This recipe of Moroccan Eggs came from a recipe book and the second I tried it I was hooked.  It is just so so tasty.

Get everything ready before you cook the eggs so you can assemble it quickly.  And put the coffee on.  You will need:

• Good thick bread to toast (1-2 slices)
• 2 Eggs to fry
• Hummus
• Thin sliced Red Onion
• Dukkah
• Tomato Chutney
• Mint leaves

Put 2 eggs into a frypan to cook using olive oil.  You could poach the eggs but it’s just not the same.  Spread the Hummus thickly onto your toast then top with the eggs (I love to keep the yolks runny), then a spinkling of dukkah, sliced onions and torn mint leaves.  Serve with a really good tomato chutney.  I used a scrummy tomato chutney we made up using onion, pomegranate molasses, garlic, basil & balsamic vinegar.  It is very jam like.  Recipe to come next time.

For me, I have in the past been drawn to the cookbook section (oh really? you ask).  Knowing there are always the newest and most popular books available to borrow (I am always amazed and grateful that this costs nothing!), I’m can be in foodie heaven anytime.

Actually, it has been some time since I have needed new ideas in my cooking repetoire but since cancelling some of my food magazine subscriptions and relying on my rather large backlog, I stopped by the cookbook aisle to see what was new.

Very quickly I piled up a stash and just made it to the checkout monitor before my arms fell off.  I found ‘Jamie’s America’ that I just might have to buy.  While it is full of recipes Jamie Oliver found in his American travels, it is really an eclectic mix of cuisines brought in by the many immigrant nations.  Each section describes the people and places Jamie discovered that seem to be removed from the tourist perception of American food.

’40 years of Chez Panisse’ is giving me an insight into this well known and world regarded institution I have heard so much about.  This small French styled restaurant in Berkeley, California focuses on the sharing of local food and nourishment in its most simplest form and where you can celebrate moments in time.  I am interested in reading how Alice Waters has sustained 40 years of hospitality and contributed to change in the mindsets of many.  Should I get the chance to visit California again I must remember to book a table in advance as there can be a long waiting list.

My third heavy cookbok ‘Bills Sydney Food’ is a compilation of Bill Granger’s cafe recipes and is a little nostalgic for me.  A few years ago I dragged 13 of my girlfriends to his famous cafe for breakfast and several bought one of his books just to get the scrambled eggs or the corn fritter recipes.  I also recognised many recipes from Delicious magazine to which he contributes.

Lastly, a quick look in the magazine section usually yields a foodie mag or two for a flick through while I enjoy an afternoon cup of tea.

One of my goals this year was to cook more.  By this I mean not just throw a meal together but to find some interesting new dishes to try and perhaps challenge myself on some techniques.  So many recipes so little time.

Ras el Hanout from Alexandra’s Fine Foods is very versatile for Moroccan inspired dishes.  You’ll find versions of Moroccan spice mixes in the stores and when googling recipes there are variations but this one from Alexandra’s is pretty darned good along with their other spice mixes used in Tagines, Harissa and Berbere marinades.

Simply rub your lamb pieces, or use chicken, with olive oil then rub in Ras El Hanout.  Thread onto skewers (remembering to soak them first so they don’t burn) alternating with red onion and apricot quarters.  The great thing about kebabs is that they don’t take long to cook.  In winter/spring you can substitute apricots for cooked sweet potato or kumara.  Red Peppers can used instead of red onion.

Serve with a dressing made from 4 TBSP Olive Oil, 3 TBSP Pomegranate Molasses (also from Manly Village Butchery), 2 cloves garlic crushed, 2 TBSP chopped mint, salt and pepper.

On this damp December day I picked up some small, not quite cherry, tomatoes from the fresh produce stall for just $3.oo a kilo.  The stall holder was insistent I did not place anything else in the bag with these precious fruits that he had lovingly nurtured.  I knew immediately what to make for dinner and it wasn’t salad on this unseasonally cool day.

Lay the tomatoes (1 kg for 5 people is good) snuggly into a baking tray.  Throw in 3 chopped garlic cloves, 2 sprigs each of rosemary, thyme and bay then add a tablespoon of dried oregano.  Lay some good pork sausages on top, sprinkle liberally with balsamic vinegar, extra virgin olive oil and season with salt and pepper.

Toss all together then lay the sausages on top and bake for 20 mins at 180C.  Then turn the sausages over and bake a further 25 minutes or so until the sauce is as thick and syrupy as you like.  I love it when it is all jammy and sweet.

Serve with crusty bread, potato mash, pasta or polenta.

Note: This recipe is adapted from Jamie Oliver’s Jamie at Home book.  He recommends using a mix of different coloured small tomatoes if you have them.  Maybe the market might soon.

