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58 Articles

I’M INCREDIBLY GRATEFUL that despite heat, drought and floods ravaging the country in recent months, we still have – for the present at least – access to so much beautifully fresh produce in New Zealand. And since autumn is the perfect time to make the most of it, we’re breaking out the baking pans and celebrating the season’s bounty with more than 100 fresh ways to keep the family fed. If you’ve always wanted to try home preserving but aren’t sure how, my ‘preserving 101’ on page 115 should get you going. We’ve also got some great ideas for Easter – my favourite festival. The ‘long weekend/hot cross buns/lots of chocolate’ combo always makes for a first-rate celebration, and while my kids have long out-grown the excitement of a foil-wrapped…

HERE’S TO YOU, MRS EDEN I’d like to paint a picture of a scene I witnessed about 50 years ago, which left a big imprint on me. Visiting my elderly neighbour Mrs Eden was always a treat, and on this particular day she was making shortbread with her four-year-old great granddaughter. Flour was in places you wouldn’t expect to find, but it didn’t matter – bonding, fun, laughter and experimentation was the order of the day, with ingredients sampled regularly. Whenever I make Mrs Eden’s shortbread I am transported back to that day. As Mrs Eden said, “A recipe is an invitation to cook and share”; and isn’t Food magazine what Mrs Eden was about – encouraging people to cook? So in honour of a very special lady who was…

STAR LETTER Winner

Each issue of Food is a cookbook in itself and I always learn something. For example, I was secretly less than pleased when I received a bottling kit for Christmas – I am not a grandmother, nor Amish, so I wondered what had inspired such an old-fashioned gift! I do, however, remember with fondness the jar of bottled peaches my nana made and proudly kept, hand-dated 30 years prior. No one was game to eat them, but they looked perfect. As I read your magazine I saw options for bottling, pickling, sun-drying, storing and serving, and realised my ingratitude was misplaced. Thanks for the inspiration. Jann-Marie Ross, Auckland…

STAR LETTER Winner

MAKE A CONNECTION

We enjoy connecting with you online, through your posted letters and in person at events. We often have giveaways and send out spot prizes to reward your interest in the magazine and the Food community. Keep an eye out throughout the pages of the magazine for these, as well as online. Get more from the team at Food by receiving our regular newsletter – just click the ‘Sign Up’ box on our Facebook page To be part of our foodie community, visit us at: instagram.com/foodmagnz facebook.com/foodmagnz…

MAKE A CONNECTION

Easter DELIGHTS

Hot cross buns and oodles of chocolate are just the tip of the iceberg when it comes to delicious dishes eaten around the world to mark Easter. Spaniards celebrate the holy festival with torrijas, a twist on French toast sprinkled with cinnamon sugar, as well as rosquillas; dense, cake-like doughnuts. Food plays a huge role in Greek celebrations where tsoureki, an egg-enriched braided bread fragrant with Greek spices is popular. Russians often gravitate towards pashka, which tastes a bit like custard and has a cheesecake consistency, while over in Brazil, a crumbly, salty and sweet peanut candy called pacoca is eaten on Good Friday. If you fancy making something a bit different that still gives you a chocolate fix, try our Easter Lady’s Kisses – or Baci di Dama –…

Easter DELIGHTS

The recipes you ask for... At Your Request

“I had the most incredible prawn ramen while at Flock in Tairua recently. Would they share the recipe? I don’t live locally and I’d love to be able to make it at home!” RACHEL GRAHAM Flock bills itself as ‘a place to gather’. Food magazine caught up with manager and head chef Sara Fordham The Prawn Ramen is special because... it’s made from scratch and we use authentic Japanese ingredients. We don’t use meat in the broth so we can offer a vegetarian option to our customers as well. The secret to making it is… tasting the broth frequently and making any adjustments if needed... and sneaking a few extra shiitakes when no one is looking! The best drink to pair it with is… a nice cider or organic kombucha.…

The recipes you ask for... At Your Request

We love a homegrown sustainable solution, and the latest one from Proper Crisps makes munching on their delicious snacks just that bit better. They are transitioning all of their new products into home compostable bags – meaning when you have eaten the contents, you can pop the packaging in your compost bin and it will naturally decompose within six to 12 months. To celebrate this, Proper Crisps have joined forces with Kiwi fashion icon Trelise Cooper, who has designed some flamboyant packaging for their Pink Himalayan Salt Crisps. We have five special packs to give away, each worth $80 and containing four packs of Proper Crisps Pink Himalayan Salt Crisps, a tote bag and a limited-edition Trelise Cooper bracelet. To be in to win, email foodmagazine@bauermedia.co.nz with your details and…

A MISSION TO SUSTAIN

Jeremy Dixon knows a thing or two about healthy living the eco-friendly way. The founder of Auckland’s vegan Revive Cafes and the creator of The Good Bite Energy Balls has made it his mission to spread positive food principals. We asked him to share his top three things all Kiwis could do to make their approach to food more sustainable. 1. GO PLANT BASED, even just for one or two days a week. Plant-powered foods have a very small footprint in terms of land required to grow and water needed, compared with meat and dairy products. 2. USE YOUR FREEZER – it’s the most under-utilised piece of equipment in the house. Think about freezing those leftover meals, snacks and fresh produce. Things may last a couple of days in the…

