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NOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON.LATEST ISSUES
HOME; OUR ISSUES. LATEST ISSUES; 2021. Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty; Summer 2020 Waikato; Spring 2020 Bay of PlentySNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows this MUSHROOM, ONION AND LENTIL PIE 1 tsp marmite. 1 tbsp flour. 1 cup soy milk + extra (or milk of your choice) salt and pepper. 2–3 sheets of flaky puff pastry. Heat olive oil in a large fry pan over medium heat. Cook onions, stirring often, until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brownPERSIMMON MUFFINS
1/2 cup nuts, chopped (macadamia, walnuts or pecans all work) 1/4 cup crystallised ginger, finely chopped. Mix well then add; 2 & 1/2 cups flour. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. Fill 12 capacity muffin tin with batter and sprinkle with the spice mix. Bake at 180C for 20-25 minutes. FAT PIGEON'S FAMOUS PUMPKIN, FETA AND SPINACH SCONES salt & pepper. ¼ cup Parmesan cheese to sprinkle on scones before going in the oven. Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper. Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till just CHOCOLATE HOT CROSS BUNS Hot Cross Buns are an absolute highlight at Easter time. This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes is for Hot Cross Buns with a difference – chocolate! Another highlight of Easter!! Chocolate Hot Cross Buns We like traditional, fruit and spice flavoured hot cross buns, but for some reason Simon’s children have LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON.LATEST ISSUES
HOME; OUR ISSUES. LATEST ISSUES; 2021. Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty; Summer 2020 Waikato; Spring 2020 Bay of PlentySNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows this MUSHROOM, ONION AND LENTIL PIE 1 tsp marmite. 1 tbsp flour. 1 cup soy milk + extra (or milk of your choice) salt and pepper. 2–3 sheets of flaky puff pastry. Heat olive oil in a large fry pan over medium heat. Cook onions, stirring often, until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brownPERSIMMON MUFFINS
1/2 cup nuts, chopped (macadamia, walnuts or pecans all work) 1/4 cup crystallised ginger, finely chopped. Mix well then add; 2 & 1/2 cups flour. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. Fill 12 capacity muffin tin with batter and sprinkle with the spice mix. Bake at 180C for 20-25 minutes. FAT PIGEON'S FAMOUS PUMPKIN, FETA AND SPINACH SCONES salt & pepper. ¼ cup Parmesan cheese to sprinkle on scones before going in the oven. Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper. Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till just CHOCOLATE HOT CROSS BUNS Hot Cross Buns are an absolute highlight at Easter time. This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes is for Hot Cross Buns with a difference – chocolate! Another highlight of Easter!! Chocolate Hot Cross Buns We like traditional, fruit and spice flavoured hot cross buns, but for some reason Simon’s children have LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orLATEST ISSUES
HOME; OUR ISSUES. LATEST ISSUES; 2021. Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty; Summer 2020 Waikato; Spring 2020 Bay of PlentyCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a NOURISH COOKING CLASSES For 10 years both Red Kitchen and Nourish Magazine have been sharing our love of food with you. So join Megan and Vicki in this small class at Kitchen HQ in Te Awamutu as they share some of their favourite recipes from the past decade. Then sit down and enjoy a fabulous meal, a glass of wine and a few laughs. Thursday 23 July. SLOW ROASTED LEG OF LAMB SLOW ROASTED LEG OF LAMB. Make a rub by mixing the cumin seeds, garlic powder, Urfa (if using), sumac, coriander, oregano, brown sugar, salt, lemon zest and olive oil together. Rub all over lamb and leave to rest overnight. Next morning place lamb on an oven tray along with the wine and a cup of the stock. Cover with tin foil and roast at 200 MUSHROOM, ONION AND LENTIL PIE 1 tsp marmite. 