Hui

ngawini - Aug/14  at  10:18 PM

A Recipe For Cats

‘MADAME’ THE CAT
Firstly - a good stroke and cuddle at the beginning of each day.
100 grams of finely sliced gravy beef;
Saucer of milk(not too cold)!
Tickle under the chin at the end of each day…

P U R R R R!

Tini - Aug/15  at  09:12 PM

HW Fruit Lax

1 pkt raisins
1 lb stoneless prunes
1 lb figs
2 oz senna powder
3 oz glycerine

Mince all fruit, add 2 oz senna powder & 3 oz glycerine.

Mix well with hands.

Tini - Aug/15  at  09:21 PM

HW Eggs for Skin Beauty

Beat an egg yolk with 2 teaspoons honey & a few drops olive oil.
Apply to face and neck with cotton wool.
Allow to dry,then remove thoroughly with lukewarm water

Tini - Aug/15  at  09:27 PM

HW Egg Rinse for Hair

Beat one egg well.
Massage into hair before it is washed.
Rinse well in lukewarm water.
Wash and dry hair as usual.
result..shiny manageable hair.

Tini - Aug/15  at  10:43 PM

FR Original Plant for Potato Leaven

1.5 pints water
1 potato
2 cups flour
1 teaspoon sugar
Boil the potato in 1.5 pints of unsalted water to mashing consistency, cool to lukewarm.
Mix in flour and sugar, pour into a quart preserving jar and leave in a warm place until it begins to ferment. This could take several days.

FR Rewena Paraoa

6 cups flour
3 tablespoon sugar
1 teaspoon salt
1 pint of leaven mixture

Mix all the ingredients well and leave to prove for 8 hours in a covered bowl in a warm place. Then knead mixture thoroughly; more flour may be required to make a firm dough.
Put into a warm greased camp oven & warm & grease lid as well and place on top, or put into 2 warmed & greased loaf tins & let rise again in warm place for another 1.5 hours

Bake at 220 Celsius for 45-50 minutes for camp oven bread, bake at 200 Celsius for 45-50 minutes for bread in loaf tins.

Return a piece of uncooked dough about the size of a tennis ball to the preserving jar and feed alternately with 1/2 teaspoon sugar one day & a little unsalted potato water the next, until the next baking.

Administrator - Aug/22  at  09:03 PM

This one is for Aunt Ila from Hoana.

On her recent trip to England she was given a cure for cramps. A natropath on the same bus trip explained that one method of relieving minor cramps was to protrude your tongue until the pain eases. (True Story man)- Submitted by Kahuna.

Administrator - Nov/14  at  04:48 PM

1 can of raspberries,
Nutrigrain,
Ice cream,
Cream,
Wafer biscuits,
Can’t beat it!
- Submitted by Reriti

Administrator - Dec/14  at  11:17 AM

Christmas Eggnog

6 large eggs
3/4 cup sugar
11/2 cups brandy
1/2 cup rum
4 cups milk
4 cups cream
1/2 cup icing sugar
nutmeg to sprinkle

Separate the eggs.  Beat the yolks gradually, adding the sugar while beating until they are pale and golden.
Slowly beat in the brandy and rum, then beat in the milk and half the cream.
Just before serving, whisk the egg whites until stiff and fold them into the eggnog mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass of eggnog with a dollop of sweetened, whipped cream and a sprinkle of nutmeg.

Enjoy!

Tini - Jun/24  at  10:09 PM

FR Honey Rice Bubbles

4 oz butter, 3Tbsp honey, 3 Tbsp brown sugar and 1 tsp vanilla essence. Boil together for 2-4 minutes take off heat then add 4 large cups rice bubbles.

Press into sponge roll tin and set in fridge

My mother loves these

Huia-a-Uenuku - Jul/13  at  10:42 AM

garlic chilli prawns

a nob of butter
garlic to taste
as many prawns as you want
a reasonable amount of cream
crushed chilli bought from store added according to your taste or tolerance ( the acidity in it adds to the flavour)
a handful or two of grated cheese

panfry prawns in butter and garlic
add prawns and chilli
then cream and cheese and simmer until prawns cooked
don’t cook for too long or else prawns will turn to rubber.

Administrator - Mar/09  at  07:43 PM

Fried Bread

5 kg bag of standard flour will make approximately 100 fried bread. Do Not use self raising flour

Ingredients:

Sure Raise red lid yeast (it looks like a combination of powdered and seed like yeast) has to be this red lid

Sugar

Standard flour

Water

Pinch of salt

New canola cooking oil

Method:

To each cup of flour I use 1 heaped teaspoon of yeast

A jug of warm water (approximately 2 cups) sprinkle in 3 teaspoons of sugar and then 8 teaspoons of yeast.

Allow this liquid to bubble, approximately 5 minutes a yeast foam will form.

Now in the bowl which has 8 cups of flour, pour and stir the yeast mixture in and then knead this dough into the same consistency as a scone dough. (Add more liquid if needed, just rinse out the residue yeast from the jug.)

Knead well for about 3 minutes and then place dough in a large container that has been lightly oiled e.g oven baking dish, large Tupperware be mindful that the dough is going to rise by 3 times its original size.  Cover the dough with a damp tea towel and place in a warm area to rise for 2 hours.

After 2 hours:

Oil your hands, and roll your dough into balls, allow to raise again on the bench for about 15 minutes and then fry in the heat oil.(By this time you will have a hundred dough balls lined up, so have heaps of bench space. You determine the size of the breads. The frying pan needs to be half full with oil. Do a test run first and the bread should puff up, don’t cook too quickly or they will be raw in the middle...(not a good taste)

From Amiria’s mate!