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WINTER VEG TRIFECTA

Savour the spud! The ever-popular potato was first cultivated in South America between 5000 and 8000 years ago. However, it took until the 16th century for the pleasures of the potato to be introduced to Europe where they quickly — and understandably — replaced turnips as the most widely used veg. Pumpkins and squashes were among the earliest foods planted by American Indians and, prior to the arrival of Columbus, this New World staple was unknown in Europe. A French explorer, Jacque...

TASTE AMERICA

The Fourth of July is celebrated in the US with a national holiday and families gathering together to enjoy the Declaration of Independence from Great Britain in 1776. Food plays an important part. And there’s mothing more American than ‘fruit’ pie. When immigrants arrived in America, they were amazed at the abundance of fruits. Using them in pies was both nourishing and filling. During the 1800s the pie craze cooled due to health professionals advocating for less carbohydrate. However, in...

Sticky Chocolate Pudding

A sauce is formed on the base of the pudding during cooking.1 cup plain flour2 teaspoons baking powderpinch salt3 tablespoons dark, bitter sweet Dutch cocoa powder1/2 cup icing sugar1/3 cup hazelnut meal or ground hazelnuts 50g dark chocolate, finely chopped1 tablespoon canola oil1 egg1/2 cup milk1 teaspoon vanilla essenceSauce: 1/3 cup brown sugar3 tablespoons dark, bitter sweet Dutch cocoa powder1 1/2 cups boiling waterPreheat the oven to 180°C. Lightly grease a 19cm round x 6cm deep baking d...

SLOW COOKER CRACKERS

Mmm. Yum! Just love the aroma of French onion soup simmering away in the slow cooker. The long low-heat cooking brings out the flavours and there’s more than enough to feed the hungry gang when they come in from the cold. Served with crusty bread, this wholesome warming soup will banish any thoughts of takeaways which are more expensive and less nutritious.  Getting to know your slow cooker is important. They vary in size therefore the cooking time for a particular recipe may vary. Using ...

Gluten-Free Carrot Cake with Cream Cheese Topping

Cake: 1 cup brown sugar2 large eggs3/4 cup canola oil1 teaspoon vanilla essence1 cup gluten-free flour mix1/2 teaspoon salt1 teaspoon each: baking soda, baking powder, ground cinnamon1 1/2 cups freshly grated carrots1/2 cup chopped walnuts nutsCream Cheese Topping: 1 tablespoon butter50g cream cheese1/2 teaspoon vanilla essence1 1/4 cups icing sugarPreheat the oven to 180°C. Lightly oil and line a 20cm round cake pan with baking paper.Cream the sugar and eggs in a large mixing bo...

Gluten-free Chocolate Fudge

225g gluten-free crunchy coconut biscuits or similar125g butter1/4 cup sugar1 egg, lightly beaten1 tablespoon cocoa powder1 cup chopped walnuts1/2 cup sultanas1 teaspoon vanilla essenceIcing: 1 3/4 cups icing sugar3 tablespoons cocoa powder2 tablespoons each: butter, boiling water1 teaspoon vanilla essence Lightly grease and line a 15cm x 24cm dish or cake pan.Crush the biscuits in a food processor — but not too finely. Melt the butter and sugar in a saucepan over low heat. Whisk...

GLUTEN-FREE FARE

Several years back, when two family members were diagnosed as gluten intolerant, I thought ‘Oh no, planning meals is going to become harder’. There weren’t many products available to help alleviate my dilemma. But today I make enjoyable gluten-free meals and bakes for the whole family — all without that ‘oh no’ feeling.  Over time, gluten-free baking products have improved. The flavours are fine and baking results are pretty similar to using traditional flour. I often substi...

GET TOASTIE

The 2023 Great New Zealand Toastie Takeover has attracted over 185 entries from restaurants, cafés, bars and even supermarkets throughout the country. Each toastie must include a bread, cheese, McClure’s pickles plus loads of imagination.Run-of-the-mill sliced bread, can used or ciabatta, tortillas (Mexican bread), brioche, Turkish, naan, wraps, pita and panini to add interest to the creation.We have the prolific American inventor Thomas Edison to thank for the electric sandwich-maker in the ...

