Category Archives: From the Kitchen

Some of my favourites, or experiments.

Roasted Garlic Cloves

Almost ready to eat

It’s time to plant garlic. Every year we select the biggest garlic cloves from last year’s crop to try to improve our yield. We break up the biggest bulbs and select the fattest cloves. That leaves a lot of cloves … Continue reading

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Fresh Cranberries

West Coast cranberries

Until a few years ago fresh cranberries were almost impossible to buy in New Zealand. That changed when Wild Ruby Cranberries planted their first crop in 2007. Even so, it was a pretty good secret until recently. Harvesting is weather … Continue reading

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Make your own foaming soap refill

Ready to use home made foaming soap

Foaming soap dispensers work by mixing air and a thin liquid soap as the pump is depressed. Refills can be purchased and the manufacturers want us to think the correct brand of refill is essential to the pump dispenser continuing … Continue reading

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Spinach and Chicken Sandwich

Spinach and Chicken Sandwich

We’ve almost stopped using lettuce, and even use spinach on our open face sandwiches. This is a typical Tuesday lunch: wholegrain bread, light mayonnaise, shredded chicken and baby spinach leaves sprinkled on top. To eat the sandwiches we just try … Continue reading

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More Bread Baking with Dean

Polenta Petites Boules—just like in the book

  We’re hooked on baking and our inspiration is “Bread” by Dean Brettschneider. So far we’ve made 13 different recipes, some more than once. We’ve learned there are a lot of different words for rolls, for instance boule and boller. … Continue reading

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Baking Festive Sweet Rolls

Swedish Cinnamon Rolls

These are said to be a national treasure in Sweden and it’s easy to see why. The buttery dough filled with cinnamon and brown sugar is an interesting shape and taste great too. The dough is rolled out, filled, folded … Continue reading

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Bread Baking—almost artisan

The only bread baking book you need.

Recently we’ve taken an interest in baking and found a wonderful book by Dean Brettschneider who coincidentally is a Kiwi but has bakeries and cafés in at least four countries. The book is called Bread, and that is its focus. After … Continue reading

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Green Soup

Before you say “yuck” and move on to something more interesting, find out how easy it is to make a delicious healthy soup. I used cavolo nero which is sometimes classified as cabbage and sometimes as kale but I’ve also … Continue reading

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Rice Crackers

Rice Crackers

Two weeks ago before we left for our Waiuta to Big River walk I threw in a package of rice crackers. They are light and didn’t take up much room and we usually have a package on hand for emergencies. … Continue reading

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Perfect and Easy Poached Eggs

Poached eggs

Now that we have a ready supply of free range eggs we decided we needed to find a foolproof way to poach eggs perfectly every time. There are only a few important steps. The first is to use enough water … Continue reading

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