Wednesday 30 April 2014

Feijoa Muffins

Autumn (or Fall) in New Zealand is all about the feijoa. A quick Google search has just educated me to the fact that the feijoa is native to Brazil and other parts of South America and is also known as Pineapple Guava or Guavasteen. Almost everyone in NZ knows someone with a Feijoa tree (which produce fruit prolifically!) and therefore end up with shopping bags full of the fruit. Luckily, the are fantastically suited to baking.

Feijoa Muffins

Makes 12

75 g butter, melted
1 Cup chopped feijoa
2 eggs
3/4 Cup stevia or sugar
2 tsp baking powder
2 Cup plain flour
1 Cup skim milk

1. Preheat oven to 200ºC (390ºF). And line a 12 hole muffin tin with paper cases.

2. Sift flour, baking powder, and stevia into a bowl.

3. Whisk eggs, milk, and butter together in a bowl. Pour this mixture into the flour mixture. Add feijoas and mix until just combined. Don't over mix!

4. Spoon the mixture into the lined muffin pan and bake for 10-15 minutes, until the muffins spring back when pressed gently.

5. Cool on a wire rack, store in an airtight container.

Tuesday 29 April 2014

Ham and Cheese Quiche

Quiche is an easy weeknight meal that can be thrown together in no time and using whatever you have laying around in your fridge. The leftovers keep well and can be eaten hot or cold. But my favorite thing about this recipe? It makes a perfect breakfast, lunch, OR dinner!

I originally posted this recipe back in April, but I remade it (yet again...) over the weekend for some much needed photography updates. It's looking a million times better now! 

Ham and Cheese Quiche

Serves 4-6

Short Crust Pastry (store brought is also fine!), blind baked and cooled
4 Eggs
1 Cup trim milk
1/2 Cup cream
1/2 Cup self raising flour
200 g (7 oz) ham (or bacon), chopped
1 Onion, finely diced
1 Cup grated cheese (I used Edam)
Salt and pepper to taste

1. Preheat oven to 180°C (350°F) and grease a quiche pan. Roll out the pastry and line the base and sides of the pan with the pastry.

2. Heat a dash of oil in a fry pan over a medium-high heat. Fry the onion and ham until the bacon is cooked to your liking.

3. Whisk together the eggs, milk, cream, and flour.  Add the ham, onion, and cheese. Mix well and season with salt and pepper to suit your tastes.

4. Pour the mixture over the prepared base and bake for 45 minutes.

Thursday 24 April 2014

Anzac Biscuits

Anzac biscuits - a chewy, oaty cookie - are my absolute favorite and holds an important place in the hearts of New Zealanders.

Wednesday 23 April 2014

Hoisin and Chilli Chicken

If you're looking for a quick, easy, and tasty midweek meal then why not give this one a try? I used noodles but if you prefer rice that would work just as well.

Hoisin and Chilli Chicken

Serves 2

2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp Chinese rice wine
2 Tbsp Chilli sauce
300 g Chicken breast, sliced
2 cakes of dried egg noodles
1 Carrot, sliced
1 red bell pepper, sliced or diced
1 Cup spinach
1 Spring onion (Scallion), finely sliced

1. Mix the hoisin, soy, rice wine, and chilli in a small bowl. Add the chicken and set aside to marinade for about 15 minutes.

2. Bring a saucepan of water to the boil and add the egg noodles, cook following the package directions.

2. Heat a dash of oil in a wok or large fry pan. Add the chicken and fry until cooked. Add the vegetables and stir fry for a couple of minutes (excluding the spring onion). Add the cooked and drained noodles and stir fry until noodles are well coated with the sauce.

4. Serve garnished with spring onion.

Friday 18 April 2014

Hot Cross Buns

Easter just doesn't seem complete without hot cross buns! These hot cross buns are easy to make and taste and smell wonderful. I hope you will enjoy them too!

Thursday 17 April 2014

Bacon and Banana French Toast

This french toast makes a simple yet impressive Sunday brunch. Bacon and banana is a fantastic combination!

Bacon and Banana French Toast

Serves 2

6 slices of day old ciabatta
25 g Butter
2 eggs
1/3 Cup milk
4 rashers of bacon
1 large banana, cut length ways and halved.

