All posts filed under: Recipes

Tatua Mint Chocolate Crush

Share the Love this Valentine’s Day with a Treat for Your Sweet from Tatua! I love chocolate. And desserts. And sharing these with friends, so I was super excited when the good folk at Tatua kindly sent me a yummy package to recreate a delightful dessert on Valentines Day – Mint Chocolate Crush!  The recipe is simple and super quick to prepare – I whipped it up in my office at work, so you can literally prepare it anywhere, any time. All you need is Tatua’s Chef de Can Chocolate Mousse, mint slice chocolate biscuits, chocolate spiral wafers, chocolate sauce and mint. I am a huge fan of Tatua’s chocolate mousse (and dairy whip) – it is something I will eat straight out of the can, but it is also delicious in a dessert too! TATUA MINT CHOCOLATE CRUSH Ingredients 1 packet mint chocolate biscuits Tatua Chef de Can Chocolate Mousse 1/2 cup chocolate sauce (the Delmaine one is delicious) Spiral wafers and fresh mint for garnish Method Crush or chop the mint biscuits into bite …

Peanut Butter Acai Bowl

I recently purchased Hippie Lane: The Cookbook by Taline Gabriel. It is filled with deliciously ‘luxe’ wholefood recipes, split into four sections – Rise + Shine, Lunch Vibes, Dinner Dates and Sweet Fix. I have been an avid follower of Taline Gabriel on Instagram for a while now. Her food inspires me daily and thus, have put this into perspective for 2018. I have never been one for New Year’s Resolutions, but I thought this year, I will finally jump on the bandwagon. Mine is to follow and maintain a healthy lifestyle by focusing on wholefoods (like fruits and vegetables, wholegrains, healthy proteins and fats), cutting down on refined sugar and processed foods, exercising daily and keeping up my water intake.  I have a mega sweet tooth, so it will be a challenge, but one I am willing to give my 100%. I will still be posting about eats in Auckland, new products and adventures on here and on my Instagram and Facebook pages, plus will have the occasional treat now and then (my weaknesses are ice cream, …

Tiramisu Pavlova

‘Tis the season for fun, sun and glorious food – Christmas is almost here! My absolute favourite dessert around Christmas time is Pavlova, served with whipped cream, strawberries, blueberries and passionfruit.  This year, I will be trying something different because the good folk at Tatua kindly sent me a selection of their products to whip up their spin on my favourite Christmas dessert – Tiramisu Pavlova (otherwise known as ‘Tiralova’ to all the serious pav-lovers). The recipe is simple and quick to prepare – I whipped it up in my office at work, so you can literally prepare it anywhere, any time. All you need is a homemade or store bought pavlova, a few pantry staples, plus three Tatua products – Crème Fraiche, Dairy Whip and Chef de Can Chocolate Mousse. I am a huge fan of Dairy Whip – it is something I will eat straight out of the can, but it is also delicious on Pavlova too. TIRAMISU PAVLOVA Ingredients 1 homemade or store-bought Pavlova 200gms Tatua Crème Fraiche 1 tablespoon of instant …

Allan Scott Generations Gewurztraminer matched with Kimchi & Tofu Dumplings

Two of my favourite winter foods are Kimchi and Dumplings. A staple in Korean cuisine, Kimchi is made from salted and fermented vegetables, in particular napa cabbages and Korean radishes, with added seasonings and chilli. Different variations of dumplings are eaten worldwide. In Auckland, it is easy to find a good dumpling, either in a restaurant, at a cheap eatery, and even in the supermarket. I have eaten plenty, believe you me, but have never actually made my own. Fast forward to last week, I received a bottle of the brand-new Allan Scott Generations Gewürztraminer 2016 from Allan Scott Family Winemakers, which was one of the first independent wineries to establish in Marlborough, New Zealand in 1990. The Allan Scott Generations Gewürztraminer (dubbed ‘G’whizz’ by the Allan Scott team) is the newest addition to their exclusive Generations range, with delicate and floral flavours and aromas – think exotic spices, candied figs, turkish delight and lychees. The G’whizz is divine on its own yet truly brought to life when paired with exotic foods, such as sweet Middle Eastern dishes, …

Harraways Spiced Unbaked Oats and Seed Slice + WIN

Harraways are celebrating their 150th birthday! The iconic New Zealand brand has been providing us with delicious oats since 1867, with the company still operating from its original site in Green Island, near Dunedin – WOW! As part of their milestone birthday, Harraways have released two Celebration packs: Chia, Coconut & Cranberry Celebration, and Birthday Berry Bonanza. These celebration packs come with free collectables – ‘Harry’ Scottish Terrier magnets and colour changing spoons. I love Harraways oats because they are so versatile and can be used in many ways. I have porridge for breakfast, which is simple, yet filling, I use their oats in smoothies, in desserts (I love making feijoa crumble at this time of year) and my favourite, in baking. While I usually use oats for making Anzac biscuits, cookies or pancakes, I was intrigued to try making a slice this time round! Check out the recipe for Harraways Spiced Unbaked Oats and Seed Slice below: Spiced Unbaked Oats & Seeds Slice Makes 20 bars INGREDIENTS 1/4 cup Coconut Oil 1/4 cup Liquid Honey 1/3 teaspoon Idodised Salt 1 teaspoon Vanilla Extract 1/2 teaspoon …

