Ginger Crunch

Ginger Crunch

Onion Dip

Onion Dip

Belgium Biscuits

Belgium Biscuits

Macaroni Cheese

Macaroni Cheese

Chocolate Crackles

Chocolate Crackles

Lolly Cake

Lolly Cake

Afghans

Afghans

Cheese Rolls

Cheese Rolls

Toffee Apples

Toffee Apples

Jelly Slice

Jelly Slice

Pikelets

Pikelets

Kiwiana Recipes

Afghans

200 grams butter
25 grams cocoa
75 grams sugar
50 grams cornflakes
175 grams flour

Preheat oven to 180°C.
Soften butter, add sugar and beat to a cream; add flour, cocoa and lastly cornflakes. Put spoonfuls on a greased oven tray and bake about 15 minutes. When cold, ice with chocolate icing and put a walnut on top.


Anzac Biscuits

125g Flour
100g Butter
150g Sugar
1 Tsp Golden Syrup
1 cup Coconut
½ tsp Baking Soda
1 cup Rolled Oats
2 Tsp boiling Water

Preheat oven to 180°C.
Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Make a well in the center of flour, stir in the liquid. Place in spoonfuls on greased trays. Bake 15-20 minutes.


Bacon & Egg Pie

(Serves 4–6)

2 sheets flaky puff pastry
4 rashers lean bacon, chopped
6 eggs
Salt & pepper to taste
Milk to glaze (optional)

Preheat the oven to 200˚C.
Use one of the sheets of pastry to line an 18cm pie dish. Trim the pastry to fit. Sprinkle the bacon over the pastry. Break the eggs evenly over, then break the yolks slightly. Season to taste with salt & freshly ground pepper.
Carefully lift the remaining pastry sheet over the filling. Crimp the edge of the pastry and cut slits to allow steam to escape. Brush the top with milk.
Bake in the preheated oven for 35 to 40 minutes or until the pie is golden and well risen.


Belgium Biscuits

(Makes 20 biscuits)

150 grams butter, softened
½ cup brown sugar
½ teaspoon vanilla essence
1 egg, lightly beaten
2 cups plain flour
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice
1 teaspoon ground ginger
1 teaspoon baking powder

Icing

1 cup icing sugar
1 tablespoon milk
1 teaspoon butter, melted
1 – 2 drops red food colouring
½ cup raspberry jam
Raspberry jelly crystals

Preheat the oven to 180°C.
Place the butter, brown sugar and vanilla essence into a large bowl. Beat until the mixture is thick and creamy. Add the egg and continue beating until the mixture is light and fluffy. Add the sifted flour, cinnamon, mixed spice, ground ginger and baking powder. Mix until the mixture forms smooth dough.
Roll out the dough on a lightly floured surface to 4 mm thick. Cut out biscuits using a 6 cm fluted cutter. Place the biscuits onto baking trays lined with baking paper. Press remaining dough together and roll out again, continuing until you have approximately 40 biscuits.
Bake in batches in the preheated oven for 10 to 15 minutes or until they are light golden. Stand for 5 minutes before cooling on a wire rack.
To make the icing, sift the icing sugar into a bowl. Add the milk, butter and enough food colouring to make a pale pink icing.
Spread half of the biscuits with jam. Sandwich with the remaining biscuits. Spread the icing over the top biscuit. Sprinkle with Raspberry jelly crystals.


Cheese Rolls

(Makes 16 – a favourite in the South Island)

1 (375ml) can Carnation Creamy Evaporated Milk
1 packet Maggi Onion Soup Mix
1½ cups grated cheese
1 wheat meal bread loaf
30 g butter, melted, optional

Combine Evaporated Milk, onion soup mix and cheese in a medium sized saucepan. Cook over low heat until cheese melts, stirring constantly. Allow to cool.
Spread cheese mixture over bread slices. Roll up and, if desired, brush with melted butter. Place under a preheated grill for 2-3 minutes each side or until golden brown.


Chocolate Crackles

(Makes 24 – the easiest party food ever. Children love them!)

