It's so easy to get around...
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.
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
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.
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.
1 1/2 cups grated Courgette
1 cup Self Raising Flour
1 cup Grated Cheese
1/2 cup oil
Herbs to taste
Beat eggs. Add to all other ingredients. Pout into a baking paper lined loaf tin.
Bake in a moderate oven 30-40 minutes.
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.
60 gm Peel
30 gm blanched chopped almonds (optional)
1 tspn Almond Essence
zest and juice 1 lemon
170 gm Plain Flour
2 tspn Mixed Spice
1 tspn Nutmeg grated
200gm Brown Sugar
4 tblspn Beer or Milk
170gm Fresh White Breadcrumbs
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.
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
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)
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
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
In a salad bowl combine beetroot, carrots, mint and cranberries. Scatter the sunflower and pumpkin seeds on the salad and pour over dressing.
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.
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
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.
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.
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
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.
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.
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
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.
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.
2 large cups of Flour
2 tsp Baking Powder
1 cup Milk
1 Egg - beaten
1 cup Brown Sugar
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.
3/4 cup Sugar
1/2 tspn Vanilla Essence
1 large Egg
250g Peanut Butter
1/2 tspn Baking Powder
1/2 tspn Salt
65g chopped Peanuts
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
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.
Stewing Steak or Gravy Beef
2-3 cloves of Garlic
Salt and Pepper to taste
3 Tbspn Soya Sauce
1/2 cup Sago for thickening
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.
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.
375g firm Pears - peeled and roughly chopped
500g Parsnips - peeled and finely chopped or sliced
1 large Onion - finely chopped
2 tspn Curry Powder
4 - 6 cups Chicken Stock
Salt and Pepper to taste
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.
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.
450g / 1 tube Sausage Meat
1 cup Breadcrumbs
2 finely crushed Weetbix
1 Onion grated or finely diced
2 tbspn Tomato Sauce
1 tbspn any other sauce (Sweet Chilli or Chutney etc)
1 tspn crushed Garlic
1 tspn Mustard
1 tspn dry Mustard Powder
1 tbspn Brown Sugar
1/4 cup Tomato Sauce
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.
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.
1 Cup Sugar
4 Tbspn Cocoa
1/4 tsp Salt
2 Packets Vanilla Wine Biscuits (almost)
2 tsp Vanilla Essence
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
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.
2 cups Milk
1/2 cup Flour
1/2 tspn Baking Powder
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
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.
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.