If You Ever Need This Recipe

This one originally came from my Mum, but doing a web search for zucchini provencal doesn't return a recipe like this one, so I'm not sure whether this is the original recipe Mum used, or one she mashed up and then just stuck the name on - quite possible she simplified the original one to make it quicker to cook during the week, equally possible this was her own concoction and she just banged the name on because the ingredients are the same. However it came about it tastes great (and this is from someone who's not a big fan of veggies). It's simple to prepare, though does take a while to bake. Feel free to use different herbs (basil goes well) and add things like garlic if you want to mix it up. The quantities for the ingredients are pretty vague as it depends what size dish you're using. The basic principle is to layer slices of zucchini, onion and tomato with some herbs and seasonings until the dish is full. There's usually ...

A slightly different version of a cheese scone with some added yoghurt, which improves the flavour and texture. Same tips apply as the regular scones in not over working the mix and keeping everything cold. Quantity:  8 - 12 scones Prep time:  about 20 minutes Cook time:  15 minutes Ingredients  Quantity Ingredient ¾ c Milk ¾ c Plain, unsweetened yoghurt 3 c Flour 3 tsp Baking powder pinch Salt ¼ tsp Mustard powder 50 gm ...

These tortillas are great to use for burritos or wraps. They use a combination of Masa corn flour and regular wheat flour, which makes them easier to prepare than ones made from just masa, but they have a better flavour than plain flour ones. If you don't have any masa then just leave it out and use 2 cups plain flour instead, or for a full flavour use 2 cups of masa and no wheat flour, though this may need more water and is a bit more difficult to work with (but tastes better if making into corn chips or tacos). As with the other recipes on here, this one isn't culturally authentic, but is tasty and simple to prepare. Masa harina is a flour made from corn that's been dried and specially treated with limestone (a process called nixtamalisation, which makes the vitamins and minerals in the corn more bio-available), and is the traditional corn flour used in Mexican cooking. I only use the Tio Pablo brand, so can't comment on any others...

A really simple, no bake, cheesecake, I first found this on the NZ Herald site which is now pay-walled, so this is from memory and may be a bit different to the original. I change the topping to suit whatever we have in the cupboards or fridge. This makes a small, 15cm cheesecake so double everything to make a standard size one. You really need to use either a loose bottom or spring-form tin otherwise it's a mission to get the cheesecake out without destroying it. Quantity:  1 15cm/6in  Prep time:  about 20 minutes Cook time:  no cooking, but needs at least 2 hours chilling time in the fridge Ingredients  Quantity Ingredient 100 gm Gingernut biscuits. Griffins work best 60 gm Butter ...

Quick and easy mild curry that's a great way to use up left over roast pork. Works well with other meats as well, e.g. lamb. Haven't tried it with beef or chicken but I reckon it would work well for those as well. The weight of meat is just a rough guide, add in as much as you need to make a meal, and same goes for the yoghurt, just add enough to give a bit of a sauce. Tamarind paste is the only slightly obscure ingredient but does really add to the flavour. We get ours from Raj at the Indian supermarket. It's a bit expensive ($6 - 7 a jar) but lasts for ages, and is also useful for making a tamarind dipping sauce for samosa.  Quantity:  2 - 4 servings Prep time:  about 20 minutes Cook time:  15 minutes Ingredients  Quantity Ingredient ½ Onion ...

A favourite of Mum's, this is another non-authentic one, but delicious and quick to prepare.  The flour and spice coating makes quite a bit but can be stored in an airtight container for ages so that it's on hand for another meal, or just halve the quantities. The amount of liquid can be doubled as well for more portions, just double the lemon juice, chicken stock and garlic. Firm flesh fish works best, something like Tarakihi or Trevally, but Hoki works ok, it just breaks up a bit when cooked. It should be a white flesh fish too, so not suitable for salmon. Serve with couscous and salad, or roasted root vegetables.  Quantity:  however many bits of fish you have Prep time:  10 minutes Cook time:  10 minutes Ingredients  Quantity Ingredient Some ...

From the deliciousday youtube channel , this recipe was found at about the same time by 2 family members, both having the thought "we must try this!". So we did. And it was delicious It's a little different from a standard garlic bread in that the loaf is scored/cut into cubes and the garlic butter spread on top before baking. Quantity:  1 standard loaf, enough for 4 - 6 people Prep time:  about 30 minutes + rising time 1 hour Cook time:  15 minutes Ingredients  Quantity Ingredient 1 Egg, lightly beaten 20 gm Sugar 4 gm Yeast 3 gm Salt 200 gm ...