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.
Recipes
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.
Kylie's leek tart
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;
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