Tabla de contenidos para November - December 2019 en Food

I have an above average tolerance for corny Christmas movies, carols and festive food, and no resistance whatsoever to sparkly decorations, so it really doesn’t take much to get me in the Christmas mood. But, oh boy, with work, kids’ events and social stuff all competing for time, the run-up to Christmas is hectic! Which is why this issue of Food magazine is full of fuss-free ideas that don’t skimp on flavour. We’ve highlighted recipes that double as gifts, can be made ahead, or whipped up from leftovers, and there are tons of tips and test-kitchen tricks for creating simple things that look really special. With our fresh takes on festive classics you can satisfy the traditionalists, or for vegetarians check out our fully meatless celebration menu or the delicious…

Asweet gift For something a bit different this year, gift a jar of prettily stacked brownie mix, which your recipient can transform into baked deliciousness with ease! ONE-POT BROWNIE JARS MAKES 1 jar (16 brownies) • 1 cup plain flour • 1/2 teaspoon baking powder • 1 cup caster sugar • 1/3 cup sifted cocoa powder • 3/4 cup dark chocolate bits • 3/4 cup milk chocolate bits • 3/4 cup mini marshmallows 1 Sift flour and baking powder together into a bowl. Spoon into a 1-litre capacity wide-lipped clear jar. 2 Top with a layer of sugar, then cocoa. Add dark chocolate bits, milk chocolate, then marshmallows. Seal jar. 3 Now simply write on a label the instructions so your giftee can transform the mix into brownies! To make me into brownies, preheat oven to 160°C…

It isn’t Christmas unless you’ve eaten… my mum’s homemade strawberry icecream. She got the recipe from a kindy newsletter in the ‘90s and it’s been a staple ever since. The best baked food to give as a gift is… Russian fudge. My mum used to make it for all our teachers as end-of-year gifts. Wrap it up in some red cellophane and voila – Merry Christmas! If I have to cook I will… heat the bread rolls. Yip – the pre-baked bread rolls that need 10 minutes in the oven. But if someone else is doing the cooking, on Christmas Day I want… ham. Ham for days! What you won’t find in my fridge over Christmas is… turkey. What a weird bird! Eat a chicken, you fools! When you’ve burnt…

TAURANGA FOOD, WINE & MUSIC FESTIVAL Wharepai Domain, Tauranga, November 23 With a focus on bringing Kiwis together through food, music and wine, this inaugural festival is sure to be a hit! Local musicians will keep the tunes coming and kids are welcome, with lots of activities to entertain. www.taurangafwm.co.nz THE NEW ZEALAND CIDER FESTIVAL 2019 Founders Heritage Park, Nelson, November 16 Following on from a sell-out last year, the Cider Festival is back with a bang. This event will offer up more than 80 ciders to sample; if you consider yourself a bit of a connoisseur, this is a day out you won’t want to miss. www.nzciderfestival.com 2019 FGS VEGEFEST Fo Guang Shan Buddhist Temple, Christchurch, November 24 Vegetarian and vegan products take centre stage at Vegefest with stalls…

• Also known as Rubus idaeus, the raspberry belongs to the same botanical family as the rose and the blackberry. • Juicy sweet raspberries are not only beautiful and delicious, there’s so much goodness in these little morsels. They contain more vitamin C than oranges, are rich in antioxidants, super high in fibre, low in calories and provide a good dose of folic acid. On top of that, they are high in potassium, vitamin A and calcium. • Raspberries don’t ripen after they’re picked. They’re ripe when they’re fully coloured and come off the stem easily. • They should be stored in the fridge, and gently washed just before use. Pat dry, avoiding leaving at room temperature for too long. Crushed berries can be used for sauces or smoothies. •…

CHEAT’S GRILLED CAESAR SALAD PREP + COOK TIME 20 mins + standing SERVES 4 • 4 tablespoons olive oil • 1 tablespoon butter, melted • 2 cloves garlic, crushed • 3 cups stale baguette, cubed • 2 rashers bacon • 4 eggs • 2 large romaine lettuces, halved lengthways, trimmed CHEAT’S CAESAR DRESSING • ½ cup aioli • 2 tablespoons lemon juice • 1 teaspoon Worcestershire sauce • 1 anchovy, finely minced • ¼ cup parmesan cheese, freshly grated 1 Make the Cheat’s caesar dressing (see below). 2 Preheat oven to 245°C. 3 In a bowl, combine 2 tablespoons of the oil, the butter and garlic. Toss in cubed bread then arrange on a tray with bacon. Bake croutons and bacon, turning once or twice until both are crisp and golden, approximately 15 minutes. 4 Meanwhile, boil the eggs for about 10…

