Yoyos - Just like Nana used to make.

Okay, so I didn't create this recipe. It's from the classic Edmonds Cookbook that you'll find in most NZ households. It is however one that I've been enjoying for as long as I can remember. I have the best memories of sitting on the kitchen bench at my Nana's house, helping to roll the dough into little balls and pressing them down with the back of a fork. Then once they were cooled helping to ice them. You can often find a similar variation of these biscuits in cafe's called melting moments. 

Basically they're a delicate shortbread filled with butter icing. Yoyo's however have the addition of custard powder which gives them a really tasty creamy twist. My Nana used to add a tiny bit of lemon to the icing, and in this variation I've added passionfruit, you could easily swap the passionfruit for 2 tbsp of lemon juice instead, depending on the season.

See below for the recipe.... as these are the perfect rainy day baking treat. 

Rainy days call for Passionfruit Yoyos aka Melting Moments - just like nana used to make #meltingmoments #familytraditions #rainydays #rainybakes #baking #yoyos #cookies #passionfruit #custard #iwanttoeatthemall #justlikegrandmausedtomake #okayiimprovisedonthepassionfruit 

Post shared by Stef Parker (@sparkmypantry) on Feb 17, 2017 at 4:27pm PST

YOYOS

Ingredients (makes 15-20 biscuits - 30-40 balls):

• ​175g butter, softened
• ¼ cup icing sugar
• ¼ tsp vanilla essence
• 1½ cups Edmonds standard flour
• ¼ cup Edmonds custard powder

Butter filling:

• 50g butter, softened
• Pulp from 1 passionfruit (or 2 tbsp lemon juice) 
• 2 Tbsp Edmonds custard powder
• ½ cup icing sugar

Method:

Preheat the oven to 180ºC. Line two baking trays with baking paper.

Cream the butter, icing sugar and vanilla until light and fluffy.

Sift the flour and custard powder together and mix with the creamed butter to form a soft dough.

Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down with a fork.

Bake for 15–20 minutes until lightly golden. Leave on the trays for a few minutes before placing on a wire rack to cool completely.

To make the icing, simply beat all the filling ingredients together until light and fluffy. 

Once the biscuits are cooled sandwich them together with the butter icing. 

Enjoy - these delicate morsels won't last long! 

Chicken and Olive Tagine

I'm a big fan of aromatic foods, particularly Moroccan dishes. Technically a tagine is a curry, but more aromatic (cinnamon, cloves, ginger) than heat like you would get from an Indian curry. In saying that, this number does have a little chilli which can be increased or decreased to taste. If you don't have a tagine to cook this in, don't worry. A large saucepan with a lid will do the same job. Just when you pop the lid on, be sure to tilt it a little so a small amount of steam can escape, but effectively it keeps most of the steam circling inside. 

I serve this with a simple couscous and some harissa spiced yogurt, but it would be equally nice served with rice, roasted or mashed potatoes. You could also serve it with plain yogurt, or coconut yogurt, or simply eat it as is. I just love the sweet and spicy kick that you get from adding the Julie Le Clerc Spicy Harissa paste to the yogurt. 

Ingredients (serves 4): 

• 1 tsp cumin seeds
• 1/2 tsp cloves
• 1 tsp peppercorns
• 1 tsp smoked paprika
• 1 tsp crushed ginger
• 4 cloves crushed garlic
• 1 tsp chilli flakes
• 2 bay leaves
• 1 tsp salt
• 3 tbsp olive oil
• 400 grams of free range skinless chicken thighs
• 1 onion, thinly sliced
• 2 carrots, sliced on a diagonal
• 1/2 cup of green or black olives - I've used pitted black olives this time
• rind of 1 lemon
• 1 cup of chicken stock

Couscous

• 300 grams couscous
• 450 mls boiling water
• 3 tbsp olive oil
• juice of 1 lemon
• 1/4 cup of finely chopped fresh parsley - mint or coriander would work if you don't have parsley
• 1/3 cup of dried dates or apricots, finely chopped

To Serve

• 1/2 cup of plain unsweetened yogurt 
• 1-2 tbsp of Julie Le Clerc Harissa paste
• Steamed green beans - or other greens - to serve

In a dry frying pan, heat the cumin seeds, cloves and peppercorns till toasted and aromatic. Remove from the pan and crush with a mortar and pestle. Place in a non-metallic bowl with the remaining spices: paprika, ginger, garlic, chilli, bay leaves, salt and olive oil, mix well, then add the chicken thighs. Stir to coat and set aside for at least 30 minutes, or alternatively overnight. 

Heat the base of the tagine, or a large saucepan and add the chicken pieces, browning each side for a couple of minutes. Add the onions and carrots and stir so the onion begins to soften. Finally add the chicken stock, lemon rind and olives. Use the addition of the liquid to lift any flavoursome sticky bits from the bottom of the pan. Place the lid on top, and simmer on a low heat for 20 - 35 minutes till the chicken is cooked through - cooking time will vary depending on the size of your chicken pieces.

