Savoury

Ingredients – serves 4

  • 1 cup brown rice soaked overnight in warm water with 1 teasp. salt
  • 2 tablesp. olive or coconut oil
  • ½ cup finely chopped peppers (opt.)
  • ½ cup thinly sliced onion
  • ½ cup thinly sliced celery
  • 2 cups water with 2 teasp. vegetable or chicken stock powder
  • 1 tablesp. dark, strong flavoured honey-Manuka/Native bush blend is delicious. Alternatively, Wanganui City Gardens would be nice.
  • 1 tablesp. Shoyu sauce
  • 1 tablesp. tomato paste (or sauce)
  • 1 teasp. each of ground cumin, fenugreek seeds and turmeric

Method

  • Preheat oven to 180ºC
  • Place the oil in a frying pan over a medium heat.
  • Add the drained and rinsed rice, onion, celery and peppers and spices and sauté until golden brown.
  • Turn the mixture into an oven dish and add all other ingredients and mix well. Honey may be stirred in at the end of the cooking time if you prefer.
  • Cover dish with a lid or with foil.
  • Bake for 40-50 minutes, or until all the liquid is absorbed.
  • Fluff with a fork before serving.
  • Delicious served with a lentil dish and salad.

Ingredients

  • 150gms cashews
  • 1 teaspoon Chinese five spice
  • 2 teaspoons Tamari Sauce
  • 2 teaspoons runny honey

Method

  • Preheat oven to 170ºC.
  • Mix all the ingredients together in a bowl.
  • Spread ingredients evenly over a baking dish lined with baking paper.
  • Roast for 10-15 minutes, turning them over at least once during that time.
    Because of the honey in this mixture, the nuts can more easily burn.
  • The nuts should go a dark brown colour as they caramelise.
  • Nuts will be soft and sticky when you take them out but will soon harden up.
  • Store when cool in a sealed glass jar.
  • Enjoy! This is becoming a family favourite snack.

This recipe is adapted from “The Happy Kitchen” by Rachel Kelly



Are you like me when it comes to choosing a menu for a special dinner for family or friends? It’s always tempting to try something new!

Recently I tried out Baked Honey Pumpkin, served with roast lamb and baked kumara, which was a real hit with our family. 

Ingredients – serves 4

  • 500g pumpkin
  • 1-2 tbsp. liquid honey, warmed. Try a light, mild honey like clover, or a stronger flavoured Native Bush type.
  • A few nobs of butter or coconut oil
  • 2 tbsp. finely chopped rosemary, or ½ tsp. dried rosemary
  • Salt

Method

  • Preheat oven to 190ºC.
  • Cut the pumpkin into 5mm slices (see photo).
  • Place slices into a bowl and pour over the slightly warmed honey. Toss to coat well.
  • Arrange the pumpkin, overlapping the pieces, in a baking pan or in a large shallow ovenproof dish.
  • Drizzle the honey syrup left in the bowl over the pumpkin.
  • Dot the pumpkin with butter or coconut oil.
  • Sprinkle with rosemary and a little salt.
  • Bake in the oven for about 45 minutes, until pumpkin is tender and lightly caramelised.