil 1 Cook pasta in a saucepan of boiling
1 onion, finely chopped water, uncovered, until just tender;
1 teaspoon mustard powder drain through a colander. Cover.
1 teaspoon paprika 2 Meanwhile, cook broccoli and
cup plain flour cauliflower in a saucepan of boiling
1 cups low-fat milk water, uncovered, until tender; drain.
420g canned tomato soup Cover to keep warm.
400g canned diced tomatoes 3 Preheat grill. Heat oil in a large
saucepan over medium heat; cook
onion, stirring, until softened. Add
mustard, paprika and flour; cook,
stirring, over low heat, for 2 minutes.
4 Gradually stir in milk and soup;
stir over heat until mixture boils and
thickens. Add undrained tomatoes;
Jobs for the kids

cook, stirring, until mixture is hot.
5 Stir pasta, broccoli, cauliflower and
1 cup of the cheese into tomato
mixture. Spoon pasta into an ovenproof Younger children can measure
casserole dish or six ramekins. Sprinkle all the ingredients, grate the
with remaining cheese; grill until cheese and snip the parsley with
cheese melts and is browned lightly. kitchen shears. Older kids can
6 Sprinkle pasta bake with parsley just chop the vegetables. Let them
before serving.
sniff the mustard powder, paprika
PER SERVE Energy 415kcal, 1740kj Protein and parsley and taste the raw
23.9g Total Fat 10g Saturated Fat 4g vegetables to get them familiar
Carbohydrate 52g Fibre 9.5g Sodium 804mg with the ingredients.

SPICED APPLE FILO CUPS
PREP + COOK TIME 40 mins MAKES 8
v
425g store-bought apple pie filling 2 Combine apple pie filling, cinnamon, of the muffin pan.
teaspoon ground cinnamon nutmeg, breadcrumbs, sultanas and 5 Divide apple mixture evenly among
teaspoon ground nutmeg caster sugar in a medium bowl. pastry cases.
cup stale breadcrumbs 3 Place 1 pastry sheet on board; brush 6 Bake for about 20 minutes or until
cup sultanas with a little of the butter, then top with pastry is lightly browned.
1 tablespoons caster sugar another pastry sheet. Repeat brushing 7 Using a spatula, carefully remove filo
4 sheets filo pastry and layering with remaining butter and cups from pan; cool for 5 minutes on a
30g butter, melted pastry sheets. wire rack, dust with sifted icing sugar.
1 tablespoon icing sugar, sifted 4 Cut filo stack down the centre
vertically; cut into quarters horizontally PER SERVE Energy 279kcal, 1171kj Protein 4g.
1 Preheat oven to 180C. Grease 8 holes (you will have 8 rectangles). Press 1 filo Total Fat 9.3g Saturated Fat 4.2g Carbohydrate
of a 12-hole muffin pan. stack into each of the 8 greased holes 44g Fibre 2.3g Sodium 125mg
LOCATION THANKS TO FRAN FRANCIS PROPS THE WAREHOUSE AND ST YLISTS OWN
cooks
NOTES
You can serve these warm
with icecream or cold with
whipped cream. Dont reheat
in the microwave as they
will go soggy use
the oven to warm
instead.
Have fun with: Seeing who can eat the whole filo cup without licking their lips...
Cooks
NOTES
Filo dries out very quickly.
Keep it covered with a
damp tea towel while
buttering the layers.
Lift the sheets by the
corners.
Jobs for the kids Tips for

Get the children to grease the muffin pan, either avoiding
with cooking spray or with paper towel smeared
with butter. Kids can measure out the filling tears
Give the kids a sheet of
ingredients and stir them all together. They can also
filo to play with first, so
layer the sheets of filo and brush with butter. Use a they can see how delicate
bristle pastry brush so they dont tear the pastry. it is and avoid ripping
the pastry when it comes
to cooking with it.
If you have more than one
child, get one to work on
the pastry and one to mix
the filling, so each has an
important job.
Give them some sultanas
to snack on while
theyre cooking!
A GOOD READ Win

Send us a picture of your kids
food creations and go in the
draw to win one of five copies of
New York Times bestseller The
Unbreakable Code from the
Book Scavenger series by Jennifer
Chambliss Bertman (Macmillan)
worth $27.99 each. To enter, email
foodmagazine@bauermedia.co.nz
with Kids in the Kitchen in the
subject line, post it on our
Facebook wall, or upload it to
Instagram, hashtag foodmagnz.
Competition closes August 31, 2017.

SMART living
Foodie folk, home style,
health, travel & more...
Where
TO BUY
You can pick up a
pegboard along with
hooks very affordably
from hardware and
home stores.
A pegboard is
as appealing as
it is useful
PHOTOGRAPH BAUER PHOTO STUDIO
Get it pegged
Space is at a premium in the kitchen, so to add storage, install a pegboard. Once
only seen in garages, these are now a stylish and useful addition to any interior.
1 Decide whether
you want a full wall
pegboard, or if you would
2 Before hanging,
paint your pegboard
front and back. This
3 Include a mix of
baskets, shelves,
hooks and lengths of
rather make a smaller, will ensure it matches wire on your pegboard
off the floor version your dcor, plus it will this adds interest as well
thereby keeping little protect it against oil and as options for storing
hands away from your water splashes that are all your essentials, from
kitchen essentials. inevitable in a kitchen. shopping lists to food.

Kitchen
GARDEN
THE SEA SONAL TREATS
TO PLANT AND
HARVEST THIS
SEA S ON
SPOTLIGHT
ON: Mint
Whether used in sweet or
savoury dishes, as a breath-
freshener or a stomach-soothing
tea, mint has endless uses and
is really easy to grow. Its vigorous
roots do spread rapidly however,
so our friends at Superb Herb
recommend containing mint in
its own tub so as not to disturb
its neighbours. They also advise
cutting it back frequently to
Kids Winter Garden
encourage the production of
young tender shoots. If you have Cress is a great green to plant with the kids, as it grows quickly and can
two or three plants, these can be ready to eat in just a couple of weeks. Get them involved by making
be cut alternately, thus ensuring these clever cress heads:
constant supply.
You will need: different funny faces (see picture).
3 Wet some cotton wool and
Eggs
place in the base of the egg shell
TOP TIP Pens
Cotton wool
leaving a 3cm gap between the
wool and the top of the shell.
Cant tell the difference between A pack of cress seeds
4 Sprinkle 1 teaspoon of seeds on
carrot tops and turnip leaves? Egg cups or empty egg boxes
the cotton wool.
When growing from seed it can 5 Place in an eggcup or empty egg
be hard to identify whats what, 1 Carefully remove the tops from box on a windowsill and remind
so make things easier by either the eggs, empty the shell and the kids to spray them with water
planting with labels, or drawing wash out (keep the contents for each day.
a rough garden plan, highlighting scrambled eggs afterwards!). 6 Once the cress has reached
what is growing where. 2 Decorate egg shells; drawing 10cm tall, cut and eat.
ishes
Rad


