Whats on > Recipes

We've had a great response to our favourties cook book promotion.  We had hundreds of fantastic recipes that did not make it

into our cook book.  Each week we will share two of these yummy recipes with you.

 

Tiramisu from Jill Beatson

Tiramisu

Ingredients

2 cans of Sweetened Condensed Milk

2 tubs Philly Cream Cheese

6 tblspn Brandy

300ml cup of cold strong black coffee

2 pkts of Sponge Finger biscuits

4 tblspn Cocoa Powder

Method

Beat together condensed mild and cream cheese.  Mix together cold coffee and brandy.

Taking one sponge finger at a time and dip into the coffee mixture.  Line dish or

individual ramekins with the coffee dipped biscuits. Spoon over 1/2 the milk/cheese mixture.

Sift over a generous layer of cocoa powder.  Cover with another layer of sponge fingers, cream

and cocoa.  Chill at least 30 minutes before serving.

Story

This dessert derives it's name from the Italian for "pick me up" because of the brandy and strong

coffee used as flavourings.  I got the recipe from a "condensed milk" cook book and it was a promotion years

ago when I was about 18.  I had a real interest in cooking desserts! it's yummy.

 

 

Courgette Slice from Wendy Nossmann

Courgette Slice

Ingredients

1 1/2 cups grated Courgette

1 cup Self Raising Flour

4-5 Eggs

1 Onion

1 cup Grated Cheese

1/2 cup oil

chopped Bacon

Herbs to taste

Method

Beat eggs.  Add to all other ingredients.  Pout into a baking paper lined loaf tin.

Bake in a moderate oven 30-40 minutes.

Story

Whilst living in Christchurch in the 80's I bought a little cook book in Merivale called

the Village Cook book 2.  The recipe is great to make in the summer when courgettes

are abundant.  Tastes good hot or cold.

 

Traditional Christmas Pudding from Anne White

Traditional Christmas Pudding

Ingredients

340gms Currants

330gms Sultanas

230gm Raisins

60 gm Peel

30 gm blanched chopped almonds (optional)

1 tspn Almond Essence

100mls Brandy

zest and juice 1 lemon

Dry ingredients

170 gm Plain Flour

2 tspn Mixed Spice

1 tspn Nutmeg grated

2 Eggs

200gm Brown Sugar

200gm Butter

1tblspn Treacle

4 tblspn Beer or Milk

170gm Fresh White Breadcrumbs

Brandy Butter

Cream 60gm unsalted butter with 3/4 cup sieved icing sugar.  Blend in 2 tblspns brandy.

Pipe into dish, chill, decorate with chopped glace cherries.

Method

Put first 8 ingredients in large bowl and leave overnight.  Following day sift all dry ingredients.

Melt butter, add treacle and beer or milk.  Beat 2 eggs with the brown sugar.  Alternatively add all ingredients

tp fruit.  Stir really well.

Have a buttered 1.2 litre bowl (I use aluminium bowl) and large saucepan with 2-3 inches of boiling water. 

Transfer mixture to bowl.  Cover with baking paper and foil secured with string. Bring back to the boil.

Simmer 5 hours topping up with boiling water.  When cool replace baking paper and foil.  May be stored 3-4 weeks at

room temperature.  To reheat steam 2-3 hours. Serve with creamy custard, cream or brandy butter

Story

I was given this recipe by my Mother-in-law when first married in the 1960's in the UK.  Every year for nearly 40 years

I have made if for our families Christmas dinner.  It became something of a tradition.  Now times have changed and family

scattered and the great pudding is made for special occasions (mid Winter Christmas parties)

 

Ruby Red Salad from Claire McFadzien

Ruby Red Salad

Ingredients

1 x Raw Beetroot - peeled and grated

2 x Raw Carrots - peeled and grated

1/4 cup fresh Mint leaves - rinsed and chopped

1/3 cup dried Cranberries

2 tblspn Sunflower Seeds

2 tblspn Pumpkin Seeds

 

Dressing

2 tblspn Balsamic Vinegar

2 tblspn Orange Juice

2 tblspn Lemon Juice

2 tblspn Rice Bran Oil

2 tblspn brown sugar

Shake together in jar with lid and pour over salad

Method

In a salad bowl combine beetroot, carrots, mint and cranberries.  Scatter the sunflower and pumpkin seeds on the salad and pour over dressing.

 

Story

My mother gave me this recipe, given to her by an Iranian friend and I have used it every summer since.  When my children were young, I got

them to eat beetroot because they knew "red ruby salad" was Grandma's "special" recipe.  They always competed to find the most rubies

(cranberries) in their salad.

 

Chez Panisse Chocolate Cake from Danielle McFadzien

Chez Panisse Chocolate Cake

Ingredients

250g dark Chocolate broken into pieces

250g Salted Butter

6 medium Eggs, separated

1/2 tspn Cream of Tartar

175g Castor Sugar

55g soft Brown Sugar

55g ground Almonds

3 tblspn Plain Flour, sifted

Method

Preheat oven to 190° fan bake and line a cake tin.

