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Vanilla & peanut granola

Vanilla & peanut granola

I love this, and so does my soul with fresh fruit & chai seed pudd

2 Cups of Wholegrain Oats

1/2 cup of Peanut butter ( I use Pics)

1/4 cup of honey or maple syrup

1/4 cup of Coconut oil

3 teaspoons of vanilla extract

Pinch of salt

Preheat oven to 180 c. Line a baking tray with baking paper.

Add all ingredients to a large bowl and mix well until combined and a sticky

Spread granola out on to baking tray, in a single layer about 1 cm thick.

Bake for 10 -12 minutes or until golden

Remove from the oven and leave to cool

When cool I am normally cranberries, toasted almonds, shredded coconut, what ever you desire

The granola will keep in an airtight container for 1 month

Enjoy with fresh fruit, greek yogurt, & chai seed pudd

Beetroot & Apple Soup

Beetroot & Apple Soup

This is lovely served with crisp apple slices & horseradish sour cream!!!

1 1/2 Tablespoons of Olive Oil

1 large onion, roughly chopped

2 Granny Smith apples cored & chopped with skin on

1 stick of Celery chopped

500g beetroot peeled & cut equal small even chunks

200ml Vegetable stock

240ml Apple juice

Salt & freshly ground pepper

METHOD

Heat the oil in a heavy-bottomed soup pan over a medium heat & saute the onion, apple, & celery until the onions are translucent & glossy

Add in the beetroot & stir, then add the stock & apple juice while still on the heat.

Cook on a medium heat with a constant fast simmer for an about an hour until the beetroot is tender.

Blitz until smooth & add a little more hot water or apply juice of the soup is too thick.

Season with salt & pepper to taste

Than ENJOY!

Annabel Langbein Chocolate Brownie - Eat your heart out!

Annabel Langbein Chocolate Brownie - Eat your heart out!

I am a sweet tooth person there is no hiding from it. Plus I love love love chocolate!  So this brownie in my home is our go too.  The secret ingredient in this brownie is dates!

INGREDIENTS

  • 2 cups chopped dates
  • 1 tsp baking soda
  • ¾ cup boiling water
  • 200g / 6½ oz finely diced butter, at room temperature
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups caster sugar / superfine sugar
  • 1 cup dark cocoa, sifted
  • 1 cup flour
  • ½ tsp baking powder
  • 250g / 8 oz dark chocolate chips or chopped dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana)

Preheat oven to 160°C / 325°F and line a 30cm x 24cm / 12 inch x 9 inch slice tin with baking paper.

Put dates in a large bowl, add baking soda and boiling water and stir to combine. Add finely diced butter and stir until melted. Leave to stand for 20 minutes.

Mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined. Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks.

Smooth into prepared tin and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes). Cool before cutting into squares. Stored in a sealed container it will keep for a couple of weeks.

There is always this in our freezer, its my go too when guests come 

Raw & Guilt-free Peanut Bliss Balls

Raw & Guilt-free Peanut Bliss Balls

OMG let me tell you how yummy these wee babies are. Once you start you wont be able to stop as they taste so good.

They only take minutes to make and wont last long!

INGREDIENTS

  • 120g pitted dates (dried or medjool)
  • 2 tbs cocoa powder (or cacao powder)
  • 4 tbs peanut butter
  • 150g  raw almonds
  • 3-4 tbs honey
  1. Place the dates, cocoa powder and peanut butter into a food processor or blender. 

  2. Blend until the mixture resembles a paste.

  3. Add the almonds and honey and blend until desired chunkiness is achieved. 

  4. If your mixture is too dry, add 1tbs  honey and pulse to mix through. The mixture should be a little sticky and roll easily into balls when squished together. 

  5. Use a spoon to roll the mixture into tablespoon sized balls.

  6. For best results store in an airtight container in the fridge and eat within a week.

Glamping Food For Your Summer Holiday

Glamping Food For Your Summer Holiday

Glamping Food For Your Summer Holiday Can’t Be Without!

Are you trying glamping these Summer holidays? There is nothing quite like camping with luxurious facilities and delicious food. Even better is that glamping is something you can dowith all your family! Love it!