A MISSION TO SUSTAIN

Screening Kiwi flavour

We’re excited a couple of Kiwi-made foodie shows are soon to hit our screens. On TVNZ 1 a homemade version of Eat Well For Less will help us all be more mindful of budget when it comes to shopping and cooking. Hosted by the ever-popular Mike Van de Elzen alongside The Tasting Shed’s Ganesh Raj, the series is tipped to be full of insights into how to overcome common challenges around feeding the family, while saving money. Over on TV3, My Kitchen Rules NZ judge Ben Bayly (pictured, left) stars in A New Zealand Food Story. During the show we follow the chef as he explores the nature of Kiwi food, while preparing for the opening of his new Auckland restaurant.…

Screening Kiwi flavour

We are loving…

... the Everybody Eats charitable organisation, which has gone from strength to strength since it launched almost three years ago. A ‘pay-as-you-feel’ dining concept, it serves restaurant-quality three-course meals created by volunteer chefs using food that would otherwise go to waste. The diners, a mix of those in need of a meal and those who just want to be part of the community; come together in the communal space and pay what they can afford for the dishes. While the concept is only in Auckland, organisers intend to set up other restaurants around the country in time. You can get involved by volunteering, heading along to sample the food or buying a T-shirt or gift voucher. FIND OUT MORE AT EVERYBODYEATS.NZ…

Three BOOKS FOR AUTUMN

EASY AND DELICIOUS EVERYDAY VEGAN By Jackie Norman and Gareth Scurr, $39.99 (NEW HOLLAND), out now. The barrier to experimenting with vegan options is often the cost of ingredients and complicated processes. This book provides solutions to both those issues, with affordable, easy dishes which are both filling and tasty. Tofu ‘Bacon’ SERVES 4 • 1 block of extra-firm tofu, drained and pressed • oil, for frying (optional) MARINADE • 1 cup water • 2 tablespoons vegan Worcestershire sauce • ¾ cup tamari • 2 tablespoons maple syrup • 2 tablespoons tomato paste • 1 tablespoon smoked paprika 1 Drain and press the tofu. Take care not to press the block too hard; you don’t want it to crumble or lose its shape. Using a broad, sharp knife, slice the block long ways into thin strips. 2 Make…

Three BOOKS FOR AUTUMN

Whenever I fry fish, I can never get the skin to go crispy. Is there a trick to doing this? There’s nothing like crispy skin, be it chicken, pork or fish! To crisp the skin on fish, scrape the back of a knife backwards and forwards over the skin to remove any moisture. Pat dry and sprinkle with a little salt before cooking, skin-side down first. I remember my grandma lining everything with greaseproof paper. Can you still buy it, or is it the same as baking paper? Standard greaseproof paper isn’t non-stick, but it is refined to have a non-porous quality known as glassine – think of the wrapper on a block of butter; it’s probably closest to the paper your grandma used and is ideal for wrapping greasy…

Make this for 2!

When cooking for two people, can I just halve the recipe? What about the cooking time? Do you have any other tips? In many cases you can just halve it – look out for our new ‘Make this for 2!’ button. While halving a recipe means reducing the cooking time, it doesn’t cut it by half – the dish will heat through more quickly but the ingredients still need to cook. We suggest reducing the cooking time by a third, then checking for done-ness. If a recipe requires a long cooking time it’s more cost effective to make a full batch and freeze the extra. If the recipe only needs ½ an onion and 1 clove of garlic, chop double and refrigerate to kick-start tomorrow night’s meal. A menu plan…

Six great festivals

1 WHANGAREI FRITTER FESTIVAL 2020 MARCH 28, WHANGAREI Fritter foodies, this one’s for you! This is a fantastic day dedicated to showcasing the best of Northland’s fritter culture alongside world-class wine, with top-class tunes to groove to. This year chefs from across the region will go head-to-head in a battle of the best old-school fritter recipes using local ingredients. WWW.VENUESANDEVENTSWHANGAREI.CO.NZ 2 FEAST WAIKATO APRIL 5-7, HAMILTON This long weekend is back for a second year to celebrate all things foodie in the Waikato. Held across three hubs – Hamilton Gardens, the NZMA Waikato Campus and Victoria on the River – there will be markets, workshops and a return of the popular Progressive Dinner. WWW.WAIKATOFOODINC.COM 3 CLYDE WINE AND FOOD HARVEST FESTIVAL APRIL 12, CLYDE…

Six great festivals

FRUITS OF PLENTY

A new online free fruit map has been developed by the Christchurch City Council to enable locals to take advantage of the nearly 7000 trees laden with fresh fruit, for free. The online map, which can be found through their SmartView web app, picks your location automatically and shows trees in your area. The trees are colour coded, and as the project evolves, the council hopes to narrow it down to fruit that’s in season, with pictures and information on the fruit. WWW.SMARTVIEW.CCC.GOVT.NZ…

FRUITS OF PLENTY

Fix yourself a treat!

If you have a weakness for nut butter, you’ll know all about Fix and Fogg, the Kiwi company launched by two ex-lawyers who now produce award-winning deliciousness from their Wellington factory. The name is a nod to two characters in the 1873 adventure novel Around the World in 80 Days, Phileas Fogg and Detective Fix. The story’s theme of embarking on a great journey and taking risks along the way resonated with founders Roman and Andrea Jewell when they decided to create artisan butters. Teaming up with Fix and Fogg, we have two great packs to give away, each worth $80 and featuring some of their most delicious creations, including peanut butters in dark chococlate, coffee and maple and fruit toast flavours, as well as a tote bag. To be…

Fix yourself a treat!

