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Ultimate Spanish Eggs

https://www.kapiticollection.co.nz/recipe/ultimate-spanish-eggs

Large onion, finely sliced. Clove garlic, crushed. Cannelleni beans, rinsed and drained. Chorizo sticks, finely sliced. Fresh watercress or rocket. Finely sliced flat leaf parsley. Sea salt and pepper. Preheat oven to 180 . In an ovenproof skillet, gently fry the onion and garlic in olive oil until fragrant and transparent, add paprika and fry for a further minute. Add whole peeled tomatoes, tomato paste and beans and simmer for five minutes. Serve with hot crusty bread.

kapiticollection.co.nz

Flambéed Banana Split with Chilli Toffee shards

https://www.kapiticollection.co.nz/recipe/flambeed-banana-split-with-chilli-toffee-shards

Flambe ed Banana Split with Chilli Toffee shards. Kapiti Triple Chocolate Ice Cream. Lime, rind finely grated. To make the toffee, stir water and sugar in a saucepan over a low heat until sugar dissolves. Increase the heat to a high temperature until the toffee is golden and runny. Remove from the heat and immediately pour a thin even layer onto a baking tray lined with greaseproof paper. Serve immediately with a generous dollop of Triple Chocolate Ice Cream and top with toffee shards.

kapiticollection.co.nz

Kikorangi & Broccoli Soufflé

https://www.kapiticollection.co.nz/recipe/kikorangi-broccoli-souffle

Kikorangi & Broccoli Souffle. Makes 6 Souffle s. Broccoli once cooked and prepared, approx. 1 heaped cup. Butter, plus extra for greasing. Flour, approx. 2 heaped tablespoons. Large eggs, separated. Preheat oven to 180 . Coat six ramekins with a generous amount of soft butter and line the inside of each ramekin with a coating of panko crumbs, covering the butter. Place all dishes on a baking tray. Remove from heat, stir in 75g of Kikorangi Blue Cheese and leave to cool.

kapiticollection.co.nz

Mozzarella Tomato Skewers

https://www.kapiticollection.co.nz/recipe/mozzarella-tomato-skewers

A savoury sweet delight as part of a Tapas night or ideal for when you need quick and easy party food that’ll get people talking. Drain the Bocconcini and chop into small squares that can be skewered easily. Alternate skewing a cherry tomato followed by a piece of Bocconcini onto the wooden cocktail sticks, until they are just about full. Drizzle each skewer with basil pesto and olive oil. Serve to your guests at room temperature, and provide a separate bowl for the used sticks.

kapiticollection.co.nz

Scallops on Cauliflower & Ramara Puree

https://www.kapiticollection.co.nz/recipe/scallops-on-cauliflower-ramara-puree

Scallops on Cauliflower & Ramara Puree. Cauliflower - finely chopped. In a heavy based frying pan fry the chopped cauliflower in olive oil. Add the cream and milk and continue to cook until cauliflower is cooked and soft through. Remove from the heat and add Ramara. Season, then immediately transfer into a blender and blitz while hot, until smooth and creamy. In a separate frying pan, quickly sear the scallops until caramelised on each side and cooked through. Fonterra Brands (New Zealand) Limited, 2016.

kapiticollection.co.nz

Fig & Gingernut Ice Cream Cookie Sandwiches

https://www.kapiticollection.co.nz/recipe/fig-gingernut-ice-cream-cookie-sandwiches

Fig & Gingernut Ice Cream Cookie Sandwiches. Cookies - makes approx. 16 (for 8 sandwiches). Of Kapiti Gingernut Ice Cream. Dried Turkish figs, roughly chopped quite small. Crystallized ginger, roughly chopped quite small. Preheat oven to 180 and line a baking tray with baking paper. In a large mixing bowl mix together flour, baking powder and salt and set aside. While cookies are cooling, gently melt the chocolate in a glass bowl over a saucepan of boiling water.

kapiticollection.co.nz

Tuteremoana & Chocolate Profiteroles

https://www.kapiticollection.co.nz/recipe/tuteremoana-chocolate-profiteroles

Tuteremoana & Chocolate Profiteroles. Chives, finely sliced. Smoked salmon slices, finely diced. Red onion, very finely diced. Preheat oven to 200 . Add the butter, water and salt to a saucepan, and bring to boil. Reduce the heat, add flour and stir rapidly until the mixture forms a ball. Remove from the heat and allow dough to cool slightly, for a minute or two. While the profiteroles are cooling, mix together the Anchor cream cheese, lemon juice, wasabi and chives until well combined.

kapiticollection.co.nz

Red velvet, raspberry & white chocolate ice cream cake

https://www.kapiticollection.co.nz/recipe/red-velvet-raspberry-white-chocolate-ice-cream-cake

Red velvet, raspberry & white chocolate ice cream cake. Unsalted butter, softened. Liquid red food colouring. Kapiti White Chocolate and Raspberry ice cream, softened. White Chocolate and Cream Cheese Icing. Cream cheese, softened. White chocolate, Broken in pieces. Preheat oven to 175 C and grease two 22-23 cm springform pans. Sift together the flour, salt, and cocoa powder. Fold the sifted dry ingredients in, a third at a time, alternating with the buttermilk until all combined. Place the white chocola...

kapiticollection.co.nz

Drunken Fig & Gingernut Ice Cream Terrine

https://www.kapiticollection.co.nz/recipe/drunken-fig-gingernut-ice-cream-terrine

Drunken Fig & Gingernut Ice Cream Terrine. Kapiti Gingernut Ice Cream. Add cream and sugar into a small saucepan and boil over a medium heat for 5 minutes, while stirring continuously. Remove from the heat and stir in butter until melted. Chop 6 figs into small pieces, stir through the syrup and set aside to cool. In a shallow dish combine orange juice and Cointreau. Dip each ginger nut in the mixture for 20 seconds and rest on a plate. Wrap the glad wrap over the top and place into the freezer overnight.

kapiticollection.co.nz

Raspberry & White Chocolate Ice Cream Filled Profiteroles

https://www.kapiticollection.co.nz/recipe/raspberry-white-chocolate-ice-cream-filled-profiteroles

Raspberry & White Chocolate Ice Cream Filled Profiteroles. Light and crispy profiteroles filled with rich and creamy Kapiti White Chocolate and Raspberry ice cream and topped with a warm white chocolate and lemon sauce. Kapiti White Chocolate and Raspberry ice cream, softened. White Chocolate and Lemon Sauce. Lemons, zest finely grated. Preheat oven to 220 C and line two trays with baking paper. Place the butter in a saucepan with water and bring to the boil. Cover lightly and stand until cool. Cool for ...