Sweet New Zealand

You may have expected a nod to Halloween from some of this month’s Sweet New Zealand entries, but surprisingly there was none. To be honest, I hadn’t given much thought to it myself relying on a long driveway in the middle of the countryside as a deterrent to any trick or treaters (I had no sweets or lollies for them, you see). My assumptions were correct and no witches, warlocks or ghosts crossed my path – at least not whilst I was awake...

Whilst they may not have run with the scary theme, our New Zealand food bloggers did a magic job conjuring up their own potions and spells for October’s Sweet New Zealand and in no particular order, here they are.

First out the cauldron was the serene Sue from Couscous & Consciousness with an Apricot, Date & Pistachio Loaf. I am always up for a fruit loaf and Sue says this delicious loaf full of dried fruit, seeds and nuts was so good she can’t wait to make it again. I can’t wait to try it, Sue.

Sue's Apricot, Date & Pistachio Loaf from Couscous and Consciousness

Not one to rest on her laurels, Sue was back in the kitchen to whip up a second entry for Sweet New Zealand and I, for one, am eagerly awaiting apricot season as this Roasted Apricot Frozen Yoghurt sounds mouth-wateringly good. If, like Sue, you have a supply of frozen apricots in your freezer (why didn’t I think of that?), then what are you waiting for? Try it now – the sun is out as I speak.

Another delicious entry from Sue at Couscous and Consciousness - Roasted Apricot Frozen Yoghurt

Next up is Genie from a super little blog called Bunny Eats Design. Genie celebrated National Nut Day on 21st October (which along with Halloween also bypassed me) with these Sugar and Spice Candied Nuts. I love taking little bowls of snacks such as these to book club – especially when you’ve made them yourself.

If you love lemons as I do, then you will probably like lemon curd (and all its amazing possibilities). You’ll be glad then that Amanda from Move Love Eat has created a Healthier Lemon Curd that is also gluten free and paleo friendly! Lots of ticks there. It must be good - Amanda has been making triple batches to keep up with the demand.

A healthier Lemon Curd from Move Love Eat

If you’re looking for a moist cake that’s a bit sweet and a bit spicy, look no further than this Sticky Prune Cake from Frances at Bake Club. Just the thing to have with a cup of tea.

Sticky Prune Cake - courtesy of Frances at Bake Club

Doing things a little differently is Sweet New Zealand founder, Alessandra. Whilst in Japan she developed her very own Tiramisu di Alessandra. (She’s Italian, so if anyone can mess around with an Italian dessert, she can.) Hers is made with cream, instead of mascarpone. The topping is Italian ground coffee, not cocoa and she finds a good quality whisky makes all the difference. Well of course it does. Salute! 

Tiramisu di Alessandra - from Sweet NZ founder, Alessandra Zecchini

My own entry is this Citrus & Almond Cake with Yoghurt Drizzle. 

That's it from Sweet New Zealand this month.  Enjoy what is left of your weekend.

Yours truly's Citrus & Almond Cake with Yoghurt Drizzle

Etcetera ... Afternoon Tea in the Country

Excuse me while I just ease or squeeze myself into the comfy trackpants and settle on the couch for a rest. I've just had afternoon tea with some food bloggers here at my home and there was so much good food that I am fit to burst. I didn't quite manage to taste everything but I have a little stash to try at work tomorrow. Well, there's got to be some good bits about a Monday back at work, isn't there?

I've "known" (in the blogging sense) Arfi since I first starting reading food blogs a few years ago and I finally got to meet her today.  Arfi blogs at HomeMadeS and arrived not only with some unusual little treats but a box of her homegrown limes and cartons of eggs for the rest of us to make use of.  Thank you Arfi, it was a pleasure to have you here.

Arfi didn't have too far to come as she lives nearby.  The others, making the road trip from Auckland, were:

Mairi, fellow Scot and author of Toast.

Alli of Pease Pudding and busy baker at her Pop Up Patisserie in Waimauku, as well as blogging and cookery classes when she has time!

Carmella at Easy Food Hacks.