• When judging ripeness, go by feel as opposed to look; red colour is not an indicator mangoes are ready to eat. When gently squeezed, a ripe mango will give slightly. It will also often have a fruity aroma at the stem. • If your mangoes aren’t quite ripe enough, keep out of the sun, at room temperature, for a few days. Storing in a paper bag can help them along. • Once ripe, you can store in the fridge for several days. Mangoes can also be frozen or dried. • To slice a mango, hold upright with the narrow end facing upwards. Using a sharp knife, cut off the cheeks, close to the stone. Use a dessertspoon to scoop the flesh away from the skin, then slice. Alternatively, once…

GRILLED NECTARINE & PROSCIUTTO SALAD PREP + COOK TIME 20 mins SERVES 6, as a side • 4 nectarines, quartered • cooking oil spray • 3 balls buffalo mozzarella, torn • 100g thinly sliced prosciutto • 60g rocket, trimmed • ¼ cup chopped pistachios • 2 tablespoons pomegranate seeds POMEGRANATE DRESSING • 1 tablespoon pomegranate molasses • 2 tablespoons olive oil • salt and black pepper 1 Make Pomegranate dressing (see right) 2 Heat a skillet or barbecue. Lightly spray nectarines with cooking oil and cook until charred on both sides. 3 Arrange nectarines, mozzarella, prosciutto and rocket on a platter. Drizzle with Pomegranate dressing. Sprinkle with pistachios and pomegranate seeds. Pomegranate dressing Place the molasses and oil in a screw-top jar. Shake well. Season. PER SERVE Energy 524kcal, 2195kj • Protein 27g • Total Fat 41g • Saturated Fat…

MINI BROWNIE PUDDINGS PREP + COOK TIME 1 hour + cooling + chilling MAKES 50 • 125g butter, chopped • 400g dark chocolate, chopped • ⅔ cup caster sugar • 2 eggs, lightly beaten • 1¼ cups plain flour, sifted • ⅓ cup dark rum • 60g white chocolate, melted • glacé cherries, to decorate 1 Preheat oven to 170°C. Grease a deep 20cm square cake pan. Line base and sides with baking paper. 2 Stir butter and half the dark chocolate in a saucepan over low heat until smooth. Transfer to a bowl. Cool for 10 minutes. 3 Stir in sugar, eggs and flour. Spread mixture into pan; bake for 30 minutes. Cool in pan. 4 Cut brownie into pieces and process with rum until mixture comes together. Roll heaped teaspoons of mixture into balls. Freeze for…

• If you don’t know the guests too well, check with your host whether anyone has food allergies. • If you’re going to be short on time on the day, pick a dish you can make the night before. • While it’s nice to present your dish on pretty crockery, if the plate is particularly special to you, consider using disposable platters. • Fridge space is often at a premium at house parties, so if there will be a lag between arrival and eating, take your dish in a chilly bag. If necessary, you can store it in plastic containers and plate it up once you get there. • Don’t underestimate the power of fresh herbs to make a dish look pretty! Add a sprinkle just before serving up. •…

PORK & UDON NOODLE STIR-FRY PREP + COOK TIME 20 mins SERVES 4 • 2 cloves garlic, crushed • 1 tablespoon grated ginger • ⅓ cup Chinese cooking wine • 600g pork mince • 2 teaspoons sesame oil • ⅓ cup kecap manis • ¼ cup sweet chilli sauce • 2 tablespoons vegetable oil • 300g green beans, trimmed, halved diagonally crossways • 250g baby corn, halved lengthways • 440g udon noodles • 2 spring onions, thinly sliced • 2 tablespoons coriander leaves 1 Combine garlic, ginger, cooking wine and mince in a bowl. 2 Combine sesame oil, kecap manis and sweet chilli sauce in a jug. 3 Heat vegetable oil in a wok over high heat; stir-fry mince mixture, breaking up lumps with a spoon, for 5 minutes or until browned. Add beans and corn; stir-fry for 2 minutes or until vegetables…

