Cuisine: NZ Recipes
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Hot Cross Buns
Hot cross buns with a proper flour-paste cross and a sticky glaze, made from scratch. Makes 12 in about 3 hours, most of it the dough rising.
Cupcakes
Cupcakes that rise flat and even instead of doming or sinking, with proper buttercream. Makes 12 in about 40 minutes, and the two-thirds fill rule.
Cottage Pie
Cottage pie with a filling thick enough to hold the mash up and a crisp forked top. Serves 6 in about 1 hour 20, plus the shepherds pie difference.
Slow Cooker Lamb Shanks
Lamb shanks slow cooked in red wine and rosemary until the meat falls off the bone, with a sauce reduced properly. Serves 4, 8 hours in the cooker.
Shortbread
Proper shortbread with the classic 3-2-1 ratio and cornflour for shortness. Makes 24 in about 50 minutes, and it keeps three weeks in a tin.
French Toast
French toast with a proper custard soak and a low pan so the middle sets. Serves 4 in 20 minutes, and the bread that makes all the difference.
Cheese Scones
Proper Kiwi cheese scones – tall, light and heavy on the tasty cheese, with a cheesy crust on top. Makes 12 big scones in about 30 minutes.
Potato Salad
Potato salad is on every New Zealand Christmas table and beside every barbecue from Labour Weekend to Easter, and most of it is disappointing in the same way: the potatoes taste of nothing and the dressing sits on the outside.
Glazed Christmas Ham
The Christmas ham is the least stressful thing on the table, because it arrives already cooked. You are not cooking a ham. You are warming it through and putting a glaze on it, and the entire job is about ninety minutes of oven time you can do the day before.
Pizza Dough
Homemade pizza is usually let down by the base — pale, bready, and more like a scone than a pizza. Three things fix that, and none of them costs anything: the right flour, enough water, and an oven hotter than you think is sensible. Makes four 30 cm bases.
Great recipe😄👍❤❤❤❤❤❤❤