This is the ultimate winter comfort hot chocolate. It has real chocolate melted into it so you know its going to be delicious. It is great for those winter days when its hard to warm up or as an after dinner treat. Note it is quite rich, just the way I like it!
Savoury muffins are excellent for getting rid of leftovers out of the fridge. I use a basic savoury muffin recipe then just add what ever ingredients I have in the fridge to it. For this recipe I have used some caramelized onion, spinach, blue cheese and feta and man are they good!
This recipe is doing the rounds at work and considering I work at one of New Zealand’s largest beef and lamb exporters this is a huge compliment to Chelsea Winter who created it. These shanks are outstanding on a cold winters night and superb with a nice red to wash it down. I use my trusty slow cooker for this so that I can come home from work and devour however you can do it in the oven. Visit Chelsea’s website below for the original recipe.
Pad Thai is a very popular street food in Thailand. It has also become a kiwi favourite. This recipe is a simple yet an easy version that never fails.
White chocolate and raspberry is a popular flavour match and loved by many. This slice is a little creation of mine that I made with some leftover ingredients. The use of freeze-dried raspberries adds a burst of flavour and jazz’s up a basic no bake slice. This recipe works well doubled if you have a few mouths to feed.
This is my take on a friend, Jaclyn’s, Mars Bar slice. It only requires 4 ingredients and can be whipped up in about 10 minutes. Great for those last minute guests or children’s birthday parties.
This recipe has received raving reviews and has been requested to be a regular fixture at our house. It is sticky, sweet and quite moorish. I served with coconut rice and steamed beans but it could also work as more of a stir-fry with a lot more veges.
This recipe is my go to curry and packed full of flavour. You can add what ever protein you like however I find either chicken or fish works best. If using fish I like to use monkfish as it is a meaty fish and holds its shape well.
This is a delicious honey mustard chicken bake that is very easy to make. The hardest part of this dish is waiting for the thing to cook.
No one should ever waste ganache. Ganache makes the best chocolate truffles that you can then add any flavour too. Great for an after dinner treat!
I made this layered chocolate cake my friends birthday. I used my basic chocolate cake recipe that I have been making since I was kid then doubled it to make the layered cake pictured. I used 2 x 23cm tins and 2 x 28cm tins for the pictured cake. The usual cake recipe makes either 1 large 28cm cake or 2 x 23cm cakes.
Chocolate ganache is the ultimate chocolate icing for cakes. It is rich, smooth and velvety. It can also be used as the base to making amazing chocolate truffles.