The Anzac twist

If you’re thinking of making biscuits to mark Anzac Day on April 25, then shake things up with a few twists: • Crush up the biscuits and serve them sprinkled over icecream. • Make Anzac muesli with crushed Anzacs, bran flakes, nuts and dried fruit. • To create Anzac bites, process Anzac biscuits with coconut, cream cheese, oats and golden syrup, roll into balls and chill. • Serve the Anzac biscuits with a salted caramel dip. • Use Anzacs as the base for a simple and delicious cheesecake. FOR A GREAT ANZAC BISCUIT RECIPE HEAD TO FOODTOLOVE.CO.NZ/ANZAC-BISCUITS…

The Anzac twist

Autumn’s HARVEST

BEETROOT Raw beetroot can be kept refrigerated for up to three months, then eaten as is, or it can be roasted, boiled or pickled. Boil with skins on to retain the colour and use gloves to avoid staining hands when peeling. PASSIONFRUIT As passionfruit ripens, the skin softens and wrinkles and the pulp becomes sweeter. Ripen at room temperature, then store in the fridge. Pulp can be used fresh, or you can freeze it or bottle it in syrup. KUMARA Known overseas as sweet potato, kumara comes in various colours, and can be used interchangeably. Much of the nutrient value is in the skin, so peel only if needed. Store in a cool, dark, ventilated place. ROCKMELON Rich in antioxidants and fibre and lower in sugar than many other fruits,…

Autumn’s HARVEST

IN SEASON VEGE BEETROOT

Spiced Rice, Beetroot & Apple Salad PREP + COOK TIME 30 MINUTES + CHILLING SERVES 6 • 1 cup uncooked rice or a rice blend (see tip) • 2 cooked beetroot, peeled, diced • 2 eating apples, chopped • 1 orange, peeled, chopped • 1 large stalk celery, chopped • handful of parsley, chopped • fresh herbs, to serve (optional) SPICY DRESSING • ⅓ cup olive oil • ¼ cup malt vinegar • 1 tablespoon curry powder • 1 teaspoon sugar • zest of an orange 1 Cook the rice according to packet directions. Cool. 2 Meanwhile, make Spicy dressing (see below). 3 Stir Spicy dressing through the rice, then mix through the beetroot, apples, orange, celery and parsley. Refrigerate for 20 minutes to allow flavours to mellow. Decorate with fresh herbs, if desired. Spicy dressing Combine all the ingredients in a…

IN SEASON VEGE BEETROOT

Minted Melon Salad PREP + COOK TIME 20 MINUTES SERVES 4 • 2 large vine tomatoes, sliced • 1 cup mixed colour cherry tomatoes, halved • ½ rockmelon, cut into slices or balls • 6 rashers bacon, cooked until crisp • 1 red onion, sliced • ½ telegraph cucumber, sliced or cut in ribbons • 4 medjool dates, coarsely chopped • handful of mint leaves, shredded • fresh herbs or edible flowers, to decorate (optional) HONEY DRESSING • 1½ tablespoons sherry or red wine vinegar • 3 tablespoons olive oil • 1 teaspoon honey 1 Make Honey dressing (see below). 2 Arrange the tomatoes, melon, bacon, onion and cucumber on a platter. Scatter with the dates and mint. 3 Drizzle with the Honey dressing and scatter with herbs or flowers, if using. Honey dressing Combine all the ingredients in a jar, shake…

Spicy Kumara Enchiladas with Avocado Lime Crema PREP + COOK TIME 50 MINUTES SERVES 4 • 2 medium kumara, scrubbed and chopped into 1cm pieces • cooking oil spray • 2 teaspoons olive oil • 1 onion, chopped • 1 stick celery, chopped • 3 cloves garlic, minced • 1 teaspoon chilli • 1 teaspoon cumin • 1 teaspoon dried oregano • ¼ teaspoon salt • 500ml canned tomato sauce • ½ cup water • 1 tablespoon soy sauce • 400g canned kidney beans, rinsed, drained • 400g canned black beans, rinsed, drained • 8 tortillas • 1 cup grated cheese AVOCADO LIME CREMA • ¼ cup natural yoghurt • ½ ripe avocado • juice of 1 lime • ¼ cup fresh coriander • pinch of salt 1 Preheat oven to 200°C. Spray kumara with oil, place on a baking tray and roast for 20 minutes or until tender. 2 Heat oil…

No-Bake Passionfruit & Gingernut Slice PREP + COOK TIME 35 MINUTES + CHILLING MAKES 24 SERVES • 2 x 250g packets gingernut biscuits • 1 cup desiccated coconut • 150g butter, melted • 395g canned sweetened condensed milk • passionfruit pulp, to serve (optional) PASSIONFRUIT FROSTING • 25g butter, soft • 125g cream cheese, soft • 200g icing sugar • pulp of 3 passionfruit, sieved to remove pips 1 Grease and line a 20cm X 30cm lamington pan so the paper overhangs on all sides. 2 Crush biscuits to crumbs using a processor or by pounding in a sturdy bag with a rolling pin. Pour crushed biscuits, coconut, butter and condensed milk into a bowl and mix well to combine. 3 Pour mixture into the prepared pan and press down with your hands. Smooth and neaten by using a…

