Cooking with fire
The summer holidays are approaching and this year I’m getting back to basics with the whanau. The tent will be up and we will be cooking outdoors, writes Alison Lambert.
Alison Lambert
Zucchini cake
Zucchini cake
I remember the zucchini cake was fashionable years back. I really enjoy dishes like this as you simply mix all the ingredients together in one bowl. You don’t need to worry about lining...
Wild garlic, zucchini and quinoa fritters
Wild garlic, zucchini and quinoa fritters
These delicious fritters were inspired by food writer Heidi Swanson. Wild garlic (or onion weed as some call it) is growing everywhere at the moment.
Red bean and wild garlic dip
Red bean and wild garlic dip
This quick dip can be made with beans such as adzuki, black-eyed, moong, which have many health benefits and make a nice alternative.
Satsuma creme caramel
Satsuma creme caramel
I have noticed creme caramels popping up once again and it reminded me of just how utterly delicious they are and fun to make.
Asparagus and lemon sformatini
Asparagus and lemon sformatini
If you haven’t yet had the delight of experiencing the Italian sformatini then allow me to guide you.
Quick asparagus and yoghurt tart
Quick asparagus and yoghurt tart
Recipes like this are perfect for an unexpected guest or if you decide to go on an impromptu picnic. I keep it simple by using ready-made pastry and topping it with ...
Asparagus, feta, za’atar omelette
Asparagus, feta, za’atar omelette
The beauty of a good omelette begins with great ingredients.
Lemon-ingtons
Lemon-ingtons
I am still using my stash of New Zealand lemons and this take on a classic has been a real hit.
Preserved lemons
Preserved lemons
There always seems to be a lot of uncertainty regarding preserving lemons and what to do with the finished product.
Lemon posset
Lemon posset
New Zealand lemons are outstanding at the moment and this simple English dessert never fails to impress.
Picnic fare for spring
Picnic fare for spring
Spring is in the air, and I am really feeling the urge to gather the whanau and get outside.
Glazed whole roast swede
Glazed whole roast swede
I saw this idea recently and thought what a beautiful way to celebrate the mighty swede.
Artichoke, pumpkin and feta filo pie
Artichoke, pumpkin and feta filo pie
Jerusalem artichokes season is full of memories for me as my dad always grew them. Here I have combined them in this Greek-inspired filo pie.
Braised red cabbage with apples and sultanas
Braised red cabbage with apples and sultanas
Red cabbage is packed with goodness and the vibrant colour will improve your mood.
Lemon cookies
Lemon cookies
New Zealand lemons are juicy and tangy and make these cookies come alive with zesty flavours.
Rhubarb and polenta tray bake
Rhubarb and polenta tray bake
Tray bakes are more relaxed than a cake and go well as an afternoon tea or lunch-box filler. Rhubarb is tangy and succulent and goes beautifully in any cake recipe.
Oat flatbreads with leeks and herb sauce
Oat flatbreads with leeks and herb sauce
This recipe is more than the sum of its parts and you can mix and match, using any leftovers for another meal or snack. Leeks are so versatile and, when gently cooked, become...
Pumpkin kibbeh
Pumpkin kibbeh
Don’t be worried by the title - these delicious morsels are well worth the effort.
Pear and oat crisp
Pear and oat crisp
This is a simple, healthy version of a crumble. I have used oats, coconut sugar and coconut oil to create this deliciously sweet and fragrant pie.