https://www.vanessabaxter.co.nz a bespoke catering company Thu, 02 Jan 2020 02:17:19 +0000 en-US hourly 1 https://wordpress.org/?v=5.2.5 https://i0.wp.com/www.vanessabaxter.co.nz/wp-content/uploads/2018/07/VB_Podcast_200x200_1-e1530693755739.jpg?fit=32%2C32&ssl=1 https://www.vanessabaxter.co.nz 32 32 83502621 Roasted Vegetable Salad https://www.vanessabaxter.co.nz/roasted-vegetable-salad/ https://www.vanessabaxter.co.nz/roasted-vegetable-salad/#respond Thu, 02 Jan 2020 02:13:27 +0000 https://www.vanessabaxter.co.nz/?p=7781 Whilst this roasted vegetable salad is time consuming to make, it is well worth the effort. You need to roast off all the vegetables on separate trays to get your timings right! This is one of the most popular salads I have ever made and I have been making it for years. Use your favourite … Continue reading Roasted Vegetable Salad

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Whilst this roasted vegetable salad is time consuming to make, it is well worth the effort. You need to roast off all the vegetables on separate trays to get your timings right! This is one of the most popular salads I have ever made and I have been making it for years. Use your favourite seasonal vegetables and make it all year around.

Print

This salad evolves, depending on the seasons and how many it is to serve, and whether it is the main course or a side dish. I have been making versions of this for as long as I can remember, and usually around the summer holidays when people call upon you to bring a platter to a barbecue. While it can be time-consuming to make if you do all the layers, you can adjust this. If you are able to plan ahead, then bits and pieces can be done the day before, which will mean assembly is a breeze! I have not included quantities for the ingredients, as I hope this recipe will be an inspiration for you creating your own seasonal version.
Course Salad
Author V B

Equipment

  • BBQ or Oven

Ingredients

  • garlic bulbs
  • shallots
  • kumara thickly sliced
  • olive oil
  • sea salt
  • beetroots
  • thyme leaves
  • baby vegetables of choice — carrots, leeks, parsnips
  • cherry tomatoes
  • courgettes thickly sliced on the diagonal
  • eggplants
  • thickly sliced red and yellow capsicum
  • Roasted Garlic Mayonnaise to drizzle
  • goat’s cheese (optional)
  • cracked black pepper

Instructions

  • Preheat the oven to 200oC.
  • Wrap your garlic and shallots individually into parcels of foil. Place onto a baking tray.
  • Brush the kumara with olive oil. Sprinkle with salt and place on the baking tray. This tray can go into the oven to start roasting — after 30 minutes, the kumara should be lovely and golden yet tender.
  • Remove the tray containing the garlic and shallots. Let the foil cool down a little, and then remove the garlic and shallots. Carefully peel away the papery skins to reveal the lovely roasted flesh.
  • In the meantime, you can peel and thickly slice the beetroots and place them in a bowl. Toss with olive oil, some fresh thyme and sea salt. Tip onto a separate baking tray and roast these for 25 minutes until tender.
  • Pile the baby vegetables and the cherry tomatoes into a bowl, and again toss with olive oil and season with salt. Tip onto a third baking tray, and roast for 20 minutes, until tender and glossy.
  • Heat a barbecue plate, a teppanyaki plate or a grill pan, and brush with olive oil. On a high heat, grill the courgette and eggplant slices. Have a little bowl with oil and a brush close by, to keep brushing the vegetables with oil as they cook. Once golden and tender, set aside on paper towels to remove any excess oil.
  • Place your capsicums over a naked gas flame to blacken their skins. Once blackened all over, pop the capsicums into a plastic bag and set aside for 10–15 minutes. They will sweat and make it easier for you to remove their skins. Remove, rub off the skin and de-seed. Coarsely chop.
  • Now create a platter of roasted vegetable layers, incorporating the shallots and garlic in between the layers. If you are using the goat’s cheese, crumble this on as you go. Season with black pepper, to taste.

