Rachie’s Recipes

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To our favourite Hen! Dearest Rach, This cookbook is a collection of recipes selected for you, with love from the ladies in your life. We all know that food is the way to the heart and we hope this book will serve you and that hunk of a man well for years to come. There is something for every occasion and we look forward to enjoying the fruits of your labour when swinging by Drach’s in the future. Despite what it looks like – this is not intended to be self-serving… Enough about that, what we really want to say is CONGRATULATIONS and how bloody happy we are for you and Dre. You are fabulous friends to us all and we are so very excited to be part of your big day. Lots of Love Sez, Katie & Soph

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Contents

Savoury Soup Noosh’s Persian version of pumpkin & lentil soup 5 Pumpkin Soup 6 Pea Green Soup 7 Chicken and Corn Soup 8 Bomdiggity Mexican Soup for Homies 9 Prawn and Chicken Laksa 10 Meat Spicy Saus and Lentil goodness 11 The Grant’s Mean As Venison Shanks 12 Katie’s Lamb and Chickpea Curry 14 Bobotie 15 Chicken Marbella 16 Chicken with Caramelised Onion and Cardamom Rice 17 Terrific Teriyaki Chicken 18 Moroccan Chicken with Lemon and Olives 19 Vege Chickpea Patties 20 Chickpeas with Kumara and Tomato 21 Istanbul Vegetables 22 Yummy Beetroot and Haloumi Salad 23 Roasted Sweet Potatoes and Fresh Figs 24 Kale and Beans Extravaganza 25 Broccoli Salad with Yoghurt Wasabi Dressing 26 Other bits n pieces The Best Salad Ever 26 Xiao Long Bao 27 Smoked Trout Pate 29 Mexi Party Dips and Dishes 30 Busy People’s Bread 31 Carol’s Ciabatta 32 Perogies 33 Brinjal Kasundi 35 Pie Jamie Oliver’s Fish Pie 36 Smoked Chicken Pie 37 Homemade Chicken and Mushroom Pie 38 Piscaladière (Anchovy Tart) 39

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Sweet Strawberry or Raspberry Pie or Tartlettes 41 Pineapple Pie 42 Esther’s Gingerbread 43 Brigitte’s Ginger Bread Cake/Slice/Dessert 44 Cinnamon Pull-Apart Bread 45 Apricot, White Chocolate and Ginger Slice 47 Lots a Nuts Slice 47 Leeeez & Dale’s Lemon Slice 48 Hazelnut Slice 49 Dad’s Apple Pancakes 50 Rhubarb Cake 51 Raw Carrot Cake 52 Chocolate Zucchini Cake 53 Apple Cake 54 Lemon Honey 55 Wicked Witch Waffles 56 Pumpkin Breakfast Cookies 57    

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Noosh's Persian version of pumpkin & lentil soup Nooshin Rehu Ingredients Servings: 6 1 can of brown lentil 1 can of chickpeas 1 large chopped onion ¼ pumpkin ½ teaspoon of cinnamon 1-2 cubs of chicken stock 1 teaspoon of turmeric salt and pepper, to taste 1 cup of water

Directions:

Chop up and boil pumpkin, drain some of the water, then smooth out with a food processer so that it is in liquid form.

In a separate pot, fry chopped onion in oil until slightly brown, add the turmeric and cinnamon. Stir for 20 seconds, then add water, lentils and chickpeas.

Add the pumpkin to the pot.

Add the chicken stock, salt and pepper. If more water is required then add it now and let it simmer allowing all the flavours to disperse.

Serve with a smile and a dollop of natural yoghurt.

" I’m not short, I’m FUN SIZE!"  

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Pumpkin Soup Juliet Broadmore This recipe comes from “A Soup Cookbook” by Digby Law, where it is called “the King’s Pumpkin soup”. I first made it about 1985. It is easy to make, a real winter comfort food, freezes and reheats well, and has become a bit of a signature dish with my family, who still sometimes request it.

Ingredients 1kg pumpkin meat – about ½ a good sized crown pumpkin 1 x medium onion 1-2 Tbsp grapeseed oil 1 tsp curry powder 4 ½ or so cups of chicken stock 1 x 400gm can crushed tomatoes 1 tsp brown sugar juice 1 lemon Salt and freshly ground black pepper Yoghurt and green herbs – preferably coriander or parsley to garnish

Directions Put pumpkin in microwave on high for long enough to soften the skin and the flesh – about 8 mins. (A trick my sister taught me in 2000 – after 25years of struggling with preparing the pumpkin). Chop the pumpkin into pieces and remove the skin. Place oil in a deep solid based pot, and soften the onion – about 4 mins Add curry powder and heat about 30sec to bring out the flavour. Add chopped up pumpkin, chicken stock, and can of tomatoes. Bring to the boil, then simmer until pumpkin is cooked – about 30 mins. Use kitchen whizz to blend soup. Stir in the brown sugar, lemon juice, salt & pepper – to taste. Freeze for storage if you wish. To serve garnish with 1 Tbsp yoghurt and finely chopped parsley or coriander.. to suit your taste…and maybe that of your “King Andre” as well J with love Juliet Broadmore

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Pea green Soup Jenny Packard Dear Rachel This is a recipe from The Listener which I have adapted and substituted ingredients when I didn't have them and it's still come out tasting delicious. It's been popular with all ages and with the scallops and crusty bread is quite substantial. I also like that you only really need to have frozen peas and parsley to make it, it’s healthy and I love the pea green colour. Bon appetit, love Jenny Ingredients 50g butter or oil 1 large onion finely chopped (I use leek instead of celery and onion if I don’t have them) 2 stalks celery finely chopped 1 bay leaf 3 cups vegetable or chicken stock 2 tsps salt 1kg frozen peas 1 cup finely chopped parsley 3/4 cup cream- can be omitted if you wish. Pepper to season 2tsp red wine vinegar 1tsp mineral salt, finely ground 18 scallops (I use chopped fresh tamarillo sometimes if I don't have scallops) 5 leaves tarragon as a topping. Directions Melt the butter in a large saucepan, add the onion and celery with the bay leaf and slowly cook for about 10 mins. Add the stock and salt. Bring to the boil, add the peas, cover and bring back to the boil quickly. Boil for 3 minutes until the peas are vibrant green. Remove from the heat and stir through the parsley, cream and white pepper. Blend using a stick blender. Taste and add the vinegar and more salt if needed. Heat the butter in a large heavy frying pan, sprinkle with a little mineral salt. Fry the scallops with the tarragon for 1-2mins on each side. Serve soup with 3 scallops on each bowl of soup with tarragon on top. Serves 6.

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Chicken and Corn Soup Anlia Greenaway Rachel. This is the best chicken soup recipe because it's soooo quick to make. And super easy. It's a healthy option because I know you love being healthy...I realised that about you when we went to Byron bay for the first time and you bought a lot of organic stuff...I remember thinking "man Rachel is sooo healthy... That's going to be sooo good for Dre." Lol. Ingredients 1 cooked chicken from woolworths - shredded. 2 cans of creamed corn 1 big zucchini grated 1 brown onion diced 1 L of vegetable stock Directions In a big saucepan, put some oil in and brown chopped up onion. Add grated zucchini and stir until all ingredients are soft. Add stock and stir. Add cans of creamed corn. Stir and bring to the boil. Let simmer and add shredded chicken. Serve with some crusty bread.  

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Bombdiggity Mexican Soup for Homies. Amy Clark This is the bestest most awesome soup ever! Tastes even better the next day or even the following week but you probably won’t have any left by then. I love it in winter and often make it for friends I haven’t seen in a while because it’s a heart warmer and always a winner…a bit like you. Ingredients 2 tbsp olive oil 2 onions chopped 3 tsp Mexican seasoning - see right 3 cloves garlic 2 cans chopped tomatoes 1 ½ cups red lentils 6 cups of beef stock - allow 1 heaped tsp of stock powder per cup of water 1/3 cup tomato paste 2 tbsp brown sugar ½ cup of chopped fresh coriander - substitute with parsley if not available Sour cream to garnish - optional Directions Mexican flavours are very popular with all ages, in this dish the spices are mild and tasty rather than hot, add more chilli if you want more zing, as it is, our kids love this one pan meal with cheesy scones or bread to dunk in it. Lentils are a good source of protein, iron and fibre and contain no fat; they cook quickly giving this soup a thick satisfying, hearty character. In a large saucepan heat the oil, add the onions and garlic and cook until light golden. Mix in 3 tsp of the Mexican seasoning then add tomatoes, stock, tomato paste, lentils and sugar. Bring to the boil and stir, then reduce the temperature and simmer for 45 minutes. Add chopped fresh herbs and garnish with a dollop of sour cream.