1 tbsp flour. 1 cup soy milk + extra (or milk of your choice) salt and pepper. 2–3 sheets of flaky puff pastry. Heat olive oil in a large fry pan over medium heat. Cook onions, stirring often, until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brown CLASSIC BLUEBERRY MUFFINS 1 cup milk. 1 tsp vanilla extract. 1 cup blueberries. In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix. Spoon into greased muffin tins and TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved to TOMATO & CARAMELISED ONION CHUTNEY In a heavy pot add a little olive oil, onions, mustard seeds and garlic. On a medium to low heat slowly caramelise the onions for around 20 minutes. You don’t want them to brown too much; just release all their sweet flavours. Add in the remaining ingredients and simmer for 2 hours, till thick. Pour into sterilised jars and seal. SWEET ZUCCHINI RELISH pinch of white pepper. Chop the zucchini and onion into a small dice. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs. Drain the onion and zucchini and place in a pot. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. GLUTEN FREE STEAMED PUDDING 110g gluten-free flour blend (see below) 1 teaspoon mixed spice. 1 teaspoon ground cinnamon. ½ teaspoon ground ginger. Grease a 1 litre heatproof pudding bowl well. In a medium microwave-safe bowl or saucepan, melt the margarine and golden syrup together (2 minutes on high if using the microwave), then set aside to cool.NOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a BROCCOLI AND BACON SALAD 8 strips streaky bacon, cooked till crispy and chopped. Cut the florets off the broccoli and finely chop. Slice the stalks into strips. Slice and dice until they are a similar size to the florets. If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice. Put the broccoli in a CLASSIC BLUEBERRY MUFFINS 1 cup milk. 1 tsp vanilla extract. 1 cup blueberries. In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix. Spoon into greased muffin tins and KUMARA & ORANGE SALAD WITH CURRY DRESSING 1 teaspoon curry powder. Pumpkin Seeds. Fresh coriander. Scrub the Kumara and chop into even (aprox. 1 cm) pieces. Place in a roasting dish, sprinkle with oil and season well. Roast in moderate oven for 45 minutes or until the kumara is just cooked. Remember it will continue to cook as it cools down and if you over cook it as it can turn tomush.
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a BROCCOLI AND BACON SALAD 8 strips streaky bacon, cooked till crispy and chopped. Cut the florets off the broccoli and finely chop. Slice the stalks into strips. Slice and dice until they are a similar size to the florets. If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice. Put the broccoli in a CLASSIC BLUEBERRY MUFFINS 1 cup milk. 1 tsp vanilla extract. 1 cup blueberries. In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix. Spoon into greased muffin tins and KUMARA & ORANGE SALAD WITH CURRY DRESSING 1 teaspoon curry powder. Pumpkin Seeds. Fresh coriander. Scrub the Kumara and chop into even (aprox. 1 cm) pieces. Place in a roasting dish, sprinkle with oil and season well. Roast in moderate oven for 45 minutes or until the kumara is just cooked. Remember it will continue to cook as it cools down and if you over cook it as it can turn tomush.
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orLATEST ISSUES
HOME; OUR ISSUES. LATEST ISSUES; 2021. Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty; Summer 2020 Waikato; Spring 2020 Bay of Plenty WINTER 2021 BAY OF PLENTY HOME; OUR ISSUES. LATEST ISSUES; 2021. Winter 2021 Bay of Plenty; Winter 2021 Waikato; Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty GO FISH! | NOURISH MAGAZINE 3 juniper berries (find these amongst the array of spices at your local Vetro) Mix brown sugar, salt, cardamom and cinnamon together. Toast all other ingredients and finely grind. Combine the sugar and salt mix with spices and mix well. Store in an airtight container anduse as needed.