Melt chocolate and butter in a bowl over a pot of simmering water or in a microwave. Once melted

whisk together until smooth.

Whisk egg whites, cream of tartar with an electric mixer until soft peaks form.

Whisk the egg yolks in a large bowl with both sugars until thick and pale.  Pour in the chocolate mixture

and gently mix until smooth.

Add almonds and flour to the chocolate mixture and mix again.  Carefully fold in the egg whites.

Pour the batter into prepared tin and bake for 20-30 minutes until the cake is set but slightly wobbly

in the centre.

Cool in tin, once cooled remove and dust with icing sugar or cocoa powder.

Story

Our family are big chocolate cake lovers and have always been on the quest to find the perfect one.  After

trying several recipes from friends and a bit of customisation we have finally come up with this beauty.

It is the richest, most squidgy chocolate cake your will ever have.

Microwave Sweet and Sour Chicken from Shirley Crampton

Microwave Sweet and Sour Chicken

Ingredients

1 tblspn Butter

1 Onion finely chopped

1 Carrot grated

finely chopped Cabbage (optional)

1/2 finely chopped Capsicum

2 sticks chopped Celery

2 tblspn Cornflour

1 tblspn Soy Sauce

1 Tblspn Brown Sugar

1 cup Pineapple Juice

1 cup Water

2 tspn Beef Stock Powder

3 cups cooked Chicken

Salt and Pepper

Cooked Rice

Method

Place vegetables in large casserole dish.

Blend together soy sauce, brown sugar, pineapple juice, water, stock powder and

add to vegetables.  Cook on high 8-10 minutes.

Stir in cooked chicken, heat through on high 2-4 minutes.  Serve with cooked rice.

Story

This is a quick tasty meal whipped up by my late Mother.  She was the most fantastic "on the budget"

cook.  Her cream sponge dissolved in your mouth.  Her budget was small but her tastes were huge and

kept pouring out of her kitchen.

 

 

Kumara and Chickpea Burgers from Laura Paynter

Kumara and Chickpea Burgers

Ingredients

500g Kumara - chopped

400g can Chickpeas - drained

1 cup dried Bread Crumbs (I use fresh use approx 2 cups)

1 tsp ground Cumin

5 green Spring Onions - sliced

1/3 cup Vegetable oil

1 loaf Turkish Bread

250g tub of Cream Cheese

Sweet Chilli Sauce

I also use mesclun salad - tastes amazing in burger

Method

Boil Kumara until tender - drain and process with chickpeas and half of the breadcrumbs,

cumin and four of the onions.  Shape into 8 patties.  Coat patties in remaining breadcrumbs.

Cook in frying pan with oil until golden on both sides.  Cut turkish bread into 4 pieces  - cut in half

and toast (optional).  Spread cream cheese and sweet chilli sauce on inside of bread, place on salad,

then patty with the remaining spring onion.

Story

This recipe came from a work friend after I discussed my frustration over what I could cook my Mother

when she came to stay, as she had recently decided to become a vegan. Now it's a family tradition that

we all enjoy when Mum comes to stay. We love the cream cheese in the burger but I replace that with

hummus for Mum and sometimes myself.  I have also made this recipe for friends, everyone has said they

really enjoy it - its a unique and healthy dish (depending on your cream cheese helping!) Like any burger the

variations are endless on the fillings that can be added.

 

 

 

Caromel Scones from Gemma Andrew

Caromel Scones

Ingredients

2 large cups of Flour

2 tsp Baking Powder

1 cup Milk

85g Butter

1 Egg - beaten

1 cup Brown Sugar

55g Butter

Method

Melt first measure of butter.  Add milk and egg.  Mix into flour and baking powder. Flatten on floured

board into a rectangle shape.  Melt second measure of butter and mix into brown sugar.  Spread on top

of scone mix.  Roll scone dough lengthways and cut into 2cm slabs.  Put onto cooking paper so the round edges

of each scone are just touching. Bake until golden.

 

Peanut Butter and Jam Slice from Gemma Sampson

Peanut Butter and Jam Slice

Ingredients

125g Butter

3/4 cup Sugar

1/2 tspn Vanilla Essence

1 large Egg

250g Peanut Butter

190g Flour

1/2 tspn Baking Powder

1/2 tspn Salt

250g Jam

65g chopped Peanuts

 

Method

Cream butter and sugar, beat in vanilla essence, egg and peanut butter.  Add flour,

baking powder and salt.  Combine.  Place 2/3 of the mix on the bottom of a greased pan,

then spread the jam over and place the remaining 1/3 of mix on top.  Bake for 45 minutes

at 180°.

 

Story

I am an apprentice baker, and each year I go on a block course.  This year my friend and I

traded some of our home baking recipes and this is the one she gave me.  I bake it for my

family to use in their lunches or when we have people coming around.  It is delicious.

