Saturday, December 10, 2011

Magical Lamb Tagine

so hungover yesterday, I couldn't even hold down water.

Magical Lamb Tagine
A "Food in a Minute" recipe that is surprisingly good.


  • 5-6 tsp Gregg's Moroccan Seasoning (I used turmeric, cinnamon, and chilli as I had none)
  • 6 lean lamb chops
  • 400g can chopped tomatoes
  • 1 c chicken stock
  • 1/4 c chopped dried apricots
  • 1/4 c Wattie's Bit on the Side Spiced Apricot Sauce (optional)
  • 2 tbsp corriander
  • 2 sliced celery sticks
  • 2 tbsp flour
  • 1 diced onion
  • 2 chopped carrots
  • 1 tbsp oil
1. Combine 3 tsp Moroccan seasoning with flour, mix well, toss lamb pieces in seasoned flour.

2. In a tagine or deep non-stick frying pan with a lid, heat oil and brown chops on both sides, set aside.

3. Reduce heat, gently fry onion, carrots and celery in the remaining oil, until just tender. Stir in remaining Moroccan seasoning and cook for 1 minute.

4. Pour over Wattie’s Chopped Tomatoes in Juice with stock, stir to combine. Return chops to the pan, scatter over apricots, cover and simmer very gently for 50-60 minutes, or until the chops are tender.

5. Stir through Wattie’s Bit on the Side Spiced Apricot Sauce, season with pepper and coriander. Serve with couscous.

Sunday, October 2, 2011

Delicious Lemon Cake

 250g butter, softened
2 cups sugar
6 eggs
2 cups flour
2 tsp baking soda
1 cup sour cream/greek yoghurt
4 tbsp lemon rind

Cream butter and sugar and add eggs one at a time. Mix thoroughly. Fold in remaining ingredients and bake at 160 degrees for an hour.

For the lemon buttercream, mix 100g softened butter, 200g icing sugar, 1 tablespoon lemon rind and 100g cream cheese. Add 1-2 tbsp water to thin the icing down if too thick (it will pull the cake and you will end up with crumbs all through the icing).

Sunday, September 25, 2011

Ultimate Chocolate Brownies

Let us now make an ontology of "Things You Will Be Grateful For."
Item number one: This Chocolate Brownie Recipe.

This is the winning recipe for "New Zealand's Favourite recipe." I usually halve it unless I have a particularly large crowd to feed but it has always come out perfectly and I sneakily added a teaspoon of espresso-ground coffee to the cocoa and butter mixture in this batch. Genius.

Wednesday, September 14, 2011

Bagel Time

Admittedly, I'm mildly hungover. Everyone knows what that means.

Bagels a la Alison and Simon Holst
3 tsp Surebake yeast
1¼ cups warm water
2 Tbsp honey
1½ tsp salt
1 cup wholemeal flour
2 Tbsp gluten flour
2 cups high grade (bread) flour

Mix the first five ingredients together and mix to form a messy gloop and leave, covered in clingfilm, in a warm, dry place for 15 minutes.

Add the remaining ingredients and mix to form a soft dough.

Knead for five to ten minutes. The dough should be velvety and smooth and spring back when you push it.

Divide the dough into eight and form into sausage shaped, then stick the ends together with a little water to bind and leave on a baking-papered tray while you do the next step.

Bring 5-10cm of water to the boil and slide the bagels in with a fish slice. Cook each bagel for 30 seconds and then return to the baking-papered tray.

Brush with an egg wash and sprinkle with seeds. It's traditional to use poppy seeds or sesame seeds but I only had sunflower seeds so used those instead. They were delicious!

Bake 10 minutes at 220 degrees celsius.

YAAAAAAAS. We have cream cheese and smoked salmon in the fridge. GUESS WHAT I'M HAVING FOR LUNCH!

Sunday, August 14, 2011

Chicken Pot Pie & Sticky Date Pudding

Had the Engineering ball last night so accordingly cooked things that took a little more effort for dinner. Hungover Elese = large amounts of cooking. I did these wonderful chicken and leek pot pies (Donna Hay recipe) and little sticky date puddings with a caramel sauce. DELICIOSO.

Monday, August 8, 2011

Caramel = !!!!!!!!!

Amazing new revelation whilst making this simple caramel and pear tart for dessert tonight: dipping salted pretzel sticks into the caramel tastes 999999999999999999999999999999999999999999999999 good.

!!!!!!!!!!!!!!!!! I KNOW WHERE DEM GIRLS AT

Sunday, August 7, 2011

Lemon Meringue Greatness

I made an amazing beef casserole with creamy mashed potato on Friday night, followed by a perfect lemon meringue pie. I love desserts that have multiple components, they are much more exciting to make! The beef casserole was wonderful, I have an extreme aversion to the horrible store-bought beef stock so used marmite, worcestershire sauce, and soy sauce instead and threw in a few bay leaves and a generous dose of pepper (as well as the standard onions/garlic/oil or butter/salt base). It was ha-mazing. Mashed potato may be the ultimate comfort food. It's the kind of thing I crave in winter, and you can't do a proper mash without butter and cream.