CONTACT NOURISH MAGAZINE Nourish Magazine PO Box 27146, Garnett Ave Hamilton 3257 vicki@nourishmagazine.co.nz 021 065 1537 Website by Azure Creative WebDesign
ADVERTISE WITH US
The first rule of marketing is to target your audience. Nourish is the perfect vehicle for you to target your market. Nourish will be read by those that are interested in food & lifestyle. This is a huge number of people and growing! These are people who like to eat out, shop atFarmers
NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows this WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED … 1 lemon. 1 tbsp butter. Bacon vinaigrette. 250g bacon. 80ml cab sav vinegar (can be subbed with red wine) 20ml olive oil. Get a pot of water boiling and season the water so it tastes like ocean water. Boil your corn for 8 minutes then set aside to cool. Cut bacon into small pieces and cook off lightly in a pan (you don’t want any colour). TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved to SWEET ZUCCHINI RELISH pinch of white pepper. Chop the zucchini and onion into a small dice. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs. Drain the onion and zucchini and place in a pot. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. FAT PIGEON'S FAMOUS PUMPKIN, FETA AND SPINACH SCONES salt & pepper. ¼ cup Parmesan cheese to sprinkle on scones before going in the oven. Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper. Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till justNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil. NOURISH COOKING CLASSES For 10 years both Red Kitchen and Nourish Magazine have been sharing our love of food with you. So join Megan and Vicki in this small class at Kitchen HQ in Te Awamutu as they share some of their favourite recipes from the past decade. Then sit down and enjoy a fabulous meal, a glass of wine and a few laughs. Thursday 23 July.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a BROCCOLI AND BACON SALAD 8 strips streaky bacon, cooked till crispy and chopped. Cut the florets off the broccoli and finely chop. Slice the stalks into strips. Slice and dice until they are a similar size to the florets. If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice. Put the broccoli in a KUMARA & ORANGE SALAD WITH CURRY DRESSING 1 teaspoon curry powder. Pumpkin Seeds. Fresh coriander. Scrub the Kumara and chop into even (aprox. 1 cm) pieces. Place in a roasting dish, sprinkle with oil and season well. Roast in moderate oven for 45 minutes or until the kumara is just cooked. Remember it will continue to cook as it cools down and if you over cook it as it can turn tomush.
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil. NOURISH COOKING CLASSES For 10 years both Red Kitchen and Nourish Magazine have been sharing our love of food with you. So join Megan and Vicki in this small class at Kitchen HQ in Te Awamutu as they share some of their favourite recipes from the past decade. Then sit down and enjoy a fabulous meal, a glass of wine and a few laughs. Thursday 23 July.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a BROCCOLI AND BACON SALAD 8 strips streaky bacon, cooked till crispy and chopped. Cut the florets off the broccoli and finely chop. Slice the stalks into strips. Slice and dice until they are a similar size to the florets. If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice. Put the broccoli in a KUMARA & ORANGE SALAD WITH CURRY DRESSING 1 teaspoon curry powder. Pumpkin Seeds. Fresh coriander. Scrub the Kumara and chop into even (aprox. 1 cm) pieces. Place in a roasting dish, sprinkle with oil and season well. Roast in moderate oven for 45 minutes or until the kumara is just cooked. Remember it will continue to cook as it cools down and if you over cook it as it can turn tomush.
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orLATEST ISSUES
HOME; OUR ISSUES. LATEST ISSUES; 2021. Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty; Summer 2020 Waikato; Spring 2020 Bay of Plenty WINTER 2021 BAY OF PLENTY HOME; OUR ISSUES. LATEST ISSUES; 2021. Winter 2021 Bay of Plenty; Winter 2021 Waikato; Autumn 2021 Bay of Plenty; Autumn 2021 Waikato; 2020. Summer 2020 Bay of Plenty GO FISH! | NOURISH MAGAZINE 3 juniper berries (find these amongst the array of spices at your local Vetro) Mix brown sugar, salt, cardamom and cinnamon together. Toast all other ingredients and finely grind. Combine the sugar and salt mix with spices and mix well. Store in an airtight container anduse as needed.
