Prep 10 mins | Cook 1 hour | Serves 12
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.
Serve these on toasted bread with cornichons (baby gherkins).
In her story in Issue 61 (Salad days), Kate promised to share her family recipes for using an abundant tomato harvest. Here they are:
Mieke’s date scone recipe comes from Treats from Little and Friday
In this recipe we used rock and honeydew melons; another of our favourites is watermelon.
This relish is delicious with cold cuts and salmon and just as good with a slice of brown bread and cheese. I like to finish it off with Al Brown’s orange and chilli oil.
This salad is quick and easy, perfect for those beach barbecues or picnics in the park. Golden Queen peaches are wonderful when used with cured meats or you could substitute with nectarines.
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 [...]
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.