Natalie Oldfield attributes her Gran – Dulcie May, for instilling in her a love of food and that food prepared with love was at the heart of every home every day. This love of food led her to open her renowned Auckland food store – Dulcie May Kitchen, filled with baking, jams and preservers.
Dulcie May Kitchen – Every day, the 3rd book for Oldfield, follows on most recently from the highly successful Gran’s family table which sold not only in NZ but off shore as well.
On opening Everyday there is an immediate sense of warmth and well being that Dulcie May brand is all about. The food looks tasty yet achievable and the recipes all make perfect sense.
With a modern twist on traditional favourites you will find loads of everyday choices in Dulcie May Kitchen – Everyday, including delicious looking creamed rice with rhubarb, mouthwatering pineapple and banana iceblocks and a light and fluffy spinach and mushroom roulade.
Recipes such as roast lamb represent our changing society with a Thai style dressing replacing the traditional mint sauce.
The recipes move through the daily meals and in betweens with a special chapter dedicated to cooking for kids – think chicken nuggets and cranberry meatloaf.
Each recipe is accompanied by stylish image produced by photographer Todd Eyre.
Dulcie May Kitchen is very likely to follow in the same succesful path as Gran’s Table.
For more information go to www.dulciemaykitchen.com
250 g round wine biscuits, crushed
100 g butter, melted
500 g cream cheese, softened
1/4 cup caster sugar
2/3 cup cream
2 tsp gelatine dissolved in 1/4 cup boiling water
200 g white chocolate, melted
2 tbsp passion fruit pulp
Thoroughly grease a 20 cm spring-form cake tin and line the base with non-stick baking paper.
Combine the biscuit crumbs with the melted butter and press into cake tin.
Refrigerate for 15 minutes.
In a large mixing bowl, combine the cream cheese, sugar, cream and gelatine and
beat with an electric beater. Add melted chocolate and passion fruit pulp and mix well.
Pour the mixture into the prepared tin.
Refrigerate for about 3 hours or until set.
Makes 1 x 20 cm cake
COURGETTE, LEEK AND RICOTTA LASAGNE WITH FRESH HERBS
3 tbsp olive oil
3 cloves garlic, crushed
3 leeks, thinly sliced
6 courgettes, roughly sliced
2 x 400 g tins crushed tomatoes
1 x 420 g tin tomato soup
½ cup chopped parsley
½ cup chopped basil
salt and pepper
450 g ricotta
50 g butter
2 tbsp standard fl our
1½ cups milk
400 g fresh lasagne sheets
Preheat oven to 180°C. Grease a large lasagne dish.
Heat oil in large pan, add garlic and leek and cook for 8–10 minutes or until soft but
not brown. Add courgette, tomatoes and tomato soup. Bring to the boil and simmer for
8–10 minutes. Add parsley and basil and season with salt and pepper. Set aside to cool.
In a separate bowl, mix together ricotta and eggs until well combined.
For the white sauce, heat the butter in a pot over medium heat. Once melted add fl our
and cook for 1 minute. Slowly add milk, stirring constantly until combined. Reduce
heat and simmer for 1 minute.
Place one sheet of fresh lasagne at bottom of dish. Place half of the tomato mix on top
followed by half of the ricotta mix and repeat process starting with lasagne sheet. Place
last lasagne sheet on top of ricotta mix and pour over white sauce.
Cook for 30–40 minutes or until bubbling and golden.
To win one of 5 copies of Dulcie May Kitchen – Everday email [email protected]with Dulcie May in the subject line.
Competition closes May 1st.