Mexican seasoning In an airtight container or small jar combine the following: 1 heaped tbsp ground cumin 2 tsp sugar 1 tsp oregano 1 tsp salt 1 tbsp chilli powder

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Prawn & Chicken Laksa Megan Wilton In my experience Rach is a bit of a whiz in the kitchen and likes to cook with herbs and spices, therefore both my recipes for her are herby/spicey numbers that are delicious, relatively easy to prepare - and gluten free! Ingredients 400g prawns, thawed and well drained 2 boneless, skinless chicken breasts, thinly sliced 1 tbsp crushed ginger 1 tsp crushed garlic 1 tsp minced chilli 100g green beans, trimmed and sliced 1 ½ tsp ground coriander 400g coconut cream 3 cups chicken stock 2 tbsp fish sauce – optional 100g dried rice noodles 2-3 spring onions, trimmed and chopped Directions Heat a dash of oil in a large frying pan or wok and brown the chicken slices quickly. Set aside. Add the ginger, garlic, chilli, green beans and ground coriander and cook for 1-2 minutes until fragrant. Add the coconut cream, stock, fish sauce, noodles, spring onions, chicken and prawns. Simmer gently for 5-6 minutes until the noodles are tender and the chicken cooked. Season with salt and pepper. Serve in deep bowls. Serves 2-3.  

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Spicy Saus and lentil goodness Ange Power This dish is num num num and easy peasy for those cold winter nights. You can go vego if not a saus fan and also easy adaptable to slow cooker which is awesome when you have an angel child that wants playtime and or boob when you want to be preparing dins. Enjoy Drach!!! Much love, the Power clan.

Ingredients

1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed 3 bay leaves 2 sticks celery, diced 500grms spicy sausage eg chorizo, chilli pork 1/2 tsp fennel seeds 2 tbsp tomato paste 150g Puy lentils (or whatever lentils you have in your cupboard), rinsed 2x400g tins crushed Italian toms 1 tsp caster sugar 3 c vege stock salt and pepper halumi or panner cheese (however much you like) large handful of parsley leaves Directions Heat oil in large pot and sauté onion, garlic, bay leaves and celery over medium heat until soft and cooked. Remove skin (or don't) from saus and add saus meat to the pan with fennel seeds. Cook until a bit golden, breaking up meat as you go. Add tom paste and give it a stir. Stir in lentils, toms, sugar and stock and bring to boil. Reduce heat and simmer for about half hr until lentils are cooked. Add more liquid if you need to. Stir in cheese at end of cooking and warm through. To serve: Serve as soup with crusty bread/ rolls or thicken it up and serve with rice. Don't forget parsley leaves on top.  

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The Grants’ mean as Venison Shanks Janie Grant Ingredients An open mind…! Shanks, enough to feed your crowd (Need not be venison, works perfectly well with lamb or mountain goat too). Red wine Beef stock Rosemary Olive oil Any firm veges that you like in a casserole- carrots, celery, parsnip, onions etc all work well Directions First, have a helpful relative drive into a deer on the way home from your wedding, and have your brothers slaughter and butcher it outside the reception venue. (This may require a more feral wedding/ family than you have access to…) Alternatively, have your lovely husband head into the hills and bag a tasty morsel (or you may prefer to cruise in yourself and show him how it’s done!) Now arrange for it to be cut up into an array of delicious morsels. (This can be a tedious arse of a job if you have to do it yourself, but it’s worth the effort.) The backstrap will be rad for all your barbie needs over the social season and it also makes a sweet easy steak meal that you can have for free at home, people will think you’re super gourmet! The scraps can be minced up or made into salami or sausages, and the bigger rough pieces are pretty good for stew or stir-fry depending on your tastes. But as you may have picked up from the clue in the title, and the list of ingredients, the shanks are the star of this dish. Coat the shanks with oil and liberally season with salt and pepper.

Recipe For A Happy Marriage

Poem

4 cups of Love

2 cups of Loyalty

Dash of Faith

3 cups of Kindness

4 cups of Understanding

1 cup of Friendship

5 spoonfuls of Hope

1 barrel of Laughter

Pinch of Forgiveness (no

substitutions)

Dash of Thoughtfulness (not

optional)

Take love and loyalty and

mix thoroughly with faith.

Blend in kindness and

understanding, add

friendship and hope.

Sprinkle abundantly with

laughter.

Garnish with forgiveness

and thoughtfulness.

Bake with sunshine.

Serve daily with generous

helpings

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Then in a heavy based pan (such as you may receive as a wedding gift…) heat some oil till sizzling then sear the shanks on all sides. Once sealed, deglaze the pan with a bit of red wine then remove from stove. Add more wine, around a cup in total, chopped vegetables, a couple of decent sprigs of rosemary and top up with beef stock so the fluid level half covers the shanks then jam it in the oven for around 2 ½ to 3 hours at 150degC. Serve on a bed of mash with some greens and drizzle remaining cooking juices over the top. Works well to chase it with a hearty dark beverage such as a quality Porter ale. And some chocolate. Dre’s on wash up duties after being treated to such a mean man feed. Love and congratulations, Janie (and Brad…)

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Katie’s Lamb and Chickpea Curry Katie Burr This is a Burrads fave… We hope you like it too! (Thought you may get heaps of baking-type recipes, so thought I’d branch out and do a wee dinner one). Ingredients 4 Lamb leg steaks 1 teaspoon ground cumin 1 1/2 tablespoons vegetable oil 1 brown onion thinly sliced 1/4 cup korma curry paste 400g can cherry tomatoes (or a couple of punnets of cherry toms) 400g can chickpeas (rinsed) 200g green beans 2 tablespoons chopped coriander naan bread to serve Directions Combine lamb and cumin in a bowl. Heat 2 teaspoons of oil in frypan over high heat. Cook lamb in 3 batches for 2 mins or until browned. Transfer to plate. Heat remaining oil in same pan over mod heat. Add onion and cook til soft. Add curry paste. Cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas and ¾ cup water. Bring to a simmer. Add beans, lamb and cook and stir until beans are tender. Stir in coriander and serve with naan bread. Mmmm mmmm!! Love you loads sis… all the best for being Mrs Hawke xxx

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Bobotie Brydie Steele Rach - this is Steve's favourite recipe that I make as it is a real South African classic from Capetown. I usually serve it with rice and Salad. Every time I make it, it reminds me of being over there on holiday! Congratulations on your upcoming wedding, I wish you and Dre a wonderful future together xx Brydie Ingredients 2 slices white bread 2 onions chopped 25g butter 2 garlic cloves, crushed 1kg lean beef mince 2 Tbsp curry powder 1 tsp dried mixed herbs 3 cloves 5 allspice berries 2 Tbsp mango chutney 3 Tbsp sultanas 6 bay leaves For the topping: 300ml milk 2 large eggs

Directions 1. Heat oven to 180deg, pour cold water over the bread and set aside to soak 2. Fry onions in the butter stirring regularly for 10mins until they are soft and starting to colour. Add the garlic and beef and stir well. brown the mince, then stir in the curry powder, herbs, spices, chutney, sultanas, with 2 of the bay leaves and 1 tsp of salt and plenty of ground black pepper. 3. Cover and simmer for 10mins. Squeeze the water from the bread, then mix into the meat mixture until well blended (this is used for thickening so you could use cornflour or gluten free bread as alternative). Tip the mixture into an oven proof dish (approx 23 x 33 cm and about 5-6cm deep). Press the mixture down well and smooth the top. 4. For the topping: beat milk and eggs with salt and pepper. Pour over the meat, and top with the remaining bay leaves. Bake for 35-40mins until the topping is set and starting to turn golden.

