Hastings Farmers Market and Hawk Hill Cottage

I had the good fortune to visit Hawkes Bay again earlier this month. I really love going up there. Not only for the company of our good friends Noel and Karen but also for the beautiful countryside and climate.
I have mentioned the B & B -  Hawk Hill Cottage http://www.hawkhill.co.nz/on my blog before. It is a magical  little place in Poraiti near Taradale in Hawkes Bay.

One of the many lovely views from the cottage

You are so well looked after by hosts Noel and Karen Hawkins.  Our friends have a little spot of paradise up on the hills (not far from Napier). We love it there. So pretty, peaceful and a perfect place to sit, relax, admire the view and chill out.

A cute little kitchen, just right for creating dishes with all your bought produce

It is a photographers paradise too, and if you like birds this is the place for you. It is not called Hawk Hill for nothing.I highly recommend a stay.

A view from the path to our home for the next few days

One of the highlights of our short holiday was a visit to the Farmers Market in Hastings. It is like a playground to someone like me. It was the first day of their summer market which meant it was held outside, nestled among the trees of the show grounds. The day presented us with brilliant sunshine and the trees were just holding the last of their blossom. The place had a lovely festive atmosphere. There was so much variety on the stalls and they were so well displayed, I could have spent a fortune on all of them.  But there were a couple of stand outs. The Gelato stand, http://www.marketground.co.nz/gelato where my friend and I had a lovely long chat with Cherry and purchased three jars of Carlo's famous pasta sauce. I just loved their stand, it was a visual delight under the blossom tree.

Marmalade on Gelato stand

I was also lucky to spot Seville oranges for sale. I knew the best made marmalade is made with Seville oranges, but I have never seen them for sale before. Unfortunately the stand had sold out. A quick chat with Phillip and Lesley (and with another trip in a few weeks) I will have 4kg waiting for me when I return. (They will ship their fruit around NZ too apparently). 
And I loved the Andrews Lime stand where I bought some gorgeous sauces. http://www.marketground.co.nz/standrewslimes
Next time I will take more cash, while there is EftPos available, some stands only take cash.

Who can resist fresh flowers, they looked so beautiful!

 Take a trip to Hawkes Bay, you are never disappointed!

Fabulous ham and cheese quiche

My quiche was one of those 'what is in the fridge moments?' It turned out to be one of the best I have made.
We had bought a large ham to provide a base for an election night gathering. Sadly what they ate from the rather large beast was miniscule and I was left to think about 'what to do with it leftovers?'
With Christmas just around the corner this is a very handy way to use up those bits of  ham we are invariably left with on Boxing Day.
I lined  the quiche dish with my favourite short  crust pastry, added a little grated cheese on the bottom, poured in the eggs, ham and cream mix, and topped it off with slices of tomato.
There is no real recipe, but I used about 5-6 eggs (depending on the size of your dish), 1 cup of finely chopped ham, and  a 'slug' of full cream. Yes, you could probably do without the cream but it adds that little bit of 'deliciousness' to your quiche.
Bake at about 200C (fan bake)  for about 30-40 minutes until the quiche is set and the pastry is cooked on the bottom. During cooking if the sides are getting a little brown - just protect your quiche with a cover of baking paper.  Ham is a little salty so only season to taste when serving.
We loved it, two helpings each later, there wasn't much left!

Use a spatula to check it is cooked on the bottom, there is nothing worse than half cooked pastry

