http://www.janbilton.co.nz/blog/ The latest Blog feeds from www.janbilton.co.nz en-us Fri, 20 Dec 2019 07:02:44 +1300 Rocketspark http://www.janbilton.co.nz/blog/post/47530/MEAT-GREETINGS/ Why do Kiwi Christmas dinners still reflect chilly northern hemisphere celebrations? Hot roasted meats and vegetables are still preferred by most New Zealanders — even when temperatures rival those in the oven. Our families have already had their say on the menu and, instead of choosing their favourite barbecue meats, they’ve unanimously opted for the once regular Sunday lunch — roast lamb. It will be accompanied by hot ham and followed by — their choice — pav. How Kiwi... Tue, 17 Dec 2019 08:34:04 +1300 http://www.janbilton.co.nz/blog/#post47530 http://www.janbilton.co.nz/blog/post/47409/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 ... Wed, 11 Dec 2019 17:03:53 +1300 http://www.janbilton.co.nz/blog/#post47409 http://www.janbilton.co.nz/blog/post/47168/SUPER-SIZZLERS/ Ask most people ‘who invented the barbecue?’ and the majority would say the Americans. However, cooking over coals has existed since the beginning of time — primitive peoples found relighting already charred wood produced the perfect coals for cooking food. In about 1920, Henry Ford — who found great success with his Model T — purchased a sawmill to make wooden parts for his cars. He watched the growing mountain of wood scraps, and being a frugal man, hit on the idea of bur... Mon, 02 Dec 2019 11:23:25 +1300 http://www.janbilton.co.nz/blog/#post47168 http://www.janbilton.co.nz/blog/post/47032/OUTDOOR-ENTERTAINING/ Warmer weather is here and that means al fresco meals are on the menu. It’s magic to escape to the countryside, beach or lake during the weekend with delicious dishes tucked in the chilly bin. I also enjoy entertaining friends for Sunday brunch or lunch with dishes that can be prepared a day ahead. Also, when guests depart there’s ample time for a leisurely clean-up. Warmer weather encourages bugs so ensure your food remains in prime condition if you’re planning to eat outdoors. Choose con... Mon, 25 Nov 2019 16:08:42 +1300 http://www.janbilton.co.nz/blog/#post47032 http://www.janbilton.co.nz/blog/post/46579/PARTY-PLEASERS/ It’s party season — time for some festive frolics with friends and family and providing those essential finger foods does not have to be stressful or time consuming. Just plan ahead and remember it’s important to provide some choices that are dairy, meat and gluten-free. Many party nibbles can be prepared ahead. For example, chicken liver pâté can be prepared up to three months in advance, frozen in small bowls then thawed in the fridge for 6 hours. It can be made with an olive-oil b... Tue, 19 Nov 2019 15:57:01 +1300 http://www.janbilton.co.nz/blog/#post46579 http://www.janbilton.co.nz/blog/post/46441/SNACKING-ON-RICE/ Rice has long been the staple diet of over half the world’s population and there are over 100 varieties. It was thought that rice was native to either China or India, dating back to 2800 BC. However, recently rice grains discovered at an archaeological site in northern Thailand have been dated at 3500 BC. Rice varieties are categorized as long, medium or short grain. The latter two are plump, starchy and absorbent. Long-grain rice such as Jasmine and Basmati, is thinner, dainty and pointed.&nb... Tue, 12 Nov 2019 14:16:37 +1300 http://www.janbilton.co.nz/blog/#post46441 http://www.janbilton.co.nz/blog/post/46311/BAKES-YULE-LOVE/ The festive fruitcake as we know it today dates back to the Middle Ages. In the 13th century, dried fruits were transported to Britain from the eastern Mediterranean. As a result, breads became light fruit breads then morphed into rich fruit cakes to be enjoyed on special occasions.  For years, making a rich fruit cake was a labour of love. Dried fruits needed to be washed, dried and pitted if necessary. Sugar came in loaves and had to be cut, pounded and sieved. Butter was rinsed in water ... Tue, 05 Nov 2019 11:39:37 +1300 http://www.janbilton.co.nz/blog/#post46311 http://www.janbilton.co.nz/blog/post/46190/VEGAN-VIM/ Friday 1 November is World Vegan Day. Many interesting events are planned throughout New Zealand including special restaurant menus and potluck meals. There are two types of vegans — dietary and ethical.  Dietary vegans abstain from eating all animal products lowering the risk of high cholesterol, high blood pressure, heart disease and possibly some types of cancer. And, they declare, there is the feel-good factor — energy levels shoot up and weight is likely to drop. Engli... Tue, 29 Oct 2019 14:30:42 +1300 http://www.janbilton.co.nz/blog/#post46190 http://www.janbilton.co.nz/blog/post/46002/CHOICE-CHEESES/ Our cheese choices are becoming more sophisticated and eclectic. Gone are the days when mass-produced ‘bricks’ dominated. According to supermarket research and the New Zealand Specialist Cheesemakers Association — speciality cheese purchases are up over seven per cent in both sales and volume in one year.  Halloumi is one variety rapidly growing in popularity. Sometimes referred to as the ‘feta of Cyprus’, it is an excellent cooking cheese. Salty and semi-firm, halloumi can be... Mon, 21 Oct 2019 14:19:29 +1300 http://www.janbilton.co.nz/blog/#post46002 http://www.janbilton.co.nz/blog/post/45762/CELEBRATE-SPRING/ I have been waiting expectantly for the season’s first strawberries. Now they’re here and although I’m delighted I can now savour a favourite fruit, I find the first berries are often a little tangy and are best enjoyed in smoothies, sauces and bakes. It’s summer when they are at their peak — nature’s healthy nibbles.  Firm berries should be stored at room temperature to allow the flavours to develop. When fully ripe, store in a single layer in a paper towel-lined shallow co... Mon, 14 Oct 2019 14:52:41 +1300 http://www.janbilton.co.nz/blog/#post45762