Add Some Sparkle to Your Glamping Kitchen

Upmarket and more comfortable than camping, glamping is becoming incredibly popular in NZ. With your furnished tent, kitchen equipment and bathroom provided, all you really need to pack is the food. But before you head to the cupboard for those traditional camping tins of baked beans, you might want to look at some of my glamping menu ideas.

Everything tastes better when you are outside and in the company of friends and family. Yet you don’t have to settle for sausages on a stick or spaghetti from a tin. This summer glamping adventure, how about packing some of these ingredients instead:

 Chicken pieces, lemon wedges, salt and olive oil – whip yourself and your guests upa campfire roast chicken. Slow cooked in tinfoil at the base of the fire, it’s an easy meal to prepare and lets you chat with loved ones while it is cooking. Pop some tinfoil wrapped baked potatoes in with it and you’ll have a fabulous meal.

1 ½ cups sliced mushrooms, ½ tsp chilli flakes, 100g mozzarella, 3 tbsp. sherry, ½ cup diced sun dried tomatoes, 2 ½ tbsp. olive oil and a baguette. Pop everything except the baguette into a skillet and heat until well melted to a dipping consistency. Slice the baguette and brush both sides with olive oil. Toast and then use to scoop up the delicious cheesy dip you have made. Yum!

Bananas and dark chocolate – without peeling your bananas, slice them down the centre about half the depth of the banana. Pop chocolate squares along the sliced area and wrap together in tinfoil. Pop in the ashes of your fire and wait for your dessert to cook.

A selection of cubed vegetables including capsicum, peppers, tomatoes, courgettes, mushrooms, pumpkin and halloumi cheese – push onto skewers and brush each kebab with olive oil and toast. Yummy!

Miss Lilly’s Top Secret Glamping Tips

When you are packing for your summer glamping trip, it pays to have already created amenu plan. By being prepared, you are less likely to need to make an emergency trip to the supermarket or run out of food. That’s why that is my very first glamping food tip!

Make a menu plan and try to choose recipes which use similar ingredients, to limit the amount of food types you’ll need to remember to pack!

Take miniature amounts of herbs and spices – packing them in little individual containers such as a weekly pill organiser or tackle box works well.

Posh it up! Take your good china, your silver cutlery and your crystal wine glasses! Nothing tastes great when you serve it on plastic plates!

I wish you and your family a wonderful and happy family time of togetherness.

Miss Lilly xxx

Creative Food Extraordinaries Ataahua Wines

Creative Food Extraordinaries Ataahua Wines

Creative Food Extraordinaire Ataahua Wines

Wine is a beautiful thing. Even more so are the individually hand crafted wines from Ataahua Wines. Located in Waipara, right here in North Canterbury, Ataahua wines work towards producing high quality wines for wine lovers who enjoy pairing a glass of wine with their meal. That makes Ataahua Wines a perfect match with us here at Miss Lilly’s.

Owned and operated by Stephanie and her husband Andrew, the vineyard has 4.5 hectares of grapevines, all of which contribute to the amazing products which are created in the onsite winery. They have owned the five-hectare block for over 20 years and lived on it for the past 16. But it wasn’t until 2008 when Stephanie took the plunge and started up Ataahua Wines, after already having an extensive career in the wine industry. She began by launching Ataahua Wines first product, a 2008 Gewurztraminer which was made in a neighbouring winery, but now has built her own winery onsite.

Ataahua Wines is run organically, even though they are not officially certified. They are however certified through Sustainable Winegrowing New Zealand (SWNZ) for running the vineyard and winery in a sustainable manner. Stephanie herself crafts her individually hand made wine, actively taking a part in all stages along the way right from the vine through to the packaging.

The Ataahua wine range includes Riesling, Gewurztraminer, Sauvignon Blanc and Chardonnay in the whites, and Merlot and Pinot Noir in the reds, plus a Pinot Rosé and a Late Harvest Gewurztraminer. All her wines are naturally fermented in seasoned French Oak barrels with as little additives used as possible. You will find them available for purchase through the Ataahua Wines website, as well as in several restaurants and fine wine stores around Canterbury, Auckland and Wellington.

