Aotearoa is the name Maori's gave to New Zealand, it means Land of the Long White Cloud.
The recipe is from the book Fleur's Place and has been submitted for the Spring 2009 Cook Book Swap Favourite Recipes.
This is a fabulous book, with beautiful pictures and stunning recipes from a very well known chef in New Zealand. Rick Stein is said to have wanted to do two things in New Zealand, dine at Fleur's Place at Moeraki and to have Bluff Oysters.
This recipe is from the book Good Food New Zealand Style and I am posting it to go in the Spring 2009 Cook Book Swap Favourite Recipes... however, I would like to add it is actually Autumn in New Zealand ... or Fall as you would say in America!
I have made this, and the pork was meltingly tender and very flavourful. I really loved it.
Copied from a book called "The Spice Routes" by Chris & Carolyn Caldicott
that I borrowed from the library. I am posting it here, as I don't want to lose the
recipe. Great book to read as it combines exciting recipes from around the world with
entertaining and informative travelogue. Highly recommend this book.
I got this recipe from a Cross Stitch book and decided to post it here to keep it before I lose it amongst my other books. I think there is something similar to this on the web site, so hope I can be forgiven. It had a really strange name for the dessert "Sunset on a Billowy Sea." My son suggested calling it Traffic Light Dessert - the colours are almost right! Best made a day ahead and cook time, is the approximate time it takes to set.
Yes, you did read it correctly - these biscuits have chili powder in them!! Try them and see what you think - I get a mixed reaction when I make them, but they are certainly a talking point, and you can taste the chili powder in them. Recipe comes from a NZ Home and Garden magazine with the title Sugar 'n Spice, Zesty Meals.
Posted in response to a request. I found this recipe in old book my mother had, and have tried to convert this recipe from metric to imperial. Some of the measurements may need a bit of tweaking. I have not made it myself as yet, but I will soon. Note - Kremelta is called Copha in Australia, and for those unfamiliar with Kremelta/Copha it is a vegetable shortening made from coconut oil. NOTE: I have since made this and was very disappointed. I will not be making it again.
This recipe is from the Fleischmanns's Yeast site. I love this bread because you can change the flavour by using different types of cottage cheese. For example, here in New Zealand, we get cottage cheese and chives, or cottage cheese and gherkins. A great savoury bread that my husband and I use for our packed lunch to take to work. Lovely with cold meat and full of salad veges and a smear of mayo!! This is for a 1 pound loaf.
A lovely fresh taste for a summer dessert. When I got this recipe it was described as a palate cleanser to have between courses. Makes a lot of juice, so this could be cut down if wished, or add other fruit such as lychees, pineapple or sliced banana. Cooking time is refrigeration time.
I got this sauce receipe from my nephew chef Simon who also adds mushrooms when he makes this. With or without mushrooms, this is a lovely creamy sauce which can be adapted to your own tastes eg toasted pine nuts, avocado, broccoli.
A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have it too often! Served over rice and with a fresh salad to counteract the richness. A few have commented that they were not so fond of the cinnamon in this dish, and so another spice combination that is good is to leave out the cinnamon and ginger and replace with 1 teaspoon each of nutmeg and cumin.
A very tasty stew that goes beautifully with rice and a crisp mixed salad. I got the basic recipe from a book purchased from a second hand shop and have adapted it. I sometimes add mushrooms and also serve it with a dollop of sour cream.