Meanwhile prepare the couscous. Mix the boiling water and olive oil with the couscous. Cover and set aside for 5 minutes to absorb. Add the lemon juice, parsley and dried fruit. Stir to combine. 

Mix the yogurt with the harissa paste and serve in a small bowl alongside the tagine. 

Once the chicken is cooked, remove to a serving plate, spooning the onions, olives and juices over the top of the pieces of chicken. Serve with couscous, spiced yogurt and green beans.

If you liked this recipe you could also try my Lamb Tagine with Cranberry and Almond Couscous

Lentil salad with lemon and herb dressing

I concocted this salad one day when I had a craving for lentils, yes, craving lentils is a thing. As an ex-vegetarian I used to eat a lot of lentils, but these days have forgotten about what a satisfying and delicious meal they can make!

What's fantastic about this meal is it's generally pretty user friendly, so it makes a great dish to take when you're not sure what people can or can't eat. And with daylight savings now with us, I'm anticipating many more impromptu BBQ's where I might need to whip this one up.

It's naturally gluten free and vegetarian, and can easily be made dairy free or vegan by removing the feta, or substituting for a dairy free alternative. More so, it's a hit with carnivores alike and tastes fantastic alongside a hunk of crispy skinned salmon (as I served it today) or a medium-rare fillet of steak.

Best of all, any leftovers keep well till tomorrow and will make a quick and filling lunch.

Ingredients (serves 4 - 6):

• 1 1/2 cups of green puy lentils
• 4 1/2 cups water
• juice of 1 large lemon (about 1/3 cup)
• 4 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely slice fresh mint
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 tbsp olive oil, extra
• 4 zucchini, halved lengthways and sliced on the diagonal
• 150 grams baby spinach leaves
• 1/2 red capsicum, finely diced
• 150 - 200 grams feta, crumbled (optional)

In a saucepan bring the lentils and water to the boil. Simmer gently, covered for 40 - 45 minutes.

Meanwhile prepare the dressing. Combine chopped parsley and mint in a jar* with crushed garlic, lemon juice, and (at least) 4 tbsp of quality extra virgin olive oil. Season with salt and pepper, screw on the lid and shake well. Leave the dressing to mingle with itself while your lentils cook and you prepare the zucchini.

Heat the extra tbsp of olive oil in a heavy saucepan, add the zucchini and cook turning occasionally for 5-10 minutes, till it is golden on the outside, and soft in the middle (This could also be done on the BBQ, simply half the zucchini, brush with oil and grill cut side down first, turning once. Slice once removed from the BBQ). Place in a large bowl

In the same pan add the washed spinach leaves, leave a little water on them as this will help them to steam as they fry. Once wilted remove to the bowl with the zucchini.

Soon the lentils will also be cooked. Drain well and add to the bowl with the vegetables and the diced capsicum. Give the jar of dressing a good shake and pour half of it over the lentils. Stir well and set aside for at least 10 - 15 minutes. If serving with steak or salmon, this is when you would start cooking the meat.

To serve, stir well before sprinkling over crumbled feta and pouring over the remaining dressing.

This salad is delicious warm or cold, and although it makes a meal on it's own, it is also a fantastic accompaniment to BBQ'd steak, or crispy skinned salmon fillets.

Served with crispy skinned salmon fillet

* I always keep an old jam jar on hand for this very purpose. It also means that if I'm taking a dish somewhere I can easily take the dressing with me, pre-prepared, to pour on just before serving.

Spring Risotto: Spinach Zucchini and Feta

Today is World Vegetarian Day! Hooray! So in honour of this, I thought I would share this tasty spring vegetable risotto, seasoned with oregano and lemon, and mixed with salty feta, it's the perfect meat free meal.


Risotto often gets a bad rep, running with the misconception that it's full of cream and 'unhealthy'. However, traditional risotto, often has little to no cream. The creamy texture however comes from the slow cooking of the starches in the rice, and a dollop of butter added at the end. A little butter never hurt anybody right? 


Each bowl of this risotto is packed with seasonal veggies and flavour. The lemon gives it a real zing, combined with the saltiness of the feta (or toasted almonds if dairy free). Best of all, it can all be whipped up in under 30 minutes, and uses a minimal amount of dishes. 

Ingredients (Serves 4):

• 2 tbsp vegetable oil
• 4 stalks of celery 
• 2 large zucchini 
• rind and juice of 2 lemon
• 1 tbsp dried oregano
• 2 cups of arborio risotto rice
• 4 - 6 cups of baby spinach leaves, washed
• 2 cups of vegetable stock - ensure vegetable stock is gluten free if necessary
• 3 cups of boiling water 
• 30 grams of butter
• 200 grams crumbled feta* - Swap for toasted almonds for a dairy free alternative, and replace butter with oil. 
• olive oil and lemon juice to serve

Combine the hot vegetable stock and 3 cups of hot water in a bowl or pot. 

