Recipes by Di Swann
Kia ora everyone,
Valentine’s Day is upon us again. To be honest, I have mixed feelings about it. For one, I don’t think you should have to buy things to prove you love someone. And I’m just not a fan of red roses, or the pressure to buy them at this time of the year. I love roses, but I prefer the old fashioned fragrant type.
An oil spray is an easy way to grease pans and will help reduce excess fat when cooking.
Nori is an essential ingredient in most sushi rolls. Nori is basically seaweed paper. Grown in the ocean, it is harvested and then dried and made into sheets. Nori is commercially cultivated mainly in Japan, China and South Korea and is now readily available in supermarkets throughout New Zealand. Stored well, (wrapped in a cool dry place) nori will last quite a long time.
HP Sauce is one sauce that should be in every pantry!
At the end of October I had the pleasure of representing Food in a Minute at the Hawke’s Bay Show.
For those of you who suffer from Coeliac disease, I know it must be hard to find recipes that appeal, fill you up and provide you with the energy and nutrients you need.
Well, here comes Christmas! Every year I swear it won’t be as hectic as last year and every year it pretty much is! But I have been getting better, slowly, over the years and thought I’d share a few things that have helped me to remain reasonably sane over the silly season.
Crumble leftover Christmas pudding into softened vanilla ice cream and refreeze for another great dessert or fry crumbled pudding in a little butter until crunchy and serve with a soft blue cheese.
The recent launch of the new Wattie’s Kiwi Favourites Cookbook has been warmly received by Kiwi’s and is one of New Zealand’s biggest selling cookbooks, and will make a great Christmas gift.