Innholdsfortegnelse for Issue 1 i Food

IN THE FRENETIC pace of modern life we increasingly mark the progress of a year not so much by month, but rather by the big events. Family holidays, returning to work, the start of school terms and the much-anticipated long weekends and celebrations all have their place. With that in mind, we’re kicking off the new decade by giving our beloved magazine a bit of a refresh, with more recipes than before and an increased focus on those major events. We’ve also expanded In Season to really optimise that seasonal produce, and we’ve added a new lifestyle section – because we’re ever mindful of the changing tastes and dietary requirements of Kiwi households. As always, our recipes are nutritionally profiled by a registered dietician, so you can trust the numbers,…

Towering above traditional pancakes, fluffy Japanese soufflé pancakes are a jiggly hybrid which have become increasingly popular in recent years, in a trend that’s showing no sign of slowing down in 2020. The addition of beaten egg whites to the pancake batter, combined with gentle cooking in metal baking rings, is the secret that ensures they attain their lofty heights. Whip some up some for a twist on the usual Shrove Tuesday option on February 25, or make them as a Valentine’s treat using heart-shaped cookie cutters instead of the rings. A large-diameter, lidded, non-stick frying pan is the ideal vessel for cooking the pancakes, and metal rings can be purchased from supermarkets as well as in kitchenware stores. The pancakes take 15-20 minutes to cook – but your patience…

A new survey has analysed the eating habits of New Zealanders and revealed some fascinating insights into our attitudes and choices. The Bayer Food Focus Project, which was conducted in partnership with the New Zealand Nutrition Foundation, found many of us are suffering from food allergies and intolerances, more than half of us believe healthy foods are too expensive, and it’s common for us to turn to food as a pick-me-up when anxious or sad. It revealed: • 40 per cent of Kiwi households have at least one person with a food allergy or intolerance – and 23 per cent have one or more people with a doctor-diagnosed allergy. • The most popular eating plan is a weight loss regimen – almost a quarter of New Zealanders are on one.…

What is your favourite variety of tomato and why? I really like cherry tomatoes. They are sweet, juicy and full of flavour; my favourites are Sugar Babes and Strawberry Toms. What should shoppers look for when it comes to buying tomatoes at their best? Try to buy the specialty types as they are generally sweeter and have more flavour. How should we store them after buying? Never in the fridge – this will destroy flavour and shelf life. Keep them out of the sun, on the bench or in the pantry. You supply Countdown supermarkets nationwide; what process does the produce go through to get on the shelves? The tomatoes are harvested, packed, quality inspected and sent to the distribution centre; produce is on the shelves within 48 hours. How…

• Ditch the butter or margarine in favour of avocado or a nut butter – both of which have the added bonus of being full of protein and healthy fats. • Join the co-yo revolution, by swapping regular dairy yoghurt for a coconut version. This trend extends into icecream, where frozen treats made with coconut cream are taking our freezers by storm. • Don’t feel you have to ditch chocolate altogether. As long as you go for a dark version (which, let’s face it, is the choice of most true chocoholics) you can be happy in the knowledge it’s vegan. • Mince is the star of many recipes, but there are numerous easy-to-use alternatives. Try making bolognese out of lentils, meatballs from mashed-up kidney beans, and tacos using jackfruit, quinoa…

Peach & Blackberry Buckle PREP + COOK TIME 50 MINUTES SERVES 12 • 175g butter • 150g caster sugar • zest and juice of ½ lemon • 3 eggs • 375g self-raising flour • ½ cup milk, approx • 2 peaches, washed, thinly sliced • 1 cup blackberries • ¼ cup sliced almonds • custard or cream, to serve (optional) 1 Preheat oven to 190°C. Grease and line a 18cm x 30cm slice tray. 2 Cream butter and sugar until light and pale; add zest and juice, then mix in the eggs, one at a time, beating well after each addition. Mix in flour and enough milk to make a soft, spreadable batter. 3 Spread batter into the tray and layer on the peach slices, pressing slightly so they sink a little. Scatter with berries, then sprinkle on the sliced…