24 colourful mini paper cases
200 grams cooking chocolate, broken into squares
4 tablespoons vegetable shortening or Kremelta
4 cups crispy rice cereal (Rice Bubbles)

Line a muffin pan with 24 paper cases.
Place the cooking chocolate and vegetable shortening in a large glass bowl and microwave on medium power for 1 minute, then in 20 second bursts, until it is melted. Stir until smooth. Add the Rice Bubbles and mix until they are completely covered with chocolate. Spoon the chocolate crackle mixture into the prepared paper cases.
Decorate with ‘Hundreds and Thousands’ or dust with icing sugar if desired. Refrigerate until set.


Feijoa & Apple Crumbles

(Serves 4)

1 cup feijoa flesh
2 cups apple, peeled and chopped
¼ cup soft brown sugar
¾ cup rolled oats
¼ cup desiccated coconut
2 tablespoons butter

Preheat oven to 180°C.
Combine feijoa and apple, divide between 4 ovenproof serving dishes. Combine brown sugar, rolled oats, coconut and butter. Mix together until it resembles breadcrumbs. Top fruit with the crumble mixture and bake for 20 minutes until golden and bubbling.


Floaters (fried Maori bread)

5 cups white flour
5 teaspoons baking powder
½ teaspoon sugar
½ teaspoon salt
1½ cups lukewarm water
Cooking Oil
An electric frying pan or a deep pan

Put all the dry ingredients into a bowl and mix together. Make a well in the centre and gradually add the water. Stir together with a knife. When the mixture starts looking like dough tip it onto a floured bench.
Knead the dough just a little until it develops a smooth texture. Roll out the dough to a thickness of about 6cm. Cut into 2 cm thick squares, pricking each one with a fork.
Heat a pot of oil till very hot and add the dough pieces, turning as they brown.
Eat with lots of jam and/or Golden Syrup.


Ginger Crunch

(Makes 24 squares)

175 grams butter
¾ cup sugar
1½ teaspoon ground ginger
2 cups flour

Glaze

50 grams butter
2 Tablespoons golden syrup
1½ teaspoon ground ginger
½ cup icing sugar

Preheat oven to 180°C.
Cream butter and sugar until light and fluffy. Beat in ground ginger. Stir in flour and knead in the bowl until smooth.
Press into greased 20cm x 30cm baking tin.
Bake for 20-25 minutes or until golden brown and leave to cool in the baking tin for 15 minutes.

To make the glaze: Heat butter and golden syrup until melted. Cool slightly then stir in ground ginger and icing sugar. Turn out base and top with glaze. Cut into squares while warm.


Gingernuts

125 grams butter
50 grams brown sugar
3 tablespoons golden syrup
250 grams flour
1 teaspoon baking soda dissolved in 1 tablespoon boiling water
2 teaspoons ground ginger
1 tablespoon boiling water
Pinch of salt

Preheat oven to 180°C.
Cream butter, sugar and golden syrup together.
Add baking soda dissolved in boiling water. Add sifted dry ingredients.
Roll into small balls. Press with fork.
Bake on greased trays for 20-30 minutes.


Highlander Salad Dressing

(Serves 20 – a traditional Kiwi favourite)

1 (395 gram) can Highlander Sweetened Condensed Milk,
½ teaspoon salt
1 cup malt vinegar
1 teaspoon mustard powder

Beat all the ingredients together well, till thick and creamy. Store in the fridge.


Hokey Pokey

5 tablespoons sugar
1 teaspoon baking soda
2 tablespoons Golden Syrup

In a heavy based pan bring sugar and golden syrup to the boil slowly stirring all the time. Simmer gently over a very low heat for 4 minutes, stirring occasionally.
Remove from heat and add baking soda.
Stir in quickly until it froths up and pour at once into a greased tin.
Break up when cold.
Store in air-tight jars.


 Hokey Pokey Biscuits

125 grams of butter
½ cup sugar
1 tablespoon golden syrup
1 tablespoon milk
1½ cups flour
1 teaspoon baking soda

Preheat oven to 180°C.
Combine the butter, sugar, golden syrup and milk in a saucepan stirring constantly. Heat until the butter is melted and the mixture is nearly boiling.
Remove the saucepan from the element and allow the mixture to cool to lukewarm.
Sift the flour and the baking soda together and add to the cooled mixture.
Stir the combined ingredients well.
Roll full tablespoons of the mixture into balls and place on an oven tray lined with baking paper, then flatten the balls with a floured fork.
Bake the biscuits for 15-20 minutes or until they are golden brown.