ADVERTISE WITH US
The first rule of marketing is to target your audience. Nourish is the perfect vehicle for you to target your market. Nourish will be read by those that are interested in food & lifestyle. This is a huge number of people and growing! These are people who like to eat out, shop atFarmers
NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows this TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved to WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED … 1 lemon. 1 tbsp butter. Bacon vinaigrette. 250g bacon. 80ml cab sav vinegar (can be subbed with red wine) 20ml olive oil. Get a pot of water boiling and season the water so it tastes like ocean water. Boil your corn for 8 minutes then set aside to cool. Cut bacon into small pieces and cook off lightly in a pan (you don’t want any colour).PERSIMMON MUFFINS
1/2 cup nuts, chopped (macadamia, walnuts or pecans all work) 1/4 cup crystallised ginger, finely chopped. Mix well then add; 2 & 1/2 cups flour. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. Fill 12 capacity muffin tin with batter and sprinkle with the spice mix. Bake at 180C for 20-25 minutes. SWEET ZUCCHINI RELISH pinch of white pepper. Chop the zucchini and onion into a small dice. In a non metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12-24 hrs. Drain the onion and zucchini and place in a pot. Add the capsicum chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. FAT PIGEON'S FAMOUS PUMPKIN, FETA AND SPINACH SCONES salt & pepper. ¼ cup Parmesan cheese to sprinkle on scones before going in the oven. Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper. Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till justNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved toPERSIMMON MUFFINS
1/2 cup nuts, chopped (macadamia, walnuts or pecans all work) 1/4 cup crystallised ginger, finely chopped. Mix well then add; 2 & 1/2 cups flour. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. Fill 12 capacity muffin tin with batter and sprinkle with the spice mix. Bake at 180C for 20-25 minutes. CORN AND BACON CHOWDER 1 litre chicken stock. 1 tin creamed corn. 1 tin corn kernels, drained. prosciutto (optional) Melt the butter in a large pot, add the onion, celery and bacon and sauté, stirring often until the onion is soft. Add the potatoes and stock and bring to the boil. Simmer for 45minutes or
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orNOURISH MAGAZINE
Nourish Magazine is the free local publication for foodies & lovers of great recipes, food news & events in the Waikato & Bay of Plenty.Subscribe now
LATEST RECIPES
Details. KASUNDI. Chutney/ Pickle/ Relish, Recipes By Vicki Ravlich-Horan April 4, 2021 Leave a comment. Details. BAKED BRIE OR CAMEMBERT. Baking, Canapes, Entrees, Recipes By Vicki Ravlich-Horan March 29, 2021 Leave a comment. Details. WHOLE LEMON SOLE, BACON VINAIGRETTE, CHARRED SWEETCORN & COURGETTE, TARRAGON. THE BEST PERSIMMON CHUTNEY If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them, then try this very easy and very delicious chutney (courtesy James Broad, Cuisine Concepts). 2 kgs ripe persimmon, peeled, stones removed and roughly chopped 2 large onions, finely diced 2 cloves crushed garlicSNAPPER FISH CAKES
Cut the fish into small pieces and put all the ingredients (except the oil) into a bowl. Stir well and then using your hands form the mixture into balls, which you can then flatten into cakes which should end up about 1.5cm thick. Put them on a baking tray in the fridge to firm up for 15 minutes or so. Shallow fry the cakes in the olive oil.NOURISH COOK BOOK
Nourish Magazine celebrates fresh local flavour. This, our first cookbook, compiles some of the best recipes from the past three years into one great book. Full of delicious, yet simple recipes that will quickly become family favourites. With a fresh new edition of Nourish out at the start of each season the cookbook follows thisCUSTARD SQUARES
The custard square is a Kiwi classic! I grew up with the canary yellow, almost rubber-like custard squares that were standard fare in all bakeries and school canteens in the 80s. Thankfully our tastes have progressed, and while the custard square remains a firm favourite, the custard need not be too firm. Instead imagine a TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved toPERSIMMON MUFFINS
1/2 cup nuts, chopped (macadamia, walnuts or pecans all work) 1/4 cup crystallised ginger, finely chopped. Mix well then add; 2 & 1/2 cups flour. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. Fill 12 capacity muffin tin with batter and sprinkle with the spice mix. Bake at 180C for 20-25 minutes. CORN AND BACON CHOWDER 1 litre chicken stock. 1 tin creamed corn. 1 tin corn kernels, drained. prosciutto (optional) Melt the butter in a large pot, add the onion, celery and bacon and sauté, stirring often until the onion is soft. Add the potatoes and stock and bring to the boil. Simmer for 45minutes or
LITTLE AND FRIDAY BANANA CAKES WITH CARAMEL & CREAM CHEESE If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts orLATEST ISSUES
