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Countown Challenge – Money or the Bag

Recently I teamed up with Countdown to do a fun challenge called “money or the bag.” Basically, a bag of ingredients arrived on my doorstep along with a countdown voucher and I could either choose to make something with the bag contents or use the voucher to choose my own ingredients to whip up a new recipe. The bag contents contained some amazing Global Cuisine products to make a butter chicken. As much as I absolutely love butter chicken I thought I would take the voucher down to my local Countdown supermarket so I could create my own recipe for you guys.

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Before we get into the recipe I made I thought I would share a few awesome things that Countdown does to help grocery shopping easier and less expensive. Everyday New Zealanders are often busy trying to manage jobs whilst also juggling the responsibilities of feeding their families and budgeting. Firstly one of my absolute favourite things is they have a basket of fruit as you walk in for the kiddies to help themselves to. This is such great way to keep the wee ones entertained for 5 minutes so they don’t try to sneak every packet of chips, lollies or chocolate into your trolley or basket.

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Hi Another great thing about Countdown is their “Eating Well for Less” campaign including Price Lock Down where the food or produce stays at the same price and Low Prices Everyday. There are over 3000 of these red price labels across the Countdown stores making good quality food easily affordable. I also love the “Feed four for $15” recipe cards they have on a stand in the Countdown Stores. By doing this you can grab a few cards, whip round the supermarket and grab the ingredients and head home to make a recipe for the family that is easily accessible and affordable.

 

During my trip around Countdown I decided to grab some ingredients to make Panko Crumbed Chicken Brioche Burgers. These are a nice and healthy burger option and with the crispy chicken, they are super tasty. One of the star ingredients of this recipe is the Global Cuisine Burger Sauce. This sauce is the be all end all of burger sauces and tastes very similar to the McDonalds Big Mac Sauce. It’s a must try and an absolute winner so if you have never had it, just trust me on this one. The burger was nice and easy to make and turned out a success. 

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Some friends came over and the burgers were enjoyed by all. You can find the recipe for these burgers on our facebook page and for any additional information on Countdowns great offers head to www.countdown.co.nz

 Daisy xxx

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My Online Shopping Delivery Tips

Have you ever really needed a parcel delivered and come home after work to find you missed the delivery and there’s a Card to Call on your doorstep? It is one of my absolute pet hates, so when I saw NZ Post had come up with some new delivery options for parcels or courier packages, I had to investigate.

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Izzy and I recently celebrated our 12-year anniversary – we had our first date on March 18th at Horse of the Year in Hawkes Bay in 2005.  It involved lots of dancing and our first kiss! Anyway, Izzy wanted to organize a date night to celebrate, so told me we were going to a fancy restaurant in Christchurch that I had never been to. Of course my head went into a spin about what on earth I was going to wear. My wardrobe at the moment, after just having my baby, is pretty much trackies and active wear so I had to go online to find something half decent. As for Izzy I just wanted to find him a nice present for our anniversary.

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So I ordered myself a lovely dress from Country Road and Iz a nice top and some jeans from Superette. The anniversary dinner was only a few days away so I wasn’t going to risk coming home on the day of the dinner to find a Card to Call on my doorstep. I went to www.nzpost.co.nz/deliverychoice where I was offered three different delivery options to get my parcels on time: Parcel Leave, Parcel Collect and Parcel Redirect.

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For Izzy’s parcel I opted for Parcel Leave, which gives the courier driver permission to leave the parcel somewhere specific on your property without you having to sign for it. All I needed to do was head to the NZ Post website, type my tracking number in, follow the instructions and told them where I’d like my parcel left. I opted for behind my pot plant on the front doorstep but you can opt for anywhere safe and easy!

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For my second parcel, my outfit from Country Road, I wanted to try out the Parcel Collect option as I have a Countdown just down the road from my house. I’m constantly at the supermarket so I thought this was highly convenient and fits perfectly around my daily routine. With Parcel Collect you can arrange to have your parcel delivered to one of 180 Parcel Collect locations around NZ. These include participating supermarkets, petrol stations, and NZ Post retailers. Basically, you just sign up for a (free) NZ Post account and when entering your checkout address you just enter the address of the Parcel Collect location, instead of your own address. NZ Post will then send you an email notification when your parcel has arrived at your desired collection point and you head on down to pick it up (they give you ten days)!

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Thankfully both items arrived on time and at their right locations, Iz and I were able to enjoy a lovely date night out at 27 Steps in Christchurch. Thanks to NZ Post and their new delivery options, I didn’t have to wear track pants out to a fine dining restaurant and we had a thoroughly enjoyable anniversary evening!

For more information check out http://bit.ly/2nKveyH

Daisy Dagg

Sponsored by NZ Post

 

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1200 x 800 fetaured images - Book Banana Bread

Caramelised Banana Bread

This tasty loaf is lined with sliced bananas to give it that extra intense flavour and a rustic appearance. Leave them out if you want a more traditional bread.