BUBBLING NOT OVER The trend for bubble tea is heading into our homes as Kiwis try to recreate the photogenic drink – but why is it so popular? Unless you’ve been living in a bubble(!), you couldn’t have missed the rising trend for bubble tea. The drink, which originated in Taiwan in the ‘80s, is a sweet collision that manages to be both drink and snack. The playful combo of chilled tea blended with juices or sweetened milk is served with the signature addition of tapioca pearls or ‘boba’ in the bottom – which gives it the ‘bubble’ look. The appeal is said to be down to the fact that not only does this drink look pretty enough to be an Instagram sensation, it’s also that comforting mix of sugar,…

Baked Ricotta with Olives PREP + COOK TIME 50 MINUTES + COOLING SERVES 6 • 600g fresh ricotta cheese • 1 teaspoon thyme leaves • ¼ cup pitted kalamata olives, coarsely chopped • ⅓ cup coarsely grated parmesan • 1 egg • 125g cherry truss tomatoes • 1 tablespoon olive oil • crispbread or baguette, to serve (optional) 1 Preheat oven to 170°C. Oil a 20cm springform pan; place on an oven tray. 2 Combine ricotta, thyme, olives, parmesan and egg in a large bowl; season. Spoon into prepared pan. 3 Bake ricotta for 35 minutes or until firm and lightly golden. Cool. 4 Serve ricotta on a platter with the fresh tomatoes. Drizzle with a little olive oil to serve, accompanied by crispbread or a baguette, if you like. PER SERVE Energy 202kcal, 846kj • Protein 13.7g…

The containers the food travels in should be presentable enough to double up as serving dishes. You’ll need tongs, spoons, forks and sharp knives for serving. Pack a lightweight plastic chopping board or two, for both chopping and to use as serving platters. If there are picnic tables at your location, a wipeable tablecloth is useful. Keep on-site assembly to a minimum – single servings of salad or fruit in individual screw-top jars are easy to transport and reuse. Paper plates have a tendency to bend; use plastic or enamel, or forgo the forks and simply use a napkin and your fingers.…

Picnic rug and chairs

Rugs with waterproof backing, available from chain stores, are cheap, light, efficient and washable. Ground sheets bought from camping shops, tarpaulins from chain stores or hardware shops, or large sheets of strong black plastic, bought from nurseries or hardware shops, are all good, and can be covered with rugs, tablecloths, large towels or large cotton bedspreads. Some people must have a chair (and/or a cushion) at a picnic; make sure the chairs are light, and either stackable or, preferably, foldable.…

Chocolate HEAVEN

Rich Chocolate Roulade PREP + COOK TIME 30 MINUTES + COOLING + CHILLING SERVES 8 • 200g dark chocolate, finely chopped • ¼ cup hot water • 1 teaspoon instant coffee granules • 4 eggs, separated • ½ cup caster sugar, plus 1 tablespoon extra • 300ml cream • 150g raspberries, plus extra (optional) • 2 tablespoons Dutch cocoa, plus extra (optional) 1 Preheat oven to 170°C. Grease a 25cm x 30cm Swiss roll pan; line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Stir chocolate, the water and coffee in a heatproof bowl over a saucepan of simmering water (don’t let water touch base of bowl) until chocolate melts. 3 Beat egg yolks and sugar in a bowl with an electric mixer for 5 minutes or until thick and creamy.…

Chocolate HEAVEN

Choc-full of options

• Nibs are pieces of the cacao bean itself, which has been roasted, shelled, then broken into tiny pieces. Nibs have the purest chocolate taste as they haven’t been mixed with anything else. • Cocoa liquor is the liquid that comes out of the beans when ground. The liquor is pressed to extract the cocoa butter. • Cocoa butter is the fat contained within the bean. • Cocoa powder is the resulting mass left after cocoa butter is extracted from the cocoa liquor. • Chips often contain vegetable oil rather than cocoa butter. They are used in baking as they retain their shape when cooked. • Couverture is a fine-quality, very rich chocolate which has been tempered in order to retain its shine and snap.…

Hot Cross Buns Basic Recipe PREP + COOK TIME 1 HOUR 25 MINUTES + STANDING + COOLING MAKES 16 • 1 tablespoon dried yeast • ¼ cup caster sugar • 1½ cups milk, warm • 4 cups plain flour • 2 teaspoons mixed spice • 1 teaspoon ground cinnamon • 60g butter, room temperature • 1 egg • 1½ cups sultanas FLOUR PASTE • ½ cup plain flour • 2 teaspoons caster sugar • ⅓ cup water, approx GLAZE • 1 tablespoon caster sugar • 1 teaspoon gelatine • 1 tablespoon water 1 Combine yeast, sugar and milk in small bowl or jug. Cover; stand in a warm place for about 10 minutes or until mixture is frothy. 2 Sift flour and spices into large bowl; rub in butter. Stir in yeast mixture, egg and sultanas; mix to a soft sticky dough. Cover; stand in…

Rosemary, Almond & Pecan Mix PREP + COOK TIME 30 MINUTES + COOLING MAKES 5 CUPS Preheat oven to 170°C and line two oven trays with baking paper. Sift 1½ cups icing sugar. Place 360g almonds and 270g pecans in a colander. Rinse under cold water. Tip wet nuts onto oven trays, then sift icing sugar over. Add 1 tablespoon chopped rosemary, 1 teaspoon sea salt flakes and ½ teaspoon ground black pepper. Toss well. Tip onto trays. Roast for 20 minutes, stirring halfway, until browned. PER ⅓ CUP SERVE Energy 328kcal, 1376kj • Protein 6.7g • Total Fat 26.3g • Saturated Fat 1.6g • Carbohydrate 16g • Fibre 3.6g • Sodium 147mg • Sugar 15.7g TIP In warm weather, store untoasted nuts in the freezer to prevent them from…