NUTTY YULE LOG PREP + COOK TIME 1 hour 15 mins + chilling SERVES 8 • 3 eggs • ⅔ cup caster sugar • ½ cup plain flour • ¼ cup Irish cream liqueur • shaved dark chocolate, to serve RICH CHOCOLATE GANACHE • ½ cup cream • 200g dark chocolate, coarsely chopped HAZELNUT FILLING • 125g mascarpone cheese, soft • 125g cream cheese, soft • 1½ tablespoons cocoa powder • ¼ cup chocolate hazelnut spread • 1½ tablespoons Irish cream liqueur 1 Make the Rich chocolate ganache (see right). 2 Preheat oven to 170°C. Grease a 25cm x 30cm Swiss roll pan. Line the base with baking paper. 3 Beat eggs and ½ cup of the sugar with an electric mixer for 5 minutes. Transfer to a large bowl. 4 Triple-sift flour and fold into the egg mixture. Spread mixture into…

QI have heard spices go stale, so should I buy fresh ones for my Christmas baking? A Over time spices will lose their potency, but as a general rule, whole spices will stay fresh for about four years, ground spices for about two to three years and dried herbs for one to three years. Ideally, store them in jars rather than packets to maintain their freshness. QI have never had much luck with making meringues and pavlovas – do you have any tips? A For individual meringues, I simply use about 55g sugar per egg white and a drop of vanilla. The result is a smooth crisp shell that’s almost hollow inside. For a pav though, some marshmallowy centre is nice – the addition of cornflour and a little acidity…

WHITE CHOC CANDY CANE BARK PREP + COOK TIME 10 mins + chilling SERVES 16 • 375g white chocolate melts • ½ cup rice bubbles • ⅓ cup shredded coconut • 75g small candy canes, ends coarsely chopped • 2 tablespoons silver cachous 1 Grease a 23cm x 32cm Swiss roll pan. Line with baking paper. 2 Place chocolate into a heatproof bowl. Stir over a saucepan of simmering water until smooth (don’t let water touch base of bowl). Remove bowl from heat. Stir in rice bubbles and coconut. 3 Working quickly, spread chocolate mixture onto tray as thinly as possible. Sprinkle with candy cane pieces and cachous. Refrigerate until set. Break bark into pieces to serve. PER SERVE Energy 157kcal, 660kj • Protein 1.8g • Total Fat 9g • Saturated Fat 6g • Carbohydrate…

There are few chefs who have introduced the world to such a broad range of cuisines as Rick Stein. He has showcased delicacies and delights in countries from Croatia to Cambodia and Malaysia to Mexico. Yet, as he prepares for the release of his latest book and accompanying TV show, Rick Stein’s Secret France, the much-loved presenter concedes there is one country very close to his heart which has been glaringly absent from his culinary adventures. Even though the 72-year-old visited New Zealand annually for more than a decade – and even spent his 21st birthday here – he has never explored our food scene for screen or print. And it’s a situation he is hopeful of finally changing. “I would love to film in New Zealand,” reveals the British…

1. CHAR SIU & SWEET CHILLI Combine 1 cup char siu sauce, ⅓ cup sweet chilli sauce and 2 tablespoons finely grated ginger. 2. BOURBON & BROWN SUGAR Stir 1 cup firmly packed brown sugar, ¼ cup bourbon, ¼ cup water and 1 teaspoon ground allspice in a small saucepan until combined. Bring to the boil over medium heat. Boil for 10 minutes or until thickened slightly. 3. ORANGE, GINGER & ROSEMARY Combine 1 cup ginger beer with ⅓ cup firmly packed brown sugar, ¼ cup each ginger marmalade and orange marmalade and 2 tablespoons chopped rosemary leaves.…

Give your platter THE FESTIVE TREATMENT! Rather than serving your cheeseboard, nibbles or dessert platter in a pile on a plate, why not give it a Christmas twist by making it into a wreath? It could be as simple as a ring of bite-sized broccoli florets and a gorgeous guacamole for dunking, or an elaborate antipasto showstopper like the one we created. 1 Choose your base – large tiles and slate offcuts are great for cheese boards or large party platters as they are naturally cool. Chopping boards, cake stands or plates work well for a dinner party-sized display. Check the surface is stain resistant as oils from cured meats, cheeses and sweets – even fruit acids – can easily stain some surfaces such as marble. 2 Build your display…

