Day 2 of my christmas countdown - and we only have two days till the big day. Hope you’ve done all your Christmas shopping, and are sprinting through your “To Do” list. Todays recipe for Christmas Star Bread is perfect for that Christmas morning snack, while your opening presents and wrangling the turkey into submission. And it can even be prepared the night before and popped in the oven first thing Christmas morning.
Enjoy!
Read MoreWe’re taking in Italy on Day 4 of my christmas countdown. I can never say “no” to a slice of Italian Panforte. Especially when it’s dusted with icing sugar and served with a sneaky port or two or three. Christmas prep is stressful don’t ya know!
Enjoy!
Read MoreDay 5 of my christmas countdown is really getting into the Christmas spirit with these tiny Christmas Mince Pies. I love these pies with lots of dried fruit and a touch of nutmeg. They have to be my favourite at Christmas time, and of course I’ve been doing a fair bit of quality testing this week just to make sure they taste as good as they look.
Enjoy!
Read MoreDay 7 of my christmas countdown is a recipe for a christmas bauble or two in the shape of Gingerbread Stars. They look fabulous hanging on a Christmas tree (or any tree if you’re going the non traditional route), or bagged up as pressies.
And don’t be like me and forget to put the holes in each star before putting them in the oven - doh! Never mind, out with the trusty power tool, and drill the holes once the gingerbread has cooled. Don’t forget to give the drill bit a wash first though. Perfect holes every time!
Enjoy!
Read MoreWell here we are for Day 9 of my Christmas Countdown. Today’s recipe is a Chocolate, Orange & Almond Biscotti, just the treat to have with a coffee or anytime snack.
Might pay to do a bit of dunking first as these biscotti are super crunchy, and I don’t want to be responsible for broken teeth at this time of year.
Enjoy!
Read MoreThis week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This is a simple but beautiful recipe for a Roast Carrot Salad with Labne & Sumac. It’s just the dish for those summer BBQ’s, or a light lunch. The labne could be replaced with soft goats cheese, just give the dish a sprinkle with sumac at the end. You can serve the salad warm or at room temperature, so perfect for Christmas day as you can prep ahead.
Enjoy!
Read MoreOK everyone don’t fall off your seats - another post from me only a week after the last one. I’m trying to be a bit more diligent with my social media posts (early New Years resolution), fingers crossed I can keep going for more than a few months.
This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). Savoury Granola makes a great pantry staple, and a perfect topping for salads, soups, on top of eggs, and on roast or steamed vegetables. In fact anything that needs a bit of crunch! It also makes a great homemade gift, particularly at this time of year.
The dry ingredients are interchangeable with what you have in your pantry, just keep it to around six cups of dry ingredients. Don’t go too heavy on the buckwheat, they go nice and crunchy, but you don’t want too many of them.
Enjoy!
Read MoreApologies to everyone out there in blog land - it’s been an absolute eon between posts. Been a bit busy on the work front with back to back projects, and have only just come up for air in the last week or so.
I also wanted to introduce you to fellow foodie Jen Pomeroy from the Modern Mess (www.themodernmess.com). We’ve decided to team up on a few projects and this is the first of our endeavours.
To get everyone in the mood for Christmas, Jen has cooked up a yum Christmas Mince Slice. Yes I know it’s still November, but Christmas is officially one month away today!
This is a version of Jen’s grandmother’s recipe. It’s subtly Christmasy and loved by all who get to sample it, plus great to have in the pantry for those Christmas visitors.
Enjoy!
Read MoreI don't know about you but I'm all about comfort food when the weather is doing it's best to freeze & drown you all at the same time! I tried this recipe for Beef Cheeks recently when friends braved the elements to visit me. During dinner there were lots of oohs, ahhhhh, & yummms so I guess it hit the spot. Unfortunately it's not the type of recipe to whip up quickly, but with a little pre planning and slow cooking the beef for 5 - 6 hours you will end up with a tasty and very tender meal.
Enjoy!
Read MoreSearching for a light winter dessert to have at a weekend dinner with friends? You've got to try these roast spiced pears with hazelnuts and labne. Roasting the pears gives them a richer flavour, and the generous slug of port with the spices makes for a heavenly combination. Of course a little tipple during cooking doesn't go amiss either.
Read More
Well winter has definitely arrived, and we seem to be experiencing weeks of grey overcast days with continual rain. I always remember a comment by Australian author and raconteur Clive James, about his view on the weather in London - he likened it too living under a Tupperware container. Got to agree with you there Clive, we have the same problem here in NZ at the moment.