Mum’s THE WORD

Tips • Don’t forget about yourself – particularly if you’re a mum too! Schedule brunch for late morning so you get a lie-in – and ask everyone to pitch in and help! • Make it special by laying the table with pretty cutlery and napkins, a big jug of fresh juice and beautiful fresh flowers that Mum can take home with her. To get ahead, set the table the night before. If the kids want to help get them to make some place cards or decorations for the table. • For added fun during the meal, place a scratch card at each setting. It might end up being even more of a celebration than you expected! • To make the moment last a little longer, after you’ve eaten take some…

Mum’s

THE WORD

Tips • The addition of herbs, cheeses, olives, deli meats or aromatic herbs all lend a savoury note to breads and pastries. Often you can change these up into different combinations to refresh a recipe. • Savoury scones and loaves are great for picnic baskets and lunchboxes. Consider using some to make up a Mother’s Day basket that you can enjoy in the park. • Serve a savoury bake such as a cheesy pastry twist or herby bread as an accompaniment to an autumnal soup or light supper. • Freeze for later – a savoury bake is a great basis for a quick weeknight meal. Wrap serving-sized portions for easy defrosting and plate up with a salad or veges. • Once you’ve mastered the art of making scones, there are…

SAUCES for COURSES

Lime Hollandaise PREP TIME 5 MINUTES MAKES 1 CUP Blend or process 2 tablespoons lime juice and 2 egg yolks until combined. With motor operating, gradually add 200g hot melted butter in a thin, steady stream; process until hollandaise is smooth and thick. Season to taste. SERVING SUGGESTION Great with seafood or chicken. PER 30g SERVE Energy 193kcal, 811kj • Protein 0.8g • Total Fat 21.5g • Saturated Fat 13.7g • Carbohydrate 0.05g • Fibre 0.5g • Sodium 7mg • Sugar 0.05g Corn & Chilli Salsa PREP + COOK TIME 30 MINUTES MAKES 2 CUPS Remove husks and silks from 2 cobs corn. Cover corn with water in a saucepan; cover. Cook over high heat until water boils. Reduce heat to medium-low; simmer, covered, for 15 minutes or until corn…

SAUCES for COURSES

Flip over BURGERS

TIPS • Make the patties slightly bigger than the bun as they will shrink a little. Rub a little neutral oil on them to encourage browning and prevent sticking. Ensure you season well; salt helps draw out moisture so you get a good crusty sear. • Not all burgers need cheese, but many are improved by it. Halloumi works well with pickles, mushrooms and lamb; blue cheese is fabulous with beetroot, mushrooms and beef or nut-based patties; and Cheddar cheese will add some punchy flavour and works well with pickles, sauerkraut and onions. Mozzarella is mild and stretchy and adds richness without being overwhelming in flavour. • Supermarkets now carry an extensive selection of buns, from the classic sesame seed to keto, brioche and grain options. Kids or those with…

Flip over

BURGERS

FOUR WAYS with MEATBALL PITAS

Greek Meatball Pocket PREP + COOK TIME 30 MINUTES SERVES 4 Combine 500g beef mince, 1 egg and ½ cup stale breadcrumbs in a bowl; roll rounded tablespoons of mixture into balls, flatten slightly. Cook meatballs in a heated, oiled large frying pan until browned and cooked through. Cut 4 pita pockets in half horizontally. Fill pitas with meatballs and 2 cups packaged Greek salad and ¾ cup tzatziki (buy ready-made or use the recipe at foodtolove.co.nz/tzatziki). PER POCKET Energy 493kcal, 2064kj • Protein 38g • Total Fat 23.5g • Saturated Fat 9g • Carbohydrate 29.7g • Fibre 3.3g • Sodium 716mg • Sugar 5g Lebanese Meatball Pocket PREP + COOK TIME 30 MINUTES SERVES 4 Combine 500g beef mince, 1 egg and ½ cup stale breadcrumbs in a bowl;…

FOUR WAYS with MEATBALL PITAS

Your Thai pantry With culinary influences such as Portuguese, Dutch, French, Chinese and Japanese, Thai cuisine is famously fragrant. Lemongrass, coriander, makrut lime leaves, mint, lime, ginger and galangal (Thai ginger) all add a lightness and delicacy that makes Thai food a standout. Sweet, sour, bitter, salty and hot elements are blended in a variety of cooking methods including stewing, grilling, stir-frying and deep-frying. Fish sauce is used in Thai cuisine as a flavour enhancer; while it does have a strong fishy flavour, used judiciously it adds intensity rather than fishiness. Along with shrimp paste and tamarind, you’ll find it’s readily available in supermarkets. Sesame oil is another staple of Thai cooking, adding a nutty flavour, and coconut cream replaces ghee in Thai-style curries. You can freeze makrut lime leaves,…