MUSHROOM PULL-APART WREATH PREP + COOK TIME 1 hour 40 mins SERVES 8 • 2¼ cups plain flour • 1 teaspoon sugar • ½ teaspoon salt • 1 x 7g sachet instant yeast • 120g butter, cold • 2 eggs • ¾ cup milk, warm • 1 tablespoon oil • 3 cloves garlic, crushed • 1 onion, chopped • 500g portobello mushrooms, coarsely chopped • ½ tablespoon chopped thyme • ½ tablespoon chopped rosemary • 100ml white wine • 1 tablespoon soy sauce • 1 tablespoon tomato sauce • 2 slices bread, made into crumbs • 50g ground almonds • ¼ cup sundried tomatoes, chopped • handful of fresh parsley • salt and pepper PLUM AND CRANBERRY SAUCE • ⅓ cup store-bought cranberry sauce • ⅓ cup store-bought spicy plum sauce 1 In a bowl or processor, combine the flour, sugar, salt and yeast. If using a processor, pulse in the butter to…

• Lettuce belongs to the vast Asteraceae family, which includes chicory, endive, certain thistles and a few tough-leaved plants such as dandelion. • This fast-growing vegetable is a rich source of essential nutrients, especially vitamins K and A. • Lettuce comes in many varieties, including butterhead, mesclun, iceberg and cos. • Most varieties are eaten fresh and are commonly served as the base of green salads, or used as a healthy substitute for bread. Lettuce can also be added to soups or braised as a side dish. • According to research by the University of Otago, the best way to store lettuce is in an airtight container, in the fridge. • If your leaves are looking a little tired, soak in cold water in the fridge for 20 minutes to…

CHICKEN, THYME & BRANDY PÂTÉS PREP + COOK TIME 1 hour 15 mins + cooling + chilling (start 1 day ahead) SERVES 8 • ½ cup brandy • 6 sprigs thyme • 2 cloves garlic, bruised • 600g chicken livers • 250g butter • 2 eggs • bread sticks and cornichons, to serve (optional) WINE JELLY • 1 cup dessert wine • 2 teaspoons powdered gelatine • 1 tablespoon boiling water 1 Preheat oven to 150°C and thoroughly grease 8 x ⅓-cup ovenproof dishes. 2 Place brandy, thyme and garlic in a small frying pan over high heat; bring to the boil. Boil, uncovered, for 2 minutes or until reduced by half. Remove from heat. Discard thyme and garlic; cool. 3 Meanwhile, trim sinew from livers. Heat 25g of the butter in a frying pan over medium-high heat; cook livers,…

PRAWN & HALLOUMI KEBABS PREP + COOK TIME 20 mins MAKES 6 • 90g halloumi cheese • 18 small uncooked prawns, shelled, deveined • 2 teaspoons dried oregano • 2 tablespoons olive oil • 6 bay leaves, halved • pepper, to season • lemon cheeks and crusty bread, to serve (optional) 1 Cut the halloumi cheese into 12 bite-sized pieces. Combine cheese, prawns, oregano and oil in a bowl. 2 Thread the prawns, bay leaves and cheese alternately onto 6 small skewers; season with pepper. 3 Cook skewers on a heated grill pan or barbecue over medium-high heat for 5 minutes or until prawns are cooked through. Serve with lemon cheeks and bread, if desired. PER KEBAB Energy 129kcal, 542kj • Protein 13.7g • Total Fat 7.5g • Saturated Fat 2.5g • Carbohydrate 0.8g • Fibre 0.8g…

BRUSCHETTA WITH SALMON TARTARE PREP + COOK TIME 30 mins SERVES 8 • 4 rounds Lebanese bread • ½ cup olive oil • 1 lemon • 500g skinless salmon fillet, cut into 3mm slices • 3/4 cup loosely packed chervil leaves, plus extra, to serve • salt and black pepper • 1/3 cup crème fraîche • 240g asparagus, blanched • 2 tablespoons salmon caviar 1 Preheat oven to 180°C. 2 Brush bread with half the oil. Place in oven for 10 minutes or until lightly browned. Break into large pieces. 3 Meanwhile, remove 1 teaspoon zest from lemon. Squeeze juice from lemon; you will need 1/4 cup juice. 4 Combine salmon, chervil, zest, juice and remaining oil in a bowl; season. 5 Top pieces of bread with crème fraîche, salmon mixture, asparagus, caviar and extra chervil leaves. PER SERVE…

CRISPY-SKINNED GINGER FISH WITH COCONUT RICE PREP + COOK TIME 30 mins SERVES 4 • ½ cup shredded coconut • vegetable oil, for frying • 50g piece ginger, peeled, cut into matchsticks, plus 1 teaspoon finely grated ginger • 4 x 200g white fish fillets, skin on • 1 spring onion • ⅓ cup lime juice • ⅓ cup water • 1 tablespoon fish sauce • 1 small red chilli, thinly sliced • 1 tablespoon caster sugar COCONUT RICE • 1½ cups jasmine rice, rinsed, drained • 270ml canned coconut milk • ⅔ cup water • 2 teaspoons finely grated ginger 1 Make Coconut rice (see right). 2 Dry-fry coconut in a frying pan, stirring constantly, until golden. Remove. 3 Pour enough oil into a large frying pan to cover base; heat to medium. Stir-fry ginger matchsticks for 1 minute or until golden. Remove;…