Eggplant & Lamb Biriyani with Cashews PREP + COOK TIME 40 MINUTES SERVES 6 • 1 tablespoon vegetable oil • 1 teaspoon yellow mustard seeds • 1 teaspoon cumin seeds • 1 onion, chopped • 1 eggplant, cut into 15mm cubes • 500g lamb mince • ½ cup tikka curry paste • 1 tablespoon natural yoghurt, plus extra, to serve • ½ teaspoon salt • large pinch of dried chilli flakes • 1½ cups basmati rice • 2 cups beef stock • ⅓ cup sultanas, roasted cashews and coriander, to serve (optional) 1 Heat the oil in a large saucepan or stock pot with a lid. Cook the mustard and cumin seeds until popping. Add onion and eggplant and cook, stirring occasionally, until lightly browned. 2 Move vegetables to side of the pan and add the mince, cooking until brown and crumbly.…

Coconut Macaroon Cheesecake PREP TIME 30 MINUTES + CHILLING SERVES 8 • 125g plain sweet biscuits • 100g coconut macaroons (see Tip) • 125g butter, melted • 2 teaspoons gelatine • 1 tablespoon water • 250g cream cheese, soft • ¼ cup caster sugar • 270ml canned coconut cream • 1 teaspoon finely grated lime zest • 1½ tablespoons lime juice, • coconut chips, passionfruit, star fruit and sliced apple and pineapple, to serve 1 Process biscuits and macaroons until fine; add butter and process until combined. Press mixture evenly into base and sides of a 11cm x 34cm rectangular, fluted, loose-based flan tin. Place tin on a tray and freeze. 2 Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in a saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes. 3 Beat…

LOVE-A-FARE • A heart-shaped cookie cutter can make all manner of cutesy delights. Use it to shape cookies, sandwiches, pastry and cakes. • To make heart-shaped cupcakes, put a marble at the top of each hole of the cupcake tin to shape the paper cases, before filling with batter. • Create heart-shaped eggs. Hard-boil an egg and peel while still warm. Fold a small rectangular piece of card (approximately 7.5cm x 19cm) in half lengthways and open out again. Put the egg lengthways on the card along the crease, and place a chopstick on the egg, parallel with the fold, to form an indentation. Use two elastic bands to secure the card and chopstick at either end. Chill for at least 10 minutes, then slice in half widthways to reveal…

Whipped Feta & Dukkah Dip PREP TIME 10 MINUTES SERVES 4-6 • 200g feta cheese • 1 clove garlic • 1 teaspoon lemon juice • 2 tablespoons light olive oil • 1 tablespoon dukkah • 1 tablespoon pomegranate seeds • cucumber sticks and pita breads, to serve 1 In a food processor, process feta and garlic until it forms a spreadable consistency. With the motor operating, gradually add juice, then oil; process until light and creamy. 2 Spoon into a serving bowl; top with dukkah and pomegranate seeds. Serve with cucumber and chargrilled pita. PER SERVE (4) Energy 211kcal, 883kj • Protein 9g • Total Fat 18.8g • Saturated Fat 8.6g • Carbohydrate 0.7g • Fibre 1g • Sodium 334mg • Sugar 0.6g TIP If you don’t have dukkah, you could top the whipped feta with a…

1. Looking Good, Feeling Healthy Juice With vitamins A and C plus antioxidants, this juice is great for promoting healthy eyes, skin and hair. Coarsely chop 1 large beetroot, 2 carrots and 2 red-skinned apples; push through a juice extractor into a jug. Peel and finely grate 2cm ginger; stir into juice. 2. Power-Packed Protein Smoothie This is full of vitamin C, fibre and plenty of protein from the soy and LSA. Blend 1 banana with 1 cup frozen strawberries, 2 cups soy milk, 1 tablespoon tahini, 1 tablespoon linseed, sunflower and almond blend (LSA) and 1 tablespoon honey until smooth. 3. Soothing Anti-Oxidant Smoothie These spices are sources of antioxidants, as well as having anti-inflammatory properties. Soak 1 black tea bag in ½ cup boiling water in a heatproof…

Apple & Pepita Bliss Balls PREP TIME 20 MINUTES + CHILLING MAKES 35 • 1 cup natural sliced almonds • 200g pitted medjool dates, chopped • 50g coarsely chopped dried apple • 1¼ cups shredded coconut • ½ cup pumpkin seeds • 2 teaspoons hot water, approx 1 Process almonds until finely chopped. Add dates, apple, ¼ cup shredded coconut and the pumpkin seeds; process until well combined. 2 Add the water; process until mixture comes together. 3 With damp hands, roll 2 level teaspoons of mixture into balls. Roll in remaining 1 cup shredded coconut to coat; place on an oven tray lined with baking paper. Refrigerate for 1 hour. PER BALL Energy 83kcal, 350kj • Protein 2g • Total Fat 5.8g • Saturated Fat 2.2g • Carbohydrate 5.3g • Fibre 1.7g • Sodium 3mg…

