Ingredients For Coconut Ice:

340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional food colouring
Cooking Directions For Coconut Ice:

1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.

2. Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight

3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

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Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in England the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked.

Ingredients

You need a large leg of lamb. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it.

For the stuffing

• 30g (2 Tbsp) butter
• 1 large tablespoon clear honey
• 125g (1/2 Cup) dried apricots, finely diced
• 1 medium sized onion, finely diced
• 1 cup fresh bread crumbs
• quarter teaspoon of salt
• quarter teaspoon of dried thyme
• freshly ground black pepper
• 1 beaten egg

For the marinade

• 250g (1 Cup) sliced carrots (about 1 or 2 medium carrots)
• two large onions, sliced
• 1 bay leaf
• 3 or 4 crushed parsley stalks
• not quite full cup of red wine such as claret

Procedure

1. To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients and combine well.
2. Force the stuffing into the cavity in the meat, and sew it up with fine string.
3. Place the leg into a plastic bag (which sits in a large bowl), and add the marinade mixture.
4. The meat is best prepared just after breakfast, so it can then be regularly turned over in the marinade throughout the day.
5. Cook in oven at 180 °C for two hours but check on progress at 90 minutes. If the meat looks like over browning, it can be covered by foil.
6. Remove the string before carving.
7. Strain the marinade and use three or four tablespoons of the liquor to make gravy.

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Curried Pumpkin Soup Recipe

2  cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp.  curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)

Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.

Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.

Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.

Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds.

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Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 tbsp fresh meyer lemon juice
1-2 tsp meyer lemon zest

For Glaze:
2/3 cup powdered sugar
1 tbsp melted butter
juice of one lemon (but you might not need all of it)

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea.

Add 5-6 tablespoons of lemon juice and zest and stir dough with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick. Divide each disc into quarters and separate slightly.

Bake for 15-20 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.

For glaze: mix the sugar, butter and juice of half the lemon in a bowl. Add more lemon juice as required to get the consistency you want for the glaze. Glaze the scones hot from the oven.

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A delicious homemade raisin bread.

Ingredients:

• 1 package active dry yeast
• 1/4 cup warm water
• 1 cup raisins
• 1/4 cup soft butter
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1/2 cup scalded milk
• 3 3/4 cups all-purpose flour
• 2 eggs, beaten

Preparation:

Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.

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Ingredients For Coconut Ice:

340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional food colouring

Cooking Directions For Coconut Ice:

1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.

2. Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight

3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

Print PDF

It was really easy to make I lined a flat tin thingy with baking paper then used a rolling pin. After you take it out of the oven I also sprinkled with castor sugar and made cut marks with knife for easy break up. It says rice flour whatever that is, I just used more ordinary. Enjoy

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