Browse by Category
Recipes
News Search Results
Search results in category Recipes
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/margherita-pizza-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2324.jpg&description=<p>Pizza is everyone's favourite. It provides the bread that we all love, along with gorgeous toppings. And really, you can top it with just about anything you like. Savoury or sweet, once you have made your own you will never want to go back to pre-made. And it means you can use the very best ingredients. </p>
<p> </p>
<p>This particular recipe is for the classic Margherita, but of course you can use cheese, any kind you fancy, olives, chopped onion, chopped tomatoes, zucchini and capsicums when in season, broccoli florets, tinned sweetcorn, roasted vegetables, pineapple, banana, and that's just for the vegetarians among us. Any kind of meat can be used along with chorizo sausage, pepperoni or salami.</p>
<p> </p>
<p>Don't take the easy way out and buy the base ready made. Make it yourself. Honestly, it tastes so much better and the kids will love to make their masterpieces from scratch.</p>
<p> </p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Ingredients for the pizza base:</span></span></strong></p>
<p> </p>
<ul>
<li>15g fresh yeast (or dried if you prefer)</li>
<li>500g strong white flour</li>
<li>10g salt</li>
<li>50g olive oil</li>
<li>320g water</li>
<li>Plain white flour for dusting</li>
</ul>
<p><strong> </strong></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Ingredients for topping:</span></span></strong></p>
<p> </p>
<ul>
<li>250g cherry tomatoes or 6 – 8 large ones</li>
<li>Sea salt and freshly ground black pepper</li>
<li>1 tspn caster sugar</li>
<li>2 tspn dried herbes de Provence or a little fresh thyme and rosemary</li>
<li>100g mozzarella</li>
<li>Fresh basil leaves</li>
</ul>
<p> </p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Method:</span></span></strong></p>
<p> </p>
<ol>
<li>Preheat oven to 150C. Rub the yeast into the flour (or add dried yeast). Add the salt, olive oil and water. Mix the ingredients with a spatula for 2 – 3 minutes until the dough begins to form. </li>
<li>Place dough onto a very lightly floured surface and begin to work it by pulling it apart then pushing together again. Continue for 5 minutes or until the dough feels elastic. Form into a ball and leave to rest for half an hour to an hour in a warm place so that the dough rises.</li>
<li>While the dough is resting, cut the cherry tomatoes in half or quarter large ones. Lay them on a baking tray, skin side down. Season with sea salt and freshly ground black pepper.. Sprinkle a teaspoon of caster sugar over the tomatoes. Scatter the herbs over and place on the top shelf of the oven and cook until soft and slightly caramelised. Take care not to burn. When ready, leave to cool completely, then blitz in a blender with a little olive oil.</li>
<li>Turn oven up to 240C</li>
<li>Divide dough mixture into three, then with your hand, flatten into a round shape (it doesn't have to be perfect), then transfer each base onto a lightly floured baking tray.</li>
<li>Spread each base with a generous amount of the tomato sauce. Sprinkle with chunks of mozzarella or other cheese if preferred. Scatter with shredded basil leaves.</li>
<li>Bake for approximately 15 minutes or until the edges of the pizza are golden and crisp.</li>
</ol> "Pin It")
May 02, 2012 in Recipes
This pizza recipe is for the classic Margherita, but of course you can customise it to have your favourite toppings.
