OK guys, sorry to uproot you all from this particular URL but I have a new and improved one:
You’ll love it. It’s not wordpress based so you can’t follow it via that, but you can subscribe via RSS and soon you’ll be able to subscribe via email as well. You can also follow me on twitter or facebook to be notified via my feeds whenever a new post goes up, or you can of course add it to your bookmarks.
Have a look! It’s super pretty, and this one won’t be getting updated any more. Plus, all of my old recipes have moved house over to the new address, so you ought to be able to find anything you need for reference there.
Sorry for the lack of posts recently. I’ve got some things in the pipeline but haven’t been working on them because we’ve bigger fish to fry!
Soon, you’ll be able to view my blog on my entirely new website. Which looks amazing, by the way, thanks to my fabulous partner and his amazing web design skills (www.zephyrpc.co.nz).
Anyhoo, keep an eye out for that. Coming soon!
I really like Mexican food. And one of the things I really enjoy about it is how heavily customisable it is. You can pretty much throw anything in and it’ll still taste great.
Hence how I wound up with 12 servings of chili for less than $10 – and that’s ten NEW ZEALAND dollars. To be fair, I got the mince on sale (but it is PRIME mince, people!).
The boyfriend facepalmed when I said “You’d never know there’s a half kilo of veggies in this.” And I realised I say that every time I make lasagne or chili – I’m just so predictable. But honestly! You’d have no idea.
So here goes: a healthy, super cheap, super filling, stupidly delicious meal. You’re gonna love it. Invite all your friends over for a movie night, plus chili.
Prepare yourselves for a rant.
I love cast iron. When I started cooking with it, at the beginning of last year, I declared that I would never ever use another frying medium. And, lucky for you, I’ve prepared a list of reasons why.
Please read on: if I can convert one person to the wonders of cast iron (and thus make your life easier) then my week will be made.
This dessert is insane. It’s saucey and chocolatey and perfect and almost entirely native to New Zealand and Australia. You’re gonna love it.
Unfortunately, it does NOT photograph well. I promise you it is delicious – in fact, despite being the easiest thing in the world to whip up, it remains one of my top three desserts. So please take my word for it, and just make it next time you need something quick for pudding. You will NOT regret it.
And having said that, I have been recipe testing this for ages now, and this is what I believe to be the Perfect self-saucing pudding (yes, many tastings were necessary).
Seeing as I wrote about ANZAC biscuits the other day, I thought I ought to continue the New Zealand theme and write about the latest disaster to hit New Zealand: the marmite famine.
Marmite is the best spread, in the world, ever. And the vast majority of non-New Zealanders hate it. They loathe and detest it. This is mainly because it has an extremely strong flavour. It claims to be a yeast spread but it doesn’t really taste like yeast. It does taste like something, but I’m not entirely sure what. It’s yummy, though.
Anyhoo, as you may have heard, a massive earthquake hit New Zealand in February of last year and on top of every other awful thing that resulted – it knocked over the Marmite factory. Sanitarium, who make marmite, didn’t say anything about this for yonks, until yesterday they released a press statement that essentially said: there’s two weeks worth of stock left, and after that, there’s going to be none until July.
So the country went mad, and now there is no stock left. Essentially, media hype created a marmite feeding frenzy because none of us want to be without it for three or four months. I checked, and I have half a 500g jar left, and I wanted to buy more – but by the time we went looking, at around seven last night, it was all gone.
To give you an idea of how amazing marmite is – when I went on exchange for a year, I dedicated 1kg of my 20kg suitcase weight to marmite.
I’m definitely going to be rationing my half a jar.