Get growing
What to plant now
Rocket Strawberries Cabbage

Rocket is a speedy grower in both beds We might associate them with sunshine While cabbage is a hardy vege, it is best
and containers. Sow seeds in soil which and icecream, but planting strawberries to start off by planting seeds in trays,
retains some moisture, at a depth of in the cooler months leads to a bigger ready to plant out in a sunny, sheltered
around three times the diameter of crop. If you grow from seed youll be spot four weeks later. Youll know they
the seed, around a hand-span apart. waiting more than a year for fruit, so are ready to be transferred when they
Keep well-watered. While rocket can for results this summer, sow pre-grown have around half a dozen leaves and are
withstand light frost, use plastic cloches plants now. Position in well-drained, rich well rooted. Space plants around 50cm
if temperatures drop further. Harvest soil in a sunny spot. Harvest in around apart in well-composted soil. You can
from around three weeks. 11 weeks when berries darken. harvest in around three months.
Dry Spell
If youve grown more herbs than you
know what to do with, have a shot
Step THREE Gently wrap each bunch in
muslin or paper bags pierced with a few DID YOU
KNOW
at drying them by following our small holes.
step-by-step guide:
Step Four Use string to hang bundles
Step one Harvest herbs in the upside down in a warm spot away from
The leaves of a rhubarb
mid-morning, when any morning dew direct sunlight.
plant are highly poisonous?
has dried. Avoid washing as it can strip
They contain oxalic acid,
the oil; just shake off the insects. Step Five The herbs will be ready in a toxic substance that can
around two weeks. You can either store
be found in bleach and
Step TWO Tie small bunches together in bundles, or crumble off the leaves.
rust-removers. When eaten,
with twist ties which allow you to Dried herbs will keep in a cool, dry
rhubarb leaves can cause
tighten as the bunches gradually start to place in an airtight container for up to
PHOTOGRAPHS ISTOCK IMAGES AND GETTY IMAGES
stomach pain, breathing

dry and shrink. a year.
trouble and vomiting, and
in extreme cases, kidney
failure. However they do
Hot tip: Bundles of dried herbs make an attractive gift for the person who has have their uses; when
everything. Try making them a bouquet garni with parsley, thyme and bay leaves.
the leaves start to
unfold, you know
the stems are
ready to
When bad things happen, its the harvest.
time when you get to work in the

garden, and sort out the pots from
the weeds Elizabeth Hurley
SHOW case
Products worth
shouting about
Fancy a pudding?
Deliciously light, fluffy, and easy
to prepare, its no surprise that
the range from Aunt Bettys has
been popular with New Zealanders
since 1996. With nine delightful
Authentic flavours to choose from, you can
find your favourite at Countdown
inspiration supermarkets. RRP $3.50.
Trident Sweet Chilli Sauce is made in Pesto galore

Thailand. It has the ideal combination There are so many ways to make a
of sweet and heat, making it perfect for good pesto, the classic basil and pine
all types of meat and seafood dishes or nut will always be a winner, but the
as a dipping sauce. Trident Sweet Chilli coriander lovers out there may like
Sauce is available in Original, Ginger, to try coriander pesto. Simply use
Hot, Lime, and Mango. Superb Herb Coriander, swap the
pine nuts for cashew nuts, mix with
parmesan cheese and garlic, and
blend it with olive oil its superb!
Winter treats
Cadbury Cocos new premium dark
chocolate combination of salt and
crunch will serve as the perfect
touch of luxury this winter. Elegantly
Fine sugar
Pass the mustard! thin and crafted with a lingering
cocoa character to let you savour the
Colmans Original English Mustard experience, Cadbury Coco Sea Salt
Whether youre mastering the meringue
is sure to make any meal incredibly & Pecan joins four mouth-watering
or conquering the cupcake, Chelseas
delicious. Add a classic and dark chocolate flavours that make
quick dissolving, fine crystal caster
tantalising taste to roasts, gravy, up the Cadbury Coco range: 70%
sugar will give you light, fluffy and
or use as a tasty extra to your Cocoa, Mint, Orange and 86% Cocoa.
beautifully crafted creations. For
sandwich. Colmans English Mustard With an of RRP $3.99, Cadbury Coco
hundreds of delicious, easy recipes
is available at supermarkets in 100g brings a touch of decadence in
visit chelsea.co.nz.
and 170g jars. anyones treat time.
Cheers!
DID YOU KNOW

That European wines are generally
named after their geographical
location as opposed to grape variety?
So if you are hankering after a nice
sauvignon blanc in France, ask for a
Sancerre. Want a European pinot noir?
Go for a red Burgundy. Chablis will
please all chardonnay drinkers.
Wine THE MOMMY

NOTES
NEWS, RESEARCH AND
INSIGHTS FROM THE WINE
juice
It wont come as a surprise
to many mums, but research
by US website Vinepair
has concluded that having
WORLD, PLUS OUR PICKS OF
WARMING REDS FOR COLD WINE COATING children drives us to drink.
The 2017 survey of American
WINTER NIGHTS While many fashionistas have a love mothers found that prior to
of wine, few of them actually wear having children, 37 per cent
it unless theyre particularly clumsy. rarely drank wine, and fewer
However, thats all about to change. than one in 10 had a glass
Italian entrepreneur Gianpiero every day.
Tessitore has created wine However, when asked how
If I were Mariah leather fabric made from much they consume now
they are parents, just 4 per
grape skin, seeds and stalks.
Carey I would take His company Vegea is now cent admitted they rarely
drink, and 36 per cent have
a bath in it- Singer and
working with wineries and
fashion brands to take his wine daily.
vineyard owner Pink, on how revolutionary product But we deserve it, right?!
much she loves wine onto the catwalks.
MERLOT BLENDS FOR UNDER $20
Berry smooth Dark winner Plum choice

PHOTOGRAPHS ISTOCK IMAGES AND SUPPLIED
Villa Maria Cellar Esk Valley Merlot Church Road Merlot

Selection Merlot / $13.99 Cabernet Sauvignon Malbec Cabernet,
Cabernet Sauvignon, Malbec, Hawkes Bay $18.99 Hawkes Bay $13.79
Hawkes Bay This full-bodied red If you want a classic
This merlot-based blend has a lush, dark colour red that few could
is intense, but smooth; and a deep, fruity flavour object to, then this blend
perfect for curling up with with subtle notes of oak. It from Church Road will fit
by the fire. With notes of is perfect for pairing with the bill. Dark plum is the
rich, ripe plum and berry, as gamey meats. While you overriding flavour, but hints
well as undertones of spice, can drink this immediately, of dark chocolate and
it is a great match for red store it and it will develop vanilla gradually emerge to
meats and cheeses. with age. create a very drinkable wine.

