Toastie Pies - Kiwi Cooking

Disclaimer: These are really moreish - and health-wise, pretty well just the same as your average sandwich.

I try not to eat too much bread anymore, trying to subscribe to the theory that White Bread is the devil, tempting you with it's delicious softness whilst providing very little nutrional goodness, but I have to make an exception for these babies. And not eating it often makes it oh-so-much scrummier. The golden crust of the bread, the melty cheesy-ness of the inside combined with whatever bridge ingredient you fancy to accompany your sandwich with - ahhh, carby heaven.

Quite a few people I know have toasted Sandwich makers which they prefer - it gives you more of a sealed in 'pie' but I like them a little more melted-cheese-on-toast style. We make ours in the frying pan - you just need to be careful when flipping them over not to spill out the insides.

My 'technique' is to lift the sandwich with a cooks' slice slid under the cooked side, lift the pan up, turn it over the uncooked side of the sandwich and then flip them both. Possibly an overly complicated method, but it works for me!

Method:

1. Heat your pan as high as you can, but not smoking (oh Gas, how I adore thee)
2. Butter a slice of bread - I prefer a medium slice, hubby prefers a thick (10mm) slice, and place it butter side down on your chopping board
3. Add topping, then cheese evenly
4. Butter a second slice, then add to the sandwich butter side out (this is important)
5. Take by the diagonal corners to the pan
6. Turn when the butter on the top begins to melt slightly/the underside is golden brown and the cheese is melting. I like mine slightly over golden as you can tell by the above photo
7. Try to resist a second, I dare you

Ok, so it's best made with Cheese somewhere contained providing the golden melt factor, but if you also add another filling, a flavour 'bridge' if you will, it's a whole other level;

Kiwi Classic: Creamed Corn
The Italian Job: Tinned Spaghetti (found in the baked bean aisle)
KISS: Ham
Hawaiian Special: Ham & Pineapple or just Pineapple
Mouse Trap: Ketchup
Ye Olde English: Ham & Chutney or just Chutney
Orchard: Sliced Tomato

Peppers, cooked onion, cooked chicken, chilli... (I could almost list my entire fridge here, you get the idea)

Weird Tropical: Peanut Butter & Banana (sans Cheese). Don't laugh, it's actually delicious.

What's your favourite guilty secret snack/meal - pizza, dessert, fish & chips, curry?

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Warm Finnish Cinnamon Buns: The Nordic Bakery

Nestled in a quietly in London streets are a few a small Scandinavian run bakeries that has been causing quite a flutter on Twitter. Why, you ask?

Thick, viscous coffee, accompanied by fresh warm doughy cinnamon rolls that I could easily melt into. Crisp on the outside, liberally laced with cinnamon spice and sugar and light soft and warm dough in the middle, this is one serious contender for the best cinnamon roll I've ever had the pleasure to eat. They are the size of a man's fist, and perfect for sharing - that's if you can bear to.

The Nordic Bakeries also offer a variety of fare, open sandwiches mostly on dark rye bread with a variety of toppings which all fascinated me; gravadlax, pickled herring or brie with lingonberry jam; and other savory snacks such as Karelian pie – its crunchy rye crust giving way to a rice or mashed potato filling. Finnish founder Jali Wahlsten said he wanted it to be "just like any cafe you'd find across Scandinavia," serving food and drink that "someone will be eating at the same moment in Copenhagen or Helsinki".

They love to share their uniquely Finnish take on their recipes too, believing that they should be accessible, with a recipe book and even giving several to the Guardian here (I, for one think they know you would be mad to make these yourself, when you can buy warm fresh buns almost singing 'eat me' from the counter top baskets.)

You wouldn't believe how much work I get done the days I wander in, the coffee and sugar high giving me such a boost, much to the amusement of my workmates.

 

With several locations in London (so far) which you may find by following your nose to the delicious cinnamon aroma, or more information can be found here on their website. The buns are best warm, accompanied with a hot beverage. Their bakeries are very stylishly Scandinavian minimal, with comfortably low slung furniture in various shades of grey, blue and black that help you to linger and relax. A warning though, it can get busy with workers - luckily they offer takeaway.