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Chicken Marbella Sarah Oliver Marinade 4 Cloves Garlic Chopped 2TB Dried Oregano ¼ Cup Red Wine Vinegar ¼ Cup Olive Oil 1 Cup Pitted Prunes ½ Cup Green Olives ¼ Cup Capers 2 Bay Leaves Salt and Pepper Other Ingredients: 1/4 Cup Brown Sugar ½ Cup White Wine 2 TB Parsley Chopped Directions In a large dish combine chicken with all the marinade ingredients. Cover and let marinate overnight or for at least 6 hours. Preheat oven to 170C Fan Bake. Arrange marinated chicken in a single layer in an oven proof dish / roasting dish. Spoon marinade over chicken. Sprinkle with brown sugar and pour white wine around chicken. Bake for 40-50 minutes until chicken is cooked. Serve with juices and sprinkle with parsley.  

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Chicken with Caramelized onion and Cardamom rice Nic Sinclair Rachie: This is delicious AND gluten free AND easy to cook for guests - like me, I'm coming to visit you soon! xx Ingredients 25 grams of currants (soak in lemon juice) 4 tbsp olive oil 2 Medium onions, finely sliced 1kg chicken thighs (with bones and skin on) 10 cardamom pods 1/3 tsp cloves 2 cinnamon sticks, broken in 2 300gm basmati rice 550mL boiling water parsley and coriander, chopped S&P for seasoning 100 gm greek yoghurt, mixed with 2 Tbsp olive oil, S&P Directions Soak the currants in lemon juice.

Meanwhile, heat half of the olive oil in a large saute pan for which you have a lid (I use casserole dish). Add onion and cook over a medium heat for 10-15 min stirring occasionally, until the onion has turned deep golden brown. Transfer onion into a small bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1.5 tsp of salt and pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan and place chicken and spices inside. Sear for 5 mins on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if the stick to the chicken. Remove most of the remaining oil as well, leaving just a millimetre at the bottom. Add the rice, caramelized onion, salt and pepper and currants. Stir well, and return the seared chicken and push into the rice.

Pour the boiling water over the rice and chicken, cover the pan and cook on a v low heat for 30 mins. Take the pan off the heat, remove the lid and quickly place a clean tea towel over the pan and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to fluff the rice. Taste, and add more salt and pepper if required. Serve hot or warm with yoghurt if you like. Delicious! I sprinkle pomegranate on top to make it look pretty too.

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Terrific Teriyaki Chicken Charlotte Bowie This is an exceptional recipe, mainly because it's Japanese, and as we all know, the Japanese rule. You love them. I love them. You will love this. Teriyaki oh tabemasuka? HAI, tabemasu. Additional notes: I never have Sake. I never have Japanese wine. Works alright with white wine and flagging the sake. Ohaaiiyyeeooo. Ingredients 2 tablespoons sake (Japanese Rice Wine) - FLAG ¼ cup mirin (sweet Japanese rice wine) - FLAG ¼ cup soy sauce 2 tablespoons light brown sugar 2 teaspoons grated fresh gingerroot Splash sesame oil 1 ¾ pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 1 teaspoon peanut oil 1 ¾ to 2 ½ cups sushi rice, cook as per packet instructions Directions Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do). Add the prepared chicken pieces and leave for 15 minutes. Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside. Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup. Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

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Moroccan Chicken with Lemon and Olives Megan Wilton

Ingredients

2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon freshly ground pepper 2 Tbsp olive oil 1kg chicken pieces Salt to taste 3 cloves garlic, minced 1 onion, chopped 1 lemon thinly sliced 1 cup green olives, pitted 1/2 cup water 1/2 cup raisins 1/4 cup chopped fresh flat-leaf parsley Directions 1. Combine all the spices in a large bowl. Coat well with the spice mixture. Let the chicken stand for one hour in the spices. 2. Heat the oil in a skillet on medium high heat. Sprinkle the chicken pieces very lightly with salt and place skin side down for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. 3. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. 4. Mix in fresh parsley right before serving. Adjust seasonings to taste. Serve with couscous or rice. Serves 4-6.  

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Chickpea patties Tessa Morrison Rach and Dre, sitting in a tree K-I-S-S-I-N-G First comes love, then comes marriage THEN comes...??? You have always looked out for others and had an amazing way of supporting those around you. I will never forget your words of wisdom when I moved back to Wellington in 2006...I still have a little card in my wallet that has two kids hugging and the quote 'joy is not in things, it is in us'. Your caring nature makes me think of you being a Mum some day so I thought a child friendly recipe that Alex loves and hopefully Dre does too would be useful. Ingredients Drained can of chick peas 1 small onion 2 cloves of garlic 1/4 cup of greek unsweetened yoghurt 1 egg 1/4 cup of flour (any type; potato, corn, wholemeal, chick pea etc) tsp paprika tsp ground cumin tsp corriander (fresh or dried) Pepper Oil for cooking Directions Pulse chickpeas, onion and garlic in food processor until roughly chopped. Add yoghurt, egg, flour, paprika, cumin, coriander and pepper. Process until mixture is well combined, but still chunky. If the mixture is too wet just add a bit more flour. If possible refrigerate for at least 20 minutes as this helps them stick together (you either refrigerate balls of mixture or just the whole bowl. Heat a small amount of olive oil in a non-stick frying pan over medium heat. Make little balls and flatten into patties in the desired size. Cook for 3 to 4 minutes on each side. I usually do a couple of batches and sit them on a paper towel to soak up any excess oil. You can eat them on their own, with yoghurt or dip, in a wrap or in a burger:) They also freeze well!

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Chickpeas with Kumara and Tomato Carol Hawke Rachel, I’m pretty sure you’ll remember this recipe from Ormond, going back to the early days of your relationship with Andre, when he used to bring you ‘home’ for dinner, and we spent time getting to know each other. Normally I imagine, you’d have everything in the pantry for this one, so when Dre comes in tired, hungry and grumpy - woops, did I say that? - And you haven’t had a chance to even think of dinner – you’ll know what to do. And I know how much you two love to eat healthily! Enjoy together and think of us! Ingredients 1 Tbsp ghee 2 medium onions, chopped 2 cloves garlic, chopped 2 tsp ground cumin 2 tsp ground coriander ¼ tsp cardamom seeds 1 tsp chilli powder 1 large kumara, coarsely chopped 2 cups vege stock 1 Tbsp tomato paste 300g can of chickpeas, rinsed 4 medium tomatoes, peeled, seeded and chopped ½ C red lentils, rinsed 2 Tbsp finely chopped fresh coriander Directions Heat ghee, cook onions and garlic until soft. Add spices, stir. Add next 6 ingredients. Simmer covered about 20 minutes or until lentils are soft. Stir in coriander. Serve with low-fat yoghurt, extra coriander if desired, and rice or couscous.

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Istanbul Vegetables Anna Broadmore This recipe is based on one by Yotam Ottolenghi who has one of my favourite cafes in London. Would be delicious with lamb, or we often have it by itself for dinner, a bowl full of summer goodness. Ingredients 2 courgettes, chopped into 2cm chunks 1 large aubergine, chopped into 2cm chunks 3 large tomatoes or a handful of cherry toms 2 red peppers, chopped into 3cm pieces olive oil Yoghurt Drizzle: 150g Greek Yoghurt a crushed garlic clove 2 T fresh mint, shredded 1 1/2 tsp of dried mint 1 1/2 tsp of lemon juice Salt and Pepper Chilli and Herb Oil: a green chilli 20g parsley 5g Mint 1 tsp ground cumin 4 T Olive Oil Directions Heat oven to 150C. Place aubergine on an oven tray, drizzle with lashings of olive oil and salt and pepper and place in oven for 20 mins After 20 minutes, add remainder of vegetables which have also been drizzled with olive oil and salt and pepper and place in oven for 20 more minutes, or until cooked. To make the yoghurt drizzle, mix all ingredients together. To make the chilli and herb oil, put all ingredients in a food processor with a pinch of sale and process to a smooth thick sauce. To serve, place grilled vegetables on a platter, drizzle with the yoghurt and place spoonfuls of the Chilli and Herb Oil on Top. Mmmm, mmmm.  

