Tag Archives: lindsey bareham

Pizza Bonita

I have been M.I.A . from my blog but not from my kitchen. I have still had to eat and feed my family. What a joy to be writing again after so many months with no decadence of time or creative energy to spare  and discuss in-depth about my favourite topic – food. I am now on holiday and have a stack of recipes piling up I can not wait to cook…and then eat with the ones I love. I am now officially on holiday for the next month. It has been a luscious 28 degrees all day and they sun is now setting and has now turned the sky pink. 9:30pm

8:00pm Four pizza dough recipes were all competing for my attention. So I decided to take the best of all four and created this stunning, too gorgeous to eat, perfect home-made with love, kneaded with (post work frustrations) fusion pizza.

How good do these ingredients sound -PIZZA with El Ras Hanout spiced Lamb, courgettes, mint, basil, pine nuts and feta.  



Summer Evening Pizza


 Simple Pizza dough

400 grams flour

1 tablespoon instant yeast

1 teaspoon of salt

1 cup warm water

2 tablespoons olive oil

Mix the dry ingredients in a bowl. Combine the water and oil and pour onto the flour. Mix to form a soft dough, adding more water if necessary. Tip onto a lightly floured bench and knead until smooth and elastic. Place in a lightly oiled bowl, cover with clean tea towel and set aside in a warm place until double in size.

Preheat the oven to 210c (put your tray just above the middle of oven). Halve the dough and roll out on a lightly floured bench into circles (I did mine to fit my pizza stone, which I oiled).


 Lamb mince browned off in heavy based pan with tablespoon of el ras hanout. Be generous. Sea salt & pepper.

4 slim yellow & green courgettes peeled with potato peeler into skinny strips. combine with large handful of fresh chopped basil & mint, 6 tablespoons of olive oil & sea salt/cracked pepper.

200 grams  cows or goats feta

70 grams pine nuts

This will make two big pizzas and feed 6 people or 3 piggie people 😉 

Bake in the HOT oven for about 15 minutes until the base is crispy and  pizza is golden. Sprinkle with few more chopped herbs and drizzle with only the best extra virgin olive estate oil you own!.

Cooks note: (recipe inspired and part from Dish magazine issues 15, 32, 20 & 29). Gennaro’s Italian Year- Gennaro Contaldo, who was Jamie Olivers mentor also had a great section on pizza making.  I considered making a fresh summer salad but am glad I did not as this is very filling.








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Roasted Vegetable Goodness

I always am amazed how delicious and easy roasting food can be. I think I go through stages of labouring over my hot stove thinking I am being so clever, pan sauteing , braising, poaching, frying, however I am probably just making a lot of work for myself even if the result is sumptuous. I then stumble across some ingredients or a recipe which makes me throw all my chopped, prepped ingredients in a roasting tin, pop them in the hot oven and ahhhh relax until my trusty beeper tells me it is all ready to be simply served & enjoyed. 

The ingredients that caught my eye this week were a a couple of perfect  lean pork fillets from the Redcliffs Butchery (he knows his pork he is the guy on the pork advertisement on TV!),  winter pumpkin – this is the best $1-3 you can spend this winter, red onions, new season carrots, whole garlic cloves, braeburn apples all from my Local Lyttleton Farmers market. 

The inspiration came from my 2008 Issue 19 Aug-sep DISH magazine. 

Pork Fillet and Roasted Vegetable Salad with Honey Baked apples….oh this is as good as it sounds actually it was better than my expectations. 

Pork Fillet and Roasted Vegetable Salad with Honey Baked Apples

Prepped winter vegetables ready for the oven



600 grams free-range pork fillets, 

2 table spoons olive oil 

2 cloves of garlic crushed 

2 teaspoons finely chopped rosemary 

finely grated zest of 1 lemon organic/unwaxed 

sea salt and ground black pepper 

Salad – 1  pumpkin butternut or buttercup or I used a small gem squash I think it is called(Dish recommended parsnips), 2 red onions, peeled and quartered through the root, I also used some red pepper cut into thick strips, 3 carrots, peeled and cut on the diagonal, 8 whole cloves of garlic, skin on as they will pop out like juicy morsels once roasted, 2 handfuls of baby spinach. 

Home made apple sauce


Apple sauce – 4 braeburn apples, skin on, cut into wedges, knob of butter, juice of 1 lemon, 3 tablespoons honey, 1/2 teaspoon sea salt, 1 teaspoon of chopped thyme. 