 

(I haven't been comped & they don't know who I am, I just wanted to share the deliciousness).

 

What's your favourite bun filling? Raspberry, Lemon Curd, Cinnamon?

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The Flavour Thesaurus: Book Review

This isn't a recipe book, not really, it's so much more. The author has taken 99 common flavours and sorting them into flavour families, matching them, exploring tradional pairings - such a Lamb and Mint and less tradional - such as Avocado & Coffee or Ginger & Egg.

A 3-year labour of love for the author, it's not exhaustive but really interesting for broadening your cooking horizons. It's a mixture of information, science, experience and a few recipes accompanied by some lovely memories and restaurant recommendations. You could just read it cover to cover, forget the Foodie side!

The author goes into some interesting scientific detail as well - (your fact for the day:)Globe Artichokes "contain a phenolic compound called cynarin, which has the peculiar effect of making anything you eat directly afterwards taste sweet".

The Flavour Thesaurus: Niki Segnit

I really like the idea of using bridging ingredients, and it may be that extra 'something' I sometimes find wanting in my cooking eg. I love Salmon Bagels with Cream Cheese, but tried them today with the addition of fresh Lemon Juice. Delicious!! A book like this is good for a noob like me - I doubt I'll ever be a Michelin Chef, but I enjoy pairing flavours and playing with new interesting combinations of good quality ingredients. It's also interesting how once you have played with a recipe, you can tweak it to improve it, and how you can begin to try dishes from restaurants, but cooking them in the comfort of your own home.

The book is based around the food 'families and include a really funky circular diagram. The book itself is really handsome - perfect for a gift to a budding Foodie. My only grumble - it missed Honey & Kiwifruit (oh yeah, I had to go there!).

Reportedly, Heston Blumenthal buys all of his new staff a copy for reading. Did I mention this book begins with Chocolate? Winner!

I've also discovered a new English-ism - the tradition of going into a pub and burying a pickled egg in a packet of scrunched up crisps - apparently Salt & Vinegar is good, but Worcestershire is better. Challenge accepted.

(Disclaimer: the above links to an Amazon Associates UK account, which means I make a little money (less than 5%) from any purchases made after clicking through these links, but at no extra charge to you. So if you are interested in buying the book, please click through the link under the image. Help support a book addiction...)

What is your favourite pairing of flavours - traditional and non-traditional? Lately I'm obssessed with Ginger & Dark Chocolate, and Fries & Soft Serve.

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Baked Eggs: Brunch Recipe Share

The last few days, only one breakfast item has occupied my mind. Everyone that knows me in 'real life' knows that I adore eggs, and when I saw on quite a few blogs that you can bake eggs as a tasty brunch dish, I knew my next recipe exploration was sealed. Diving off from G-Ma's recipe, I honestly didn't make much of a splash in terms of changing things up as this was my first try, but I can certainly see several variations.

They are really really easy. Chop most of the ingredients, brown an onion, add all ingredients & bake for 15-20 minutes whilst cooking some toast for dipping (this is essential, no arguments please unless you are wheat intolerant, in which case, fair enough. Brown/Wholegrain bread is good)

My hubby even loved them, and said he'd eaten eggs as good as these in Restaurants who charge mega-bucks. I was pink with chuffed-ness.

Baked Eggs

 

 

My versions of G-Ma's recipe:

Per serving;
1/4 of an onion
A leaf of Chard or small handful of Spinach
A Cherry Tomato or a quarter of a normal size Tomato
An Egg or Two depending on your appetite
A tablespoon of Milk or Cream
A tablespoon of Grated or very thinly sliced Cheese

1. Brown the onion
2. Chop most of the ingredients,
3. Layer all ingredients in a ramekin bar the egg, Milk & Cheese
4. Crack in the Egg, pour the milk over the Egg (like you are gently glazing it) & pop the Cheese on top
5. Bake for 15-20 minutes or until the whites are just set but yolks are still runny
6. Cook some toast for dipping
7. Serve & Enjoy, seasoning to taste - we added a sprinking of Italian Herb mix.