LUNCH SMARTS • Consider where your child’s lunch will be kept during the morning – if it’s warm, bacteria will grow in the food, particularly if it contains meat and dairy products. Putting an icepack in the lunchbox will keep the food fresh and cool. Freezing a drink and putting it in the lunchbox also works well. • The range of specialist lunchbox snacks are greater than ever. For example, Free From Gluten Biscuits are vegan and dairy, lactose and egg free. You can also get gluten-free cakes and slices, dairy-free yoghurt pouches – the options are endless. • Got a picky eater? Children most certainly eat with their eyes, so make the lunch look fun by using cookie cutters to shape sandwiches, threading fruit onto skewers or perhaps including…

If you want to freshen up your home to mark the new decade, but don’t feel like investing in pricey homewares, breathe new life into what you’ve got with the help of a simple roll of wallpaper: ➽ To reinvigorate a tallboy, cut wallpaper to fit the drawer fronts, then working one drawer at a time, apply clear craft glue to each; stick down wallpaper. Dry overnight. ➽ To update a lampshade cut paper, allowing 2cm extra top and bottom. Fold excess paper inside shade; fix with double-sided tape or clear craft glue. ➽ Create a new headboard by getting some MDF cut to the size you need. Cut wallpaper to fit, leaving a 6cm overhang on all sides; use clear craft glue or wallpaper paste to attach. TIP If…

Heritage blue Colour and texture combine to evoke the coastal vibe in this look. Linen is key – which makes it easy to channel this trend in a bedroom, as we’ve done here. The use of a classic striped duvet cover, combined with blue scatter cushions, textured pillowcases and a linen throw, makes it feel relaxed and inviting. A jute braided rug and mirror add contrasting texture and natural colours, while soft, floaty linen curtains let air and light filter into the room. White shutters are another classic option. WALLS & FLOOR A tongue-and-groove wall effect is a simple way to add an instant coastal update. Not only does this texture bring extra visual interest, it also elongates a space, making it appear taller. Sanded and oiled, whitewashed or white-painted…

BBQ Glazed Chicken Hash Brown Bowls PREP + COOK TIME 40 MINUTES SERVES 6 • juice of ½ lemon • 1 clove garlic, crushed • ½ teaspoon Italian herbs • 2 skinless, boneless chicken breasts, sliced horizontally • 6 cups salad or slaw HASH BROWN BOWLS • 450g frozen hash browns, thawed • ¾ cup grated parmesan cheese (optional) • 1 egg • 1 egg white • 1 tablespoon oil • non-stick cooking spray BOURBON BASTE • ⅓ cup Bourbon whiskey • ½ cup store-bought barbecue sauce • 2 tablespoons tomato sauce • ⅓ cup maple syrup • 1 teaspoon Dijon mustard WHITE BARBECUE SAUCE • 1 cup mayonnaise • 2 tablespoons cider vinegar • 1 tablespoon Dijon mustard • 2 teaspoons horseradish sauce • 1 clove garlic, crushed • ¼ teaspoon paprika • handful of basil leaves, finely chopped 1 Place lemon juice, garlic and herbs in a shallow dish. Add chicken,…

TWO RAW SISTERS: CHANGING PERCECPTIONS OF PLANT-BASED FOOD, by Rosa and Margo Flanagan, (BATEMAN BOOKS) $39.99, out now Following the success of their cooking workshops, this Kiwi duo has released a book showcasing the flavour and variety of a plant-based diet. Eschewing pricey superfoods in favour of great seasonal produce, their dishes (like this delicious dessert, below) are quick, affordable and very tasty. Key Lime Ice Cream MAKES 3 CUPS • 1 avocado • 2 bananas, frozen • ⅓ cup coconut oil, melted • ¼ cup nut milk • zest and juice of 3 limes • 2 tablespoons maple syrup (optional) 1 Put all of the ingredients in a blender and blend until smooth. 2 Pour the icecream into a metal tin and leave to set for 1 hour. Rosa says: “This is perfect for…