1 PREPARE YOUR PAN Grease a 25cm x 30cm Swiss roll pan. Line base with baking paper, extending the paper 5cm above long sides of pan. Grease baking paper. 2 BEAT EGGS AND SUGAR Beat eggs and ½ cup of the sugar in a small bowl with an electric mixer for 5 minutes or until mixture is thick and creamy. 3 GET SIEVING! To make your roll extra light, you need to sift the flour three times. Fold triple-sifted flour into the egg mixture. 4 SPREAD YOUR MIX Spread mixture into pan. Level surface, then bake for 15 minutes. 5 PAPER PREP Place a piece of baking paper, cut larger than the Swiss roll pan, on a wire rack. Sprinkle paper evenly with remaining sugar.…

GINGERBREAD COOKIES PREP + COOK TIME 40 mins + chilling MAKES 30 biscuits • 125g butter, soft • ½ cup firmly packed brown sugar • 1 egg yolk • 2¾ cups plain flour, sifted • 1 teaspoon baking soda, sifted • 3 teaspoons ground ginger, sifted • ½ cup golden syrup or treacle ROYAL ICING • 1 egg white • 1½ cups icing sugar (approximately) 1 Beat butter and sugar with an electric mixer until combined. Beat in egg yolk. 2 Stir in dry ingredients and golden syrup to form a soft dough. 3 Knead dough on a floured surface until smooth. Divide dough in half. Wrap in lunchwrap and chill for 1 hour. 4 Preheat oven to 170°C. Roll out dough until 3mm thick, cut into desired shapes, place on a greased baking tray and bake for 10…

Send us a picture of your kids’ food creation and they’ll be in to win one of three Donovans prize-packs! Donovans have pledged to help Kiwis share the aroha this Christmas, with the gift of chocolate. The delicious and perfectly shareable Christmas range is only available for a limited time; visit www.donovanschocolates.co.nz for details. We have three Christmas range prize packs, each including Double Chocolate Fudge, Chocolate Gingerbread Clusters and Strawberry Pavlova Clusters, to give away. To enter, email your picture to foodmagazine@bauermedia.co.nz with Kids in the Kitchen in the subject line by December 31, 2019.…

• Bring pattern into your scheme with a wallpaper on your is›and from the Resene Wallpaper Collection instead of a paint colour. • Why not get even more creative and paint a design on the visitor facing side of your is›and using Resene testpots? A multi-coloured surface will help to hide any marks and scuffs in the future. • To help keep your is›and in good shape, leave shoes at the door. Wipe off any marks on paintwork using Resene Interior Paintwork Cleaner. •A good rule to remember is the rule of three – if you use colour on your is›and try and incorporate that same colour in two other items across your space to help the is›and connect into your kitchen. For example, a kitchen is›and and sp›ashback in…

➾ RADISHES are quick and easy to grow, and seed can be sown directly into the garden between rows of slower crops. Radish seed can also be sown into containers or trays as a microgreen. ➾ Sow DWARF BEANS every three weeks to ensure a continual harvest. Water regularly, particularly when temperatures shoot up, and give them liquid feed. ➾ Sowing TOMATO seeds now will mean you have some ready for harvesting in late summer. The more established the plants, the quicker they will crop. Experts suggest planting out only when the first flower truss appears. Plant ➾ LETTUCE and ROCKET are great in the summer months. Plant in a partly shaded area, and be aware that leafy greens can turn to seed as the weather warms, so harvest regularly,…

CARB COUNTS A LIFE-SAVER I browsed through some old Food issues the other day and spotted something I hadn’t really taken much notice of before – each recipe has the carbohydrates calculated for me! Our 10-year-old was recently diagnosed with type 1 diabetes (an auto immune disease) and the last four months have been a whirlwind of hospital visits, monitoring blood glucose levels, and (the most time consuming) carb counting – something we need to get right to ensure correct insulin doses at each meal. On realising Food calculates this for me, I immediately added it back to my shopping list so I can continue to try out new and seasonal recipes, with one less job prior to plating up! I’ve just picked up issue 109 and I’m looking forward…