When you make your aioli, add the crushed garlic (or try roasted cloves) to the egg yolks right at the beginning.  If you have any leftover aioli, use it to dress a potato salad or serve with fresh fish.  Guaranteed to keep the vampires away!

Here, I’ve rubbed fresh salmon fillets with Zahtar and served them on French Green Lentils with Peas and some Roast Pumpkin and a Herb Dressing.  It is available from Manly Village Butchery and Farro Fresh in Mairangi Bay.

Carla has kindly shared her Ragu recipe which is what we are more likely to eat in the cooler seasons.  To many, this is Bolognese sauce that goes with Spaghetti, or in Italy, Tagliatelle.

Carla says “Ragù alla bolognese….or when you just say ragù in Italy everybody understand what you are talking about.  Il ragù is a good example of bolognese cooking: rich, well balanced, meaty and yet fresh.There are hundreds versions of ragù , but the clasic one is the bolognese.

Ragù went out of fashion.  Italian regional food, alas, is not immune to this …..fashionable food idiocy….but since shedding some of its heaviness it has regained its popularity.  Once in a while it is not too bad, surely not for the palate.”

NB. The vegetables for the battuto must be chopped very finely- by hand or food processor.

Ingredients (serves 6)

60 gr unsalted butter

3 tbs e v o oil

3 rashers of unsmoked pncetta finely chopped (or use streaky bacon)

1 small white or yellow onion, 1 carrot,1 celery stalk,and 1 clove of garlic all finely chopped

1 bay leaf

400 gr coarsely minced beef

2 tbs tomato paste

1 glass-150ml more or less- full bodied red wine

a little freshly grated nutmrg

200 ml meat stock

200ml full fat milk

Heat the butter and oil and cook the pancetta for about 3 mins and then add all the chopped vege and the bay leaf. Cook for about 10 mins on a low flame. Add the beef and cook until nicely browned, on a fairly high heat so the meat will not stew. Now add the tomato paste and cook the paste in by stirring it around. Add the wine, nutmeg, stock and seasoning . Bring to the boil and then reduce the heat to the very low. Set a lid askew over the pan and cook for 2 hours, adding a little milk once in a while. By the end of the cooking time all the milk will should have been added and the ragù should be rich and thick. Traditionally served with egg pasta, the likes of tagliatelle.

Well known and loved Entertainer DENNIS MARSH is to be honored with a Celebrity Star on the Boulevard at Orewa on 21 May at 7pm.  Dennis is our first “Country Music” Entertainer to be honored in such a way and is stoked about his forth coming tribute.

Dennis has been seen recently on the Maori Chanels “Anzac Day” Show hosted by Mr Chris Powley.   His current album “A Maori Songbook” featured in the “Top 5″ (he did hold the number one spot) on the NZ Charts across ALL GENRES!!

Dennis has a reputation of being an amazing entertainer and commedian and has a huge following throughout NZ, Australia, Norfolk Island and now WORLDWIDE by entertaining on luxury cruise ships.

Dennis will be making a Guest Artist appearance at the Boulevard of Dreams following his “Star Unveiling” and the evening is promised to be full of great entertainment.  And it’s just down the road in Orewa.

Take a look at this amazing NZ Icon’s credentials……..http://countrytouchnewzealand.homestead.com/dennis2.html

For further details and for bookings for this special evening at Boulevard of Dreams, phone 0800 NZ STARS or go to their Facebook page.

https://www.facebook.com/notes/thee-boulevardofdreams/nz-icon-and-current-chart-topping-artist-to-receive-celebrity-star-on-boulevard-/209710539050220

Finally!  A beachside cafe with fantastic views right here on the Hibiscus Coast.

Sails Cafe is part of the Whangaparaoa Lodge Motel complex and is now open to the public as well as in house guests.  Boasting a deck with a view that must be one of the best in the Auckland region, the cafe also has indoor seating facing the Hauraki Gulf.

Open Wednesday-Sunday, you can get an early coffee to go (good strong Volt coffee), or stay awhile and have breakfast, some fresh baking, or lunch which might include some fabulous NZ seafood or the already popular Peninsula Steak Sandwich (pictured).  Hand picked NZ wines and beer will soon be available and as spring approaches, evening dining will begin. Mondays and Tuesdays will also be introduced as Sails settle into their service.  Experienced staff make up this professional team who wish all their customers to have a great time in this special location.

Sails Cafe is on Facebook and this is where you can keep up with the latest news, menu changes and events.

https://www.facebook.com/pages/Sails-Cafe-on-Little-Manly-Beach/183463305023209

Sails Cafe open Wednesday-Sunday 8am-4pm.  Ph 428-4666

Nikki will be on the coffee machine Wed-Fri so hope to see you at Sails soon.