Thursday, January 5, 2017


  • Ingredients:
  • 250ml strong coffee, cooled (for dipping)
  • 2 tbsp Kahlua or Tia Maria or Marsala liqueur
  • 250g marscapone cheese
  • 1 tsp vanilla extract
  • 1 1/2 cups cream, whipped
  • 50 mls coffee, cooled (additional)
  • 3 tbsp pure icing sugar, sifted
  • 1 pkt (250g) Sponge finger biscuits (also called Savoiardi)
  • 100g dark chocolate


In a shallow dish, mix together the liqueur and 250mls of coffee and set aside.
Using a mixer, combine the marscapone cheese, vanilla, 50mls of coffee and icing sugar until light and fluffy. Fold in the whipped cream.
Using a small dish (5-6 cup capacity) dip half of the biscuits into the coffee mixture and lay onto the bottom of your dish.
Pour half of the marscapone/cream mixture over the top and spread to cover.
Dip the rest of the biscuits in the coffee mixture and layer on top of the marscapone mixture.
Top with the remaining marscapone mixture.
Grate the dark chocolate over the top. Refrigerate for 6 hrs or preferably overnight.


  • If you don't want to use the liqueur you may just replace this with the equivalent amount of cooled coffee. Fresh orange juice is another thing you can use in place of the liqueur.
  • You can make this into individual serves using a small glass or bowl. This quantity will make 4-6 serves depending on the size of the dish.
  • I like to freeze the chocolate so it is easy to grate and doesn't immediately melt in your hands.
  • This recipe makes 6 servings. If you are making it to feed a crowd, you can use a large baking dish and triple the ingredients and it will make around 20 serves.

Monday, June 6, 2016


This version of Butter chicken is very simple and very tasty. 

  • 500g diced chicken (thighs are very nice in this)
  • 50g Butter
  • 2 garlic cloves
  • 1 onion, finely chopped
  • 3/4 cup cream
  • 4 tablespoons tomato paste
  • 1 teaspoon sugar (taste and add a little more if needed)
  • 1 1/2 tsps nutmeg
  • 1 1/2 tsps turmeric
  • 1 1/2 tsps ground cumin
  • 1 tsp garam masala
  • 1 1/2 tsps cornflour, mixed with cream (if it needs thickening)
In a large fry pan sauté the onion and garlic in the butter until soft. Toss the spices through the chicken then add to the fry pan. Add the tomato paste and sugar. Stir in the cream and simmer till cooked. Season with salt and pepper.

* I often toss the spices through the chicken and then let them marinate for a few hours.
This amount would probably serve two or three with rice.

    Monday, February 29, 2016


    These are really nice, sweet and smokey and easy to make.
    I can't see why you couldn't add some chunky bacon or ham to the mix if you wanted to.

    1 tablespoon oil
    1/2 onion, finely diced
    2 cloves of garlic, minced
    1 tablespoon tomato puree
    1/2 teaspoon smoked paprika
    1/4 teaspoon dried thyme
    1 tablespoon brown sugar
    1 tablespoon soy sauce
    4oog can of cannellini beans, drained and rinsed
    100 grams passata
    black pepper

    Heat the oil in a saucepan, and add onion and garlic. Cook over medium heat for 5 minutes until translucent.

    Add the tomato puree,paprika, thyme, sugar and soy sauce, and cook for a few more minutes.

    Add the beans and passata, and simmer for 5 minutes, until hot and thickened a little.

    Season with pepper. Taste to see if you need a little salt.
    Serve hot.

    Saturday, September 12, 2015


    • Annabel Langbein's version of a classic . Very easy, and very good. Freezes well too, either cooked or uncooked. Place on a baking tray to cook as it can overflow easily.
    • Serves 4-5

    • 3 tbsp butter
    • 2 large leeks, white part only, washed and sliced
    • 400g button mushrooms, sliced
    • ½ tsp each finely chopped fresh rosemary and thyme leaves
    • 1½ cups chicken stock
    • 3 tbsp cornflour
    • 1 cup milk
    • salt and ground black pepper
    • 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces
    Pot pie topping:
    • 1½ cups flour
    • 2 tsp baking powder
    • ½ tsp salt
    • a pinch of pepper
    • 2 tsp chopped rosemary or ¼ cup grated parmesan (optional)
    • ½ cup milk
    • 2 tbsp flavourless oil, eg grapeseed
    • or use bought flaky pastry
    Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown.
     Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.
    To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.
    Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.