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/beetroot-and-herb-wild-rice-salad-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2312.jpg&description=<p>Rice is one of the staples of our kitchen cupboards. We use it for curries, stews and salads and it makes for great eating any time of the year. In this recipe, we've partnered it with flavoursome and aromatic herbs and the jewel like beetroot. Wild rice gives a wonderful nutty flavour and texture to dishes. We would recommend that you mix some with your usual favourite rice, particularly if you are giving it to children, so introducing it gradually. </p>
<p> </p>
<p>You can use any dressing with your salad, but orange and beetroot go so well together, it really is worth giving our dressing a try.</p>
<p> </p>
<p style="text-align: left;"><span style="font-size: medium;"><strong><span style="color: #99cc00;">Ingredients</span></strong></span></p>
<p><strong> </strong></p>
<p><strong><span style="font-size: small;"><span style="color: #888888;">Salad: </span></span></strong></p>
<ul>
<li><span style="color: #333333;"><span style="font-size: x-small;">4</span></span>00grams wild rice, or white and wild rice mixed.</li>
<li>500grams beetroot, cooked and chopped into chunks</li>
<li>1 bunch spring onions, sliced finely</li>
<li>1 small bunch each of mint, coriander and chervil. Chop roughly and reserve a little mint for garnish.</li>
</ul>
<p><strong> </strong></p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">Dressing:</span></strong></span></p>
<p><strong> </strong></p>
<ul>
<li>Juice and zest of one orange</li>
<li>1 tbsp white wine vinegar</li>
<li>3 tbsp extra virgin olive oil</li>
<li>Salt and freshly ground black pepper</li>
</ul>
<p> </p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">To serve:</span></strong></span></p>
<p><strong> </strong></p>
<ul>
<li>4 tsp Greek yoghurt</li>
<li>A few mint leaves</li>
</ul>
<p> </p>
<p><span style="font-size: medium;"><strong><span style="color: #99cc00;">Method:</span></strong></span></p>
<p><strong> </strong></p>
<ol>
<li>Cook the rice according to the packet instructions. Drain and rinse under cold running water. 2) Make sure rice is drained really well, then tip into a large serving bowl.</li>
<li>Fold the spring onions, herbs and beetroot through the rice.</li>
<li>Put the dressing ingredients into a jar with a tight screw top. Shake well together, then check for seasoning and sweetness. If too sweet add more vinegar. Adjust seasoning if needed.</li>
<li>Serve either in a large serving bowl, drizzled with the dressing and topped with the Greek yoghurt and mint leaves. Alternatively, divide into individual bowls. Serve immediately. Lovely with chicken, fish, all meats or with a vegetable tart.</li>
</ol> "Pin It")
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/easy-spinach-and-lentil-curry-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2334.jpg&description=<p>This Easy Spinach and Lentil Curry is a tasty curry - light as feather and perfect for warmer evenings. Even with the chillies, it's perfect family fare. It's neither too hot or too spicy. Children love it and it's a great way to get some healthy spinach into their diet. For a more grown up version you could add caramelized onions and a wider range of spices such as a cardamom pod, lemon grass, cumin and half a jar of red curry paste. Serve with boiled rice and ready made poppadums and naan bread, for mopping up the yummy sauce. Delicious!</p>
<p><strong> </strong></p>
<p>Serves 4<strong><br /></strong></p>
<p><strong> </strong></p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Ingredients:</span></span></strong></p>
<p><strong> </strong></p>
<ul>
<li>150 grams of skinned and split yellow mung lentils</li>
<li>900ml water</li>
<li>8grams of fresh ginger, peeled and cut into thin strips</li>
<li>3 green chillies, left whole</li>
<li>3/4 tsp turmeric powder</li>
<li>2 small tomatoes, chopped and mashed</li>
<li>200 grams baby spinach</li>
<li>A little salt</li>
<li>One and half teaspoons butter or vegetable oil</li>
<li>1 tsp cumin seeds</li>
<li>2 cloves garlic, peeled and cut into small pieces</li>
<li>1 tsp coriander powder</li>
<li>One half tsp garam masala powder.</li>
</ul>
<p><strong> </strong></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Method:</span></span></strong></p>
<p><strong> </strong></p>
<ol>
<li>Place the lentils, water ginger, chillies and turmeric in a large pan and bring to the boil. Simmer over a moderate heat for 10 minutes. </li>
<li>Stir in the tomatoes, spinach and a generous pinch of salt and cook for another 10 minutes or so until the lentils have begun to break down and all the ingredients come together.</li>
<li>Heat the butter or oil in a small pan.</li>
<li>Add the cumin seeds and garlic. Allow the cumin seeds to redden and the garlic to brown.</li>
<li>Stir in the coriander powder and garam masala</li>
<li>Pour the mixture into the pan of lentils. Combine well.</li>
<li>Cook for another minute and serve.</li>
</ol> "Pin It")
May 01, 2012 in Recipes
This Easy Spinach and Lentil Curry is a tasty curry - light as feather and perfect for warmer evenings.
