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Ingredients

Makes 16

1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa
1 tablespoon finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Directions

Heat oven to 350 degrees with two racks spaced evenly apart.

Line two baking sheets with parchment paper.

Sift together flour, cocoa, and espresso beans; set aside.

In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes.

Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.

Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball.

Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart.

Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes.

Transfer to a wire rack to cool.

Serve these dessert biscuits with coffee ice cream.

Ingredients

Makes about 4 dozen

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots,chopped (1 1/2 cups)

Directions

Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl.

Cream butter and sugars with a mixer until light and fluffy.

Reduce speed to low.

Add salt, vanilla, and eggs, and beat until well combined, about 1 minute.

Add flour mixture gradually, beating until just combined.

Stir in chocolate and apricots.

Cover, and refrigerate until cold, about 30 minutes.

Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart.

Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes.

Let cookies cool on baking sheets for 2 minutes.

Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Prep time:
20 mins + 12 hours standing
Cook time:
15 mins
Makes:
4 large jars

3-4 tlarge cucumbers, very thinly sliced (about 12 cups)
4 large onions, peeled and very thinly sliced
½ cup salt
3½ cups sugar
4 cups white vinegar
2 tsp turmeric
1 tsp celery seed
2 tbsp mustard seed
4 cloves garlic, thinly sliced

Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water.

Leave at least 12 hours then drain off all liquid.

Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to the boil over high heat.

Add the drained cucumbers and onions.

As soon as the liquid boils remove from heat and spoon into sterilised jars, leaving 1cm at the top.

Screw down tightly with plastic lids and store in a cool place.

Ingredients

3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins

Directions

Preheat oven to 350 degrees.

Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside.

Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.

Flatten slightly.

Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

Prep time: 15 mins
Cooking time: 30-45 mins

Serves 6-8 – freezes well

50g butter
1 tbsp olive oil
1 large onion, peeled and chopped
2 tsp cumin seeds, finely ground
750g beetroot, cut into small pieces
750ml chicken or vegetable stock
Sea salt and freshly ground pepper

Soften onion in butter and oil, add cumin seeds. Add beetroot chunks and then add stock. Simmer for 30 mins, or till beetroot is tender. Puree the soup, return to the pan and season. Serve with a swirl of crème fraîche or yogurt and a few toasted cumin seeds on top.

Serves 4

4 fillets of firm fleshed fish, such as hapuku
1 Tbs garam masala
2 tsp turmeric
1 cup yoghurt
1/2 Tbs lemon juice
Salt
3 shallots
Non-flavoured oil
Fresh mint

1. Put the fish fillets into a bowl. Combine the garam masala, turmeric and yoghurt together. Add the lemon juice and salt to taste. Spoon over the fish, turning to ensure the fish is well covered. Leave for 1 hour (this is preferable but not essential).

2. Preheat oven to 200C. Transfer the fish to a baking dish and cook for 20 minutes.

3. Slice the shallots finely. Heat a small frypan, cover the base with oil and cook the shallots until golden and crispy – approximately 15 minutes. Serve the fish topped with the shallots and garnished with fresh mint.

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.

Preparation and cooking time: 30 minutes.

Serves four.

1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring

Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.

Pour into a bowl and add all the remaining ingredients and mix thoroughly.

Preheat oven to maximum temperature.

Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.

Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.

Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .
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