All posts filed under: Food

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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 …

Amber-Daisy

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 …

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Beef & Pea Pies

Just made these little beauty’s today and they were simply delish! Let the meat tenderise in the slow cooker during the day then it’s only a small amount of time to prepare the pastry and pie tins. Preparation time: 15 minutes Cooking time: 4 hours Serves: 4 people Ingredients 800g beef (slow cooking or casserole cut) 1 onion (chopped) 3 tbsp apple cider vinegar 3 tbsp Worchester sauce 3 tbsp tomato sauce 1 tbsp smoked paprika 1 tbsp chicken salt 2 cups beef stock 2 tsp salt 1 tsp pepper 1/2 cup frozen peas 400g ready rolled puff pastry 1 egg 1 cup grated cheese 4 pie pans Pastry brush Method Chop beef into small cubes and add all ingredients up to the pepper in the slow cooker. Cook on high for 3 hours or low for 6-7 hours until the beef has tenderised. With half an hour left in the cooking add the peas to the slow cooker and set oven to fan bake 180 degrees. Grease pie tins with oil or butter. Cut …

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Wild Duck Casserole

One of the first things I learnt as a kid was how to pluck and gut a duck. They are so tasty but hugely pricey in the supermarket so if your men/ladies are going out shooting, make sure they bring the ducks home! Preparation Time: 15 minutes Cooking Time: 2 hours Serves: 5 people Ingredients 1 duck ½ cup soup lentil mix 2 onions 4 rashers bacon 2 tbsp. chopped rosemary leaves 2 cloves of garlic (crushed) 1 tbsp. butter 1 bay leaf 1 red pepper 3 tomatoes 2 tbsp. brown sugar 12 button mushrooms (halved) 3 tbsp. olive oil 2 glasses red wine 1 tbsp. corn flour Salt & Pepper Method Pre-heat oven to fan bake 180 degrees. In a large saucepan add duck, and lentil mix and cover with water. Leave to boil for 1 hour on a medium heat until duck has tenderised. Remove from heat. While the duck is cooking – add chopped onions, chopped bacon, rosemary leaves crushed garlic and butter to a casserole dish and cook on medium heat …