HOT FOR SOUPS

Hurray! Soup weather has arrived. For me, Monday’s lunch is also Wednesday night’s dinner. I simply double the recipe then freeze it in meal-lot quantities. A good soup is a meal in one bowl, nutritious and easy to eat.  Soup is as old as the history of cooking. It was an economical way of using cereals (roasted and ground into a paste), animal bones and vegetable trimmings cooked in water to produce a hearty meal for rich and poor alike.  While chicken soup is undoubtedly the worl...

KIDS’ KITCHEN

1 slice wholemeal breadbutter or table spread2 cheese slices2 thin slices luncheon sausage or salami2 capers1 black olivesprig dill or fennel Place the bread on a plate. Lightly spread with butter or table spread. Top with 1 cheese slice. Using a small biscuit cutter or top of a jar, cut 2 rounds from the luncheon sausage to make a head and body. Place on the cheese. Use the trimming to make ears, arms and feet. Cut ovals of cheese to make a nose and the base of the feet. Place the capers above ...

APPETIZING EASTER

Let’s celebrate Easter. Taking a break, enjoying the end of summer and feasting with friends should set us up for the cooler weather to come. Easter is a time when traditional treats take pride of place on the menu. Hot Cross Buns, chocolate Easter eggs and rabbits and lamb are enjoyed worldwide but how they are presented can make all the difference. Barbecued lamb is our family fave but a butterflied roast doused in a minty pesto is also a winnerThe hot cross bun has not always been asso...

COOKIES PLUS

Nothing beats the aroma of freshly baked cookies. According to culinary historians, the first record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven temperature. There are also records showing cookies were a result of sugar cultivation in 7th century Persia. During the 11th to 16th centuries, sugar spread through the Mediterranean and then to northern Europe. By the 14th-century wafer-like cakes could be purchased in Paris.  By definition, a ...

CORN AND CUKES

Trivia quiz time! How many kernels does the average corn cob have? Apparently, 800 arranged in 16 rows. I was given this information by an enthusiastic grower but haven’t had the time — nor the inclination — to check this out. Sweetcorn is at its sweetest when the cobs have grassy-green, tender husks. The silk should be dry but not brittle. This is the perfect ripeness for nibbling the kernels off the cob — a refreshing summer snack. Raw, juicy sweetcorn kernels are also deli...

CAPSICUM DELIGHTS

Capsicums are the taste of colour. They originated in South America and in 1585 were taken to Hungary where the red variety became synonymous with Hungarian cooking — in the form of paprika.  Whether they’re green, red, orange, yellow, purple or even white, capsicums — they’re sometimes called bell peppers or sweet peppers — should not be confused with chilli peppers which are usually very much smaller. They are all members of the same family but chilli peppers contain...

TASTY THAI-STYE MUSSELS

36 medium green-shell musselsSauce: 2 tablespoons each: olive oil, grated root ginger1 medium onion, diced2 cloves garlic, crushed2 makrut (kaffir) lime leavesgrated rind 1 lemon1/4 cup each: riesling, light coconut cream2 cups fish stock2 teaspoons each: curry powder, Thai chilli paste, fish sauce, lemon juiceGarnish: 1/2 cup each:  coriander leaves, finely sliced spring onions Scrub the mussels and remove the beards.Heat the oil in a large saucepan or stock pot on medium-low. Sauté ...

SUPER SALAD SEASON

Summer is the time for simple tasty food. Healthy salad greens, tomatoes, fresh fruits, cold meats, and cheeses are perfect for the cook and the menu on hot balmy days.  Classical Roman salads were simple — salted vegetables eaten with a dressing of oil and vinegar. In medieval times salads composed of green leaves — and sometimes flowers — were drizzled with lemon juice. Later in England, oranges and lemons were used as salad garnishes. Today the salad has become a showca...

