Tabla de contenidos para October - November 2016 en Food

Spring is really making its presence felt, and with it a new season is beginning for Food magazine. Having been a regular contributor over the years, I am now excited to step into the editor’s role, and along with the Food magazine team we hope our Spring issue will enthuse, motivate and inspire you to try some new things. In a possibly misguided fit of enthusiasm, I’ve even decided to tackle cleaning my ovens. It has been suggested by some that it may be simpler just to move house. But to do justice to the great recipes we have in this issue of Food magazine, I’m donning the hazmat suit and I’m sure it will be worth it. From light meals full of fresh produce to new and tasty…

Our online community is growing daily, and we love hearing from you and seeing your pictures on Facebook, Twitter and Instagram. Whether you’re looking for inspiration, a recipe or like minds to chat about the latest food news, come and find us at www.foodmag.co.nz, or on social media. Filled the tin Wow, what a great surprise my husband got when he opened his Edmonds prize pack from you. I thought I would share a picture of the cake I made with the Banana Cake Mix, along with the beautiful retro cake tin. This was all served up with my retro coffee cups handed down to me from my mum. The cake was enjoyed by all. Many thanks. Tanya Austin Tanya wins a Sunbeam DuraCeramic Frypan, worth $199. Ceramic cookware is…

Shanghai Bok Choy Shanghai bok choy has light-green, spoon-shaped leaves and pale yellow-green stalks. It has a sweet, delicate flavour, similar to chard, and can be used in much the same way as baby bok choy. The greens can be steamed, stir-fried, stewed, braised, chopped and cooked in dumplings or soups, or enjoyed raw in salads. It can be purchased year round in most supermarkets and greengrocers; it’s also an easy green to grow at home as it can be grown in containers. The US Centers for Disease Control lists Chinese cabbage – of which bok choy is a variety – as number two on their list of powerhouse foods. This versatile green is packed with nutritious antioxidants, vitamins, phytochemicals and polyphenols. It also cooks in seconds and doesn’t need…

Juicy Lucy Burger Ready in 1¼ hours. Serves 8 1kg minced beef 2 tablespoons Worcestershire sauce 4 cloves garlic, crushed 1¼ cups coarsely grated mozzarella ¾ cup coarsely grated cheddar 1 tablespoon olive oil 8 burger buns, split, toasted cup dijon mustard 8 small butter (Little Gem or Cos) lettuce leaves 2 large tomatoes, sliced thickly 1/3 cup tomato sauce 4 gherkins, sliced thinly lengthways 1 small brown onion, sliced thinly • Combine beef, Worcestershire sauce and garlic in a large bowl. Season. Divide into 16 portions. Using oiled or damp hands, form each portion into a thin 9cm pattie. • Combine cheeses in a bowl. Place ¼ cup cheese over eight patties, leaving a 1cm border. Place remaining patties on top; pinch edges to seal the cheese. (Patties should…

Now I know we all have our favourite lasagne recipe that our family loves and begs us to make. It has become a comforting go-to dish for any family dining table. In our house it is Tracey’s recipe, and it rocks. She’ll always make far too much and it gets demolished within minutes of hitting the table. But what if you wanted to take the humble lasagne to greater heights? In this issue I’m going to ‘pimp’ my lasagne recipes to give some insight into just how awesome this dish is. Hope you like them! Deconstructed Lasagne with Chicken & Olives Ready in 35 minutes. Serves 4 This is one for the record books; it’s so fast to prepare and packs a great flavour. If you’re not into olives, use…

What’s always in your fridge? A load of cheese and rashers of rindless streaky bacon, as you can always make a meal with that. Also, a sourdough starter as I make a lot of bread. What’s your go-to meal if you’re short on time? Pasta carbonara... bacon, pasta, eggs and tonnes of freshly ground black pepper; so easy and everyone loves it. What’s your family’s favourite dinner? Roast pork loin with apple sauce and lots of crackling – I always do extra and it’s really crispy and crunchy – served with plenty of roast veg. And maybe a pavlova with berries for pud. What’s your best on-a-budget cooking tip? Make veg the hero and skip the meat. I always have lots of great ideas for baked root veggies and feta…

‘Thailand has become a superpower when it comes to rice production, and they now lead the way in exporting the grain’ Having just returned from Thailand, it never ceases to amaze me just how culturally diverse, magical and delicious the place is. Every time I go I learn something new about the food, their way of life or the connection the people feel with the world around them, and this trip was no different. There was an added element to this recent trip, however, as this year we are celebrating the 60th anniversary of the close and long-standing relations between Thailand and New Zealand. This bond has been built over many years, stemming all the way back to World War II. One of the many things we have in common…