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/couscous-with-apricots-and-almonds-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2322.jpg&description=<p>Couscous is a favourite Moroccan dish. It can be eaten on it's own or with the addition of vegetables, fruits and spices. Anyone who is considering eliminating meat from their diet will perhaps be a little daunted when considering varied dishes that are interesting and exciting to eat. This colourful couscous recipe fits the bill. It's totally easy to make, takes only minutes yet packs a real punch of flavour. For those of us who are not vegetarian, lamb is the traditional meat eaten with couscous, usually cooked in a tagine, a traditional Moroccan earthenware pot. This leaves the meat soft and tender and keeps all of those gorgeous juicy flavours where they should be...in the pot to be served to delighted diners.</p>
<p> </p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Ingredients:</span></span></strong></p>
<p><strong> </strong></p>
<ul>
<li>2 cups of vegetable stock</li>
<li>5 tablespoons of unsalted butter</li>
<li>1/2 cup of chopped apricots <em>(fresh or dried)</em></li>
<li>1/3 cup of chopped dates</li>
<li>1/3 cup of raisins</li>
<li>2 cups of dried couscous</li>
<li>3 tspns dried cinnamon</li>
<li>1 tspn dried ginger</li>
<li>1/2 cup of slivered almonds, lightly toasted.</li>
</ul>
<p> </p>
<p><em>(Using the same cup or pot as a measure for all ingredients will ensure success).</em></p>
<p><em> </em></p>
<p> </p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Method:</span></span></strong></p>
<p><strong> </strong></p>
<ol>
<li>Pour the vegetable stock into a large saucepan and bring to the boil.</li>
<li>Add the butter, apricots, dates and raisins. If using fresh chopped apricots, add to the dish at the end of the cooking time.</li>
<li>Boil for 2 to 3 minutes, then remove from heat and stir in the couscous.</li>
<li>Cover, and leave to stand for 5 minutes. </li>
<li>Stir in the cinnamon, ginger and toasted almonds*. (And fresh apricots if using.)</li>
<li>Serve</li>
</ol>
<p> </p>
<p>Tip: * To toast almonds, spread on a baking sheet and roast for about 10 minutes in a preheated oven 175C/350F until they are lightly browned.</p> "Pin It")
May 01, 2012 in Recipes
This Couscous with Apricots and Almonds recipe is easy to make, takes only minutes yet packs a real punch of flavour.
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/broad-bean-salad-with-mozzarella-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2316.jpg&description=<p>Believe it or not Mozzarella and Broad Beans go together beautifully. Oh, now don't groan. Broad beans have seen a renaissance. They are extremely popular in high end restaurants and Michel Roux, the world famous chef uses them extensively in his recipes. As long as you take the chewy outer skin off each bean, you will be left with a very tasty bean. Yes, it's a bit time consuming, but believe me... it's worth it. </p>
<p><strong> </strong></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Ingredients:</span></span></strong></p>
<p><strong> </strong></p>
<ul>
<li>300 grams podded fresh broad beans. (Frozen are OK, but broad beans are in season at the moment so we should make the most of their lovely fresh flavour)</li>
<li>100 grams young salad leaves, wild garlic, pea shoots, miners lettuce, cress and even sugar snap peas.</li>
<li>500 grams of mozzarella (or feta cheese if preferred) broken into bite size pieces.</li>
</ul>
<p><strong> </strong></p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">For the dressing:</span></span></strong></p>
<p><strong> </strong></p>
<ul>
<li>2 cloves of garlic, crushed</li>
<li>Juice of one lemon</li>
<li>5 tbsp olive oil or any good oil</li>
<li>Chopped fresh mint.</li>
</ul>
<p><strong> </strong></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Method:</span></span></strong></p>
<p><strong> </strong></p>
<ol>
<li>Blanch the beans in plenty of salted, rapidly boiling water for a couple of minutes. Plunge into cold water and drain.</li>
<li>Squeeze the beans gently between forefinger and thumb to remove the tough skins. Set aside.</li>
<li>Arrange the salad leaves, beans and cheese on individual plates or toss ingredients in a salad bowl.</li>
<li>Make the dressing by mixing together the garlic, lemon juice, oil, mint and a little salt. If you put the ingredients in a screw top jar and shake you will get a good blending of ingredients.</li>
<li>Drizzle the dressing over the salad.</li>
</ol>
