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description= Food, recipes, meal inspiration and stories from award-winning New Zealand journalist and food writer Lucy Corry.;
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into my largest stockpot i added a couple of onions a few sticks of celery and several carrots then filled the whole thing to the brim with water i covered the pot and let it simmer away for about three hours while i did a whole lot of uncool things like washing and work and gardening at the end the house smelled like ham not entirely sure if this is a good thing i d boosted my bone health by doing some weight bearing lifting in the garden and i m sure the smug satisfaction of doing such a thrifty kitchen task had given me an enviable glow best of all i now have three litres of stock in the freezer to use in the winter perhaps i should turn it into a kind of granita and sell it at a pop up down in the village ham bone granita want some in the meantime if you want a truly delicious frozen treat i wholeheartedly recommend the dr feelgood range of icepops these are without question the most delicious ice creams i ve come across this summer the fact that they re bone broth free could have something to do with that posted by unknown at 16 50 7 comments wednesday january 11 2017 in bloom ricotta stuffed nasturtiums today s three ways with column is all about foraged foods with a particular focus on what you can forage within the perimeter of your garden unless you re lucky enough to be a marine forager image ross giblin fairfax media find out how to make these plus a pesto to use up all those pesky weeds here posted by unknown at 16 45 no comments monday january 09 2017 resolutions chocolate smoothies and books how are those new year resolutions going fallen off the wagon yet evidence suggests that most people do especially if their resolutions are all about depriving themselves of the things they love far better i think to have a positive goal in mind than kick off a new year with a focus on deprivation the best new year resolution i ve seen or heard is from alessandra zecchini who has vowed to eat chocolate and try new things i m planning to adopt that one along with growing more vegetables planting a lime tree and buying some more wineglasses we had a smashing good time over the festive period small goals maybe but still valid ones when i look back to this time last year it turns out that i achieved all the things i planned to do and ran a marathon despite feeling like i never got around to doing very much so perhaps the real resolution is to expect less of yourself and be pleasantly surprised by the results in the meantime i m trying to maintain a positive frame of mind about returning to my day job tomorrow gulp how am i going to cope without a slab of christmas cake for morning tea and an snooze after lunch back to work smoothie here s my recipe for a quick summer breakfast that a feels like a treat and b will keep you going until lunchtime this is a good way to use up your stash of frozen bananas but the rapidly ripening ones in the fruit bowl will also work well i prefer almond milk in smoothies but use whatever you like i also think the banana makes it sweet enough but add a little honey if you need an extra boost 1 banana sliced 1 tbsp cocoa 1 tbsp tahini or peanut butter 1 tbsp ground lsa or almonds 3 4 cup almond milk throw all the ingredients in a blender and whizz until smooth pour into a glass and drink immediately serves one if you re resolving to make some bigger changes to the way you eat in 2017 you might be keen on two new books full of advice and recipes youtube sensation niomi smart s first book eat smart what to eat in a day every day harpercollins rrp 45 has more than 100 plant based recipes that use everyday ingredients i m not about to follow her lead and give up all meat dairy products fish and eggs overnight but there are some nice ideas here closer to home australian model mother dancer and tv host rachael finch has also got a new book out and she s an equally compelling poster girl for the wholesome lifestyle her book happy healthy strong harpercollins rrp 40 mixes mostly plant based recipes with exercise tips and general wellbeing advice don t let that bit put you off the recipes are lovely i m ever hopeful of having more time to spend on the kitchenmaid this year i should really take some of rachael s advice on goal setting but in the meantime keep an eye on my facebook page as i ll be giving away these books in the next week hope you ve had a great start to 2017 x posted by unknown at 09 30 6 comments tuesday september 06 2016 chunky white choc orange and cranberry slice i read something last week about how invisible prisons jobs societal pressures parenting caring for older relatives meant that modern women are shackled with more responsibilities than their mothers and grandmothers i don t know if that s true personally if that s the price i have to pay for being able to vote drive own property and be generally free to do what i like i m fine