Preparation time: 10 minutes • Cooking time: 50 minutes • Makes 1 large loaf

2 firm bananas

Dusting of ground cinnamon

2 ripe bananas

1 teaspoon vanilla essence

150g butter (at room temperature)

1 cup firmly packed soft brown sugar

2 free-range eggs

1½ cups plain flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

⅓ cup chopped walnuts

Method:

Preheat the oven to 180°C and line a 23 x 12cm loaf tin with baking paper.

Slice the firm bananas into very thin slices lengthways. Carefully press the slices into the base and along the sides of the tin until the tin is completely covered. Dust with a little cinnamon and leave in the fridge to cool. Mash the ripe bananas in a bowl and mix with the vanilla essence. Set aside.

Using an electric mixer, beat the butter for 1 minute until softened. Slowly add the sugar and beat for a further 1–2 minutes.

Turn the mixer off and transfer the batter to a bowl. Using a large spoon, beat in the eggs, one at a time, until well combined.

Gently mix in the mashed bananas.

Sieve the flour, baking soda, salt and nutmeg together and fold into the wet mix with the walnuts.

Pour the batter into the loaf tin until two-thirds full. Bake for 1 hour. The outer bananas will caramelise to a dark colour, so check the centre with a skewer to make sure it is cooked. Remove the loaf from the tin and cool on a rack in the baking paper.

1200 x 800 fetaured images - Book Pineapple lump slice

Pineapple Lump, Coconut & Macadamia Slice

I made this recipe up especially for Izzy, as his favourite lollies are pineapple lumps. I gave it a few trial runs using different ingredients, but this particular version was definitely the best. I once sent a batch off to the All Black boys in camp and it got demolished.

Preparation time: 10 minutes • Setting Time: 2 hours • Serves 10+

250g packet malt biscuits

1 cup macadamia nuts

1 cup shredded coconut

70g Pineapple Lumps

120g butter

½ cup sugar

½ cup cocoa powder

2 free-range eggs

1 tablespoon vanilla essence

Method:

Place malt biscuits in a kitchen whizz and blend until almost smooth. (Don’t worry if there are still some bigger pieces, as this will add a nice texture.) Transfer to a large mixing bowl. Place macadamia nuts in kitchen whizz and blend until broken up, then add to biscuit crumbs. Add three-quarters of the shredded coconut, saving the rest for sprinkling on top.

Cut pineapple lumps into small pieces and add to the mixture.

In a pot, melt butter over a low heat and add sugar. Stir until dissolved and then add the cocoa. Mix together and remove from the heat.

In a small bowl, whisk eggs and vanilla essence together and add to the butter mixture. Beat together until smooth and add to the dry ingredients. Mix until well combined.

Line a baking sheet with baking paper, spread the mixture out evenly on top and flatten. Sprinkle over the rest of the shredded coconut, then place in the fridge to set for 2 hours.

Remove from the fridge and cut into small pieces.

1200 x 800 fetaured images - Book Banana Muffins

Banana & Chocolate Drop Muffins

These are Izzy’s all-time favourite muffins. Sometimes he even heats a couple up in the microwave and adds cream for a yummy pudding. You can use chocolate chips, but I like to use chocolate drops as they hold their shape and don’t melt, giving you that extra burst of chocolaty goodness.

Preparation time: 10 minutes • Cooking time: 15 minutes • Makes 12

2½ cups self-raising flour

1 cup caster sugar

¼ teaspoon salt

½ cup dark chocolate baking drops (or chocolate chips)

50g butter

2 free-range eggs, lightly beaten

¾ cup milk

1 tablespoon vanilla essence

3 large bananas, mashed

Method:

Preheat the oven to 180°C and grease a 12-hole muffin tray with butter or oil.

In a large bowl, mix together flour, sugar, salt and chocolate drops.

Melt the butter in a pot or microwave. Add the egg, milk and vanilla essence and stir.

Make a hole in the dry ingredients and slowly pour in wet mixture. Mix together but not completely, as this will make the mixture too runny. Add mashed banana and fold together.

Spoon the mixture into the muffin tray until each hole is three-quarters full. Bake for about 14 minutes. Remember: all ovens are different, so check the muffins and remove from the oven when lightly browned on top and when they spring back when pressed gently with your finger.

Leave to cool on a rack for a few minutes, then cut in half and add a sliver of butter while still hot, or heat a couple up in the microwave and add some cream for a scrummy pudding.

1200 x 800 fetaured images - Book Afghans

Afghans

These crunchy chocolate treats are Victor’s favourites! Often requested for afternoon tea, the rich icing makes them especially decadent.

Preparation time: 10 minutes • Cooking time: 15–18 minutes • Makes 12 large cookies

350g room-temperature butter, cubed

1 cup caster sugar

½ cup cocoa

2½ cups plain flour

3 cups cornflakes

¼ cup chopped walnuts

Chocolate ganache

1 cup cream

400g dark chocolate melts

¼ cup whole walnuts

Method:

Preheat the oven to 180°C and line a baking tray with baking paper.

