Home Made Mayonnaise
By Vanessa Baxter from Kitchens without Boundaries A classic potato salad recipe is a wonderful addition to the table. The classic recipes are creamy, tangy and packed with eggs, bacon and spring onions. You could also try adding a cup of chopped red capsicum or celery or add a sprinkling of sweet smoked paprika. The combinations are endless and limited only by your imagination - one thing is for certain - you should make your own dressing
Chocolate Shelf saucing pudding
The ultimate simple comfort food is the chocolate self-saucing pudding. It is like magic as it goes into the oven looking unappetising and comes out rich and gooey and moorish. Here is a base recipe - although I am sure you probably have a favourite of your own. This one actually comes from the UK - but feel free to use a tried and true Kiwi classic. By Vanessa Baxter from Kitchens without Boundaries
Fried rice is a wonderful way for using up ‘left-over’ rice. Or of course, it may be that you have ingredients you need to use - and you cook the rice to create a delicious meal in one. Most important is to cook your primary ingredients separately so that each ingredient is cooked for the correct amount of time. I love to cook a simple thin omelet in the pan first with lightly beaten eggs. Once it is cooled, I roll it up and then thinly slice it to create threads of egg. Vanessa Baxter from Kitchens without Boundaries
By Vanessa Baxter from Kitchens without Boundaries
BBQ Duck breast with caramelized citrus salad and tangy vinaigrette
By Vanessa Baxter from Kitchens without Boundaries This is indulgent and delicious and perfect for entertaining leading up to Christmas. A simple recipe that gives an amazing punch.
Tangy BBQ Leg of Lamb
By Vanessa Baxter from Kitchens without Boundaries Serve with oven roasted potatoes, BBQ’d asparagus spears and a cucumber and mint salad. Super simple and simply delicious – the perfect Kiwi lamb to get the party started.