Everyone will enjoy this. I liked it because it was not too sweet like some of the other recipes I have tried, and the red pepper flakes gave it a nice little kick.
Continue reading “Slow Cooker Brown Sugar and Garlic Chicken”
Ingredient: Vinegar
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”
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”