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Yummy Haloumi and Beetroot Salad Jules Bullick  This is a salad mum made for me just after Cam was born. It’s Delicious!! All the best Rach! Lots of Love Jules xx Ingredients 1/2 can beetroot (or 2 baby beets cooked and sliced) 2 large oranges peeled & cut into segments 1/2 cup fresh hazelnuts roasted in oven/grill until golden 2 cups spinach/lettuce/watercress 12 thick sliced of haloumi cheese (cooked in olive oil in pan slowly until golden on the outside) 1/2 cup sliced mint leaves Dressing: 3 tbs sherry vinegar/red wine vinegar 6 tbs olive oil Directions Toss together in a bowl, drizzle over the dressing and eat!! * add chorizo to beef it up a bit if you like.

 

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Roasted Sweet Potatoes & Fresh Figs Hayley Landy Rachee since you are so cool I decided that you could have this amazing recipe. It is not actually mine to give, it belongs to the Ottolenghi guy, but now if you guys come around for dinner, I can not impress you with my awesomeness since you will already know how great and easy this recipe is! Have a wonderful hens day – wish I could come!  Ingredients  4 small sweet potatoes (1 kg in total) 5 tbsp olive oil scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade) 1 ½ tbsp superfine sugar 12 green onions, halved lengthwise and cut into 4cm segments 1 red chili, thinly sliced 6 ripe figs (240 g in total), quartered 150 g soft goat's milk cheese (optional) Maldon sea salt and freshly ground black pepper Directions Preheat the oven to 240°C. Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down. To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions, and chili over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

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Kale & Beans Extravaganza Yasmin Seymour  Rachy, this recipe is super healthy but more importantly, super yum! It takes beans into a dimension of deliciousness never thought possible. Plus, it is a good way to fool Dre into eating vegetarian food. Bon appetite! xxxx  Ingredients 1/2 bunch kale 2 tablespoons extra virgin olive oil 2 large handfuls of cooked white beans (cannellini are good) 1/4 teaspoon fine grain sea salt 1/3 cup walnuts, lightly toasted 1 clove garlic, minced 1/8 teaspoon freshly grated nutmeg 1 tablespoon fresh lemon juice zest of 1 lemon 1/3 cup parmesan cheese, freshly grated Directions Finely chop the kale, wash it, and shake off as much water as you can. Set aside. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with parmesan cheese.

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One for Rach! Broccoli salad with yoghurt wasabi dressing Rosalie Fergusson

Perfect for BBQ or picnic – simple and delish!

Ingredients 1 head of broccoli 1 cup low fat unsweetened plain yoghurt 1/4 tsp Wasabi paste 1/2 tsp brown sugar 1/2 tsp salt 2 tbsp fresh coriander - chopped Directions Slice broccoli into florets. Blanch in boiling salted water and refresh under cold running water. Stalks should be just tender and broccoli head green. Mix yoghurt, wasabi paste, sugar and salt together. Toss through broccoli and add coriander.

One for Dre – The best salad ever

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Xiao Long Bao (小笼包) “Dumplings Maketh the Man” Adelle Broadmore Makes 75 servings This is not my favourite food- nor is it yours, Rach. But we both know it is the ideal way to make our boys very happy and content. A tradition begun in Melbourne, and continued in Auckland, we love our Dumpling House double dates!

Ingredients

Soup 10 cups of water 175 grams of chicken necks 175 grams of chicken wings 175 grams of chicken backs 2 1/2 ounces cured smoked ham 3/4 cup green onions (white parts only) 4 grams (2 slices) of ginger 72 grams of (4) shitake mushrooms 1 garlic clove, flattened 1 tablespoon soy sauce 2 teaspoons rice wine 1 envelope of unflavored gelatins Sauce 1 cup vinegar 6 tablespoons soy sauce 2 tablespoons fresh ginger Filling 1 pound ground pork 1/4 pound shrimp, finely chopped 1/3 cup finely chopped green onions (white parts only) 3 tablespoons sugar 2 tablespoons soy sauce 1 garlic clove, minced 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon fresh ginger 1/2 teaspoon rice wine 1/4 teaspoon sesame oil 450 grams dumpling wraps 6 cups of cabbage

Directions

1. Make the soup - Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.

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2. Strain and chill - Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate overnight.

3. Make the sauce - Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

4. Make the filling - Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add soup/gelatine mixture to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

5. Assemble the dumplings - Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.

6. Pleat the wrapper - Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.

7. Twist the top - Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.

8. Prepare the steamer - Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.

9. Steam the dumplings - Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

10. Alternatively, do a quick run to the local Dumpling shop and spend $10 on a pack of Xiao Long Bao. Serve with homemade chilli vinegar dipping sauce and optional: serve on large bowl of spinach if you are Rach- and with homemade cider if you dare!

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Smoked Trout Pate Juliet McKee With love to my very special God-daughter, Rachel and to Andre the fisherman. Ingredients 1 smoked trout (preferably freshly smoked out of Lake Taupo) Juice of 2 lemons 1 x 250gm carton cream cheese (softened in microwave) 1 tbsp tomato paste 2 tbsp sweet chilly sauce Finely chopped chives or spring onions 1 tbsp capers Chopped parley or coriander A couple of shakes of garlic salt and pepper Squeeze the lemon juice over the flaked trout, tomato paste, sweet chilly sauce, chopped chives, capers and parsley – Chill to set. Can be frozen. Enjoy !  

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Mexi Party Dips and Dishes Julia Forbes Mexican party dips and dishes for a Mexi fun party time... dedicated to every single meal I have made Rach and Dre... Mexi Flavoured. Julia xxx

Guacamole 1 large ripe tomato 3 avocados, very ripe but not bruised juice 1 large lime handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve 1 small red onion, finely chopped 1 chilli, red or green, deseeded and finely chopped tortilla chips, to serve

Mexi Rice Ingredients 3 Tbsp. vegetable oil 1 cup long grain rice, uncooked 1 tsp. fresh minced garlic 1/2 tsp. kosher salt 1/2 tsp. cumin 1/2 c. tomato sauce 1 (14 oz) can chicken broth 3 Tbsp. finely chopped fresh coriander

Directions

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden. Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.

Mexi Salsa ½-1 fresh red chilli, to your taste 15 ripe cherry tomatoes 1 small bunch fresh coriander sea salt freshly ground black pepper 1 lime extra virgin olive oil

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Busy People's Bread, (Annabel Langbein) Emily Broadmore This bread will make you feel like a domestic goddess. Will and I haven't bought a single loaf of Vogels since I found this recipe! It is brilliant. No kneading, no rising....it takes no time to throw together. And in Tupperware it lasts the whole work week. I substitute ingredients a bit, mix of different seeds (linseed, sesame etc as well as the sunflower seeds). Ingredients Makes 2 loaves 2 cups boiling water 4 tsp honey 2 cups cold water 7 tsp dry yeast granules 2 3/4 cups high grade white flour 2 3/4 cups wholemeal flour 3 tsp salt 2 cups sunflower seeds 4 tbsp pumpkins seeds Directions Preheat oven to 80C and grease and line 2 25 x 10 cm loaf tins with baking paper. In a large bowl, mix the boiling water with the honey to dissolve. Add the cold water and yeast and put to one side for 10 minutes. Whisk the yeast mixture and then add the white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined, it will be a loose, wet batter. Divide the mixture between prepared loaf tins, spread evenly and flatten the top. Sprinkle 2 tablespoons of pumpkin seeds over the top of each loaf and run a sharp knife through the top of each loaf in at least 3 or 4 places so that it rises evenly without splitting. Bake for 20 minutes at 80C and then turn the oven up to 210C and bake for a further 30-40. minutes. When cooked the loaves will sound hollow when tapped. Turn out of the tins while still hot and leave to cool.

