angel410 is this the one? lt is sooo nice and everyone loves it l got this recipe off here so not sure who posted it but thank you to the person who did post it
Warm Toffee Macadamia Nut Cake 1 c each of chopped macadamia and Brazil nuts, ¾ c coconut TOFFEE: 125g butter, ½ c cream, 2 c brown sugar. CAKE: 225g butter, 1 ½ c sugar, 4 eggs, 2 tsp van ess, 2 ¼ c self raising flour, 2 tsp cinnamon, ¾ c milk. Preheat oven to 160, grease and line a 25cm square cake tin. Spread nuts and coconut in cake tin, cook until toasted. Combine toffee ingredients together in a saucepan over a low heat. Pour over the nut mixture. Cake mixture, cream butter and sugar until light and fluffy, add eggs one at a time and beat well after each addition. Fold in sifted dry ingredients alternately with the milk. Pour over the toffee mix. Bake 1hr 15mins
four.mcs,
Apr 4, 10:49am
Mmmmmmmmmm, churros, might have to give this a go.
trademequeen,
Apr 4, 9:44pm
Having just done a tour of the South Island there are 2 recipes I am going to try and track down :)The 1st was a Stuffed Mushroom entree at 'Keplers Restaurant' in Te Anau and the second was a tomato relish served along side some fries at the 'Mountain Goat Cafe' at Fox Glacier.The relish haunted me all the way home .......it had a taste of mint in it........just lovely. Anyone else had either of these??
griffo4,
Apr 5, 8:46am
angel410 is this the one! lt is sooo nice and everyone loves it l got this recipe off here so not sure who posted it but thank you to the person who did post it
Warm Toffee Macadamia Nut Cake 1 c each of chopped macadamia and Brazil nuts, ¾ c coconut TOFFEE: 125g butter, ½ c cream, 2 c brown sugar. CAKE: 225g butter, 1 ½ c sugar, 4 eggs, 2 tsp van ess, 2 ¼ c self raising flour, 2 tsp cinnamon, ¾ c milk. Preheat oven to 160, grease and line a 25cm square cake tin. Spread nuts and coconut in cake tin, cook until toasted. Combine toffee ingredients together in a saucepan over a low heat. Pour over the nut mixture. Cake mixture, cream butter and sugar until light and fluffy, add eggs one at a time and beat well after each addition. Fold in sifted dry ingredients alternately with the milk. Pour over the toffee mix. Bake 1hr 15mins
trademequeen,
Apr 5, 9:44pm
Having just done a tour of the South Island there are 2 recipes I am going to try and track down :)The 1st was a Stuffed Mushroom entree at 'Keplers Restaurant' in Te Anau and the second was a tomato relish served along side some fries at the 'Mountain Goat Cafe' at Fox Glacier.The relish haunted me all the way home .it had a taste of mint in it.just lovely. Anyone else had either of these!
elliehen,
Apr 9, 1:17am
Bumping for rrrg :)
joybells2,
Apr 9, 2:05am
re babytears recipe for little meatballs: yes they would be biterballs, as we used to call them, we used to make them in our restaurant, dutch indonesian food, will see if I can get a rough idea of them from my husband, they are definitely moreish food, we used to make them for functions etc.
babytears,
Apr 9, 4:00am
YAY! that would be great . thank you - much appreciated!
joybells2,
Apr 9, 5:14am
Ok, biterballs - here is his rough recipe, and I mean rough lol. Finely chop beef, any sort you like, saute with finely chopped onion, lots of garlic and whatever you fancy in it.Make up a rouxwith beef stock in it, really thick, then add the meat mixture etc to it, cook on stove top for a while then we used to put in oven, you must really cook it well or else you will just get that floury taste.when cooked well, almost baked, refrigerate till really cold, then roll into balls and crumb. Refrigerate.Deep fry preferably.Hope this makes sense, we used to make by a large potful so dont have quantities.Brings back memories of standing there rolling and crumbing lol
joybells2,
Apr 9, 5:51am
Forgot to say, add a bayleaf too.
babytears,
Apr 10, 8:12am
Thanks joy bells :). yumo!
jstlookin4bargn,
Apr 10, 8:21am
Has Anyone got the recipe for the sauce they use for those kebabs they sell at markets and how to make those meatball things as well they have batter on them
ansypansy1,
Apr 13, 4:29am
Does anyone happen to have the original waldorf astoria carrot cake recipe.
I believe the chef there at the time (at least 20 years ago) invented it. I threw all my recipe books out when we moved into a bus to live. Oh how I wish I had that little notebook that I wrote family recipes in before I was married 52 years ago.
I used to love Smoked Fish Pie from the Huapai Bakery near Kumeu north west of Auckland. This was in the mid to late 90's. The people have since sold it and the fish pie they make there now is not very nice at all. Oh the memories and the taste. Yum.
falcon-hell,
Apr 13, 7:44pm
i think you would be able to google for that one,good luck.
ansypansy1,
Apr 14, 5:14am
falcon-hell,
You're absolutely right. Why didn't I think of googling it myself.
I'll have to try it to see if it really is the same, the picture looks different, but the ingredients sound very similar. If it is, then it's a YUMMY cake.
elliehen,
May 7, 10:37am
CHOCOLATE SLUDGE CAKE
Bosco Café in Te Kuiti supplies this cake to its sister café, Huhu Waitomo.