These would be amazing with Ham, Pepper, Tomato Chutney, Feta, Bacon, Salami, Grated Courgette, Mushroom, Pre-Cooked Broccoli Pumpkin or Kumara... basically anything you have in the fridge, just ensure it's all cooked through.

Our Baked Eggs this morning were served with Olive Bread & Fish Fingers, just because they were on hand, and we love them!

Did you notice the Sunshine in the photo? Double score today.

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(Mostly) Wordless Fridays

It's been a quiet week on the fun front, a busy week on the work front which is fantastic, but I'm yearning for that Friday 5'o'clock feeling. I do love Fridays' though. I wish the weeks could be filled with Fridays and Saturdays, with the odd Wednesday to mix things up a little.

This was the week I;

...rediscovered Lemon Curd. I think I could write a sonnet about it. Is it just me, or do they look like they're smiling?

...uncovered some delicious Gourment Sausages

...traipsed through a lota lot of Snow

and defrosted with a good book or two.

What's your Favourite day?

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Dessert Porridges

I love porridge. Quick, easy, cheap and filling, it's perfect for winters mornings, especially those that are going to be spent trekking through the snow.

It can be a little beige on it's own though, lacking interest and at times tasting of wallpaper paste. You know it! We add Brown Sugar, Berry Coulis and Honey in order to mix it up, but I thought I'd take it one step farther after reading about Carrot Cake Oatmeal (Porridge) at Chef in Disguise. My scaled down version (due to lack of specialty ingredients and 5inches of snow, is at the end of the blog post).

All of these recipes were made from ingredients I already had in the cupboard, but then I keep a lot of frozen fruit as I'm nuts about Smoothies...

I roped hubby into taste testing these with me, and whilst I couldn't decide on my absolute favourite, for hubby it was the Black Forest Porridge.

(I don't normally calorie count my recipes, but though it would be interesting to see just how much the additions add to their totals, and they really aren't too bad).

Each recipe is super simple;

1. Boil 1 cup of the water
2. Add the dry ingredients & fruit
3. Turn the heat down to a simmer, stirring regularly
4. Let simmer for a couple of minutes then stir through the remaining water
5. Simmer, stirring regularly for another 3-4 minutes
6. Remove from the heat, add any toppings/sweeteners, let cool 1-2minutes
7. Enjoy.

We didn't feel the need for additional milk, except maybe to cool it down. You can make several servings and refrigerate until needed. I would only probably keep them  in the fridge for a couple of days though.

I can't really see why these couldn't be made in the microwave as well, I just find that the stove top method makes it uber-creamy.

 Black Forest Porridge

278kcal per serving, 1/2 serving of an adults daily Fruit & Vege
One Serving

1.5c Boiling Water
1/2c Porridge Oats
1 TBSP Dessicated Coconut
Small handful frozen Cherries
1 tsp Cocoa (more to taste)

Once off heat stir through 1 TBSP Light Agave syrup.

Tutti-Frutti Porridge

284kcal per serving, 1.5 serving of an adults daily Fruit & Vege
One Serving

1.5c Boiling Water
1/2c Porridge Oats
4 frozen (1.5cm) cubes Mango (about 1/4 of a fresh one)
1 Chopped Kiwifruit
1/2 small pear cut into small cubes
1/2 tsp Ground Ginger

** This is in pole position for my favourite though, the ginger and the citrus made for a deliciously zingy breakfast, so refreshing. And how often can you say that about porridge?

Nectarine Pie Porridge

(Please excuse the terrible photo...)

335kcal, 1.5 serving of an adults daily Fruit & Vege
One Serving

1.5c Boiling Water
1/2c Porridge Oats
1 tsp Cinnamon
1 diced Nectarine
1.5 crushed Walnuts

Once off heat stir through 1 TBSP Light Agave syrup and 1 TBSP Light Cream Cheese

Carrot Cake Porridge

365kcal per serving, 1 serving of an adults daily Fruit & Vege
One Serving

1/2c Porridge Oats
1c Finely Grated (or Grated normally then finely chopped) Carrot
1 TBSP Sultanas
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1.5 crushed Walnuts

Once off heat stir through 1 TBSP Light Agave and 3 tsps Dessicated Coconut.

