This recipe is for SweetNewZealand, the sweet monthly blogging event for Kiwis, this month of September hosted by moi, so I won't bother adding the link because it would bring you straight back here, even if this would probably register as an extra visit
Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less
Emma is our Kiwi blogger/chef living in Australia, so she gets strawberries before most of us in NZ (decent strawberries, I mean, I needed some for work at the beginning of the month, and I did find them in the shops, but it took me half an hour to sort out the photogenic ones
This recipe is for SweetNewZealand, this month hosted by Bridget of After Taste. Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour
This recipe is for SweetNewZealand, the monthly blogging event for Kiwi bloggers. ) just like apricot kernels or fern fronds, but in small amounts, and occasionally, they feel safe (and I am still alive
What I am looking forward to more than the competition between the bakers (personally I wasn’t that excited by what the home bakers produced last year, with the exception of one or two recipes) are the master classes that accompany each episode, these are hosted by show judges Dean Brettschneider and Jade Lipton (new to the show this year)
Later that week, we used the herb spread on fresh NewZealand salmon and what a treat it was. Our visiting family from South Africa and Singapore turned into a festival of food
This time last year we were heading off for our intrepid adventure, touring NewZealand. It was just at the end of the Whitebait season and we ate it at every opportunity, as we drove down through the country, until the season ran out and there was no more
Jo Seagar Bakes will appeal especially to sweet tooths. In Jo Seagar Bakes she shares her precious family recipes which were handed down through the generations as well as many new ones which she has created over the years
Some call it the Hokey Cokey, but I like to think that it’s related to this sweet somehow. I had forgotten all about hokey pokey until recently when we went down to visit my family in NewZealand
She also loved it and let me try it, I love the combination of flavours here, the sweetand sour mango goes really will with sesame, chicken and crisp salad leaves
West Indian NewZealand Lamb Curry. Massive spice and super soft and tender lamb. Make a wet paste with all the spices and the butter and rub all over the meat, make sure you cover it completely
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