My garden is producing heaps of tomatoes, and I can’t use them all up! I’ve made passata with some – any other suggestions? Dried tomatoes are handy as they go well in salads, pastas and with barbecued meat. Simply cut the tomatoes in half lengthways and place, cut side up, on fine wire racks over oven trays. Lightly sprinkle with salt and place in the oven at its lowest temperature to dry for 6-8 hours. When they feel dry to touch, cool, then pack in hot sterilised jars and pour enough olive oil over the tomatoes to cover completely. Seal and keep in the fridge for up to 1 month. In the summer I often find cream curdles when I am whipping it. Is there anything I can do to…

Blueberry Bakewell Cake PREP + COOK TIME 1 HOUR SERVES 8-10 • 140g ground almonds • 140g butter, soft • 140g raw or golden caster sugar • 140g self-raising flour • 2 eggs • 1 teaspoon vanilla essence • 220g blueberries • ⅓ cup flaked almonds • icing sugar, to serve 1 Preheat oven to 170°C. Grease a deep 20cm loose-bottom cake tin and line the base. With a mixer or processer, beat the ground almonds, butter, sugar, flour, eggs and vanilla until well combined. 2 Spread half the mixture into the prepared tin and smooth over the top. Scatter with half the berries. Dollop remaining cake mixture on top, then wet your fingers and pat or spread into an even layer. 3 Scatter remaining berries over the top, then sprinkle on the flaked almonds. Bake for 50 minutes…

Ice, ice BEAUTY Jazz up your summer drinks with these refreshing coconut ice-cubes that are works of art! Whether used in juices, smoothies, iced tea or a simple sparkling water, coconut ice-cubes will give your drink an artistic and delicious twist. As our base we used coconut water, the clear liquid found inside young coconuts, then we added small pieces of fennel fronds, kale, wheatgrass, baby coriander, mango and pineapple to make these little beauties. Small coconut water ice-cubes will freeze in about 3 hours in an ice-cube tray. For larger blocks, leave to freeze overnight.…

CHERRY DELIGHT Fold 150g pitted fresh or frozen cherries and ½ cup toasted shredded coconut through coconut icecream at the end of step 1. SALTED CARAMEL Swirl ¾ cup canned caramel mixed with 1 teaspoon sea salt through coconut icecream at the end of step 1. COCONUT MOJITO To create an adult’s-only treat, fold 2 teaspoons finely grated lime zest and 2-3 tablespoons white rum (to taste) through coconut icecream at the end of step 1. GINGER ZING Fold ⅓ cup chopped crystallised ginger and ½ cup coarsely chopped unsalted cashews through coconut icecream at the end of step 1. RASPBERRY DREAM Fold 150g fresh or frozen raspberries and 100g chopped white chocolate through coconut icecream at the end of step 1. Top with extra berries. A DASH OF PASSION…

Beer-Battered Fish & Twice-Cooked Chips PREP + COOK TIME 50 MINUTES + CHILLING SERVES 4 • vegetable oil, for deep-frying • 750g potatoes, peeled, cut into fingers • 750g firm white fish fillets, cut into 8 pieces • 1 cup plain flour • tartare sauce and lemon wedges, to serve BEER BATTER • 1½ cups self-raising flour • ½ cup cornflour • 1½ cups beer, chilled • ¼ cup soda water, chilled 1 Heat oil in large saucepan on medium until a cube of bread sizzles as soon as it is added. Cook chips, in two batches, for 4 minutes each or until just tender but not browned. Drain on absorbent paper; stand for 10 minutes. Remove oil from heat. 2 Make the Beer batter (see right). 3 Reheat oil on high; recook chips, in batches, until crisp and…

Avocado Caprese Salad PREP TIME 10 MINUTES SERVES 4 • 4 large vine-ripened tomatoes • 250g cherry bocconcini cheese • 1 large avocado, halved • ¼ cup loosely packed basil leaves • 2 tablespoons olive oil • 1 tablespoon balsamic vinegar 1 Thickly slice tomatoes, bocconcini and avocado. 2 Arrange tomato, bocconcini and avocado on a serving platter; top with basil leaves and drizzle with combined oil and vinegar. Sprinkle with freshly ground black pepper to serve. PER SERVE Energy 371kcal, 1555kj • Protein 14g • Total Fat 31g • Saturated Fat 12g • Carbohydrate 5.5g • Fibre 4g • Sodium 237mg • Sugar 5.2g Cook’s NOTES We used vine-ripened truss tomatoes because this simple recipe brings out their brilliant colour, robust flavour and crisp, tangy flesh. Tomato-Stuffed Avocado Halves PREP TIME 20 MINUTES SERVES 4…