Living & Co Lanton Kenza floor
brass plated rug, $699,
PLANT SOME FUSCHIA pendant, $40, The Freedom
The perfect colour to Warehouse. Furniture.
brighten up a bedroom,
rich fuschia is more
edgy and modern
than girlie pink, and
perfectly complements
more natural tones.
Matthieu
print, $289,
Freedom
Furniture.
Sorrento
framed art
Flora Foil,
$16, The
Warehouse.
Azalea,
Resene.
Aqua,
Resene.
Haven
Candy Floss, table mugs,
Resene. $6.99 each,
Farmers.
Chic &
Colourful
ITS DARK OUTSIDE ... SO KEEP IT WARM
AND BRIGHT WITHIN, WITH RICH POP S OF
Necessities throw in blush,
$5, The Warehouse.
COLOUR TO BRIGHTEN YOUR INTERIOR

Bianco Celeste ottoman
in lagoon, $499, Farmers.
Ball string
Trending
lights, $8,
Kmart.
Belladonna,
Resene.
Aviator,
Resene.
Alena square
cushion, Sheridan
$79.95, Smith & Emington Altitude,
Caugheys. square Resene.
cushion in
plum, $89.95,
Farmers.
Flora lilac
spray, $19.95,
Get the look

Freedom
Furniture.
Basia
Impressions
cushion cover, Amine vessel,
$39.95, Freedom
TIPS & IDEAS
$35, Simply
Cushions. Furniture.
Sorrento tulip
shape glass candle
holders, $4 each,
1 ENSURE BALANCE To avoid
the room feeling disjointed,
remember the 60-30-10 rule.
The Warehouse. So 60 per cent of the room
will have the dominant colour,
Plush Blanket in 30 per cent will be your visual
berry, $79.99, interest and 10 per cent will
EziBuy. provide an accent.
2 TEST THE WATER If you

identify a bold colour
STYLING SACHA ANDERSON PHOTOGRAPHS BAUERSYNDICATION.COM/AU /JOHN PAUL URIZAR /
you like, try it for size before

, The Warehou
, $16
nvas se. BOLD BLUE committing. For example, if you
Ca While blues are considering painting a wall in
o
traditionally feel cold, bold purple, grab a throw in the
CHRIS WARNES / SUE FERRIS AND SUPPLIED ALL PRICES CORRECT AT TIME OF PRINT
in this deep indigo hue

&
same shade and see how it feels

ing
they will add depth to

in the space first.
Liv
any living space.
3 MAKE IT POP If youve

opted for a neutral colour
scheme on your walls then
youve got the perfect excuse
to treat yourself to some pretty
patterned linen in the bedroom,
statement cushions in the living
area and brightly coloured
tableware for dining.
Astrid bedhead
4 ABOVE AND BELOW Dont
forget the floor as a place
to add interest to a room. A
cosy, $499, Freedom colourful rug can set the tone
Furniture.
and help designate a separate
space in an open plan area. You
could also bring in colour from
above with an elegant, on-trend
pendant lampshade.
Haden throw, $229.95,

Smith & Caugheys. FOOD JULY / AUGUST 2017 131
Paddock
to PLATE
SHES WORKED IN KITCHENS AROUND
THE WORLD, BUT ULTIMATELY HOME
PUT THE HEART IN A CANTERBURY
COOKS DREAM
WORDS CATH BENNETT
Foodie folk
Genevieves work on
F
the Clarence River is as
or many, achieving a food dream much about cooking as
involves a stint studying catering it is about rafting.
before building experience in
the kitchen of a local restaurant.
For Genevieve King the journey to
culinary success has involved work on
superyachts and in ski chalets, taking
her around the globe from Austria to
Ontario. When it came to realising her
ambition of publishing a cookbook,
the 30-year-old returned to her native
New Zealand, but having weathered the
experiences of working under Londons
leading chefs and running a caf with a
broken leg, it was Mother Nature who
almost derailed her plans.
Genevieve had completed her book,
Valley Gatherings, but was yet to
give it a final proof-read when the 7.8
magnitude Kaikoura earthquake struck
in November last year. Her family farm,
Middle Hill Station on the Clarence
River, was among the worst hit, and
her own cottage was moved 10m.
It was devastating, recalls Genevieve.
I was busy dealing with my house falling
down and being evacuated out, and
I just thought there was no way the book
would happen. I wanted to go ahead but
I wasnt in a place to deal with it, and
I thought if I couldnt get it out before
Christmas it wouldnt happen.
Friends and family rallied around,
using a private plane to fly Genevieves
hard drive containing the book down
to her brothers fiance Julia Macfarlane
in Christchurch. Julia then organised
a working bee to give it a final read Its this precious little memory of what our
before liaising with the printers to get
it published.
valley was before there are pictures of people
Valley Gatherings hit the market only in front of a hill that isnt a hill anymore
two weeks later than planned, and the
result is not only a stunning collection girl telling stories about her neighbours slaughterhouse my father has very
of recipes and stories from the Clarence has been such a success, she has been good butchery skills, Ive got very good
Valley region, it is also a memento of a able to put the profits into another skills at writing on the bags for him
time before this beautiful part of the deep-rooted goal. The entrepreneurial she recalls whipping up baking for the
South Island was ripped apart. Cantabrian recently purchased a food shearers from a young age, and getting
Its this precious little memory of truck, and is now also making plans for a in trouble for using up all the butter in
what our valley was before, explains second book. her cooking experiments.
Genevieve. There are pictures of people Although she worked sporadically in
holding lambs in front of a hill that has Nose to tail hospitality in her late teens and early
slipped and isnt a hill anymore, and Food has long been a central part of 20s, it was after she had completed
photos of my friends mothers kitchen, Genevieves life. Her grandfather and her visual arts degree at Christchurch
which is now red-zoned. father established the first deer farm in Polytechnic that the bubbly brunette
The book, which Genevieve self the area, and as a kid she helped out realised she might be able to mesh her
published I wasnt confident a where I could on the farm. love of the land and her enjoyment of
publisher would pick up on some local While she doesnt rate her skills in the cooking into something more.
When
Genevieve
is cooking,
tinned
She took a job working as a guide with beans are
Clarence River Rafting where, somewhat not on the
menu.
unusually, staff are expected to be able
to rustle up gastronomic masterpieces People are surprised
while camping.
Thats where it all kicked off for ...its amazing the
me because we use all this really
beautiful food out on the river, explains
things you can do in
Genevieve, who often takes people the wilderness
down the 180km river for six days at a
time. People are surprised, they think the passionate foodie, who was daily
theyre going to be eating baked beans cooking meals for both the moneyed
for a week and they get this really quite families holidaying on the yachts and
gourmet riverside experience. the crew.
And shes not exaggerating; rafters A keen snowboarder, she then headed
are as likely to be served eggs benedict for the mountains, where she cooked
with homemade hollandaise as they are for guests in an Austrian ski chalet, later
a bubbling cheesy lasagna, thanks to a because they love the food we cook for moving on to a luxury lodge in Norway.
cast iron camp oven. them out there. Sometimes I was learning from
Its amazing the things you can do in Which is where the seeds of Valley chefs I did a catering job for the
the wilderness, Ive even baked a spiced Gatherings were planted. Monaco Grand Prix with top London
apple cake with salted caramel and After a season on the river, Genevieve chefs, she recalls. But at other times
sesame brittle, says Genevieve. headed overseas. While she found life I was totally thrown in at the deep-end
Obviously the food changes with the working aboard superyachts in Europe cooking on my own.
seasons and whats available, but its a tough, she loved exploring the markets It was really interesting, each place
hunter-gatherer idea. We try hard to use in France and Italy. showed me a little bit more about each
local produce; fish we have caught and I couldnt speak the language but culture and their food. For example, in
vegetables from the garden. I was discovering all these new flavours Norway I had to prepare whale which
Nearly every client who comes off the then taking them back to the boat was quite challenging as a Kiwi; doing
river says, You must write a cookbook, and navigating around the galley, says something youve always associated with
being wrong. But for the Norwegians
whale is seen as a viable, sustainable
Quick fire questions food source, just like reindeer and

