We are delighted to announce the launch of a new product in our online store this month. We're proud as punch and hope you like them too!
We thought it was time to revisit a design classic. Our brand new stackable cups, proudly designed and made in New Zealand, bring a column of vivid colour to kitchens (at home or work) and save on precious bench space. The prototypes for this design were lovingly made and tested over the past year and have been put to work in our home where they have already established themselves as firm family favourites.
You can mix and match your own colour palette from our fourteen delicious offerings. And the best news is that they comfortably fit under a coffee machine to hold that much needed morning tonic!
I am quite a fan of Australian cook Bill Granger's books. His chocolate chip cookies are a family favourite. If you make a double batch you can freeze the raw cookie dough so you have some more of these heavenly treats at the ready when unexpected visitors arrive. You can cook the raw cookie dough from frozen at the temperature and cooking times stated below.
Bill Granger's Chocolate Chip Cookies
125g unsalted butter, softened
1 1/4 cups tightly packed brown sugar
1 tsp vanilla essence
1 egg, lightly beaten
1 1/2 cups plain (all purpose) flour
1/2 tsp baking powder
a pinch of salt
1 1/2 cups chocolate bits
Preheat the oven to 180 degrees C (350 degrees F).
Place butter and sugar in a bowl and beat until light and creamy.
Add vanilla and egg and stir to combine.
Stir in the sifted flour, baking powder and salt until just combined.
Fold through chocolate chips.
Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading.
Cook for approx. 15-20 minutes until they turn pale gold.
Allow to cook on the tray for 5 minutes before placing biscuits on a wire rack to cool.
Bill Granger, Bills Sydney Food, Murdoch Books: Sydney, 2000, p. 111.
Tarta de Santiago would have to be my favourite almond-based, gluten free cake. It has a tender, citrus cake crumb and keeps extremely well, though I doubt it will bide much time on the kitchen table!
This recipe is by the celebrated cook, Claudia Roden, and can be found in her book “The Food of Spain: A Celebration," (Penguin, UK, 2012). I have substituted whole almonds (that required grinding) for ground almonds to save precious time. The cake is fêted in Southern Spain and has fascinating origins in religious traditions. Roden elucidates the cake’s origins as follows:
“This is a splendid cake which is normally made in a wide cake or tart tin and comes out low, but it is equally good as a thicker cake.
Pilgrims and tourists who visit the cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in all the windows of every pastry shop and restaurant, decorated with the shape of the cross of the Order of Santiago. I have watched the cake being made in many sizes, big and small, over a pastry tart base at a bakery called Capri in Pontevedra. This deliciously moist and fragrant homely version is without a base.
When I suggested to a man associated with the Galicia tourist office that the tarta was a Jewish Passover cake, he dragged me to a television studio to explain all. The presenters liked the idea. The Galician city of A Coruña is on the Jewish tourist route. There is a synagogue and an old Jewish quarter there. Jews from Andalusia, fleeing the Berber Almohads' attempts to convert them, came to Galicia in the 12th and 13th centuries.”
250g ground almonds
6 eggs, separated
250g caster sugar
grated zest of 1orange
grated zest of 1 lemon
4 drops almond extract
butter to grease the cake tin
flour (or cornflour for gf version) to dust the cake tin
icing sugar for dusting the cake
Beat the egg yolks with the sugar to a pale cream with an electric mixer, then beat in the orange and lemon zest and almond extract. Add the ground almonds and mix very well.
With a cleaned mixer, whisk egg whites until stiff and fold into egg and almond mixture – the mixture is so thick you need to turn it over quite a bit into the egg whites. Grease a spring-form cake tin around 28cm in diameter (preferably non-stick) with butter and dust with flour or cornflour, then pour in the mixture.
Put the cake into an oven preheated to 180C/gas mark 4 for 40 minutes or until it feels firm. Let it cool before turning out. Dust the top with icing sugar. If you like, cut the shape of a Santiago cross out of paper and place it in the middle of the cake before dusting with icing sugar. Then remove the paper shape.
A few weeks back I had the pleasure of participating in a "Meet the Makers" Mother's Day Event at Tessuti, a beautiful store that retails my ceramics in Herne Bay, Auckland. I spoke about the collection and then Jordan Rondel, The Caker, gave a cake decorating demonstration. Each guest was given a gorgeous plum, lime and coconut baby cake to adorn with vanilla bean cream cheese frosting, lime zest, freeze dried plums, toasted coconut and roses! You can purchase Jordan's cookbooks and cake mixes at Tessuti (and my ceramics of course!) Here are some lovely photos of the event taken by Yasmine Ganley.