Liz's Okonomiyaki
Here’s the basic recipe and directions but you should definitely feel free to just use this as a base to which you can add savoury bits and bobs like bacon bits, prawns, other shredded or chopped vegetables etc – it could almost be considered a Japanese version of ‘bubble and squeak’.
Liz's Okonomiyaki
Here’s the basic recipe and directions but you should definitely feel free to just use this as a base to which you can add savoury bits and bobs like bacon bits, prawns, other shredded or chopped vegetables etc – it could almost be considered a Japanese version of ‘bubble and squeak’.
Classic Vanilla Bundt Cake
This is a classic bundt cake recipe which results in a firm cake that holds its shape well. As a lighter alternative you could use a Pound cake or Madeira cake recipe.
Steph's 9minute Air-Fryer Scones
Don’t be tempted, as we were, to line the air fryer tray with baking paper, we tried it out for you and can confirm it will burn. INGREDIENTS 1 cup of Flour1 ½ tsp Baking...
Fran Mazza's Stuffed Kumara
Matariki celebrates the harvest, family, sharing good food - all our favourite things. Did you know that Matariki played a significant role in determining when to plant certain crops, including kumara? Clear, bright stars indicated a good season but if they looked hazy and bunched together, this predicted a cold winter so planting was delayed. We're big fans of this humble homegrown favourite - kumara is sweet but savoury, gorgeous roasted, baked or mashed, served by itself but it also plays so well with others. If you're looking for a dish to serve at your Matariki feast we have the perfect recipe for you.
One-pot Hot & Sour Soup
When we first moved to Ponsonby there was a little restaurant in Herne Bay that served a wonderful Chinese Hot and Sour Soup. I instantly fell in love with both its flavour and texture and particularly relished it when I was feeling a little under the weather. It's light and bursting with punchy flavour - and it's filling too so a small bowl is a perfect winter's night dinner.
Milly's Meatball Sub Sandwich
INGREDIENTS Tomato Sauce2 medium onions, peeled and mincedolive oil2 cloves garlic, peeled and minced4 cups (1kg) canned crushed or diced tomatoes, along with their juice1 tablespoon tomato paste1 1/2 teaspoons salt1 1/2 teaspoons dried oregano1/2...
ROASTED EGGPLANT WITH FRESH MOZZARELLA & POMEGRANATE
Created by Kathy Paterson for our catalogue cover and combining so many of our favourite flavours, serve this as a side or perfect for lunch, your taste-buds will be singing.
WILTON CLASS BUTTERCREAM
The recipe, method and techinique taught, tested and utilised in our Wilton classesfor getting the exact buttercream look you're wanting to create. Stable in heat and cool, easily coloured and the perfect starting point.
XAV'S NO-KNEAD STAUB DUTCH OVEN BREAD
(Loosely Based on Jin Lahey's original method) Makes 1 large Round loaf. This creates a tasty bread with incredible texture, lovely and soft on the inside with a cracking crisp slightly flaky crust.
BELINDA JEFFERY'S SUGAR & SPICE MADELEINES
After something special to serve at your next morning tea? These little cakes with their ever-so-slightly crunchy tops and tender, spice-scented middles are terribly more-ish and have a beguiling subtlety that creeps up on you.
Edd Kimber's Chocolate Tahini Babka Buns
Taken from Edd's book One Tin Bakes. Serves 12.About the book: "The idea is that every single recipe is baked in the same 9x13 tin (a classic brownie tin) making the required equipment so much lower than...