This is a great cake to celebrate the start of the strawberry season! 4 large egg yolks 1 cup flour 1 teaspoon baking powder 115g butter 1/2 cup sugar 1 teaspoon vanilla extract 1/4 cup milk Meringue Layer: 4 large egg whites 1/4 teaspoon cream of tartar 1/3 cup sugar 1/2 teaspoon vanilla extract ¼…
Family or friends with allergies or intolerences? Here is a great festive pudding that is gluten, nut and dairy free from Sarah King’s Family Friendly Gluten Free Cookbook.
Grease a 24cm pie tin, lining the base with baking paper. Roll out pastry & line pie tin with pastry. Refrigerate for 30 minutes and then blind bake for 6 minutes
Hmmm the best of both worlds; a biscuit and a brownie. These actually remind me a bit of the bit of the cake mix that spills over the edge and cooks, which of course is always the cooks treat.
This recipe appeared in our Winter (2012) issue of Nourish Magazine but unfortunately the flour measurement for the pastry read 1/3 cup
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!