This actually tastes like Carrot Cake Batter (except without the sugar and butter). Absolutely luscious.

Yummo!! Decadent, and not too bad for the waistline at all. They also happen to fall in with the Breakfast Club and Farmersgirl Kitchen's breakfast linkup, themed Cooked or Baked Breakfast.

Breakfast Club: Because breakfast should be more interesting
than tea & toast or coffee & cereal!

I've got a few more flavours brewing in my head - any suggestions? If only I could do a Sticky Toffee Porridge without blowing the calorie bank.

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Decadent Breakfasts with a side of healthy

I love Breakfast. I've found that Toast in the morning/cornflakes/breakfast biscuits don't really appeal to me (unlike my hubby who eats Weetabix for 6 months daily before getting sick of them). 

Holiday Breakfasts are great though - if only I had a maid who could set my brekkie to look like this everyday: 

My most often eaten breakfast consists of; Porridge or 2-3 TBSPs of Wheatgerm (giving me my daily fibre fix, and substance to the bowl), about 150ml yoghurt mixed in, and up to 3 different fruits. They tend to be Blueberries, tinned peaches (Oh, I know) and or Pears. Yummy, so easy and fast = absoloute requirements. I switch up the fruit depending on what's available in the shops and what I fancy, but overall it suits me.

But sometimes, I get a little more decadent.

There is nothing so easy and pleasing to toast a couple of store-bought waffles, topping them with fresh strawberries, and yoghurt. The envy of my colleagues, and the office-wide requests the next morning were halarious.

 
Or (if armed with an oven) Roasted Figs drizzled with Agave, & Creme Fraiche;

One morning awhile ago to mix it up, we had (forever christened) 'party bagels':

 

I love Pancakes (especially when accompanied wtih Marshmallow Fluff peeking over the top of the stack):

Oh, Fish Finger Sarnies - must have Fresh White Bread, & Tartare Sauce:

 

 

 

A summery smoothie (I quite like the idea of warm smoothies?):

Or an American Twist - Pumpkin Pie Smoothie:

 

I'm also working on perfecting this - Spirulina Smoothies - a kiwi favourite. Watch this space.

Am I making you hungry? I sure am! Breakfast like a King they say - how about a day just eating breakfast?

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Kiwi Cooking: Lolly Cake

Before January Resolutions Kick-in, and everyone detoxes from the Christmas/New Years festivities, I'm going to sneak one last treat recipe in.

Lolly Cake.

 

This is a New Zealand institution, and I can almost guarantee that to bring a homesick Kiwi to their knees, or if you want bribe them into doing something horrendous, make Lolly Cake. For it to be truly authentic, you need to use Griffins Malt Biscuits and Pascal Eskimo Lollies - but in the UK Malted Milk biscuits and firm Marshmallows/Shrimps can be substituted in times of dire need. But only in life or death situations, you understand.

As a reference tool, the packets look like the below.

 

Brits, I know you're confused by the name, and the below images. A Lolly (or Lollies plural) when you are in New Zealand are what POMs call Sweets. Why the British decided to call Ice-Blocks (frozen summer ice treats eg. popsicles) Lollies, I don't know, and I think causes undue confusion. (The argument just there ^ that I've had with my hubby hundreds of times is why I know I will forever be a Kiwi in my heart). So for the purpose of this blog & this recipe please humour me.

It's not really a cake to be fair, more of a refrigerator slice, but it is delicious I can promise you that.

Please don't make the mistake I made over Christmas, thinking you can use soft Marshmallows. It doesn't quite work, and the bevy of Kiwi ladies I had over for tea were very disappointed.

Lolly Cake (Original Recipe here)





Sacred, I love you & you are keeping many of my Kiwi friends in London supplied. Rock on.