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Top tips for Christmas https://www.vanessabaxter.co.nz/top-tips-for-christmas/ https://www.vanessabaxter.co.nz/top-tips-for-christmas/#respond Sat, 21 Dec 2019 22:06:22 +0000 https://www.vanessabaxter.co.nz/top-tips-for-christmas/ This morning I shared some tips on Radio New Zealand with Jim Mora. Here is the audio link for you to enjoy. Vanessa Baxter Top Xmas Tips

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This morning I shared some tips on Radio New Zealand with Jim Mora.

Here is the audio link for you to enjoy.

Vanessa Baxter Top Xmas Tips

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Sausage Rolls you will want to make at home. https://www.vanessabaxter.co.nz/sausage-rolls-you-will-want-to-make-at-home/ https://www.vanessabaxter.co.nz/sausage-rolls-you-will-want-to-make-at-home/#respond Sun, 28 Jul 2019 21:29:06 +0000 https://www.vanessabaxter.co.nz/?p=7609 These sausage rolls are a favourite item on the Fearless Kitchen platters and they are super simple to make. You can change around the filling when you make them at home to suit your family. You can use exotic filling ingredients or a good quality plain pork sausage. Sausage Rolls Ingredients Puff Pastry 1 kilo good … Continue reading Sausage Rolls you will want to make at home.

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These sausage rolls are a favourite item on the Fearless Kitchen platters and they are super simple to make. You can change around the filling when you make them at home to suit your family. You can use exotic filling ingredients or a good quality plain pork sausage.

Sausage Rolls

Ingredients

  • Puff Pastry
  • 1 kilo good quality seasoned sausages
  • 200 g streaky bacon (rind removed, finely chopped)
  • Zest of 1 or 2 lemons
  • Nutmeg (to grate)
  • 2 tbsp roughly chopped sage

Instructions

  1. Put the meats into a large bowl and mix well with your hands. Tip in the rest of the ingredients and combine, seasoning well with black pepper and a little salt (remember the bacon will be salty, so don’t go overboard). Pre-heat the oven to 220C.
  2. Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways. Divide the meat into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.
  3. Brush one edge of the pastry strip with beaten egg and then fold the other side over to enclose the sausage meat. Press down to seal, and then go along the edge with the back of a fork if you like, to make a pattern. Brush with more egg wash, cut to the desired size, and prick each with a fork. Repeat with the rest of the pastry and meat.
  4. Put the rolls on a baking tray, and bake for 25 minutes, or until golden. Cool on a rack, and serve warm.

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Beer Scones where you are happy to use your beer for baking https://www.vanessabaxter.co.nz/beer-and-orange-scones/ https://www.vanessabaxter.co.nz/beer-and-orange-scones/#respond Sun, 30 Jun 2019 20:34:33 +0000 https://www.vanessabaxter.co.nz/?p=7502 You may simply wish to drink your beer but this recipe will win you over and have you buying beer especially to create these beer scones. The scones are light and full of flavour and so easy to make. We have flavoured them with a great IPA, some orange juice, sharp cheese and fresh sage. … Continue reading Beer Scones where you are happy to use your beer for baking

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You may simply wish to drink your beer but this recipe will win you over and have you buying beer especially to create these beer scones.

The scones are light and full of flavour and so easy to make. We have flavoured them with a great IPA, some orange juice, sharp cheese and fresh sage. We haven’t found anyone who hasn’t wanted more than one!

I made these at the 2019 GABS Beer Fest and they were a hit paired with sweet chilli prawns. We also love to serve them with whipped butter or alongside a sharp cheddar on a cheese board.

If you would prefer to have us make them for you, then check out our catering platters and request the beer scones for your next office break.