with it but last week i did find myself wishing i did a bit less there s nothing like racing home after work on the night of the school production and remembering en route that you were supposed to bake something for the cake stall to give you conniptions is there now i know i could have ignored the cake stall request or i could have been more organised and done it a few days in advance but i didn t do either of those things instead i whipped up this slab of deliciousness in 20 minutes while concurrently making boiled eggs for dinner and getting the child in and out of the bath we then made it to the show on time and all the lovely mothers it s always mothers isn t it who are so good they even run the cakestall cooed over the slice and wanted the recipe in that moment i felt a little bit less like a failure and more like a contributing member of society even if my child was appearing in the show with a whopper of a black eye but that s another story chunky white choc orange and cranberry slice there are a zillion versions of this slice and the world probably doesn t need another one but if you have weeks where the wheels are coming off and yet you still need to bake this will save your bacon or bakin or something anyway this version is better than all the others because it s big and chunky and therefore more satisfying to eat it s also slightly less sweet than some versions if you re very very short of time you may like to know that it s possible to pre crush the packet of biscuits with the full tin of condensed milk while you re stopped at the lights also if you don t have quite enough biscuits add a little more coconut or use less butter if you re reading this while running to the shops a 200g packet of dried cranberries will give you enough for the base and the topping while a 250g block of whittaker s white chocolate will fulfill all your chocolate needs 100g butter 1 2 a tin about 3 4 cup condensed milk 300g plain sweet biscuits bashed to large crumbs keep a few big pieces in there for texture 1 cup desiccated coconut 125g white chocolate roughly chopped zest of an orange 1 cup dried cranberries 125g white chocolate roughly chopped for the icing 125g white chocolate 50g butter 1 cup icing sugar juice of an orange use the one you zested above 1 2 cup dried cranberries line a 20 x 25cm tin or thereabouts with baking paper leaving enough overhanging the sides that you can use to pull it out later melt the butter and condensed milk together over low heat in a large pot let cool briefly then tip in the biscuits coconut most of the orange zest cranberries and chocolate stir to mix then tip into the prepared tin press down the overhanging paper will help here to smooth the top put in the freezer use the same pot to make the icing melt the butter and white chocolate over very very low heat sift in the icing sugar and stir well then squeeze in a little orange juice at a time until it forms a thick spreadable mixture pour over the biscuit base then sprinkle the cranberries and reserved orange zest on top return to the freezer for 5 10 minutes before slicing and racing out the door if your life is more leisurely let the icing set in the fridge before slicing store in an airtight container in the fridge labels baking chocolate family good things new zealand party pudding recipes treats posted by unknown at 13 02 4 comments tuesday august 30 2016 spicy gingerbread and creamy apple whoopie pies remember whoopie pies they were going to be the new cupcakes or the new macarons but i don t think they ever really took off a shame really it s always sad when little cakes never grow up to reach their full potential perhaps they ll make a comeback if slip dresses over white t shirts like we wore in the late 90s can make a resurgence this summer then surely there s hope for the whoopie pie i m hoping i can get ahead of the pack on this one and i might have made the thing to do it spicy gingerbread whoopie pies with creamy apple filling this is a recipe with three stages but it s not hard just make the apple compote the day before so it has time to chill in the fridge the pies can be filled in advance and stored in an airtight container for the apple compote 2 apples peeled cored and diced 3 tbsp caster sugar 3 tbsp water 1 2 tsp ground cloves for the pies 1 large egg 150g caster sugar 100g butter melted 150g sour cream 60ml milk 1 tsp vanilla 3 4 tsp baking soda 1 1 2 tsp ground cinnamon 1 1 2 tsp ground ginger 1 2 tsp ground allspice 1 2 tsp grated nutmeg 250g plain flour for the cream cheese filling 200g cream cheese at room temperature 50g butter at room temperature 1 2 cup icing sugar 1 tsp pure vanilla to make the apple compote put all the ingredients in a small pot and set over medium heat cover and bring to a simmer cook for 10 minutes until the apple is soft whip to a puree with a fork then transfer to a bowl cover when cold and store in the fridge to make the pies heat the oven to 160c and line two baking trays with baking paper put the egg in a large bowl and beat until thick continue beating and gradually add