2 cups plain flour ½ cup cocoa 2 teaspoons each: baking powder, baking soda pinch of salt 2 cups caster sugar 2 eggs 1 cup buttermilk 4 tablespoons instant coffee dissolved in a little hot water, then make it up to 1 cup with cold water 1½ teaspoons vanilla essence
Chocolate Ganache 3 cups (375g) dark chocolate buttons ¾ cup cream
1 cup black cherry filling or jam
Preheat the oven to 150ºC and use the no-fan function. Lightly grease a 23cm round cake pan and line it with baking paper.
Place the dry ingredients in a food processor and mix until well blended. Add all the remaining ingredients. Blend for 2 minutes, scraping down the sides after 1 minute, until well mixed.
Pour the mixture into the prepared cake pan. It will be quite runny. Bake for 1-1¼ hours, or until the cake springs back when pressed lightly in the middle. When placing the cake in the oven, do not bang the door shut as it might sink.
To make the ganache, cook the chocolate buttons and cream together in a suitable bowl for 2 minutes in the microwave. Stir until the chocolate has melted. Set aside to cool. As the ganache cools, it will thicken and form a more “icing-like” consistency.
When the cake is cool, cut it in half horizontally through the middle. Fill with the black cherry filling (we use Barkers) or your favourite jam, then a layer of chocolate ganache. Replace the top. Spread the remaining ganache over the top and sides of the cake. Store in an airtight container in the refrigerator.
amaruq,
May 7, 10:52am
Kahlua Cheesecake recipe from The Lonestar in Invercargill anyone!
Alec Boulieris is one of the chefs who regularly makes this Mexican bean soup for both Chocolate Fish and Chocolate Frog cafes on Wellington's Miramar Peninsula.
Up till now, Chocolate Frog, located in Palmers Garden Centre, has done the baking and food preparation for both cafes, as it has been the only one with a kitchen.
Chocolate Fish at Shelley Bay has a barbecue, and its chefs are typically outside no matter the weather, cooking everything from whitebait fritters to sausages or fish.
However, owners Penny and John Pennington are in the process of opening a kitchen there too. Says Penny Pennington: "This is one of our most requested soups."
MEXICAN BEAN SOUP
Makes 4 servings
1 tbsp oil
1 onion finely diced
2 cloves garlic
1/4 tsp chilli flakes (you may wish to add more)
4 carrots diced
4 sticks celery sliced
2 x 400g tins tomatoes
2 cups vegetable stock
2 capsicums chopped (red and green)
1 bunch fresh coriander finely chopped – use both leaf and stalk
1 tin kidney beans drained
2 tsp brown sugar
Salt and pepper to taste
Chipotle Tabasco to taste
Heat oil, sweat onions and garlic. Add carrots, celery and chilli flakes and cook until tender. Add tomatoes, vegetable stock, capsicums, beans and coriander. Bring to boil, then simmer for 30 minutes. Add brown sugar. Season with salt and pepper and chipotle – to give the soup a smokey flavour. Garnish with sour cream and chopped coriander.
elliehen,
May 8, 9:02am
These amaretti biscuits are a favourite among visitors to Espresso, the cafe at Wellington's Te Papa Museum.
AMARETTI BISCUITS
500g ground almonds
1kg icing sugar
30g cocoa
300g egg whites
Icing sugar for dusting (approx 80g)
200g dark chocolate
Put the ground almonds, icing sugar, cocoa and egg whites in a mixing bowl and carefully combine. Beat for four minutes on medium speed. Using a star nozzle (if not available, plain nozzle is fine), pipe round cookie shapes on to baking paper-lined trays. The mixture will be enough for 30 large cookies, about 10 centimetres in diameter, or more bite-sized cookies. Dust them with icing sugar.
Put the baking trays aside and leave overnight at room temperature. Preheat the oven to 180 degrees Celsius, bake for 20 minutes or until cooked. An easy way of checking that your cookies are ready is trying to lift them from the tray – if they easily lift off the baking paper they are done; if they stick, leave them a little longer in the oven. Once cooled, dip the bottom of the cookies into melted chocolate, and put them on baking paper until the chocolate is set.
elliehen,
May 8, 9:05am
The last two recipes came from the Stuff page. It's worth having a look now and then at what's posted there (or you can make it your Home Page).
Already Downloaded that recipe program. Wow ! Even though you cannot change certain aspects, so versatile ! Going to have to put it on my drive though and back it up !
sarahb5,
Jun 12, 1:17am
I made a slightly different version of this yesterday - mine uses 3 cups of flour, 3 cups of sugar (yikes), 4 eggs and a cup of sour cream - makes a massive cake which takes nearly 2 hours to cook!
I have so many chocolate cake recipes in my folder that Mr 14 and I have decided to work through them all and see which ones are our favourites.Last week's chocolate fudge cake was declared too dry, too much cocoa and not enough sugar.We often make Dana's chocolate cake and another I have which uses oil, cold coffee and makes a very sloppy mix but delicious cake which is great for icing.
I'm still waiting to see if anyone has anything close to the black doris plum cake from Pandoro bakery in Wellington .
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.