Jelly Slice

(24 pieces – a traditional party favourite for Kiwi kids)

Base

½ packet (125 grams) plain biscuits, crushed
100 grams butter, melted
125 grams cooking chocolate, melted

Filling

1 tablespoon gelatine
2 tablespoons water
250 grams cream cheese
1 395gram can HIGHLANDER Sweetened Condensed Milk,
1 tablespoon fresh lemon juice
100 grams white chocolate, melted

Jelly topping

1 packet raspberry or strawberry jelly crystals
1 cup boiling water

Base: Grease and line a 28cm x 18cm deep dish with baking paper. In a large bowl, combine crushed biscuits, butter and melted NESTLÉ Milk Melts. Mix well. Press into prepared pan and chill in the fridge until set (10 – 15 minutes).

Filling: Mix gelatine and water in a small heatproof bowl or jug. Heat uncovered in the microwave for 10 seconds on HIGH (100%). Stir and heat for a further 10 seconds. Stir well and allow to cool slightly. Using an electric mixer beat cream cheese and HIGHLANDER Sweetened Condensed Milk until well combined. Add lemon juice and melted NESTLÉ White Melts. Add cooled gelatine mixture and mix well. Spread over base and allow to chill in fridge until set (1 – 2 hours).

Jelly Topping: Mix jelly crystals and boiling water in a heatproof jug till crystals dissolve. Allow to cool to room temperature. Pour over set cheese cake mixture, return to fridge and allow to set (2 – 3 hours).


Kiwi Crisps

125 grams butter
1/3 cup sugar
2 tablespoons sweetened condensed milk
½ teaspoon vanilla essence
1¼ cups flour
1 teaspoon baking powder
½ cup chopped chocolate

Preheat the oven to 180°C.
Beat the butter and sugar until pale and creamy.
Add sweetened condensed milk and vanilla and mix well. Add flour, baking powder and chocolate, mixing to firm dough. Add a little extra flour if the dough is sticky.
Roll into balls and place on a cold greased tray. Press gently with a fork.
Bake for 15-20 minutes until golden.
Cool on a cake rack and store in an airtight container once cold.


Kiwifruit Pepper Chunkle

(An original recipe by Kristina Jensen – Very tasty with cheese and crackers!)

15 Kiwifruit
2 large Granny Smith Apples
1 teaspoon mixed Peppercorns
1 teaspoon Mustard Seeds
500ml organic Apple Juice
100ml White Wine Vinegar
1 cup white Sugar

Peel and cut the kiwifruit and apples into chunks but keep them separate.
Use a mortar and pestle or a food processor to lightly grind the peppercorns and mustard seeds. Pour the apple juice, white wine vinegar and sugar into a pot and simmer for 15-20 minutes until slightly reduced. Add peppercorns, seeds and apple chunks then bring to the boil and simmer for 2 minutes. Add Kiwifruit and simmer for no more than 2 minutes. Pour straight into hot jars and seal.

(Keep 2-3 weeks before eating to let the peppery flavour really soak in).


Leg of Lamb with roasted vegetables

Source: Jo Seagar

1.5kg leg of lamb on the bone
10 cloves of garlic

Lemon Rosemary Topping

Finely grated rind of three lemons
2 tablespoons chopped fresh rosemary leaves
4 tablespoons chopped parsley
Salt & freshly ground black pepper

Potatoes
Kumara
Lemons
(cut into thin slices)
Figs, Parsnip, baby Onions, Spring Onions, Pumpkin, Mushrooms, Radishes.

Preheat oven to 200°C.
Trim peel and generally prepare the vegetables – keep pieces of root vegetables uniform size, potatoes, kumara etc.
Remove skin from lamb, leaving a thin layer of fat.
Peel garlic cloves and slice in half. Cut slashes in lamb fat and push a garlic slice into each one. Sprinkle over the topping.
Place vegetables in bottom of roasting pan with 2 tablespoons oil just to prevent sticking, and place lamb on rack above.
Roast in the oven for 1 hour 20 minutes. The lamb is cooked when the juices that run out of the meat when pierced with a skewer are faintly pink.
Rest lamb out of oven at least 10 minutes before carving. Serve with redcurrant, mint or rosehip jelly.