Whether you’re slathering it on steak, spooning it over salad, spreading it in your sandwiches or using it as a sensational dip, mayonnaise is a hard condiment to beat. If you’ve not tried making your own, then give it a go – it’s quick, easy and on another level compared to store-bought. To make 1¼ cups of traditional egg mayo, simply blend or process 2 egg yolks and 1 teaspoon Dijon mustard until combined. Mix together ½ cup extra virgin olive oil and ½ cup light olive oil, then, with the motor operating, gradually add to the egg mixture, drop by drop at first, then in a thin, steady stream. Continue to process until mixture thickens. Add 1 tablespoon lemon juice and blend to combine. In less than 15 minutes…

JOBS for the KIDS The kids will love cutting the fruit circles out; for another option, they could use different shaped cookie cutters, such as stars and letters. Threading is good for fine motor skills; include counting and colour matching as you thread. If you have children who are fussy about eating fruit, this is a good way to get them interested. Fruit Flower Bouquet PREP TIME 1 HOUR SERVES 8 • 1kg seedless watermelon • 1kg rockmelon • 1kg honeydew melon • 3 kiwifruit • 125g small strawberries • 125g raspberries 1 Gather an assortment of cookie cutters – we used 1cm, 2cm, 3.5cm and 5cm. 2 Slice watermelon, rockmelon and honeydew melon into 1cm-thick slices. Using the cutters, cut melons into assorted sizes. 3 Peel the kiwifruit and cut into 5mm-thick slices. Cut green…

Swap: Chia seeds For: Flaxseeds Nutritionist and naturopath Katherine Maslen points out that flaxseeds actually trump chia when it comes to fatty acids. “Flaxseeds cost less than chia seeds but contain more omega-3 fats – 5703mg per 25g, compared to 4388mg in chia seeds,” she says. “Just use them in the same way as chia – ground up and added to smoothies, salads or breakfast cereal.” Swap: Shiitake mushrooms For: Button mushrooms Shiitake mushrooms are often eaten for their immunity-boosting effects, but a study at Tufts University in the US showed eating just 100g of normal button mushrooms also revved up the immune system, increasing the activity of natural killer cells. Swap: Quinoa For: Buckwheat Quinoa’s protein content has long been acclaimed, but buckwheat contains nearly the same amount –…

We enjoy connecting with you online, through your posted letters and in person at events. We often have giveaways and send out spot prizes to reward your interest in the magazine and the Food community. Keep an eye out throughout the pages of the magazine for these, as well as online. Get more from the team at Food by receiving our regular newsletter – just click the ‘Sign Up’ box on our Facebook page To be part of our foodie community, visit us at: instagram.com/foodmagnz facebook.com/foodmagnz…

If you’re looking for a healthy alternative to regular soft drinks, our pick-of-the-moment is kombucha, not least because of its impact on gut health. And now Kiwi outfit Soda Press Co has developed the world’s first certified organic shelf-stable Kombucha Concentrate. Created in partnership with SodaStream, it boasts an average of 100 per cent more live probiotics than ready-to-drink kombucha. Just mix with carbonated water and you’re good to go. We’re giving away three Soda Press Co gift packs, including a limited edition Soda Counter tote bag, 2 x Soda Press Co twin packs, a recipe book of cocktails and a limited edition metal straw pack. To be in to win, email foodmagazine@bauermedia.co.nz by March 1, 2020. Subject line: Kombucha.…

Cheerio soy, adios almond, au revoir rice – the milk everyone is talking about is oat milk. Like many other non-dairy milks, it’s great for people who are vegan, lactose intolerant or wanting a low-fat alternative, but it has the added bonus that it is full of fibre – being, essentially, a liquid form of oats. It is also rich in calcium and loaded with essential vitamins and minerals. While you can buy it in the supermarket, it’s also easy to make your own. Simply blitz 100g rolled oats with a little honey and 1 cup water in a blender for around 30 seconds. Strain twice through muslin, discarding the pulp. Taste and add more honey if needed. It will keep in the fridge for up to 3 days –…

