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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 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 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 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 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 Salmon Avo Tatare

Salmon & Avocado Tartare

After an incredible week-long honeymoon in Bora Bora, Tahiti, Izzy and I became obsessed with raw fish dishes. Over there we ate stack-loads of raw mahi and tuna in salads, tartares and ceviche. This wee ripper is an adapted salmon and avocado stacked tartare. It is simply delicious and can be eaten either as a starter or a full meal — it is surprisingly filling. Note you’ll need a ring mould for this recipe. Preparation Time: 10 minutes • Serves 4 Salmon layer 500g salmon fillets 1 tablespoon soy sauce Juice of 1 lemon Juice of 1 lime 2 tablespoons olive oil 2 tablespoons coconut cream 2 tablespoons chopped red onion ½ red chilli, de-seeded and chopped Chives, chopped Salt and pepper to taste Avocado layer 3 avocadoes 2 tablespoons mayonnaise 1 drop wasabi sauce salt and pepper to taste Dash of olive oil Sesame and chia seeds (optional) Lime wedges, to garnish Freshly ground black pepper Method: Skin the salmon fillets and cut into lengths and then small cubes. Mix the soy sauce, lemon juice, lime juice, …

1200 x 800 fetaured images - Book Rice Bubble Prawns

Rice Bubble Prawns

These are a really yummy snack and super-easy to make. Perfect to serve in front of the big screen during the footy. Preparation Time: 5 minutes • Cooking Time: 5 minutes • Serves 4 2 cups rice bubbles 4 tablespoons plain flour ¼ cup water 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 cup vegetable oil 15 king or large prawns, shells removed and de-veined Juice of ½ lemon Salt and pepper ½ cup Kewpie mayonnaise Method: Place the rice bubbles in a small bowl. In another small bowl, mix the flour, water, garlic salt and Cajun seasoning to make a batter. (You are aiming for a fairly thick, heavy pancake-like batter that coats the prawns well. If it’s too thick add some water, if too runny add more flour.) Heat the oil in a frying pan to deep-fry. (Use a deep fryer if you have one.) Dip each prawn in the batter, and then in rice bubbles. Cook for 30 seconds each side in the hot oil. If the rice bubbles start getting wet in the bowl, …