Baking king Dean Brettschneider isn’t all about the breads and pastries – in this book he showcases a range of delicious dishes that are designed for sharing at all times of the day. With an eye to popular superfoods – such as quinoa, freekeh and tempeh – his dishes range from light breakfasts to hearty evening meals, and all are beautifully photographed with easy-to-follow methods. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Food to share’ in the subject line by December 31, 2019.…

This is definitely the season of nibbles; no drinks party is complete without a few bowls of chips and several platters with crackers! If you’re looking for something delicious to snack on, which doesn’t come with a side of guilt, then we suggest Arnott’s Cracker Chips. These oven-roasted bites of yumminess contain wholegrain brown rice, corn and seeds, with no artificial colours. And just in time for Christmas, there are two new flavours – multigrain and sea salt, and cheddar and chives. From $3.99 for a sharing box in your local supermarket.…

RUSTIC RASPBERRY MILLE-FEUILLE PREP + COOK TIME 40 mins + cooling SERVES 6 • 400g block frozen puff pastry, thawed • 1 tablespoon icing sugar, plus extra, to dust • 300ml cream, at room temperature • 1 teaspoon vanilla bean paste • 170g mascarpone cheese, at room temperature • 150g white chocolate, melted • 125g raspberries, plus extra, to decorate RASPBERRY SAUCE • 250g raspberries • 1½-2 tablespoons icing sugar, plus extra, to taste 1 Preheat oven to 160°C and grease a baking tray. 2 Cut pastry block in half crossways and roll into two rectangles, approximately 35cm x 14 cm. Place on tray, prick all over with a fork and dust with 1 tablespoon icing sugar. Bake for 25-30 minutes, until risen and golden. Leave to cool. 3 Meanwhile, make the Raspberry sauce (see right). 4 Whisk the…

• A mushroom is a fungus (from the Greek word ‘sphongos’, meaning ‘sponge’). A fungus differs from a plant in that it has no chlorophyll, produces spores instead of seeds, and survives by feeding off deadwood and other organic matter. • Mushrooms are little miracles that seem to appear overnight, growing or expanding rapidly. This phenomenon is the source of the common expressions ‘to pop up like a mushroom’, or ‘to mushroom’. • Portobello, also sometimes called portabella, are a large, flat fungi with a meaty texture and taste and when used as a filling, they can almost pass as meat. • For a low-carb alternative to burger buns, sandwich a burger patty between two cooked portobellos. • Don’t wash or peel portobellos – simply wipe with a damp cloth…

MANGO & LIME GRANITA PREP + COOK TIME 10 mins + freezing SERVES 4 • 1 cup sugar • 1 cup water • 1 makrut lime leaf • 1½ cups mango flesh • 1½-2 tablespoons lemon or lime juice, to taste 1 Place sugar, water and lime leaf in a small saucepan. Heat, stirring, until sugar is dissolved. Simmer for 2 minutes, then cool completely. 2 Process the mango flesh to a smooth purée. 3 Remove leaf from syrup and add ¾ cup syrup to mango purée. Add lemon or lime juice and taste. The mixture should still be a little sweet as freezing dulls the flavours. 4 Freeze in a shallow pan. After 30 minutes, scrape the forming ice crystals with a fork to loosen. Repeat every 30 minutes until mixture has fully turned…

A busy schedule doesn’t mean you have to forsake delicious food that’s good for you too. Regal’s delicious new oven-ready salmon range offers a no mess, no fuss way to perfectly cook tender, boneless salmon fillets. With the delectable glaze already made – including Sweet Chilli, Manuka Honey & Soy and Al Brown’s own Smoked Chilli, Honey & Lime – simply drizzle onto the salmon and pop in the oven or under the barbecue hood, and cook for approximately 15-20 minutes. It’s a foolproof way to create the ultimate salmon dinner. Each Regal Oven Ready pack comes with a 50-gram serving of glaze and two fillets rich in omega-3 fatty acids. For further health benefits, pair your fillet with a salad or roasted vegetables. Servingsuggestions • OVEN READY SMOKED CHILLI,…