Coffee Culture has 20 cafés across the country. We caught up with Amanda Robinson, Head of Menu Development. The Raw Carrot Cake Bliss Bites are special because… they are bursting with natural and fresh flavours. They contain only natural ingredients, and cater for a range of dietary requirements – from allergies, paleo, raw, vegan and refined sugar-free. The secret to making them is… don’t rush the process. The cashews need to be soaked and coconut cream chilled to get a perfectly creamy frosting. If you rush these steps you’ll end up with a gritty and watery frosting. They go particularly well with… coffee of course! It’s such a great small bite on the side of a cuppa for morning tea, an afternoon energy boost or dessert. The one dish we…

TOMATOES Go for tomatoes that have unblemished skin, feel heavy in your hand and have a sweet, earthy smell around the stem end. Chilling tomatoes will affect the flavour, so store at room temperature, out of direct sunlight. BLUEBERRIES Look for blueberries that are plump and smooth-skinned with a blue-black colour. When refrigerated in a covered bowl or container, they will keep for up to 10 days; they also freeze well. Only wash when you are about to eat. PEACHES Look for firm, ripe fruits that feel heavy for their size and have a sweet smell. Avoid peaches with soft or discoloured patches. Keep at room temperature for up to two days; once soft, store in the fridge for another two days – bring to room temperature before using. EGGPLANT…

Caprese-Style Chicken & Tomato Bake PREP + COOK TIME 35 MINUTES + STANDING SERVES 4-6 • 1 tablespoon olive oil • 1 tablespoon red wine vinegar • pinch of dried chilli flakes • ½ teaspoon Italian herb seasoning • 3 x boneless, skinless chicken breasts, halved horizontally • 2 cups tomatoes, halved • 2 tablespoons balsamic vinegar • 1 tablespoon brown sugar • 4 cloves garlic, crushed • ½ red onion, chopped • ½ teaspoon thyme • large handful of basil leaves, coarsely chopped, plus extra, to serve • 1½ cups mozzarella cheese, grated • handful of olives 1 Combine oil, red wine vinegar, chilli flakes and herbs in a shallow dish. Season the chicken well with salt and pepper, then place in the mixture, turning to coat. Leave to marinate for 10-15 minutes. Preheat oven to 220°C. 2 Put tomato halves, balsamic vinegar,…

TIPS • Don’t prick sausages before cooking as this allows the moisture to leak out. They should be cooked long and slow. • If cooking chicken breasts, try brining before barbecuing to avoid them becoming tough. Place in a solution of salt and water in the fridge for 1 hour; rinse away excess salt before cooking. • If you want nice char marks on your steak, grill for a few minutes without moving, and turn only once so marks will be clearly defined. • Keep sauces for basting separate from sauces for serving to avoid contamination. • Fish should be removed from the barbecue while it’s still a touch underdone as its own heat will finish the cooking. • If cooking whole fish, slash the sides a few times before…

Fig & Chia Bowls PREP TIME 20 MINUTES + STANDING + CHILLING SERVES 4 • 80g dried figs • 1 cup water • 2 cups almond milk • 1 teaspoon vanilla bean paste • 1 tablespoon maple syrup • 1 teaspoon finely grated orange zest • ½ cup white chia seeds, plus extra, to serve • 1 cup coconut yoghurt • 150g blueberries • 150g blackberries • 2 small fresh figs, cut into wedges • ½ cup cherries or red seedless grapes • orange zest strips and edible flowers, to serve 1 Place dried figs in a bowl with the water; stand for at least 2 hours. Drain figs; discard liquid. 2 Process the drained figs in a blender with almond milk, vanilla, syrup and zest until smooth. Transfer mixture to a bowl; whisk in seeds until combined. 3 Pour mixture into 4…

