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Summer Prawn Salad

1 fresh Mango – peeled and cubed
1 Avocado – peeled and sliced
125 grams sliced Brie (or any soft cheese of your choice)
Salad greens
500 grams raw Prawns
1 tablespoon Soya Oil
3 tablespoons Sweet Chilli Sauce
1 teaspoon grated Green Ginger
1 clove crushed Garlic

Dressing: (place all ingredients in a lidded jar and shake well)

3 tablespoons Sweet Chilli Sauce
Juice of 2 Lemons or Limes
1 teaspoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Peanut or Soya Oil

Marinate prawns in sweet chilli sauce, garlic and ginger for 1 hour. On a large platter make a bed of salad green, scatter over the mango cubes, avocado slices and brie slices.

Heat 1 tablespoon soya oil in a large fry pan and quickly sauté the prawns until they are pink and cooked through. Scatter the prawns over the salad platter and drizzle over the dressing.

Serve with sliced fresh Ciabatta bread.

Grilled Pizza-style Polenta

Grilled pizza-style Polenta(serves 4)

6 cups water
1 teaspoon salt
Freshly ground black pepper (to taste)
1 tablespoon butter
2 cups instant polenta

Bring water, salt & pepper to the boil in a saucepan or in the microwave in a large microwave jug. Add polenta in a thin stream while stirring. Cover and cook 3-5 minutes. (Optional: add ¾ cup crumbled feta and 1 teaspoon finely chopped rosemary)

Spread cooked mixture in a shallow oiled dish to form an inch thick slab. Chill till firm.

Drain 400 grams tinned tomatoes (1 tin) and place in bowl and mash. Add 1 clove crushed garlic, 1 small finely chopped onion, ½ teaspoon salt, 2 tablespoons olive oil. Cover and leave to stand for several hours to let flavours develop. Spread over polenta base and top with grated cheese and olives, (Optional: sprinkle over a little dried oregano or basil)

Bake in a hot oven for approx 30 minutes.

Pasta with a Lemon & Garlic Dressing

Boil approx 250 grams dried Spaghetti until al dente.

Drain well and immediately mix through the following:
1 clove chopped garlic
Finely grated zest & juice of 2 lemons
4 tablespoons olive oil
4 ounces grated parmesan
Freshly chopped parsley
Salt & freshly ground black pepper to taste

(This dressing is also delicious over freshly boiled hot potato chunks)

Salmon with a Lemon, Sundried Tomato & Basil Sauce

Salmon with a Lemon, Sundried Tomato & Basil sauce» This dish is available as a main course served in Kamahi Cottage

4 pieces salmon (approx. 150 grams each)
1 large lemon
4 tablespoons extra virgin olive oil
100 grams sundried tomatoes (cut into fine strips)
Generous handful of basil & parsley (chopped)
50 ml white wine
100 mls chicken stock
100 mls cream
Salt, pepper & a little grated nutmeg to season

Preheat oven to 200°C.

Juice half the lemon and cut the rest into 4 slices. Mix the lemon juice and 2 tablespoons olive oil and marinate the salmon for 30 minutes with the lemon slices. Heat remaining 2 tablespoons oil and fry the lemon slices (sprinkled with a little sugar) till golden. Remove and set aside. Add wine, stock and marinade to pan. Simmer to reduce by half. Add cream, herbs and tomatoes. Simmer till syrupy. Bake the salmon for 10–15 minutes in a very hot oven (220°C) till just tender. Serve with rice or noodles – Pour a little of the sauce over each piece of salmon.

Ramekin Baked Eggs

Ramekin baked eggs(A breakfast favourite at Kamahi Cottage)

» This dish is available as a breakfast served in Kamahi Cottage

For each serving:
2 thin slices bread
1 large egg
3–4 narrow slices of cheese (cheddar, feta or brie)
2 tablespoons cream
1 teaspoon coarse grain mustard
Salt & freshly ground pepper to taste

Preheat oven to 180°C.

Generously brush the base and sides of an oven-proof ramekin (1 cup capacity) with a little melted butter. Cut a circle of bread to fit the ramekin base. Cut the other slice into 4 triangles and line the sides with these "sails". Insert cheese along sides. Carefully break in the egg. Combine cream, mustard, salt and black pepper and spoon over the egg. Bake 12–15 minutes until golden and cheese has melted.

(Optional: Add chopped herbs such as chives, chervil and parsley or replace cheese with chopped bacon or smoked salmon pieces)

Chicken Roasted with Red Wine & Grapes

Chicken with red wine & grapes» This dish is available as a main course served in Kamahi Cottage

2 red onions cut into wedges
350 grams large red seedless grapes cut into small bunches
¾ cup balsamic vinegar, plus extra to drizzle
4 rosemary sprigs
2 tablespoons extra virgin olive oil
8 chicken thigh cutlets (skin on & bone in)
200ml light red wine (e.g. pinot noir or merlot)
2 bay leaves

Preheat oven to 200°C.