Ingredients:

1 Packet (250g) of Malt Biscuits (Graham crackers if you are in the US

1 Packet (190g) of Eskimo lollies or Fruit Puffs (firm marshmallows)

120g Butter

1/2 a tin (200g) of Sweetened Condensed Milk

Dessicated Coconut 

1. Crush the malted biscuits until you have 1/3 pulverised, 1/3 medium chunks (about the size of a 5p/5c coin), 1/3 large chunks (about the size of a 10p/10c coin). This is great if you've had a rough day.
2. Cut up Eskimo lollies into bite sized chunks and add to the biscuits.
3. Warm butter and condensed milk in microwave (or with a hairdryer until the bowl if your microwave packs a sad).
4. Mix butter, condensed milk, crushed Malt biscuits and lollies together.
5. Tip out onto a cutting board once combined, then use your hands to form into a firm log shape. It may look like a mess that won't come together to begin with, but the heat of your hands is key to getting a good texture as it will help to really combine everything.
6. Roll/pat in coconut.
7. Chill in fridge for 4 hours.
8. When set, cut into slices and serve.

Despite the difference in opinion over the Lolly/Sweets name, all of the visitors I have ever had have enjoyed this recipe. In fact I was in a rather posh restaurant a few weeks ago, and when a nearby American diner realised I was a Kiwi, asked me to email them this recipe 'that they had tried in New Zealand a long time ago and loved'.

One last treat before January?

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Jaffa Slice Means Christmas - Kiwi cooking

If you have any space on your no-doubt groaning tables, this has to be found a place. Being from the other side of the world, we love our Roasts at Christmas (in 30°C) but this is one thing (in addition to Christmas Pud, Brandy Cream and Mince Pies) that simply makes me think of Christmas.

With the counterpoint of the Malt Biscuits, the Coconut and Chocolate Chips make a decadent mouthful, brought together by Condensed Milk & Butter, cut through with the zesty Orange.

Indulgent, not very healthy, but scrumptious and decadent. Christmas in a mouthful.

Thank you V.A. Nottle of Tauranga New Zealand. You are a legend.

Serves up to 24 slices - it is very decadent. Buuuuut, it can sometimes only last 5 mins. You have been warned.

This pic is sans Icing, as I'm not sure how long the slice will actually last once iced.

Oh, and did I mention the cooks privileges?

 

 

 (I cooked another slice, recipe soon to follow)

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Everything-in-the-Fridge Soup

After an overload of Christmas parties, wine & canapes I got (stumbled a wee bit) home last night, stared into my fridge and my belly keened for some vege. No wonder everyone gets so virtuous in January! The sheer level of chocolates, biscuits and fudge in the office is almost criminal.

This is an excellent recipe for this time of year - with the excesses Christmas brings, and the groaning Fridges that are then emptied at the end of Christmas - I have a solution. Well, a meal solution anyway!

Can you tell that hubby and I have a love for soups? Whenever one of gets run down, I flick the crockpot on and clear out the Fridge. It works wonders.

Everything-in-the-Fridge Soup

Ingredients:

• An Onion
• Root Vegetables - about 1.5 handfuls per person
• Green Vegetables - about a handful per person
• A couple of nobs of butter
• 3 cups of homemade Chicken or Turkey Stock from Christmas Dinner
• 1 Tablespoons or Curry Powder or 2 teaspoons of Paprika or a Bay Leaf & Nutmeg
• Any ready cooked meats to serve it with
• Fresh Sliced Rustic Bread

1. Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the soup will take 6-7 hours (another reason I love it - turn it on when you leave for work, come back to a hot cooked dinner).
2. Dice the Onion, and cube the root vegetables and green vegetables*.
3. Add to the cooker with the butter. Leave to cook for about half an hour. This par-roasts the vege, giving it a little richer flavour.
4. Mix, then add the stock and Curry Power / Paprika /Bay Leaf & Nutmeg. 
5. Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low; until all the vegetables are soft**.
6. Mash with a potato masher, if like me, you like your soup chunky or blend once a little cooler for a velvet like texture.
7. Enjoy on it's own, or with cream fraiche and meat stirred through, accompanied by fresh bread. It actually makes you feel better. 

* A stick of Celery/Peas/Broccoli is great in soups like this.
** Essential Tip: Cover the slow-cooker with a folded tea towel!

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Foodie-in-training: Sweet Potatoes

Sweet Potatoes are an enigma. The texture of a potato, with a starchy sugar-laced taste and a rather ugly exterior. If I were to be pushed to pick a favourite vegetable (in a life or death situation you understand), it would the humble, ugly Sweet Potato. Butternut Squash would be a close second.