Whip the butter in a mixer for 30 seconds until smooth, scraping down the sides. Gradually add the sugar until the mixture has doubled in size and is a light creamy yellow colour. (If the butter is too soft and the mixture is liquid, start again. It will cause the cookies to spread and be crispy.)

Sift the cocoa and flour, add to the butter mixture along with the cornflakes and chopped walnuts and mix briefly to combine.

Using a spoon, or your hands, press the mixture into round discs and place on the lined baking tray. Bake for 15–18 minutes.

(They will still feel soft but will firm up as they cool, so be careful not to over-bake.)

While the afghans are baking, make the ganache. Heat the cream in a small pot over low to medium heat until almost boiling (bubbles will form at the edges) and then take off the heat. Add the chocolate. Let it sit for 1–2 minutes before beating together.

Keep beating until glossy. Let it cool in the fridge for about 10 minutes before icing the biscuits.

Once the afghans have cooled, take the icing out of the fridge and stir well, before generously dolloping onto the biscuits.

Garnish with a walnut on top and serve with a cuppa!

1200 x 800 fetaured images - Book Rice Pudding

Rice Pudding with Berries & Pistachio Nuts

My dad always cooked us rice pudding when we were growing up. He did a microwave version, but this recipe is made in a rice cooker. (Rice cookers make life so much easier!) This is a great pudding with very simple ingredients. It’s one of those ‘oh no I have last-minute guests coming over and don’t know what to make’ kinds of pudding, as most of the ingredients should be in your pantry already.

Preparation Time: 5 minutes • Cooking Time: 25 minutes • Serves 4

1 cup rice

2½ cups water

400ml can coconut cream

1 cup cream

½ cup white sugar

2 bananas, sliced

½ cup raspberries

½ cup blueberries

¼ cup pistachio nuts, chopped

Place the rice and water in a rice cooker and cook for a full cycle. (It usually takes about 15 minutes until the rice is completely cooked.)

Add the coconut cream, ½ cup of cream and sugar and cook for a further 10 minutes, stirring often to stop the rice sticking to the bottom of the rice cooker. (After 10 minutes the pudding should be creamy and thick.)

Place a big scoop of rice pudding in each of four serving bowls and pour a little of the remaining cream over the top. Garnish with banana slices, berries and pistachio nuts.

Serve hot for dessert or place in a small container for kids’ lunchboxes.

1200 x 800 fetaured images - Book Mini Cheesecakes

Mini White Chocolate & Raspberry Cheesecakes

Baked in the New York style, these little beauties are great for a small after-dinner treat. The raspberry coulis cuts nicely through the sweetness, while the Krispie biscuit base adds a yummy coconut flavour.

Preparation time: 20 minutes • Cooking time: 15–20 minutes • Makes 12 mini cheesecakes

Base

¾ of a 250g packet of Krispie biscuits

100g butter, melted

Filling

120g white chocolate, chopped

375g traditional cream cheese, at room temperature

⅓ cup white sugar

1 tablespoon cornflour, sifted

1 teaspoon vanilla essence

2 free-range eggs, at room temperature

1 cup raspberries

Coulis

½ cup caster sugar

3 tablespoons water

1½ cups raspberries

1 teaspoon framboise or rose petal syrup (optional)

Zest of 1 lemon

Method:

Preheat the oven to 190°C and place paper liners in a 12-hole mini muffin or muffin tray (or two 6-hole tins).

Put the biscuits in a food processor and blitz until finely crumbed. Transfer biscuit crumbs to a bowl, add the butter and massage in with your fingers. Divide the biscuit mix evenly between the 12 holes of the muffin tray. Push the crumbs into the base of each hole with your fingers and compress well. Cover with plastic wrap and refrigerate for at least 30 minutes.

Melt half of the chocolate in a bowl over simmering water on the stovetop (or in the microwave). Cool for a few minutes. Whip the cream cheese in a mixer with a paddle attachment until smooth. Add the sugar, a tablespoon at a time, until combined and fold in the cornflour. Stir in the vanilla and eggs, one at a time, folding in gently. Stir in the melted chocolate. Sprinkle the remaining chocolate and a few raspberries over the chilled bases and pour the filling mixture over the top.

Bake in the oven for 15–18 minutes or until the cheesecakes have risen. They may still be wobbly in the centre but will firm up once cool. Leave them to cool completely on a tray before refrigerating for 2 hours.

While the cheesecakes cool, make the coulis. Heat the sugar and water in a pot, over low to medium heat, for 3–5 minutes, stirring occasionally. Don’t let the mixture bubble or caramelise. The sugar should be completely dissolved and the liquid a syrupy consistency.

Place the raspberries and sugar syrup in a blender and blend until well puréed. Push the purée through a fine-mesh sieve, to remove any seeds. It can take a while, so be patient! Stir in the framboise or rose petal syrup (if using) along with the lemon zest.

Carefully peel off the paper and serve the cheesecakes with the coulis spooned onto the top and decorated with fresh berries.