All posts filed under: Food

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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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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.

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Happy New Year

Welcome to the new year, hope you had a great festive season! We will be uploading some of our favourite recipes from the book and a few more goodies from the Facebook page over the next week, enjoy! You can purchase our new book HERE enjoy.

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Izzy’s Salmon Scramble

Scrambled eggs are a staple in the Kiwi diet and are so easy to make. Izzy always gets the Salmon Scramble at one of our favourite breakfast locations in Christchurch: Jagz at Styx Mill. As much as he loves the restaurant’s Salmon Scramble, he decided to give it a go himself and became obsessed. You can put this meal on any type of bread, but there’s nothing like toasted Vogel’s! Preparation Time: 5 minutes • Cooking Time: 5 minutes • Serves 2 6 large free-range eggs ¼ cup milk 1 spring onion 1 tomato ¼ red onion 100g smoked salmon ¼ cup grated Parmesan salt and pepper 1 tablespoon butter 4 pieces Vogel’s toast 4 teaspoons cream cheese 1 avocado, sliced Method: Crack the eggs into a large mixing bowl and lightly beat them with the milk. Finely slice the spring onion, dice the tomato and finely chop the red onion and add these to the egg mixture. Cut the smoked salmon into small pieces and add to the mixture along with the Parmesan. Stir thoroughly. Add some salt and …

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The Rugby Pantry Cook Book

We are so excited to announce that we have teamed up with Upstart Press to publish our first ever cook book! We have been working hard since October to put together a collection of our favorite recipes. You can expect simple, delicious food that’s achievable at home, and lots of kiwi classics too. The Rugby Pantry cook book is out in September and we can’t wait to share it with you all…. Daisy and Amber x

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Beef burgers with Onion rings and Chunky Fries

Nothing better then a tasty burger with super juicy and tender patties! This version is so easy to prepare and is a nice treat for a mid week meal. For the patties- 800g beef mince 1 brown onion, grated 1 egg 1 teaspoon minced garlic Handful of chopped italian parsley 2 tablespoons worchester sauce 1 cup of breadcrumbs (I used Panko) Big sprinkle of salt and pepper For the onion rings- 1 brown onion, cut into 1cm slices and separated 1 cup of soda water 1/2 cup self raising flour 1 teaspoon garlic salt Canola oil for frying For the chips- 4 large potatoes, cleaned and sliced but with skin left on 1 tablespoon olive oil To serve- 8 brioche or sesame burger buns Iceberg lettuce, washed and trimmed 2 tomatoes, sliced Brie cheese, sliced Smokey BBq sauce Garlic aioli To make the patties, combine all the ingredients in a large bowl and mix together with clean hands. Form into patties and place on a baking paper lined tray. Refrigerate while you prep your other …

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Roasted Pumpkin Soup

Due to the chilly weather conditions around NZ at the moment, this is a repost for all you special people and my absolute favourite soup! Keep warm!!! Roasted Pumpkin Soup Preparation Time: 10 minutes Cooking Time: 55 minutes Serves 4 1kg buttercup (or other) pumpkin 2 potatoes 2 tablespoons olive oil 1 tablespoon garlic and herb salt 1 onion, finely sliced 2 cloves garlic, crushed 30g butter 2 cups chicken stock 1 cup milk 1/2 cup coconut cream 1 teaspoon salt 1 teaspoon pepper 4 rashers bacon 1/4 cup Parmesan 5 leaves fresh basil, chopped Preheat the oven to 180°C. Carefully slice the skin off the pumpkin and cut into medium-sized pieces. Peel the potatoes and cut into similar sized pieces as the pumpkin. Drizzle with olive oil, season with garlic and herb salt and place in the oven to cook for 45 minutes. Place the onion, garlic and butter in a non-stick frying pan and cook for about 5 minutes or until onion softens. When pumpkin and potatoes are cooked remove from oven, cool …

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Sashimi with Avocado Purée and Tamarillo Salsa

We were lucky enough to receive a lovely box of these beautiful tree tomatoes from our friends at Tasty Tamarillos. Tamarillos are low in calories and provide good dietary fibre, vitamins and antioxidants. This recipe is an absolutely stunning entree and very easy to put together. If you don’t like raw fish by all means pan fry a beautiful piece of salmon, tuna or fish as a replacement. Ingredients Fish Around 100g each of salmon, tuna loin and a nice buttery white fish (butterfish, monk fish, tarakihi, snapper) Avocado Purée 1 ripe avocado 2 tbsp sour cream 1 tbsp high quality olive oil 1/2 limes juice Pinch of salt & pepper Tamarillo Salsa 1 Tamarillo (peeled) 3 cherry tomatoes 1/4 red onion 4 basil leaves 1/4 red chilli (deseeded) 1/2 lime juice Method For the fish – skin and bone if needed and cut into slices approximately 0.60cm thick. You will need a nice sharp knife for this to get a smooth line. Don’t saw, just slice through. Set aside. For the avocado purée add …