CHERRY & PISTACHIO TABBOULEH PREP + COOK TIME 30 mins + standing SERVES 8 • 1½ cups bulghur wheat • 2 cups boiling water • 500g cherries, pitted, halved • 1 cup pistachios, coarsely chopped • 2 cups mint leaves, finely chopped, plus ½ cup, extra • 1 cup flat-leaf parsley leaves, finely chopped, plus ½ cup, extra • 1 red onion, finely chopped • salt and black pepper RED WINE VINEGAR DRESSING • ½ cup olive oil • ⅓ cup red wine vinegar 1 Combine bulghur wheat and the water in a heatproof bowl. Stand for about 15 minutes or until bulghur wheat is tender and the water absorbed. 2 Make Red wine vinegar dressing (see below). 3 Add cherries, nuts, chopped herbs and onion to bulghur wheat. Stir in Red wine vinegar dressing; season to taste. 4 Serve…

The TERRINE ROASTED CAPSICUM & FETA TERRINE PREP + COOK TIME 45 mins + chilling SERVES 6 (makes 2) • 3 red capsicums • 1½ cups ricotta, coarsely chopped • 250g firm goat’s feta, coarsely chopped • ¼ cup finely chopped chives, plus extra, to serve • 2 tablespoons lemon juice • 1 clove garlic, crushed SPINACH & WALNUT PESTO • ¼ cup finely grated parmesan • 100g baby spinach leaves • ¼ cup roasted walnuts • 1 clove garlic, quartered • ¼ cup olive oil • 2 tablespoons lemon juice • 1 tablespoon water 1 Preheat oven to 230°C. Grease two ¾-cup petite loaf pans. Line base and two long sides of both pans with baking paper, extending 5cm over sides. 2 Halve capsicums; discard seeds and membranes. Place on oven tray; roast, skin-side up, for about 15 minutes or until skin…

These easy-to-make treats will delight kids big and small! Simply place white chocolate melts in a bowl over a pan of simmering water. Mix green food colouring into a teaspoon of oil, add to the melted chocolate and mix. When desired shade is achieved, pour melted chocolate into a piping bag fitted with a plain tube. Arrange chocolate finger biscuits on a foil-covered tray. Swizzle melted chocolate back and forward over each chocolate finger to create tree shapes. Scatter with edible decorations before chocolate sets. ● Have some fun with the decorations – try sprinkles, gold or silver balls, small candies, edible glitter or crushed candy cane. ● You could swap the chocolate finger biscuits for large pretzel sticks or chocolate wafer sticks. ● Use this recipe to make lots…

ORANGE LIQUEUR CUSTARD Combine 2 tablespoons custard powder and ¼ cup caster sugar in a saucepan; gradually stir in ½ cup orange juice and 1 cup water. Stir mixture constantly over medium-high heat until it boils and thickens (or microwave on HIGH for 5 minutes). Stir in ¼ cup sour cream, 1 teaspoon finely grated orange zest and 1 tablespoon orange-flavoured liqueur. Serve hot. Great with steamed or baked puddings and poached fruits. RUM CREAM SAUCE Beat 125g softened cream cheese and 30g softened butter in a bowl with an electric mixer until light and creamy. Beat in 2 cups sifted icing sugar, 1 egg and 1 teaspoon lemon juice. Transfer the mixture to a large bowl and fold in 300ml whipped cream and 2 tablespoons rum. Refrigerate for…

SESAME TAHINI CRACKERS PREP + COOK TIME 35 mins MAKES 8 • ½ cup hulled tahini, at room temperature • 40g coconut oil, melted • 2 eggs, lightly beaten • 1 tablespoon gluten-free miso or wholegrain mustard • ⅓ cup sesame seeds • pinch of sea salt • ½ cup coconut flour 1 Preheat oven to 170°C. Grease and line an oven tray with baking paper. 2 Place tahini in a bowl. Add oil, eggs, miso or mustard, seeds, salt and flour; stir until well combined. Gather mixture together with hands. 3 Roll mixture between sheets of baking paper until it forms a 33cm x 23cm rectangle. Remove top sheet of paper; trim edges to neaten to a 32cm x 22cm rectangle. Cut dough into eight 11cm x 8cm rectangular crackers. Place on oven tray 2cm apart.…

GINGERBREAD GIFT TAGS PREP + COOK TIME 1 hour 30 mins + chilling MAKES 24 Make gingerbread dough (recipe above). Roll dough out until 3mm thick. Using a sharp pointed knife, cut out a total of 24 square and hexagonal shapes. Place on trays 3cm apart. Refrigerate for 30 minutes. Press a hole in each with a chopstick. Bake for 10 minutes. (You may need to re-press holes while gingerbread is still warm.) Cool. Decorate with Royal icing (recipe above), using picture (opposite page) as a guide, and thread with ribbon. GINGERBREAD FOLK PREP + COOK TIME 1 hour 30 mins + chilling MAKES 30 Make gingerbread dough (recipe above). Roll dough out until 3mm thick. Cut out 30 shapes using 8cm and 11cm gingerbread man cutters. Re-roll scraps until…

