Place all the ingredients in your bread machine and turn it on to the dough cycle. If you don’t have a bread machine put everything in your food mixer with the dough attachment.
Some of my fondest childhood memories are of my Grandmothers kitchen, from polishing the silver to putting on elaborate tea parties. My Grandmother, or Mumma as we called her, was a great cook and at Christmas time she came into her own.
Sarah Uhl opened the Okere Falls Store and Café 7 years ago. Sarah, originally from Christchurch, was drawn to Rotorua through her love of white water rafting. The store is on the site of the old dairy and Sarah says, “The main thing was to bring the community together.” The store is a foodies dream…
I am just back from a weekend in Wellington, a foodies heaven at the best of times but I was down there for the NZ Food Bloogers Association conference AND it was Wellington on a Plate.
am not going to proport these biscuits as being healthy but they are definitely lower in fat and sugar than most and yet still very delicious!
This is my twist on everyone’s childhood favourite the custard square (or Vanilla slice if you are Australian). I have cheated and used store bought pastry but let’s face it who has the time or paitence to make their own and especially when there are some really good versions now available.
Grease a 2 litre baking dish and spread the sliced apples and blackberries over the base. In a bowl, mix all the dry ingredients together before adding the butter, lightly beaten eggs, milk and vanilla. Stir till well combined and then pour over the fruit.
This is a deliciously moist cake with wonderful spice flavours, perfect served with a dollop of cream! 4 grated apples 125g butter 1 & 1/2 cups sugar 2 eggs 2 cups flour 1 & 1/2 teaspoon baking soda Pinch salt ½ teaspoon nutmeg 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon mixed spice 1…
Process biscuit in a food processor until fine crumbs. With the motor running add the melted butter. Press mixture into a lined 24cm loose bottomed cake tin. Refridgerate for 30 minutes.
Cream the butter and sugar and lemon rind together until fluffy. Beat the eggs until thick and add to the butter alternately with the dry ingredients. Pour into a greased loaf tin and bake at 180 degree C for 35 minutes.