Orange and Beer Scones

  • 4 1/2 cups self raising flour
  • 1/2 cup fresh sage (chopped)
  • 1 cup tasty cheese (grated)
  • 115 g butter (melted)
  • 340 ml bottle beer (I used Moa Mandarin IPA)
  • 1 tablespoon milk
  • 2 oranges zested
  • Juice from 2 oranges
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat oven to 180. In a bowl stir together the flour, sage and the cheese.

    Fold in melted butter, orange zest and juice from oranges along with the beer. 

    Stir just until combined.



  2. Turn dough onto a floured surface. Pat down into a 3cm height disc. Using a round biscuit cutter, cut scones out. Continue to pat down and cut remaining dough. Place scones on an ungreased baking sheet.

  3. Brush scones with milk and sprinkle with paprika. Bake for 25 minutes or until golden.

Add the beer at the end. You may not need the full amount. It will of course depend on how much orange juice you have. Once you add in the beer and you start to get a lovely wet looking dough – stop adding and get on with the rest of the recipe 🙂

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Pumpkin Kumara Soup https://www.vanessabaxter.co.nz/pumpkin-kumara-soup/ https://www.vanessabaxter.co.nz/pumpkin-kumara-soup/#respond Wed, 05 Jun 2019 02:47:18 +0000 https://www.vanessabaxter.co.nz/?p=7470 This pumpkin kumara soup is a favourite in the Fearless Kitchen cookbook and in our home. Everyone I serve it to totally loves it. For those who find it a little spicy just taste as you go and add in more vegetables and coconut milk. For a spicier version you can simply add extra chilli … Continue reading Pumpkin Kumara Soup

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This pumpkin kumara soup is a favourite in the Fearless Kitchen cookbook and in our home. Everyone I serve it to totally loves it. For those who find it a little spicy just taste as you go and add in more vegetables and coconut milk. For a spicier version you can simply add extra chilli to your paste at the start. Freeze without the coconut milk and just add in as you reheat.

Pumpkin, Kumara and Coconut Soup

I have cooked and sold litres of this soup each year from the Smeg Kitchen at the Auckland Home Show. I have promised many happy customers that I would include the recipe in a cookbook one day. This soup is heart- warming, spicy and moreish.

(GF and V if no fish sauce used) Serves 4–8

  • 6 –7 kaffir lime leaves (or zest of 2 limes)
  • 3 red chillies (deseeded)
  • 2 cloves garlic (peeled and chopped 1)
  • x 5cm piece ginger (peeled and)
  • roughly chopped
  • 3 lemongrass stems (trimmed and roughly chopped)
  • sea salt and cracked black pepper (to taste)
  • a handful of fresh coriander
  • 2 Tbsp avocado and lemon zest oil
  • 1 tsp Chinese five-spice
  • 1 tsp cumin
  • 2 tsp curry powder
  • 5 shallots (sliced)
  • 1 butternut pumpkin (cut into 1cm dice)
  • 2 red kumara (cut into 1cm dice)
  • 1.5 L chicken or vegetable stock (heated)
  • 2 Tbsp fish sauce (plus extra to season)
  • 2 x 400ml tins coconut milk juice of
  • 1 –2 limes crispy shallots (to garnish chilli, chopped, to garnish)
  • fresh coriander leaves (to garnish)
  1. Pop the lime leaves, chillies, garlic, ginger, lemongrass and a pinch of sea salt and pepper just to taste into a blender, along with a handful of coriander (saving some for your garnish). Purée to combine, and create a paste by adding in the oil and continuing to blend to achieve a thick but liquid paste.
  2. Heat a large, heavy-based soup pan on the stove, and add the aromatic paste, along with the five-spice, cumin and curry powder. Cook for 1 minute, stirring continuously, and then add the shallots, and cook out on a low heat for around 5 minutes.
  3. Add the pumpkin and kumara, and mix the vegetables to coat with the paste. Add in the hot stock, and simmer your soup for 20 minutes until the vegetables are lovely and tender.
  4. Add in the fish sauce, then add the coconut milk, and check the seasoning.
  5. Remember the fish sauce, lime juice and chilli will add zing to your dish, so careful with the salt and pepper — add to taste until you are happy. If you prefer fish sauce, you can add in extra, as preferred.
  6. Purée the soup, or leave it chunky and/or add rice and noodles to have a full meal in a bowl. Add lime juice to taste, and stir through the soup. Top with crispy shallots mixed with chopped chilli, and fresh coriander.

