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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 …

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 …

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. …

1200 x 800 fetaured images - Book Banoffee Pie

Banoffee Pie

This recipe is an easy ‘cheat’ version if you don’t have time to make your own pastry and caramel from scratch. The combination of caramel, banana and cream is truly divine. Preparation time: 20 minutes • Chill Time: 2+ hours • Serves 8 Base 250g packet of digestive biscuits 4 tablespoons caster sugar 4 tablespoons cocoa 120g butter, melted Caramel Filling 100g butter 100g brown sugar 395g can sweetened condensed milk 4 bananas, sliced Topping 500ml cream 2 tablespoons icing sugar, sifted 1 teaspoon vanilla essence 1 tablespoon Kahlúa Milk chocolate, grated (or 1 large crumbled Flake bar) Method: Grease a 26cm loose-bottomed tart tin. To make the base, blend the biscuits, sugar and cocoa in a blender until it resembles very fine crumbs. Massage the melted butter into the crumb mixture. It should be pretty wet, so add more butter if it’s too crumbly. Using your fingers, push the mixture into the bottom and sides of the tin, making sure it’s evenly distributed. Cover and refrigerate for an hour. To make the caramel filling, melt the butter and …

1200 x 800 fetaured images - Book Pizza

Pizzas

The lovely pizza dough recipe on page 186 comes direct from my dad Roland, who runs gluten-free bakery Dovedale Bread. While they’re not gluten free, they make for mighty fine pizzas. So have a go at making the pizza bases yourself or you can use shop-bought ones. Here are three of our favourite toppings . . . Preparation time: 30 minutes • Cooking time: 30 minutes • Serves 6 Gambretti (chilli prawns) 400g raw prawns 1 tablespoon olive oil 1 red chilli, finely chopped 3 cloves garlic, chopped Pizza sauce 1 cup grated Parmesan 1 lemon, halved Salt and pepper Handful of baby rocket leaves Method: In a frying pan, sauté the prawns in olive oil and add the chilli and garlic, stirring until the prawns are mostly cooked through. Spread pizza sauce on each pizza base, top with the prawns, Parmesan, and the juice from one lemon half, seasoning well, before cooking in a hot oven (about 230°C) for 12–15 minutes. When the pizza is cooked, remove from the oven, garnish with a good handful of fresh rocket …

1200 x 800 fetaured images - Book Crispy skin salmon

Crispy Skin Salmon

Salmon is a household favourite and a great healthy fish to eat as it contains lots of good fats and omega 3. We love to serve ours simply with seasonal veg and delicious crispy skin. Preparation time: 10 minutes • Cooking time: 25 minutes • Serves 4 4–6 orange kumara a knob of fresh ginger 1 large tablespoon butter Salt and pepper Balsamic Glaze (see page 183) Seasonal veges 4 salmon fillets, de-boned with skin on 2 tablespoons coconut or canola oil Method: Heat a large pot of salted water. Peel the kumara and chop into even chunks. Boil for 10–20 minutes, until soft. As the kumara cooks, make the glaze (see page 183). Once the kumara is cooked, drain and add ginger and butter and plenty of salt and pepper. Mash well or use a stick blender. Set aside and keep warm while you cook the fish. Prepare the salmon by patting down gently with paper towels until dry. (This is the key to crispy skin — you must remove all the excess moisture.) Season the flesh …

1200 x 800 fetaured images - Book Filo Parcels

Chicken & Basil Filos

These little beauties are absolutely delicious, and a meal I often cook when guests come over. They take a little bit of preparing but are super-fast to cook. Izzy often asks for these filos, but they are not exactly the most highly nutritious meal so I like to save them for special occasions. Note a pastry brush will really help with this recipe. Preparation Time: 20 minutes • Cooking Time: 10 minutes • Serves 6 6 boneless, skinless chicken thigh cutlets 1 cup olive or vegetable oil 1 onion, chopped Salt and pepper 3 zucchinis, grated 250g punnet sour cream 250g punnet cream cheese 135g tub basil and cashew pesto 375g packet filo pastry ¼ cup Parmesan Sweet chilli sauce, to serve Method: Preheat the oven to 180°C fan bake. Line an oven tray with tinfoil or baking pape Chop the chicken into small pieces and place in a frying pan on medium heat along with the onion and a little oil. Add salt and pepper to taste and fry the chicken and onion until chicken is completely cooked. …