bacalao which is their salted cod.
I brought in a fresher, Kiwi influence.
QCan you share the best

tip your mum gave you QWhat is the best
produce in the Clarence
They were serving up meals with no
green vegetables and very simple
for cooking? She is always River region? Im just going to desserts, and I introduced salads and
trying to make me work clean; to have to have family bias and say fresh produce and combined it with
clean up after myself. the wild venison. their food. They loved it, and they
especially liked my cakes, they hadnt
QName a food you really

dont enjoy eating? QWhats the first dish
you learned how to
really seen cakes like that before.
Genevieves cakes were popular with
The only thing is celery I cant cook? Hokey pokey cookies. the Canadians too. There she worked
stand it. in a small town in Ontario, and despite
Q Whats the trick to QWhats your biggest

inspiration when it
breaking her femur on the slopes, she
launched a bustling cake stall at the
making substitutions in comes to cooking? farmers markets while also managing
cooking? Tasting and smell; just The produce around me. a small caf.
follow your instincts.
Q What are your top tips QCan you share your

go-to dish when you
for cooking outdoors? need to get dinner in 10 Valley Gatherings
Work with your environment, be minutes? Pasta spaghetti by Genevieve King
flexible, adapt to your available aglio e olio, which is spaghetti with (Something Beginning
produce and be prepared for garlic, oil and chilli. I learned that with G), $45, is
things to go wrong. one on a superyacht. out now. To find
stockists, go to www.
somethingbeginningwithg.com.

Foodie folk
cooks
But ultimately the desire to write a were right in the thick

NOTES
This soup showcases two
cookbook remained, and she returned of it our farm was of the most fantastic root
to Clarence in 2015 to resume working probably the worst vegetables, and tastes
as colourful as it
as a rafting guide on the river while hit of anybody. I didnt
looks.
photographing local producers and know if my parents were
gathering material for publication. alive it was very scary.
Featuring recipes including Mums Relief her loved ones were safe
Mums Mums Mayonnaise and turned to horror when Genevieve
Fudgy Chocolate Cookies which discovered the fault line pretty much
Genevieve has served everywhere from went under my bed, and her parents
superyachts in France to the Clarence house on their 3500-hectare farm
River Valley Gatherings also includes was so damaged it will also need to
the stories of local food producers. be demolished.
So the guy with the crayfish quota, my Today, she admits shes in limbo BEETROOT
friend who dives for paua, my dad with in terms of her living situation, but
his venison everybody around here has plenty of plans when it comes to
CARROT SOUP
has a connection to food. work. She is excited about launching 1 tablespoon olive oil
A keen photographer with an interest her food truck, and is weighing up 1 onion, chopped
in graphic design, she did everything long-term catering contracts as well 2 carrots, peeled and
from words and pictures to styling in as the option of simply parking up chopped
the book, so it made it all the more at events. 2 sticks celery, chopped
devastating when the earthquake hit I want to concentrate on the 4-5 beetroot, peeled and
ahead of her final read. sandwich, Genevieve explains. cubed
Delicious toasted sandwiches and 500g potatoes, peeled
Fall and rise panninis that use venison and other and cubed
On November 14 Genevieve was out on produce we have around here. It will 1 bouquet garni
a rafting trip in the middle of nowhere be local, seasonal and healthy... but 4 cups chicken or
when the earth started moving. not too healthy. vegetable stock
It was terrifying, watching the slips And as to the second book? 1 cup cold water
happen before our eyes, but we had this There are some beautiful stories salt and pepper
responsibility to continue on as guides, that have come out of the earthquake sour cream and chives, to
she says. We quickly established the that need to be told, she admits, serve
clients families and the families of the adding she even has a working title;
other guides were fine, but my family The icing on the quake. 1 Heat oil in a large saucepan.
And then there is also a dream of Add onion, carrots and celery.
T here are some running a caf whether in Clarence Cook, stirring, for 5 minutes
or somewhere else. until onions are softened.
beautiful stories It seems that far from being the 2 Add beetroot, potatoes,
from the earthquake conclusion of her food dream, Valley
Gatherings is just the beginning for
bouquet garni, stock and
water. Bring to the boil.
that need to be told the farm girl from Clarence. 3 Simmer on a low heat for
about an hour or until the
PHOTOGRAPHS DEREK MORRISON AND GENEVIEVE KING
beetroot is tender.
Using a 4 Discard bouquet garni.
cast iron Serve topped with salt,
camp oven, pepper, a generous spoonful
Genevieve can
happily whip of sour cream and a sprinkling
up delicious of chives.
baking.
TIP
A bouquet garni is a bunch
of herbs, typically encased
in a cheesecloth bag. You
can make your own with
whatever herbs you have
to hand, see page 127.

Travel
BUILDING taste
THE CHRISTCHURCH REBUILD HA S GIVEN THE
CIT Y A WHOLE NEW FLAVOUR, MAKING IT THE
PERFEC T SPOT FOR A FOODIE WEEKEND AWAY
WORDS RENEE JONES
C
hristchurch may have been Building, it has an uber-cool 1946 Austin Twenty Seven Steps
forced to reinvent itself in 10 parked outside.
recent years, but its not just By now youve probably worked up
the cutting-edge, modern an appetite, so venture to nearby New
architecture or funky street art thats Regent Street for dinner in the citys only
making it a must-visit destination. surviving complete heritage streetscape.
Foodies will be in heaven when they At night, this pretty street glitters with
discover whats on offer in the South fairy lights, and Twenty Seven Steps
Islands largest city as it rebuilds itself is the perfect place to appreciate
in the aftermath of the Canterbury the beautiful 1930s architecture. The
earthquakes. A veritable smorgasbord of sophisticated but relaxed restaurant
trendy cafs, restaurants and bars have serves delicious, European-inspired
flooded Christchurchs streets in recent food, and the service is excellent. The
years, meaning visitors and locals alike perfectly-cooked Tai Tapu Venison
are now spoilt for choice. with Fondant Celeriac is highly
recommended, and the delectable
Friday night desserts on the ever-changing menu are
Theres no better way to kick off the guaranteed to delight.
weekend than by heading to the heart It would be remiss not to enjoy a
of the city for a drink and some live nightcap at charming whisky bar The
music at one of the coolest new bars in Last Word just up the street; the perfect
town. Walking into Old Government Bar, place to sink into some retro armchairs
or O.G.B., is like walking back in time. and savour a wee dram to end the night.
The speakeasy, prohibition-style
establishment brings a touch of old Saturday
world glamour to Cathedral Square. A trendy brunch scene has evolved in
A small, intimate space, it employs Christchurch and nowhere is this more
super-friendly staff, who are dressed to evident than in the latest hot-spot,
impress, 1920s style. Its hard to miss; Uncommon on Tuam Street. The cafs served with vanilla mascarpone, maple
located in the historic Old Government sleek and modern interior is softened syrup, seasonal fruits, nuts and seeds.
with pot plants throughout, and youll A visit to Christchurch would not be
be left in no doubt of the skill of the complete without checking out the
chefs, as you can watch them beavering farmers markets that burst into life on
Old Government Bar (O.G.B.)
away in the open kitchen. Saturday mornings.
The Buttermilk Hotcake is a little piece Christchurch Farmers Market is
of heaven on a plate, light and fluffy, its located on the grounds of the historic
Riccarton House, and its a hub of
flavoursome delights. Dont miss Posh
Porridge, a stall serving delicious
combinations to warm your belly on
cold winter days. Think whisky raisins,
maple granola and vanilla custard, and
youll understand why the queue is
Uncommon so long. Alternatively, grab a delicious,
freshly-made organic salad from

