House full of blokes

Cheese rolls are a South Island favourite and a great freezer standby to go with soup over winter. The boys cook up a serving in the sandwich press as a quick and tasty afternoon snack - they love them with tomato soup.  This is a pretty classic recipe - some officianados would quibble that there should also be a finely chopped onion, mustard and fresh cream added - but this version goes down a treat at my house and is very quick and simple. Ingredients - makes 42 1 can evaporated milk 1 sachet onion soup mix (if you can't get this use a couple of teaspoons of onion stock powder) 500g grated cheese (mild or tasty cheddar) 2 loaves white or wholemeal thin sliced bread.  Method Place evaporated milk, soup mix and cheese in a pan or microwave proof container.  Stir to mix well.  Heat for 2 minutes on high in the microwave or over a medium heat on the stove top until the cheese is starting to get melty and it looks like a lumpy, milky ...

We love pies and chicken pies are totally awesome. I bought some individual pie tins, classic oval shape and the size you buy at the petrol station or local dairy and I have really enjoyed making, eating and filling my freezer with pies. Chicken is probably my fave - lummox number 3 informs me that pulled pork with black beans is his fave - but that is another story... Ingredients - to make 8 pies 1x pack savoury short crust pastry 1x pack flaky puff pastry The blocks give the best result - but if you get pre-rolled sheets you will need 4 of each.  6-8 skinless chicken thighs 1 leek chopped into 1cm chunks 4 rashers streaky bacon 1/2 cup 1cm diced mushrooms (button or portobello) 50g butter 1/4 cup plain flour 1 cup milk 1 cup chicken stock (use juices from cooking the chicken and top up if needed) Dried or fresh herbs if your choice - I used an Italian dried mix and a large handful of chopped fresh parsley.  1 egg lightly beaten to glaze....

This is slow food. Chicken broth made by poaching a whole chicken with fragrant Asian spices. Serve with slippery rice noodles, fresh herbs, chili and veges to add brightness and texture. Delicious and satisfying.  Ingredients - serves 4 For the broth: 1 small free range chicken 3 litres water (this will need topping up through the cooking time) 1 medium or 2 small onions halved or quartered 1 cinnamon stick 4 whole cloves  3 whole star anise Big chunk of fresh ginger chopped into inch cubes 2 tablespoons fish sauce 1 tablespoon brown sugar To serve: 1 pack rice noodles prepared to packet instructions Spring onion cut into strips Fresh herbs - basil, mint coriander Fresh chili chopped (or chili flakes) Fresh lime cut into wedges Method Put water into a large, deep pan and place on stove to bring to the boil.  Stud the onions with cloves (to prevent the cloves floating around) Place the onions in the water.  ...

Feta and spinach are a classic combination and my favourite flavours this summer. I've been making a yummy dip one of Annabel Langbein's recipes (follow the link to the recipe Spinah and feta dip )and these delicious parcels made by a house guest and adapted to become a family favourite. They are so tasty that I manage to get away with them as a vegetarian meal for the lummoxes. Ingredients 200g feta 1 leek or onion finely sliced 2 cloves garlic crushed 1 tablespoon fresh thyme 1 bag baby spinach (120g) Finely grated zest of 1 lemon 2 eggs 10-12 sheets filo pastry 50g butter- melted Method Pre heat oven to 200 C.  Cook leek or onion with garlic and thyme in olive oil over a low heat until soft and translucent.  Add the spinach, crumbled feta and lemon zest.  Cook until spinach is wilted.  Take off the heat and add two eggs and season with plenty of cracked pepper.  Stir to combine and leave off the heat.  ...

I love making Christmas treats to give as gifts. These truffles are dark chocolate, cranberry and orange with a touch of rum. The white chocolate and glacé cherries make them look festive and add a nice bite and touch of sweetness.  This recipe makes about 40. Ingredients  150g dried cranberries  Grated zest and juice of 1 orange 1/4 cup rum (dark or white rum) (use more orange juice if you don't want to use alcohol) 5 cups chocolate cake crumbs (I use a store bought chocolate trifle sponge) 250g good quality dark chocolate 150g white chocolate melts 1 tsp oil Red and green glacé cherries  Method  Chop cranberries and place in a sieve. Pour boiling water through the cranberries. Place in a bowl with the rum, zest and juice. Leave to stand while you crumb the cake and melt the chocolate  Stir melted chocolate, cake crumbs and cranberry mixture together.  Roll into walnut size balls and place on a paper lined tray o...

Came across this link for 10 basic meals. Worth saving to try these with lummoxes 2 & 3 before they join lummox 1 in the post living with your mum world.  http://m.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11481461&ref=NZH_FBpage

The youngest lummox is still basketball obsessed but has shifted allegiance to the Miami Heat.  The cake is a chocolate cafe cake. The black icing is chocolate buttercream with black food colouring.  The other decorations are cut from rolled out fondant icing and painted with food colouring with a little bit of icing sugar mixed in.  The little basketballs to hold the candles are painted fondant balls to hold the candles.