 

 

Beef Casserole from Margaret Jenks

Beef Casserole

Ingredients

Stewing Steak or Gravy Beef

Onions

Carrots

Peas

Potatoes

2-3 cloves of Garlic

Salt and Pepper to taste

3 Tbspn Soya Sauce

1/2 cup Sago for thickening

Water

Butter

Method

Cut steak into cubes, peel and slice carrots and onions, peel and crush garlic.

Place all above in a large roasting dish and add peas, salt and pepper, sauce and sago.

Add enough water to just cover, mix well. 

Scrub or peel potatoes and cut length wise into 1.5cm - 2cm slices, then place slices on top

of meat mixture, cover with lid or foil and cook at 150-180° for 2 1/4 hours - uncover and rub

butter onto each of the potato slices and grill fro 15 minutes or till golden brown.

Can be served by its self or with other vegies of your choice.

 

Story

This old recipe is from my grandmother in England.  My Mother used it a lot as I was growing up,

she used it often when she was expecting guests but not sure of their arrival time - it only needed

grilling and serving once the guests arrived.  It became a favourite with my family also it is great when

leftovers can be used the following night.  Very yummy.

 

Pear & Parsnip Soup from Sue Barnes

Pear & Parsnip Soup

Ingredients

375g firm Pears - peeled and roughly chopped

500g Parsnips  - peeled and finely chopped or sliced

30g Butter

1 large Onion - finely chopped

2 tspn Curry Powder

4 - 6 cups Chicken Stock

Salt and Pepper to taste

 

Method

Melt butter in large saucepan - add onion.  Cook over gentle heat (approx 10 minutes).

Add curry and stir.  Add parsnips and pears.  Saute until aromatic. Add stock and cook

covered for 30 minutes.  Puree.  If too thick add more chicken stock.

Serves 4-6

 

Story

A lovely soup using local ingredients.  First tasted while eating at Petite Fleur Restaurant.  I was so

impressed I begged for the recipe which has become a family favourite.  Can also serve with caramelised

walnutes - pour soup over top of walnuts.

 

Mum's 1960's Glazed Meat Loaf from Tracey Shanks

Mum's 1960's Glazed Meat Loaf

Ingredients

500g Mince

450g / 1 tube Sausage Meat

1 cup Breadcrumbs

2 finely crushed Weetbix

1 Onion grated or finely diced

2 Eggs

2 tbspn Tomato Sauce

1 tbspn any other sauce (Sweet Chilli or Chutney etc)

1 tspn crushed Garlic

1 tspn Mustard

 

Glaze

1 tspn dry Mustard Powder

1 tbspn Brown Sugar

1/4 cup Tomato Sauce

 

Method

Heat Oven to 160° C

Mix all ingredients in a bowl, then press into greased loaf tin.

Turn tin upside down on to tin foil on an oven tray.  Bake 30 minutes.

Remove tin from Loaf.  Brush loaf with glaze.  Return loaf to oven

for 30-40 minutes at 180°C or until cooked through.

 

Story

This Glazed Meat Loaf has been a family favourite for around 40 years and was

handed on to me when I moved out of home and went flatting.  Now my children

enjoy as I did.  It will feed a family of four but I always try to keep some for delicious

meat loaf sandwiches the following day.

 

Fudge Cake from Jen Hobbs

Fudge Cake 

Ingredients

225g butter

1 Cup Sugar

4 Tbspn Cocoa

1/4 tsp Salt

2 Eggs

2 Packets Vanilla Wine Biscuits (almost)

2 tsp Vanilla Essence

Method

In a large pot melt butter;

Add sugar, cocoa and salt

Beat and add eggs

Crush and add 2 (almost) packets of vanilla wine biscuits and mix well together

Finally add vanilla essence and mix

Press into a greased rectangular tin and put into fridge to set

 

Story

Another family favourite passed down from my late Nana to my Mother to me!

Fast and simple to make and enjoyed by all.  Great for birthday parties too.

Cut it up large or bite sized. Lots of fond memories of fudge cake at Nana and Grandads

and in our school lunch box as kids.

Impossible Pie from Laura Paynter

Impossible Pie

Ingredients

List 1

4 Eggs

2 cups Milk

1/2 cup Flour

1/2 tspn Baking Powder

50g Butter

 

List 2

1 cup chopped Bacon

2 x sliced Tomatoes

1 tbspn Parsley

1/2 cup grated Cheese

1/2 cup chopped Onion

1/2 cup peas

Any other veges of choice eg Silver Beet, Asparagus are very nice in this

 

Method

Pre heat oven to 190°

Mix all ingredients in List 2 apart from cheese, tomato and bacon and place in a greased oven dish

Mix all ingredients in List 1 and pour over veges. Sprinkle grated cheese over the top, then add sliced tomatoes and chopped bacon.

Cook 30-40 minutes in oven or until golden and set.

 

Story

This pie started from my Great Aunty Hilda, was passed down to Mum and now to me.  Not sure why it's called "impossible pie" as it's super

easy and delicious.  This pie with a side salad makes a delicious simple meal for the whole family.