new zealand

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

This bread is not made with yeast but with fermented potatoes.  You will need to do the fermented potatoes first and it takes about 3 days if you are in a cold environment, about one day if it is a warm and sunny.   The list of what to do is for the sunny method.  If you have to do the three method you will have to &quot;feed&quot; each day: Peel, cut and boil potato in 1 cup of water.  When boiled remove the potatoes and retain the liquid, set liquid aside until lukewarm. Pour 1 cup of warm liquid mixed with 1 teaspoon of sugar into the starter plant (made the day before) and mix well. Store again in a warm place to continue in the proving/fermenting process. Repeat this process on Day Three.

Rewena Paraoa (Maori Bread)

potato, sliced,

flour (for starter)

sugar

flour

salt

baking soda

These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description!

To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency.

Mash potato thoroughly with any remaining water in pot &amp; set aside.

When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance.

Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside.

It is ready when it bubbles and begins to rise.  If this does not do this on the first day, feed it as with colder weather.

Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside.

In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant.

Mix ingredients until combined adding extra water if required.

Turn out onto floured bench and knead lightly for approximately 10 minutes.

With the remaining dough, split in 1/2 and shape into baking tins or onto trays.

Bake in pre-heated over for approximately 30-40 minutes or until golden.

Turn out of trays, slice and eat hot with butter.

Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.

From Riana Mahe.  Adapted from Sam Choy's Polynesian Kitchen.  As a substitute for a deep pot, this will sometimes be baked in a large coffee can, using foil as a lid.  Prep time includes rising time.

Maori Bread

yeast

Combine yeast, water and sugar in a large mixing bowl.

Knead a few minutes until smooth and elastic.

Let rise for 1 hour, or until doubled in size.

Remove lid and bake an additional 15 minutes.

Remove from oven and take bread out of pot.

Very good, loved the slightly sweet taste.  We cheated and made it in the bread machine.  Next time I'll put it on the light setting, or just use it for the dough part and then let it rise in a normal pan because it made the crust a bit thick in the bread machine.  Thanks Choccie!  Made for ZWT8 Family Picks round.

This is my mum's, so the BEST pie ever! It is  fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.

Famous New Zealand Bacon &amp; Egg Pie

puff pastry

-8 slices cooked bacon (fried

eggs yolk

milk double cream

onion (not too big)

parsley

leave the pastry out for 20 minutes at least to stop it from tearing when using.

Cut the rinds of the bacon and chop bacon.

Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.

Mix the parsley and bacon in with the egg mixture.

Cover with other sheet of pastry and crimp together and cut of any excess pastry.

Cook for 25 minutes and check its not burning.

If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

As there is no oven temperature included in the recipe (despite this fact being an EXTRAORDINARILY important piece of info) I have used the EDMOND'S COOKERY BOOK (NZ classic cookbook) oven temp for bacon &amp; egg pie, being 200C and made my own flaky pastry crust (also from Edmond's). It seemed to suit. I also substituted the dairy for the fat that I'd used to then sauteed the onion, &amp; then bacon lightly. I worked out lovely.

These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli

Anzac biscuits

porridge oat

desiccated coconut

plain flour

caster sugar

butter, butter

golden syrup

tsp bicarbonate of soda

Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

These are not popovers and have nothing to do with bread. These are very quick snacks that you can whip up during commercial breaks when you are watching TV and you feel like something cheesy. Vary the taste with different types of cheeses.

Downunder Cheese Puffs

milk

flour, sifted

baking powder

cheese, grated

add garlic

Beat the egg in the milk; mix together with the flour, baking powder, salt and grated cheese.

Put large teaspoonfuls on a cold greased tray.

Bake for 10 minutes in a hot oven 400 degrees Fahrenheit (200 degrees Celsius).

My God Donna! do you realize what you have here? This is a basic recipe that can be taken into 100 directions! I followed your recipe exactly, used mild cheddar, they were okay, but the cheese I selected was too mild.  Next time I'm using sharp cheddar. You could also throw in a little onion, dill, green peppers, etc. Or you could use swiss cheese instead of cheddar, maybe with chopped almonds. (just ideas)  Make them a tad smaller and you have an excellent fast, easy appetiser.  This recipe is a definite keeper and it's going in my recipe box immediately.  BTW I made 30 appetiser sized puffs out of this recipe and only had to grease the pan once.