the sugar beat until pale and thick then add the butter sour cream milk and vanilla beat to combine then sift in the dry ingredients fold together until combined spoon into a piping bag with a wide nozzle and pipe small rounds of the mixture about the size of a tablespoon on the prepared trays leaving room for spreading you can also spoon the mixture on to the trays but piping gives a nicer finish bake for 10 12 minutes until the pies are risen and golden brown remove to a rack to cool to make the filling beat the cream cheese butter icing sugar and vanilla together until smooth fold in the apple compote and transfer the mixture to a piping bag fitted with a large nozzle or use a plastic bag and snip off the end pipe a generous tablespoon or so of mixture onto the flat side of a pie half and top with another dust with icing sugar and serve or store in an airtight container makes about 32 little pies labels baking cake diy fruit good things new zealand pudding recipes posted by unknown at 14 57 7 comments monday august 15 2016 apple and almond porridge i m sorry the recent cold snap is all my fault i was the one who said winter was over i was the one who ignored the merino tights sale and who figured my daughter s ever shrinking raincoat would last out the year rest assured i have been paying for my folly last weekend while running in four layers vest long sleeved running top icebreaker rain jacket plus hat plus beanie plus husband s gloves all i could do was think about the steaming bowl of porridge i was going to have when i got home and my hands defrosted enough to stir the pot the temperatures have since returned to double figures just but i m not going to take any chances apple and almond porridge i find the easiest way to do this on busy mornings is to get it going over low heat and let it bubble away while i get ready for work chivvy child out of bed make lunches if you re not a morning person you can start this the night before just put all the ingredients in a pot and leave it somewhere cold until the morning in the summer you can do this and call it bircher muesli but those days are still a bit too far away to think about i reckon 2 3 cup rolled oats 1 apple grated include the skin 2 tbsp ground almonds 1 4 tsp ground cinnamon 1 8 tsp a small pinch ground cloves a good pinch of salt 1 2 tsp vanilla extract 2 2 1 2 cups almond milk put all ingredients in a small pot and set over medium heat bring to a simmer stirring often and cook until thick and ploppy ie bubbling lazily like a mud pool add more almond milk or water if it gets too thick serve with the porridge topping of your choice here it s zany zeus greek yoghurt a drizzle of vanilla syrup and a scattering of chopped almonds cream and golden syrup are also good options if it s a really cold day you can justify cream and greek yoghurt hope you are keeping at exactly the right temperature wherever you are in the world labels breakfast family fruit recipes storecupboard secrets vegan winter posted by unknown at 15 52 2 comments wednesday august 03 2016 how to make really good soup from nothing and a 2 50 bunch of cavolo nero today s three ways with column is all about food waste using up the stuff you d normally throw away while i was thinking about it i realised i do a lot of food saving that s unconscious things aren t so desperate that i reuse teabags i remember seeing a posh and terrifying friend of my mother s doing this and being thoroughly shocked but i do like to extract maximum value from things leftovers get taken for work lunches baguette ends are turned into breadcrumbs or crostini spotty bananas are frozen for smoothies or baking it s stuff that seems basic household common sense but i fear that the very existence of campaigns like love food hate waste which i m proud to support means that people have lost their way i guess if you don t cook often or see cooking as a difficult chore then you re less likely to think about using up your leftovers or you may be like someone i know who cooks a lot but over caters massively and then just chucks stuff in the bin a long lost presbytarian gene means i am morally outraged by this but it s not that hard if you want to waste less you need to be mindful right from the start you need to plan meals to a certain extent you need to shop with purpose and cook with efficiency that means when you get excited by seeing huge bunches of cavolo nero at the shops for 2 50 you need to think on your feet about what you re going to do with it in this case i let it sit in the fridge for a few days waiting for inspiration to strike we have a small ill designed fridge and it s fundamentally unsuited to having lots of stuff in it so when i realised the cavolo nero was balanced on sunday night s leftover roast chicken something stirred in my brain the chicken stripped of fat and skin went in the pot with an onion a carrot and some limp celery i covered it with water and an hour or so later i had a vat of delicious stock i sauted the rest of the celery ano...
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