I have had this book for 2 weeks I've already made two cakes. Easy to follow recipes
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I have had this book for 2 weeks I've already made two cakes. Easy to follow recipes
Bought this as birthday gift for expat New Zealander. She was over the moon and couldn't wait to start baking.
Bought this as a gift. It was very well received.
The follow-up to the number one bestseller The Great New Zealand Cookbook, The Great New Zealand Baking Book is the ultimate collection of kiwi baking.
Over 60 of our finest bakers share their sweet and savoury favourites, from beloved classics by legendary bakers such as Jo Seagar, Lauraine Jacobs, Tui Flower, and Dame Alison and Simon Holst, through to the latest offerings from rising stars such as Hannah Horton, Sam Mannering and Eleanor Ozich.
Including the best from The Great New Zealand Cookbook and with over 100 new recipes, The Great New Zealand Baking Book is divided into seven sections – ‘Muffins & Scones’, ‘Baked Desserts’, ‘Sweet Treats’, ‘Cakes & Loaves’, ‘Savoury Snacks’ and ‘Biscuits & Slices’ – plus a wholesome ‘Not-So-Naughty’ section with a range of healthy treats from nutrition gurus such as Nadia Lim and Megan May.
The Great New Zealand Baking Book benefits kiwi charity KidsCan, which will receive a portion of the proceeds to fund their ‘Food for Kids’ programme
SAMPLE RECIPES
Hummingbird baked alaska (gluten-free)
Recipe by Andrew and Julia Clarke,Victoria Street Bistro,Photography by
Lottie Hedley
Cake
5 or 6 medium-sized bananas (2 cups when crushed)
3 cups gluten-free flour
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 cup white sugar
1 cup brown sugar
1 Tbsp vanilla extract
3 eggs
½ cup canola oil
½ cup olive oil
1 cup (100g) chopped pecan nuts
1 cup crushed pineapple (drained well)
Raw-sugar meringue
1 cup (about 7) egg whites
2 cups raw sugar
1 Tbsp vanilla extract
To assemble
¼ cup (50g) roughly chopped pecan nuts
¼ cup (35g) pumpkin seeds
¼ cup (35g) poppy seeds
¼ cup (35g) sunflower seeds
1 litre good-quality vanilla bean or mascarpone icecream
Tips
Afghan yo-yos
Recipe by Shaun Clouston, Logan Brown, Photography by
Lottie Hedley
Afghans, makes 12
170g butter
¼ cup coconut sugar
¼ cup sugar
1 cup plain flour
1 Tbsp dutch cocoa powder
1 cup cornflakes
Milk chocolate caramel
240g milk chocolate
240g sugar
240ml cream
1 tsp salt
100ml milk
To finish
¼ cup chopped walnuts (preferably New Zealand ones)
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