Recipes

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.

Recipe of the Week

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Amazing Banana cake

Course: cake
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 minutes
Servings: 10 servings
Author: Michelle
Nice light, tasty cake I got this recipe from Justamumnz blog and use it all the time, never fails to please

Ingredients

  • 175 g softened butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup buttermilk or 3/4 cup yoghurt mixed with 3/4 cup milk
  • 1 1/2 cups ripe bananas l freeze whole bananas in skin and then thaw and mash just before adding to mix
  • Icing
  • 100 g softened butter
  • 4 cups icing sugar recipe says 6 but l find 4 is enough
  • 6 to 8 tablespoons lemon juice
  • zest of lemon

Instructions

  1. 22 x 33cm dish
  2. oven temperature 135 C
  3. Mix flour, baking soda and salt in bowl and set aside
  4. Beat butter and sugar
  5. Beat in eggs, one at a time
  6. Stir in vanilla
  7. Mix in flour alternating with buttermilk
  8. Stir in bananas
  9. Bake 1hr 10 minutes
  10. Immediately put in freezer for 45 minutes or until you want it

Icing

  1. put all ingredients in a bowl and beat together will until the icing fluffs up and can add extra lemon juice to get icing how you like it
  2. Spread icing over cake
  3. Enjoy

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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Toffee and apple cookies

Course: Biscuits
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Michelle

I tell people these are healthy as they have rolled oats in them. Once you start eating them it is hard to stop.

Ingredients

  • 150 grams butter softened
  • 175 grams brown sugar
  • 90 grams white sugar
  • 1 large egg lightly whisked
  • 75 grams flour
  • 1/2 teaspoon baking soda
  • 250 grams rolled oats
  • 1/2 cup sultanas
  • 1/2 cup chopped dried apple
  • 50 grams Werther's Original chewy toffees or hard toffees chopped in 3

Instructions

  1. Beat butter and sugars together
  2. Add egg and mix well
  3. Add dry ingredients including rolled oats, dried fruit and lollies
  4. Mix well
  5. Place small balls of mixture on a tray allowing room for them to spread
  6. Bake 180C for 15 minutes or until cooked

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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Mushroom achari

Course: curry, Main dish, mushroom, spicy, vegetarian
Cuisine: North Indian, Punjabi, vegetarian
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Author: Wally Betts' Sock
North Indian dish served as part of a meal with 2 or 3 other curries and rice and/or naan or chapatis. 'Achar' is hindi for 'pickle',and the oil and spices used in this recipe are those used in Indian pickles. Adapted from a Sanjeev Kapoor recipe.

Ingredients

  • 40-50 button mushrooms
  • 3 tbsp mustard oil
  • 1/4 tsp asafoetida powder hing
  • 1 tsp cumin seeds jeera
  • 1/2 tsp onion seeds kalonji
  • 1/2 tsp fennel seeds saunf
  • 1 tsp mustard seeds sarson
  • 1/4 tsp fenugreek seeds methi dana
  • 1 medium onion chopped
  • 2 tbsps ginger-garlic paste
  • 1 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black salt kala namak
  • sea salt to taste
  • 3 tbsps rice vinegar
  • 1 tbsp chopped coriander leaves

Instructions

  1. Wipe the mushrooms with a damp cloth. Separate the caps from the stems.
  2. Roughly chop the stems and finely slice the caps.
  3. Bring the oil to high heat in a non-stick pan.
  4. Remove it from the heat, add the asafoetida and all the seeds and allow to fry for a minute or so.
  5. Add the onion and the mushroom stems. Cook, stirring, on a high heat for two minutes.
  6. Add the chilli powder, turmeric and black salt. Mix well.
  7. Add the vinegar, return to the stove on moderate heat. Cook until nearly dry (4-5 mins)
  8. Add the coriander leaves, stir in, transfer all to a serving dish and serve hot.

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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Chocolate Cake

Cook Time: 40 minutes
Author: Faye Bunyan
A one bowl, easy delicious cake to make. Moist (never fails).

Ingredients

  • 1 1/3 cups Flour
  • pinch Salt
  • 4 tsp Baking Powder
  • 4 tbsp Cocoa
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla
  • 125 gms Melted Butter
  • 1 cup Milk
  • 3 Eggs
  • 1/2 tsp Baking Soda

Instructions

  1. Sift dry ingredients into a large bowl, add milk, vanilla essence and eggs.
  2. Beat until smooth then add melted butter and beat again.
  3. Use a fairly good sized tin as this is a big cake.
  4. Line tin with baking paper.
  5. Bake in a moderate oven at 160 fan-bake oven, or 350 in a conventional oven for around 40 to 50 minutes.
  6. Cool.
  7. Ice with chocolate icing.

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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Dragoon's Spicy Buffalo Wings

Course: Dinner
Cuisine: American, NZ
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Dragoon
These spicy buffalo wings (or drumsticks) are a delicious and fun meal to make. They are tangy and depending on what hot sauce you choose can be as spicy as you like. If you are using drumsticks instead of wings double the ingredients for the powder coating. I suggest serving this meal with rice and greek yoghurt or just chips if that is what you prefer.

Ingredients

  • 3/4 cup Plain flour
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 20 Chicken wings or 12 drumsticks
  • 1/2 cup Melted butter
  • 1/2 cup Hot sauce your preference however I use Culley's Buffalo Wing Sauce

Instructions

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a large resealable plastic bag, and shake to mix.

  2. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet.

  3. Preheat oven to 200 degrees C.

  4. Whisk together the melted butter and hot sauce in a small bowl.

  5. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.Turn the wings over halfway during cooking so they cook evenly.

  6. Remove from oven and serve.

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.