ROSÉ PROSPECTS

What I love about the warmer weather is the opportunity to dine al fresco with friends, enjoying a light lunch and a glass of rosé. This blush-coloured winner is now the ‘go to’ wine when invitees are unsure of what to bring to an event, or — if you’re the host — what to serve. And there are some very well-priced rosés to be enjoyed.   Rosé marries well with many light lunches including those featuring, cheese, raw or cooked fish, eggs and vegetables including aspa...

WOK WIZARDRY

Woks are versatile. Their use is not just limited to stir-frying. You can steam, smoke, braise or simmer, deep or shallow fry. The wok’s shape was originally dictated by the Chinese hob that had an open top surface into which the round-bottomed wok with its flared sides fitted securely. Nowadays a metal collar or ring purchased with the wok adapts it neatly to gas or electric hobs.  Steaming is fashionable at present due to the popularity of Asian dumplings. They’re sold fresh and ...

NEW YEAR NEW START

I'll wait for a week or so into the New Year before I act on my resolutions. This allows me time to carry on enjoying seasonal festivities ahead of my planned and positive decisions for 2023. I’m not going to go on a diet as such but I’m going to enjoy more fruit and veggies for lunch rather than hot crusty bread and smooth, creamy camembert. And in place of that tasty savoury muffin with my morning coffee I’ll relish a seed cracker sans butter. February sees a walking challenge to raise m...

Sideways

When the Oscar-winning Sideways hit international movie theatres it showcased pinot noir wine as a wine for real wine lovers. Before the movie, many wine drinkers wouldn’t give a glass of pinot noir a second sip. Sideways is the story of two 40-ish buddies — Miles and Jack— taking a road trip through California wine country prior to Jack’s impending marriage. Their aim is to steep themselves in everything that makes it good to be carefree and single: pinot noir, golfing and cruis...

Merry Meat Mains

Many people celebrate Christmas by serving meats that are ancestral. The fact that Kiwis of British origin still serve hot roasted meats and veg on a humid summer day is testament to that.  Turkey became popular in England after King Henry V111 introduced it to his Christmas table. Before the 16th century the wealthy English feasted on peacock or swan, while a pig’s head was the main course for everyone else.   Turkey was celebrated in Charles Dickens’s 1843 classic A Christma...

FAB FESTIVE DESSERTS

Christmas — a time to indulge in delicious desserts. But it's important to balance rich temptations with generous servings of fresh summer fruits. A (glass) bowl of mixed berries such as blackberries, raspberries, blueberries and strawberries is simple, eye-catching — and delectable. For variation, enhance berries with a balsamic syrup. Combine equal amounts of good balsamic vinegar and sugar. Heat, stirring, until the sugar is dissolved. Cool. Drizzle a little over the berries just ...

GF CHRISTMAS RING CAKE

My ring cake pan holds five cups. So any ring cake pan holding five cups will be ideal.70g each: hazelnuts, blanched almonds1 cup each: dried apricots, pitted prunes, coarsely chopped3/4 cup glacé pineapple chunks375g good quality dried fruit mix1/2 cup gluten-free flour1/2 teaspoon each: baking powder, ground mixed spice100g butter1/4 cup firmly packed brown sugar 2 eggs1 tablespoon orange flavoured liqueur1 teaspoon vanilla essenceTopping: whole or halved red and green glacé cherries, skinne...

BREAKFAST BOOST

That grouch that sits beside you in the office every morning probably didn’t have any breakfast. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your energy levels and helps put you in the right frame of mind for the day.  The term ‘breakfast’ didn’t exist before the 15th century and the concept of specific breakfast foods is even more recent than that — sometime after the late 1800s.  Cultures throughout history have had widely differi...

GARLIC A-GO-GO

Garlic has been a favourite with chefs for years. But recently some international chefs have abandoned their friend. They’ve eliminated garlic from dishes saying customers have thanked them for giving them ‘a breath of fresh air’. But I can’t imagine aioli or most pasta or Asian dishes without a little garlic. If the chef wants an odour-free restaurant then there are ways of disguising the sharpness of this aromatic bulb. Black garlic is common white garlic that is aged for about six wee...