Scatter onions and grapes into a lightly oiled oven dish and then toss with 1 tablespoon of the oil, balsamic vinegar, rosemary, salt and freshly ground black pepper. Roast for 20 minutes until onions are tinged golden and grapes have wilted. Heat remaining oil in a fry pan over high heat and brown chicken, skin side down until deep golden. Add chicken, skin side up, to the roasting pan. Add red wine and bay leaves and roast for 20 minutes or until cooked through. Serve with grapes and onion over mashed potato drizzled with pan juices and a little extra balsamic vinegar.

Rustic Tomato Soup

Rustic Tomato Soup» This dish is available as an entrée served in Kamahi Cottage

2 tablespoons olive oil
1 finely chopped onion
1 clove finely chopped garlic
1 finely diced large potato
800 grams tinned tomatoes and their juice
1 cup (250 ml) dry white wine
1 cup chicken stock
½ teaspoon dried basil
1 teaspoon sugar
2 cups milk
2 tablespoons flour
Salt & freshly ground black pepper

In a large pan gently sauté onion, garlic and potato until slightly softened. Add tinned tomatoes, wine, stock, basil and sugar and simmer until soft. Puree to desired consistency. Mix cold milk and flour till smooth and stir into pureed soup. Simmer for approximately 10 minutes and season with salt and pepper to taste. Serve with a swirl of cream and sprinkle over freshly chopped parsley or basil.

Asian style Pasta Salad

(Delicious hot or served at room temperature)

3 cups spiral pasta
½ cup soy sauce
½ cup soy or canola oil
1 clove very finely chopped garlic
1 teaspoon grated green ginger
1 tablespoon honey

Cook pasta in plenty of salted boiling water until al dente. Drain well and place in large bowl. Immediately pour over soy sauce, oil, garlic, ginger and honey mixture. Stir gently from time to time until dressing is absorbed by the hot pasta.

Add any or all of the following:
½ cup chopped cashew nuts
2–3 sliced spring onions
Diced red and yellow capsicum

Moroccan Chicken with Spiced Couscous

(A dinner favourite at Kamahi Cottage)

» This dish is available as a main course served in Kamahi Cottage

4 cloves garlic
1 tablespoon cooking oil
700 grams diced chicken breast or thigh meat
½ cup chopped dried apricots
½ cup chopped dried prunes
2 teaspoons paprika
2 teaspoons cumin
2 cups chicken stock
4 tablespoons tomato paste
2 tablespoons apricot or plum jam

Chop garlic and fry gently till golden. Add chicken, dried fruits, spices and jam and stir fry till well coated and meat is coloured. Add stock and simmer approximately 30–40 minutes till sauce is thickened. Serve with spiced cous cous.

Spiced Couscous

1½ cups couscous
1 teaspoon salt
2 tablespoons olive oil
2 cups boiling water
1 onion
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric

Pour boiling water over couscous, add salt and oil and let stand till the grains swell and the water is absorbed. Chop onion finely and fry in a little cooking oil with the spices until soft. Fork the onion and spice mix through the couscous.

Strawberry Ice Gateau

Upstairs bedroom Kamahi CottageBase:
150 grams plain sweet biscuits
½ cup shredded coconut
1½ teaspoons ground cinnamon
100 grams melted butter

2 egg whites, at room temperature
250 grams fresh or frozen strawberries
Juice of 1 lemon
1 teaspoon vanilla extract
1 cup sugar
1 cup cream, whipped to form soft peaks

Fresh berries
Berry syrup

Line the base of a 26–28 cm spring form cake tin with baking or waxed paper.

Crush the biscuits in a food processor and add coconut, cinnamon and melted butter. Mix well to combine and press into the base of the spring form tin. Refrigerate or freeze while you prepare the filling.

Place egg whites, lemon juice, vanilla essence, sugar and berries into a large, clean electric mixer bowl. Beat on high speed for 7-10 minutes until the mixture is very thick and fluffy and all the sugar is dissolved. Carefully fold in the freshly whipped cream, so that everything is well combined. Spoon over the crust base and smooth down. Cover with plastic film and freeze for at least 4 hours or until very firm.

Serve cut in wedges with a little berry syrup and fresh berries spooned over... mmmmm!

Lemon Yoghurt Cake

Lemon Yoghurt CakeIn a large bowl beat together:

Finely grated rind of 2 lemons
1¾ cups sugar
1 cup canola oil (or other unflavoured oil)
1 cup natural yoghurt
4 tablespoons lemon juice
2 eggs
½ teaspoon salt

And beat in:

2 cups flour
2 teaspoons baking powder

Pour into a baking paper lined 23cm tin and bake in a pre-heated oven at 180°C for approx. 35 minutes

(This is also delicious made with oranges or limes)

Lemon Silk Tart

Lemon Silk Tart» This dish is available as a dessert served in Kamahi Cottage

Line a round pie or flan dish with baking paper. Roll out sweet short crust pastry and line the flan dish.
Prick well and bake in a moderate oven until just cooked but not yet brown.

Then beat together:

Finely grated zest of 1 lemon
Juice of 3 lemons
3 eggs
½ cup sugar
½ cup sour cream

Pour into the pre-baked pie shell and bake at 175°C until set and golden (approx 15–20 minutes).

