Tamarillo and Apple Hand Pies

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 1/2 tsp vanilla essence
  • 50g caster sugar
  • 1 tbsp cornflour
  • juice from 1 orange
  • 1 tsp cinnamon
  • 2 x 320g shortcrust pastry sheets
  • 1 egg beaten
  • baking tray and baking paper

Instructions

  1. Prepare the fruit – peel and core the apples, then slice into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the orange juice and vanilla, cook, covered, for 6 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. In a separate bowl, mix the cornflour with 1 tbspn cold water, and the cinnamon, then add it into the fruit mixture, stirring until combined.
  6. Unroll the pastry sheets and cut into 4 squares per sheet.
  7. Spoon the fruit filling onto one half of the pastry, leaving a 1cm border around the edge. Brush the beaten egg around the edges and fold the pastry over the top.
  8. Use the prongs of a fork to seal the edges, then brush tops with egg.
  9. Use the fork to poke some steam holes in the middle.
  10. Repeat with the remaining pastry / filling.
  11. Arrange the hand pies on a baking sheet lined with baking paper then chill in the fridge for at least 30 mins, or up to 24 hrs. You can also freeze them at this stage for up to 3 months.
  12. Bake the pies for 20 mins at 200 celsius. If cooking from frozen, bake for an extra 5 mins.
  13. Cool for at least 20 mins before serving with ice-cream or custard.

Optional: Add a pinch of cinnamon when cooking

Cheats Rhubarb Custard Pie

Serves 6

Ingredients:

  • 1 packet Sweet shortcrust pastry
  • 1 carton Thick & Creamy Custard (600g)
  • 5 stalks rhubarb, chopped into 2 cm slices (discard the leaves and woody ends)
  • 1 tbsp cornflour
  • 125g caster sugar 
  • 1 beaten egg
  • 1 extra tbsp caster sugar
  • 25 x 35cm shallow baking tin or pie dish

Instructions

  1. Preheat oven to 180 Celcius, leave the custard on the bench at room temperature while you prepare the pastry.
  2. Toss the rhubarb, cornflour and 125g sugar together in a bowl.
  3. Split the Sweet shortcrust pastry into 2/3rd and 1/3rd.
  4. Using a lightly floured rolling pin (or a wine bottle!) roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of your baking tin, about ½cm thick.
  5. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges.
  6. Blind bake the pastry for 10 mins (can just cover in baking paper and tip on dry rice, if you don’t have baking beads). Cool slightly.
  7. Spread the thick custard over the pastry base.
  8. Scatter the top with the Rhubarb/sugar mix
  9. Roll out the smaller piece of pastry and cut into strips, then lay them across the pie dish.
  10. Brush the top with beaten egg and scatter over the 1 tbsp caster sugar.
  11. Bake at 180 C 35-40 mins, until the pastry is deep golden brown and the filling is bubbling.
  12. Serve at room temperature or just warm, with whipped cream or ice-cream.

Optional: Add a pinch of cinnamon

Apple (or Pear) and Rhubarb Crumble

Serves 4-6

Ingredients:

  • 3 large apples, (or substitute 5 medium pears) peeled and cored
  • 5 stalks rhubarb, in 2cm slices (discard leaves and woody ends)
  • ¼ cup sugar
  • ¼ cup water
  • 1/4 tsp cinnamon
  • 1 piece orange peel, scored
  • 1/2 tsp vanilla
  • 1 cup flour
  • ½ cup brown sugar
  • 75 grams butter
  • pinch salt

Instructions

  1. Prepare the fruit – peel and core apples (or pears), and slice into fine slices, cut the rhubarb into 2cm pieces, discarding the leaves and woody ends. Using a vegetable peeler, take a thin slice of orange peel, then lightly score it with a knife.
  2. Place the fruit and peel in a shallow saucepan with the vanilla, sugar, spices, water and cinnamon.
  3. Bring to the boil, then lower heat to a simmer and cook 10 minutes until the fruit is tender.
  4. Transfer to a 5 cup capacity dish – a pie dish or baking dish is fine.
  5. To make the crumble, place the flour and sugar in a bowl and rub in the butter until the mixture resembles breadcrumbs. TIP: You can also do this step in a blender.
  6. Sprinkle the topping over the fruit base.
  7. Bake at 180ºC for 35-40 minutes till well cooked / golden.
    Serve hot with ice-cream or custard.

Optional: Add a swirl of whipped cream.

Cheats Rhubarb Barbeque Sauce

Makes 2x jars

Ingredients:

  • 5 stalks rhubarb, chopped (discard the leaves)
  • 1 cup (Watties) tomato sauce
  • 1/4 cup tomato paste
  • 1 large chopped onion
  • 2 tsp minced garlic
  • 1/2 cup (125ml) apple cider vinegar
  • 1/3 cup brown sugar
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 teaspoon smoked paprika

Instructions

  1. Prepare the fruit – chop the rhubarb into 2cm lengths, discarding the leaves and woody ends.
  2. Combine all ingredients together in a medium saucepan.
  3. Bring to a simmer then reduce heat to medium low and simmer uncovered for 20 minutes, or until the rhubarb is tender, and the barbecue sauce has slightly thickened.
  4. Mash the sauce with a potato masher.
  5. Store in the fridge for up to 1.5 weeks.
  6. (test using tomato passata instead of tomato sauce and increasing sugar).

Optional: Add a pinch of chilli.

