All posts tagged: kumara

Smokey hummus and roast veggie trumpets (and a giveaway)

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This post was made possible thanks to the folks at Lisa’s and Farrah’s , who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter the giveaway. I love hummus. My absolute favourite way to consume chickpeas. Who’s with me? I love hummus slathered, spread, dipped or dolloped. I have absolutely eaten hummus with a spoon. Lisa’s is a beloved name in dips and their latest creation is the new Lisa’s Smokey Hummus. Delicately pair Lisa’s Smokey Hummus with the savoury and sweet flavours of roasted vegetables, honey and miso. I’m so pleased with how these turned out. I tested this recipe out on two hungry men who devoured them with glee. Super easy to assemble, hearty and full of flavour, this recipe is sure to be put on rotation at your house. I’ve used Farrah’s wraps which are generously portioned. My recipe uses one wrap, cut in half and cone folded to form two cute trumpets. You will need a microwave for this recipe meaning …

Chorizo kumara hash

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This was brunch this morning. One of those quick scrappy meals using up whatever we had in the fridge at the time. It wasn’t definitely NOT going to be a blog post but The Koala said it looked pretty and convinced me to photograph it. So here it is. 100% could be served for dinner if you enjoy a good breakfast for dinner. For those outside of New Zealand, kumara is the Māori word for sweet potato. Feel free to use sweet potato or a combination of sweet potato and potato. I used fresh chorizo sausages made from free range pork. You can substitute this with any well spiced sausage. Do not substitute with dried or cured chorizo. Chorizo kumara hash Serves 2 Ingredients 2 kumara (sweet potato) 2 tablespoons olive oil 3 fresh chorizo sausages 1/2 an onion, diced 1 garlic clove, chopped 1-2 tablespoons tomato paste 2 handfuls baby spinach To serve: fried eggs and buttered toast Preparation Peel kumara and cut into 2-3cm cubes. Place in a saucepan of boiling water and …

Thai coconut mussel and kumara chowder

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This post was made possible thanks to Trident. To win a year’s supply of Trident products including their popular chilli sauces, noodles, coconut cream and milk, upload a photo of your own sweet chilli creation to their Facebook page here. Need a recipe to inspire you? Read on… Back when I was a poor uni student, I indulged in mussels as a culinary upgrade from instant noodles. I would steam a kilo of mussels in a pot, add a little sweet chill sauce and coconut cream and serve with bread to mop up the juices. It was a treat. Delicious. Affordable. Minimal effort. Sweet chilli sauce goes so well with mussels and ever since, I’ve kept sweet chilli sauce on hand as a pantry staple. NZ green-lipped mussels are giant compared to other mussels. Some are as large as my hand…though I admit, I have quite small hands. Because they are so big, they have enough strength to hold tightly to their beards making them hard to pull out. My hack is to remove the …

Taste at The Cloud

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Taste at the Cloud has been running at the Cloud on Queens Wharf since September 13th. Today is the last day. I highly recommend you check this out today if you are heading around the city. It’s your last chance! There is no entry fee, you only pay for your food and drink ticket. Tickets come your choice of 2, 4, 6 or 8 dishes with matching beverage. Prices $17, $28, $42 or $54. The more dishes you buy, the cheaper the average price per dish. We didn’t realise until after we had bought our three separate tickets that we could split 1 or 2 big tickets between us. Oh well. Hopefully this info benefits someone else. There are menus from four themed kitchens: Seaside, Urban, Rural and Winery/Orchard. Each offering four kiwi showcase dishes. You can choose to mix and match any of the menus. You simply queue at the kitchen of your choice, collect your food and then your drink. We checked out the food at the Cloud yesterday and Now I wish …

Purple fleshed kumara

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When I saw these at my online organics shop, I had to buy them. But once they were boiled and mashed, they turned out much darker than I had hoped for. Purple fleshed kumara mash with meatloaf dinner. I vowed to try it again – next time with some white potato in the mix so that the purple colour could pop.