I love how adatable they are, basically if you can do it to a potato (Roast, Bake, Steam, Boil, Mash, Soup -) you can do it with a Sweet Potato, quicker. Apparently it also works as a substitute for potatoes making vodka! The only downside is they don't hold their form quite as well so you can't really make a Sweet Potato Salad out of them.

Aren't they sexy?

Sweet Potatoes, or Kumara as they are known in New Zealand are a staple way we eat. Roasted, mashed or traditionally hangied (steamed & smoked over a glowing ember fire in the ground) or in soups.

 

 

 

Americans also like eating them at Thanksgiving with their Turkeys and sweet - this Sweet Potato Casserole sounds like a bit of me. A lot like a bit of me actually!

 

To my surprise, they have a fairly good nutritional profile: The orange-flesh sweet potatoes are exceedingly rich in beta-carotene (Vitamin A). The purple-flesh varieties are outstanding sources of anthocyanins, especially peonidins and cyanidins. Both types of sweet potatoes are rich in unique phytonutrients, including polysaccharide-related molecules called batatins and batatosides. Sweet potatoes also include storage proteins called sporamins that have unique antioxidant properties. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, niacin, vitamin B5, and potassium.

Bonus: Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. Butter with my Sweet Potato Mash? Yes please, it's good for you.

I am really enjoying the Foodie-in-training business, it's certainly increasing my knowlege, and not just about new stuff.

I think I need to haul my butt into the kitchen...

Do you like Sweet Potatoes? Have you any recipes you love?

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Kiwi cooking: Sweetcorn Fritters

In my search to better define kiwi cooking, I've found another recipe that I adore, and has fallen out of my recipe list since moving to the Northern hemisphere (bar when I find in in gem restaurants). Sweetcorn Fritters.

Easy, fairly heathly, great to add in your own touches, these are a great easy brunch. I like to add grated Zucchini (patted with a paper towel to absorb any excess fluid), Ham, Bacon, Peppers, mostly anything you have that aren't really strongly flavoured to competed with the Sweetcorn.

There is something luscious about the crisp exterior, the soft internal structure then the tidbits of creamed Sweetcorn that make my mouthwater.

I served it this time with chunky tomato Passata (out of a bottle I'm afraid, bad foodie) and pan fried pancetta cubes. Just right for a Sunday brunch after a busy night socialising.

It's not an original recipe, but a comfort food from the Land of the Long White Cloud.

Sweetcorn Fritters (original source)

Ingredients:

• 3/4 cup plain Flour
• 1 teaspoon  Baking Powder
• 1/2 teaspoon Salt (I only used about a 1/4 of a teaspoon)
• Black Pepper
• 1 Egg
• 1 (398 g) can Ceamed Corn

1. Oil (for frying)
2. Combine dry ingredients.
3. Add beaten egg and sweetcorn (and any  chopped or shredded extras). Mix to combine.
4. Heat oil in frying pan. Drop tablespoons full of batter into pan. Cook until the fritters are bubbling to the top/are golden, then flip.
5. Drain on absorbent paper. Serves approximately 9 fritters, best eaten hot, but then in my house, they don't last long enough to cool - even hubby devours them.

What is your favourite brunch? Eggs, Fishfinger Sandwiches, Gourmet Afternoon Tea?

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Autumn Warmers - Pumpkin & Parsnip Soup (Slow Cooker)

This soup warms you from your toes, to the top of your head. Homey and soft, it's one of my absoloute favourite things to cook in my slow-cooker.

It's healthy too - you don't need to add any cream or cheese - though it is scumptious if you to want to take a walk on the wild side. It is one of those recipes that to me almost feels too simple - vegetables + stock + a bit of extra flavour to add depth.

I did tell you that I liked Pumpkin didn't I? I'm very lucky that the Curry Powder I have was specially made for me by my Foodie Penpal, Lin. Scrumptious.

You can use most root vegetables, though I found that using potato made it a bit boring.

