Tag Archives: waffles

Where to eat out in post earthquake 2 Christchurch

Post 22/2/2011 Christchurch Earthquake Under the Red Verandah now is rubble. Rebuild is happening now and After the Red Verandah has now opened from a cottage next door

Under the Red Verandah cafe and restaurant, Worcester Street, Christchurch pre earthquake

 

Just about all my favourite eating out establishments have been red stickered, meaning it is unsafe to enter as structurally the building is now deemed unsafe, yellow stickered meaning restricted entry only for essential access – does morning coffee count?or green stickered meaning no restriction of use (However I have noticed Deli cious cafe in Sumner has a green sticker and sadly for all its loyal locals has still not reopened, Maybe Poor Holly is too traumatised?). I have been keeping my ear to the ground and have heard these updates on some of my favourite eating/coffee out establishments.

1: Mediterranean Food Warehouse, Tuam Street, Christchurch  http://www.mediterraneanfoods.co.nz/Earthquake-Damage/c104/index.html?osCsid=c6c2b8ca9fe99b57429b923efc6c735d  They apparently lost a wall and were in the process of having a temporary wall put in. The restaurant is expected to re-open in approximately six months time!!. It will be a long winter without their gorgeous thin crust pizzas and panforte. The warehouse store should be open sooner.

2: A suburban Christchurch institution for Brunch, Lunch, coffee and cake. The beloved Under the Red Verandah cafe or as my family have nicknamed it UNDIES http://www.utrv.co.nz/ . After it was bulldozed a few days after the earthquake it has now managed to reopen on a much smaller scale in the shed next door and adjoining cottage property. I look forward to supporting them by popping in for a coffee next week.

I love to cook at home but I also love to have time out from my kitchen bench and relaxing dining out. Everyone I have been speaking with in Christchurch are struggling with the anxiety of cabin fever. With limited options of places to go It feels like living in a rural town with one cafe, one supermarket (if you are lucky) only open. I am looking forward to supporting all my favourite cafe reopening and seeing them get cranking again!.

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The nicest blueberry & lemon pancakes

This is the secret to fluffy, delicious, speedy pancakes for breakfast….Buttermilk and my food processor. occasionally I will get really organised and buy some buttermilk, blueberries and most importantly make sure I have plenty of REAL maple syrup. Lucia absolutely devours these sweet pancakes down more like she is inhaling her food rather than eating it. Then comes “more Mummy – MORE”! her new favourite sentence when she really approves of whats on her plate. Like all really good recipes this one came surprisingly via the recipe on the side of the Tarurua Buttermilk container!. I am doing what all good friends do passing this recipe on to all my good friends.

Lemon and Blueberry Pancakes

1 Cup self-raising flour

1 Cup cultured buttermilk

2 eggs (Imperative – Really big fresh free range eggs, do not dare use anything else if you want perfection)

2 TBSP sugar

1/2 tsp baking soda

grated rind of 1/2 lemon

3 tbsp melted butter

1 cup blueberries

      Method

  1. Blend all ingredients together with the exception of the butter and blueberries, to form a smooth batter. Now add the blueberries and melted butter. I do all of this in my food processor.
  2. Lightly grease a frypan and add enough mixture to cover the pan or to the size you desire.
  3. Cook on a medium heat. When bubbles form, turn the pancake over and cook the other side.
  4. I like to serve these with sliced banana, maple syrup, softly whipped cream or a dollop of creamy natural yoghurt with a sprinkling of icing sugar. 

These are so good. When I made these yesterday I experimented and roughly blended the berries in with the batter which gave the batter a lovely purple colour!. Both ways are lovely but I think by adding the blueberries to the batter after you have a smooth batter and keeping the berries intact makes a  prettier and photogenic pancake. This is my kind of early morning recipe when you are still sleepy-eyed and want to make breakfast/brunch to impress.

 

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Recipes for the young and the young at heart

Yum Cake Mum!

