Mmm pancakes. A great weekend breakfast for the kids (and big kids). Continue reading “Perfect Pancakes”
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Trademark Paving Incident
As a cyclist I regularly see incidents involving shocking driving from vehicle drivers. I understand that it’s often debatable who is at fault so I have a dashcam mounted on my bike to record what happened.
I hope that I am never involved in a serious incident but it does happen and having some hard evidence can often help establish what happened.
On my ride home last night I almost go hit by the driver of a small truck owned by Trademark Paving which is a subsidiary of Trademark Construction. Had I not braked hard I could well have ridden into the trailer. Anyway here’s the video clip Continue reading “Trademark Paving Incident”
Peach Cobbler
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”
Pavlova
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”
Pasta Dough
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”
Oakhill Potatoes
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”
Miniature Baked Cheesecakes
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”
Meatloaf with BBQ Sauce
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”
Hearty Mince Pasta
This dish is easy to prepare in one pot in the microwave oven Continue reading “Hearty Mince Pasta”
Cola Baked Chicken
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”
Cinnamon Rolls
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
Chicken and noodles with chilli peanut sauce Continue reading “Chicken and Noodles with Chilli Peanut Sauce”
Chicken and Mushroom Pie
This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal. Continue reading “Chicken and Mushroom Pie”
Caramelised Roast Vegetables
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”
Baseless Quiche
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”