There's so many different types of fudge out there, and this one is about as Kiwi as it gets!
Showing posts with label New Zealand Recipes. Show all posts
Showing posts with label New Zealand Recipes. Show all posts
Monday, 9 October 2017
Wednesday, 20 January 2016
Russian Fudge Bars
What makes fudge even better than just plain ol' normal fudge? Coating it in chocolate and making it into candy bars of course!
Monday, 2 March 2015
Shepherds Pie
Shepherds Pie is just one of those classic, warm and comforting dishes and it's so easy to prepare at home, packed full of your favorite veges.
Monday, 22 September 2014
Raspberry Slice
Raspberry slice is a New Zealand classic. A raspberry layer sandwiched between layers of shortbread and topped with lashings of raspberry icing.
You'll find this little delight in almost every bakery, cafe, and supermarket in New Zealand. It has always been one of my favorites and I was amazed when I realised that I'd never attempted it myself.
You'll find this little delight in almost every bakery, cafe, and supermarket in New Zealand. It has always been one of my favorites and I was amazed when I realised that I'd never attempted it myself.
Wednesday, 28 May 2014
Apple Pie
Nothing beats a nice big slice of freshly baked, warm apple pie for dessert on a cold winters night, and lately here in Dunedin, NZ it has been FREEZING! Needless to say, this was the perfect way to end a meal on a cold, snowy evening.
If you have been following me here for a while you will probably recognize this recipe from right back at the start of this year, again this was a recipe that, looking back, I wasn't completely happy with the old photographs so out came the recipe and new camera again! I hope I have now given this lovely pie the loveliness it deserves.
Serves 8 - 10
Sweet Shortcrust Pastry:
2 1/4 Cup plain flour
225 g butter, chopped
1/2 Cup caster (superfine) sugar
2 eggs (1 whole + 1 yolk)
Pie Filling:
7 Granny Smith apples, peeled, cored and diced
1/4 Cup white sugar
1/4 Cup brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1. Make the pastry by mixing the butter with the sugar until just combined. Mix in the flour followed by the egg and egg yolk. Keep the extra egg white aside for glazing the top of the pie before baking. Combine the mixture together into a dough using your hands. Shape into a ball, wrap with cling film and refrigerate for at least 45 minutes.
2. Roll 2/3 of the pastry out on a flat, lightly floured surface and press into a greased pie dish. Blind bake at 200C (400F) for about 10 minutes.
3. Place all the filling ingredients into a bowl and combine well. Pour into the pie case. Roll out the remaining 1/3 of the pastry for the pie top. Arrange top piece of pastry over top, use a fork to pierce a couple of holes in the top, glaze with the egg white mixed with a dash of milk, and bake at 180°C for 45 minutes.
4. Serve warm with cream, ice cream, or custard.
Tip: If the pastry is too hard to work with when rolling out, put it in the fridge for a while to firm up a bit and it will make it easier to roll out
If you have been following me here for a while you will probably recognize this recipe from right back at the start of this year, again this was a recipe that, looking back, I wasn't completely happy with the old photographs so out came the recipe and new camera again! I hope I have now given this lovely pie the loveliness it deserves.
Apple Pie
Serves 8 - 10
Sweet Shortcrust Pastry:
2 1/4 Cup plain flour
225 g butter, chopped
1/2 Cup caster (superfine) sugar
2 eggs (1 whole + 1 yolk)
Pie Filling:
7 Granny Smith apples, peeled, cored and diced
1/4 Cup white sugar
1/4 Cup brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1. Make the pastry by mixing the butter with the sugar until just combined. Mix in the flour followed by the egg and egg yolk. Keep the extra egg white aside for glazing the top of the pie before baking. Combine the mixture together into a dough using your hands. Shape into a ball, wrap with cling film and refrigerate for at least 45 minutes.
2. Roll 2/3 of the pastry out on a flat, lightly floured surface and press into a greased pie dish. Blind bake at 200C (400F) for about 10 minutes.
3. Place all the filling ingredients into a bowl and combine well. Pour into the pie case. Roll out the remaining 1/3 of the pastry for the pie top. Arrange top piece of pastry over top, use a fork to pierce a couple of holes in the top, glaze with the egg white mixed with a dash of milk, and bake at 180°C for 45 minutes.
4. Serve warm with cream, ice cream, or custard.
Tip: If the pastry is too hard to work with when rolling out, put it in the fridge for a while to firm up a bit and it will make it easier to roll out
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.
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.
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.
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, 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.
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:
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, 11 March 2014
Bacon and Egg Pie
Bacon and egg pie is one of those meals that every New Zealand kid grows up on. It's so easy to throw together for a weekend lunch, it's great cold making it perfect for picnics and it's just so simple and delicious.