YOU’LL NEED ❋ 12 pairs of socks in a colour scheme of your choice (pick ones the family can wear afterwards!) ❋ embellishments to decorate socks with e.g. small Christmas decorations, gift tags, tassels, bells, buttons, pom poms, tinsel ❋ a hot glue gun or needle and thread ❋ small gifts to place in socks ❋ 2 x 1.5m twine, sturdy cord or thick ribbon ❋ 4 push pins or small nails ❋ 24 mini pegs or clips 1 Decorate each sock Use 1-2 embellishments and secure them with hot glue or a few stitches. If you like, you could also add a number, cut from felt or card, from one to 24. 2 Add gifts Place one gift inside each sock. You could use small wrapped chocolates, a nice…

Easy Brown Brothers Prosecco NV Light and bright with zesty citrus flavours and subtle notes of pear, this crowd-pleasing bubbles is almost too easy to drink. It’s ideal with canapés. Fresh Lindauer Rosé This might be cheap and cheerful, but it also delivers on both looks and taste. Delightfully fresh with delicate berries, it’s a great match with light summer salads. Rich Mumm Cordon Rouge Vintage If you want to push the boat out, this will really add some fizz to the proceedings. Rich and fragrant, the fruity flavours linger long after drinking.…

Dress to impress • Choose a colour palette for your table – red and white is timeless. • Mix textures like porcelain and felt with a crisp linen tablecloth; stitch cloth with red ribbon or ric rac braid. • Position a magnolia branch in a white jug for the Christmas tree and hang decorations with red cotton. Our bauble-like decorations are made from discs of red and white paper machine-sewn together, then folded to form the bauble shape. • Spray egg cartons white, then fill with white chocolate truffles and pretty Christmas decorations. • Use paper cones to house tiny treasures and hang from the tree – write the name of each guest on a cone for a take-home gift. • Include a statement piece like this deer. • Place…

A degree above What’s the point of an amazing cheese platter and fabulous toppings if you don’t have great crackers? 180 degrees solves this problem with their superb range of oat crackers, two favourites being Original 4 Seed Oat and Cumin 4 Seed Oat. Enjoy pairing your favourite cheeses with this sensational selection from 180 degrees. RRP $4.70 from Countdown. Switchel beso good for you! You’ll love the taste and you’ll love yourself for switching to Karma Drink’s new organic Switchel, with added live probiotics and apple cider vinegar. Made with NZ apples, it’s available in three delicious flavours: Lemon & Ginger, Peach & Passionfruit and Apple & Blackcurrant. Fizz about Dawn Dawn Ibbotson, who is 104 years of age, is the driving inspiration behind the creation of Saint Clair…

SUMMER PAVLOVA ICECREAM TORTE PREP + COOK TIME 45 mins + chilling (start 1 day ahead) SERVES 10 • 85g packet raspberry jelly crystals • 250g packet chocolate or red velvet sandwich biscuits • 90g butter, melted • 2 litres store-bought vanilla icecream • 3 egg whites, at room temperature • 175g caster sugar • 1 teaspoon vanilla essence • red gel food colouring • 200ml cream, whipped • fresh berries and edible decorations, to serve (optional) BERRY  PURÉE • 500g frozen raspberries • 1 cup sugar • 2 tablespoons water • 2 tablespoons lemon juice 1 Make the Berry purée (see right). 2 Place jelly crystals in a bowl. Pour over 1 cup boiling water and stir until dissolved. Add ½ cup Berry purée and sufficient boiling water to make 500ml. Place in fridge to cool. 3 Turn the freezer to its coldest…

1 CRUNCH TIME Making biscuit crumbs for the base manually can be a bit of a messy hassle, but the Breville Kitchen Wizz 8 Plus will make quick work of it on pulse setting. The Wizz will produce perfect crumbs to ensure an even, smooth base. It’s handy for many other tasks too! 2 BERRY DELICIOUS Making the purée is the first step in this recipe and it’s vital because it gives the cake a delicious, full berry taste. Reach for your Nutribullet 1000N Combo Blender – it’s super-efficient at blending fresh berries for maximum flavour, and is perfect for sauces, soups and smoothies too. 3 SIMPLY FREEZING A lot of the method in this yummy dessert involves freezing ingredients in stages. You’ll need to set your freezer to its…