Serve with a bold salad

Prawns with lemon butter sauce and tagliatelle

I have been a little remiss with my postings lately. Although I have cooked and experienced wonderful food of late, I've not found the time to share them with you. Not good enough I know, but there you are.
The past month or so has been more than a little distracting. Firstly, our dowager Sadie dog has been very unwell, actually on 'deaths door'.  It has been very, very upsetting to see our faithful companion stop eating and slowly lose weight. After many trips to the vet, antibiotics and much tempting with tasty morsels, she has finally turned the corner - thanks to (would you believe) freshly cooked, London Pride sausages! Our vet tells us that although this is good news, we still may only have limited months with her, due to the state of her kidneys etc. In the meantime we take good care of her, and make sure she rests in the sunshine. She will see her final days, in as much comfort as possible. Long walks with Sadie are no longer on our daily to do list. So the man and I have taken to going for walks on our own, just to get used to the idea of life without our dog!
Secondly I made a trip to Christchurch to spend time with family and to attend an Asian cooking class at the luxurious Otahuna Lodge in Tai Tapu http://www.otahuna.co.nz/?gclid=CNS32s3Wy8ACFZd7vQod6FYAYQ. This wonderful opportunity was a fantastic treat from my dear friend Deb, actually a birthday present she shared with lucky old me!
We had a gorgeous day eating, drinking and learning new techniques. An experience I will never forget. The staff at Otahuna Lodge are world class! And should I ever win Lotto I plan to book the whole place and invite all my family and friends to enjoy a weekend of Jimmy's cooking and the Otahuna experience.
I also managed to get along to a 'Wellington on a Plate' dining moment at the Ortega Fish Shack and Bar http://ortega.co.nz/  It is such a great place, decor rustic with very classy food. Our first course was Prawns in lemon butter sauce on fresh tagliatelle. I could have picked up the bowl and licked it. A gorgeous dish that begged to be wiped clean with my piece of bread. (I made apologies for my lack of table manners but then noted everyone else followed suit!)
On a Friday night I had a go at making my own version of this dish. The result was superb if I say so myself. It is not a recipe for any one with fish allergies, or on a dairy free, carbo free, low fat diet. No sir ree!

Sauce just before it was served

Get everything ready before you start the pasta

So, so delicious

Prawn and lemon butter sauce on fresh tagliatelle (serves 2)
Ingredients
Prawns 6-8 for each person - depending on your appetite
Lemon - cut into 8ths (skins on)
Butter - about 2tbsp
Cream  - about 1/4 cup
Parsley - a small handful, finely chopped
Garlic - 1-2 cloves - finely chopped
Method
Remove shells from prawns and de-vein (leave the tails on if you so wish) and set aside.
Boil a pot of lightly salted water, add the amount of tagliatelle you need for two. Cook to al dente.
Note: The quantities for the following sauce will depend on how many you are cooking for. 
While the pasta is cooking, make your sauce.
On a low heat, heat a medium size non-stick fry pan with about 2tbsp of butter (or more if you like more richness). Be careful not over cook or burn, it will spoil the final result.
Add the garlic and 4 pieces of lemon, squashing them to obtain the juice as the garlic cooks. You need the lemon, it cuts through the richness of the butter and gives your sauce a lovely flavour.
After a few minutes, add about 1/4 cup cream, add a pinch of parsley and warm through,.
Remove from heat and strain into a bowl.
Clean the pan, add a little olive oil and more butter if you wish. Toss in the prawns and cook for a few minutes until just done.
Remove from heat and set aside. Pour your butter sauce back into the pan, add a little salt to taste.
Add remaining parsley and warm through.
Serve pasta in a warm bowl, pile on cooked prawns and drizzle your sauce on top.
This is one of those decadent dishes you can save up for a celebration dinner for two. It is perfect with a lovely little chardonnay!

Pumpkin and Spinach pasta Rotolo

  I watched Jamie Oliver make this a week or so ago. I love his new TV programme, 'Saving with Jamie', in fact I have always liked his casual style of cooking and have quite a few of his recipe books in my library. I have never considered myself a 'fancy' cook, I am more aligned to his style of cooking than Julia Childs!
  His new 'cooking demo place' is in an old rustic looking warehouse type building. You see the odd train sliding past.... And so I find myself checking out the 'bibs and bobs' hanging around in the background - and lose touch with whats going on in his demo, thank goodness for the rewind button!
  This recipe is my kind of dish. Easy to make, using inexpensive ingredients, and very impressive looking to plonk on the table for the family.
  I made it exactly to his specifications, but just added a little water to the tomato sauce the rotolo sat in. Quite rightly I thought it might dry out if the sauce did not come up more than half way.
  I also roasted the pumpkin in  big chunks, so much easier to handle for your filling.
  While aimed at vegetarians, I'm sure you could easily adapt the ingredients to include a bolognaise sauce in the 'roll ups'.
http://www.jamieoliver.com/recipes/vegetables-recipes/squash-spinach-pasta-rotolo
   At Jamie's suggestion, I used frozen spinach ( a first for me ) and at about $5.00 a packet it seemed an easier and quicker way to use spinach. Saves all that washing and 'destalking'. I will have it on hand in my freezer from now on.
This dish is easy to reheat the next day too.

