tag:blogger.com,1999:blog-36823805402554798312024-12-19T03:22:32.447+00:00Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-3682380540255479831.post-56494571245740340202010-10-26T15:55:00.000+01:002010-10-26T15:55:24.569+01:00

Ingredients 459 gram whole lobster, cooked and removed from the shell 2 soft white bread slices, crusts removed 200 mills fish stock 1 egg 250 mills double cream 1 tablespoon chopped chives 1 tablespoon chopped chervil Salt and pepper to season Egg Pasta Dough 2 cups durum flour 2 eggs, plus 2 extra egg yolks Mushroom Sauce 2-3 saffron threads 2 tablespoons butter 2 shallots, finely chopped 3

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-77618232967632267782010-10-26T14:42:00.003+01:002010-10-26T15:51:56.347+01:00

Ingredients 700grams small fresh clams  3 tablespoons olive oil 3 cloves of garlic, crushed and finely chopped 1 tablespoon anchovy paste, or 4 drained anchovy fillets, finely chopped 400 grams of skinned chopped tomatoes  1/2 cup white wine 2 tablespoons flat leaf parsley 400 grams cooked spaghetti Salt and pepper to taste Method Wash and scrub the clams and put in a large saucepan.&

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-16724870245173275482010-10-24T20:12:00.001+01:002010-10-26T14:43:53.263+01:00

Ingredients Cooked and drained spaghetti 6 wiped button mushrooms, sliced 2 cloves of garlic, crushed and chopped 200 grams pancetta, sliced 2 tablespoons olive oil 1/2 cup grated Italian hard cheese 200 mills cream Salt and pepper to taste Method  To a frying pan, add oil, garlic and and cook till slightly crispy. Add mushrooms and cook for a further 3 minutes. Add cream, cheese and

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-59812121311455952212010-10-18T19:43:00.001+01:002010-10-18T19:44:12.114+01:00

Ingredients Half of a telegraph cucumber, scored, sliced and halved 1 echelon shallot, cut lengthwise and sliced 4 tablespoons white vinegar 5 tablespoons white sugar 3/4 teaspoon salt 1 small red chilli, sliced into thin rings Method Put the sliced vegetables into a salad bowl. Pour the vinegar, sugar and salt into a saucepan and gently bring to the boil.   Simmer until the sugar has

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-10503634592034620082010-10-17T18:34:00.000+01:002010-10-17T18:34:29.384+01:00

Ingredients 1 leg or shoulder of lamb (800 grams), boned and butterflied 3 cloves garlic, roughly crushed 2 teaspoons finely grated lemon rind 1-2 teaspoons lemon juice 1 teaspoon finely grated fresh ginger 1 tablespoon light soy sauce freshly ground black pepper 1 teaspoon salt crystals Method Make several shallow cuts in the thickest part of the meat.  This makes the thicker sections cook

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-77134751908394937682010-10-06T14:12:00.002+01:002010-10-06T14:26:15.865+01:00

Ingredients 1/2 Lebanese or small cucumber, de-seeded and finely chopped 1/4 cup sugar 1/2 cup water 1/4 cup white vinegar 1/2 tablespoon grated fresh ginger 1/2 teaspoon salt 1 small fresh red Thai chillie, thinly sliced 2 spring onions, thinly sliced 1 tablespoon coriander, roughly chopped Method Place the cucumber into a small heat proof serving bowl. Combine the sugar, water, vinegar,

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-50084926063521020212010-10-06T12:32:00.003+01:002010-10-06T12:36:52.553+01:00

Ingredients 500 grams snapper, redfish or cod, skinned and boned 2 tablespoons red curry paste 2 fresh kaffer lime leaves, roughly torn 2 spring onions, roughly chopped 1 tablespoon fish sauce 1 tablespoon lime juice 2 tablespoons coriander, finely chopped 3 snake beans (30g), finely sliced (substitute with found French beans if necessary) 2 small fresh red Thai chillies, finely chopped Oil for

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-12223625373974884752010-10-01T20:29:00.001+01:002010-10-05T13:17:25.286+01:00

