Your Recipe Requests

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Readers Recipe Requests

Often we go to a Cafe or Restaurant and taste something positively delicious that we would like to make at home.
If you have a recipe request that you would like then email me [email protected] with as much information as possible and I will do my best to get it for you. 

 Maddie requested this Indonesian Rice Salad from Capers, Epicurean Cafe 1181 Eruera St in Rotorua.  Thanks to Amanda for sharing the recipe.

2 cups brown rice, cooked
1 cup roasted peanuts
1 cup currants
1/3 cup poppy seeds
2 cups cooked kidney beans
1/4 cup sultanas
1/2 cup sunflower seeds, toasted
1/3 cup sesame seeds, toasted
3 stalks celery, finely chopped
2 capsicums, diced
1/2 cup choped parsley

Mix all ingredients together and pour over dressing.

1 cup oil
1/2 cup raisins
1 cup cider vinegar
juice of 1 lemon
1 dessertspoon curry powde                     

Heat oil, add curry powder and sizzle for no longer than 1 minute. Pour in cider vinegar slowly, add raisins, bring to the boil and simmer for 5 minutes. Remove from heat, add lemon juice allow to cool and blend in processor until smooth.


Gala Café in Mt Eden, Auckland make the best blueberry and lemon curd scones. 
They are really happy to share this recipe – I myself made them and agree they are delicious.


Gala Café G08 / 23 Edwin St Mt Eden Auckland


Blueberry, Lemon Curd Scones

 800g (6 cups) flour
6 tsp baking powder
3 tbsp sugar
300g butter
400ml milk
1 tbsp cold water
1/2 cup lemon curd
1 ½ cups blueberries (can use frozen)
2 cups icing sugar
1 tsp vanilla extract

 Preheat oven to 210 C.  Sift flour, baking powder and sugar into a large bowl and rub in butter until mixture resembles coarse breadcrumbs.
Make a well in the centre and pour in milk and water, mixing quickly with a knife to make a soft dough. 
Turn dough out onto a lightly floured surface and roll into a rectangle 40 x 50cm.  Cut rectangle in half. 
Spread one surface with lemon curd and sprinkle with blueberries, place the second half on top.  Cut into 15 pieces and place on a cold baking tray. 
Bake for 12-15 minutes until golden.
Mix icing sugar, vanilla and enough water to make a firm icing.  Ice scones when slightly warm.

 Maryloo asked for Apricot Coconut Slice from Robert Harris in Fielding.
Milton Thomas, owner was more than happy to provide this recipe that I have amended to suit a domestic kitchen.





Robert Harris Apricot Coconut Slice (adapted by Helen)

1 1/2 sheets sweet shortcrust pastry
400g can peaches, drained and chopped
1/4 cup passionfruit pulp
3/4 cup chopped dried apricots
3/4 cup walnuts, roughly chopped
3/4 cup sultanas
150g butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups coconut

Preheat oven to 180 C.  Line a slice pan with pastry and bake blind for 15 minutes.  Remove weights and cook a further 5-10 minutes until golden and firm to touch.  Allow to cool. 
Mix peach, passionfruit and apricots together, then spread over the cooled base.
Evenly sprinkle walnuts and sultanas over the fruit.
For the topping, mix together the butter (Softened, not melted) white sugar & vanilla in a bowl and microwave for 5 mins;
Mix in eggs and coconut and spread over middle ingredients;
Bake for 30 minutes until the top is golden brown






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7 thoughts on “Your Recipe Requests

  1. Helen, I have made your scone recipe and at the age of 77 I have to admit they are better than my Mum’s and mine. Thanks for a lovely recipe.

    I have also used the recipe given out for Puff Pastry. The recipe included a teaspoon of baking powder – another very useful recipe through your programme.

    Many thanks

  2. A word of warning: Gala’s lemon and blueberry scones are totally addictive. I can’t wait to have a go at making my own!

  3. I made the Robert Harris Apricot Coconut slice and can thoroughly recommend it ….. will certainly be a “favourite”.

  4. I made the lemon and blueberry scones as above and they are a winner :-)
    A tasty change from the plain scone without too much difficulty involved.
    A recommended recipe for when you want something a little bit special.