MAKE your OWN Preserved lemons

Spiced Preserved Lemons PREP + COOK TIME 20 MINUTES + PRESERVING MAKES 32 WEDGES • 12 lemons • 1½ cups rock salt • 5 bay leaves • 1 teaspoon coriander seeds • 1 teaspoon cumin seeds 1 Halve 8 of the lemons lengthways; carefully cut each lemon half in half again, without cutting all the way through. Open lemon halves out slightly. 2 Cut remaining 4 lemons in half crossways. Squeeze lemons over a large stainless steel or glass bowl to catch the juice; you will need 1 cup lemon juice. (If you have more you can use it.) 3 Add lemon halves to the bowl of lemon juice, squeezing them slightly as you add them to release some juice. 4 Add salt, bay leaves, coriander seeds and cumin seeds to the bowl, mix well;…

MAKE your OWN Preserved lemons

To use preserved lemon, remove and discard pulp from the rind; rinse rind well, then slice according to the recipe. Use the rind in tagines, couscous, salads, sauces, stews and pilafs, or try these tasty ideas: • Chargrill 12 lamb cutlets, basting with a little Moroccan seasoning combined with olive oil. Serve with 3 teaspoons finely chopped preserved lemon rind mixed with 1 cup Greek-style yoghurt and 2 teaspoons lemon juice. • Try adding preserved lemon rind to your basil pesto in place of fresh lemon zest. • Add preserved lemon rind to guacamole for an extra punch of flavour.…

1 WHOLEGRAIN CRACKERBREAD + 1 SLICED TOMATO + 10g GOAT’S CHEESE 140g CANNED CHICKPEAS + 75g CHERRY TOMATOES + 1 CUP BABY SPINACH LEAVES + LEMON JUICE 100g BOILED EDAMAME, LIGHTLY SEASONED 2 EXTRA-LARGE HARD-BOILED EGGS + TOGARASHI SPICE 2 LONG CELERY STALKS + 1 TABLESPOON ALMOND BUTTER 2 TABLESPOONS HUMMUS + 7 BABY CARROTS 1 SMALL RED CAPSICUM IN WEDGES + 30g SOFT GOAT’S CHEESE ½ MEDIUM AVOCADO, LIGHTLY SEASONED 100g WATERMELON + 2 BABY CUCUMBERS + 25g FETA…

Quinoa Porridge with Figs PREP + COOK TIME 25 MINUTES SERVES 4 • 1 cup quinoa, rinsed, drained • 3 cups water • ½ cup soy milk • 2 tablespoons brown sugar • 1 teaspoon ground cinnamon • 2 large figs, cut into wedges (see tips) • 150g raspberries • honey, to serve 1 Place quinoa and the water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is almost tender and water is absorbed. 2 Add soy milk, brown sugar and ground cinnamon; stir to combine. Cook for 5 minutes or until tender. 3 Serve the porridge topped with fresh figs and raspberries; drizzle with honey. PER SERVE Energy 232kcal, 975kj • Protein 8.3g • Total Fat 3.7g • Saturated Fat 0.5g • Carbohydrate 37.8g •…

CUT THOSE CARBS

CARBS PER SERVE 22g Lamb & Freekeh Tabbouleh with Za’atar Halloumi PREP + COOK TIME 50 MINUTES SERVES 4 • ½ cup freekeh • 3 cups water • 1 cucumber, coarsely chopped • 50g baby kale leaves • ¼ cup pomegranate arils • 1½ cups flat-leaf parsley leaves, stems reserved • ½ cup loosely packed dill • 400g lamb leg steaks • 2 tablespoons extra virgin olive oil • 250g halloumi, drained • 1 egg, beaten lightly • ¼ cup za’atar (see Cook’s notes) CUMIN DRESSING • ⅓ cup extra virgin olive oil • ¼ cup lemon juice • 1 teaspoon ground cumin • ½ clove garlic, crushed 1 Place freekeh in a saucepan over high heat; cook for 1 minute, stirring, until lightly toasted. Add the water; bring to the boil. Simmer for 30 minutes until just tender. Drain, rinse under cold water;…

CUT

THOSE

CARBS

Cupcakes for all

Gluten- & Dairy-Free Vanilla Cupcakes PREP + COOK TIME 45 MINUTES + COOLING MAKES 14 • 1 cup caster sugar • 1 teaspoon vanilla extract • 3 eggs • 125g dairy-free spread • 1½ cups gluten-free self-raising flour, sifted • ½ cup baby rice cereal • ¼ cup soy milk VANILLA FROSTING • 125g dairy-free spread • 1 teaspoon vanilla extract • 1½ cups pure icing sugar, sifted • 2 teaspoons soy milk 1 Preheat oven to 170°C. Line 14 holes of two 12-hole muffin pans with paper cases. 2 Beat sugar, vanilla and eggs in a bowl with an electric mixer for 5 minutes or until thick and pale. Add spread, a little at a time, beating well between additions. Gradually add sifted flour, rice cereal and milk. 3 Spoon mixture into paper cases. Bake for 20 minutes. 4 Stand…

Cupcakes

for all

REMEMBER… ➽ Choose the right jar for the job. For example, jars with a small opening and narrow neck are ideal for fruits in syrups, while widemouthed, straight-sided jars are good for chunky preserves. ➽ Run all the jars, lids and tools through the dishwasher to sterilise, or warm jars in a low oven for 20 minutes and boil lids and seals in a saucepan of simmering water until needed. ➽ For a good seal to occur, both jars and lids must be hot, and the filling almost simmering. JAM & MARMALADE ➽ Jam requires pectin to set. Some fruits, such as citrus, are high in pectin, others, including apricots, are low, with levels decreasing in riper fruit. Most fruits can be made into jam by either adding pectin in…