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Carol’s Ciabatta Carol Bowden Dear Rachel I’ve chosen a bread recipe because you and Dre are entering a lifetime commitment to be loving companions - and the derivation of companion is ‘one who shares bread with another’. You have such a wonderful gift of friendship and love that you’ll always have people arriving in your lives….so you’d better not go to too much fuss feeding them all. My bread never turns out the same and doesn’t always look good – but it usually tastes good which is all that matters in the end. When I first got the recipe it was called Domaine de l’Arlot Bread – but I’ve messed with it a bit. Ingredients 1 kg high grade flour 1 Tbspn salt 1 Tbspn granulated yeast [I use the red topped jar] Approx 750 mls quite warm water Directions Mix all ingredients gently until they form a sticky mess. Cover with glad wrap and leave at least 4 hrs. I usually leave it overnight in the fridge. Oil and flour a baking tray and form 2 long shapes with plenty of flour. Place in a cold oven and set it at c200 - 210C on Fanbake for about 40 minutes. This recipe makes two loaves…. I halve the recipe and make one loaf at a time.

You can make the mix in 5 mins at night and there’s nothing to do in the morning except put it in the oven and wait. Bob Apetit and Love Carol

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Perogies... (also known as pierogi, perogi, pierogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy) are potato dumplins! Sheena Campbell These are a staple at any meal with the family back home in Canada and by far one of my most favorite foods growing up. And since they're technically considered dumplings this seemed like a good recipe to share with Rach and Dre! Preparation time: 2 hours Makes: 3-4 dozen perogies For the dough 1 egg 1 cup warm water 3 tablespoons oil 3 cups flour 1 teaspoon salt Directions Mix egg, warm water and oil. Beat with a whisk. Add to flour and salt. Mix with a spoon to make a medium-soft dough. Knead on a lightly floured surface until dough is smooth. Caution: too much kneading will toughen the dough. Divide dough into two parts. Cover and let sit for 1- 1/2 hours. Prepare filling. Potato Filling: My favorite filling is potato and cheese.... 2 cups mashed potatoes 1/4 cup finely chopped onions 2 tablespoons margarine 1/2 cup Cheez Whiz (is there Cheez Whiz in NZ!?) or finely shredded cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper Directions Boil potatoes and mash well. Sauté onions in margarine. Add onions and cheese to potatoes, mash. Potatoes should have a yellow appearance. Cool potatoes before making perogies. Potatoes should be smooth and not lumpy. For assembly: Use a small round dish or large-mouthed glass as a guide and cut circles of dough. Plop about a tablespoon of filling into

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the centre of the a circle as it rests in the palm of my hand. Then fold it over and pinch the sides together to form a small half-moon-shaped dumpling. To cook: Fill a large pot with water and bring to a rolling boil. Add 6 to 10 perogies and cook for 8 or 9 minutes, stirring occasionally to keep from sticking. Usually you can tell they're ready when they float to the top. Remove with a slotted spoon. Don't overcook or they get mushy! Serve on their own or topped with onions fried in butter, sour cream and bacon bits. Enjoy!  

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Brinjal Kasundi Sophie Jackson I’m going to be honest here. I have never made this. Not even once. But I have spent plenty of time gorging on this chutney-esque-gift-from-the-gods with an Indian spin, mostly care of my sisters’ culinary efforts. This is something you spend a Sunday afternoon brewing up and stash plenty of jars in the cupboard. It will take anything you have to the next level – cheese n crackers, wraps, meat, ice-cream (maybe not ice-cream). Seriously though – you need to get involved. Thank me later. Much love, Soph. Ingredients 1 ½ cups canola oil 1 ½ cups finely diced onion ½ cup finely chopped fresh ginger ¼ cup chopped fresh garlic 3 tbsp cumin seeds 2 tsp fenugreek seeds 2 tbsp mustard seeds ½ cup roughly chopped fresh ginger

½ cup roughly chopped fresh garlic 2 tbsp turmeric 3 tbsp cumin seeds 250 ml malt vinegar 1 ¾ cups sugar 2 tbsp salt 1 kg eggplant, cut into 1cm dice 85 gram fresh chillies roughly chopped

Directions Place a medium-large saucepan on moderate-low heat. Add a third of a cup of the oil and the onions. Fry for 10-15 minutes until soft then add the first lot of finely chopped ginger and garlic. Fry with the onions, stirring occasionally until golden. In a dry sauté pan, toast the cumin, fenugreek and mustard seeds. Grind and set aside. Place the roughly chopped ginger and garlic, the turmeric and whole cumin seeds and a splash or two of the malt vinegar into a food processor and whiz to a paste. Reserve. Once the onion mixture is golden, add the toasted and ground spices along with the wet spice paste. Fry for 5 minutes, stirring to prevent sticking. Add the remaining vinegar, sugar and salt, mix through to combine, then add the eggplant and chillies. Stir occasionally and simmer to reduce, adding some of the remaining cup of canola oil as needed. You may not need it all. The Kasundi is ready when it has a soft, jam-like consistency (about 40 minutes). Remove and cool before refrigerating until required, or preserve in hot sterilised jars.  

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Jamie Oliver's Fish Pie Sue Sommerville

Ingredients

Sea salt Freshly ground black pepper 1kg potatoes 1 carrot 150g cheese 1 lemon 1/2 fresh red chilli 4 sprigs fresh flat-leaf parsley

300g salmon fillets (skin off & bones removed) 300g undyed smoked haddock fillets (skin off & bones removed) 125g raw peeled king prawns Olive oil 3T creme fraiche

Directions

Preheat the oven to 200°C and bring a large pot of salted water to the boil. Peel the potatoes and cut into 2cm chunks. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft. Meanwhile, stand a box grater in a deep baking tray/dish. Peel the carrot. Grate the carrot and cheese into the dish. Grate the zest from the lemon using the fine side of the grater into the dish. Finely grate or chop the chilli into the dish. Finely chop the parsley leaves and add. Cut the salmon and haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon, drizzle with olive oil, stir in the creme fraiche, add salt and pepper. Mix everything together really well. By now your potatoes should be cooked, so drain them and return them to the pan. Drizzle with olive oil and add salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated vegetables. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve hot with a green salad.

Rach, this recipe is my easy 'never-fail' recipe at the moment. I've made it for people who have afterwards told me that they've never liked fish pie before but loved this dish! It's so easy because you just put everything in the one dish, stir it up and put it in the oven! You can't go wrong no matter how tired or distracted you are. All the very best for your hens celebrations and wedding, it pains me to miss out on sharing these special occasions with you, but I know you'll have a fabulous time. Lots of love and I look forward to seeing photos and catching up soon. Sue xx

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Smoked Chicken Pie Marie Hendriks

Rach/Andre Delicious and quick. You can scrunch the filo on the top of the pie and it looks great Love Auntie Marie, Jono & Luke xxx Ingredients 4/5 spring onions 1-2 tbsp oil 250g sliced mushrooms 2 tpsp Oregano 2 tbsp sliced sundried tomatoes 1 Smoked chicken breast (or more) 250g tub creme Fraiche salt & pepper 12 sheets filo pastry (approx.) 100g melted butter Directions Cook onions in oil, add mushrooms and cook, add oregano and sundried tomatoes. Tear smoked chicken into bite-sized pieces, toss into the mushroom mixture with cream fraiche and season. Brush sheet filo pastry with butter and place into 24-inch flan dish. Fill with chicken and mushroom mixture and flip overhanging filo edges into centre. Brush top of filo pastry with butter and bake until golden brown.

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Homemade Chicken and Mushroom Pie Rowan Henderson   Hope you and Dre enjoy this wintry treat as much as we do - its been a favourite of ours over the years, I think we both make it slightly differently but it always results in a tasty dinner! PS works well with left over roast chicken :)  Ingredients 4 x chicken breast (approx. 720g) 1x knob of butter 1x bunch of spring onions 150g button mushrooms 1x heaped tablespoon of flour 300ml of chicken stock 2x tablespoons of mustard 1x tablespoon of sour cream a few sprigs of fresh thyme 1/2 tsp of ground nutmeg 1x sheet of puff pastry Milk Directions Chop chicken breasts into 1cm strips. Put a glug of olive oil and a knob of butter into a hot pan, add the chicken and cook for 3mins or so. Meanwhile, trim the spring onions, wash mushrooms and slice then add to the pan with 1 heaped tablespoon of flour and stir. Add mustard, sour cream and chicken stock and stir well. Pick the thyme leaves and stir into the pan with the nutmeg and a good pinch of salt and pepper. Leave to simmer. Lightly dust a board with flour and unroll the puff pastry. Take the pan off the heat and pour the filling into a baking dish. Cover the filling with the pastry sheet tucking it in at the edges and I like to cross the top with a small knife or if you're more adventurous decorate with rosettes. Brush milk over the pastry and put into the oven to cook for approx.15min or until golden. Tuck In!

