These make a great Christmas gift. I like to decorate them with stamps, using food colouring from a specialty food store, but you could paint on patterns with a brush or leave them plain as preferred.
A variety of recipes from Annabel Langbein and our feature stories. Be inspired by their use of the freshest New Zealand ingredients and the best Artisan products.
A fresh salad idea to try.
1/4 cup sugar, plus an additional 4 tablespoons 1 egg 1 extra egg yolk 3/4 cup whole milk 1/4 teaspoon vanilla paste Melt the 4 tablespoons sugar and pour into 2 ramekins, just covering the bottoms. Beat remaining ingredients together. Strain mixture through a sieve then pour into ramekins and place in a bain marie [...]
We promised you Polly’s recipe for sourdough baked in her splendid new pizza oven (Tales from a rumpty caravan). Sadly, she and James managed to kill their sourdough starter so here instead is their current favourite, one that’s been passed around their Northland valleys for a couple of generations.
To begin, I served large platters of roasted beef cannon bones that had been prepared by the local butcher. When we moved from the city to our rural home, Fred surprised the Kiwi country girl in me by roasting beef bones in the oven and presenting the resulting marrow sprinkled with salt on a slice [...]
Lightly cooked greens wrapped with a twist of noodles and served with a tangy ponzu dressing are a great way to get carbs and veges on one platter.
It’s so simple to make parcels like this and it always makes your guests feel special.
Jess O’Sullivan of the chai truck (see Drinking habits story) says this lovely warming, moist cake is perfect for the colder weather and is dairy free.
1/2 cup sugar 1/2 cup red wine 1 vanilla pod, split 3 cinnamon quills 12 whole cloves 4 cardamom pods, lightly crushed 3 strips orange rind, peeled with a vegetable peeler 8-10 tamarillos with stems attached In a small saucepan heat together sugar, wine, vanilla pod, cinnamon quills, cloves, cardamom pods and orange rind, stirring [...]
4 cups corn kernels, frozen, tinned or cooked on the cob 2 eggs 3/4 cup rice flour 1/2 teaspoon baking powder 1 teaspoon red curry paste 1 teaspoon salt and grinds of pepper zest of 1/2 an orange and 2 tablespoons orange juice 1/4 cup chopped mint leaves (or coriander leaves) oil for frying, about [...]
The combination of baking powder and yeast gives these crumpets their light yet chewy texture. Use egg-poaching rings to set the shape.