Buttermilk Mac ‘N’ Cheese PREP + COOK TIME 15 MINUTES SERVES 4 • 250g macaroni pasta • 1¼ cups sour cream • 1½ cups buttermilk • ½ teaspoon ground nutmeg • 2½ cups pizza cheese • ½ cup panko breadcrumbs • 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme 1 Cook pasta in a large saucepan of boiling water until tender; drain. 2 Heat sour cream and buttermilk in a large saucepan over low heat; stir in nutmeg and about three-quarters of the cheese, stir until smooth. Season. 3 Preheat grill. 4 Meanwhile, combine remaining cheese, breadcrumbs and thyme in a small bowl. Stir pasta into hot cheese sauce; spoon into a greased 2-litre ovenproof dish. Sprinkle with breadcrumb mixture. 5 Grill for 2 minutes or until lightly browned on top. PER SERVE Energy 798kcal,…

In the kitchen with Gran

Cinnamon Cake PREP + COOK TIME 50 MINUTES SERVES 8 • 60g butter, soft, plus 10g extra, melted • ⅔ cup caster sugar, plus 1 tablespoon extra • 1 teaspoon vanilla extract • 1 egg • 1 cup self-raising flour, sifted • ⅓ cup milk • 1 teaspoon ground cinnamon 1 Preheat oven to 170°C. Grease a deep 20cm round cake pan; line the base with baking paper. 2 Beat butter, sugar, vanilla and egg in a bowl with an electric mixer until light and fluffy. Stir in flour and milk until smooth. Spread mixture into pan. 3 Bake cake for 30 minutes or until a skewer inserted into the centre comes out clean. Turn cake, top-side up, onto a wire rack. Brush top of hot cake with extra melted butter; sprinkle with combined cinnamon and extra…

In the kitchen with Gran

JOBS for the KIDS

Melting Moments PREP + COOK TIME 40 MINUTES MAKES 25 • 250g butter, soft • 1 teaspoon vanilla extract • ½ cup icing sugar • 1½ cups plain flour • ½ cup cornflour BUTTERCREAM • 90g butter, soft • ¾ cup icing sugar • 1 teaspoon finely grated lemon zest • 1 teaspoon lemon juice or milk 1 Preheat oven to 150°C. Line a large oven tray with baking paper. 2 Beat butter, vanilla and icing sugar in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in combined sifted flours in two batches. 3 With floured hands, roll rounded teaspoons of mixture into balls; place on tray about 2.5cm apart. Flatten slightly with a floured fork. 4 Bake biscuits for 15 minutes or until pale golden. Leave on trays…

JOBS for the KIDS

GRANDMA’S Scone Tips

• Aim for a soft, sticky dough that just holds its shape when turned out of the bowl. • Handle dough lightly, flattening it gently with lightly floured hands to about 2cm in depth all over, pressing from the centre outwards. • Use a sharp metal cutter (for rounds) or knife (for squares), which has been dipped in flour. Remove cutter in an upward rather than a twisting motion. • Place scones, barely touching each other, in lightly greased, shallow cake pans, so they support each other as they rise. The sides of the pan will stop the outside scones from toppling over. • If you want crusty scones, place them about 1cm apart on an oven tray that has been lightly greased, only where the scones are going to…

GRANDMA’S Scone Tips

WIN SNACKS FOR LITTLE COOKS!

Send us a picture of your budding cook getting busy in the kitchen and you could win one of three Mother Earth prize packs, each worth $35. The packs contain a selection of Mother Earth new fruity favourites: three boxes of Peach & White Chocolate Baked Oaty Slices, three boxes of White Chocolate & Strawberry Better Bars, and three boxes of Apple & Plum Fruit Sticks. To enter, send your picture and your child’s name and age to foodmagazine@bauermedia.co.nz with Kids in the Kitchen in the subject line by May 17, 2020.…

WIN SNACKS FOR LITTLE COOKS!

FOUR WAYS with QUICHES

1 Mini Blue Cheese Quiches PREP + COOK TIME 40 MINUTES MAKES 12 Preheat oven to 170°C. Whisk 2 eggs with 1 tablespoon milk in a jug; season. Grease a 12-hole 2-tablespoon-capacity flat-based patty pan. Using a 7cm cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes. Divide 150g crumbled soft blue cheese and 1 tablespoon chopped flat-leaf parsley among pastry cases. Top with egg mixture. Bake for 25 minutes or until quiches are set and pastry is lightly browned. Top with extra parsley. PER QUICHE Energy 180kcal, 756kj • Protein 5g • Total Fat 11.7g • Saturated Fat 6g • Carbohydrate 13g • Fibre 0.6g • Sodium 313mg • Sugar 1.7g 2 Mini Ham & Corn Quiches PREP + COOK TIME…

FOUR WAYS with QUICHES

From tile TO STYLE

YOU WILL NEED • 5 tiles per planter (see tips) • construction adhesive such as Liquid Nails glue • plants and potting mix 1 Run some glue down the edge of one tile. Stick tile to the back edge of another tile to create a right angle (ensure any pattern is the right way up). Press and hold tiles together for a few seconds until glue firms. Repeat until you have made a box with four tiles. 2 Run a small amount of Liquid Nails around the bottom edge of all four tiles. The fifth tile forms the base; carefully press and hold in position (it doesn’t matter if the pattern side faces in or out). Leave overnight to set. 3 Fill your planter with potting mix and add a plant, or simply…

