All posts filed under: Blog

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Nuttvia – the ONLY hazelnut spread you should buy!

An exciting new product has hit the market and I'm proud to be working with them in helping to promote the benefits of this tasty new hazelnut spread. Nuttvia (www.nuttvia.com) has brought out a delicious choccy spread which contains 97% less sugar than other leading brands, it is palm oil free and has been certified with the Orangutan Alliance No Palm Oil Seal. While other spreads can contain up to 52% sugar, Nuttvia Hazelnut Spread contains only 1.7%, sweetened with Natvia, the 100% natural sweetener. Nuttvia is the only hazelnut spread in the world with a 5 star health rating. Growing up on special occasions I was allowed to have hazelnut spread on my toast and I absolutely loved it. However back then I was unaware it contained palm oil and the damages that deriving Palm oil causes on both forests and the animals including Orangutans and the Sumatran Tigers inhabiting those forests. So here are some quick facts about Palm Oil: Palmoil is an edible vegetable oil derived from the mesocarp of the fruit of the …
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Escape to Fiji

I had never been to Fiji, which surprises a lot of people as I have been half way around the world. I always wanted to go but never minded too much as I had always heard it was such a great place to take kids, and boy was it ever. With the same time zones, only a 3 hour flight and the most lovely nanny to look after Arlo, Fiji became my ultimate dream holiday with a baby. Through booking.com we booked a gorgeous 1 bedroom villa at Hilton in Denarau in which you share a private pool with 3 other villas. At first I thought this would be a bit strange with randoms but I barely saw the other guests and when they came for a swim there was plenty of room for everyone. The room and the facilities were beautiful and the staff were always welcoming and accomodating - they even made me a Kokoda (raw fish ceviche) one night and it wasn't even on the menu.  The "nanny" idea was hard to …
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From Farm to Fridge – Kapiti’s New Single Farm Organic Milk

New Zealanders are increasingly interested in discovering where their food comes from and the process it takes. There is a growing concern about caged animals and unnatural/chemical processes occurring in our food. We want to know that animals are being treated right and we want to know that our food is as natural as possible. I was brought up on a farm and I am also a huge animal lover so knowing exactly where my food is sourced is hugely important to me. Kapiti are aware of this and have launched an organic milk, traceable back to a single  farm. This basically means that we can trace the milk straight back to the Flipp family farm in Oroua Downs, Manawatu. The Flipp family are passionate about organic farming with four generations living on the farm and have proudly established Organic Certification, which took three years to achieve! They have 600 beautiful Fresian cows (the black and white ones). Since I was very little I have absolutely loved drinking milk on its own and the Kapiti …
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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. 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. …

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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. 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 …

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Kai for Kids

Our new recipe book ‘Kai for Kids’ not only helps fill your kids’ bellies with nourishing yummys, but supports @curekids at the same time. Buy your eBook here now to donate $3 to Cure Kids. IMPORTANT. Please download your new eBook immediately or your link will expire.

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 …

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 …

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. …