Recipes by Di Swann
Always look for the 100% New Zealand Pork and PigCare label - that way you can be sure the pig has been grown in New Zealand and complies with New Zealand standards of animal welfare.
The ideal potato variety to use for baking are known as ‘floury’ potatoes such as Ilam Hardy, Red Rascal, Agria (and the related varieties Bolesta and Markie) and Fianna.
This is a lovely vegetarian frittata and is well balanced with protein, carbohydrate and vegetables. Serve with a side salad and your favourite chutney or chilli sauce.
Natural vanilla essence or extract is made from fermented vanilla bean pods. Imitation vanilla is made from artificial flavours. Natural essence and extract has a much stronger flavour and although more expensive the flavour is better and you don’t need to use as much.
Arborio is a variety of risotto rice and is a short grain rice. As it cooks it releases starch which gives it a creamy mouthfeel.
There are different types and qualities of pasta. The best quality pasta uses a strong wheat flour – normally durum wheat which has a high gluten content. When cooked, this type of pasta holds its shape better and has a firmer texture. Penne pasta is a short tube cut on an angle.
Edamame beans are soy beans often cooked in the pod or shelled and used in stir-fry dishes or as a snack.
Sealord Hoki Fillets are a good source of omega-3. These fillets are a quick, easy and affordable way to help meet the New Zealand recommendation to eat fish at least twice a week.
When making fresh breadcrumbs be sure to use bread that is a couple of days old. Use a food processor or hand blender to make the crumbs, alternatively use a hand grater. Store excess breadcrumbs in resealable plastic bags and keep in the freezer to use as required.
To freeze. Allow soup to cool. Transfer to airtight containers. Freeze for up to 1 month. Reheat in the microwave from frozen or thaw in the refrigerator and then re-heat. Only re-heat the soup once.