To brighten the long grey wet weekend I’ve had a bit of a baking session in the kitchen to use up some of the citrus from the garden. This combination of the tart citrus filling with the liquoricey anise pastry is perfect! Give the recipe a go - you won’t be disappointed!
Read More
You can tell it's Autumn, coz I've been busy in the kitchen trying to use up some of the bumper crop of Quinces from the garden. So far on the cooking schedule I've made Quince Paste, Quince Tarts, Quince Muffins, and finally this very yummy recipe for Quince & Ginger Sorbetto.
I wasn't sure how well the quince would freeze but it came perfectly, and you can't beat that AMAZING colour. Next on the baking schedule is to make another Quince Tart (or even Apple Tart) and serve with this Quince Sorbetto. Ohhh my mouth is watering just thinking about it!
Read MoreWhilst thinking about Easter recently and trying to avoid the inevitable chocolate coma, I saw this recipe in Dish Magazine for an amalgamation of hot cross buns and donuts! What a combination - it certainly got my attention. Whats not to love about a donut flavoured like a hot cross bun!
Have to say they were delicious, and we did a very thorough taste test this morning with coffee. Meanwhile the younger generation were busy doing a grid search of the garden trying to hunt down the elusive easter eggs. Happy Easter everyone!
Read MoreFor all those lovebirds out there in blog land, Valentines Day is just around the corner so time to spoil that partner, husband, wife, girlfriend, boyfriend, special friend etc! How about starting the day right with breakfast in bed? A little waffle and rhubarb berry magic could be a perfect Valentines treat.
Bon appetit!
Read MoreEvery Christmas holidays I try to do a major project either in the studio or with my promotional material. So this year it was time for a website and blog redesign and update. Well to be honest it was long overdue for update, and was getting a bit embarrassing how old some of the images were. So I toiled away over Christmas thinking I could knock the project off in a week, which then became 2 weeks, then 3, and finally 4 weeks before the new website & blog were launched. Don't ask what the problems were, but needless to say there was lots of going round in circles and wheel spinning happening. Check out the redesign at www.motif.co.nz.
To celebrate the launch (finally!) I've baked this yum Blood Plum & Blueberry cake with plums & blueberries from my garden. Cooking dishes from produce you've grown in your garden, makes it just that bit more extra special don't you think.
Enjoy!
Read MoreThese spicy lamb cutlets done on the BBQ are perfect in this moroccan-inspired dish, and ideal for a casual weekend get together. Your guests will be salivating watching them cook on the BBQ, followed up by lots of finger licking after tasting the lamb cutlets with heaps of creamy labne and spicy dukkah.
Don't be put off by the long preparation time for this dish, it's really very simple to put together, and just a little prep time the day before. Then throw everything together while BBQ'ing the cutlets. What could be easier? Enjoy!
Read More
Yup we're in the middle of another cold hard winter - the ever revolving cycle of frosts then rain, more frosts, then more rain! So what better way to beat the chills than a crispy pork belly with spicy asian sauce! Best combination ever, right? It's such an easy sunday evening meal especially in the midst of winter.
After 2 - 3 hours of gentle cooking, followed by a blast under the grill you'll be rewarded with the most gorgeous crispy pork belly, spicy sauce and vibrant greens. Whats not to like? Enjoy!
Read MoreApologies - yes I know it's been a long between posts from the Food Union, but life has been a tad chaotic of late what with cookbooks and advertising clients all vying for my attention.
To rectify this lapse and appease the masses I've thrown together a scrumptious dish for you all from Emma Knowles at Gourmet Traveller using lamb racks and spices. I think its one of those trans seasonal dishes that could be good at any time of the year, and hits the spot in my book for flavour.
Enjoy!
OK you'll have to excuse the wrinkly nature of my dumplings - these tasty morsels aren't going to win any dumpling beauty pagents. But hey I'm still a learner driver making these things and I think lots of practice in this case does indeed make perfect.
The recipes are very simple and I've gone for two combinations of Chicken & Coriander and Pork & Garlic Chive. But have a play and experiment a bit with the mix of flavours and make your own unique combinations.
Enjoy!
A week back I test drove this cheeky cocktail recipe, while the weather was still trying to kid us it was summer with temps in the mid 20's even though it was early May.
I have to say this recipe by Trolley'd hits the spot for a refreshing drink with the perfect balance of tart grapefruit & fragrant kaffir lime. Just make sure you have enough supplies in as one cocktail is never enough.
Cheers!