Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires For the pastry: 1¼ cups flour ½ cup icing sugar ½ cup cocoa ¼ cup oil (sunflower or coconut) ¼ cup chilled water For the filling: 1½ cups coconut cream 350g dark chocolate, chopped ¼ cup coconut oil 1 tsp vanilla extract Make the pastry by mixing the…
Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson Play up the tropical flavours of passionfruit with this coconut cake and a few ribbons of fresh mango. 175g butter, soft 1 cup sugar 3 eggs 1 tsp vanilla extract 1 cup flour 1 cup desiccated coconut 1½ tsp baking powder To serve Whipped cream and/or yoghurt Fresh…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires These gorgeous tarts were created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. If fresh local berries are not in season other fruit like Kiwi, mandarins can be used. 2 cups Jersey Girls organic milk 6 Nicki’s Eggs egg yolks ½ cup sugar…
Recipe & Photography: Amber Bremner This dreamy vegan custard tart is the perfect end to a long summer lunch or balmy evening dinner, perhaps alongside a chilled glass of rosé or even a buttery chardonnay. Choose a light, floral honey blend you like the flavour of. Blind baking ensures the pastry case keeps its shape.…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson If dairy is not your thing, you don’t have to miss out on an icy treat for dessert on a hot summer evening. 500g cherries 1 cup water ½ cup sugar 1 tbsp lemon juice Halve and pit the cherries. Add these and the remaining ingredients to a…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This easy creamy ice cream rippled with cherry can be whipped up without the need for a fancy ice cream machine. 250g cherries ¼ cup sugar 1 cup cream 200g mascarpone 1 tin condensed milk Halve and pit the cherries. Place in a small pot with the sugar…
Photography: Ashlee deCaires Wayne from Arkanda demonstrated these in the Samsung Cooking Theatre at the recent Waikato Home and Garden Show and they worked perfectly every time. I decided I had to share them. Meringues are great to have in an airtight container just in case. With a bit of whipped cream and some fresh…
Photography: Ashlee deCaires “The best chocolate frozen dessert ever” is how Maurice Montero describes this Nutella parfait. “Parfait is one of my favourite things to make because I don’t need an ice cream machine. For a joke I was putting Nutella in a parfait base and it was the best accident ever. Who wouldn’t love…
Special collection of 31 recipes for the 31 days of October launches to support Kiwis living with incurable breast cancer Al Brown’s apple pie, Matilda Green’s Mediterranean chicken and Shavaughn Ruakere’s ambrosia sure get the taste-buds going, but that’s not why these familiar faces are sharing their recipes in a new book. Tomorrow (1 October),…
Recipe: Punnet Eatery | Photography: Melody Leftus 500g Whittaker’s 50% dark chocolate 500g marshmallows 175g roasted peanuts 100g dried cranberries 1 cup freeze-dried strawberry slices 10g roasted pistachios, finely chopped 1 cup freeze-dried raspberries Gently melt chocolate in a bowl over simmering water. Once melted, fold in your marshmallows, roasted peanuts, dried cranberries and freeze-dried…