 

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For Rachel et Andre, a couple of suggestions for many years of happy baking together. Maryvonne Goldberg  Here are two of the very favourite pies, made with love, at the Goldbergs. They lend themselves to many variations to suit taste buds and imagination. One is savoury, the other sweet. The recipes come from “The Cooking of Provincial France”. TimeLife series 1968, adapted over the years. We use the same basic Pâte Brisée dough for both pies. (the recipes have stood the test of time and family life, but pages are so worn and stained, they can’t be photocopied). Although I can’t bake, I like making pies and I find handling pastry pretty therapeutic. It really is a ‘jeu d’enfant’ (child play/easy-peasy) and fun to make with children. However, if you want to save yourself the hassle, just buy frozen pastry. It won’t taste as délicieux mind you!

SAVOURY Piscaladière (anchovy tart) Piscaladière is Eddy’s favourite, great to accompany pre-dinner drinks (apéritif) or a Sunday lunch. It is a dish from the Provence. Over there, they make it with bread dough. You can also use shortcrust pastry. Pâte brisée (flan pastry) ingredients You’ll need to make the dough ahead of time and chill it for about one hour before baking. To make one 30cm (9 inch) square or round tart 150gr chilled salted butter cut into small dice or grated 200gr (2 cups) plain flour 1 egg About 2 or 3 tsps iced water Directions Mix the butter and flour in a large chilled bowl. Working quickly, use your finger-tips to rub the flour and butter together until they blend and look like fine breadcrumbs. Break in the egg and mix dough with a fork. With your hands, gather the dough into a ball. If it seems crumbly, add up to 2 or 3 teaspoons iced water. Dust the pastry with a little flour and wrap in greaseproof paper or a plastic bag. Refrigerate until it is firm. Remove the pastry from fridge 5 minutes before rolling (if very firm). Place the ball on a floured board or on bench and press it with your hands into a flat circle. Roll out from the centre to within 2 cm from the edge. Keep dusting with a little flour over and under it as you keep lifting, turning and rolling the pastry with a rolling pin until it forms a

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30/35 cm circle in diameter, about 5mm thick. Roll or drape the pastry over the pin and unroll it over a greased pie tin or place it on large sheet of baking paper. Gently press the pastry over the bottom and sides of tin. or form desired shape and edging on baking paper sheet, taking care not to stretch it. Prick the bottom of the pastry all over with a fork, trying not to pierce all the way through. Chill for 10 minutes or more while working on other prep. Piscaladière garnish 5 or 6 medium size or about 400gr sliced onions 3 or 4 tbsps of olive oil 12 black olives 10 small filets of anchovies (or according to taste) preserved in oil, in tin or jar 2 small tomatoes (optional) Directions In a frying pan, cook the onions in 3 tablespoons of olive oil until they are golden (we prefer them when they start to caramelise). Spread the onions over the dough. Arrange the anchovies over the onions on a lattice pattern (or whichever way you like) and place a halved olive in the centre of each square formed by the anchovies (or follow your fancy). Small slices of tomato can be added if you like. Bake the tart in a preheated 190/200°C oven for about 30/35 minutes. Remove it from the oven when the pastry is golden. It is best served cold or at room temperature. VARIATION filling: Caramelised onion and feta Inspired by Annabel Langbein “The Free Range Cook" (p36) I love Annabel’s down-to-earth approach to cooking, close to my French Provincial roots. Ingredients 3 cups of caramelised onions* 150g sheep feta or other feta, grated or crumbled 2tsp fresh thyme leaves or 1tsp dried thyme Directions Spread the caramelised onions over the top of the pastry, crumble the feta over the top and sprinkle with thyme. Bake in preheated oven 200°C for 15 minutes then reduce heat to 180°C for a further 35-40 minutes until golden and crisp. Serve hot accompanied by a green salad.

*Annabel’s recipe for caramelised onions. I find it a good alternative to the fried onion 6 red onions; 1.5 cups water; 1/3 cup brown sugar; 1/3 cup balsamic vinegar; 2 tbsp oil; salt; pepper. Peel onions and cut into thin wedges. Place all the ingredients into a large pot and bring to the boil. Reduce heat and simmer gently stirring now and then, for about 40-45 minutes until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions don’t catch and burn. Give them a stir now and then. Remove from the heat and cool.

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SWEETIE-PIE: Strawberry or Raspberry pie or tartelettes: Maryvonne Goldberg Directions Prepare the pastry as described in the recipe for pâte brisée and chill for 15 minutes (at least). Preheat oven to 190/200°C. To keep the bottom of the pastry from puffing, spread a sheet of buttered aluminium foil across the pastry and press it gently into the edges to support the sides of the pastry as it bakes. Bake in the centre of the oven for 10 minutes. Remove the foil and prick the pastry lightly again, then return it to the oven for an other 7 to 10 minutes to brown the shell lightly and cook it fully. Turn out the case (or tartelettes cases) and slip on to a wire cake rack to cool. When cool, cover base with a thin layer of crème patissière or custard. Arrange berries stalk side down in concentric circles. Maryvonne’s very favourite is the traditional “tarte aux framboises” (raspberry pie). We find the tartness of particular berries against the sweetness of the custard and glaze very yummy. An arrangement of strawberries with any other berries (and kiwifruit) can look spectacular. Finishing touch: in a saucepan, warm 1/3 cup of red currant jelly with a dash of water until it begins to froth and thicken. Remove pan from heat and stir in a couple of teaspoons of kirsch or brandy. Let the glaze cool a bit and brush gently over the berries. Bon appétit!  

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Pineapple Pie (Auntie Lottie’s Recipe) Sarah Cowley Darling Rach, Wishing you a gloriously happy life as a wife! This is a secret family recipe passed on to me by my Aunty Lil. No one has this in my family except me(haha) so I’d thought you’d enjoy it – your husband to be certainly will! It’s a Samoan favourite and with it comes a lot of love Privileged to be your friend and love you lots Sez Ingredients 250grms butter 1 cup sugar 3 eggs 3 cups of self-raising flour 1 liter of milk Custard powder sugar around one cup or more up to you how sweet you want it (to sweeten the custard) 400-450 gm of pineapple pieces. Directions 1. Turn oven onto bake at 180C with the rake in the middle. 2. Mix the butter and sugar together until a nice cream colour then add the egg yolks mix together. 3. Put the eggs whites in a separate bowl to make the meringue. 4. Then add the flour to the mixture, mix together then put in a deep dish (roasting pan is a good option) pat it together and down on the bottom of the dish then put it in the oven cook for 20mins or till its brown on the top. 5. While that is cooking make the custard then add the pineapple without the juice. 6. Then make the meringue by beating the egg whites and around a quarter of a cup of sugar (I usually add a couple of egg whites to have enough meringue to cover the pie) until the meringue forms peaks (at least mix for 10minutes. 7. When the base for the pie is cooked add the custard mixture then put the meringue on top then put the pie back in the oven with the oven on grill 200C and lightly brown the meringue. 8. The milk sugar and custard powder is for the custard. 9. Heat the milk with the sugar stirring all the time so the milk does not burn then bring to almost boiling take off the heat then add the custard powder (3/4 cup mixed with some of the milk to make a liquid) to thicken and make the custard stirring quickly so it doesn't go lumpy.  

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Esther’s gingerbread – ex Ruth Pretty Rosalba Finnerty This is a truly tested recipe. It turns up at all Finnerty Functions with amazing regularity and is always popular. This recipe will fill a 30cm x 10 cm loaf tin, but can also be made in a two smaller loaf tins (freeze one for a rainy day); or even smaller ones which make great gifts. Should be served with creamy blue cheese (Kahurangi is best) and some sort of dried fruit – apricots, dates etc….