Are you like me and flip through glossy cookbooks, imaging yourself cooking and eating the perfect food on each page. I always have a long shopping list of recipes I can not wait to try out. I have been gaining a fervent desire to learn and have been disciplined in following recipes to see the intended result of the cookbook author (who is quite often very qualified). Wow – I am forever amazed at the RESULTS!. Beautiful, delicious food and I am developing new skills and knowledge along the way. Take one of my favourite food writers Tessa Kiros (there is a long list of favourites) however I do have a couple of her cook books. I have been reading and cooking from Apples for Jam this summer holiday. The title is so subtle and it only dawned on me after cooking some of the recipes that this is really a children’s cookbook full of wonderful lively italian family meals very suitable for my 21 month old Daughter Lucia Belle but still delicious for the family to eat. I love how Tessa writes the food memories of her husband’s family and his childhood memories of what would eat growing up in Italy. Today I finally got around to making the BERRY AND BUTTERMILK CAKE. It reminded me of a berry scone mixture. I was thrilled it looked just like Tessas picture in her book. My Lucia Belle squealed with delight when she saw the cake turned out of the tin and onto the cooling rack. We both cut it warm and enjoyed it for a late afternoon tea.

Berry & Buttermilk Cake

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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

 

Ingredients 

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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Curry in a Hurry

Oh this is so easy I promise you, it has no grinding of spices (or at least I didn’t), no time-consuming prep. This is the most definitely a late home from work Simple Massaman Chicken curry in a hurry. It is lovely and sweet with the sweet potato, sweet creamy coconut milk and tender chicken pieces. A satisfying tasty mid-week meal. Oh and did I say easy. This complicated cook loves to have an easy dinner task a few nights of the week. Enjoy. 

Recipe –  Simple Massaman Chicken  

Shopping list: 400gm chicken tenderloin, massaman curry paste, 400 ml can coconut cream, one kumara, few handfuls baby spinach, one onion, fish sauce, soft brown sugar,  nuts. 

1:  You will need one secret ingredient. A jar of good quality Massaman curry paste. I used Valcom from my Asian food warehouse. Heat 1 tablespoons of massaman curry paste tablespoon or more to your liking in oil in a pan over low heat until fragrant. 

  2: You will also need approx 400 gm  chicken tenderloin chopped into chunks, I find these are so tender when cooked like this. Add this to the curry paste in the pan and cook till it changes from pink to white over a high heat. 

 3: You will also need to peel and chop into cubes a golden kumara.  Add this to the pan with the coconut cream, 2 tbsp fish sauce and 2 tbsp brown sugar to balance the flavours. Also add one onion chopped into chunks. Simmer for 10 minutes. Stir through spinach. 

4: Serve over rice with tamari roasted almonds or peanuts sprinkled. 

Curry in a Hurry

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Waffle Fruit delight

I often call my husband a waffler as he loves to have a good old waffle, gab, chat, yarn!, but then again he has said I can be a real waffler myself. Once I am on a subject I love away I go…..    

Well this morning Lucia who is nearly 14 months old woke up at 6.50am and wanted to get going. She was waffling to herself  in her sophisticated baby talk. I had to get up and decided to take her for a big walk around the hill in her pram on the way I thought I would make some waffles once we returned home.    

Cinnamon Waffles with fresh Fruit and Yoghurt

 

In the blender went:    

1 tablespoon of caster fine sugar    

1 &  1/2 cups of self-raising flour    

125 gms melted butter    

1/4 tsp salt    

2 tsp cinnamon    

1 cup milk    

3 eggs    

Then simply pour the waffle mixture into the preheated waffle iron. I chopped up some fresh pineapple, banana & the juiciest mandarins. A quirt skirt of golden syrup ( I had run out of maple syrup) a very light dusting of icing sugar and a great dollop of the creamiest piako mango yoghurt over the top of the waffles….hmmm sooo good.     

p.s Lucia asked for waffle seconds x x

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