Serves 6 This is my ultimate, nostalgic favourite – comfort in a pie. Chicken 1 whole chicken (I used Waitoa) 1 brown onion, roughly chopped 2 bay leaves 3 sprigs thyme 1 carrot, peeled, roughly chopped 4 whole cloves sea salt and ground pepper Filling 50 grams butter 1 brown onion, finely chopped 3 sprigs thyme 1 carrot, peeled,
4 cups flour (I used high grade) 1 teaspoon salt 250ml warm water (use more for a stickier dough) 1 teaspoon sugar 2 teaspoons dried yeast granules* 4 tablespoons olive oil olive oil, for cooking butter, to serve jam, to serve Put your flour and salt in a big bowl and give it a
Feel good from the inside out with Living Goodness fermented foods. The act of fermenting foods has been around for centuries – some forms of fermentation dates back to 10,000 BCE. One of our favourite fermented foods, sauerkraut, is believed to have started in China more
Ginger, cinnamon, and nutmeg add some wellness and warmth to your smoothie ritual. This spicy, creamy drink is not only delicious and filling, it also feels like it fuels me “well”. Ginger is a known anti-inflammatory and great for immune function, while cinnamon can play a part
From issue 50. This never-fail cake recipe has made many birthday cakes over the years. It also happens to be vegan, which is handy when baking for others. The molasses and cocoa make the cake fabulously chocolatey and the combo of coconut cream, dark chocolate, and muscovado sugar is deliciously
Start your own cost-effective kitchen garden to save on your next grocery shop. With the cost of living soaring, there’s never been a better time to become more self-sufficient. For many families, food is one of their biggest weekly expenses – and one we don’t want to
Recipe: 1 handful mixed dried mushrooms * 1 cup boiling water 3 tablespoons butter ** 3 fat garlic cloves, finely sliced 3cm piece ginger, grated small handful fresh thyme, leaves stripped off the stalks ½ teaspoon ground turmeric ½ teaspoon ground pepper 200 grams large portobello mushrooms, sliced (feel free to use fresh enoki
From issue 56.This is a lighter version than regular tiramisu, and is a wonderful summertime alternative. Words and recipes from Vanessa Baxter's cookbook The Fearless Kitchen. Makes 6-8 portions 5 fresh organic eggs, separated 5 Tbsp white sugar 400g mascarpone 1 cup lemon curd ¾ cup limoncello 2 cups lemon syrup (mixture of
From issue 57. Recipe Caralee Caldwell, photography Jo Anderson. Buddha bowls are all the buzz. They not only look amazing, but are delicious and healthy as well. This divine Buddha bowl has a range of my favourite stress-less ingredients. You can adjust the bowl according to
This is a wonderful breakfast or afternoon pick-me-up. Words and recipes Vanessa Baxter cookbook 'The Fearless Kitchen". Serves 4 2 cups black rice, soaked for at least 8 hours ¼ tsp fine-grain sea salt, to season ½ vanilla bean, scraped, or 1 tsp vanilla extract 400ml full-fat coconut milk ½ cup water
