Recipes

Recipe of the Week

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Pamela

Cuisine: Christmas
Prep Time: 15 minutes
Total Time: 30 minutes
Author: Pamela
Chocolate Gingerbread - I got this recipe many years ago from a professional baker. Very simple and v. good. Can be used for Gingerbread houses, cut out or moulded. cookies.

Ingredients

  • 180 g butter softened either salted or unsalted
  • 1/2 cup firmly packed soft brown sugar
  • 3/4 cup golden syrup
  • 1/2 tsp baking soda
  • 1 tbsp warm milk
  • 3 lightly heaped cups plain flour
  • 1/4 cup cocoa powder - I prefer Equagold Premium Dutch
  • 1 tsp ground ginger
  • Extra flour for rolling

Instructions

  1. Set oven to 170c.

  2. Place butter, sugar and golden syrup in bowl and beat until creamy. Combine

  3. Baking soda and milk. Add to first mixture and beat to combine.

  4. Sift flour, cocoa and ginger together. Add to first mixture. Mix together to form a firm dough. On lightly floured work surface, roll out dough to whatever shapes wanted.

  5. (I found plenty of templates online for various sizes of gingerbread houses).
  6. Bake for 12-15 mins or until golden brown and firm to touch. (If making gingerbread houses best to place template over baked pieces and trim if necessary whilst still warm. Join pieces with Royal Icing as "glue").

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the week

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Choc Slice

Course: Slices
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 10 servings
Author: Michelle
I was given this recipe many years ago and it is always a hit I find cooking a few minutes longer to make it a bit crispier works well

Ingredients

  • 225 grams butter
  • 1 cup sugar
  • 2 tablespoons cocoa
  • 1 tabespoon golden syrup
  • 1 cup coconut
  • 2 cups flour
  • 2 teaspoons baking powder
  • Pinch salt

Icing

  • 1 1/2 cups icing sugar
  • 1 1/2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa
  • Boiling water to mix to spreading consistency

Instructions

  1. Melt butter, sugar, golden syrup and cocoa
  2. Mix well
  3. Add dry ingredients, Mix well

  4. Spread into tin 26cm x 24cm tin

  5. Bake 20 to 30 minutes at 180 C

Icing

  1. Mix dry ingredients and butter
  2. Add enough boiling water to spreading consistency
  3. Spread over cooled slice
  4. Tip to keep dessicated coconut fresh store in freezer or fridge to stop it going rancid

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the week

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Vanilla essence

Course: baking
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Michelle
Real vanilla essence and so easy to make

Ingredients

  • 2 vanilla pods
  • 200 mls vodka 80% proof I use Absolut or brandy
  • 2 tsp sugar

Instructions

  1. Chop up the vanilla pods

  2. Mix together with the vodka and sugar

  3. Seal in airtight jar in a dark place
  4. Shake every day or 2
  5. Ready in a month
  6. You can keep adding to the bottle for quite a while

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

A contribution from Whaleoil staff and interns.

Recipe of the week

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Pickled Peppers

Author: Michelle
Either cut in strips, add to salads or use as a garnish

Ingredients

  • 1 cup white vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 1 dessertspoon salt
  • 1 teaspoon pickling spice minus cloves

Instructions

  1. I found there was not enough brine so l double or triple it
  2. Boil the above for at least 5 minutes
  3. In the meantime prepare 14 very ripe red, yellow, orange peppers
  4. Do not use green ones as they go grey
  5. Wash, core, remove seeds and slice into four lengthwise
  6. Add peppers to the syrup and simmer for 30 seconds so they stay crunchy
  7. Pack peppers tightly into sterilsed jars
  8. Add a piece of cinnamon stick to each jar and cover to overflowing with syrup
  9. They will be ready in about 3 weeks
  10. l have kept them for 2 years in a dark cool cupboard and still nice to eat

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the week

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Rhubarb Caramel Crumble

Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Michelle
Quick and easy pudding

Ingredients

  • 4 cups raw rhubarb
  • zest of an orange
  • Topping
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup rolled oats
  • 3/4 cup sugar
  • 100 g butter
  • Caramel
  • 3/4 cup brown sugar
  • 1 tablespoon cornflour
  • 1/2 cup boiling water

Instructions

  1. Slice rhubarb into casserole dish sprinkle orange zest over the top
  2. Rub butter into the topping ingredients and sprinkle over the top of the rhubarb
  3. Mix together brown sugar and cornflour then sprinkle over top of crumble
  4. Carefully pour boiling water over top to wet all the brown sugar mix
  5. Bake 180 C for 1/2 an hour

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the week

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Lemon Meringue Almond Slice

Course: Dessert
Cook Time: 35 minutes
Total Time: 55 minutes
Author: Michelle
Great pudding or slice with a cuppa

Ingredients

Base

  • 100 g butter
  • 2 tablespoons caster sugar
  • 3/4 cup plain flour
  • 1/3 cup cornflour

Filling

  • 1 can condensed milk
  • 3 eggs separated
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice

Topping

  • 1/4 cup caster sugar
  • 1/2 cup dessicated coconut
  • 1/3 cup flaked almonds

Instructions

Base

  1. Cream butter and sugar until light and fluffy
  2. Add sifted flours
  3. Use your hands to knead mixture together
  4. Turn onto floured surface
  5. Knead lightly for 5 minutes
  6. Press evenly into a lined 19 x 29 cm dish
  7. Bake 180C for 15 minutes or until lightly golden