A visit would not be
complete without checking
out the farmers markets
that burst into life
Hello Sunday
Snuggle up near the

fire or head out onto
the large deck to enjoy
spectacular views
BearLion Foods, your body will thank up near the fire or rug up and head
you for it. Take a seat on the river bank out onto the large deck to enjoy the
and tuck in, its the perfect place to spectacular views over the harbour.
indulge while watching the world go by. Back in the city and the chances are
If youre open to a drive, make the its wine oclock so make your way to
20-minute journey to the hip portside Vesuvio, a cosy little wine and jazz bar
suburb of Lyttelton for the lively farmers on Papanui Road full of ambiance. Enjoy
market that takes over the main street a drink from the excellent wine list,
of the village until 1pm. Its a great spot and if youre peckish, theres tapas and
to wander around stalls and food trucks delicious cheeses on offer. This great
while listening to live music. hideaway has various seating options;
By now you may be starting to lag with outside in a luscious, plant-filled, brick
all the excitement, meaning it must be courtyard, inside in the intimate main
time for an espresso hit at the Lyttelton bar, and upstairs, where theres a tiny
Coffee Company, a caf that simply library with faded newspapers and
oozes cool. They roast coffee beans on books lining the walls, illuminated by Vesuvio
site and have excellent food. Snuggle old-fashioned desk lamps.
Travel
Hello Sunday
A short stroll later, and hidden just

off Victoria Street is one of the citys King of Snake
favourite Southeast Asian restaurants.
King of Snake serves up mouth-watering,
contemporary dishes with flair from
a swanky restaurant filled with exotic
and extravagant dcor. The purple skull
wallpaper, gold tiles and lampshades
that look like snakes hanging from the
ceiling set the scene, the great service
is a bonus, but the real star of the show
is the food. The flavours pack some
punch and the Moong Dal and Mixed
Seed Salad, Fresh Lime and Avocado is
divine. If you have any room left, try one
of their cocktails before you leave.
Sunday
It wouldnt be the perfect Sunday
without indulging in breakfast at the Its so beautifully
aptly named Hello Sunday, a quaint little
caf oozing character located in a 19th presented, it almost
century former post office, and later
church, in the heart of Sydenham.
seems a shame to eat
C1 Espresso
Attentive and friendly staff it... almost
complement the charming touches
scattered throughout; wooden pews and food. This large, popular spot is time, youll get the chance to soak up
hint at the buildings former life and filled with quirky touches including a the lively daytime atmosphere of New
fresh posies adorn the tables. hidden door from the kitchen posing Regent Street. Treat yourself to a spot
PHOTOGRAPHS RENEE JONES, CHRISTCHURCH AND CANTERBURY TOURISM, INSTAGRAM AND SUPPLIED
There are plenty of creative dishes as a bookcase, pinball machines, an of people-watching while devouring the
on offer. The Avocado and Broadbean old sewing machine converted into a most delicious icy treat. This wee gem
dish is delicious, and comes with water dispenser and, of course, the now consistently creates new and interesting
poached eggs, goats cheese, dukkah infamous pneumatic tubes that deliver flavours to titillate your taste buds; a
and beetroot pure. Its so beautifully sliders to multiple stations throughout recent hit was a cinnamon gelato with
presented, it almost seems a shame to the caf at 100km/h. Whats not to love sugared donuts and berry jam. It was
eat it almost. about this iconic place? named Sugar, Spice and All Things
Ready for another caffeine hit yet? Theres no better way to end the Nice which is an apt way to describe
If so, C1 Espresso is a vibrant caf on weekend than on a sweet note, so make a weekend eating your way around the
High Street serving up superb coffee a stop at Rollickin Gelato. At the same foodie mecca that is Christchurch.
Five activities in Christchurch and surrounds

1 ROLL UP FOR
SHOW TIME!
Enjoy a concert,
2 SHOP TIL
YOU DROP
Hands-down one of
3 SEE THE
STREET ART
Lonely Planet has just
4 SILVER SCREEN
SENSATION
Make time to go to
5 SCHOOL OF
GOOD FOOD
Just 75km from
show or comedy gig the most unique named Christchurch one of the stunning Christchurch is the
in style at the shopping experiences as one of the worlds boutique cinemas. world-renowned
century-old Isaac in the city, The top destinations for Alice Cinematheque, Akaroa Cooking
Theatre Royal. Its Tannery is a Victorian- street art. Dotted a 38-seat cinema with School, where you can
been painstakingly style emporium built around are dozens of Egyptian-themed learn how to cook
restored and on the 19th century striking artistic murals dcor, is a popular some seriously good
partially rebuilt tanneries site in the to marvel at by foot choice in Tuam Street. food. Intimate sessions
following the industrial area of or on a hired bike. A Also worth a visit are offer instruction on
quakes, and Woolston. Browse the map of the murals Academy Gold everything from
flawlessly blends boutique shops then can be found at Cinema at The cocktails and canaps
original features enjoy refreshments in christchurchstreetart. Colombo or the plush to how to create a
with the new. one of many eateries. co.nz. Deluxe Cinemas. mid-winter banquet.

At the checkout
PURAWATER.CO.NZ
organic.raw.cultured PU RE WATER
WATE AT
YOU R FI NGERTI PS
Touch button display | Fits on your bench top | Simple and easy to use
HIGH QUALITY
PURIFIED
WATER
4 MODE
HOT & COLD
WATER
See us at the
3 STAGE NZ FOOD
FILTRATION
CLEAN, PURIFIED
SHOW
Organic sauerkraut and kimchi bursting with site K17
For more information contact Kim Chapman, ph: 07 578 3646, fax: 07 578 3647, mob: 021 673 133, email: classifieds@xtra.co.nz
WATER.
live cultures to nourish you from the inside out.
They are the perfect complement to any meal.
benourished.co.nz
Find us on Facebook or Instagram: @benourishednz DISTRIBUTED BY: FORSI Innovations Ltd,14 Waihou St, Matamata Ph 07 880 9479
Healthy, convenient,
food on the go
Ready to eat as a meal or to share!
Check out our other pre-packed salads
at your local Countdown
0800 272 523