Talk of the table This beautiful handmade collection was created by chef Ben Bayly, talented potter Peter Collis and ceramic designer Julie Collis. Good looking and durable, these pieces have been modernised to relate to current trends and interiors. Hand crafted, made in New Zealand and exclusive to Stevens. SPRING CLEAN MAGIC Keep your furniture and surfaces sparkling new with Neopol’s All-Purpose Crème Polish, made and used by Kiwis for 70 years. We have five prize packs worth $40 each to give away – just in time for your spring clean. Life’s sweet with Sucaryl Enjoy a nice sugar-free cuppa with this great Sucaryl prize pack. Perfect for hot drinks and available in tablet or liquid form, Sucaryl sweetner adds great taste without the calories – it’s the perfect alternative…

Lasagne Pie Serves 8 Ready in 1 hour 15 minutes 400g pack fresh lasagne sheets 1 tablespoon olive oil 800g beef mince 2 cloves garlic crushed 250g sliced mushrooms carrot, grated 2 courgettes, grated 700g jar of tomato-based pasta sauce 1/3 cup tomato paste 1½ cups grated pizza cheese, or use your regular cheese – cheddar or Edam 1/3 cup shredded parmesan plus a little extra to grate on top 500g ricotta 1 egg 1 cup of mixed colour cherry tomatoes sliced in halves fresh herbs and additional sliced tomatoes to decorate Preheat the oven to 170°C. Place a piece of baking paper on a baking tray and set aside. Grease a 24cm round spring form cake pan and place on the paper covered tray. Separate the lasagne sheets and…

Pear reviewed At the end of the week, I often find my fridge still contains a random assortment of fruit and veges, so I’m always on the hunt for different recipes to rescue near-expired produce. Last week it was a bag of pears so I decided to turn my hand to The Rich Dark Chocolate Tart with Poached Pears in the August/September issue. Needless to say, it was a real winner with everyone in my household. S Howard Key ingredients I’m a big fan of your magazine and especially love your easy-to-follow recipes. And even though I am a dyed-in-the-wool Labour supporter, John Key’s salad gets my vote! Easy and great flavours. Keep up the good work. Lou Edmond A good pud As someone who loves a good winter pudding,…

Ghostly Strawberry Milk Ready in 5 minutes Serves 12 1 cup strawberry syrup icecream topping 2.5 litres chilled milk • Just before serving, drizzle the icecream topping down the inside of 12 250ml glasses. • Slowly pour the milk into each glass. Spooky Raspberry Cake Ready in 30 minutes. Serves 12 3 x 340g packets butter cake mix 36cm x 46cm prepared board 2 litres vanilla icecream 300g frozen raspberries 6 egg whites 11/3 cups caster sugar 1/3 cup strawberry syrup icecream topping 2 tablespoons chocolate topping 2 strawberry and cream lollies • Preheat oven to 180°C fan-forced. Grease and line deep 26cm x 36cm baking dish. • Make cake mix according to packet directions, pour into dish, bake about 1 hour. Stand 20 minutes then turn, top-side up, onto…

Classic Curd Makes about 2 cups ¾ cup lemon juice (approx 6 lemons) 1 cup caster sugar 4 egg yolks 80g butter, diced 1 tablespoon finely grated lemon zest (zest the lemons first then use them for the juice) • Combine the lemon juice, sugar and egg yolks in a medium glass or stainless steel bowl and whisk until combined. Add the butter and zest then set the bowl over a saucepan of simmering water (to make a double boiler). • Heat the mixture for 5-10 minutes, stirring occasionally until starting to thicken, then stir constantly until the mixture coats the back of a spoon. Cover with a lid to prevent a skin forming and remove from the heat to cool and thicken. • Pour into sterile jars or…

Plum & Cinnamon Cake Ready in 50 minutes Serves 12 ½ cup low-fat dairy-free spread 1 teaspoon vanilla essence ½ cup firmly packed brown sugar 3 eggs, separated ½ cup white self-raising flour ½ cup wholemeal self-raising flour 1 teaspoon ground cinnamon 4 whole canned plums in syrup, drained, halved and seeded 2 teaspoons icing sugar • Preheat the oven to 180°C. Grease a 20cm ring pan; line the base with baking paper. • Using an electric mixer, beat the spread, vanilla, sugar and egg yolks in a small bowl until light and fluffy. Transfer mixture to a medium bowl; stir in flours and cinnamon. • Using an electric mixer, beat the egg whites in a clean, small bowl until soft peaks form; gently fold into the cake batter. •…