From tile TO STYLE

TO DITCH THE NEGATIVE THINKING EAT SALMON Salmon is packed full of omega-3 fatty acids, which have a positive impact on mood. Research also shows that omega-3 physically improves the structural components of areas of the brain directly involved in mood and emotion regulation. TIP Avoid fast food. Studies show it can bump up your risk of depression by 36 per cent if you eat it regularly. TO FIGHT FATIGUE EAT TWO KIWIFRUIT People who consumed two kiwifruit a day as part of a six-week New Zealand study experienced less fatigue and had more energy compared with people who ate just half a kiwifruit. The difference came down to the high levels of vitamin C in the fruit; it activates a number of the body’s enzymes involved in energy and…

A matter OF TASTE

The concept that some colours are more delicious than others – psychologically-speaking – has long been a topic of scientific study. While those in marketing are most interested in how this affects consumer habits, the findings can also be put to good use within your own home. Now that kitchens are commonly designed as part of an open-plan layout, the places where you’re cooking, eating and relaxing likely all exist within a single interior scheme. If you’re concerned about the psychological effects your design and colour choices have on your family and visitors, consider this food for thought. Colour is the single most important sensory cue when it comes to setting people’s expectations for the likely taste and flavours of food and drink. While the colour of the food comes…

A matter OF TASTE

SETTING the TABLE

The formal dining room has almost become a thing of the past as Kiwis have fallen in love with open-plan living and its suitability for more casual entertaining. However, these types of spaces can be tricky to style as there are so few walls and you have to consider access to adjoining areas. We have compiled some tips for getting it right. The table Before you buy your dining table, consider how many people it needs to seat and what type of activities beyond eating it will be used for. This will help you narrow down the best size and surface to suit your needs. A solid timber table can be quite expensive but will stand the test of time, however many on-trend tables are made from a hard-wearing veneer…

SETTING the TABLE

Embracing produce WITHOUT PLASTIC

Over the past couple of years, Countdown has had a major focus on reducing plastic waste in its stores – including phasing out single-use plastic bags and removing more than 150 tonnes of plastic from its produce sections around the country. But there’s much more to do. One of the challenges is finding alternatives to plastic that do the same job – keeping food safe to eat and fresh, and avoiding food waste. That’s why since February Countdown has been running ‘Unwrapped’ in three supermarkets, to test new options, see what works and what doesn’t, and what the company might be able to roll out further. During the 10-week test, Countdown Orewa, Ponsonby and Manukau customers in Auckland have been seeing a very different produce section with more than one…

Embracing produce WITHOUT PLASTIC

Can you BEER IT?

When pairing your brew with your dish there are a few things to keep in mind. As with wine, delicate food goes best with crisp, clean lighter beers, while big bold flavours will be enhanced with a stronger, more robust beer. The aim is to harmonise the flavours and aromas – so if your beer has roasty elements, as with a stout, echo those in the food; the same with the nutty aspects of a traditional ale. Keep in mind that certain qualities in beer can help balance your meal. The carbonation in your drink helps cut through richness, while malty sweetness will soften both spiciness and acidity. Conversely, a fully bitter beer will emphasize the heat – something to consider when washing your curry down with an IPA. Did…

Can you BEER IT?

Craft beer is increasingly popular – here are some top picks at the supermarket:

Halo by Liberty Brewing Co. A trophy winner at the Brewers Guild of New Zealand Beer Awards, this popular pilsner packs a zesty punch, and doesn’t go easy on the malt, creating a refreshing drop. Blacktop Oat Stout by Panhead Brewery Another award winner, this black-as-the-night stout rolls together bitter hops with chocolate and coffee to make a roasty, dry and very drinkable beer. Falcon APA by Parrotdog The tropical fruit flavours in this American pale ale combine with sweet malts and hop bitterness to deliver an enjoyable drink with a taste that pleasantly lingers.…

Craft beer is increasingly popular – here are some top picks at the supermarket:

MILKY DELIGHT For some people who have trouble drinking regular cow’s milk, it might be because of the A1 protein. a2 Milk™, brought to you by Anchor™, might make a difference, as many people say it just feels better in their bodies. It’s perfect in smoothies, coffee, over cereal or just on its own. Available through leading retailers throughout New Zealand. PACK A SNACK Countdown’s Macro snack pack range is great when you are on the go or simply feeling peckish. There are five yummy flavours to choose from, and all are priced at just $1 each. They have no artificial colours, flavours or preservatives, plus they have a Health Star rating of four or more. Find them in store. HAM IT UP! Freedom Farms are calling time on mediocre…

Layered Lolly Cake Cheesecake PREP + COOK TIME 50 MINUTES + CHILLING SERVES 12 • 150g frozen raspberries • 1 tablespoon water • 1 teaspoon sugar • 90g butter • ¼ cup sweetened condensed milk • 200g malt biscuits • 125g Eskimo lollies or fruit puffs, chopped • desiccated coconut (optional) EASY CHEESECAKE FILLING • 4 teaspoons powdered gelatine • ½ cup cold water • 750g cream cheese, soft • ¾ cup caster sugar • 2 teaspoons vanilla essence • 1½ cups cream 1 Line the base and sides of a 20cm springform cake tin with non-stick baking paper and set aside. 2 Place berries in a small saucepan with the water and sugar; heat until pulpy. Press through a sieve with the back of a spoon to remove seeds; set purée aside. 3 Combine butter and condensed milk in a small saucepan. Heat…

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