1. Grill or pan fry bacon. Heat butter in a fry pan over a medium heat.

2. Whisk together the eggs and milk milk. Dip the bread into the mixture, making sure both sides are covered. Let excess mixture fall back off the bread and place bread into the fry pan, fry for a couple of minutes on each side, until lightly golden.

3. At the same time as the bread goes into the fry pan, add the bananas as well.

4. Serve the bacon and banana over top of the bread and drizzle with maple syrup.

Wednesday 16 April 2014

Lamb Meatball Subs

A nice thick sandwich makes a perfect weeknight dinner as it is quick and easy. I love making lamb meatball subs with a nice, fresh loaf or Turkish bread!

Lamb Meatball Subs

Serves 4


400 g Lamb mince
1 Sprig of Rosemary, finely chopped
1 egg
1/4 Cup wholemeal breadcrumbs
1/8 tsp chilli flakes


400 g can of diced tomatoes
1 red chilli, sliced or diced (seeds removed to suit your desired spiciness)
1 onion, chopped
1 red bell pepper, chopped
3 cloves of garlic
1 sprig rosemary
1 Tbsp Balsamic vinegar

To Serve:

1 Loaf Turkish bread, divided into quarters
Grated Mozzarella (or your favorite cheese)

1. Combine the meatball ingredients in a large bowl and roll into 16 balls. Set aside.

2. Make the sauce by combining all of the sauce ingredients in a food processor. Process until smooth.

3. Heat a dash of oil in a large fry pan. Add the meatballs and brown all over. Add the sauce, cover, and simmer for 20 minutes. Until the meatballs are cooked through and the sauce is thick.

4. Turn the oven to grill (broil), line a baking tray with baking paper. To the base of each quarter of Turkish bread, add four meatballs, some of the sauce, and top with cheese, grill until cheese is melted.

5. Top with lettuce and the top part of the Turkish bread. Serve with a garden salad, chunky fries, or both :)

Wednesday 9 April 2014

Chocolate Caramel Easter Egg Balls

With the fantastic range of Easter goodies available at the moment it the temptation to bake is just too huge! This is a super easy recipe that wraps caramel filled mini Easter eggs in a kid-friendly "rum ball".

Chocolate Caramel Easter Egg Balls

Makes 14

14 Cadbury mini caramello eggs
250 g (9 oz) plain biscuits (cookies)
1/3 cup cocoa powder
1/2 cup desiccated coconut + extra for rolling
1 cup light sweetened condensed milk

1. In a food processor, process the biscuits to a fine crumb.

2. Mix all the ingredients, except the caramello eggs, together in a large bowl. For each caramello egg, wrap about 1 Tbsp of the mixture around each chocolate. Roll each ball in desiccated coconut.

3. Place each ball on a baking paper lined plate and chill for about an hour, until the balls are set. Store in an airtight container.

Tuesday 8 April 2014

Seafood Gumbo

Who doesn't love a big bowl of soup on a cold evening? Soup is a fantastic comfort food and winter warmer - but don't think that stops me from making this type of recipe all year round!

Seafood gumbo is my number one favorite soup. I love the combination of the spicy tomato-based broth, spicy chorizo sausage and fresh seafood. Don't like seafood? Swap for chicken!

Wednesday 2 April 2014

Lolly Cake

Lolly cake is a real kiwi kids favorite! It's also really easy to make and only has a few ingredients. Perfect for a kids birthday party.

Lolly Cake

Makes 20 slices

250 g plain biscuits (I used plain vanilla biscuits)
120 g Butter
200 g light condensed milk
190 g fondant lollies*
Desiccated coconut

1. Process the biscuits to a fine crumb in a food processor. Roughly chop the lollies into small pieces/chunks.

2. Melt the butter with the condensed milk in a saucepan over a low-medium heat.

3. Stir the biscuit crumbs and chopped lollies into the melted butter/condensed milk.

4. Turn out the mixture onto a clean surface and roll into a log. Roll the log in desiccated coconut, wrap in cling film and refrigerate until set (a couple of hours).

5. Cut into slices and store in an airtight container.

*Fondant lollies:

Tuesday 1 April 2014

Beef Risotto

Risotto is such a warm and comforting dish, and packed full of wonderful flavor. It's not as difficult to make as you might think!