Ingredient: milk Recipes
Corned Beef (Silverside)
Tender corned silverside simmered with malt vinegar and brown sugar, with the mustard sauce. Serves 6 in about 3 hours, or all day in the slow cooker.
Fish Pie
Fish pie with the fish added raw so it never overcooks, and a sauce thick enough to hold. Serves 6 in about an hour, using hoki, snapper or terakihi.
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.
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.
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.
Yorkshire Puddings
Yorkshire puddings are flour, eggs, milk and salt. There is nothing in the ingredient list that can go wrong, which means every failure is a technique failure — and there are only three techniques that matter. Makes 12. About 40 minutes, plus resting time for the batter.
Overnight Oats
Overnight oats are five minutes of work the night before and nothing at all in the morning, which is the entire appeal. They’re also easy to get wrong in a way that puts people off for good — too much liquid and you get soup, too little and you get cement.