New Zealand Woman's Weekly

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author

Swiss apple cake

Ready in 1 hour including baking, serves 8. This original cake recipe was given to me by Sydney-based chef Dietmar Sawyere – twice named New Zealand Chef of the Year in 1984 and 1985.

Chinese five-spice pork one pot

Ready in 20 minutes, serves 4. The pork shoulder steaks did cost a little more at $8. However, you can make this same meal with chicken or beef.

Red lentil dhal, spiced chicken meat balls and roast parsnips

Ready in 40 minutes, serves 4. We paid $5.95 for the chicken mince at Countdown. Parsnips are in season and if you shop around they can be bought for as little as $1.50 per kg.

Chicken noodle chow mein

Ready in 15 minutes, serves 4. 2 packets instant noodles; 1-2 tsp sesame oil; 3 boneless and skinless chicken breasts, cut into thin strips

Falafel burgers

Ready in 20 minutes, serves 4. This meal comes in well under $10 – we only paid $1.25 for the can of chickpeas.

Our super test kitchen baker Kylie Adams remembers being brought up on her mother May Millener’s boiled leeks, thickened with cornflour. Base: 2 cups cooked long grain rice; ½ cup grated tasty cheese;

Lemon ricotta tart

Test kitchen stylist John Borwick loves to serve this pie to his friends and says it reminds him of his mum. 500g sweet short pastry; 4 large eggs; 500g ricotta cheese

Mark’s breakfast baked beans on sourdough

Like many children of the 1960s and 1970s, award-winning chef Mark Gregory has lasting childhood food memories of baked beans on toast.

Mum’s yoghurt cake

Years ago, my mother Jacqueline White discovered a yoghurt cake recipe in an old British newspaper.

Caramelised apples on spicy fruit toast

Ready in 10 minutes, serves 4. 3 large apples, peeled, cored and cut into quarters; 50g butter; 1 tsp ground cinnamon; 1 tsp vanilla paste; 2 tbsp good quality maple syrup;