You may be wondering why a number of our Bags contain fish dishes every week. This isn’t just because we’re big fans of fish (even though we are!), it’s also because of the essential oils these tasty little fillets contain. This week we’re spotlighting the particularly oily fish, salmon.
Commemorate our heroes this weekend by baking delicious ANZAC cookies. Crisp on the outside and chewy in the middle, we’re sure you’ll love them. ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soldiers’ Biscuits" originally contained just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now they're more of a treat with the addition of butter, golden syrup or honey and desiccated coconut.
With the help of our friends at Puhoi Valley we’ve created a delicious Crème Caramel recipe. This is made with caramel and white chocolate milk and served with caramelised nectarines. It’s the perfect romantic dessert to enjoy on the 14th.
Our Classic Foodies will be kicking this week off with a Bang…and a Bang! Bang Bang chicken hits the menu and it’s bound to be a serious crowd pleaser.
If you’re from Louisiana this may not be news to you…but there’s is more to ‘Cajun’ than meets the taste bud!
Believed to be the most commonly grown tree in the world, oranges are one of the world’s favourite fruit. Gisborne is NZ’s largest supplier of Oranges with 85% of the national crop grown in the region. Juicy, sweet and known for vitamin C, oranges make a great snack and add an extra element to many recipes. I love baking with oranges and its zest provides great citrus flavour. This recipe uses the zest of three and juice of two. It makes for the perfect morning tea treat.
Sometimes, a good dressing is all you need to transform a mundane salad into a sensational salad! Dressings can often be high in fat with lots of oil and mayonnaise, but some of my favourite dressings not only pack a flavour punch, but are healthy too. It’s easy to make up your own dressings (and you can get a little creative), but the key thing is you get a good balance of sour, salty and sweet flavours. You can always throw in some aromatic herbs too!
Edamame, unripened green soybeans fresh from the pod, are among the few plant-based foods that supply complete protein. This staple in Japanese cuisine is not only healthy, but yummy too! Some of you Food Bag foodies would have tried edamame beans in our recipes recently and might be struggling to work out what to do with your left overs. How about try one of these recipes!
What better way to warm up on a cold winter’s day than to sit down and enjoy a bowl of delicious soup. Here’s an adaptation of one of our most popular Classic Food Bag recipes, that’s not only perfect for this weather, but will also use up any leftover root veggies that you may have in your kitchen.
We're proud as punch to be part of The Chiefs Family, feeding the lads with our nutritious (and delicious) recipes and fresh ingredients. I love travelling to the Waikato for some hands on time in the kitchen with the boys. They're as talented in the kitchen as they are on the field!
After you’ve treated Mum this weekend with a delicious Regal Artisan Salmon Breakfast Bagel, how about you make her feel extra special with these gorgeous Hazelnut Chocolate Truffles. These are super quick to make and incredibly decadent, I’m certain Mum with love them!
Winter is here, which brings the arrival of persimmons! These orange delights are under-rated and people often don't know what to do with them. So here's a recipe for a quick, simple and healthy dessert that will (hopefully) make you fall in love with them!
What better way to treat Dad on Father's Day tomorrow than with this delicious Chocolate Caramel Coffee Slice. I'm sure Dad will love this rich and decadent treat.
Banana bread is a tasty treat that’s so easy to make! It’s perfect to pop in the kid’s lunchbox or to enjoy with a cup of tea! It’s also a great way to use up the over-ripe bananas in your fruit bowl.
Pineapple is delicious on its own, but if you want something quick and easy to make for dessert, how about grilling it and topping slices with reduced balsamic vinegar, toasted desiccated coconut and pine nuts, and natural yoghurt. Feel free to make this recipe your own with the addition of diced berries or any other sweet fruit as an extra garnish. Grill the pineapple in advance and simply re-heat on an oven tray for a quick, sure to impress, dinner party dessert or afternoon snack.
A delicious well-cooked poached egg is such a treat to start the day and can make a great addition to many meals no matter the time of day! This week our Family foodies will be poaching eggs to make a lovely addition to Thursday night’s haloumi, courgette and herb fritters. Here are my tips for cooking the perfect poached egg every time.