Lemon Squash

(For approx. 2 litres of concentrated cordial)

3 lemons
750 grams sugar
2 tablespoons tartaric or citric acid powder
Boiling water

Peel the rind from two of the lemons with a potato peeler, taking care not to get any of the bitter white pith.
Place the peel and 1 cup of the sugar in a food processor. Run the processor until the peel is very finely ground and the sugar looks yellow and oily.
Place in a large pan or jug. Squeeze the juice from the 3 lemons and mix with the lemon sugar. Add the remaining sugar, the tartaric or citric acid powder and enough boiling water to make the volume up to two litres. Stir until the sugar dissolves.
Cool and store in the fridge. Dilute with cold water to serve.


Lolly Cake

(Makes 24 pieces)

125 grams butter
½ (395 gram) can Highlander Sweetened Condensed Milk
250 grams malt biscuits, crumbed
180 grams coloured marshmallows or Eskimo lollies, cut into pieces
½ cup desiccated coconut

Melt the butter in a medium saucepan. Stir in the HIGHLANDER Sweetened Condensed Milk. Remove from the heat and cool slightly. Stir in the coloured marshmallows and malt biscuits.
Turn out onto a sheet of waxed paper sprinkled with coconut and shape into 2 rolls. Roll in the coconut, then roll up in the paper and twist the ends. Refrigerate for approximately 4 hours or until firm. Cut into slices for serving. Store in a covered container in the refrigerator.


Melting Moments

(makes 20)

200 grams butter, softened
½ cup sugar
2 eggs
1 cup flour
1 cup cornflour
1 teaspoon baking powder
Raspberry jam
Icing sugar

Preheat oven to 200°C.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, cornflour and baking powder together. Mix into creamed mixture, stirring well.
Drop small spoonfuls onto greased oven trays.
Bake for 8-10 minutes or until cooked but not brown.
Sandwich two kisses together with raspberry jam and sprinkle with sifted icing sugar.


Macaroni Cheese

(serves 10 – the ultimate comfort food)

2 cups macaroni elbows
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 cup grated tasty cheese
¾ cup grated tasty cheese, extra
¼ cup dried breadcrumbs
Salt & freshly ground pepper to season

Preheat the oven to 200˚C.
Cook the macaroni following the directions on the packet. Drain and set aside.
Meanwhile, melt the butter in a saucepan. Stir in the flour and cook over medium heat, stirring, until blended. Gradually add the milk, stirring constantly. Continue stirring over medium heat until the sauce boils and thickens. Cook for a further minute then remove from the heat and stir in 1 cup of grated cheese. Season to taste with salt and pepper. Stir in the macaroni.
Pour the mixture into an oven proof dish. Sprinkle with breadcrumbs and extra grated cheese.
Bake in the preheated oven for 15 to 20 minutes or until the macaroni cheese is golden brown.


Otorohanga Cheese Scones

(makes 8 large scones)

2 cups flour
4 teaspoons baking powder
Good pinch of salt
1 cup grated cheese
¼ cup cream
1 cup milk

Preheat oven to 220°C.
Mix together the dry ingredients and the cheese.
Combine the cream and milk and pour into the flour.
Mix very gently and then lightly pat into a rectangle about 4cm high. Cut into smaller squares and place on lightly floured oven tray.
Bake for 12 minutes till puffed and golden.


Pavlova

3 egg whites
1 teaspoon vinegar
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup castor sugar
3 teaspoons cornflour

Preheat oven to 150°C.
Beat egg whites until stiff, add cold water and beat again.
Add castor sugar very gradually while still beating.
Slow beater and add vinegar, vanilla and cornflour.
Place on greased paper on a greased tray and bake for 45 minutes, then leave to cool in the oven.

(If you try to get it shaped like a cylinder, flat on top, you will probably find that the outside shell cracks. It is easiest to make a sort of shallow mound, but it doesn’t really matter, since all the whipped cream you put on it hides everything. The traditional Kiwi pavlova has slices of kiwi fruit on the whipped cream, but you can also add strawberries or anything else. It is best to put the topping on as late as possible before you serve.)


Pikelets

1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1 egg
2/3 cup milk
1 tablespoon melted butter

Sift flour into a mixing bowl and add sugar. Mix together egg and milk and mix into dry ingredients. Add melted butter. Add 2 tablespoons of mixture to the heated greased pan. Cook for approximately 2 minutes on medium heat, until bubbles appear on the surface of the pikelet. Turn over pikelet and cook until other side is golden.
Serve with your favourite jam and some more butter.