Small Batch Rhubarb Jam

Makes 1 jar

Ingredients:

  • 1 1/2 cups chopped rhubarb (stems only)
  • 1 1/2 cups peeled, cored, sliced apple
  • 1/2 tsp vanilla essence
  • 1/2 cup sugar
  • 2 pieces of orange peel
  • 1 to 2 tablespoons lemon juice, to taste
  • 8-cup microwave-safe mixing bowl (I use an anchor jug)

Instructions

  1. Prepare the fruit – peel and core apples, and slice into small cubes, cut the rhubarb into 2cm pieces, discarding the leaves and woody ends
  2. Toss the fruit, sugar, vanilla, orange peel and lemon juice in your microwave bowl, and leave to sit for 30 mins
  3. Microwave for 5 mins at full power, stir. Microwave a further 5 mins at full power, stir.
  4. Microwave for 3 mins at full power, stir. Microwave a further 3 mins, stir.
  5. Test for doneness: it’s done when the jam is a sticky syrup that coats the back of your wooden spoon, and falls in heavy drips back into the bowl.

Optional: Add a pinch of cinnamon.

  1. Start by cutting the squash in half lengthwise, using a large, sharp knife
  2. Scoop the seeds and pulp out using a spoon
  3. place the spaghetti squash on a foil-lined baking sheet cut-side down
  4. place in an oven at 190° Celcius and bake for 30-45 minutes, until the outer skin is soft and can be pierced with a fork.
  5. Once cool, use a fork to scrape the inside to create the “vegetable spaghetti” strands.
  6. Toss through with a pasta sauce, or simply add butter or olive oil.

Potato & Cauliflower Soup

Serves 4

Ingredients:
1 tablespoon oil
1 medium onion chopped
1 small (or half a large) cauliflower, cubed
1 medium potatoes, cubed
1 garlic clove, crushed
1 Chicken (or vegetable) Oxo cube
1 1/2 cups water
1/2 block Philadelphia Cream Cheese (250g) can substitute with 150 ml cream or 1 tin coconut milk or 1/2 tin coconut cream
Salt and pepper to taste

Instructions

  1. Heat oil in a saucepan at medium-high heat, add chopped onion, cook 5 minutes or until softened, stir occasionally.
  2. Add cauliflower and potato and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic, stirring for 1 minute or until fragrant.
  4. Add the water and stock cube, salt and pepper, cover and bring to the boil.
  5. Once boiling, reduce heat to low and simmer for 25 minutes.
  6. Add cream cheese or coconut cream/milk, (skip this step if using cream)
  7. Blend soup until smooth using a stick blender, then return to medium heat (add cream if using)
  8. Season to taste with salt and pepper.
  9. Cook, stirring occasionally for 5 minutes more until heated through.

Topping suggestions: pesto, cream

Crispy rosemary roasted vegetables

Serves 4

Ingredients:
1 medium onion chopped
2 medium potatoes, cubed
2 carrots, in spears
1 parsnip, in spears
1 small kumera, cubed
2 garlic cloves, crushed
1 rosemary spear
Salt and pepper to taste

Instructions

  1. Heat oven to 180 C.
  2. Add everything to a wide roasting dish, covered with baking paper (for easy clean up) and toss to coat with the oil.
  3. Roast for 40 minutes, turning a few times during cooking with a spatula.
  4. Remove and discard rosemary sprigs.

TIP: great as a side, and leftovers make a fantastic vegetarian pizza topping.

Delicious Thai Pumpkin Soup

Serves 4

Ingredients:
1 tablespoon oil
1 medium onion chopped
1/2 medium pumpkin peeled, cubed
2 garlic cloves, crushed
1 teaspoon Ginger, grated
1 TB curry powder
1 Chicken (or vegetable) Oxo cube
2 1/2 cups water
400 ml can coconut milk
Salt and pepper to taste

Instructions

  1. Heat oil in a saucepan at medium-high heat, add chopped onion, cook 5 minutes or until softened, stir occasionally.
  2. Add pumpkin and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic, and ginger stirring for 1 minute or until fragrant.
  4. Add the curry powder to pan stirring for 2 minutes.
  5. Add the water and stock cube, cover and bring to the boil.
  6. Once boiling, reduce heat to low and simmer for 15 minutes.
  7. Remove the lid, and simmer for 20 minutes, or until pumpkin is tender.
  8. Remove from heat, stand for 5 minutes.
  9. Blend soup until smooth using a stick blender, then return to medium heat and stir in the coconut milk.
  10. Season to taste with salt and pepper.
    Cook, stirring occasionally for 5 minutes more until heated through.

Topping suggestions: chopped peanuts, coriander, green onion and lime juice.

Roast Tomato & Leek, Alphabet soup

Serves 4

Ingredients:

1/4 cup olive oil
1 leek, finely chopped
2 cloves garlic, finely chopped
3 teaspoons dried Oregano or Thyme
1 large carrot, cubed
5 medium tomatoes, cored and halved
1-2 teaspoons salt
1/2 tablespoon sugar
1.5 litres water
1 chicken (or vegetable) stock cube
1/2 cup alphabet pasta

Method

Spread out tomatoes on a baking tray, scatter over garlic, oregano, leek and carrot, drizzle with olive oil, and add salt, roast at 180 C for 45 mins (you can do this the day before to save time).
Add to a pot, with salt, sugar, chicken stock cube and water, use a stick blender to blend till smooth. Bring to the boil, add alphabet pasta and simmer for a further 15 minutes.

Topping suggestions: cream and pesto.