GET A TASTE OF REAL KIWI TUCKER
With its 90-year history of popularity and success, the good old Edmonds Cookery Book soon secured a place in nearly every Kiwi household and became a true Kiwi icon.
It all started in Lyttelton, when 20 year old Thomas J Edmonds developed his own baking powder because he had so many dissatisfied customers coming into his grocery store complaining about the unreliability of the baking powder that was sold back then. His baking powder, he told his customers, was “sure to rise”.
Try some of these recipes below for a taste of some real Kiwi tucker. If you want even more great Kiwi recipes, pick up a copy from your local bookshop to take a taste of Kiwi home with you.
PAVLOVA
Ingredients
- 3 egg whites
- 3 tablespoons cold water
- 1 cup caster sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- 3 teaspoons corn flour
Method
- Preheat oven to 150ºC.
- Using an electric mixer, beat egg whites until stiff.
- Add water and beat again.
- Add sugar very gradually while still beating.
- Slow beater and add vinegar, vanilla and corn flour.
- Line an oven tray with baking paper.
- Draw a 22cm circle on the baking paper.
- Spread the pavlova to within 2cm of the edge of the circle, keeping the shape as round and even as possible.
- Smooth top surface over.
- Bake pavlova for 45min, then leave to cool in the oven.
- Carefully lift pavlova onto a serving plate.
- Decorate with whipped cream and fresh fruit. (Kiwifruit and strawberries are best we reckon!) Serves 6.
WHITEBAIT FRITTERS
Ingredients
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk, approx
- 125g whitebait
- oil for shallow frying
lemon wedges
Method
- Sift flour, baking powder and salt into a bowl.
- Add egg and sufficient milk to mix to a smooth batter.
- Drain whitebait well. Stir in whitebait.
- Coat well with egg mixture.
- Heat oil in a large frying pan.
- Add fritters and cook until golden on both sides.
- Drain on absorbent paper. Serve with lemon and avocado. (Yum!!!!!) Serves 4-6.
CAVE COOKIES
These delicious little gems come courtesy of our mates over at the Legendary Black Water Rafting Company. Anyone who has done the epic Black Abyss tour should remember these pieces of sweet, crumbly goodness!
Ingredients
- 250g butter-melted
- 3 Cups rolled oats
- 2 cups desiccated coconut
- 1 cup brown sugar
- 1 tbsp golden syrup
Method
- Mix melted butter and golden syrup into the dry ingredients.
- Line and grease a 20x30cm slice tin.
- Press mixture in, firmly and evenly.
- Bake for approx 25 mins at 170 °C or until golden brown.
HOKEY POKEY
Ingredients
- 5 tablespoons sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
Method
- Put sugar and golden syrup into a saucepan.
- Heat gently, stirring constantly until sugar dissolves.
- Increase the heat and bring to the boil. Boil for 2 minutes. Stir occasionally, if necessary, to prevent burning.
- Remove from heat.
- Add baking soda. Stir quickly until mixture froths up. Pour into a buttered tin immediately.
- Leave until cold and hard. Break into pieces. (Making this is a bit like a science experiment... give it a go).
