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Favourite recipes

Favourite recipes gluten free light meals Vegetarian

Easy ten minute zucchini wraps recipe

May 12, 2017

In our latest recipe book SAVOUR, vegetables are the heroes of every dish. This recipe is a special favourite because it’s simple, fast and delicious with the added bonus that you will never want to purchase supermarket wraps again! These are gluten free, dairy free and refined sugar free too.

They will keep in an airtight container in the fridge for several days so that you will have an easy meal at the drop of a hat. They can also be frozen for a later date.

You could also make these wraps with a mix of grated zucchini, carrot or beetroot and add any chopped herbs such as thyme, basil or coriander.

 

SAVOUR RECIPE – TEN MINUTE ZUCCHINI WRAPS

Makes 4
2 large zucchini, grated
1⁄2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1⁄4 teaspoon of cumin, ground
1 1⁄2 tablespoons of rice flour
1 tablespoon of Italian parsley, chopped

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about 1⁄2 cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel of the baking paper.

Top with your desired filling and wrap! Also great for using up leftovers or serving unfilled with soup.

 

 

chicken Favourite recipes

Coq au vin

July 14, 2015

Happy Bastille Day! Let’s celebrate with a reknown French dish. Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

This style of cooking is really a favourite of mine and very fitting that the French National Day is in winter here in New Zealand.

Beautiful Tony Sly pottery serving dishes and jug, stunning La Rochere glassware, timeless vintage french cutlery, vintage French linen all supplied by a lovely local store here at Waihi Beach – The French Shop

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Coq au vin recipe
Serves 4 – 6

1 whole, organic chicken
200 grams of thick bacon, cut into chunks
1 tablespoon of olive oil
30 grams of butter
1/2 cup of flour
Salt and pepper for seasoning
2 carrots, cut into chunks
1 large stalk of celery, sliced
250 grams of brown mushrooms, stalks removed
5 small onions, quartered
3 garlic cloves, finely chopped
2 cups of good quality chicken stock
3 cups of red wine
A small handful of fresh thyme sprigs
3 bay leaves
A small handful of fresh parsley, chopped

Preheat oven to 160 degrees celsius. Cut the chicken through the middle lengthways and then crossways into quarters or sixths. Dredge the chicken pieces in the flour, shake off excess and season well with salt and pepper.

Heat the olive oil over medium-high heat in a heavy based frypan and cook the bacon until golden brown, remove and set aside. Add the chicken pieces and brown them well on all sides. Remove and set aside. Add the butter to the pan and when melted and bubbling add the onions, garlic, carrots and celery. Turn the pan down to medium and cook for several minutes, turning to brown and coat the veges. Remove and set aside. Add the stock and red wine to the pan, heat through and scrape and stir through any remnants in the bottom of the pan.

In a large pyrex or enamel lidded baking/roasting dish place the chicken, bacon and veges. Pour over the stock and wine mixture. Scatter over the mushrooms, thyme and bay leaves. Season well with salt and pepper. Bake for 2.5 hours. The aroma will fill your house and make everyone hungry!

Serve with mashed potato and scatter over fresh parsley.

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Favourite recipes light meals seafood simple meals

Mum’s mussel fritters

December 14, 2013

There’s something about mussel fritters that’s very addictive and very New Zealand. I couldn’t imagine life without New Zealand seafood or life without my mum! I’ve watched her make these countless time and I think the trick really is in the prep (see recipe).

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RECIPE
12 fresh mussels
1/2 brown onion
a good handful of parsley, chopped finely (I also add some fresh coriander)
1 egg
1 tablespoon of flour
1/4 teaspoon of baking soda
1/2 teaspoon of curry powder
Salt and pepper
2 tablespoons of olive oil for frying

You need to place the unopened mussels in a bowl or the kitchen sink and pour hot water over them, this makes them easier to open. Then open the shells, discard the nasty hairy bit (haha), remove the mussel from the shell and place the mussels into a food processor. Add all the other ingredients and pulse to mix. The batter should still be a little on the chunky side. Refrigerate for at least an hour.

Heat the olive oil in a fry pan. Fry large tablespoons of mixture gently in the oil until golden brown. Serve with lemon wedges. Because the mussels are not pre-cooked the result is very delicate, fresh tasting fritters!

Other variations may include adding half a grated courgette to the mix and serving with a lemon mayonnaise (see below).

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LEMON MAYONNAISE
2 egg yolks (your eggs must be fresh otherwise the mayo won’t thicken)
1 tablespoon of freshly squeezed lemon juice
1 cup of oil (olive or rice bran or canola)
Salt and pepper
1 tablespoon of parsley, chopped

Using a stick blender or whisk, mix together the egg yolks and lemon juice. While the blender is going slowly trickle in the oil, the emulsion will gradually thicken to a smooth mayonnaise consistency. Place into a small bowl, stir in the parsley and season to taste with salt and pepper.

Favourite recipes seafood simple meals

Fresh mussels steamed in coconut broth

November 27, 2013

Fresh mussels are a tasty, healthy and inexpensive meal here in New Zealand. This recipe has awesome flavours and is a favourite of mine – and well worth a try. Have them for a weekend lunch or summer later afternoon light meal with white wine. Enjoy!

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1 tablespoon coconut oil
3 spring onions, sliced
1 large garlic clove, crushed
1/2 a kaffir lime leaf, finely chopped
1/2 a red chile, seeded and finely chopped
1 cup unsweetened coconut cream
1/2 a cup of water (add more if you like a thinner broth)
20 fresh mussels, rinsed, scrubbed & de-bearded
Zest and juice of half a lemon
1/2 cup whole coriander leaves
1/2 cup of chopped parsley

Heat the oil in the bottom of a large pot until hot. Add the spring onion, garlic, kaffir lime and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut cream, water and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, half the coriander and parsley into the pot.

Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Sprinkle over the rest of the coriander and parsley. Season with salt and pepper.
Serve with crusty sour dough bread to soak up the tasty juices.

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ALL GONE!

Favourite recipes lamb pasta

Pappardelle pasta with slow roast lamb

July 3, 2013

Pappardelle are large, very broad flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up – love that! Pappardelle is my favourite pasta and thankfully we have a wonderful fresh pasta brand called pastamia which is made in Taupo by Angelo Tredicucci. Locally here at Waihi Beach you can purchase it from the farmgate deli.

One of my great sources of inspiration for food and food styling is Australia Katie Quinn Davies from whatkatieate.com. Check her blog out and her books, Katie is nothing short of amazing! This is originally one of Katies recipes but I have changed it slightly and have not made my own pasta (shame on me) or used garden fresh peas (wrong time of year). However it’s the flavours that are sensational. And I firmly believe in slow cooking beef, lamb, chicken and pork roasts to maximise on tenderness, flavour and goodness.

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RECIPE
1 x 250g pack fresh pappardelle pasta
1.5kg leg of lamb, bone in.
8 cloves garlic, peeled
2 celery stalks, cut into about 3 pieces each
1 large onion, roughly chopped
4 large sprigs of rosemary
Half bottle white wine
1 cup of water
2 cups frozen minted baby peas
Large handful parsley and mint, chopped
Zest and juice 1 lemon
Olive oil for cooking
Salt and pepper
Grated parmesan

Preheat oven to 120°C.

Place your lamb in a large lidded roasting dish, pour over the wine and water. Scatter the onion, garlic, celery and rosemary around the lamb. Pour a glug of olive oil over the lamb then season well with freshly ground salt and pepper. Place the dish in the oven and slow roast for 6 hours. Check the liquid level half way through and add water if needed.

Remove the lamb from the roasting dish and cover with tinfoil, rest. If you feel the liquid in the pan has too much fat in it put it into a container and place in the freezer for about 40 mins then you can easily lift the fat layer off and discard.

With a stick blender puree the liquid and vege contents of the roasting dish together with 1 cup of the frozen peas, parsley and mint. This is the basis for your pasta sauce.

Zest your lemon and then squeeze and add the juice to your puree, reserve the zest for serving. If you feel the sauce is too thick, add water. Season to taste.

Cook your parpadelle pasta in salted water till al dente and cook the other cup of frozen peas. While this is cooking shred the lamb, the meat should fall off the bone. If you have bone marrow add that to the pasta sauce. Strain your pasta and peas, mix together and stir in the sauce. Gently stir in as much of the shredded lamb as you wish, I usually leave some out to serve on top at the end.

Serve and top with more lamb, lemon zest and grated parmesan. Season with freshly ground salt and pepper. I also garnished with rosemary sprigs and Italian flat-leaf parsley.

Favourite recipes soup

Comfort leek, potato and spinach soup

June 28, 2013

For those mid winter ailments leek and potato soup is hearty and warming.

80g Butter
1 tbsp olive oil
2 leeks, sliced
½ onion, chopped
1 clove garlic peeled
3 cups chicken stock (preferably home made)
3 good sized Potatoes, peeled & diced
A good handful of spinach, chopped
½ cup cream
Salt & Pepper
Chives, chopped

Heat the butter and oil in a frypan till frothy, turn the heat down and add potatoes, onion, leeks, garlic and salt and pepper. Gently fry until soft and starting to turn golden. Add the chicken stock and bring to the boil. Add the spinach and turn down to a simmer for about 5 minutes. Stir in the cream.

Take off the heat and cool, blend to a puree. Reheat and serve, season to suit and garnish with chives.

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baking Favourite recipes

Rebecca’s choconut slice

June 24, 2013

As this is just the first step in this particular journey this is the first recipe, subscribe over there on the left if you want to be notified whenever I post a new one.

I think this recipe is originally an Annabel Langbein one so all credit for it’s deliciousness must go to her. I stumbled across it one day when my dear friend Rebecca over at L’orangerie made it for me and I loved it so much I demanded she email me the recipe before I left her house. I’ve tweaked it slightly since and have made it many times…

Turn oven to 180°C. Line a slice baking tin with baking paper.

For the base:
1 x packet of Vanilla wine biscuits (well crushed)
1½ tbsp cocoa
1½ tbsp brown sugar
150g melted butter

Mix all together then press firmly into the slice tin.

For the topping:
1 cup shredded coconut
1 cup of chocolate broken into chunky pieces (I use dark chocolate)
1 cup dried cranberries
1 cup slivered almonds
1 can of sweetened condensed milk

Sprinkle the coconut, chocolate, cranberries and almonds over the base. Drizzle over the whole can of condensed milk.

Bake for 20-25 mins till golden brown. Leave in the tin to cool then place in the fridge for an hour before slicing and serving. This stops the base from being too crumbly. It’s actually better the next day if it lasts that long!

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Favourite recipes seafood

Tahitian fish recipe

December 16, 2012

It would seem that Summer is finally here! Tahitian fish is a favourite Summer dish of mine so I wanted to share. You can use any white fish, in this case I had caught Kahawai and Snapper the day before so used a mix of both. Here is my simple recipe.

2 medium sized fish fillets chopped into cubes
Juice of 2 medium sized lemons
1 small tin of coconut cream
1/2 finely chopped red onion
1/2 finely chopped green capsicum
1-2 tablespoons of finely chopped coriander
Salt & Pepper

Marinate your fish in the lemon juice for 2 to 3 hours of overnight in the fridge. Drain off the lemon juice, add the coconut cream, most of the onion and capsicum and mix. Serve on plates, garnish with the rest of the onion, capsicum and coriander. Season with salt and pepper.