Dressing – 2 tablespoons lemon juice, 1/4 cup extra virgin olive oil, 1 clove of garlic, 1 teaspoon whole grain mustard, 2 tablespoons finely chopped chives, sea salt and freshly ground black pepper. 

Preheat your oven to 200c 

Pork: Trim the pork of any silverskin and tie with kitchen string, tucking the thin end under for even cooking. Combine the olive oil, garlic, rosemary and lemon zest in a bowl and season. Rub over the Pork and set aside until ready to cook. 

Pork fillet trimmed and tucked ready for cooking


 Apple Sauce: melt the butter in a ovenproof saute pan (I love my www.lecreuset.co.uk) , add the apples and lemon juice until they just begin to colour. Stir in the honey, salt & thyme. Roast in the oven for 15-20 minutes or until just tender and caramelised. 

Salad: Combine the Pumpkin, red pepper, red onions, parsnips, yams  or whatever veggies you have chosen in a large roasting dish. Toss with a little olive oil and season. Roast for 40 minutes or until tender, turning occasionally. Leave until just warm. 

Dressing: Whisk the ingredients in a bowl and season. Add the spinach to the roasted veggies and toss with the dressing. 

To finish: Heat a little olive oil in a saute pan and brown the pork on all sides. Roast for 12 minutes or until just cooked. 

To serve: Slice the pork on the diagonal and toss with the roasted vegetables. Serve with the apples. Serves 4-6 

Please leave a comment if you like the look of this and please let me know if you try this recipe and how you find it. Thanks for visiting, Bonnie


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The princess and the pea…soup

Once upon a time there was a prince who wants to marry a princess, but is having difficulty finding a suitable partner. Something is always wrong with those he meets, and he cannot be certain they are real princesses. One stormy night a young woman drenched with rain seeks shelter in the prince’s castle. She claims to be a princess, so the prince’s mother decides to test their unexpected guest by placing a pea in the bed she is offered for the night, covered by 20 mattresses and 20 featherbeds. In the morning the guest tells her hosts—that she was most put out —that she endured a sleepless night, kept awake by something hard in the bed; which she is certain has bruised her. The prince rejoices. Only a real princess would have the sensitivity to feel a pea through such a quantity of bedding. The two are married, and the pea is placed in the Royal Museum. (adapted from Wikipedia)

This soup is dedicated…. if you can dedicate soup, to all the princes out there looking for their princesses.

The Princess and the pea.. soup

4 slices of rindless streaky bacon

1 onion or leek

1 small lemon

50g butter

salt and pepper

750g frozen peas

1 1/2 litres chicken stock

To make: Slice across the rashers of bacon to make chunky, short ribbons. Place in a medium-sized heavy bottomed saucepan and cook gently at first as the fat runs, until very crisp. scoop from the pan and set aside to drain on paper.

Meanwhile, chop the onions or leeks finely. Zest some lemon peel. Add the butter to the pan and fry the leeks or onions add the lemon zest, season cover the pan and cook over medium to low heat for 5 minutes. Add the chicken stock to the pan and bring to the boil, then add the peas. Boil for 2 minutes then liquidize in batches and pur back into your pan. Reheat and adjust seasoning with salt, cracked pepper and lemon juice. Serve with garnish of bacon. So simple, green & nutritious. Recipe thanks of Lindsey Bareham.



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Cooking for my cousin Brad Pitt

Every other week my fav cousin comes over for dinner.  

Our conversation usually goes something like this….  

(Two wine glasses come out of the cupboard, wine bottle cracks open…wine pours into glass, cousin starts to help me prep dinner)  

Cousin: How are you Jen (thats Anniston by the way – my alter ego)  

Me: Great Brad! Whats the Goss? (Brad Pitt is his alter ego)  

Cousin: I had a pie for lunch yesterday, gourmet flaky pastry with organic chicken & a side salad and the best bit of (muck: means sweet, fattening cake/slice etc)  caramel slice from Undies (That is our favourite cafe ‘Undies’ short for www.utrv.co.nz/ )  

Me: Pies (Cousins other nickname when he’s having a fat day) I hope you went for a run!  

Cousin: I went to the gym first then ran scarborough then last night made the most delicious salmon pasta blah blah  

I have to say a lot of our conversation revolves around food, what we eat, where, when, and with whom and most importantly how good it was!. Love of food runs in our family, we are like a big mediterranean family. I have 23 cousins and 13 second cousins and that is just on my Mothers side.   

Dinner this week was some stunning fresh firm white tarikihi fish fillets  cooked lovely and crispy with an orange, parsley & pine nut salad. I served the fish upon wilted greens with fried chick peas.   