<p> </p>
<p>Serving Tip: You could also sprinkle pine nuts or lightly toasted sesame seeds over the salad before serving.</p> "Pin It")
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/caesar-salad-and-dressing.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2314.jpg&description=<p>How often do we order Caesar Salad in a restaurant without considering it's origins? </p>
<p> </p>
<p>The creation of this salad is attributed to restaurateur Caesar Cardini, an Italian born Mexican living in San Diego. Like many amazing dishes, this salad was literally thrown together when a Fourth of July bash in 1924, all but depleted the restaurant kitchen's supplies. Cardini made do with what was available, but added some high drama at the time by allowing the chef to toss the salad at table. </p>
<p> </p>
<p>Caesar's salad has become a well known favourite in every country of the world. It <em>does</em> have a distinctively fresh taste, brought about by the use of the crispest of lettuces. This is a given, of course. No limp leaves here, please. And the dressing is gorgeous!</p>
<p> </p>
<p><span style="font-size: medium;"><strong><span style="color: #99cc00;">Ingredients</span></strong></span></p>
<p><strong> </strong></p>
<p><strong><span style="font-size: small; color: #888888;">Salad:</span><br /></strong></p>
<p> </p>
<ul>
<li>1 medium ciabatta loaf.</li>
<li>3 tbsp olive oil</li>
<li>2 Fry’s Vegetarian Chicken-Style Burgers</li>
<li>1 large cos or romaine lettuce, or your own favourite, separated into leaves.</li>
</ul>
<p> </p>
<p><span style="color: #888888;"><strong><span style="font-size: small;">Dressing:</span></strong></span></p>
<p><strong> </strong></p>
<ul>
<li>1 clove garlic</li>
<li>2 anchovies (tinned)</li>
<li>Medium piece of Parmesan for grating or shaving</li>
<li>5 tbsp mayonnaise</li>
<li>1 tbsp white vinegar</li>
</ul>
<p><strong> </strong></p>
<p><span style="font-size: medium;"><strong><span style="color: #99cc00;">Method:</span></strong></span></p>
<p> </p>
<ol>
<li>Heat oven to 200C/180C/Gas 6. Tear bread into ragged croutons, or cut with a knife if you prefer. Spread in a single layer over a large baking sheet and drizzle over 2 tbsp olive oil. Season with a little sea salt and bake for 8 – 10 minutes. Turn the croutons a few times so that they brown evenly</li>
<li>If using chicken breasts, rub with the remaining oil and season with salt and pepper. </li>
<li>Heat a pan until hot and lay the chicken across the base. It should sizzle if at the right temperature. Leave for four minutes. Turn chicken and cook for another four minutes. Ensure that the chicken is cooked through.</li>
<li>Flatten the garlic with knife and skin. Crush with a garlic crusher. Mash anchovies against the side of a small bow. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste.</li>
<li>Shave the cheese with a peeler. Tear lettuce into large pieces and put into a large bowl. Break the chicken into bite size pieces and scatter half over the leaves along with half the croutons. Add most of the dressing including the anchovies and toss. Scatter the remaining chicken and croutons and drizzle with remaining dressing. Scatter over the remaining Parmesan and serve.</li>
</ol>
<p> </p>
<p>Alternatively Caesar salad can be made with avocado or tuna. Just replace the Fry's chicken-style burger. If you're using avocado, don't forget to drizzle some lemon juice over it to stop it discolouring.</p> "Pin It")
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/chocolate-dipped-dates-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2328.jpg&description=<p>These Chocolate Dipped Dates are easy to make and go down a treat!</p>
<p> </p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Ingredients:</span></span></strong></p>
<p> </p>
<ul>
<li>Dried Fruit - Dates and apricots work well and taste wonderful.</li>
<li>Chocolate - Milk, white and plain.</li>
</ul>
<p> </p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;">Method:</span></span></strong></p>
<p> </p>
<ol>
<li>Carefully melt the chocolate by breaking into small pieces and putting in a heatproof bowl. Place it over a saucepan of simmering water. Don't allow the bowl to touch the water. </li>
<li>When each flavour of chocolate is melted, allow to cool a little and very carefully dip each fruit into the chosen chocolate. Use a skewer or fork and an oven glove to avoid accidents. </li>
<li>Place each piece of fruit on greaseproof paper and allow to dry. If using sprinkles, dip before the chocolate dries completely.</li>