The delicious Moroccan combination of mint and honey comes through well in this sweet, moist cake. Perfect with a dollop of natural yoghurt sweetened with honey and mint, and freshly made mint tea. Makes 1 x 20cm-round cake

Moroccan Honey &amp; Mint Syrup Cake

160 g butter, softened

mint

eggs

coconut

210 g self-raising flour

butter

honey

180 g sliced almonds

Preheat the oven to 150&ordm;C. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.

Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.

Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.

Preheat the oven to 170&ordm;C. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.

Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.

Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.

This cake was delicious! I found it when searching for a Moroccan dessert for a themed dinner party. I served it with orange segments that I soaked in juice with a bit of cinnamon. Everyone loved it, and it looked beautiful... my pictures is what was leftover which will let you see the consistency of the cake. I had a problem with the directions, because I didn't read the whole recipe first - a rookie mistake. For the mint syrup the first instruction says to add all the ingredients to a sauce pan, so I added all six ingredients, but realized that I should have reserved the butter, honey and almonds for the next step. No harm done because I had extra of all three.

This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon.  Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced.  I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon.  My mum and I once made it with pilchards when we ran out of salmon and tuna!  Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring!  “What has salmon mousse got to do with a Burns Supper?” I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January.  January in Tonga is very hot so you don’t really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyone’s smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldn’t find enough tins of salmon!! I don’t recommend our pilchard recipe.  This is the best recipe.

Double Smoked Salmon Mousse

gelatin

mayonnaise

lemon juice

tomato ketchup

pepper

200 g smoked salmon (hot smoked)

100 g smoked salmon (cold cured)

iceberg lettuce

cucumber

dill weed

lemon

Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.

Add the mayonnaise, lemon juice and tomato ketchup.  The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse.  You don’t want white mousse with bits of pink salmon in it.

Add salt and pepper to taste, remembering that the salmon may be salty so don’t add too much salt.

Cut the cold smoke salmon into 1cm squares.

Fold both the salmons through the mousse.  Try to not break the flaked salmon up so that there is still some texture in the mousse.

Check the seasoning and adjust if needed.

Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.

Make a bed of shredded lettuce on a large platter.

Turn the mould out on to the lettuce.  I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don’t be tempted to leave it sitting in hot water.  The gelatin will soften very quickly.

Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.

Finely chop some dill and scatter over the top of the mousse.

Cut the lemon into wedges and serve around the mousse.

Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip.  This is an excellent buffet table dish too.

To serve this as a starter, instead of filling a ring mould or other mould:.

Line a 6-muffin muffin tray with circles of waxed paper.

Put a slice of cold smoked salmon on top of each circle.

Add 1/3 cup of mousse to each muffin cup.

Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.

Scale up the recipe and pour into a large roasting tin and put in the fridge to set.  Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

Chilli oil goes with EVERYTHING! This video shows you how i like to make the current version that we are devouring on our stirfrys, dumplings and noodles. Flavorsome and jazzed up with a myriad of spices this chilli oil doubles as a soup base for hot pot too.

Chilli Oil

dried chilli

cinnamon

bay leaves

tsp black peppercorns

green cardamon

black cardamon

star anise

fennel seeds

garlic

ginger

onion, sliced

spring onions, sliced

rice bran oil

tbsp sugar

tbsp rice vinegar

Soak dried chilli in hot water for 10 minutes.

Break cinnamon stick in half, snap off a few points off the star anise.

Bruise garlic and slice spring onions length ways into batons.

If using stalks rather than picked, roughly chop the coriander.

When oil is hot add, garlic, ginger, onions, spring onions and coriander.

Remove from the oil when the alliums start to brown.

Add chillis to the hot oil, stir continuously.

When oil starts to colour, add dried spices. Stir and fry for 2 minutes.