I added a little more water and sauce, to come up two thirds of the pasta 'roll ups'

The fried sage on top is an especially nice touch, I love the stuff!

Brown bread, walnut and golden syrup steamed pudding

 For a recent dinner party I received a special request to make a golden syrup steamed pudding. I found this Ray McVinnie recipe after a search on the Cuisine website. It is just the ticket to cheer you up on a cold winters night. Trust me, they are divine! So easy to make if you have a kitchen whizz, some stale brown bread and a cup of walnuts on hand.
  As suggested, I used my (almost) redundant electric fry pan. (You can also use a bamboo dumpling steamer for the job). Using the fry pan, I had to keep a close eye on the water level and temperature in the pan. And I cooked my puddings a little longer than his 45 minutes. When checking with a skewer they were not quite done so I replaced the foil tightly and cooked them for about 10-15 minutes until I got that 'doneness'. (Is there such a word?).
  This recipe is fine for one large pudding. Steam for about 1 1/2 hours in a well covered bowl in a large saucepan with enough water to come 3/4 of the way up the bowl.
Making individual ones is a bit more of a fiddle. But when you serve these hot little gems onto a plate, they look gorgeous with all that lovely golden syrup ooooooozing over them. And they smell wonderful!
  I made the Chantilly cream to accompany my puddings, and in spite of serving six people I had a large bowl of cream left over. The good news is, the cream seems to go with anything remotely like a dessert!! Picture a banana smeared with Chantilly cream, so simple, and so lovely as a morning tea treat. Be great on a scone with raspberry jam too. Nothing gets wasted in this house!
 You can make the puddings beforehand. Leave the foil on the puddings and when required place them in a roasting dish with hot water (about half way up) and heat them in the oven for about 20 minutes on 160C.
Please try this recipe, it will take you back and remind you of your childhood and family winter puddings.

This was a pudding left over, and reheated the syrup has soaked in a bit

Ready to dig in, mmmmmmm......

Brown bread, walnuts and golden syrup steamed pudding – Ray McVinnie –Cuisine 
1 cup golden syrup
180g butter
1 cup brown sugar
3 eggs
zest of 1 lemon
1 cup flour
1 ½ teaspoons baking powder
1 cup coarsely chopped New Zealand walnut pieces
1 ½  cups fresh brown breadcrumbs, made by blitzing good-quality day-old brown sourdough in a food processor
175ml milk

Butter 6 x 250ml-capacity bowls or tea cups. Divide the golden syrup evenly among the bowls. Set aside.

Beat the butter and brown sugar together until pale and creamy. Beat in the eggs, 1 at a time, beating well after each addition.

Stir the zest, flour, baking powder, walnuts, breadcrumbs and milk into the butter mix. Spoon this mixture evenly into the bowls, on top of the golden syrup.

Cover each bowl tightly with a double layer of foil then place in a large steamer or side by side in a large frying pan with a lid.

Fill the frying pan with hot water until it comes three-quarters of the way up the sides of the bowls. Cover and bring to the boil then simmer for 45 minutes or until a skewer inserted into the middle of a pudding comes out clean.

Remove the puddings from the steamer then unmould on to serving plates. Serve with Chantilly cream.

Chantilly cream
200ml cream
150g mascarpone
1 tablespoon caster sugar
1 teaspoon vanilla extract

Put the cream, mascarpone, sugar and vanilla in a bowl then beat until the mixture holds soft peaks. Serve with the puddings.