As previously mentioned peanut butter and chocolate are one of my fave combinations. If you are a fan of the deliciousness that is peanut butter you will love these cookies. They smell like traditional peanut cookies but they are so much more with their crunchy exterior, soft centre and large chunks of dark chocolate. These babies are a new discovery of mine and one I will be making regularly!
This is the ultimate Friday night in with the boys kind of meal. It is super easy to make and goes a long way. Very easy to scale this recipe up or down depending on how many people are around to feed. Also it is an awesome way to use up leftover roast chicken.
These tin foil parcels are a fool-proof way of having delicious fresh fish. Simply pile in a heap of flavours and let it do its magic. This dish is great for those mid-week nights you want a light healthy meal. Feel free to increase or decrease ingredient quantities depending on your taste profile.
Cheesecake and brownie would have to be two of my favourites. This easy recipe combines the two and makes a great wee treat. Perfect for dessert and great served up with a dollop of natural yoghurt.
The marinade on this lamb is something else. It may not look pretty but this dish is delicious. The marinade combined with the mint topping takes this lamb leg to the next level. It is ideal for special occasions. Definitely give this a go the next time you have a beautiful New Zealand Lamb Leg in the freezer.
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 from Daisy Aiken who has started up The Rugby Pantry with a friend. It is said to be her All Black fiances favourite pre game meal. It certainly is a winner and very easy to make. I definitely see this being a regular fixture at our house as well.
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.
Greers Road Kitchen 