Ingredients 1 packet wonton wrappers (40 pcs) 8 cups beef or chicken stock 2 teaspoons sesame oil 1 tablespoon soya sauce 2 baby bok choy, quartered length wise and trimmed 2 spring onions, finely chopped Salt and white pepper, to taste Filling 200 grams minced pork 150 grams shrimps, finely chopped or minced 2 spring onions, finely chopped 1 tablespoon water chestnuts, finely chopped 1

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-80563479576515595952010-09-30T21:35:00.002+01:002010-09-30T22:02:09.737+01:00

Arguably the most significant ruler Europe has seen, King Canute (anglosized) is definitely one of my favourites.  Born circa 995 at Denmark, Canute was the son of Sweyn I (Forkbeard) and Gunhilda.  He ascended to the English throne on November 30th, 1016 and crowned at Old St Paul's Cathedral in January 1017, aged 22.  He died at Shaftesbury on November 12th, 1035 and was buried

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-24871626034961502172010-09-30T15:29:00.001+01:002010-09-30T15:33:31.727+01:00

Ingredients 750 grams of fresh salmon fillet, skin on 85 grams sugar 120 grams salt 8 tablespoons fresh dill, finely chopped 1 teaspoon coarse white pepper Mustard Sauce 2 tablespoons mild sweet mustard (Swedish if possible) 1 tablespoon Dijon mustard 2 tablespoons sugar 1 1/2 tablespoons white wine vinegar Salt and pepper to taste 1 cup vegetable oil Method Scale and debone (using tweezers)

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-64857300935857167232010-09-30T14:05:00.001+01:002010-10-03T15:46:42.124+01:00

The Cook Islands are in the South Pacific Ocean, north-east of New Zealand, between  French Polynesia and American Samoa. There are fifteen major islands, spread over 2.2 million square kilometres of ocean, divided into two distinct groups: the Southern Cook Islands, and the Northern Cook Islands of coral atolls. Cook Islanders are Polynesians who are believed to be closely related to

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-86120118569237427012010-09-28T15:33:00.001+01:002010-09-28T15:36:29.364+01:00

I was born in Rarotonga, Cook Islands.  My parents were there on Government business for a few years, but by the time I was six months old we had returned to New Zealand.  I went there on holiday when I was in my early 20's and felt I had found an island paradise.  Simply beautiful.  This is a festive dish, enjoyed throughout the Cook Islands. Ingredients 1kg firm white fish

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-76050973226750927432010-09-27T22:03:00.002+01:002010-09-27T22:40:18.830+01:00

BROWN (SPANISH PARDINA) are a small brown, richly colored lentil with a slightly yellow interior. They are about ½ cm. wide and have a slightly nutty flavor. The texture of this lentil is a bit firmer than most other lentils and it holds its shape well after being cooked. Used often in pasta-based dishes and Mediterranean cuisine. BLACK BELUGA LENTIL'S are called the “caviar” of lentils and are

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-37876221860082435102010-09-27T16:33:00.001+01:002010-09-28T09:29:17.463+01:00

Ingredients 1 cup of toor dahl lentils 1 cup green or brown lentils 1 large onion, grated  large potato, grated 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 3/4 cup plain flour Oil for shallow frying 2 cloves garlic, crushed 1 tablespoon of freshly grated ginger 1 cup tomato puree 2 cups vegetable stock 1 cup cream Salt to taste Method Soak the lentils overnight in cold water

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-25619501312286246362010-09-27T16:30:00.000+01:002010-09-27T16:30:16.704+01:00

In the UK, school meals were established during the1870's to combate the high levels of malnutrition amongst the poor, and children in particular. In 1944 it was made compulsory for local authorities to provide school dinners and had to adhear to legal nutritional requirements, offering free meals to families who were on the poverty line. School puddings were served alongside in both state and

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-53905496027815426232010-09-25T19:44:00.001+01:002010-09-27T13:35:36.002+01:00

Now that we are living in the UK, my eldest boy, who is nearly five, is attending the reception class of our local primary school.  The school dinners here are now very good, offering salad bars, freshly cooked pastas and meat dishes, together with a wide variety of fruit and vegetable options and accompaniments.  But, the one thing that is missing is soup.  At the schools and

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-61013729553966035702010-09-23T12:29:00.010+01:002010-09-23T13:33:06.160+01:00