sales@freshtogo.co.nz
www.freshtogo.co.nz
Give winter bugs
THE COLD
SHOULDER
WE ALL KNOW ABOUT
VITAMIN C AND
ECHINACEA, BUT THERE
ARE PLENTY OF OTHER
WAYS OF KEEPING
SNUFFLES AT BAY THIS
WINTER
INCREASE YOUR
VITAMIN D
Most of us have heard its beneficial to
dose up on vitamin C when you feel a cold
coming on, but new research published
earlier this year has created a buzz around
vitamin D. Researchers at Queen Mary
University of London analysed almost 11,000
people, including participants from New
Zealand, and concluded those with high
levels of the sunshine vitamin are less likely
to get colds. They found that for those most
deficient in vitamin D, taking supplements AVOID SHAKING HANDS
cut their risk of acute respiratory tract
Its automatic to reach out and shake a persons hand in greeting but
infections by half. While some foods, such
you might want to consider a more modern fist bump instead. Its not
as oily fish and eggs, are good sources of
a matter of being cool like the kids; scientists claim it could reduce
vitamin D, the best way to get it is through
the spread of bacteria and viruses by up to 90 per cent. Researcher
sunlight on the skin which means in the
Dr Dave Whitworth, from Aberystwyth University in the UK, believes
winter, supplements can be a good option.
changing this traditional form of greeting may significantly reduce
Naturopath Amie Skilton is unequivocal
incidence of winter bugs. It could potentially have a significant
about the benefits. Optimal levels of
impact on reducing flu when there is an epidemic, he says.
vitamin D help your body make its own
Whitworth does concede that refusing to shake a persons hand
microbial compounds, she
could be interpreted as rude, so suggests if you must do it, go for
says. [These] fight infection
the limp version. We found that if you had a particularly strong
particularly one called LL-37
handshake then double the amount of bacteria was transferred
that tackles viruses that cause
compared to an average gentle handshake, he says.
upper respiratory
tract infections.

Health
DONT LOSE THE SNOOZE

Your mum might have told you a good nights sleep will heal all
and it seems she was onto something. Researchers at Carnegie
Mellon University explored the connection between sleep
habits and the risk of getting sick, and concluded the more you
snooze the less likely you are to get the sniffles. They found
study participants who averaged five or six hours of shut-eye
each night were four times more likely to catch a cold than
those who slept seven hours or longer. Lead author Aric Prather
believes the findings are pretty conclusive. Short sleep was
more important than any other factor in predicting subjects
likelihood of catching cold, he says. It didnt matter how old
people were, their stress levels, their race, education or income.
It didnt matter if they were a smoker. With all these things taken
into account, statistically, sleep still carried the day.
GET GARGLING
Stop germs in their tracks by Instead of saying, HEAT UP YOUR
having a good gargle three times
a day. A Japanese study showed Not tonight, I feel WARDROBE
those who regularly swirl water a cold coming on, Are you doing your bit for the
in their throats are three times environment (and your wallet)
less likely to catch a cold than you might want by washing clothes on the cold
non garglers. You can just use
water, but for an extra boost
to change that cycle? You might want to rethink
that this winter. Research by the
choose cooled sage or thyme tea. sentiment to I feel International Scientific Forum
According to naturopath Kate
Powe, They are full of tannins that a cold coming on on Home Hygiene revealed the
flu virus can survive for between
help tighten the musocal junctions
in the mouth and throat, helping
lets get it on! eight and 10 hours on cotton
clothing. To protect yourself,
WORDS CATH BENNETT AND HELEN FOSTER PHOTOGRAPHS GETTY IMAGES
to stop invading pathogens use hot water in your washing

entering the body. machine, as the heat will help
HAVE SEX kill the virus. Using the steam
setting on your iron will further
Instead of saying, Not tonight, I feel
reduce the microbial load.
a cold coming on, you might want to
change that sentiment to, I feel
a cold coming on lets get it on!
A study from Wilkes-Barre University
in Pennsylvania found couples who
have sex once or twice a week have
30 per cent more of the cold-fighting
antibody immunoglobulin A than
those who abstain.
CUT DOWN YOUR SUGAR

Sugar-bashing has become a common pastime among everyone
from nutritionists and psychologists to dentists, and it seems
that as well as making you overweight and anxious
with rotten teeth, sugar lowers your immunity too. It
reduces the speed at which white blood cells gobble
up bacteria, explains naturopath Amie Skilton.

Double
duty beauty
SAVE TIME, MONEY AND SPACE IN YOUR
I
f your make-up bag is already
bursting at the seams, then you
need some clever products that
offer plenty of mileage. With this in
mind, weve scanned the aisles for the
MAKEUP BAG WITH HARD - WORKING BEAUTY best multipurpose beauty buys so you
PRODUCTS THAT HAVE MULTIPLE USES can free up some space in your kit and
save some dollars while youre about it!
Beauty
BB cream
When it comes to full face coverage,
BB cream delivers the works. It Hair oils and treatments
multitasks as a moisturiser, pore If your hair is on the dry side and
minimiser, sunscreen and colour skipping conditioner scares you, then try
corrector, while providing luminous swapping it for a hair oil or leave-in
coverage without the heaviness of a cream. The majority of treatments offer
foundation. Try: Garnier Miracle Skin everything a conditioner does and more,
Perfector BB Cream, 50ml, $15. without the greasy look and feel. Most
provide protection against heat styling
Baby oil tools too, so you can trade in two bulky
One of the most versatile bathroom You can trade in products for this one miracle multitasker.
staples, dont underestimate the uses of Try: OGX Argan Oil of Morocco Penetrating
baby oil. It is fantastic for removing two bulky products Oil, 100ml, $18; Pantene BB Crme for
stubborn makeup, moisturising dry skin,
for this one miracle
Hair, 135ml, $11.25; or Schwarzkopf Extra
soothing inflammation and Care 6 Miracles Oil Essence, 75ml, $16.99.
using in place of shaving
gel. Most brands of baby oil multitasker Gradual tan moisturisers
feature skin-softening As the memories of summer fade, so
emollients and a mild 2-in-1 shampoo too do our tans. Luckily, theres a
fragrance, which make it an and conditioner plethora of all-in-one moisturisers with
ultra-nourishing product, In the past reserved for tanning agents to come to the aid
especially during the men and kids who wanted of pasty pins. Gradual tan lotions
cooler months. a fuss-free, quick solution, provide deep hydration as well as
Try: Johnsons Baby Oil, the latest offerings deliver a year-round bronze glow. A
200ml, $4.50. superior results that the gradual tan is also more forgiving
whole family will love. than an instant tan, making it
Micellar water Formulations have come a ideal for self-tan novices who are
Theres a lot of hype around micellar long way in recent years, after foolproof streak-free
water, and while you could be forgiven meaning you can now options. These moisturisers are
for dismissing it as a fad, its buzz worth cleanse and condition in perfect for fairer skin tones.
WORDS ERIN BERRYMAN PHOTOGRAPHS GETTY IMAGES AND SUPPLIED
buying into. The gentle formula is made one simple step without Try: Dove Summer Glow Body
up of tiny cleansing oil molecules compromising on shine. Lotion, 400ml, $9.59.
known as micelles, which are suspended Try: Sunsilk Co-Creations
in water. These act as a magnet to Total Care 2in1 Shampoo, 350ml, $5. Palettes
capture impurities and excess oil, When space and beauty budgets are
without vigorous rubbing. As well as Tinted lip balms limited, palettes will be your new best
removing makeup and cleansing, Once upon a time lip balms were kept friend. Make life easier and find a
micellar water also soothes and in the depths of our handbags, reserved palette that contains all your bronzing,
refreshes skin in one easy for occasions when our lips needed blushing, highlighting and
step. The best part is theres some love. It was always a case of eye shadow needs in one.
ALL PRICES CORRECT AT TIME OF PRINT
no rinsing required! sacrificing on colour To glam up your look, dust

Try: Garnier Micellar when chapping struck a highlighter shade over
Cleansing Water, until now. Beauty brands your lids and finish with a
400ml, have answered our darker eye shadow in the
$13.99; or prayers and delivered crease of your eye.
Simple pigmented colour that Try: Collection
Micellar nourishes and provides Cosmetics Gorgeous
Facial moisture all day long. Glow Bronze Block
Cleanser Try: LOral Paris Infallible in Bronze, $16.99;
Cleansing Sexy Balm in Clueless, $17.99; or Maybelline
Water, 200ml, or Rimmel The Only 1 Lipstick Bronzer Brick in
$11.99. in Best of the Best, $16.99. Blonde, $19.99.