Filling

  1. Mix together filling ingredients
  2. Pour over base
  3. Bake a further 10 minutes

Topping

  1. Beat egg whites until soft peaks form then gradually add sugar
  2. Beat until thick and glossy
  3. Fold coconut through meringue
  4. Spread over lemon filling
  5. Sprinkle with almonds
  6. Bake a further 10-12 minutes or until almond top is golden
  7. Allow slice to cool in tin before cutting into pieces

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the week

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Secret Red Pepper Sauce

Author: Michelle
Given to me by a friend

Ingredients

  • 6 large red peppers
  • 4 cups white vinegar
  • 4 cups sugar

Instructions

  1. Deseed, cut up peppers and whizz in food processor to fine chunky mix
  2. Put peppers in a pot with white vinegr and boil until soft, let it cool a bit
  3. Whizz again until smooth put back in pot
  4. Add sugar and boil until it reaches a sauce consistency and pour into bottles

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of Week

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Lemon Honey

Prep Time: 15 minutes
Total Time: 25 minutes
Author: Michelle
l use this for fillings in slices

Ingredients

  • 75 g butter
  • 3/4 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 2/3 cup lemon juice
  • 2 large eggs

Instructions

  1. Put butter, sugar, zest and lemon juice in small microwave proof bowl
  2. Microwave on high for 1 to 2 minutes until sugar has dissolved
  3. Stir well then slowly add to egg mix whisking well as you add lemon mix
  4. Microwave on MEDIUM 50% stirring every minute until mix thickens
  5. about 3 to 5 minutes
  6. It will thicken as it cools

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

 

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the Week

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Moroccan Spicy Chicken

Course: main
Cuisine: Foreign muck, Moroccan, non-vegetarian
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 21 minutes
Author: Wally Betts' Sock
Chicken breast - succulent and spicy after brining and coating with this spicy rub before grilling. Prepare the brine mix first and the sauce and spice rub while the chicken breasts are soaking in the brine.

Ingredients

Brine:

  • 8 cups water
  • 3 Tbsp plain salt
  • 2 garlic cloves crushed
  • 1 Tbsp light soy sauce
  • 2/3 bay leaves
  • 1 tsp each whole coriander seeds cumin seeds & black peppercorns
  • 3-4 boneless sknless chicken breasts

Spice rub:

  • 1 Tbsp ground cumin
  • 1 Tbsp curry powder
  • 1/2 Tbsp chilli powder
  • 1/2 Tbsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground black pepper

Sauce:

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1-2 garlic cloves chopped finely
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • Pinch of cayenne pepper
  • 2 Tbsp finely chopped coriander leaf
  • Salt & pepper to taste

Instructions

  1. First step is to make up the brine; dissolve the salt in half the water.
  2. It's best to do it in a large freezer bag using half the water to dissolve the salt.
  3. Add the rest of the ingredients, water and chicken breasts.
  4. Tie the bag up tightly so that the chicken breasts are totally immersed; leave it in the fridge for at least 2 hours.

  5. Combine all the sauce ingredients and whisk together
  6. Leave covered at room temperature for the flavours to combine.
  7. Pre-heat a grill to 200-220 degrees and line an oven tray with foil.
  8. Prepare the spice rub by combining all the ingredients in a small bowl.
  9. Once the chicken breasts have soaked for at least two hours, drain into a colander. Rinse off the brine, pick off excess seeds and allow to drain for 10 mins or so.
  10. Coat each breast thoroughly in spice mixture.
  11. Place under the hot grill for at least 6 mins then turn and grill for a further 6 mins.
  12. Take out of the grill and allow to cool for at least 10 mins before slicing each breast thinly. Drizzle with the sauce and serve with couscous or rice etc.

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.

Recipe of the Week

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Ciorba - Romanian Sour Meatball Soup

Course: Soup
Cuisine: Balkan, Romanian
Author: Kerry
I had this soup many times at a wonderful little Romanian restaurant in when I lived there many years ago.I found this recipe online and it makes a particularly flavourful pot of soup. I make chicken meatballs but you can substitute pork or another meat. The soup is also far superior when homemade chicken stock is used. Measurements don't need to be exact.

Ingredients

Soup

  • 2-3 tomatoes - grated
  • 1 large onion - diced
  • 2 carrots - diced
  • 1/2 green or yellow capisicum - diced
  • 1/2 red capisicum - diced
  • 1 potato - diced - optional
  • 1 tablespoon tomato paste - optional
  • 4-6 litres homemade chicken stock
  • parsley & dill - chopped
  • 1/4-1/3 cup lemon juice

Meatballs

  • 750 grams chicken mince
  • 1/2 onion - grated
  • 1 tablespoon fresh parsley - chopped
  • 1 teaspoon fresh dill - chopped
  • 1 tablespoon shortgrain rice - halfway cooked
  • 1 egg
  • salt
  • pepper

Instructions

  1. Mix all the meatball ingredients together well, season and then refrigerate while preparing soup.
  2. For the soup, saute the onion, carrots and capsicum in a large pot.Pour in the stock and bring to boil, let simmer for 20 mins.
  3. Remove the meatball mix from the fridge and roll into small balls and add to simmering soup. Add diced potato, tomato paste if desired and simmer another 20 mins or so till meatballs & potato cooked.
  4. Before serving add lemon juice (add more or less according to taste) and fresh chopped parsley and dill.
  5. (Homemade stock: Place 1.5-2 kgs chicken parts: carcasses, wings, drumsticks or whole bird, onion, carrot, celery, bay leaves, peppercorns, salt, water in large stockpot. Simmer for several hours then cool, strain and refrigerate.)
  6. Prep time: 20 mins
  7. Cook time: 45 mins
  8. Total time: 65 mins

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.