Fresh Peaches = Summer on a Plate!

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). She recently managed to score a 12kg box of peaches at a bargain price, so had to get creative in the kitchen cooking and preserving the peaches before they were past their best. This recipe Jen has developed is a very simple and light summer dessert, and a perfect finish to a BBQ or summer salad. The peaches went down a treat on our shoot day, and I definitely fulfilled my role as chief taste tester by having seconds and thirds! They’re also fantastic as leftovers the next day on your breakfast cereal. Any stone fruit would work well instead of the peaches, as well as fresh figs.

Start this recipe a day in advance as the labne needs time to hang.

Enjoy! 

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Valentines day - are you sorted ......?

Well it’s that time off year again - yup Valentines Day!. Have you got everything sorted for your special other half? Flowers/pressie, special dinner in or out, yummy cocktail to start the evening? Well I’m here to help you out with the last item on that list. Sorry can’t help you the other items, you’re on your own for those!

This Strawberry Basil & Gin Cocktail is pure summer in a glass, and perfect for Valentines Day in the southern hemisphere. Not so great for northern hemisphere peeps, it’s probably still snowing and freezing cold in your neck of the woods. Maybe try this cocktail at another time of the year.

Your challenge on Valentines Day is to try and stop at just one cocktail. They’re very addictive so it would be easy to drink 2 - 3 cocktails, and forget about that yummy dinner you’ve got in the oven!

Enjoy! 

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Courgette heaven ......?

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). As per usual at this time of year the courgettes take over the vege patch. Jen was telling me she had planted 4 courgette plants this year, which was one less than last summer, and she’s still trying to cope with them all ripening at the same time. Puts my single plant to shame, but I’ve still got the same problem.

If you aren’t picking almost daily, in the blink of an eye they turn into marrows! This rich moist cake is a nice way to use up any extra courgettes you have before they end up the size of a marrow football.

Enjoy! 

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Blackcurrant heaven......

This week I’m rolling out something a bit special, plus using up the last of my blackcurrant harvest. If you want an appetiser/canape to impress the neighbours when they drop in for drinks - then this is it! The rich ruby red colour of the Blackcurrant Salmon Gravlax is very striking and it tastes AMAZING!

The recipe takes a little preparation a few days in advance, but boy is it worth it. I served it with pickled vegetables and blinis, but it would be equally good with eggs at breakfast or over a salad with some crusty bread.

Enjoy! 

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Berry Delicious......!

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This time its a type of syrup called a fruit shrub, which is a concentrated syrup with a vinegar base, that’s used as a mixer in cocktails or with soda. It was popular during the American colonial era, and it’s making a come back with the recent interest in mixology. On a hot day it’s very refreshing served with soda, ice and extra fruit.

This recipe has a cold brew method where the ingredients are left to sit to concentrate the fruity flavour. Some fruit, like rhubarb require cooking with the sugar first. Jen tends to use the cold brew method when she can, as it produces a fresher flavour. You could also experiment using different types of sugar, matching it to the type of fruit.

In this recipe Jen used boysenberries, but raspberries, blackberries, strawberries, logan berries will all work well, in fact you can use just about any fruit to make a shrub. Try stone fruit, rhubarb, apples, pears, and even cucumber. Pair them with herbs/spices such as Pear & Ginger, or Strawberry & Basil for a fantastic base in a cocktail.

Enjoy!

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Fig Celebrations......

In past years I’ve struggled to get any ripe figs off my established fig tree (Fig Brown Turkey) in the garden. Living in the south island of New Zealand and having to put up with the vagaries of our summer weather, most years I end up with plenty of figs that never ripen before the end of autumn.

So this year I thought I would try an experiment and plant a new fig tree (Fig Mrs Williams) in my garden. I’ve positioned it against a north east facing fence (southern hemisphere sun is best in this direction). When it gets a little bigger the plan is to espalier the fig tree along the fence to maximise the amount of sun the new fig tree gets. Fig Mrs Williams is an earlier fruiting variety than Fig Brown Turkey, so fingers crossed it comes up with the goods.

Well surprise surprise - we’re only half way through January and already I’ve had ONE ripe fig off my small fig tree. So I can’t wait till early autumn see what this little tree comes up with next.

With a single perfectly ripe fig to play with, what dish to make? It has to be something simple and tasty, so I’m thinking a Fig, Apple & Walnut Salad will be perfect! And yes it was Ç’est Magnifique or Awesome for the non francophiles out there!

Enjoy! 

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Fresh Cherry Frangipane Brioche......

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). This is Jen’s version of Bostock or Brioche Aux Amandes, and she’s used fresh cherries as they are fantastic at this time of year. Also included are another couple of favourites a marmalade version and a Christmas mince version.  Best eaten warm straight from the oven, and it’s a lovely brunch option or great with coffee. 

 Prepare the frangipane and orange syrup the night before, and assemble the brioche in the morning and bake. 

Enjoy! 

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