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Homemade Roasted Garlic Mayonnaise https://www.vanessabaxter.co.nz/homemade-roasted-garlic-mayonnaise/ https://www.vanessabaxter.co.nz/homemade-roasted-garlic-mayonnaise/#respond Fri, 03 May 2019 00:49:51 +0000 https://www.vanessabaxter.co.nz/?p=7387 Roasted Garlic Mayonnaise 5 cloves garlic 3 large egg yolks 2 cups light olive oil 1 –2 tsp fresh lemon juice sea salt and cracked pepper (to taste) To roast the garlic, heat the oven to 200oC. Place the cloves in a little tinfoil parcel. Roast the garlic for about 20 minutes, until the cloves … Continue reading Homemade Roasted Garlic Mayonnaise

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Roasted Garlic Mayonnaise

  • 5 cloves garlic
  • 3 large egg yolks
  • 2 cups light olive oil
  • 1 –2 tsp fresh lemon juice
  • sea salt and cracked pepper (to taste)
  1. To roast the garlic, heat the oven to 200oC.
  2. Place the cloves in a little tinfoil parcel.
  3. Roast the garlic for about 20 minutes, until the cloves are tender.
  4. Remove the papery skin and mash the cloves, and set aside.
  5. To make a mayonnaise, whisk the egg yolks well in a mixing bowl.
  6. Add half of the olive oil, drop by drop, whisking constantly.
  7. Add the remaining olive oil in a slow, steady stream, whisking constantly. Add 1 tsp of the lemon juice and the mashed garlic cloves to the mayonnaise, and whisk to combine.
  8. Add sea salt and pepper to taste.
  9. Add more lemon juice as desired.

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Sandwiches: the classic chicken sandwich https://www.vanessabaxter.co.nz/sandwiches/ https://www.vanessabaxter.co.nz/sandwiches/#respond Fri, 03 May 2019 00:21:25 +0000 https://www.vanessabaxter.co.nz/?p=7383 Let’s talk sandwiches. School Sandwich I gave up on sandwiches for a while – I had lived on Vegemite and Kraft cheese sandwiches at school for so long. It was the ultimate school lunchbox go to sandwich in Australia in the late 70’s.  I am sure I thought that I was cool having the cheese … Continue reading Sandwiches: the classic chicken sandwich

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Let’s talk sandwiches.

School Sandwich

I gave up on sandwiches for a while – I had lived on Vegemite and Kraft cheese sandwiches at school for so long. It was the ultimate school lunchbox go to sandwich in Australia in the late 70’s.  I am sure I thought that I was cool having the cheese in there. I was even more cool when I switched to Vitabix crackers and could squeeze the Vegemite and butter through the holes and create Vegemite worms.

London Sandwich Bars

Thankfully though, I eventually made it to London in the 80s and discovered the sandwich bar. I was astounded, not only at the queues of folk lining up for what I considered a commonplace lunch option, but also at the choice of fillings. Close to my workplace there was a bar which opened mid morning and closed around 3pm. It was perpetually full with a snaking of punters down the road too. The counter staff were like robots. They pinched at tomato, spooned the mayo and piled in the tuna. The options were innumerable and I would watch in awe.