Ingredients 280gm (2 cups) flour 200gm (1 Cup) brown sugar 1tsp baking soda 1 tsp baking powder 2 dsp powdered ground ginger ½ tsp mixed spice ½ tsp ground nutmeg 1 tsp cinnamon 360gm (1 cup + 1/3 cup) golden syrup 225 gm butter 2 eggs (lightly beaten) 250 mil (1 cup) milk Directions Preheat oven to 150ºC and line tin/s with baking paper (make sure it goes up the sides). Put dry ingredients in large bowl Melt golden syrup and butter. Add to the dry mixture, followed by milk and eggs (I cheat here and mix all the wet ingredients together and then add them. This becomes a very wet mix. Pour into tin Cook for 1 hour 10 mins (or 45 mins for the square tin) or until a skewer comes out clean. Good tip is that it starts pulling away from the sides of the tin. When cooked, leave in tin for 30 mins before turning out. Now I know some people find it goes down in the middle when it comes out of the oven (undercooked) – if this happens, turn it into dessert and serve with lashings of cream (or a mixture of yogurt and mascarpone). Bon appetite!

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Brigitte’s Ginger Bread Cake/Slice/Dessert Brigitte Heuser This is awesome as a slice cold. Or straight out of the oven with Ice cream or cream as a dessert. Cake Ingredients 200g/7oz self-raising flour 200g/7oz sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 55g/2oz margarine, plus extra for greasing 1 free-range egg, beaten 2 tbsp golden syrup 240ml/9fl oz hot water Directions Preheat the oven to 180C/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. OR Eat It hot with Ice-cream. YES! Ice it first..... see right for instructions for that.

Dear Rachel, wishing you all the best for your wedding day and Marriage to Dre. He is a top bloke and you are a totally fabulous lady. You make a super cute and fun couple. I’m sure your wedding day will be a total blast and Luke and I are gutted to miss out. Here is a photo of some guests at our London flat enjoying the ginger cake for dessert. Classy.

Icing 4 Tablespoons Butter 4 Teaspoons golden syrup 1 cup icing sugar 2 Teaspoons ground ginger Crystallised stem ginger cut into small pieces In a saucepan melt Butter, Golden syrup and Ginger. Take off heat and add Icing sugar.. you often need more icing sugar to get the right thickness. Pour over cake and sprinkle stem ginger as you feel fit.

Dear Rachel, Wishing you all the best for your wedding day and Marriage to Dre. He is a top bloke and you are a totally fabulous lady. You make a super cute and fun couple. I’m sure your wedding day will be a total blast and Luke and I are gutted to miss out. Here is a photo of some guests at our London flat enjoying the ginger cake for dessert. Classy.

Dear Rachel, Wishing you all the best for your wedding day and Marriage to Dre. He is a top bloke and you are a totally fabulous lady. You make a super cute and fun couple. I’m sure your wedding day will be a total blast and Luke and I are gutted to miss out. Here is a photo of some guests at our London flat enjoying the ginger cake for dessert. Classy.

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Cinnamon Sugar Pull-Apart Bread Makes: one 9x5x3-inch loaf Lucinda Busby For the Dough:

3 cups all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned Directions In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.   Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

For the Dough:3 cups all-purpose flour1/4 cup granulated sugar2 1/4 teaspoons (1 envelope) active dry yeast1/2 teaspoon salt2 ounces unsalted butter1/3 cup whole milk1/4 cup water2 large eggs, at room temperature1 teaspoon pure vanilla extract

For the Filling:1 cup granulated sugar2 teaspoons ground cinnamon1/2 teaspoon fresh ground nutmeg2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

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If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long... that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea. I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

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Apricot, White Chocolate and Ginger Slice Nats Bryant The best thing about making slices is that you can taste it before you take it anywhere, not like a cake where it's a big suprise until you cut it open! These would be my 2 favourite slice recipes (and I've got quite a few). The apricot one is Eddie's favourite too. They are both very quick and easy and taste great. You can mix both of them up by using different types of crushed biscuits, different nuts, or other dried fruit instead of apricots. I'm sure Dre and any mini Drach's that come along will love these. Lots of love, Nats xox Ingredients 200g butter 1 tin condensed milk 1 Tblspn brown sugar 1 packet superwine biscuits 1 packet ginger nuts 1/2 - 3/4 cup dried apricots White chocolate Directions Crush biscuits and add chopped apricots Melt butter in a pot, add condensed milk then sugar - heat until nearly boiling Combine the above Put in a large dish and into fridge Melt white chocolate and drizzle over the top Make sure you cut it before it fully sets, tastes best once made for a day or 2 Lots a Nuts Slice Ingredients: 90g melted butter 100g crushed biscuits 1 cup shredded coconut 1.5 cups mixed nuts 1 cup chocolate chips 1 tin condensed milk

Directions

Heat oven to 180°c Line tin with baking paper Pour in butter then crushed biscuits and squash together Sprinkle on coconut, nuts and choc chips Pour condensed milk over the top Bake for 30min  

 48  

Leeeez & Dale’s Lemon Slice Alice and Claire  Gorgeous Rach, it's the famous lemon slice! For some reason this reminds me of our waterpolo tournament days. Play some polo, eat some slice, put our hair up using water bomb rings to resemble aliens. SWEEEEEEET. The versatility of this slice, knows no ends. But might be BEST shared with shared with someone like Dre (or indeed, the man himself). Love you, Rach and I cannot wait to celebrate with you in December xxx. Alice

 Rachie and Dre, Congratulations for being so awesome! I know you are going to have an amazing day and an incredible future together. I wish I could be there to join the celebrations but I will be thinking of you both on what will be a very special day. Party hard beautiful people. Love always Claire

 This recipe is easily doubled and is delicious. Ingredients 1/2 cup sweetened condensed milk 125g butter 250g plain sweet biscuits (wine biscuits in N.Z) 1 teaspoon grated lemon 1 cup coconut Lemon Icing 1 3/4 cups icing sugar 3 tablespoons lemon juice (may need some more) 15g butter 2 tablespoons coconut Place condensed milk and butter in saucepan, stir over gentle heat until butter has melted and mixture is combined. Crush biscuits very finely (food processor is great) add lemon rind and coconut - mix well. Add milk and butter mix to biscuit crumbs and mix together. Press into greased 28cm x 18cm lamington tin - refrigerate until cool. Ice with lemon icing and sprinkle with coconut - cut into squares when icing has set Icing - Combine icing sugar, lemon juice and melted butter in bowl - mix well to make a smooth icing

 49  

Hazelnut Slice Susie Mackie

I have borrowed this recipe from the Marsden cookbook - I made it for a morning tea shout last year and all the ladies at work went crazy over it. I ended up having to bring the book in so they could all photocopy this recipe. It is really easy to whip up when you need to 'bring a plate' - and no baking required!

Ingredients Base: 2 packets of Superwine biscuits, crushed 200g butter 1 tin sweetened condensed milk 4 tablespoons golden syrup Topping: 500g Whittakers Hazlenut Chocolate (2 blocks) 50g butter Grease and line a sponge roll tin (approx 20cm x 28cm). Place butter, condensed milk and golden syrup in a saucepan and bring to the boil, stirring all the time. Remove from heat and stir in crushed biscuits. Press this mixture into the tin. Break up the chocolate and melt with butter on medium heat in the microwave, checking and stirring every minute. Pour the chocolate topping onto the base and refrigerate until set. Slice into small squares and store in the fridge.  

 50  

Dad’s Apple Pancakes Roz

Dear Rach, As you well remember this was our Sunday night special and practically the only thing your Dad cooked! Moral of the story… if you don’t want Dre to be the famous cook in the family have him make a variety of things! Ingredients 1 cup of cottage or ricotta cheese I heaped packed cup of grated apple ¾ cup of flour 1 tbs. honey 1 tsp. lemon juice 1 Tbs sunflower seeds or chopped almonds ½ tsp cinnamon dash nutmeg or allspice 4 eggs separated ½ tsp salt Directions Mix everything together except egg whites. Beat these until stiff and fold into batter. Fry pancakes in butter on both sides till brown. Serve with yoghurt for breakfast, lunch or Sunday supper.