</ol> "Pin It")
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/easy-christmas-pudding-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2342.jpg&description=<p>The Christmas Pudding is usually the centrepiece of every Christmas table. Because of the rich and succulent ingredients, it represents all that is secure and warming about the heart of the home at Christmas time.</p>
<p> </p>
<p>Originating in England, it is also know as plum pudding and traditionally made five weeks before Christmas, on or after the Sunday before Advent. Many households would stir silver coins, tiny wishbones, little thimbles, rings and tiny anchors into the mixture to bring good luck. Today, this practice is still carried out with tiny objects custom made, to keep the tradition going. </p>
<p> </p>
<p>Although Christmas pudding is a rich and heavy pudding, here is an easy recipe that is much lighter in texture, very quick to prepare and an absolute delight to eat.</p>
<p> </p>
<p><span style="color: #99cc00;"><span style="font-size: medium;">Christmas Pudding</span></span></p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">Ingredients:</span></strong></span></p>
<p> </p>
<ul>
<li>225 grams currants</li>
<li>225 grams sultanas</li>
<li>170 grams raisins</li>
<li>50 grams mixed peel</li>
<li>50 grams almonds</li>
<li>1 tbsp mixed spice</li>
<li>1 tsp nutmeg</li>
<li>120 grams brown sugar</li>
<li>170 grams butter</li>
<li>10 tblsp milk</li>
<li>6 tbsp brandy</li>
<li>1 tbsp golden syrup</li>
<li>1 tbsp apricot jam</li>
<li>1 orange - rind and juice</li>
<li>150 grams self raising flour</li>
<li>150 grams light breadcrumbs</li>
<li>4 free range eggs - beaten</li>
</ul>
<p> </p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">Method:</span></strong></span></p>
<p> </p>
<ol>
<li>Cream butter and sugar. Sift together flour, mixed spice, nutmeg and breadcrumbs and add a little at a time with the beaten egg.</li>
<li>Add dried fruit, a little at a time. Add milk and brandy.</li>
<li>Add the remaining ingredients and stir well. (Invite all members of the family to stir the pudding and make a wish)</li>
<li>Line the bottom of a greased pudding bowl with greaseproof paper and spoon in mixture.</li>
<li>Cover with greaseproof paper and tie tightly around the top with string, making a string handle. Carefully place into a large saucepan of boiling water and boil slowly for 5 - 6 hours, adding water to the saucepan when needed. Don't let the water seep into the pudding or run dry.</li>
<li>When cooked, allow to cool thoroughly, then wrap well in greaseproof paper, then foil. The pudding can be kept until needed when it can be reheated in the micro-wave or a warm oven.</li>
<li>This pudding can be served with a dessert wine like a Muscat, and rum sauce or brandy butter.</li>
</ol>
<p><strong> </strong></p>
<p><span style="font-size: medium;"><span style="color: #99cc00;">Rum Sauce</span></span></p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;"><span style="color: #808080;">Ingredients</span><br /></span></span></strong></p>
<p> </p>
<ul>
<li>45 grams of butter</li>
<li>30 grams of flour</li>
<li>425 ml milk</li>
<li>30 grams caster sugar</li>
<li>45 ml rum</li>
</ul>
<p> </p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">Method:</span></strong></span></p>
<p> </p>
<ol>
<li>Melt the butter in a saucepan, add the flour and cook slowly for one minute. </li>
<li>Take the pan off the heat. Gradually add the milk, stirring all the time. </li>
<li>Return to the heat and still stirring, bring to the boil. </li>
<li>Simmer for two minutes. Pour in the sugar and rum.</li>
</ol>
<p><strong> </strong></p>
<p><span style="font-size: medium;"><span style="color: #99cc00;">Brandy Butter</span></span></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;"><span style="color: #808080;">Ingredients:</span><br /></span></span></strong></p>
<p> </p>
<ul>
<li>225 grams unsalted butter</li>
<li>225 grams caster sugar</li>
<li>Grated zest of one orange</li>
<li>60 ml brandy</li>
</ul>
<p> </p>
<p><span style="color: #808080;"><strong><span style="font-size: small;">Method:</span></strong></span></p>
<p> </p>
<ol>
<li>Cream the unsalted butter and sugar until very light.</li>
<li>Add the orange zest and brandy to flavour fairly strongly. </li>
<li>Serve chilled.</li>
</ol> "Pin It")
April 30, 2012 By Andrea Hicks in Recipes
Although Christmas pudding is a rich and heavy pudding, here is an easy recipe that is much lighter in texture, very quick to prepare and an absolute delight to eat.