Instead of throwing away the Pumpkin Seeds, try drying them and adding flavour, a great snack if you hold back on the oil & butter. A great recipe I found is here and has a variety of suggestions.

Pumpkin & Parsnip Soup

Ingredients:

• A Red Onion
• Half a Pumpkin or a small Butternut Squash, with the skin off*
• Two large Parsnips
• A couple of nobs of butter
• 2 cups of Chicken Stock
• 1 Tablespoons or Curry Powder or 2 teaspoons of Paprika
• Thick Cut Bacon & Cream Fraiche to serve

1. Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the soup will take 6-7 hours (another reason I love it - turn it on when you leave for work, come back to a hot cooked dinner).
2. Dice the Red Onion, and cube the Pumpkin/Squash and Parsnip.
3. Add to the cooker with the butter. Leave to cook for about half an hour. This par-roasts the vege, giving it a little richer flavour.
4. Mix, then add the stock and Curry Power / Paprika.
5. Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low; until all the vegetables are soft**
6. Mash with a potato masher, if like me, you like your soup chunky (also like me) or blend once a little cooler for a velvet like texture.
7. Enjoy on it's own, or with cream fraiche and bacon chunks stirred through, accompanied by fresh bread. Autumnal bliss. Serves about 4 bowlfuls.

* Tip: unless your pumpkin is really bumpy, use a vegetable peeler to remove the skin. A lot of people use a knife but it removes so much of the flesh.
** Essential Tip: Cover the slow-cooker with a tea towel!

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Kiwi Cooking: Ginger Slice

At the moment I'm having a love affair with Ginger, and this is my absoloute favourite way to eat it. It's not particularily healthy, but it's scrumptious and really easy to make.

On reflection, I think I know why I have been into Ginger - it's so autumnal: soft, spicy, dancing on the palate. Combine this with a biscuit base, golden syrup and icing sugar. Warms the cockles of your heart.
 

I remember making this when I was 12, in the 'home economics' class at primary school, and it hasn't ever lost it's place in my heart. The recipe is found in the Kiwi Cooking bible, the Edmonds cooking book, found in almost every Kiwi's home. Originally made as a marketing tool for Baking Powder, according to Wikipedia "it remains New Zealand's fastest selling book with over 200,000 copies sold in one year."

 

Such a great cook book; nothing particularily fancy, it's a small wire bound book, smaller than A5; and contains almost every day-to-day cooking recipes you can think of.

A lovely slice of childhood, perfect with a cup of Tea or Coffee.

 

Ginger Crunch Slice (Original Source)

 

Ingredients:

Slice:
125 g Butter, softened
1/2 cup Sugar
1 1/2 cups standard Plain Flour
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
Icing:
75 g Butter
3/4 cup Icing Sugar
2 tablespoons Golden Syrup
3 teaspoons Ground Ginger

1. Cream butter and sugar until light and fluffy.
2. Sift flour, baking powder and ginger together.
3. Mix into creamed mixture.
4. Turn dough out onto a lightly floured board. Knead well.
5. Press dough into a greased 20x30cm sponge roll tin.
6. Bake at 190C (375F) for 20-25 minutes or until light brown.
7. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
8. Heat until butter is melted, stirring constantly.
9. Pour hot ginger icing over base while hot and cut into squares before it gets cold.

* I decorated mine with Dark Chocolate melted & drizzled over it. If you love Ginger, you can double both quantities of Ground Ginger in the recipe. Ginger heaven.

I'm submitting this recipe for the December 2012 One Ingredient challenge. Hosted by the Franglais Kitchen and How to Cook Good Food my post is an oldie, but a goodie by Edmonds.

What do you think of Ginger as a sweet - like it or loathe it?

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Creamy Pumpkin, Chestnut & Bacon Pasta

Perfect for an Autumn night, this dish is quick and light, but refreshing and filling - and not too bad on the calorie front. Chestnut is something that doesn't seem to be used a great deal, seen as a gourmet ingrediant, but I really enjoy the taste of it and quite often pick up the vaccum-packed boxes. It makes a scumptious Turkey, Leek and Chestnut Pie (a post-Christmas Jamie Oliver recipe I think) and can be really interesting in fruit cakes in lieu of walnuts, and strudel. Not that I've ever been brave enough to make Strudel!