Ploughman’s lunch

Around the same time I discovered the ploughman’s lunch. It was my absolute favourite British pub meal. I loved visiting country pubs on the weekends and ordering a plate with a hunk of cheese, bread and chutney. Whilst others tackled mountains of fish and chips, I would savour the salty sharpness of the cheese and fresh white crusty bread. I have to admit that there is no such thing as a good Ploughman’s outside of the UK. Well – not that I have found anyway.

When is a sandwich a good option

So, the sandwich became bigger than just Vegemite and cheese. Yet, iI have only just recently revisited it. Our customers have been requesting sandwiches as a part of our platter options. It started with an afternoon tea event at an historic house. They sold out of the finger sandwiches within an hour and noted to order double for next year.

Then Niki Bezzant and I held a charity afternoon tea for Garden to Table and our guests were happily munching on the club sandwiches. We had comments such as, “it’s hard to get a good sandwich nowadays.”

This week I have made sandwiches every day for morning tea platters. Infact, I have come to know the bakers at our local bakery extremely well. I have been rocking up at 6am to collect the fresh baked sandwich loaves each day. (Aside: Did you know that the bakers tend to work shifts from 11.30pm through to 7.30am? )

Anyway, back to the sandwich. I thought it would be good to give you an idea for a classic chicken sandwich. Always popular, this is a sandwich that will appeal to most (unless your friends are vegan) and can be created and presented in a myriad of variations.

Ideally, make your own mayonnaise for your sandwiches because it tastes so much better. If not, then at least buy a really decent ‘real’ mayonnaise product from the store.

Classic Chicken Sandwich

A chicken sandwich ideal for a platter or afternoon offering. Accompany with a glass of bubbles or a cup of tea

  • 1/4 cup mayonnaise
  • 1 shallot (diced)
  • 1/4 cup oregano (chopped)
  • 1 tablespoon Dijon mustard
  • salt and pepper
  • 2 cups shredded rotisserie chicken.
  • 1 fistful watercress
  • 3-4 cornichons (sliced )
  1. Mix together the shallot, oregano, mustard and chicken. Bind together with the mayonnaise

  2. Sandwich the chicken filling into two slices of freshly baked bread adding the watercress and sliced cornichons as per personal taste.

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Mediterranean Dip: Whipped Feta with charred tomatoes https://www.vanessabaxter.co.nz/mediterranean-dip-whipped-feta/ https://www.vanessabaxter.co.nz/mediterranean-dip-whipped-feta/#respond Mon, 22 Apr 2019 21:44:08 +0000 https://www.vanessabaxter.co.nz/?p=7360 Over the weekend I tried a lovely homemade spinach and feta dip at my neighbours. This inspired me to create my own mediterranean whipped feta dip. I then found a NY times whipped feta recipe which further inspired me.  This is my take on Sarah Jampel’s published recipe though I have tweaked it and converted … Continue reading Mediterranean Dip: Whipped Feta with charred tomatoes

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Over the weekend I tried a lovely homemade spinach and feta dip at my neighbours. This inspired me to create my own mediterranean whipped feta dip. I then found a NY times whipped feta recipe which further inspired me.  This is my take on Sarah Jampel’s published recipe though I have tweaked it and converted it to metric. Her original is here.

Let’s get started on whipped feta dip

This dip was so simple to make. It tasted beautiful and luscious. It is a creamy lightness of whisked cheeses with the hints of paprika, lemon and spring onion.

Whipped Feta dip ingredients

I started by piling sliced spring onions, lemon and olive oil into a bowl and tossing them to cover in oil. I did the same with the tomatoes and grilled them all on one long tray.

Char ingredients

Grilling accompaniments for whipped feta

I charred everything under the grill and forced myself to stay close. This was not the time to multitask as I needed to turn ingredients after 4-5 minutes and then remove things as they blackened. I may have left a couple of lemon slices a little too late!