Utterly divine, fresh, light, and a little spicy, there was a storm outside. Hence the reason I had to make Brad aka pies aka cousin a Banana butterscotch self saucing pudding with vanilla icecream for desert. Now that was heaven.   


Bon appetit Bonnie x  

Crispy skinned Fish with orange, parsley & pinenut saladBanana Butterscotch self saucing pudding


Recipe from Dish magazine issue 29 April-May 2010
Crispy skinned Fish with Orange, Parsley and Pine nut salad
750 grams firm white fish fillets, skin on if possible
1/2 cup flour
sea salt & freshly ground black pepper
2 tablespoons olive oil
knob of butter
Fish: Cut each fillet of fish in half on the diagonal.
Season the flour well with salt and pepper and place in a shallow dish. Toss the fish in the flour shaking of the excess.
Heat the olive oil and butter in a saute pan. The butter helps the fish to brown nicely and the oil prevents the butter from burning. Place the fish skin side down, and cook until crisp. Turn over and briefly cook the flesh side. Drain on paper towels.
1 orange
1/2 cup roughly chopped parsley (it was raining so I did not bother going out to the garden, so optional was great without it)

Banana Butterscotch self saucing pudding


Peel the orange with a knife to remove all the white pith. Cut the flesh into small pieces and combine with the remaining ingredients.
To Serve: Place the fish, skin side up over the wilted greens (recipe below) and then top with the orange salad.
Wilted Greens Recipe
4 large stalks silverbeet
8 medium stalks of cavalo nero (get from your farmers market)
1 bag of spinach
1/4 cup of olive oil
1 x 400gm tin cooked chick peas, drained and rinsed
1 clove garlic, thinly sliced
1/4 tsp chilli flakes and half a lemon
Wash all the greens well in cold water. Cut out the tough centre stalks from the silverbeet and cavalo nero. Cook the silverbeet and cavalo nero in a saucepan of boiling salted water until just tender. Ad the spinach and turn to wilt. Drain and refresh in cold water. Tip into a clean tea towel and pat dry to remove excess water.
Heat the olive oil in a saute pan, add the chickpeas and cook until the skins are crisp. Add the garlic and chilli and the greens and cook, turning with tongs until heated through. Season and squeeze over the lemon. Now its ready to serve.


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Fish Dish


Fish Pie with light greens


I have been craving seafood. I went to Manchester Street seafood for the first time ever this week and was in seafood heaven!. All Seafood desires can be fulfilled, the selection was vast. There was filleted fish and whole fish for the more adventurous cooks.  I was lucky to buy fresh Tuna steaks for $32 kg and shiny salmon fillets (already pre boned) for $32.95kg they must have the best seafood selection in Christchurch, New Zealand.         

It bought me back to the time of growing up in Auckland with sweet memories of actually eating fresh pan fried snapper that Dad just line caught of our little boat from the Hauraki Gulf Harbour. Fish this fresh literally breaks up in the pan and melts in your mouth. I have forever been disappointed with most fish eaten since we moved to the South Island. There was also the time when I was ten and we went and stayed in a batch in Mangawhai Heads North of Auckland and we caught mud crabs and collected little pipis. We were walking along the beach and a John Dory jumped straight out of the ocean onto the sand in front of us, that was a tasty supper. I also have always been first to put my hand up to share the crayfish with my Dad, we would break the legs off and suck the soft juicy flesh out, so delicious and kiwi I think. We after all live on an island in the pacific ocean it makes sense that we enjoy some seafood from time to time.       

I went to the Lyttelton farmers market and bought this really “fresh off the boat” break in the pan, melt in your mouth tarakihi a few weekends ago. I then bought some locally grown last of the season green and yellow  baby courgettes, non spray cherry tomatoes and small potatoes. I then made this DISH magazine recipe from Issue 26 Oct-Nov 2009.       