I use Gluten-free Pasta by preference, but it really is only a preference as I find it feels less stodgy after eating it. My recipe is based on an old recipe and made it's public debut with my July Foodie Penpal Alice who writes at Alice Can't Cook. 

Nb: you'll have noticed the photo has no Pumpkin in it, as I didn't have any on hand so I substituted peas. Any vege you have in the cupboard can be used, I quite like it with courgette.

 

Creamy Pumpkin, Chestnut & Bason Pasta

Ingredients:

250g pasta

1 small Red Onion, finely chopped

1 cup Roasted Butternut Squash pureed (takes about 40mins in the oven & can be done beforehand)

½ cup milk

1 tsp mixed herbs

½ tsp freshly cracked black pepper

Salt to taste

A generous grating of fresh nutmeg

40g low fat cream cheese

4 Rashers of Bacon

100g ready to eat chestnuts, crumbled (save a few to garnish)

2 tbsp fresh basil, chopped (save a little bit to garnish)

1. Cook the pasta per directions on package, drain and set aside.
2. While the pasta is cooking, over medium heat, cook the onion in a non-stick skillet until translucent
3. To the Onion, add the pumpkin puree, milk, water, salted herbs, black pepper and nutmeg.
4. Stir to combine, lower heat and simmer for about 5 minutes
5. Add cream cheese and chestnuts and stir until cheese is melted.
6. Toss in pasta, bacon and fresh basil and stir to combine.
7. Serve immediately or cooled the next day, garnished with crumbled chestnuts and basil. serves 2.

*Diced browned Chicken or Turkey in lieu of the bacon stirred through would be lovely with this meal to ‘meatify’ it up.

Do you have a 'gourmet' ingrediant that you like to level up your weekday dinners with? Cilantro, Goats Cheese, Pomegranate?

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Bacon & Egg Pie

Look no further for an ultimate Kiwi comfort food.

 

 

 

 

Whenever I get chatting with people about New Zealand, they always ask what kind of food we eat. I always feel like I am letting them down when I say "Oh, you know, normal stuff: 3 meat and vege, roasts, pasta..." It's not really like we have national dish, except maybe roast lamb, the disputed pavlova or hangi, but hangi is really more for special occasions.

One of my childhood loves is Bacon and Egg pie. Oh it is so good. All the stuff that is bad for you: puff pastry, bacon, eggs and tomatoes. Traditionally, I'm told, this is made for farmers to be eaten cold at the back of the farm - it's full of energy giving fats and a slice of a well-cooked pie can be easily held in one hand (much like the crust on Cornish Pasties).

Kiwi Bacon and Egg Pie

 

Ingredients:

3-4 Sheets of Flaky Puff Pastry
14-16 Rashers of Bacon (or enough to cover two layers of the pie dish you use)
3 medium Tomatoes Sliced
Seasoning - Salt & Pepper
Half a Red Onion sliced
16-18 Whole Eggs (or enough to cover two layers of the pie dish you use)

1. Cover the bottom and sides of your pie dish with Pastry, ensuring even coverage
2. Lay a layer of Bacon along the bottom
3. Follow with a Layer of Tomatoes, season, then a later of red onion Slices
4. Crack in your eggs - you want an even coverage of eggs over the onion slices, then agitate the yolks slightly with a fork
5. Lay another layer of Bacon gently over the Eggs
6. Add your pie top, and decorate if desired. Seal the top and bottom pastry with a fork.
7. Glaze for the unctious golden brown
8. Cook in a 180° for 40-45 minutes, and turn the oven off. When you take it out of the own, press the centre of the pie with your fingers - if squidgy (and yes that is a true baking term) put it back in the turned off oven for 15 minutes.
9. Enjoy Hot or Cold, invite me for lunch, and eat shortly after making. Not that it will last long! Serves 6-8 people depending on how hard they have been working!

 

 

 

 

These make great mini-pies as well for picnics etc

What are your home comfort dinners, and your picnic favourites? My hubby's are Scotch Eggs and Pickled Onions.

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