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The first rule of marketing is to target your audience. Nourish is the perfect vehicle for you to target your market. Nourish will be read by those that are interested in food & lifestyle. This is a huge number of people and growing! These are people who like to eat out, shop atFarmers
TAURANGA FARMERS' MARKET Tauranga Farmers’ Market. In the summer of 2005, someone told me about the fledgling Tauranga Farmers’ Market. It was described as a handful of produce stalls on Arundel Street and my informant was a bit dismissive. She said there really wasn’t a lot to choose from. The market—which had started two years earlier—had just moved to TOMATO & CARAMELISED ONION CHUTNEY In a heavy pot add a little olive oil, onions, mustard seeds and garlic. On a medium to low heat slowly caramelise the onions for around 20 minutes. You don’t want them to brown too much; just release all their sweet flavours. Add in the remaining ingredients and simmer for 2 hours, till thick. Pour into sterilised jars and seal. KEY LIME BANANA CREAM PIE Recipe: Megan Muldowney | Photography: Holly Marie Russell Custard ½ cup sugar 3 tbsp flour 2 tbsp cornflour pinch salt 1 cup milk 1½ cups cream zest two limes 2 egg yolks 20g butter Cookie Base 350g Oreos (35 biscuits) 60g butter, melted Banana Layer 2 bananas 1½ PUMPKIN AND DATE LOAF The pumpkin puree and yoghurt keep the loaf beautiful and moist for a couple of days. Preheat the oven to 180°C. Grease a 20cm x 11cm loaf tin. Roughly chop the dates and soak in the boiling water with the baking soda for half an hour. In a large mixing bowl place CLASSIC BLUEBERRY MUFFINS 1 cup milk. 1 tsp vanilla extract. 1 cup blueberries. In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix. Spoon into greased muffin tins and SELAKS NATIONAL ROAST DAY COMPETITION Selaks New Zealand Roast Day (Sunday 5 August) celebrates the roast and all the wonderful accompaniments and accoutrements that go with it. It’s about bringing family and friends together around the dining table to break bread and share good food. Selaks has been bringing people together for more than 78 years and is determined to FAT PIGEON'S FAMOUS PUMPKIN, FETA AND SPINACH SCONES salt & pepper. ¼ cup Parmesan cheese to sprinkle on scones before going in the oven. Sieve flour into bow and add diced peppers, feta, onion, pumpkin, herbs, spinach, grated cheese, and a good seasoning of salt and pepper. Mix till just combined. In a glass measuring jug, mix cream and lemonade together and add to dry mix, and mix till just CHOCOLATE HOT CROSS BUNS Hot Cross Buns are an absolute highlight at Easter time. This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes is for Hot Cross Buns with a difference – chocolate! Another highlight of Easter!! Chocolate Hot Cross Buns We like traditional, fruit and spice flavoured hot cross buns, but for some reason Simon’s children have ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,Skip to content
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SEARCH RECIPES
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THE SWEET OCTOBER COOKBOOKOctober 1, 2019
Special collection of 31 recipes for the 31 days of October launches to support Kiwis living with incurable breast cancer Al Brown’s apple pie, Matilda Green’s Mediterranean chicken and Shavaughn Ruakere’s ambrosia sure get the taste-buds going, but that’s not why these familiar faces are sharing their recipes in a new book. Tomorrow (1 October),…Read more__
MIXING IT UP
September 14, 2019
Recipes: Megan Priscott, Red Kitchen | Photography: Ashlee DeCaires Megan from Red Kitchen shows us how to take some salt and pepper and create an array of wonderful spice mixes and rubs you can have in your cupboard to add that little bit of pizzazz to simple dishes. Smokey Spanish Salt You can add this seasoning…Read more__
CREAMY LABNEH WITH MIDDLE EASTERN SPICE MIXSeptember 14, 2019
Recipe: Megan Priscott, Red Kitchen | Photography: Ashlee deCaires This is delicious spread on crackers with smoked salmon, or on a mezzo platter. 250g thick Greek yoghurt sea salt olive oil fresh thyme Mix quarter of a teaspoon of salt into the Greek yoghurt. Line a colander with mesh (or a clean tea towel) and…Read more__
LATEST NEWS
THE SWEET OCTOBER COOKBOOKOctober 1, 2019
Special collection of 31 recipes for the 31 days of October launches to support Kiwis living with incurable breast cancer Al Brown’s apple pie, Matilda Green’s Mediterranean chicken and Shavaughn Ruakere’s ambrosia sure get the taste-buds going, but that’s not why these familiar faces are sharing their recipes in a new book. Tomorrow (1 October),…Read more__
KINDY KIDS – NURTURING THE FUTURESeptember 9, 2019
Teaching children to care about the environment is not only a way for us to create positive change for generations to come, but it is also a great way to raise a generation who are compassionate and caring. Giving children an understanding of, appreciation for, and responsibility to their environment is at the heart of…Read more__
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