SPARKLING WINE – WHAT DO YOU GET FOR YOUR DOLLAR? With the silly season fast approaching, it’s time to think of stocking up on bottles to carry you through every occasion. Nothing says celebration better than a glass of sparkling wine, but often the number of different bottles on the supermarket shelf can make choosing difficult. The huge range in price and styles means that deciding on a bottle can leave you feeling overwhelmed. Why do some prestigious wines cost upwards of $100, whereas others are deliciously drinkable but can be bought for under $10 on special? Over $50 The ultimate expression of sparkling wine is champagne. Coming from a strictly defined region in France, these wines are restrained and subtle, having a purity of flavour and a distinctly crisp…

Her memories of that time are lost in a haze of icing sugar and lack of sleep, but she does recall cakes everywhere There is a cake that looks like a castle, there is a treasure chest and a princess, even a monarch butterfly. The 80 celebration cakes in The Great New Zealand Birthday Cake Book are magical. And the story of how 25-year-old Jazmine Nixon came to create them has a fairytale quality about it too. Aucklander Jazmine isn’t a celebrity chef or a famous blogger; not so long ago she wasn’t even an especially good baker. “I was always the one who got the recipe wrong or forgot to put the lid on the blender,” she admits. Five years ago she returned to New Zealand after a stint…

‘Our ingredients label doesn’t look like a NASA experiment. Everything can be found in your pantry at home.’ Two things happened to Maree Glading and Jessie Stanley the summer of 2008: they returned to New Zealand from their OEs and both had bad pie experiences. “We got tired of eating pies full of gristle and gloop with horrible pastry,” says Jessie, who knows about these things: the 38-year-old tucked a Bachelor of Food Technology honours degree under her belt before working for everyone from Tip Top to Pepsi Cola. Maree, a food marketing professional, was equally disappointed with the lack of product innovation on her return. “No one in New Zealand was making real gourmet pies,” recalls Maree, who met Jessie when they both worked in London for Britvic, a…

A IS FOR APPLE CIDER VINEGAR A great way to detox for the new season, apple cider vinegar is made from the fermented juice of crushed apples. It can be incorporated into oils to add zing to salad dressings or combined with sparkling or still water as a cleansing, digestive tonic. Used by the father of modern medicine Hippocrates 400 years ago, apple cider vinegar supports a healthier digestive system. Many studies have shown apple cider vinegar’s effectiveness in increasing insulin sensitivity – meaning it stops those sugar spikes that usually happen when you eat meals high in carbohydrates. Apple cider vinegar is also an excellent fat burner, with its use for weight loss dating back to ancient Egypt. B IS FOR BONE BROTH Bone broths are a culinary cultural…

Third time lucky When I lived in Auckland, I would buy the Foodtown magazine from the supermarket. I’ve now been living in Wanaka for 10 years and the only time I buy magazines is from airport bookshops when I travel. I picked up the latest issue whilst in Christchurch and then left it behind for the friends I was staying with. I got to Wanaka and bought another one which I gave to my daughter, so I had to buy a third one to finally have my own copy! Only after checking your website did I see it was formerly Foodtown magazine. Future purchaser guaranteed. Andrea, Wanaka The Russell Hobbs Vintage Kettle is the key to putting that final touch of elegance on any kitchen countertop. With three shades in…

Witches Brew Ready in 5 minutes Serves 12 1.25 litres chilled blackcurrant fruit drink 1.25 litres chilled soda water 300g frozen mixed berries • Just before serving, combine ingredients in a serving bowl. • To make a cauldron for the witches’ brew, insert black, dark grey or purple fabric or paper into a large dark bowl or pot, then place the container with the witches’ brew into the cauldron. Or you could just cover a large punch bowl with the paper or fabric and put the brew straight into the bowl. Black Bats Ready in 45 minutes + refrigeration time Makes 24 125g butter, softened 1 teaspoon vanilla extract ½ cup caster sugar 1 egg 12/3 cups plain flour coloured icing pens Glacé Icing 2¼ cups icing sugar ¼ cup…

Three reasons to make your own Yogurt No artificial ingredients Because you make it fresh at home, there is no need for artificial additives, stabilisers or thickeners. Live cultures at their freshest Making it yourself also means you get to enjoy the live cultures like acidophilus at their freshest – as soon as the yogurt is made and not after it has been sitting in a fridge or chiller for several weeks. Easy to make It only takes two minutes to prepare, then 12 hours to let the live cultures work their magic! Using the finest quality New Zealand milk powder, EasiYo lets you create fresh delicious yogurt in just a few simple steps. Labneh (Yogurt Cheese) 500g (2 cups) of made-up EasiYo Greek Style yogurt 1 small garlic clove,…