    Thursday, September 10, 2015


    This recipe is from The Coffee Factory, Pomeroy's at Wakatu. 
    A bit fiddly with the filo pastry, but easily doable.


    2 cups of milk
    1/4 cup each vegetable or fish stock, cream
    finely grated zest of 1/2 lemon
    50g of butter
    1/2 onion, finely diced
    1 clove garlic, crushed
    1/2 teaspoon black pepper
    1/3 cup of plain flour

    300g skinless, boneless smoked fish, broken into pieces
    1 spring onion, sliced
    500g savoury short pastry
    25g butter, melted
    8 sheets filo pastry
    1 cup finely grated cheddar cheese

    Place milk,stock,cream and zest into a pan and heat. 
    Melt butter in another pan, add onion and garlic and cook for 1-2 minutes over a low heat. Stir in pepper and flour. 
    Slowly add the warm milk mixture, stirring until smooth and thick.

    Add the fish and spring onions to the sauce and heat through. Set aside.

    Preheat oven to 180C and lightly grease 8 holes of a Texan muffin tin.
    Cut shortcrust pastry into 8x15cm diameter circles and line the holes of the pan. 
    Divide the fish mixture evenly between the pastry cases.

    Lightly butter one sheet of filo, scrunch it up and place on top of one pie. Repeat with the remaining filo and butter.
    Sprinkle the pies with cheese.
    Bake in preheated oven for about 20 minutes until golden. Serve with green salad and lemon wedges.

    Wednesday, September 9, 2015


    I'm not the biggest fan of beans (except Heinz Baked Beans, yum) but this vegetarian mix is really nice. Nice with nachos but also great in tacos. Serves 4


    1 red onion, finely diced
    1capsicum, core removed, finely diced
    2 carrots, grated
    400g can chopped tomatoes
    400g can mild chilli beans
    1 1/2 tablespoons nacho spice mix*
    400g can red kidney beans, drained and rinsed
    1 tablespoons sweet chilli sauce
    1 cup grated cheese


    1/2 cup sour cream
    1 tablespoon tomato sauce
    2-3 teaspoons chipotle sauce (Mexican/International section in supermarket)
    1 lettuce
    corn chips or taco shells
    1/4 cup chopped coriander (if you want)
    any other veges you want, tomatoes etc


    Mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder (I couldn't find this so used onion salt), 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander.
    If you want a bit of spice, add 1/4-1/2 teaspoon ground chilli or cayenne.

    Heat a drizzle of oil in pan, cook onion and capsicum for about 4 minutes until softened. Add carrots and spice mix and cook for another few minutes. Add tomatoes, chilli beans, kidney beans, chilli sauce and stir to combine. Simmer for about 5 minutes. Season to taste.
    Mix sour cream and chipolte sauce and tomato sauce  together,put in to a small bowl. Finely slice lettuce and prepare other vegetables. If using for nachos, transfer bean mix to oven proof dish, sprinkle with cheese and grill till melted.

    Sunday, July 26, 2015


    Make 24 hours before required. A nice Christmas salad. 

    3 heads of raw broccoli
    1 bunch of spring onions, chopped
    1/2 red onion, finely chopped
    1/2 cup of dried cranberries
    1/2 cup slivered almonds, roasted
    1/2 cup sunflower seeds,roasted

    4 tablespoons of lemon juice or cider vinegar
    1 cup of creamy mayonnaise
    1 tablespoon of sugar, optional

    Chop broccoli, spring onions, onion and cranberries finely. Place in serving bowl.
    Put dressing ingredients into a jar or "shaker"and mix well, if to thick add more liquid. Pour over salad. Cover, and refrigerate for 24 hours, stirring every so often. This allows the broccoli to soften a little. Before serving stir and sprinkle on the almonds and seeds.

    I don't chop the cranberries.