Recipes for Matariki 2025
Kendra's Easy Focaccia Bread
Ingredients
- 500ml warm water
- 1 ½ Tbsp Edmonds active yeast
- 1 ½ tsp salt
- 1 tsp white sugar
- 570g high grade flour
- Olive oil
- Flaky salt
- Sprigs of rosemary
- Thinly sliced garlic
Method
Put the water, yeast, salt, sugar and 1 tablespoon of the flour into a large mixing bowl. Stir together, cover and leave for 10 minutes. Add the remaining flour and mix until smooth. Cover the bowl with a damp cloth and set aside for at least 45 minutes to rise. Preheat the oven 220c bake. Oil a large, shallow roasting dish. Scrape the risen dough into the dish and, with oiled hands, spread it out evenly. Dimple the top with your fingers and sprinkle with salt. Add small sprigs of rosemary and scatter with garlic. Bake for 15 minutes until risen and golden brown. Brush with more oil and serve warm.
Michelle's Turkish Soup (Dairy Free + Vegan)
Ingredients
- 6 tbsp neutral oil
- 3 onions, finely chopped
- 3 tsp tomato paste
- 1½ tsp paprika or smoked paprika
- ¼ tsp cayenne pepper
- 1½ cups red lentils
- ¾ cup bulgur or cracked wheat
- 12 cups vegetable stock or water
- 2 tbsp lemon juice
- 2 tbsp chopped mint leaves, plus extra sprigs to serve
- 1½ tbsp dried mint
- salt and ground black pepper, to taste
- 1 cup natural yoghurt, to serve (optional)
- Lemon or lime cheeks, to serve
Method
Heat oil in a large, heavy pot and cook onions over a gentle heat until very soft (about 10 minutes). Stir in tomato paste, paprika and cayenne and cook for another minute. Mix in lentils and bulgur or cracked wheat, then stock or water. Bring to a boil then reduce heat to a low simmer and continue to cook, stirring now and then, for 30 minutes. Remove from heat and stir in lemon juice, mint leaves and dried mint. Adjust seasonings, including cayenne pepper, to taste, cover and leave to infuse for 10 minutes. When ready to serve, bring back to a simmer, divide between serving bowls, swirl in a little yoghurt if using, and serve.
Amy's Orange Almond Cake (Gluten Free)
Ingredients
- 185g butter
- 1 tbsp grated orange rind
- 1 ¼ cups caster sugar
- 6 eggs
- 3 cups ground almonds
- ¾ cup coconut
- ¾ cup rice flour
- 1 tsp gluten free baking powder
Syrup
- Juice of 1 orange
- 1/3 cup water
- 1/3 cup caster sugar
Method
Grease a 21 cm cake tin and dust with rice flour. Beat together butter, orange rind and sugar. Add eggs one at a time. Stir in ground almond, coconut, rice flour and baking powder. Can decorate with sliced almonds or blueberries pressed in to top of cake mixture. Bake for 1 hour at 180°C. Stand for 5 minutes in tin, then remove from tin and immediately pour hot syrup over cake.
