It’s the final countdown! Only 10 recipes left in the book! This is recipe 152 of 161. Bao is a type of yeast-leavened filled bun from various Chinese cuisines. There are many variations in fillings and cooking methods, though the buns are most often steamed. These have a pork filling and are absolutely delicious. Step by step recipe below and …
Mint Truffles
I’m not a huge fan of mint-flavoured food (I feel like I’m eating toothpaste) but these truffles have fresh mint leaves instead of mint essence, so I found them to be quite good! Step by step recipe below and list of ingredients at the end of the post. Start by making the decoration the day …
Queen Elizabeth Cake
This Queen Elizabeth cake is apparently a classic Canadian cake. It’s named after Elizabeth II, the Queen of the United Kingdom and the other Commonwealth realms (including New Zealand, Australia and Canada). Today, 21st of April, it’s her 96th birthday! This is a sweet and moist date and walnut cake, spread with a coconut, brown …
Chocolate Roulade
A roulade is like a Swiss roll that can be either savoury or sweet, and it can be made from pastry, bread, cake or meat. This chocolate roulade is made with chocolate sponge cake, filled with chocolate mousse and covered in chocolate ganache. Delicious! Step by step recipe below and list of ingredients at the …
Ginger Pistachio Crunch
Ginger crunch or ginger slice is a New Zealand classic. I did not try these because I’m allergic to ginger, but the people I shared them with said they were good! Step by step recipe below and list of ingredients at the end of the post. Pre-heat the oven to 180°C. Grease a 25 cm …
Hazelnut & Apricot Fruit & Nut Bars
These hazelnut & apricot bars were good, considering the recipe is from the not-so-naughty section of the book! This is a no bake, dairy free, gluten free, sugar free recipe. If you have a food processor, they are very easy to make. Step by step recipe below and list of ingredients at the end of …
Apple Strudel
A strudel is a type of layered pastry with a filling that is usually sweet; apple strudel is one of the best-know strudels. However, this recipe is actually a fake apple strudel. Traditional strudel pastry is very elastic, it is stretched by hand very thinly. This recipe uses puff pastry, which is a flaky laminated …
Mince & Cheese Pies
Mince & cheese pies are a Kiwi classic, you can find them anywhere. They are not only sold at cafes and bakeries but also at gas stations. My favourite pies (mince & cheese, and any other filling) are the ‘world famous’ Sheffield Pies, located in a small village called Sheffield, in the Canterbury region. If …
Hokey Pokey Icy Sliceys with Salted Caramel Sauce
These hokey pokey icy sliceys with salted caramel sauce are very sugary and rich, a real sweet treat! Instead of caramel sweetened condensed milk I used dulce de leche. Step by step recipe below and list of ingredients at the end of the post! Line a 20 cm x 30 cm slice tin with greaseproof …
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Plum & Almond Torte
A torte (the German word for ‘cake’) is a rich cake filled with fruits, whipped cream, buttercream, mousses or jams. The main difference between a cake and a torte is that the torte is made with little to no flour, using ground nuts or breadcrumbs instead. Because of the ingredients that are used to make …
The Great New Zealand Baking Book Project 