Whilst delving into murky waters of the history and origins of the dish Kedgeree, it seems there are two definitive claims. Is it a British breakfast recipe brought back to the homeland after the British Raj of Victorian times, or is it actually a much older and ancient Indian dish that has been part of the wider Indian cuisine for centuries?Kedgeree is also known as kitcherie, kitchari and

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-32535937287858700852010-09-23T11:31:00.004+01:002010-09-27T13:37:09.095+01:00

Ingredients 1 fillet of undyed smoked haddock water to cover 2 bay leaves 1 small red onion, finely chopped ½ red pepper 1 tablespoon olive oil 1 cup Basmati rice 50g sultanas 175 gram cooked prawns 1 tablespoon, chopped flat leaf parsley 2 hard boiled eggs, quartered Ground black pepper and salt to taste Method Remove skin from the haddock and poach in a pan together with bayleaves until

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-38660221717391237242010-09-21T20:59:00.002+01:002010-09-21T21:03:11.175+01:00

"Near a misty stream in Ireland in the hollow of a treelive mystical, magical leprechaunswho are clever as can bewith their pointed ears, and turned up toes and little coats of greenthe leprechauns busily make their shoes and try hard not to be seen.only those who really believe have seen these little elvesand if we are all believerswe can surely see for ourselves". (Irish Blessing)

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-48388611352448140942010-09-21T19:26:00.010+01:002010-09-27T13:37:37.701+01:00

Yet another mouth watering authentic Irish dish from my close friend Rachael. Ingredients 6-8 small potatoes, cut into chunky slices 600 mls water 1 chicken stock cube Approx 250 grams of streaky bacon, roughly sliced 8 of your favourite sausages, cut into chunky bite sized pieces 3-4 onions, diced Salt and pepper to taste Roughly chopped parsley for garnish Method Pre-heat oven to 180 degrees

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-56071600809133965422010-09-20T20:32:00.007+01:002010-09-23T13:40:32.400+01:00

My mother, my mother's mother, and her mother had a copy of the revered "Mrs Beetons Book of Household Management". I think most of us might have conjured up a an image of the bustling middle-aged matron, Mrs Bridges, the cook from the UK 1970s TV drama "Upstairs Downstairs" and because of this, any sort of challenge to the original domestic goddess was unheard of. We were wrong. Isalella

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-91182028859706654032010-09-20T19:46:00.005+01:002010-09-27T13:38:29.756+01:00

Now, this is something a bit different. I have, over the years, developed a fascination with food and it's associated history. Now that I am once again living in the UK, I feel it appropriate to publish something quintessentially British - an historic and authentic Mrs Beeton's recipe. I have taken this a step further and decided on the Pork Pie, as I am in the Midlands and this indeed hails

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-8467480411855618412010-09-20T13:13:00.008+01:002010-09-20T19:45:26.032+01:00

Most of India's cuisines are related by the similarities of spices and the use of a great variety of vegetables. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians over the centuries with influences swaying from the Mogul's to the Maharajah's, through to the British Raj. For example, the

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-9124002267929775062010-09-17T12:13:00.007+01:002010-09-27T13:38:58.882+01:00

This is a lovely accompaniment to any other curry dish, or can be eaten on it's own with rice. Omit the chili if you don't like it hot - it's still just as wonderful! Ingredients 100 grams of red lentils, washed and drained 200 grams of yellow (toor) lentils, washed and drained 850ml water 4 garlic cloves, roughly chopped 1 medium onion, finely chopped 2 tomatoes, finely chopped 1 tsp salt (add

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.comtag:blogger.com,1999:blog-3682380540255479831.post-80943462409763748782010-09-16T13:51:00.004+01:002010-09-16T14:40:04.686+01:00

Dim sum is the Cantonese term for a type of Chinese dish that involved small individual portions of food, usually served in a small steamer basket or on a small plate and means "touch the heart".Usually linked with the older tradition of "yum cha" (tea tasting), Dim Sum has it roots along the Silk Road, where travellers and farmers would rest. Tea houses were established along the roadside and

Kiwi Foodiehttp://www.blogger.com/profile/14581346354458611614noreply@blogger.com