I am lucky and own a Thermomix so everything can go straight in. See the notes in my recipe for how I utilised the Thermomix to get a gorgeous creamy finish on the dip.Thermomix Ingredients

Serving our whipped feta

Then I piled the whipped deliciousness into a large bowl (it made about 2 + cups) and topped with the charred spring onions and tomatoes. This is a large amount of dip so you may want to halve it. If you need to keep it then make sure you bring it back to room temperature before serving. You can also re-whip it if you like and then add topping on as required.

I ended up sitting down to eat some on toast immediately after this shot was taken. And boy what a great start to my day.

toast and whipped feta

  • 1 lemon (juiced)
  • ½ lemon (sliced thinly)
  • 1 bunch spring onions (trimmed and halved crosswise)
  • 1 punnet cherry tomatoes
  • ⅓ cup plus 3 tablespoons olive oil
  • 400 grams feta cheese (diced)
  • 200 grams cream cheese (smooth and spreadable)
  • cracked black pepper
  • ¼ teaspoon smoked paprika
  • 1 tablespoon hot water
  1. Heat the grill and line a baking sheet with baking paper or foil.

  2. In a medium bowl, toss together the lemon slices, spring onions and 1 tablespoon olive oil. Place on baking sheet. Now toss the cherry tomatoes in the oil and add to the baking sheet. Grill until blackened, tossing occasionally. Allow around 7 to 9 minutes for the spring onions and about another 3-4 minutes for the lemon slices and cherry tomatoes. Transfer to a plate to cool slightly.

  3. In a food processor or thermomix, add the feta, cream cheese, 1/3 cup olive oil, lemon juice, black pepper, smoked paprika and hot water. Purée until very smooth, then add almost all of the spring onions. Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
  4. Transfer to a bowl, then garnish with charred lemon slices, charred cherry tomatoes, black pepper and a drizzle of honey.

If using a Thermomix. Puree the ingredients on #7 for 20 seconds. Insert the butterfly whisk and whisk on #3 for an extra 20 seconds to lighten and truly whip this dip.

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Anzac Day: The ultimate Anzac cookie ice-cream sandwich https://www.vanessabaxter.co.nz/anzac-day-the-ultimate-anzac-cookie-ice-cream-sandwich/ https://www.vanessabaxter.co.nz/anzac-day-the-ultimate-anzac-cookie-ice-cream-sandwich/#respond Mon, 22 Apr 2019 05:14:02 +0000 https://www.vanessabaxter.co.nz/?p=7340 I began mucking around today with ideas for Anzac Day baking. You shouldn’t steer to far from the delicious chewiness that is the traditional ANZAC cookie. I did however become inspired by the thought of an Anzac cookie ice-cream sandwich. This may have been due to the tub of Kapiti camomile and salted honey ice-cream … Continue reading Anzac Day: The ultimate Anzac cookie ice-cream sandwich

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I began mucking around today with ideas for Anzac Day baking.

ANZAC cookie Ingredients

You shouldn’t steer to far from the delicious chewiness that is the traditional ANZAC cookie. I did however become inspired by the thought of an Anzac cookie ice-cream sandwich. This may have been due to the tub of Kapiti camomile and salted honey ice-cream sitting in my freezer calling to be used. The rainy weather meant I could focus on something that may require a time commitment too.

Cooling ANZAC cookies

So here is the short-take solution to creating a batch of these at home. It is fiddly but not impossible. I tried a couple of different ways to get these to work easily. I’m sharing the method I found most simple in the end.

Cutting rounds of ice-cream

The teens hanging around my kitchen were groaning about how long I was taking! In their opinion it was all edible. So, if you are not worried about drips of ice-cream or slightly sticky cookies then you can pretty much just sandwich the ice-cream into two cookies at once. Just squash and freeze them from that step. I just found it neater to take a little effort and add the lid step separately.

Topping cookies with ice-cream

You can use which ever ice-cream you like. Vanilla would be perfect and you can always add an extra swirl of golden syrup through it anyway!