Editor and Food Director Sophie Gray
Managing Editor Nicky Dewe
34
Editorial Director Sarah Henry
Creative Director Louise Thomson
Senior Designer Sacha Anderson
Writer and Subeditor Cath Bennett
Editorial Assistant Sophie McEwen
Contributors Erin Berryman, Todd Eyre,
Helen Foster, Melanie Jenkins, Renee Jones,
Bess Kilpatrick Mason, Rebekah Robinson, Manja
88
Wachsmuth, Jo Wilcox
Publisher Bauer Media Group (NZ) LP. Street
address: Bauer Media Centre, 90 Wellesley Street,
Auckland. Postal address Food magazine, Private
Bag 92512, Wellesley Street, Auckland 1036.
Index: Find
Chief Executive Officer Paul Dykzeul
Publisher Brendon Hill
Commercial Director Paul Gardiner
Commercial Brand Manager Kath Gola
Direct Account Manager Emi Hooper
Finance Business Analyst Ferozza Patel
Production Manager Susan Lewis
Printer PMP Print
Distribution Gordon & Gotch
Editorial Enquiries Ph (09) 308 2773,
email foodmagazine@bauermedia.co.nz.
Subscription Enquiries Auckland subscribers
phone (09) 308 2721. If outside Auckland please call DF DAIRY-FREE GF GLUTEN-FREE V VEGETARIAN LS LOW SUGAR
toll free on 0800 MAGSHOP (0800 624 746), email
magshop@bauermedia.co.nz or
visit www.magshop.co.nz.
Advertising Enquiries Auckland: Direct Account
Manager Emi Hooper (09) 308 2897
emihooper@bauermedia.co.nz. Classified Sales Breakfasts & Starters
Manager Kim Chapman (07) 578 3646 98 Garlic Chicken, Lentil & Spinach
37 Cheesy Spinach Dip & Rolls V LS
classified@xtra.co.nz
The contents of Food magazine are copyright 34 Flourless Banana & Blueberry Pasta DF LS
protected and may not be reproduced in Pancakes V LS 101 Gnocchi with Tomato & Basil
any form without the written permission of
the publisher. All product claims in Food 87 Salmon & Caper Brunch Loaf LS Sauce V LS
magazine have been made by and are the 110 Moroccan Chicken with Cauliflower
sole responsibility of the product marketer or
appointed agent. Light Meals Pilaf DF GF LS
52 Beef & Vegetable Soup DF LS 47 Moroccan Chickpea Stew V LS

Please note: some products may be available at
selected stores only. 47 Boston Baked Beans DF 52 Moroccan Lamb with Honey DF LS
Publication July / August 2017 110 Broccoli & Prawn Fried Rice DF LS 30 Peanut Curry Parsnip Pot Pie V LS
ISSN 2253-282X
68 Chocolate Chilli Beef Nachos DF GF LS 98 Pork Rissoles with Peppered
Terms and conditions for prize draws in this issue unless
48 Ham & Green Lentil Soup DF LS Greens DF LS
stated otherwise: Entry into competitions is deemed
to be acceptance of these terms and conditions. The 29 Spicy Thai Parsnip Latkes V LS 52 Pulled Beef with Barbecue Sauce DF LS
promoter is Bauer Media Group (NZ) LP, 90 Wellesley Street
107 Spinach & Eggplant Mini 38 Saag Aloo Spinach & Potato
West, Auckland 1010. Prizes cannot be redeemed for cash,
exchanged or transferred. Employees of Bauer Media, Meatzzas DF GF LS Curry DF GF V LS
associated sponsor(s) or their families or agencies are not
40 Spinach & Feta Gzleme V LS 103 Sausage & Tomato Pasta DF LS
eligible for prizes. Entry is open to New Zealand residents
only. The winners will be drawn by Bauer Media, the decision 51 Sicilian Meatballs in Spicy Tomato
is final and no correspondence will be entered into.
Mains Sauce DF LS
Food magazine (ISSN 2253-282X) is subject to copyright in its
107 Cauliflower Burgers V LS 108 Silverbeet Risotto GF V LS
entirety. The contents may not be reproduced in any form,
either whole or in part, without the written permission of 121 Cheesy Vege Pasta Bake V LS 88 Smoked Fish & Coconut Curry DF GF LS
the publisher. All rights reserved in material accepted for
publication, unless initially specified otherwise. All letters
97 Chicken Tabbouleh LS 109 Spanish-Style Fish with Smoky
and other material forwarded to the magazine will be 86 Crab Spaghetti with Garlic & Almond Eggplant DF GF LS
assumed intended for publication unless clearly labelled
Not for publication. Opinions expressed in the magazine Crumbs DF LS 100 Spinach & Cheese Quesadillas V LS
are not necessarily those of Bauer Media Group (NZ) LP. No
103 Creamy Mushroom Pasta Bake V LS 99 Steaks with Garlic Mushroom
responsibility is accepted for unsolicited material.
66 Crunchy Southern Fried Chicken with Sauce GF LS
Chilli Butter Corn LS 84 Sweet Chilli Tuna Pizza LS

103 next issue
58
ON SALE
AUGUST 28, 2017
that Recipe The

really useful
issue
DF DAIRY-FREE GF GLUTEN-FREE V VEGETARIAN LS LOW SUGAR
IN SEASON
Make the best of mushrooms,
green beans, pineapples and
lemons
Desserts & Sweets
116 Toad-In-The-Hole with Caramelised 58 Apple, Cherry & Amaretti Crumbles V
ITS A CELEBRATION
Onion Gravy LS 33 Banana Cigarillos with Maple Cream V Impressive birthday cakes
85 Tuna & Chilli Bean Enchiladas LS 70 Buttermilk Doughnuts with Vanilla everyone can make
48 Vegetable Stew V LS
Glaze V
51 Vietnamese Beef Brisket DF LS

61 Caramel Meringue Pie V NEW WAYS
90 Warm Lemon Pepper Tuna Rice
76 Chocolate Fish and Shrewsbury Chips WITH... Eggs
with Strawberry Sauce V
Bowl
PLUS
DF GF LS
79 Choc Honeycomb Icecream Stuffed
Spotlight on... lentils
Salads & Side Dishes Brandy Snaps V
PHOTOGRAPHS STOCKFOOD/ONESHOT AND ISTOCK IMAGES
71 Dark Chocolate Tart V