Serves 4
2 Sheets of Puff pastry (I use 40% reduced fat)
8 Rashers of bacon, fried or grilled and chopped
8 eggs
4 tsp milk
1/2 Onion, finely diced
1. Preheat oven to 180°C (350°F) Line a dish with one sheet of rolled out pastry.
2. Spread the chopped bacon over the pastry base, crack 7 of the eggs over the top:
3. Whisk the remaining egg with the milk and a bit of salt and pepper, mix in the onion and pour evenly over the top.
4. Cover with the other pastry sheet, seal the edges, brush the top with milk and prick a couple of times with a fork.
5. Bake for 40 minutes, until the top is nice and golden.
Bacon and Egg Pie
Serves 4
2 Sheets of Puff pastry (I use 40% reduced fat)
8 Rashers of bacon, fried or grilled and chopped
8 eggs
4 tsp milk
1/2 Onion, finely diced
1. Preheat oven to 180°C (350°F) Line a dish with one sheet of rolled out pastry.
3. Whisk the remaining egg with the milk and a bit of salt and pepper, mix in the onion and pour evenly over the top.
4. Cover with the other pastry sheet, seal the edges, brush the top with milk and prick a couple of times with a fork.
5. Bake for 40 minutes, until the top is nice and golden.
Sunday, 2 February 2014
Rocky Road
Rocky road is one of my favorites, and what makes it even better is that it's so super simple to make. Although rocky road is easy to make, it still took me a long time to find the perfect combination of ingredients, but once I put this lot together I knew I had it.
Makes 24 pieces
350 g quality milk or dark chocolate (whichever you prefer)
1/2 Cup chopped peanuts
2 Frys Turkish Delight bars (or Cadbury Turkish Delight), chopped into small pieces.
100 g mini marshmallows
1. Line a slice pan with baking paper. Melt the chocolate. Set aside to cool.
2. When the chocolate is no longer hot, add the peanuts, Turkish Delight, and marshmallows. Stir well to combine.
3. Pour into the prepared slice pan and refrigerate until set.
4. Once set, cut into small pieces. Store in an airtight container in the fridge.
Note: you really need to be patient and let the chocolate cool, if you put the marshmallows in when the chocolate is still too hot then the marshmallows will just melt and you will end up with a sticky mess, it'll taste delicious but the chocolate probably won't set properly.
Rocky Road
Makes 24 pieces
350 g quality milk or dark chocolate (whichever you prefer)
1/2 Cup chopped peanuts
2 Frys Turkish Delight bars (or Cadbury Turkish Delight), chopped into small pieces.
100 g mini marshmallows
1. Line a slice pan with baking paper. Melt the chocolate. Set aside to cool.
2. When the chocolate is no longer hot, add the peanuts, Turkish Delight, and marshmallows. Stir well to combine.
3. Pour into the prepared slice pan and refrigerate until set.
4. Once set, cut into small pieces. Store in an airtight container in the fridge.
Note: you really need to be patient and let the chocolate cool, if you put the marshmallows in when the chocolate is still too hot then the marshmallows will just melt and you will end up with a sticky mess, it'll taste delicious but the chocolate probably won't set properly.
Tuesday, 21 January 2014
Steak and Cheese Pie
Steak and Cheese Pie is a real Kiwi classic. Homemade in the slow cooker it's a real melt in the mouth delight.
Wednesday, 25 December 2013
Pavlova
I made a pavlova for Christmas dessert this year. This is such a typical New Zealand Christmas dessert so I thought it would be good to share the recipe with all my non-NZ readers. This recipe turned out just lovely. The outside was a nice crisp meringue while the inside was light and fluffy. They key to making a great pavlova (that also doesn't collapse!) is the make sure to not remove it from the oven until it is cool. Don't be tempted to open the oven door for a peak, just leave it be. Another pavlova plus is that it can be made a day or two ahead and then stored in an airtight container. I made mine a day ahead, saved lots of time!
Serves 8 - 10
6 Egg whites, room temperature, not too fresh works well for beating
1/4 tsp salt
1 1/2 Cup caster sugar
1 tsp white vinegar
2 tsp cornflour
To top:
1/2 Cup cream, whipped
Mixed berries/fruits (I used strawberry, raspberry, and kiwi)
1. Preheat oven to 180°C and line a baking tray with non-stick baking paper.
2. In a clean, dry bowl, beat the egg whites and salt until stiff. While the beater is still running, slowly add the sugar. Continue to beat at a high speed for about ten minutes, until the mixture is very thick and stiff and does not fall off the beaters when removed from the mixture.
3. Fold in the vinegar and cornflour.
4. Transfer the mixture to the prepared tray with a large spoon, forming a big circle. Don't flatten out the top, just leave it as a dome so that if it does collapse it will be less likely to form a big crater.
5. Bake at 180°C for 5 minutes, reduce heat to 130°C and continue to bake for 60 minutes. Turn off the oven and leave to cool (leave it in the oven for another hour or so).
6. Before serving, spread over the whipped cream and decorate with berries.
Pavlova
Serves 8 - 10
6 Egg whites, room temperature, not too fresh works well for beating
1/4 tsp salt
1 1/2 Cup caster sugar
1 tsp white vinegar
2 tsp cornflour
To top:
1/2 Cup cream, whipped
Mixed berries/fruits (I used strawberry, raspberry, and kiwi)
1. Preheat oven to 180°C and line a baking tray with non-stick baking paper.
2. In a clean, dry bowl, beat the egg whites and salt until stiff. While the beater is still running, slowly add the sugar. Continue to beat at a high speed for about ten minutes, until the mixture is very thick and stiff and does not fall off the beaters when removed from the mixture.
3. Fold in the vinegar and cornflour.
4. Transfer the mixture to the prepared tray with a large spoon, forming a big circle. Don't flatten out the top, just leave it as a dome so that if it does collapse it will be less likely to form a big crater.
5. Bake at 180°C for 5 minutes, reduce heat to 130°C and continue to bake for 60 minutes. Turn off the oven and leave to cool (leave it in the oven for another hour or so).
6. Before serving, spread over the whipped cream and decorate with berries.
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