Teed Street Deli, Auckland: Lemon and Blueberry Scones

I went to Teed Street Deli over the weekend and had the most amazing scone!

It had lemon rind and blueberries in it, with a sprinkling of brown sugar and cinnamon over the top to give it a sweet and crispy crust. Delish!

It was very similar to my own maple syrup scone mixture (buttery, cakey and not at all dry) so I decided to try to make my own lemon and blueberry scones!

To achieve this I added 2 teaspoons of lemon rind and 1/2 Cup frozen blueberries to my scone mixture (leave out the maple syrup and replace with sugar), additionally before cooking I sprinkled 1 teaspoon cinnamon and 1 tablespoon brown sugar over them.

They came out beautifully and think they tasted almost identical to the Teed Street Deli delights!

PS. To make them even more delish, sprinkle over some flaked almonds before sprinkling the cinnamon and brown sugar over the top!

Mains: Pumpkin Risotto

Pumpkin Risotto

My family prefers this recipe without the cheese in the risotto but instead with only a sprinkling on the top. You may need more stock (or water) than stated to insure the risotto moves freely in the saucey mixture.

Ingredients:
100 grams Butter
2 Large Onions, Finely Diced
500 grams Pumpkin, Peeled, Deseeded and Cubed
1 Cups Alborio rice
4 Rashers Bacon, Chopped
1 Teaspoon Curry Powder
3 cloves Garlic, Crushed
500 mL Chicken stock/Water and 1 Oxo Cube (Minimum)
½ Cup Parmesan Cheese, Freshly Grated
Pinch Sea Salt
Some freshly ground Black Pepper
½ Cup Peas, Frozen or Fresh

Melt butter in a large deep frypan over a medium heat, add onions and sauté until soft and transparent.

Add pumpkin, rice and bacon. Cook for a further five minutes. Add garlic and curry powder as well as salt and pepper.

Add chicken stock in two additions. Simmer for 20 – 25 minutes, stirring occasionally. Rice should move freely in sauce and be soft with a mild crunch.

Add peas and chese. Serve with a light grating of cheese on top.

Matterhorn, Wellington: Vanilla and Black Pepper Ice-cream

I went to Matterhorn in Wellington the other night and had a lovely pineapple souffle with vanilla and black pepper ice-cream. The pepper gave the sweet vanilla a nice spicy kick and I wanted to create something easy and similar.

As i couldn't be bothered with all the stirring or setting up the ice-cream machine I opted for a vanilla and black pepper creme brulee ice-cream. I used the creme brulee recipe, which I have posted on here in an earlier post, leaving out the toffee (sugar and water mixture) and raspberries and adding 3 teaspoons of freshly cracked black pepper. I then froze the mixtures after allowing them to cool in the fridge first (after cooking).


The result was surprisingly refreshing (I didn't bother to brulee the top, I just ran a knife around the container and turned it out onto a small plate!) serving it with a biscuit base, brandy snap and chopped up moro bar. 

- rest of plate explained below and in posts to come

Left: Caramelised pineapple pieces with french milk chocolate = Pineapple Lumps

Left Middle: Vanilla and Black Pepper Ice-cream with brandy snap, biscuit base and slices of moro bar = Moro Bar Medley

Right Middle: Blue Mergingue with White Chocolate, Raspberry and Gingernut Cheesecake laced with Butterscotch = Dream Bar

Right:  Dark chocolate mouse laced with Cointreau complete with Jaffa on top =Jaffas

Baking: Raspberry and Chocolate Brownies

Raspberry and Chocolate Brownies

These are my favorite treat out of the tin. To make extra special swirl some melted white chocolate over the top before cutting into pieces.

Ingredients:

250g Butter, Melted but not hot (unsalted works nicely but salted will do)
1 ½ Cups Sugar
½ Cup Brown Sugar
4 Eggs
¾ Cup Dutched Cocoa
2 Teaspoon Vanilla Essence
2 Teaspoon Vanilla Paste
450 g Good Quality Dark Chocolate (70% Cocoa)
4/5 Cup Flour
1 Cup White Chocolate Chips (Optional)
1 Cup Raspberries

Beat butter, sugars, eggs, cocoa, vanillas together until pale and creamy.

Add dark chocolate and fold in.

Once combined, add white chocolate and flour and fold until just combined.

Spoon out into large tin (20 x 30cm). Use a knife to smooth out into an even layer.

Place berries scattered on top and gentle press in so still visible.

Bake for fifty-five to sixty minutes at 150C, until crunchy on top.

Allow to cool for 30 minutes before cutting.

Baking: Berry Youghurt Muffins

Berry Youghurt Muffins

One bowl = minimal dishes - this attracted me to this recipe!

Ingredients:

1 ½ Cup Flour

3/4 Cup Brown Sugar
3 Eggs
3/4 Cup Natural Youghurt
1/3 Cup Vegetable Oil
1/3 Cup Rolled Oats
1 ½ Teaspoon Baking Powder
1 Teaspoon Vanilla Essence
1 ½ Cup Frozen Berries

Preheat the oven to 180C.

Place all ingredients in a bowl and mix until just combined.

Spoon into a muffin tray and bake for 15 – 20 minutes or until spring back when the top is push.

Turn out of tray and allow to cool on a rack.

Dessert: Four Ingredient Butterscotch Sauce with Banana

Four Ingredient Butterscotch Sauce with Banana

Ingredients:
50g Butter
50 g Brown Sugar
2 Tablespoons Golden Syrup
2 Tablespoons Milk

Melt butter and brown sugar together in microwave until starts to bubble (30 to 60 sec).

Add golden syrup and milk and stir until combined.

Pour over chopped up banana.

Lunch or Easy Dinner: Slowcooker Pumpkin and Kumera Soup

Slowcooker Pumpkin and Kumera Soup

Ingredients:
½ Pumpkin, Peeled, Deseeded abd Cut into small chuncks
1 Large Kumera, Peeled and Cut into small chunks
2 Large Onions, Diced
1 Tablespoon Sweet Chili Sauce
Dash Balsamic Vinegar
2 Teaspoons Mild Curry Powder
2 Teaspoons Chicken Stock Powder
4- 6 Rashers of Bacon

Place all ingredients in slow cooker, fill with water until vegetatbles just not covered and cook on slow for about eight hours or until all ingredients are soft and break up a little when lightly stired.

To remove excess liquid remove lid and cook on high for a further hour (or manually heat over the oven in a heavy based pot).

Bit on the Side: Spicy Chips

Chips

Ingredients:
1 Tablespoon Chicken Stock Powder
1 Tablespoon Cajin Seasoning
3 Tablespoons Cornflour
½ Tablespoon Mixted Herbs

1 Tablespoon Olive Oil
1kg Potatoes, Washed and Cut into Wedges


Combine dry ingredients in plastic bag.

Place potatoe wedges in and shake.

Place coated wedges on baking tray with lined with baking paper.

Pour oil over top, toss and cook for 30 minutes at 180C or until nice and golden. Don't forget to turn at least once.