(and some not so Kiwi Recipes)
This is a wonderful crunchy snack. Try it covered with chocolate,
or crunch it up into some vanilla ice-cream! It's yummy!
5 Tablespoons sugar
2 Tablespoons golden syrup (or corn syrup, although it won't be true hokey
pokey... look in specialty shops for real golden syrup)
1 teaspoon baking soda (bicarbonate of soda)
Bring sugar and
golden syrup to the boil slowly in a large heavy saucepan, stirring all
the time as it will burn easily. After it starts to foam up, simmer gently
over a very low heat for 4 minutes, stirring occasionally and still watching
Remove from heat and add baking soda quickly until it foams up and pour
at once into a greased pan or onto a piece of aluminium foil with the
edges turned up.
Break it into bits when cold and store in air-tight jars.
Be sure to save all the crumbles so that you can top your ice cream with
them to make Hokey Pokey Ice-cream.
6 Egg whites (only
use eggs that are at room temperature)
1 cup sugar
1 teaspoon Vanilla
1 teaspoon Malt Vinegar (for a caramel flavour)
Preheat oven to 300°F
Beat egg whites until stiff.
Add sugar,vinegar and vanilla and beat until thick and glossy. (The secret
to a great pav is LOTS of beating)
Put onto greased parchment paper on oven tray, make a circular shape.
Bake for 1 hour in a pre-heated 300°F oven.
Leave to cool in oven before opening door.
Top with LOTS of fresh whipped cream and fruit.
**Remember not to open the oven until after the pav has completely cooled.
This isn't exactly like the ones you can buy at the corner store in
NZ, but it's the closest I've been able to make so far!
3 pounds beef chuck,
diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Preheat oven to
400 degrees F.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and
onion and saute for 4 more minutes.
Add Worcestershire, soy sauce and stock and simmer, covered for about
Roll 2 sheets of pastry to 1/2-inch thickness. Cut pastry to the shape
of 8-inch tart molds, butter molds and place pastry in them.
Roll out the remaining pastry sheets and cut lids for the pies.
Fill baked shells with the meat mixture and cover with the cut pastry
Attach lids with egg wash. Brush the tops with the remaining egg wash.
Bake for 15 minutes or until the pastry is crisp and golden.
I add on top of the meat mixture mozarella cheese and mushrooms, but add
whatever you think you'd like. There are some really nice combinations
These are really quick, easy and great for serving for a snack anytime
of the day
2 sheets puff pastry
1 Roll of Jimmy Dean Sausage (your choice of flavour - or make)
Preheat oven to 350.
Roll out pastry so that it's about 1/3 larger than the original size
Halve the sausage. Shape in your hands or rolling (using flour to stop
sticking) until the sausage is the same length as the pastry you have
Place sausage about 1/3 of the way down the pastry. Brush milk at ends
of pastry. Roll pastry until it covers sausage. Place the rolled sausage/pastry
on a greased oven tray.
Repeat with remaining sausage and pastry.
Bake for about 10 mins. Cut into bite size and eat HOT with tomato sauce
More recipes to
come ... some from New Zealand and some from here in America