Matching Your Wine for Christmas Day

I was very excited to find out more about Ataahua Wines. I love how Stephanie has grown her passion for great wine into a sustainable local business and one which works perfectly here with us at Miss Lilly’s. The wine she produces makes a fabulous accompaniment to a great meal, especially Christmas Day lunch or dinner. Here are a few of my seasonal favourites:

  • Ataahua 2014 Late Harvest Gewurztraminer – the perfect match for having with your Christmas cake or mince pie, this Gewurztraminer offers a sweet and smooth palate, together with a rich fruity aroma.

  • Ataahua 2014 Merlot – a wonderful wine to have with your Christmas roast beef or seared venison. It has gorgeous ripe plum and blackberry flavours with a pinch of spice.

  • But there is one wine I’ve taken a bit further into my kitchen and that’s their Ataahua 2014 Rose. I’ve even gone as far as creating this recipe to go with it…

The Rosé Grapefruit Dream

Ingredients  Makes 1 cocktail (make as many as needed)  3 oz. Rosé  1 oz. fresh grapefruit juice  ½ oz. vodka  Simple syrup, to taste  Ice cubes  Quartered strawberries  Fresh mint, for garnish   Directions   Add some ice to a cocktail shaker.  Pour the Rosé, grapefruit juice, vodka and simple syrup into the shaker. Most like a light drizzle of simple syrup.  Cap the shaker and shake.  Strain into a martini glass.  Garnish with strawberry and mint.  Enjoy.   

Ingredients

Makes 1 cocktail (make as many as needed)

3 oz. Rosé

1 oz. fresh grapefruit juice

½ oz. vodka

Simple syrup, to taste

Ice cubes

Quartered strawberries

Fresh mint, for garnish

Directions

Add some ice to a cocktail shaker.

Pour the Rosé, grapefruit juice, vodka and simple syrup into the shaker. Most like a light drizzle of simple syrup.

Cap the shaker and shake.

Strain into a martini glass.

Garnish with strawberry and mint.

Enjoy.

 

How to Host the Ultimate Summer BBQ Party

How to Host the Ultimate Summer BBQ Party

Pack away your winter woollies and grab your jandals. It’s time to host the ultimate summer BBQ party and really impress your guests! I’m here today to share with you some of my best tips on giving your BBQ the wow factor. So let’s get grilling people!

Miss Lilly’s Best BBQ Party Tips

Entertaining and eating outdoors really makes my list of favourite things to do. Whether it’s a picnic down at the beach, a BBQ in a flower filled meadow, or a formal dinner on your deck, they’re all fab occasions to get together with family and friends. In my years as a caterer, I know that food really can make or break an event. But I’ve also seen events with amazing food fall flat because the location just didn’t have any party like atmosphere. That’s why I’ve put together these ideas to help make your next BBQ totally rock!

  • Share Your Menu – sure, you’re not running a restaurant, but people are still here to eat. Paint a tall piece of plywood with black chalkboard paint and write your menu on it with chalk. If you have a theme, you could even engage your artistic side and draw some pictures to match!

  • Sauces and Chutneys - lining up your sauces and chutneys in little matching jars along a table looks cute. If you add a wooden ice block stick with the name of the condiment on it, it’s even cuter!

  • Bring Out the Paddling Pool – but keep the kids out, cause this paddling pool is strictly for the food. We’ve all been to BBQs where the weather is so hot, that the salad gets a bit dodgy. Fill the paddling pool with ice and stick all the containers with the salads, sauces and condiments in it. This will help them keep cool and safe to eat!

  • No More Flies – we all hate them, but flies love the smell of our BBQs. So rather than spending time shooing them away, how about preparing individual lidded containers or jars of food for your BBQ. That way when guests are not eating, they can just pop the lid on and forget about the flies.

  • Twinkling Lights – when you are out and about, it’s hard to find places to hang fairy lights. This summer when you’re packing your BBQ into the car (or not!), remember to take a bucket filled with pebbles and a tall bamboo pole. You can wrap your fairy lights around the pole or use two buckets and polls to string lights between, a bit like a bunting. It’s a fabulous way to set the atmosphere at an evening summer BBQ.

Then what else do you need at a BBQ? Food of course and I’ve got these delicious Miss Lilly’s Creative Food Extraordinaires’ recipes to share with you over summer.