Possum Stew

1 possum
¼ cup salt
1 lemon, chopped
1 onion, chopped
Sprig of rosemary
2 onions, sliced
4 tomatoes, peeled and sliced
1 green pepper, chopped
8 prunes, stoned
Rind of ½ an orange, thinly sliced
½ cup white wine
1 sprig rosemary, chopped
Salt & pepper

Joint the carcass and cover with cold water to which the salt has been added. Leave overnight.
Then drain off the salted water and rinse the possum. Simmer with the lemon, chopped onions and sprig of rosemary for 1 hour.
Remove the meat from the stock while still hot and discard stock. Brown onions in a little oil, add the possum pieces, tomatoes, green pepper, prunes, orange rind, wine, rosemary and seasoning and water to cover. Simmer gently until tender, about 1 ½ hours. Leave overnight and skim off any fat the next morning.
Re-heat and serve with rice and crisp salad.


Rewena Paraora (Maori bread)

(For the Rewena starter: Boil 3 medium slices of potato with 1 cup water until soft. Cool to lukewarm and mix in 2 cups flour and 1 teaspoon sugar to form a paste. Cover and stand in a warm place until the mixture has fermented.)

5 cups plain flour
1 teaspoon salt
1 teaspoon baking soda
Rewena starter

Preheat the oven to 230°C.
Sift flour and salt into a bowl and make a well in the centre. Fill with the Rewena starter and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm.
Shape into loaves or place the mixture into greased loaf tins. Bake for 45-50 minutes.


Strawberry Lamingtons

(serves 6–8)

1 packet Strawberry Jelly crystals
1 cup boiling water
1 large rectangular sponge or trifle sponge
Desiccated coconut

Place the Strawberry Jelly crystals in a bowl, add the boiling water, stir until dissolved and leave to cool in a shallow dish.
Cut the sponge into squares and dip into the jelly mixture, coating all sides.
Dip into the desiccated coconut, coating all sides. Place in the refrigerator until the jelly is firm (2 – 3 hours). Serve with whipped cream.


Sultana Cake

Source: Jo Seagar (A heritage recipe from New Zealand’s baking archives “Chelsea Best Ever”, 2001)

500 grams sultanas
250 grams butter
1¼ cups caster sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups flour
½ cup self-raising flour
¼ cup milk
½ cup mixed candied peel

Preheat the oven to 180C.
Place sultanas in a bowl or saucepan and just cover with water. Bring to the boil then simmer for 5 minutes. Drain and cool.
Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence. Add the eggs one at a time, beating well after each addition. Add the flours and milk, then stir in the sultanas and candied peel.
Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.


Toffee Apples

8 small red apples
1½ cups of caster sugar
1 tablespoon of vinegar
½ cup water
6 drops of red food colouring
8 lollypop sticks

Wash apples and dry thoroughly. Remove any stalk and push the stick into the centre of each apple.
Place sugar, water and vinegar in a heavy-based saucepan. Heat gently for 5 minutes or until the sugar has dissolved.
Turn up the heat and boil vigorously for about 8 minutes, until the toffee just starts to turn golden. Test to see if the toffee is going to set (every minute after 6 minutes) by getting a small amount on a teaspoon and dribbling into a glass of cold water. When the threads are hard, it’s ready.
Remove from heat and add a few drops of red food colouring. Dip the apples into the toffee and twirl each apple to make sure it is well coated and the excess drips off. Place the toffee apple on grease proof paper to cool.


Traditional Kiwi Onion Dip

(serves 6 – this Kiwi favourite is great with fresh cut vegetables or chips. It is fast to make and delicious.)

1 (250gram) can Nestle Reduced Cream,
1 packet Maggi Onion Soup Mix
1 teaspoon fresh lemon juice or vinegar

Place all ingredients in a bowl and mix well to combine. Cover and chill for about 30 minutes before serving. Serve with a selection of fresh vegetables cut into bite sized pieces, rice crackers or potato chips (crisps).


Whitebait Fritters

180 grams whitebait
2 eggs
1 teaspoon salt
Pinch of pepper
2 tablespoons soft white breadcrumbs

Beat eggs well, and then add other ingredients.
Heat some butter and fry tablespoon lots on both sides.
Serve with lemon slices.