Monday, February 27, 2012
Monday, February 20, 2012
Libby: Another mention for Karikaas buttermilk. I love this stuff! Great for pancakes... muffins... these scones... it's going to become a regular fixture on my shopping list. There are two choices of buttermilk at my supermarket, Karikaas and Tararua. While there's nothing wrong with the Tararua product, I was interested to note that at $4/litre Karikaas was heaps better value - almost twice the size for an extra $0.60 compared to the competition. Makes you think about how tough it must be for small artisan dairy producers like Karikaas up against the likes of Goodman Fielder and Fonterra. I know who I'd rather support.
Sunday, February 19, 2012
I bought a litre of Karikaas buttermilk with the intention of making pancakes this weekend. It didn't happen but instead I made these buttermilk scones with a lovely, tender crumb. We ate them while still warm from the oven with softly whipped cream, lemon curd and the company of my Aunty and her husband.
Monday, February 13, 2012
Becs: I love my 2012 calendar illustrated by Victoria Griffin. Miriam does too, hence we managed to buy one for each other and also ourselves for Christmas, resulting in four identical calendars between the two of us. Each month is whimsically but simply illustrated; February features a sweet recipe for raspberry jam. If you are still calendarless for 2012 they still have a few on sale at Felt for just $15, snap up a bargain. (Credit to Victoria's blog for this beautifully styled picture too by the way)
Sunday, February 12, 2012
chopped fresh mint and Italian parsley to serve
Monday, February 6, 2012
Becs: I have rediscovered greenshell mussels lately when just cooking for myself, they are such an easy meal for one and so cheap. I think their low price makes us take them for granted a bit here in NZ. These ones I steamed open in a covered pan with a little white wine, then removed the top shell, lay them on a lined baking sheet and drizzled them with sticky thai sauce before grilling for a few minutes. (To make the sauce just simmer 50ml each of lemon juice, soy sauce and fish sauce together with 2 chopped red chillis and 1/4c each of fresh mint and coriander - thicken with a little cornflour and store in the fridge - it will keep for ages.) These make a great pre dinner pass-around too when piled up on a platter.