Elke and Nadia, the authors of Collectively Homegrown, are a mother-and-daughter duo based in Whangarei and Auckland. Photo / Supplied
Elke and Nadia, the authors of Collectively Homegrown, are a mother-and-daughter duo based in Whangarei and Auckland. Photo / Supplied
Get ready to cook this festive season with the help of Collectively Homegrown, the first cookbook from New Zealand’s mother-daughter duo, Elke and Nadia.
This passion project is packed full of delicious recipes, from Kim Crossman’s cupcakes to Judy Bailey’s salmon, and purchase helps support Women’s Refuge NZ.
Collectively Homegrown by Nadia and Elke Key, Husk and Honey, Key & Co Publishers, RRP $49.99. Photo / Supplied
So whetheryou’re looking to whip up some of your favourites or experiment with some new flavours enjoy these favourite recipes all in the name of a good cause.
Courgette & Burnt Honey Hazelnut Salad with Goat’s Cheese
To prepare the hazelnuts: place a small frying pan over a medium heat, add the hazelnuts and 2 teaspoons of the honey. Give the pan a couple of good shakes to make sure the hazelnuts are well coated and cook for a minute or so until caramelised. Remove from the heat and transfer into a small bowl.
To prepare the courgettes: use a wide peeler or mandolin to make the courgette ribbons. After peeling the courgettes you will be left with the core of the courgettes. Finely chop or grate these as well and add them to the ribbons.
To prepare the salad: in a bowl whisk together the lemon juice, zest, olive oil, mustard, herbs, vinegar, salt and the remaining teaspoon of honey. Add the courgettes and turn to coat in the dressing.
To serve: on a large serving platter layer the courgette ribbons and avocado slices with the rocket and hazelnuts, and crumble over the goat’s cheese. Drizzle a little honey and olive oil over the top of the salad just before serving.
Paraoa Parai Fry Bread
Paraoa Parai by Aroha, Maimoa Creative. Photo / Supplied
Recipe by Aroha, Maimoa Creative
Delicious as is, or add a slab of butter and a drizzle of golden syrup (or whatever topping you want!). Hūnene kau ana ki ngā pāpāringa.
Makes 20–25
Prep time: 20–30 minutes, including the time for proofing the dough
Cook time: 3–4 minutes
Fridge life: best eaten fresh; can be stored in an airtight container in the refrigerator for up to 2–3 days. They may become slightly less crispy after being refrigerated.
Freezer life: place them in an airtight container or a freezer-safe bag and freeze for up to 2–3 months.
Ingredients
1 cup chilled milk
¾ cup boiling water
1 tbsp sugar
4 tbsp canola oil
1 tbsp dried active yeast
4 – 4½ cups high-grade flour
1½ tsp salt
oil for frying
Method
Combine the chilled milk and boiling water in a large bowl. Add the sugar, oil and yeast, and stir. Set aside for 10–15 minutes until mixture is sponge-like from the yeast activating.
Add 4 cups of flour and the salt. Fold together until combined. Add more flour if it’s still too sticky. Gently knead together into a ball, then place in bowl and cover with a tea towel. Leave to proof until doubled in size (approximately 1 hour).
Remove the risen dough from the bowl on to a lightly oiled bench. Gently pat the dough out to a 2cm thick rectangle and cut into 6cm x 6cm squares. It should make approximately 20 pieces. Spread out the pieces on an oiled surface, cover with a tea towel, and leave to proof for another 15 minutes.
Tip: roll the edge of a dinner plate along the dough to cut the pieces. This will seal the edges and give a more ‘pillow-like’ outcome.
Heat a medium-size pot of oil to 165°C. Gently place the dough into the hot oil in batches and cook until golden brown on both sides. Once cooked, remove from oil and transfer to a paper towel-lined dish to rest for five minutes before serving.
Dinny’s Salmon Soufflé
Dinny's salmon soufflé by Judy Bailey. Photo / Supplied