31 Bacon-Wrapped Parsnip & Potato
78 Jaffa Chocolate Crackle Slice GF V
Loaf GF LS
25 Kiwifruit Curd Tarts V
119 Red Cabbage Kimchi DF GF V LS
26 Kiwifruit Freezer Pops GF V LS
101 Teriyaki Chicken Rice Salad DF LS 27 Kiwifruit, Ginger & Apple Crumble V
97 Vietnamese Tangy Beef Salad DF GF LS 58 Mixed Berry Clafoutis V
114 Yorkshire Puddings V LS 146 Chocolate Toffee Molten Puddings
with Salted Caramel Sauce V
Bakes & cakes 62 Slow Cooker Caramel Mud Cake V
74 Caramel-Loaded Anzac Biscuits V 61 Slow Cooker Sago Pudding V
77 Chocolate Candy Bar Cheesecake 122 Spiced Apple Filo Cups V
Bites V 35 Toffee Rum Warm Banana Splits GF V
75 Chocolate Lolly Cake Slice with Gooey 58 Warm Chocolate Banoffee
Marshmallow Frosting V
Pavlova GF V
69 Chocolate Lovers Layer Cake V Make your own

67 Rosemary Cheddar Buttermilk Soda
Bread V LS
Crackers
COOK the cover
RECIPE SOPHIE GRAY PHOTOGRAPH MELANIE JENKINS
ART DIRECTION & STYLING SACHA ANDERSON
CHOCOLATE TOFFEE MOLTEN PUDDINGS WITH SALTED CARAMEL SAUCE

PREP + COOK TIME 20 mins SERVES 4 1 Preheat oven to 200C. Grease four Salted caramel sauce (see below).
cup dariole, pudding or custard 7 Rest cooked puddings for 1 minute,
v moulds and dust with cocoa. they will sink a little. Run a knife around
cocoa powder, for dusting 2 Melt butter in a saucepan, remove the sides before turning out onto plates.
100g butter, chopped from heat and stir in chocolate pieces Spoon sauce over the top, sprinkle with
200g dark chocolate, broken in pieces until completely smooth. Leave to cool. flakes of salt and serve with whipped
2 eggs 3 In a separate bowl, lightly whisk the cream or icecream.
2 egg yolks eggs, yolks and vanilla essence, then Salted caramel sauce
teaspoon vanilla essence whisk in the sugar. Add the cooled Combine butter and brown sugar in a
cup caster sugar chocolate mixture, then fold in the flour small saucepan and heat until melted.
2 tablespoons plain flour until just combined. Dont over mix. Add the cream and boil for 2-3 minutes.
8 chewy toffees 4 Fill moulds full then add 2 toffees Sauce will thicken on cooling.
pinch of flaky sea salt before topping to full with mixture.
whipped cream or icecream, to serve Dont overfill as the mixture will rise PER SERVE Energy 1104kcal, 4624kj Protein
when cooking. 8.6g Total Fat 73g Saturated Fat 36.8g
SALTED CARAMEL SAUCE 5 Place on a rimmed baking tray and Carbohydrate 109g Fibre 0.7g Sodium 378mg
110g butter bake for 14-15 minutes, or until the top
1 cups brown sugar springs back when touched gently.
cup cream 6 While puddings are baking, make the
TIPS
Serve puddings warm from the oven as
the liquid filling will set as they cool.
Mixture can be stored unbaked overnight
in the fridge; filled moulds can be frozen,
unbaked. Dusting the moulds with cocoa
instead of flour before filling ensures the
puddings turn out neatly and without
white specks.
cooks
NOTES
Sauce will set solid when
cold. Reheat in a saucepan
and whisk until smooth.
You can omit the toffees
from the puddings, if
you prefer.

Fills more Kiwi
garages than any
other Plug-In Hybrid
From $59,990+ORC*
New Outlander PHEV has even more of the features that have made it New Zealands favourite:
54km EV range 1.7L per 100km economy 20-Minute Fast Charge at a Fast Charge station
App control Smartphone Link Display Audio Super-All Wheel Control 8 year battery warranty.
Call 0800 54 53 52 or visit mmnz.co.nz to book a test drive.
*Price listed is for Outlander PHEV XLS. VRX model pictured and available for $67,990 +ORC. Price excludes On Road Costs of $450
which includes WoF, Registration and a full tank of fuel. Visit mmnz.co.nz for full warranty terms & conditions.
MMNZ3024
Finally, a fire that
does exactly what
you want.
FlameSelect
The new Bosch gas cooktops with FlameSelect offer absolute
control of fire when it comes to adjusting the flame.
Featuring patented valve technology that allows you to control nine
predefined heating levels, you will enjoy a completely new level of
precision in the kitchen.
Learn more at www.bosch-home.co.nz

Food New Zealand July-August 2017

Diunggah oleh

Informasi Dokumen

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

Food New Zealand July-August 2017

Diunggah oleh

Hak Cipta:

Format Tersedia

JULY / AUGUST 2017

MADE BY IWIS FOR IWIS S

Watch our quick video at chelsea.co.nz/citruslemoncheesecake

More delicious recipes

Watch our quick video at chelsea.co.nz/hokeypokey

132 Whats in JULY / AUGUST 2017

Food for thought Family first

Fresh ideas in 45 minutes or less

6 FOOD JULY / AUGUST 2017

132 FOODIE FOLK A food hero who is

Making life easier 13

V VEGETARIAN LS LOW SUGAR

FOOD JULY / AUGUST 2017 7

show and tell Its cold outside... so heat up with

8 FOOD JULY / AUGUST 2017

Thank you Paula

it might not be picture perfect, but

FOOD JULY / AUGUST 2017 9

Range may vary by store.

Cookie crumble Nutty choc Apple crisp

FOOD JULY / AUGUST 2017 11

The last thing you want to do at the end of a long day is

FOOD JULY / AUGUST 2017 13

QWhat is the toughest

QSo how do you juggle those

14 FOOD JULY / AUGUST 2017

Food editors picks

Almond Breeze Explore Cuisine Edamame & Meadow mushrooms winter

For a relaxed meal with friends or

If its healthy, its in the hub

QHow long have you run

QWhat do you think sets

NOSH CAF CHOWDER

18 FOOD JULY / AUGUST 2017

Emi bites back

O ne of my fond childhood memories

1. Maison DOr Cushion Lustre Tribal,

Save the date...

Tauranga Coffee Festival Visa Wellington on a Plate

We are coveting these

Enter code FOODMAGDS

milk it gives a subtle chocolatey

Some combos to try:

FOOD JULY / AUGUST 2017 23

RECIPES AND STYLING SOPHIE GRAY

24 FOOD JULY / AUGUST 2017

FOOD JULY / AUGUST 2017 25

KIWIFRUIT FREEZER POPS

1 Slice both ends from the kiwifruit. Slip a

PROPS FARMERS, FREEDOM FURNITURE, BRISCOES, STEVENS AND STYLISTS OWN

PER SERVE Energy 24kcal,

KIWIFRUIT, GINGER & APPLE CRUMBLE

FOOD JULY / AUGUST 2017 27

RECIPES AND STYLING SOPHIE GRAY

28 FOOD JULY / AUGUST 2017

SPICY THAI PARSNIP LATKES

FOOD JULY / AUGUST 2017 29

30 FOOD JULY / AUGUST 2017

FOOD JULY / AUGUST 2017 31

RECIPES AND STYLING SOPHIE GRAY

32 FOOD JULY / AUGUST 2017

1 Preheat oven to 220C. In a bowl,

PER SERVE Energy 687kcal, 2879kj Protein 7g

FOOD JULY / AUGUST 2017 33