Ingredient: caster sugar Recipes
Chocolate Mousse
Chocolate mousse that sets light instead of dense, with the temperature trick that stops it seizing. Serves 6 in 20 minutes plus chilling. No gelatine.
Pasta Salad
Pasta salad that stays moist instead of drying out in the fridge. Serves 8 in 25 minutes, and why you cook the pasta past al dente for this one.
Coleslaw
Coleslaw that stays crunchy instead of going watery in an hour, with a proper creamy dressing. Serves 8 in 20 minutes, and it holds up on a buffet.
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.
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.
Waffles
Most homemade waffles are pancakes with a pattern on them. They come out of the iron looking right and they’ve gone soft and floppy by the time the second batch is done. Crisp waffles are a different batter and one piece of technique, and neither is difficult.
Weet-Bix Slice
Every Kiwi household has a version of this slice, and every version is slightly wrong according to someone’s mother.
Classic Pavlova
The old kiwi classic in it’s most classic form. You’re not a kiwi cook until you’ve successfully created a classic pavlova. Check out some of our other more adventurous or… [Continue Reading]