Gillian from So So Simple.

Thanks for your lovely contributions and company.

The air was afresh with citrus notes. Mairi had delved into Ottolenghi's Jerusalem and baked a loaf bursting with flavours of orange marmalade and coconut.  In a similar, yet different, vein, Carmella produced a moist orange almond cake.  Alli had little iced lemon polenta cakes, luscious little lemon tarts and chocolate raspberry tarts. Gillian brought a crunchy chocolate slice and Arfi tempted us with some exotic looking delights.

In a state of doubt as to whether anything I made would succeed, I attempted two recipes, the star of which were some mini chocolate banoffee tarts.  Next up on my list were vanilla cupcakes with an apricot cream cheese icing.  The swirls on the cupcakes were thanks to this tutorial on Lydia Bakes - by far the quickest, simplest, easiest and most successful icing tutorial I have ever watched.  I was pleased with the results.

Alli was bemused with me for using recipes to make sandwiches but I swear these are the best cucumber sandwiches I have ever made and the salmon and herb cream cheese ones came a close second.

Most of us drank tea and I picked Twining's New Zealand Earl Grey which is a fragrant bergamot tea with orange blossom.  So refreshing, I managed four cups served in Bill's grandmother's tea set making its first official outing here. I think the plates matched the salmon very well.

Watch out for upcoming posts on those banoffee tarts and cupcakes (the sandwiches might get a look in too).

lemon louise slice

This is what I made with some of the lemon curd from last week.  Louise slice or cake is a shortcake base with a layer of jam or curd and topped with coconut meringue.  It seems it is a very popular recipe here in New Zealand.

The longer you live in another country, the more blurred your memory gets.  (This is just a roundabout way of saying I am getting older!).  Sometimes I can’t recall if we had certain foods in Scotland and it’s like that with this slice. 

I attempted to make Neenish tarts once (I say attempted because I stuffed up and threw the lot out) and at the time imagined they were Irish, but I was probably thinking of a place we’d visited in Ireland called Neenagh and mixed the two up.  Hmmm.

What I do know is that I have baked Louise Slice twice, once with a filling of raspberry jam and now with lemon curd.  I have to say, the lemon curd is more my thing.  The lemon cuts through the sweetness of the slice and gives it a bite that you don’t get with the raspberry jam.

I’ve got this thing about not liking store-bought raspberry jam.  I find it too sweet but I don’t often see home-made raspberry jams.  Maybe I should add raspberry plants to my garden of forgotten foods?  Maybe not….

Whilst I enjoyed this Louise slice, it would not be at the top of my favourites list but it does make a nice treat for afternoon tea.

lemon louise slice

Base

130g standard flour

½ tsp baking powder

a pinch of salt

75g butter, softened

45g sugar

2 egg yolks

Filling

¾ cup lemon curd

Meringue topping

2 egg whites

120g caster sugar

60g coconut thread (or use desiccated coconut)

Line a baking or swiss roll tin (approximately 25cm x 16cm) with baking paper, letting it hang over the edge for easy removal of the slice.

Sieve the flour, baking powder and salt into a bowl.

With a cake mixer or hand electric mixer, cream the butter and sugar until light and fluffy, using a spatula to scrape the mix off the sides of the bowl 2 or 3 times.  Beat in the egg yolks, one at a time, until well incorporated.

Add the dry ingredients and mix until incorporated.  Press into the base of the tin.  I find it easier to flatten the dough between two sheets of cling wrap or baking paper and roll out to fit the tin evenly.

Spread the lemon curd over the base.

Preheat the oven to 160°C.

Beat the egg whites until stiff.  Gradually add the sugar, beating well after each addition.  Beat until stiff and glossy.  Gently fold in the coconut.

Spread the coconut meringue evenly over the lemon curd. 

Bake in the oven for about 30-35 minutes or until meringue is lightly coloured and dry.  The meringue will crack during cooking.

Remove from the oven and whilst still warm, cut into squares or slices in the tin.  Carefully transfer to a cake rack to cool completely.  (This is where your overhanging baking paper comes in handy.)