Kiwi+Recipes

KIWI RECIPES

__Plain Scones __  3 cups plain flour 6 teaspoons baking powder ¼ teaspoon salt 75g butter 1 to 1½ cups of milk (approximately) extra milk

<span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1. Sift flour, baking powder and salt into a bowl. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">2. Cut butter in until it resembles find breadcrumbs. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">3. Add milk and mix quickly with a knife to a soft dough. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">4. Knead a few times. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">5. Line a baking tray. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">6. Roll dough out until it is about 2.5-3cm thick. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">7. Use a cutter to cut the dough into about 12 shapes. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">8. Place scones, leaving a 2cm space between each scone. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">9. Brush tops with milk. <span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">10. Bake at 220C for 10 minutes or until golden brown. <span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Scones are typically served with jam and cream.

<span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">__<span style="font-family: 'Book Antiqua','serif'; font-size: 14pt;">Kiwi Onion Dip __ <span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 14pt;">

This is a world famous (in NZ) quick and easy dip. You can eat this with chips, breads or sliced vegetables.

<span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">32g packet onion soup mix <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1 small tin of reduced cream <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1 teaspoon of lemon juice

<span style="display: block; font-family: 'Book Antiqua',serif; font-size: 12pt;">Combine all of the above ingredients in a small bowl. Cover and chill for at least 1 hour before serving.

<span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">__<span style="font-family: 'Book Antiqua','serif'; font-size: 14pt;">Anzac Biscuits __ <span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"> <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">½ cup plain flour 1/3 cup sugar 2/3 cup coconut ¾ cup rolled oats 50g butter 1 tablespoon golden syrup ½ teaspoon baking soda 2 tablespoons boiling water <span style="display: block; font-family: 'Book Antiqua',serif; font-size: 12pt;">1. Mix together flour, sugar, coconut and rolled oats.

<span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">2. Melt butter and golden syrup. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">3. Dissolve baking soda in the boiling water and add to butter and golden syrup. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">4. Stir butter mixture into the dry ingredients. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">5. Place level tablespoons of mixture onto lined baking trays. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">6. Bake at 180C for about 15 minutes or until golden.

<span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Makes about 20

ANZAC biscuits were (re)invented in New Zealand during the food rationing of World War II. The biscuits were first thought to have been made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I and were first called Soldiers' Biscuits. They were later named ANZAC Biscuits after the Gallipoli landing. Legend has it that the troops themselves also made these biscuit.

The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad.

<span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">__<span style="font-family: 'Book Antiqua','serif'; font-size: 14pt;">Pavalova __

<span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">3 egg whites <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1 teaspoon vinegar <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">3 tablespoons cold water <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1 teaspoon vanilla essence <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">1 cup castor sugar <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 36pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">3 teaspoons cornflour

<span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"> · <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Preheat oven to 150°C. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"> · <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Beat egg whites until stiff, add cold water and beat again. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"> · <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Add castor sugar very gradually while still beating. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"> · <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Slowly beat and add vinegar, vanilla and cornflour. <span style="display: block; line-height: normal; margin-bottom: 0pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm; text-indent: -18pt;"> · <span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">Place on greased paper on a greased tray and bake for 45 minutes, then <span style="display: block; line-height: normal; margin-bottom: 10pt; margin-left: 72pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: 'Book Antiqua','serif'; font-size: 12pt;">leave to cool in the oven. No one knows who first created the Pavlova. But the name, and Pavlova recipes, first began appearing soon after Russian prima ballerina, Anna Pavlova, toured the country in 1926. The dessert was obviously created in her honour. The first known published recipe was in E. Futter 1926 “Home Cookery for New Zealand”.