Pukeko Junction Café’s Seafood Chowder Ready in 35 minutes. Serves 8 4 cups each: fish stock, milk 2 bay leaves 150g each: skinned and boned firm fish, shelled prawns, squid rings, mussel meat 150g butter 1 carrot, finely diced 2 stalks celery, finely diced 2 onions, finely diced 150g plain flour 1 tablespoon curry powder 1 teaspoon chopped dill or dill paste salt and freshly ground black pepper to taste • Place the fish stock, milk and bay leaves in a saucepan and bring to the boil. Add the seafood and simmer gently, until cooked. Using a slotted spoon, remove the seafood and bay leaves to a bowl. • Melt the butter in a large saucepan. Add the carrot, celery and onion and gently cook until tender, stirring often. Stir…

‘Sometimes you’re forced flat on your back in order to look up. It gave me time for a re-think.’ At a low point in her life, when everything seemed to be going wrong, it was gifts of food from people in her North Canterbury hometown Oxford that brought a smile to Jo Seagar’s face. “A group dropped off baking to me and someone brought me pumpkin soup,” she recalls. “It couldn’t have been nicer.” Such everyday acts of kindness and good manners are the basis of Jo’s new cookbook Elbows Off The Table, Please. The recipes in it are ideal for stress-free entertaining, but they also tend towards things that can be dropped around to friends and family at times of need, with lots of baking and tasty gratin dishes.…

For 1 rectangle chocolate cake NOTE you will need to triple these quantities to make three cakes Bake for 1 hour 10 minutes Cake tin: rectangle 24cm x 35cm 320ml milk 1½ teaspoons cream of tartar 160ml oil 200g eggs (4 eggs, approx), lightly beaten 2 teaspoons vanilla extract 360g flour 140g cocoa 580g caster sugar 2 teaspoons baking soda 1 teaspoon baking powder 200ml hot water Royal Icing 40g egg white (1 egg, approx), or 40g meringue powder (follow directions on packet) 240g icing sugar, sifted 1 teaspoon lemon juice Buttercream 500g butter, softened and at room temperature 1.4kg icing sugar 4 tablespoons milk To Decorate food colouring: red, yellow, black & blue 2 Oreo cookies 2 giant Jaffas 1 black 11cm x 11cm liquorice sheet 12 orange giant…

The sun is shining, the lambs are jumping and the daffodil bulbs are bursting forth. Spring is officially here! There’s something particularly fresh and inspiring about the new season that makes us want to ‘blow out the cobwebs’. Warm, dry days mean we’ve got more energy because we’re exposed to extra sunlight hours. In winter, we experience a lack of exposure to light and so our pineal gland produces melatonin – a hormone that causes sleepiness. When long, dreary days lift and become longer, we get a boost in energy which makes us more inclined to air out the house and scrub it spick and span. That’s why we’re often drawn to undertake a big spring clean. There’s no denying that decluttering, dusting and drying out helps to look after…

Here’s what an average 10-day cruise will get through: 5300kg potatoes 4000kg flour 1000kg butter 2200kg watermelon And a whopping 3000-dozen eggs. If you’re a salmon lover, you’ll love that the ship uses 4000kg in one season. Meals in the main dining rooms are included in your fare, as well as water, juices, coffee and tea you can help yourself to. Special restaurants incur a per head charge: see story for a rundown of the options. Other drinks including alcoholic ones are extra and the cost is added to your final account. P&O also offers good value beverage packages, both alcoholic and non-alcoholic to see you through the cruise.…

Scrumptious by Chelsea Winter, RRP $50 (Penguin/Random House) A former winner of MasterChef NZ, Chelsea Winter has released her fourth cookbook, this time focusing on “scrumptious” food for any occasion. Filled with delicious recipes for lunch, dinner and dessert, plus snacks for between meals, you’ll find everything you need to eat well throughout the day. There are more than 90 easy-to-follow recipes which use everyday ingredients just to keep things nice and simple. Rick Stein’s Long Weekends by Rick Stein, RRP $65 (Penguin/ Random House) To accompany the second half of his BBC One series, Rick Stein’s Long Weekends sees the celebrity chef head to Europe to explore cuisine from across the continent. Discover speciality dishes from Cadiz, Palermo and Copenhagen, as well as many more culinary capitals. With more…

Sip with Sistema Keep hydrated with Sistema’s new 800ml Tritan Active Bottle, designed with a wide mouth sipper for uninterrupted flow and a soft moulded finger loop for easy, on-the-go drinking. Made from high quality, ultra-clear Tritan, it is impact, stain and odour resistant, leak-proof, BPA and phthalate free. Sistema Tritan Active Bottle is dishwasher (top rack), microwave and freezer safe. All Sistema plastic containers are made in New Zealand. FISH OF THE DAY We all know fish is one of the healthiest foods on the planet. Sealord Gluten Free Crumb Fish Fillets are high in protein and Omega-3s, which are vital for your brain and body. And the best part is all the nutrients are jam-packed inside a delicious, crunchy, gluten-free crumb.…