I always add in more shanks than we need as the left over sauce and lamb make a great easy ragu sauce for over pasta! 6-8 Lamb shanks 1 cup red wine 1 cup lamb or beef stock 1 cups chopped tomatoes 2 bay leaves Pinch celery seeds 4 Tablespoons cornmeal Handful dried mushrooms 1 onion chopped [...]
A few months ago I bought some gorgeous buffalo milk Labneh at the Matakana Market. Unfortunately it’s a long drive for me to get some more so I decided to try ,my hand at making some. I bought this great strainer stand, intended for making jellies from The Scullery on Victoria St in Hamilton which [...]
Posted in Blog, Meatless Monday, Pasta, Recipes on 06. May, 2012
Ingredients 1 cup of pumpkin ½ an onion finely diced ½ cup walnuts ½ cup mascarpone, crème friache or cream cheese Herbs (rosemary, thyme) 2 cloves garlic Olive oil Baby spinach Fetta Fettuccini or pasta of your choice Method Dice pumpkin into small cubes drizzle with olive oil herbs and salt and pepper. Roast until tender. [...]
Infortunately we made a slight mistake in our Autumn 2012 edition of Nourish and forgot to add the amount of sugar in the ingredients for this beautiful recipe. Sorry about that! So here it as it should be, enjoy. 4 poached pears, cut in half Ready-made flaky pastry ( I used Paneton which is available from [...]
This recipe is from the very gorgeous book, Little and Friday, by Kim Evans. 2 cups flour 1 tsp baking powder pinch of salt 125g unsalted butter, softened ¾ cup caster sugar 2 eggs 3 cups mashed banana 1 tsp baking soda 4 tbsp hot milk 1 cup walnuts To assemble ½ cup Caramel ¼ [...]
In a speech to the East Otago Federation of Women’s Institutes, Professor Helen Leach, of the Archaeology Department of the University of Otago in New Zealand, stated that the first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew’s Cookery Book (Dunedin, 1915). This [...]
Posted in Blog, Light meals, Meatless Monday, Recipes, Salad, Vegetables on 23. Apr, 2012
1 cup Quinoa 1-2 beetroots spring onion flat leaf parsley Feta 4 Tblspns Bestow oil 3 Tblspns Sweetree Raw Honey 1 tspn wholegrain mustard Bring 3 cups of water to a boil and then add the quinoa. Cook for aprox. 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw [...]
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