Turn the heat down if oil is approaching smoke point.

Add sugar and rice vinegar. Fry for 5 minutes.

Remove from the heat. Rest for 10 minutes.

Strain the chilli oil into an airtight container.

Add some of the strained solids to allow for further infusion of flavour.

A tasty marinade for lamb chops.  Great for the BBQ or grill. Prep time doesn't include time to marinate the chops.

Lamb Chops for the BBQ or Grill

kg lamb chop

ketchup

lemon pepper

rosemary leaves

olive oil

onion,

garlic clove, crushed

Combine lamb with all the ingredients, cover and refrigerate for several hours or overnight.

Just before serving, drain lamb from marinade.

Wonderful!!  This smells outstanding while grilling.  I hadn't eaten lamb in such a long time, and this was a great recipe to start with.  I grilled the lamb chops about 10 minutes per side (they were almost 2 inches thick).  I started out with them on foil so they didn't get really charred.  The marinade was simple to put together and I marinated for about 3 hours.  Thanks Julie!

Velvety dollops of whipped cream top an extra crisp, delicate meringue shell for the perfect range of textures in this pavlova recipe.

Pavlovas with Fresh Berries

cream of tartar

vanilla vanilla extract

seeds

raspberries

heavy cream

This pavlova recipe is all about achieving that perfect range of textures, where velvety dollops of whipped cream top a crisp, delicate meringue shell made extra crunchy by the addition of nuts or poppyseeds before baking. Technique is key here: Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue and using a wooden spoon to prop the oven door open just a smidge while the meringues cool helps ensure they won’t collapse. A few cracks are common; simply cover them with the whipped cream and berries—or passion fruit and mango if you prefer tropical fruit flavors. Yielding 12 individual meringues, this recipe is ideal for those of us tired of loved ones trying to hog our dessert: Everyone gets their own.
Editor’s note: This recipe was originally published June 23, 2015.

Bon Appétit

Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.

Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. (Heads up: This can take as much as 10 minutes with a stand mixer and up to 20 minutes with a handheld mixer.) Scrape in vanilla seeds, reserve pod for another use, and beat just to combine.

Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.

Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.

Do Ahead: Meringues can be made 1 day ahead. Store tightly wrapped at room temperature.

Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.

Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.

Do Ahead: Berry sauce can be made 4 hours ahead. Store tightly covered at room temperature.

Make and share this Mandarin Orange Coffee Cake recipe from Food.com.

Mandarin Orange Coffee Cake

Duncan Hines Supreme orange cake mix

(4 ounce) package instant vanilla pudding

vegetable oil

orange juice to make 1 cup)

Combine cake mix, pudding mix, eggs, oil, and one-cup juice.

Beat at medium speed with electric mixer for 2 minutes.

Add Mandarin oranges in the last 30 seconds.

Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.

Top 14 new zealand recipes from across the web

The most viewed new zealand recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Corn on the Cob - Boiled

Rewena Paraoa (Maori Bread)

Maori Bread

Famous New Zealand Bacon & Egg ...

Anzac biscuits

Downunder Cheese Puffs

Moroccan Honey & Mint Syrup Cak...

Double Smoked Salmon Mousse

Chilli Oil

Lamb Chops for the BBQ or Grill

Pavlovas with Fresh Berries

Mandarin Orange Coffee Cake

Ki si min

Oaty Ginger Crunch

Top 14 new zealand recipes from across the web

The most viewed new zealand recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn on the Cob - Boiled

Rewena Paraoa (Maori Bread)

Maori Bread

Famous New Zealand Bacon &amp; Egg ...

Anzac biscuits

Downunder Cheese Puffs

Moroccan Honey &amp; Mint Syrup Cak...

Double Smoked Salmon Mousse

Chilli Oil

Lamb Chops for the BBQ or Grill

Pavlovas with Fresh Berries

Mandarin Orange Coffee Cake

Ki si min

Oaty Ginger Crunch

The most viewed new zealand recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Famous New Zealand Bacon & Egg ...

Moroccan Honey & Mint Syrup Cak...