Annabelle White featured at this year's Auckland Food Show.
Annabelle White featured at this year's Auckland Food Show.
Author of 11 cookbooks, popular TV and radio cook, and former food editor of NZ Woman's Weekly and NZ House & Garden, the effervescent Annabelle White combines great energy with simple tips, easy and achievable recipes, and plenty of fun. Her classes are highly interactive and her message is clear - the less you do to great produce and ingredients the better.
A background in history teaching, combined with extensive travelling brings a colourful approach to the grill and White believes a generous cook is always approachable.
Colleen Thorpe talked to her.
Who or what inspired you to take up cooking?
My mother is a terrific cook so I grew up loving great flavours and realised that eating well brought you, your friends and family great joy - everything is better after a good meal - so decided I better learn to cook well. There is no excuse for bad food if you make something simple yourself.
Salt and pepper (and on special occasions flavoured salts like truffle salt on mashed potatoes).
Good coffee beans (to keep the cook happy).
Fresh free-range eggs.
Any foods you just do not like?
Some offal but liver and kidney can be a challenge and I once was expected to eat donkey in Italy and I couldn't do it.
How would you describe your style of cooking?
They say your style of cooking is like yourself - cheap, simple, fun, fruity, seasonal (I know it's cliche) and fast! (No, I do embrace the slow cooker in winter).
What are you most proud of?
That my family hasn't wanted to adopt me out ... Seriously? Writing my first cookbook, Best Recipes, in 1997, and it is one of the most stolen cookbooks in the library (I'm prevented from saying which libraries as I have been advised I may encourage recidivist activities) and my Distinguished Alumni award from the University of Waikato.
If you were a superhero what would your powers be?
Feed everyone simple food around a table with love.
What car did you learn to drive in?
My mother's black Hillman Avenger.
What is your go-to comfort meal?
Soup - everything from wonton to chicken to seafood. It's restorative and lines the stomach - research says you are more likely to consume up to 40 per cent less calories at a meal after eating broth/soup but why hold back? (In jest).
This cake can make it in the tin in which you bake it!
INGREDIENTS
125g butter 3 cups grated peeled apple 1 cup brown sugar 1 large egg 2 cups flour 1 tsp baking soda 1 tsp mixed spice 1 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup sultanas 1/2 cup chopped walnuts
METHOD
Butter generously the inside of a 23cm cake tin. Line with baking paper. If you are careful with the mixing, a loose-bottomed tin will do. Melt the butter and let it cool. Peel and grate the apples by hand or you can grate them in a food processor.
Put them in the bottom of the greased tin and sprinkle the brown sugar over them. Then place the cooled butter on top. Mix well with a fork. Add egg. Mix well. Sift in flour, soda, spices and salt. Stir again. Add dried fruit and nuts. Bake at 180C for 45 - 60 minutes. Test with a knife and if it doesn't come out clean - cook a little longer.
Note: this cake also proves to be a popular and easy dessert. Just serve with a scoop of vanilla ice cream. Leftovers disappear!