4 X 200 GRAM Freshest FISH FILLETS you can buy       

Marinade for fish       

2 tsp ground cumin       

1 tsp sweet smoked paprika       

 (buy this from Mediterranean Warehouse, Tuam st, Christchurch, it is $12 a tin and last ages)       

1/4 tsp chilli powder       

2 cloves garlic       

finely grated zest of 1 lemon       

2 tablespoons of chopped coriander       

Market Fish


 To Finish:    

 3 Zucchini, sliced on the diagonal    

2 tablespoons currants or I used sultanas    

juice of one lemon    

2 medium vine tomatoes    

2 spring onions, thinly sliced    

2 tablespoons of mint or flat leaf parsley&nbsp    

Marinade: Blend all the marinade ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead. Heat a saute pan with a little olive oil. season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a warm plate and cover loosely. Do not wash the saute pan you want to keep all those wonderful flavours. Add a little more of the olive oil and scrape int he remaining marinade. Add the zucchini and currants and cook for 3-4 mins until the zucchini has started to soften and golden. Add the lemon juice, tomatoes, and spring onions and cook for 2 mins. Season and stir in the fresh herbs. To serve: I served over little potatoes with the zucchini mixture and fish on top.    

There is something so comforting about eating a fish pie. Its simplicity, meal in one dish is a major appeal for a multi tasking Mummy. I love to poach monkfish fillets in the milk with some fresh herbs before making my white sauce. I then sometimes add steamed spinach to the bottom of the pie to bump up the vegie intake. You can also add prawns and smoked fish like ling or fresh salmon works well poached also. Fish and potatoes go so well together. Like all good relationships opposites attract and make a good balance. Fish from the under the sea and potatoes from under the earth.       

Simple Home Made Fish pie


8 min Oven grilled Salmon with Chunky guacamole


Thanks to Gordon Ramseys wife Tana I was able to make this delicious recipe of chunky guacamole which teamed perfectly with my grilled salmon fillet.       

For the guacamole you need two ripe avocados, stone removed and mashed, juice of 1 lime, 1 small red chilli deseeded and chopped finely, 2 tbsp sour cream and 2 tbsp fresh chopped coriander (optional)       

Fish cooked any way really is the dish!       

Bon Bon x


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Busy Mothers Day Dinner!

I have to confess I have been feeling very lazy the last week and have been exploring recipes using my slow cooker. I live in Christchurch and this week there has been a slight nip in the air, hence the stew. There a quite a few advantages for using a slow cooker. I can cut, chop and assemble the meal in the morning turn the button on low and  then do absolutely nothing to it (maybe a quick stir) let it do its thing for 8-9 hours. With a one year old it is fantastic I can sneak a bit of the meal at 5.30pm to feed to Lucia and then finish getting her ready for bed and then we have ours at 7pm. The smell when you arrive home is fabulous, slow cooked meat & veges cooked in red wine & fresh herbs, It is like having your absentee Grandma cook you a hot senior citizen casserole.  

My slow cooker on my kitchen bench


My husband went through a stage where every time I sent him to the supermarket to buy a few things sugar, milk etc he would come home with random impulse purchases. I am talking about household goods and appliances on sale at Woolworth’s supermarket!. They all had the same things in common, they were fairly cheap imports from China which were badly made. Firstly he came home with a microwave.  Shortly after owning it the light stopped working and the tray stopped spinning at that point I thought it was a health hazard and retired it to the shed in the garden .It has put me off microwaves forever. Next he came home with an electric guitar!, this I made him promptly return. Next time he came home with  the slow cooker and it only cost him about $40 yet I have had so much use from it over the last 4 years!.  So my point is these are not expensive and probably a worthwhile kitchen appliance to own, especially for lazy or “smart” cooks.
Recently I got up at 3am in the morning to put on some porridge for us, the cinnamon made it really sweet tasting without the need to add too much sugar. This is the most tasty, nutritious porridge ever. I found the recipe in a Annabel White recipe book for Healthy Eating. If you’re wondering why you would go to all this effort. well firstly it takes about 3 minutes to prep. Then when you wake up on that cold autumn morning and enter your kitchen to the smell of cinnamon and all you need to do it fill your bowl and add dollops of creamy yoghurt. You need to make sure it is the best yogurt in New Zealand  http://www.piakoyoghurt.co.nz/ You can buy this yogurt from Petrinis in Ferrymead or New World in Redcliffs. You could put your slow cooker on a timer to switch on. It takes about 3-4 hours on high. I believe every slow cooker is slightly different you will get a feel for how hot yours is the more you cook in it.
Slow cooker Cinnamon & fruit Porridge
1 Cup of rolled Oats
2 Cups Milk
1/4 cup dried fruit eg:sultanas, apricots
1 Teaspoon or cinnamon
1/4 Tsp salt
This week I have been really been enjoying Chicken or Turkey Stew. This is the recipe I have been using quite successfully. This meal is a bit like an old-fashioned classic kiwi dinner…. Meat and 3 vege!. I like serving it over steamed rice but you could have it over couscous or just on its own with some crusty buttered bread to mop up the juices.
3-4 Potatoes peeled and cut into chunks
1-2 Kumara peeled and cut into chunks
3 carrots peeled and cut into chunks
850gm-1kg Chicken, Turkey Thighs (free range is the best, email me if you are unsure where to buy and I will advise)
Lamb and Pork work well too
1 onion peeled and finely chopped (for really “smart cooks” you can chop this finely in your food processor)
2-3 fresh cloves of garlic finely chopped or minced
2-3 tbsp fresh herbs rosemary,parsley or thyme
 (if you don’t have herbs growing in your garden, get some from the roadside)
salt and pepper to taste
410 g tin of Campbell’s condensed  cream of chicken soup
A slurp of red wine
1:Place first three ingredients in slow cooker first, then add onion and garlic.
2:place meat on top and the remaining ingredients.

