Egg nutrition update - how many can I have a week? [tweetmeme] Mention cholesterol and what food jumps to mind? Probably the egg. Since the early 1980’s it has been the much maligned food icon of high cholesterol. True, it is high in cholesterol but...
Kiwifruit – Super-fruit for the gut My parents came to stay a few weeks ago, bearing bags of kiwifruit from their orchard. “We’ve got so much!” my mum exclaimed as she dumped three or four bulging bags in the front hall. “The fruit...
Eat Colours – the ultimate in healthy eating A man in one of my lectures once told me that his father had a simple rule for ensuring good health – eat colours. This was before the explosion of artificial colours into our food and decades before...
Tea & Toast or Milk & Oats–which is the better brekky? There’s nothing better first thing on a cool morning than a nice hot cup of tea and some grainy toast with homemade grapefruit marmalade. Or is there?
The cup of tea gives me a small shot of caffeine...
What summers are all about in New Zealand...
Apples didn’t feature in my Christmas/New Year menus. Why would they? It’s summer and apples are an autumn fruit. But there they were – languishing at the bottom of my fridge and desperately...
On the third day of Christmas… Going to a pre-Christmas lunch or BBQ? Take a goodie basket.
Boy it’s great being a food writer – especially when you belong to the NZ Guild of Food Writers. We get to go to all these neat foodie places and eat lots of delicious food. Last night I was at the newly opened Nosh food store in Mt Eden for our Christmas party. No chips and dips here!
On the second day of Christmas… make biscotti as gifts.
Today I made biscotti, or to be precise, the Provencal version called croquettes. When I hear the word ‘croquettes’ my mind conjures visions of some oblong, crumbed, deep fried nibble so I prefer to call them biscotti. They make a healthy alternative to most cakes and biscuits because the only fat comes from the almonds (and a tiny bit from the egg yolk) – and it’s ‘good’ fat. This recipe, adapted from ‘Patricia Wells At Home in Provence’ uses honey instead of sugar. I added dried cranberries for a more festive look. It makes about 50-55 biscotti.
I’m on my way to the opening cocktail evening for the Food Writers Conference in Napier. The hotel lift opens at my floor and I stop, speechless, as Richie McCaw [current All Black captain] and a couple of his Canterbury Crusaders teammates smile nonchalantly out. No room for me – these boys are big! What am I doing wobbling off to eat and drink tonight? I should be in the gym chiselling my body like these amazing specimens. The momentary motivation passes as we enter the whitewashed historic Hawkes Bay Club, just a stone’s throw from our hotel.
“I’ve just walked into Brad Thorn’s stomach!” my friend Jenny from Beef and Lamb New Zealand says as we munch on large green Orcona jalapenos stuffed with cream cheese and sprinkled with smoked paprika. “Those boys are big!”