On a low temperature, heat the oil in a large saucepan with a lid, and gently saute the celery and zucchini for 3-6 minutes till softened. Add the lemon rind and oregano, cook, stirring for another minute. 

Add the rice to the pan with the juice from the lemon, stir over a low heat until the juice is absorbed and rice is translucent. 

Add half a cup of the stock and water mixture, continue stirring, and when most of the liquid is absorbed, add another half a cup full. 

Repeat this process until all of the water is in the pot - However, when you add the last amount, also add the baby spinach leaves. Cover with a lid and let the spinach wilt for a minute or two. Remove the lid and stir all of the spinach in, and continue stirring till most of the liquid is absorbed. 

Test a spoonful of rice, it should be al dente, still a little firm to the bite, but soft enough to eat. Remove from the heat and add the butter, stirring till melted through. 

Stir through 200 grams of crumbled feta and spoon into four bowls. Serve immediately with a drizzle of extra virgin olive oil and squeeze of lemon juice.

* For a dairy free alternative swap the butter for coconut or olive oil, and replace the feta with 1/2 a cup of toasted chopped almonds sprinkled over the top. Alternatively if dairy is your thing, you could add 1/2 a cup of grated parmesan just before serving. 

Lemon and White Chocolate Muffins

One of my goals this year was to stop eating junk food. What I mean when I say junk food is processed food. Which means, that if I want treats, I have to make them myself, or a friend. So long as it doesn't come in a packet. My only exception to that rule is chocolate - Whittaker's Chocolate - Quality Chocolate. 

So I created these muffins for our Friday morning tea... The tartness of lemon mixed with the sweet chocolate flavour is a match made in heaven. Even better, these don't take long to whip up and get into the oven. 

Ingredients: 

• 1 cup white sugar
• 2 cups flour 
• 2 tsp baking powder
• 2 tbsp lemon rind 
• 1/2 cup Whittaker's white chocolate, roughly chopped
• 1/4 cup lemon juice
• 3/4 cup milk 
• 1/3 cup vegetable oil - something lightly flavoured like rice bran or canola
• 1 egg 
• 12 squares of Whittaker's white chocolate for the top

Grease a 12 hole muffin tin and preheat oven to 180 degrees celcius. 

As per usual muffin recipes, sift the dry ingredients: sugar, flour, and baking powder. Stir in the lemon rind and chopped Whittaker's white chocolate. 

In another bowl beat the lemon juice with milk, vegetable oil and egg till well mixed. 

Make a well in the dry ingredients and pour in the wet ingredients. While turning the bowl, use a wooden spoon to fold the dry and wet together, till just combined (a few floury bits are ok here, it will sort itself out while cooking). 

Place in the hot oven for 20 minutes till a skewer comes out clean. 

Once removed, place a square of Whittaker's white chocolate on the top of each muffin. Allow this to soften for a minute and very gently press it down onto the muffin a little to make sure the chocolate is secure (I find this method 'pretties' them up, without all the fuss of making icing, plus you get more of the chocolatey goodness!).

After 5 - 10 minutes remove from the tin to cool completely. 

Keep somewhere cool in an airtight container for up to 4 days, or, wrap and freeze muffins individually for up to three months. 

Lemon Coconut Dream

Another morning tea occasion called for more baking from the sparkmypantry blogspot. 
I've made this lemon coconut slice a few times now and it's delicious hot with ice-cream or cold (with whipped cream if you are feeling decadent) washed down with a cup of tea. 
The recipe uses fresh lemon juice and zest to make it really zingy. I'm tempted to try it out with lime next time too. 

What I like most about this recipe is it's simplicity. Even though I love baking, truth is I am pretty lazy about it. This slice requires melting of the butter rather than creaming it, meaning less utensils, less elbow grease and less dishes. In fact you can make the entire thing in the saucepan. 









Lemon Coconut Dream Slice 

Ingredients 

• 250g butter
• 2 cups sugar
• 4 eggs
• 1 1/2 cups of plain flour (gluten free or almond flour would also work fine) 
• 1 cup of desiccated coconut 
• rind of 1 - 2 lemons
• 1/4 cup of fresh lemon juice
• Icing sugar, to dust. 

Method

In a saucepan melt butter over a low heat. 

Meanwhile grease 20x30cm tin or line with baking paper. Preheat oven to 180 degrees. 

Once melted, remove from heat and stir in sugar. Add eggs, 1 at a time, beating after each addition. 

Sift in the flour and mix well. Stir in coconut, lemon juice and rind, mixing well, then pour into pan. 

Bake for 30 mins till skewer comes out clean. 

Put the kettle on. 

Get the ice-cream out and enjoy. 

Be warned - no batch of this ever lasts more than half a day.