Cheesecake Craving

I’m having a baby in November. I’ve been craving cheesecake! Then after a little Facebook talk about cheesecake and where you can good ones in Auckland, a lovely customer of Father Rabbit turned up with this beauty! It was just what I was after. Now you can make it at home. x Clauds

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Karen’s Lamb Madras

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No photo Easy Pasta Sauce

I know you would want a photo of this, but I didn’t because I didn’t think of it at the time (but it is easy to imagine). Nick made last night a dead simple tomato pasta sauce.  I know you all know, and I know how to make a “whip it up pasta sauce”, we do it all the time!  But! this one I was still thinking about this morning so I have asked Nick to write it down for me… Here it is. Oh and the reason I love it is because with fresh tomatos the sauce goes orange.  The other trick is the skinny skinny spaghetti.

Onion chopped

Fresh chilli

Fresh chopped garlic… prob 3 cloves

4 Fresh tomatoes, skin removed by putting them in boiling water for 30 seconds. (then peel them)

Left over Salami.. we just had some VERY thinly sliced good quality - a bit spicy.  Chopped really fine.

Grated Carrot

Bay Leaf

80ml of tomato puree.

Skinny Skinny spaghetti … cooked Al dente.. I think must be about 6 mins with those skinny ones.. but check the packet.

Cook the onion, chilli and garlic and add the tomatoes, carrot and bayleaf when the onion is soft.  Cook until the tomatoes have released all their juice and are a lovely orange colour (possibly 1/2 hour).   Add the salami at some stage, I don’t think it matters when (forgot to ask him) and the 80 ml of tomato puree right near the end.. He probably added a splash of the pasta water too.

Then we drank a few glasses of wine, and wowsers we were in Italy! Enjoy your weekend.  

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thingsorganizedneatly:

SUBMISSION: Sandwich #7: California Powerhouse // www.StatelySandwiches.com

A boring old sandwich never looked so good.  By the way I detest cucumber (so does Nick)… x Clauds

thingsorganizedneatly:

SUBMISSION: Sandwich #7: California Powerhouse // www.StatelySandwiches.com

A boring old sandwich never looked so good.  By the way I detest cucumber (so does Nick)… x Clauds

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Feijoa Coconut Bread

From the book "A Treasury of New Zealand Baking".

Susan Fleischl

460 g standard flour

2 tsp baking powder

1 tsp baking soda

pinch of salt

3 eggs

420 g caster sugar

330 ml vegetable oil (we used grapeseed)

30 ml vanilla essence

125 ml buttermilk (we used cultured buttermilk which was fine)

1 1/2 cups feijoas, peeled and mashed

1 cup desiccated coconut

Preheat the oven to 170 C. Grease two 20 x 10 cm loaf tins and line with baking paper.

Sift the flour, baking powder, baking soda and salt together.

In a separate bowl, beat the eggs, sugar, oil, vanilla and buttermilk together until smooth. Gently combine the 2 mixtures, then fold in the feijoa and coconut.

Bake for 50 minutes, or until a skewer inserted in the centre comes out clean.

Cool in the tin for 10 minutes before turning out. Serve in slices. 

This loaf will keep up to 5 days.

(You can substitute bananas for the feijoas)

The pictures shows quite a white icing in the book, and when we made the recipe for the lemon icing (Melt 50 g butter in a bowl in the microwave, add 3 tbsp of boiling water and the finely grated zest of 1 lemon. Sift in 31/2 cups of icing sugar and stir until smooth. Spread over the loaf) it was quite a lot yellower and more buttery (not runny).. so Nick added more boiling water.

This was Nick’s FIRST time baking!.. I thought it was a pretty amazing effort.  The cake was slightly under cooked, as when we put the skewer in, it was cleanish… but we should have left it in for another 5 - 10 minutes.  We just thought the feijoa was sticking.  Anyway suffice to say it was still so delicious and the girls at work have been very pleased with his efforts.

You can buy the book here (just click the image below).  The Crunchie Bar Shortbread is delicious and I hear the Banana cake is next level! We are going to have fun working our way though it.

You can see our Baking products available by clicking the image below. x Clauds

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Pizza Bread from Al Brown’s “Stoked”

Nick tried out Al Brown’s recipe for Pizza Bread… fail safe! Check out the book it is amazing… We will hopefully be stocking it soon. x

Photos copyright Father Rabbit Limited

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Look at this gorgeous photo from Things Organized Neatly (Father Rabbit’s Favourite Blog)… you’ll have to make up your own recipe for this!  Doesn’t it look tempting already! If you want to post a brownie recipe in the comments below that would be most helpful! I was taught many years how to make one using huge blocks of dark chocolate (it was a cafe in Remuera.. the Olive Tree) but I have long since forgotten. Happy Easter all! ♥
thingsorganizedneatly:

SUBMISSION: Espresso Brownie Bites ingredients

Look at this gorgeous photo from Things Organized Neatly (Father Rabbit’s Favourite Blog)… you’ll have to make up your own recipe for this!  Doesn’t it look tempting already! If you want to post a brownie recipe in the comments below that would be most helpful! I was taught many years how to make one using huge blocks of dark chocolate (it was a cafe in Remuera.. the Olive Tree) but I have long since forgotten. Happy Easter all! ♥

thingsorganizedneatly:

SUBMISSION: Espresso Brownie Bites ingredients

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Wood Fired Barbeque

This amazing wood fired bbq is from an Italian warehouse in Lower Hutt (Grandpa Rabbit’s purchase) . We used it on our last holiday in the Marlborough Sounds. The bbq has a large firebox that will take a lot of wood. We used Manuka, a hard wood that creates really hot embers. Rub the scotch fillet with a sprinkle of salt, olive oil and plenty of garlic and leave it to rest - meat should be room temperature before you pop it on the bbq. Make sure the fire is well established with hot embers before putting the meat on. You need to have enough embers to last 45mins. Hot bbq, but not too hot. We cooked it for about 40mins and then checked it was cooked - it does depend on size. Lower the meat onto the next shelf down as the embers start shrinking about half way through. When it is cooked, leave the meat to rest in a warm place for about 15 mins. Don’t cover with foil, that will keep too much heat in and continue cooking the fillet. There is a real skill to barbecuing, make sure a real enthusiast is involved who has the patience to manage the fire…. A Carrick Pinot Noir (Central Otago) was lovely while waiting! 
 
 
 
 

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TARTINE BREAD


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Chad Robertson’s Tartine Bread begins with a basic recipe for the acclaimed Tartine Country bread. After the basic recipe is explained, Chad then shows how variations from this master recipe lead to wonderfully diverse breads. Also included are more than 30 sweet and savory recipes using days-old bread to make sandwiches, classic soups, and hearty salads.

http://www.tartinebakery.com/

"…the most beautiful bread book yet published…" — The New York Times

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Jeff’s Salty Pork

2 nice thick pork chops (free range organic is best)
Ground sea salt
Olive oil
Spinach
Mashed potato
Japanese baby mayo

Turn oven on to grill.
Lightly salt the pork chops and drizzle with olive oil. Place chops in oven safe frying pan. Grill on both sides for about 8 minutes each or until just cooked and leave to rest. Spoon mashed potato onto the middle of the plate. Steam the spinach and place on top of the mashed potato. Pour over a little baby mayo and place the pork on top.

Serve with a side of asparagus.

2 people

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Father Rabbit's