This recipe for peach and berry cobbler was devised a while ago and everyone seems to like it – it’s fluffy, slightly eggy with a nice firm crust. Continue reading “Peach Cobbler”
It is well known that Kiwis and Aussies have a rich history of gentle ribbing. For decades, we have argued over who invented the pavlova.
The answer, we thought, came in 2008 when Professor Helen Leach wrote The Pavlova Story: A Slice of New Zealand’s Culinary History, saying the first true pavlova recipe was Pavlova Cake from New Zealand in 1929. While a dessert named after the famous Russian ballerina Anna Pavlova was a four-layered jelly from a book published in 1926.
However, Dr Andrew Paul Wood, a New Zealander, and Annabelle Utrecht, an Australian, have been tracing the origins of the dish for two years. They can “categorically state” the modern pavlova began life as a German torte, eventually travelling to the US where it evolved into its final form.
They have found more than 150 pavlova-like meringue cakes served with cream and fruit prior to 1926. They have also found more than 50 dishes named after Pavlova occurring before 1927. Continue reading “Pavlova”
The secret is in the slap. By occasionally slapping the dough down onto the table, the gluten relaxes, making it easier to roll out without springing back. That and generously dusting the dough as you go. Continue reading “Pasta Dough”
Comfort food that is easy and cheap to prepare. You can make a double batch and freeze some if you like. Continue reading “Oakhill Potatoes”
I almost loathe to give away just how simple these are as they really do look as though you’ve toiled away n the kitchen when truth be told you can wow your guests with around 15 mins work! Continue reading “Miniature Baked Cheesecakes”
This is the yummiest meatloaf around, so moist and full of flavour. My mum use to make it when we were kids, she still does and my kids love it just as much as I do. Great hot or cold (if you can leave it long enough to go cold) The only meatloaf recipe very kiwi should have. Continue reading “Meatloaf with BBQ Sauce”
This dish is easy to prepare in one pot in the microwave oven Continue reading “Hearty Mince Pasta”
Use full sugar Red Coke. The diet stuff doesn’t have the necessary sugar to reduce down to a yummy sticky gooey sauce. I like to use wings but any cut of chicken will do. The long slow cooking is the secret to great chicken. Continue reading “Cola Baked Chicken”
I love, love, LOVE cinnamon rolls. They are absolutely one of my favourite things to make at home. Name one thing that smells and tastes better than a warm cinnamon roll fresh out of the oven, slathered with melty gooey cream cheese frosting. I don’t think there’s anything in existence that sounds better than that! Continue reading “Cinnamon Rolls”
Chicken and noodles with chilli peanut sauce Continue reading “Chicken and Noodles with Chilli Peanut Sauce”
This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal. Continue reading “Chicken and Mushroom Pie”
When the days are getting shorter and the mornings are beginning to bite – autumn is well and truly here. Autumn is traditionally a time of abundance, when vegetables that have been ripening throughout the summer can be harvested and enjoyed throughout the winter months. Take advantage of autumn’s bounty of mushrooms, pumpkins, capsicums, garlic, kumara, tomatoes, eggplant, beetroot, watercress, parsnips and carrots with this easy and satisfying recipe. Continue reading “Caramelised Roast Vegetables”
I don’t care if real men don’t eat quiche. I do and I love it. This one has no pastry base. Continue reading “Baseless Quiche”
A great way to use up old bananas. I sometimes freeze them whole once they get past their best fro eating then when I have enough make a big banana cake. Yumm Continue reading “Banana Cake”
Cheesy tomatoey basilly deliciousness. I used all three types of tomatoes because I like them all and I wanted all the different textures in the sauce. You could easily omit one and replace it with more of another depending on what you have on hand or how you like the texture. Continue reading “Baked Caprese Rigatoni”