1200 x 800 fetaured images - Book Nachos

Vege-packed Nachos

Nachos are always a great rugby-night meal, especially for the kids. They are also a really great way to hide some veges in amongst all the other naughty ingredients. You can add any other seasonal veg you want, or replace the chicken with mince. Preparation Time: 10 minutes • Cooking Time: 5 minutes • Serves 6 4 boneless, skinless chicken breasts (or tenderloins) 1 onion, diced Olive oil 420g can chilli beans 500g tomato-based pasta sauce 2 tablespoons sweet chilli sauce ½ eggplant, finely diced 5 button mushrooms, diced 1 zucchini, finely diced Salt and pepper Corn chips Grated cheese (mozzarella is awesome) ½ cup Guacamole (see page 183) ½ cup sour cream ½ cup Salsa (see page 183) Method: Cut chicken into pieces and place in a frying pan with the onion and some olive oil. Cook until onion has browned and the chicken is nearly cooked. Add beans, pasta sauce and sweet chilli sauce. Simmer on medium heat until the chicken is completely cooked. Mix eggplant, mushrooms and zucchini through chicken mixture and cook for another couple …

1200 x 800 fetaured images - Book Teriyaki Chicken

Izzy’s pre-game Teriyaki Chicken on Rice

This little beauty of a meal was taught to me by good friends of ours, the Robertson’s. From when I first cooked it, it has become part of our weekly diet. Izzy refuses to have any other meal the night before his games. One of the most simple, tasty and oh-so-popular recipes we have stumbled upon! Preparation Time: 10 minutes • Cooking Time: 15 minutes • Serves 4 1½ cups rice 3 cups boiling water 5 boneless, skinless chicken thigh cutlets 400g Teriyaki Sauce (shop-bought or homemade, see page 181) ¼ cup sesame seeds 1 spring onion 4 cups coleslaw (shop-bought or homemade, see page 184) 2 tablespoons sesame seed dressing (shop-bought) ¼ cup Kewpie mayonnaise Avocado slices, to garnish Method: Place rice and water in a rice cooker and leave to cook for about 15 minutes. If you do not have a rice cooker, then cook in a large pot on the stove, or in the microwave in a covered microwave-proof container, for 12–15 minutes. Slice chicken thigh cutlets and add to the Teriyaki Sauce with the …

1200 x 800 fetaured images - Book Puuf Pastry Squares - V01

Puff Pastry Squares

A little bit retro but so simple to make and great for a light dinner or cocktail snack. Try the toppings I’ve given here — or get creative and create your own! Preparation time: 15 minutes • Cooking time: 25 minutes • Makes 8 2 sheets of frozen puff pastry Tomato & olive squares 1 cup pitted Kalamata olives Handful of chopped Italian parsley 2 cloves garlic 1 tablespoon olive oil 1 teaspoon capers Juice of ½ a lemon ½ teaspoon cracked black pepper Sliced mozzarella ball or goats cheese Small punnet of cherry tomatoes, chopped Small bunch of thyme, chopped Handful of basil Smoked salmon squares 1 cup crème fraîche Small handful of fresh dill, chopped 1 teaspoon capers, chopped Squeeze of lemon juice Dash of black pepper White pepper and salt 1 free-range egg, beaten (for brushing pastry) 250g smoked salmon Small handful of fresh chives Method: Preheat the oven to 180°C fanbake. Cut each sheet of pastry into four squares. Gently score (don’t cut right through) the edges of each pastry square with …