Corny Cheesy Cupcakes Recipe | We Are What We Eat
Who doesn’t love a savoury muffin? This one is extra delish with the nutty cheddar taste and a little ham. Better make a double batch while you’re baking.
Choconut Bites | We Are What We Eat
Moreish breakfast bites made with cocoa and coconut for flavour and yoghurt for a moist texture – with no oil or butter and just a hint of honey! Lovingly created by Annabel Langbein.
Janene's Passionfruit Coconut Tart
Heat oven to 190 degrees C. Grease a 23cm tart dish. Roll pastry to fit base and sides. Blend eggs, sugar, pulp, coconut and cream. Pour into pastry shell. Bake at 190 degrees for about 35 minutes or until set. Delicious warm or cold!
Annabel says: This coconut topping can be baked over any ripe stonefruit and also used as a topping for slices or tarts. Make it in bulk and keep it in the fridge for up to a week.
Give your gifts a personal touch with these six handmade ideas
The Your Home and Garden team let us in on thier handmade, budget-friendly gift ideas and show us how we can recreate these at home
Potato & Egmont Cheese Crisps Recipe | We Are What We Eat
Prepped in just 10 minutes, from less than five ingredients, this crispy, cheesy comfort food will serve you well as a side for crumbed fish or steak.
It's time to say goodbye
My younger sister wins hands down when it comes to baking. Her Belgian biscuits, spiced with cassia instead of cinnamon are legendary. My brother- in- law is a dab hand at baking as well. At fundraisers his custard squares are invariably very highly sought after. When these two come up from Dunedin to stay soon I plan to wow them with some new recipes from The Baker’s Companion by Allyson Gofton (there is a smidgeon of sibling rivalry here!) Her treasure trove of recipes, built over three…