Chicken Stew


How easy is this! I hope you give it a try to let me know what you think.

And Chicken Stew another night with steamed spinach


Ok I admit this is not quite restaurant fare but real earnest home cooking and still it ticks all the boxes for good general nutrition. The veg, carb & meat box!. I also recommend a glass of red wine to enjoy with it!.
These are only two examples of things you can do with your slow cooker, it really is endless.
Maybe you should give yourself the night off cooking for Mothers Day and why don’t you pop your slow cooker on in the morning and enjoy this recipe!. 

Lucia & Mummy

It has been thirteen months and 6 days since I become a mother and it is the busiest yet rewarding job in the world!. HAPPY MOTHERS DAY TO ALL THE HARD WORKING MUMS!
Bonnie Brown x


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Inspired Cooking…

I need to feel inspired to cook, I surround myself with lots of good sources to give me ideas.  I think I have read so many cookbooks that I can just look at a recipe and the ingredients and get an idea if I would like it and how it may turn out. This also makes very good practice when it comes to deciphering restaurant menus!.  Quite often Hubby will look across the table at what I ordered and go “ohhhhh”.

Here are my Top 4  favourite places I go when I have a jaded palate and need to create some fresh new food excitement in my kitchen.

1: DISH Magazine . OH my goodness! I LOVE THIS MAGAZINE!. The best New Zealand food magazine, I have heard people in France are now ordering this magazine online. I have improved my cooking knowledge, technique, skill by cooking and reading these magazines. It also helps the photography is so beautiful it has you salivating right to the kitchen. please go to the website and get a subscription quick. It will be a lifetime subscription I promise you will not be dissapointed. http://www.dish.co.nz/

2: The Library. I am not joking, the library is cool again. Every couple of weeks I loan a selection of cooking books and test and try them out. This is much better than buying an expensive cook book which you cook one recipe from which unfortunately burns in your oven and you never use the damn book again. Try before you buy. If you cook a number of recipes from the book you may want to consider investing in a copy. There have been a few books I have discovered this way I will list them at the end of my post.

3: Food TV, Sky. Ok I admit it I am a food Tv geek. This would only be a complete crime if I watched the cooking programmes and never cooked. It is amazing but you can actually learn quite a lot from cooking demonstrations. With the internet now if a particular recipe looks good I can google it and print it off and have it on the table for dinner. I found my Bill Granger  Tuna Rissotto recipe this way. I have now printed this recipe off and given so many copies away. My sister is so addicted to it every time I ask her, Jess whats for dinner it is this Rissotto. 


See the website for the link to this easy recipe. If you have a young family to feed this is great you can assemble and put in the oven for 30min while you do something else. It is very good with tins of flavoured tomatoes eg: Watties indian/mexican/morrocan

I like to serve it with a fresh crunchy salad.

4: Online  You almost do not need to even own a cookbook these days the amount of information and recipes online is vast. Let me save you some time in cyber space and share what sites I find useful.

http://uktv.co.uk/food/homepage/sid/566 I use this website a lot. I find it very useful in its layout. You can search under a particular ingredient eg:chicken dishes or by your favourite type of food eg:Italian. I never seem to have a enough time to peruse this site.

http://www.101cookbooks.com/ I found this website while I was hunting for a red lentil soup recipe (picture top of post) . Heidi who writes 101 cookbooks is a San Francisco based photographer and cook book writer. She is interested in Whole & Natural vegetarian foods. She has an eye for a beautiful photo and if I ever have only one grain or vegetable  ingredient and am not sure what to cook I can search her site down the left hand side by that ingredient. I would reccomend her red Lentil soup too!.

If none of these work to inspire me I can always rely on my hunger to inspire me back to the kitchen.


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