Thursday, 26 May 2011

Pork Meatballs with Lemon, Sage and Anchovy

Tomato sauce

2 T olive oil
3 cloves of garlic finely sliced
1/2 cup of basil leaves
1 700ml jar of tomato passata
1 400g can of cherry tomatoes
1/2 cup water
1 T malt or balsamic vinegar
1 T brown sugar
1 tsp salt
black pepper

Heat olive oil on a medium heat, add garlic and basil leaves and cook until the garlic just starts to colour. Add remaining ingredients and simmer for 30 minutes while you are making your meatballs.


400g pork mince
400g beef mince
2 cloves garlic, crushed
4 anchovies, finely chopped
4 sage leaves, finely chopped
1 onion finely chopped
zest of 1/2 lemon
pinch of chilli flakes
1 egg
1/2 cup of panko bread crumbs
1 tsp salt
black pepper

Heat 2 tablespoons of olive oil in a pan and cook the onion until soft. Cool. Place all remaining ingredients in a bowl and add onion, mix to combine. I like to test them seasoning by cooking a small bit in a pan. 
Roll into 24 balls, slightly larger than a golf ball. Heat the pan with a little and cook the meatballs until brown all over.

Place in an oven proof dish and pour over the tomato sauce.
Sprinkle with Parmesan and place in a preheated oven at 150º for 1 1/2 hours or until the meatballs are nice and tender and the sauce and thickened and lovely and rich. 

Cook the pasta in plenty of salted boiling water until just cooked. 
Serve the meatballs on top of the spaghetti and garnish with picked basil leaves and shaved Parmesan.

Serves four to six depending on how hungry you are!

Monday, 23 May 2011


After many batches of failed Macarons I have finally mastered them. Here is a tray of 250 waiting to be filled, made with love of course.

Sunday, 22 May 2011

Sunday market day

I love venturing to food markets on the weekend. There is something special about buying locally sourced and freshly picked produce. Everyone is always so proud standing behind there wee stalls.
Today we went to the Sunday Opawa Market and brought some free range eggs, kwark, swiss chard, baby fennel, spinach, crisp braeburns and a loaf of organic wholegrain sourdough.
I couldn't wait to try the sourdough and cut a bit off the end as soon as I got home!

Friday, 20 May 2011

Thursday, 19 May 2011

The Noodle Bowl

Most Sundays my boyfriend Keeley and I head out for some sort of Asian feast. Last week we went to Ancestral in Riccarton. I ordered the Szechuan hot and sour noodle bowl which was delicious.
Great comfort food on a cold day.

Apple Tarte Tartin

Crisp pastry, gooey caramely edges, tender sweet apples. Yum.
First time I have ever really made a Apple Tarte Tartin and  it worked a treat.
Eaten with friends on a chilly night with heaped spoonfuls of cinnamon brown sugar greek yoghurt!

Heart shape melting moments

When you bake you must bake with love.
One time when making Vanilla Macarons and having a little trouble I went upstairs to vent with my boss,
"They aren't perfect" I said.
My boss replied " Are you making them with love Jen? You need to tell them you love them"
I laughed but went down to the kitchen and peered into the oven and told my Macarons I loved them, they worked a treat.
Cook with love everyone. It will taste better.


During recent events in Christchurch some of our best coffee spots were lost to the rubble. After a trip to Wellington my brother Tim indroduced me to this, the V60.
This is a two cup filter which produces deliciously smooth and strong coffee within minutes.
Drink it black with your toast in the morning.


This is one of my favourite bread recipes. It's easy and tastes so good! We make it at work a lot and everyone loves it.

Ciabatta - Makes 4 loaves.

4 cups warm water
6 cups flour plus extra for dusting
1 Tablespoon yeast
1 Tablespoon sugar
1 Tablespoon salt

Mix the warm water, yeast, salt and sugar in a large bowl 
Whisk in 2 of the cups of flour
Cover and leave for 8 hours or overnight
In the morning gently fold in the remaining 4 cups of flour
Cover and leave for 2 further hours
Pre heat oven to 200-220º C
Dump the wet bread mix onto a very well floured bench, dust your hands and quickly and gently divide the dough into four portions.
Stretch out and lay onto floured trays.

Place in the oven and bake for 20-25 mins.
Makes four loaves
Freezes well

Wednesday, 18 May 2011

Sweet like Custard

Custard or Pastry Creme is probably one of my favourite things. Whenever I make it I tend to make a little more than I need and I always have to have a spoonful or three! 
Today I make butterscotch pastry creme by substituting the white sugar for brown sugar. Even better with softly whipped cream folded through it. Yum.