We ate a few of these and have left the rest in the freezer for our actual Anzac Day celebrations. Just thought I may as well get this out there today so you guys have a chance to stock up on ingredients 🙂

Ice-cream sandwich

 

ANZAC icecream sandwich

Make chewy ANZAC cookies and fill them with your favourite ice-cream for a delicious dessert this Anzac Day

Ingredients:

  • 2 cups rolled oats
  • 1 cup plain flour
  • ¼ cup sugar
  • 140 g butter (diced)
  • 2 tablespoon golden syrup
  • 1 teaspoon bicarbonate of soda

Directions:

  1. Preheat oven to 160°C.
  2. Grease and line two baking trays.
  3. Mix together the oats, flour and sugar in a bowl.
  4. Melt the butter and golden syrup together, add bicarbonate of soda dissolved in the hot water. Pour into the dry ingredients and mix well.
  5. Roll into small balls and place on the prepared trays. Use a fork to gently flatter the top. Bake for about 20 minutes until golden.
  6. Allow to cool and crisp on tray.

Assembling the ice cream sandwich:

  1. Soften your icecream and use a spatula to spread onto a baking tray.
  2. Prepare some baking paper onto a tray and place several of the biscuits top down onto the paper. These will form ½ of your sandwich.
  3. Use a round cookie cutter that is roughly the size of the biscuits and press into the ice cream. Lift it out using a flexible spatula to lift the entire cookie cutter with the ice cream in tact. Skim off any excess ice cream with a knife.
  4. Push the ice cream out of the cookie cutter and onto the biscuit. Repeat with the other biscuit lids you have assembled. Freeze these for 30 minutes.
  5. Remove the cookies and icecream rounds from the freezer.
  6. Place another biscuit on top and press down just slightly.
  7. Place into the freezer for 1-2 hours to set completely.
  8. Remove from the freezer and drizzle with golden syrup and enjoy!

Tip: if you wish to keep these for longer then once frozen, wrap them individually in glad wrap or pop them into a sealable container and keep for when required.

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Top Easter Platter and Sharing Ideas https://www.vanessabaxter.co.nz/top-easter-platter-and-sharing-ideas/ https://www.vanessabaxter.co.nz/top-easter-platter-and-sharing-ideas/#respond Mon, 15 Apr 2019 01:47:36 +0000 https://www.vanessabaxter.co.nz/?p=7287 Easter Sharing Ideas Easter is a wonderful food occasion whether you are heading into Spring or heading into Autumn. It is a family occasion but if you are far away from family, create your own. Neighbours, orphans, friends, friends of your children. Have them over and utilise these platter and sharing hacks to create spreads … Continue reading Top Easter Platter and Sharing Ideas

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Easter Sharing Ideas

Easter is a wonderful food occasion whether you are heading into Spring or heading into Autumn.

It is a family occasion but if you are far away from family, create your own. Neighbours, orphans, friends, friends of your children. Have them over and utilise these platter and sharing hacks to create spreads of food to feed the masses

morning tea

Create a snack platter the envy of your friends and family who are far away.

Cook up a batch of mini cupcakes and ice them with the #1M tip for a gorgeous floral pattern. Find our easy-as icing recipe here.

Make up a batch of egg, cream cheese and parsley sammies and pile onto an oval platter with the cupcakes around the perimeter. Decorate with fresh flowers and some yummy mini eggs for fun.

main course

It is a festive time so be festive. We created this little salmon idea with a papaya or tamarillo salsa because it is both delicious and looks gorgeous. The wonderful benefit of a sharing plate is that you do not need to serve a wedge of salmon per person. Add to the meal with rice, fresh vegetables or a gorgeous colourful salad and some crusty bread. Find the salmon and salsa recipe here

hot cross bun pudding

If you feel like turning the already delicious Hot X Bun into something more decadent, or end up with left overs after Friday then this pudding is totally divine. We used a recipe from Farro Fresh here in Auckland but had a little play with it. See our version here.

 

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