Gluten-Free Fudge Brownies PREP + COOK TIME 1 HOUR 15 MINUTES + COOLING MAKES 18 • 150g butter, chopped • 300g dark chocolate, coarsely chopped • 1½ cups firmly packed brown sugar • 3 eggs • ¾ cup ground hazelnuts • ½ cup buckwheat flour • ½ cup sour cream • ¼ cup cocoa powder, sifted 1 Preheat oven to 170°C. Grease a 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides. 2 Melt butter and chocolate over low heat. Add sugar; cook, stirring, for 2 minutes. Cool mixture for 10 minutes. 3 Stir in eggs, then ground nuts, flour, sour cream and 2 tablespoons cocoa. Spread into pan. 4 Bake brownies for about 45 minutes. Cool in pan before cutting into squares. Dust with remaining cocoa. PER BROWNIE Energy 290kcal,…

Mexican Slaw with Coriander & Lime Tempeh PREP + COOK TIME 35 MINUTES + CHILLING SERVES 4 • 1 bunch coriander • ⅓ cup lime juice • ¼ cup tamari • 1 teaspoon coconut sugar • ¼ teaspoon ground cumin • pinch of cayenne pepper • 200g tempeh, cut into 5mm slices • 2 carrots • 2 cups finely shredded savoy cabbage • 4 radishes, trimmed, thinly sliced • 1 tablespoon olive oil • 2 tablespoons hulled tahini • 2 teaspoons maple syrup • 2 teaspoons coconut oil • 8 soft wholegrain tortillas, warmed VEGAN GUACAMOLE • 1 avocado • ½ clove garlic, crushed • 1 long red chilli, deseeded, finely chopped • 1 tablespoon lime juice 1 Wash the coriander well to remove all dirt from stems. Remove leaves; reserve for slaw. Finely chop roots and stems. 2 Combine 2 tablespoons of the lime juice with tamari,…

Prawn & Pesto Linguine PREP + COOK TIME 10 MINUTES SERVES 4 • 375g linguine • 1 tablespoon cooking oil • 500g shelled uncooked prawns, tails intact • 2 cloves garlic, crushed • 1 long red chilli, thinly sliced • 1 courgette, cut into ribbons • 180g chunky basil pesto dip 1 Cook pasta in a large saucepan of salted boiling water until tender; reserve ⅓ cup cooking liquid. Drain pasta; return pasta to pan. 2 Meanwhile, heat oil in a frying pan. Cook prawns until changed in colour. 3 Add garlic, chilli and courgette to pan; cook, uncovered, until the courgette has softened. 4 Add pesto, prawn mixture and reserved cooking liquid to pasta; gently toss to combine. Season with salt and pepper to taste. PER SERVE Energy 641kcal, 2685kj • Protein 38g • Total Fat…

We’ve teamed up with Appleby Farms to offer one lucky littlie the ultimate sweet prize. Simply send us a picture of your child cooking in the kitchen, and they’ll be in to win an 850ml tub Appleby Farm Ice Cream every month for a year*! The icecream is made with only A2 protein milk and features bold flavour and delicious creamy texture. To enter, send your picture to foodmagazine@bauermedia.co.nz with Kids in the Kitchen in the subject line by March 1, 2020.…

Mask the problem Long days under the blazing sun can leave skin feeling tight and parched, so a deeply hydrating face mask is a pampering and practical treat that will infuse the skin with vital nutrients. Ensure you apply the mask in a thick layer and leave for at least 10 minutes. Try: 1. Sukin Hydrating Facial Masque, 100ml, $21.49 Take acid Plump, hydrated skin is the best summer accessory, so give it a big drink with a dose of hyaluronic acid. This superstar ingredient naturally occurs in our body and is a magnet for moisture, so when it’s applied to the skin it makes it look soft, dewy, nourished and radiant. It works on all skin types and delivers essential, gentle hydration when skin most needs it. Try: 2.…

LEAP INTO IT New Blue Frog Coco Munch is the latest family favourite. After realising some kids’ cereals have almost 4 sugar cubes per bowl, Blue Frog founder Scotty created Coco Munch to be 60 per cent less sugar than similar kids’ cereals. However, it still has an incredible chocolate taste that kids (and parents) love! RRP $6.99.bluefrogbreakfast.co.nz BRING HOME THE BACON Freedom Farms Rindless Middle Bacon is made from independently audited Freedom Farmed NZ pork. It’s classic bacon at its best, a bit of streaky joined to a bit of eye, and lots of bacony flavour; simply delightful. The 200g pack is perfect for a lazy weekend breakfast for two, or for adding a delicious flavour hit to your favourite summer salads and pasta dishes. RRP $6. www.freedomfarms.co.nz OCEAN…