 51  

Rhubarb Cake Hannah Leersnyder This cake is a beautiful moist cake perfect for any, I mean any occasion! Rhubarb is only available during winter so it's a great cake for the winter months with a cup of tea in hand. Ingredients 125g Butter 1 1/2 cups brown sugar 1Egg 2cups standard flour 1tsp baking soda 1Cup Sour Cream 1 1/2 Cups Rhubarb chopped to approx 2cm pieces Topping: 1/2 Cup Sugar 1 Tbsp melted butter 1/2 chopped nuts 1 tsp ground cinnamon Directions Preheat oven to 180deg. Line and grease the base of a 24cm round spring form cake tin. Beat the butter and sugar until pale and creamy. Add the egg and beat until smooth. Sift flour and baking soda alternately into the butter mixture with the sour cream. Stir in Rhubarb chunks, spread evenly into prepared tin. Mix topping ingredients together until crumbly. Sprinkle the topping over the cake mixture and bake for 45-50 minutes or until cooked and a skewer inserted into the centre comes out clean. Serve warm or cool.

 52  

Raw Carrot Cake Clare Mitchell Rach you birdseed eating, health nut, raw food Queen - soon-to-be MRS. Here is a raw sweet delight tried and tested by myself for when you and your hubby need a sweet healthy treat. Healthy, delicious and super easy for you. Happy-becoming-Mrs-Hawke xox Ingredients Cake: 3 cups grated carrot 1 cup almonds (activated if possible) ½ cup pecans (activated if possible) 1 cup medjool dates (approx. 10 large) ½ cup dessicated coconut ½ cup oats 2 tsp cinnamon ½ tsp nutmeg ½ tsp cardamom ¼ cup water Cashew icing: 1 ½ cup cashews (activated if possible) 2 tbsp water 2 tsp vanilla extract 2 tbsp honey Directions Combine the almonds, pecans and oats in a food processor. Blend until roughly ground. Add the medjool dates, coconut and spices and blend again, adding the water gradually. It should be a cake batter consistency. Add the grated carrot, and blend for around 30 seconds to incorporate the carrot into the batter. You may need to scrape down the sides. Press the batter into a lined cake or loaf tin. Smooth the top. Put into the freezer for about 1-2 hours or until firm before icing. To make the cashew icing, place all ingredients into the food processor and blend until smooth. Spread evenly over the set carrot cake and return to freezer for another 1-2 hours before portioning.

 53  

Chocolate Zucchini Cake Juliet Broadmore

I was given this recipe about 1987, and have made this cake for almost every family “event” for the last 25 years: birthdays, congratulations, commiserations, homecomings, and even for William and Emily’s wedding. It is easy to make, reliable (except when I have used a tin that is too small), freezes really well, needs no icing, and looks gorgeous served with berries and yoghurt.

Ingredients ½ cup soft margarine ½ cup vegetable oil – (bland flavour is best so not olive oil) 1 ½ cup sugar 2 fresh eggs ½ cup sour milk (milk with some lemon juice stirred through) 1 teaspoon vanilla 2 ½ cup unsifted standard flour 4 Tablespoons cocoa – best results with Ecuagold Premium Dutch Cocoa ½ teaspoon baking powder 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground cloves 2 cups grated zucchini ¼ cup (or more) chocolate chips, or grated best dark chocolate Directions Set the oven to 165C and grease and flour a 26cm round cake tin (and I also line the bottom of the tin with baking paper). (I have sometimes made the cake in a 23cm cake tin, but it has to cook a long slow time, and is prone to sinking in the middle). Grate the zucchini and measure all dry ingredients into a bowl. Prepare sour milk – and warm to room temperature. In mixer bowl ream margarine, oil and sugar.

Add eggs, sour milk, and vanilla and beat with mixer. Stir in dry ingredients and grated zucchini – don't over-stir. Spoon batter into prepared tin and sprinkle with chocolate chips. Bake 40 to 50 mins (or sometimes a bit longer), until it passes the “clean probe” test. Cool on cake cooling rack. Enjoy J

 54  

Apple Cake Katie Baker Dear Rachie, here is my mum’s recipe for Apple Cake. It is super easy and so quick to whip up when you have people coming - especially if you have your hands full with a baby or a puppy or both. It's always very popular. Hopefully this becomes a useful recipe for you. So looking forward to your wedding and to catching up with you guys again. You and Dre are the best couple and will have many many happy years together. Looking forward to lots of catch-ups in Auckland and Tauranga as we aren't that far away now. Lots of love Katie, Nick and Ollie xxx

Ingredients

2-3 large apples - peeled and sliced roughly 1 cup sugar 1 1/2 cups self raising flour 1 tsp cinnamon 1/2 tsp nutmeg 125g melted butter 1 egg lightly beaten 1/2-1 cup raisins, currants or pecans (or a mix of all)

Directions Add apples and sugar to a bowl and stir. Sift in dry ingredients to apple and sugar mix. Add melted butter and stir. Add egg and stir. Spoon into well greased flan tin (mix should be quite stiff) Bake at 180 degrees for 30-40 mins. Sprinkle with icing sugar and serve.

 55  

Lemon Honey (adapted by Fran) Fran Parkin

Hi Rach, In many parts of New Zealand, people pay huge amounts for a lemon- a special ingredient for salads, sauces, stir fries, drinks. Not to mention to go with fish. And very good for you, of course! In Auckland (if you are lucky) people mostly have a lemon tree or have access to one.

So..... here’s a recipe that uses some of those lovely lemons and can be used as a spread, with pancakes, with yoghurt, or (my special recipe) put in little pastry shells (bought!) and served as mini tarts de citrons. Ingredients 50g butter 3/4 cup sugar 1 cup lemon juice 2 eggs beaten tspn finely grated lemon rind Directions Melt butter in bowl/jug in microwave. Stir in sugar and lemon juice until sugar is dissolved. Add eggs and lemon rind. Microwave on medium , stopping every minute or so to give it a stir and stop it going lumpy. When the mixture thickens, pour into sterilised jars. Makes 2x 250 ml jars. With love , Fran

 56  

Wicked Witch Waffles Amélie Goldberg This is a recipe from our favourite Oz cookbook when we were kids! ALL OF THE MUNCHKINS: The house began to pitch. The kitchen took a slitch. It landed on the Wicked Witch in the middle of a ditch Which Was not a healthy sitch- uation for the Wicked Witch Ingredients 2 cups (280g) all-purpose flour ½ teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 4 large eggs ½ cup (150g) honey ½ cup (140g) plain yogurt 1 ⅓ cups (320 ml) milk 2 teaspoons vanilla extract ½ cup (114g) unsalted butter, melted ½ gallon (1.8 kg) vanilla frozen yogurt 2 pints (454 g) fresh strawberries, hulled, sliced, and tossed with 1 tablespoon sugar Directions In a medium bowl, mix flour, salt, baking soda, and baking powder. Set aside. In a separate bowl, whisk together eggs, honey and yogurt. Whisk milk slowly into egg mixture, and then add vanilla extract. Make a well in center of dry ingredients. Pour milk mixture slowly into center while whisking continuously. Beat until smooth. Whisk in butter. Cook waffles in waffle iron according to manufacturers’ instructions. Serve waffles warm with a scoop of yogurt and a spoonful of sliced strawberries. MAKES ABOUT 15 WAFFLES

 57  

Pumpkin Breakfast Cookies Sarah Oliver Our hipster Canadian friend made these for us on a group trip away. They were a hit and healthier than any cookies the Oliver family would make…Enjoy J Ingredients Makes 10-12 large cookies 1/4cup canned pumpkin (not the pumpkin pie mix in a can) 1/2cup almond butter (or any nut butter you prefer) 1/2 cup honey 1tsp vanilla 1cup almond meal/flour 1tsp pumpkin pie spice or 1tsp ground cinnamon 1/4tsp baking soda 1/2cup dark chocolate chips, or any dried fruit would be wonderful 1/2cup walnuts or pecans Directions Preheat oven to 180degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you'd like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness. Remove from baking sheet 2 minutes after cooling and transfer to cooling rack.