Lemon Shortbread

250 grams softened butter
Finely grated zest of 1 lemon
½ cup corn flour
¾ cups icing sugar
1½ cups flour

Beat together butter, lemon zest, corn flour and icing sugar until the mixture is very pale and creamy. Mix in the flour to form a soft dough. Place on a piece of well floured foil and shape into a log. Chill till firm and cut off 1cm thick slices. Place on a baking paper lined tray and bake at 130°C. for 25–30 minutes

Divine Lemon Slice

1¼ cups flour
½ teaspoon baking powder
125 grams butter
¼ cup castor sugar
Grated zest of 1 lemon

3 eggs
1 cup castor sugar
½ teaspoon pure vanilla essence
Grated zest of 2 lemons
Juice of 3 lemons
¼ cup flour

Preheat oven to 180°C.

Place base ingredients in a food processor and process till soft dough beads form. Turn out and bring together. Press dough into a baking paper lined 20cm x 30cm baking tray. Bake for 12–15 minutes until slightly golden. Meanwhile prepare the topping. Beat eggs and castor sugar till light and fluffy. Fold in grated zest, lemon juice and flour. Mix well. Pour over hot base and continue baking at 180°C. for 25 minutes until spongy and golden. Allow to cool, dust with icing sugar and cut into slices with a hot knife.

Lemon Syrup Concentrate

(A favourite refreshing summer drink at Kamahi Cottage)

3 lemons
750 grams sugar
25 grams citric or tartaric acid powder
Boiling water

Place the thinly sliced peel of 1 lemon in a food processor with 2 cups of the sugar and process until sugar is yellow and oily looking. Juice all 3 lemons and mix with the lemon sugar. Add the remaining sugar and citric acid and enough boiling water to make the volume up to 6 cups (1½ litres) of syrup. Cool and store in the fridge in a well sealed container. Serve well diluted with iced water

Chocolate Fudge & Fruit Slice

150 grams butter
¾ cups sugar
1 egg
70 grams sliced almonds or walnut pieces
½ cup sultanas or raisins
½ cup chopped glace cherries & dried cranberries
1½ tablespoons cocoa
1 cup flour
1 teaspoon baking powder

Melt butter and sugar together. Stir in all the rest of the ingredients and mix well. Spread out into a baking paper lined 20cm square tin. Bake at 180°C. for approximately 20–25 minutes. Then melt about ¼ cup chocolate and drizzle over the top. Cut into slices

Orange flavoured Chocolate Cake

Orange flavoured Chocolate Cake» This dish is available as a dessert served in Kamahi Cottage

1¾ cups flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
Finely grated zest of 1 orange
1 teaspoon vanilla essence
1 cup freshly brewed strong black coffee
½ cup soya oil

Mix everything in a food processor until very smooth. Pour into a baking paper lined 23–25cm tin (or several smaller tins). Bake 1–1½ hours at 180°C until cooked (test that a skewer inserted in the centre comes out clean). Cool and ice when cold.

1 cup icing sugar
2 tablespoons cocoa
Mini chocolate cakesFinely grated rind of 1 orange
1–2 tablespoons soft butter
Hot water to mix to a spreadable consistency

(Hint: You can use this recipe to make fabulous Chocolate Glazed Truffle Cupcakes – just use cupcake cases and three-quarters fill with the orange-flavoured chocolate cake batter – the baking time will be shorter, so check after about 20 minutes.When cool spread with chocolate ganache.)

Plum Flan

Rustic fresh plum flan» This dish is available as a dessert served in Kamahi Cottage

800 gram tin red plums
200 grams butter
5 tablespoons sugar
2 eggs
Grated zest of 1 lemon
½ cup milk
1¾ cups flour
3 teaspoons baking powder

Line a large flan tin (23cm) with baking paper and preheat oven to 180°C. Cream butter and sugar until pale coloured and fluffy. Beat in eggs and lemon rind until well combined. Stir in flour and baking powder with milk and spread over the base of the flan dish. Drain plums and reserve the juice. Halve plums, remove stones and place close together over the cake batter. Sprinkle over a little extra sugar and bake for 45–50 minutes. Cool and remove from the tin. Mix reserved plum juice with 2 teaspoons cornflour or arrowroot and heat gently till slightly thickened.

To serve: Dust slices of flan with icing sugar, pour over a little warm plum syrup and add some freshly whipped cream on the side.

Banana Cake with Almond Topping

Banana cake with Almond Topping125 grams butter
1 cup sugar
2 eggs
3 bananas
2 cups flour
2 teaspoons baking powder
¼ cup milk

2 tablespoons butter
¼ cup brown sugar
¼ sliced almonds
½ teaspoon cinnamon

(Melt butter and combine with rest of topping ingredients)

Place softened butter, sugar, and eggs in a food processor. Process till smooth. Add bananas and process until well combined. Add flour and milk and pulse until flour is just mixed in. Spread into a baking paper lined 20cm round cake tin. Sprinkle with topping and bake at 180°C. Cool in the tin, turn out and dust with icing sugar.

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