Healthy Chocolate Berry Fudge Brownie

I love a good brownie. While I usually stick to the traditional recipe of flour, sugar, butter, eggs, etc. I have always wanted to try something different. Introducing a healthy version for Chocolate Berry Fudge Brownie, from Nadia Lim’s latest cookbook, Fresh Start. The secret ingredient in these brownies are black beans! At first, I was a bit skeptical of not having flour in my brownie, but Nadia says in her book: “This brownie contains a secret ingredient that makes it so much healthier than other brownies (as well as gluten free). You’ll never believe it, but black beans make a great substitute to flour in baking – the end result is a moist, fudgy chocolate brownie (that you could never tell contained beans). You’ll have to make it to believe it!” And she is right! The brownie tastes great. You would never believe that there are black beans in there, and the texture is fudgy and moist. I would describe the inside as being like a set chocolate mousse, as opposed to the firm …

Vegan Cocoa Coconut Treats

You may have read my recent post on The Caker, aka Jordan Rondel. She makes unusual but mouthwatering cakes, cookies and sweet delights. This recipe is from her first book, as pictured below. These cocoa coconut treats are super simple to recreate, and are perfect as a lunchbox snack, a ‘pick me up’ at work or enjoyed with a hot cup of tea. Jordan says in her book that because the treats are vegan, they can also be served raw – just chill the balls in the fridge for an hour or so. However, baking them in the oven gives them a texture, somewhere between a truffle and a cookie, crisp on the outside and soft in the middle. Sounds perfect! Makes approximately 20 treats. Ingredients 1 1/2 cups dried shredded coconut 1/2 cup good quality cocoa powder 30g rolled oats 1/2 cup maple syrup 1/4 cup coconut oil, melted (I used Nudecoconut) 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon extra shredded coconut for rolling balls in Method 1. In a bowl of an electric mixer, combine the coconut, cocoa powder and rolled oats. Mix in …

Simple Seafood Paella

A few months’ ago I was in Barcelona. It was sunny, lively and the seafood was plentiful. While paella is not the city’s national dish (instead head to Valencia), there were still many restaurants serving paella. We unfortunately ate at a terrible restaurant (without previously looking at its reviews online) and their paella was the worst I have ever eaten. Far too salty which made it inedible and very little seafood. Since coming back to Auckland, I made it a priority to buy a paella pan (I like this one) and to start making paella for my family and friends. First up is my ‘Simple Seafood Paella’. You can add literally add any seafood you like – whatever you have in the fridge or freezer. This recipe is adapted from ‘The Food of Spain’ by Vicky Harris and John Newton.  Serves 4. Ingredients 1/2 cup white wine 1 red onion, chopped 12 mussels, bearded Dash of olive oil 4 garlic gloves, crushed (using the back of your knife) 1 red capsicum, finely chopped Salt and pepper for seasoning 1 cup paella rice …

Best Ever Chocolate Chip Cookies

Making chocolate chip cookies has always been my favourite weekend activity. It is a chance to unwind from the working week and bake something delicious for family and friends. I have made numerous cookies over the years, but this recipe always seems to come out on top, hence the ‘Best Ever’ title. The recipe below comes from a favourite cookbook of mine, Gran’s Sweet Pantry by Natalie Oldfield, but I have tweaked it slightly, for example, the recipe originally says to bake the cookies for 15 minutes, but I like mine chewy in the middle, so I bake them for 10-12 minutes. Makes approximately 24-30 cookies. Best Ever Chocolate Chip Cookies Ingredients 2 cups plain flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups dark chocolate buttons, roughly chopped 180g unsalted butter, slightly melted 1 cup brown sugar 1/2 cup white sugar 1 egg 1 egg yolk 1 teaspoon vanilla essence Method Preheat oven to 180 degrees Celsius. Grease and line two (or three if needed) baking trays. Set aside. In a medium bowl, combine the flour, salt, …

Vegan Chocolate Peanut Butter Cups

I don’t know about you, but when I hear ‘chocolate’ and ‘peanut butter’ in the same sentence, I GET REALLY REALLY EXCITED! I love Reese’s Peanut Butter Cups, but unfortunately they’re not good for the waistline, plus I eat tonnes of dark Lindt chocolate during the week. I really wanted to find that balance between the two, so I could still enjoy eating peanut butter and dark chocolate without having to overload on both. I have used this recipe as my inspiration, however, I prefer to use real dark good quality chocolate for baking over anything else. Below is my recipe for Vegan Chocolate Peanut Butter Cups – hope you enjoy making them as much as I do! x Makes 24 mini cups. Ingredients For the cups: 1 cup peanut butter (I used Ceres Organic Smooth Peanut Butter, but Pic’s is also yummy too) 3 tablespoons organic coconut oil, melted (I like Nudecoconut) 1 tablespoon maple syrup For the chocolate topping: 1/3 cup of organic coconut oil, melted 1 tablespoon maple syrup 100g block of 70% or 85% dark Lindt chocolate (it is in fact …