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/easy-christmas-biscuits-recipe.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2340.jpg&description=<p>Children love to get involved with Christmas preparations. A great way to start them on some easy cooking with an individual touch is to let them make presents for their teacher...and Santa; hand decorated biscuits. Watch their faces light up as you help them to gift wrap decorated Christmas Biscuits in little boxes or cellophane bags tied with a festive ribbon...and they'll love to give a present that they've made themselves. It's exactly what Christmas is about.</p>
<p> </p>
<p><span style="font-size: medium;"><span style="color: #99cc00;">Ingredients</span></span></p>
<p><strong><span style="font-size: small;"><span style="color: #99cc00;"><span style="color: #888888;">Biscuit:</span><br /></span></span></strong></p>
<p> </p>
<ul>
<li>280g plain white flour</li>
<li>200g unsalted butter</li>
<li>100g icing sugar</li>
<li>2 free range egg yolks</li>
<li>1 tsp vanilla essence</li>
</ul>
<p> </p>
<p><span style="color: #888888;"><strong><span style="font-size: small;">Icing:</span></strong></span></p>
<p> </p>
<ul>
<li>Icing sugar</li>
<li>Water</li>
<li>Food colourings</li>
<li>Sparkles and sprinkles</li>
</ul>
<p> </p>
<p><span style="font-size: medium;"><strong><span style="color: #99cc00;">Method:</span></strong></span></p>
<p> </p>
<ol>
<li>Preheat oven to 200C/400f/Gas Mark 6. Lightly grease two baking sheets. </li>
<li>Put the flour into a bowl and rub in the butter to resemble fine breadcrumbs.</li>
<li>Add the sugar, egg yolks and vanilla essence and blend to a smooth dough</li>
<li>Wrap and chill for an hour. Roll out the mixture on a floured surface</li>
<li>Cut out festive shapes and place on baking sheets. If the biscuits are for hanging from the tree, make a hole at the top of the biscuit so that a ribbon can be threaded through. Bake for 6 minutes or until golden around the edges. Allow to completely cool.</li>
<li>Make up icing to a spreading consistency by adding water, a little at a time, to icing sugar.</li>
<li>Divide between 4 or 5 small bowls and add a small drop of food colouring into each one</li>
<li>Coat each biscuit with the chosen icing and decorate until your heart's content. When dry, thread pretty ribbon through the tree hanging biscuits and gift wrap in a small box or bag. Add a gift tag and make someone smile.</li>
</ol> "Pin It")
April 30, 2012 in Recipes
Have fun with the kids making this easy Christmas Biscuits recipes. Great gifts for teachers or santa!
![](http://pinterest.com/pin/create/button/?url=http://easygreenliving.co.nz/news/8-mini-crostini-topping-recipes.html&media=http://easygreenliving.co.nz/custom/image_files/photo_2326.jpg&description=<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Ingredients:</span></span></strong></p>
<p> </p>
<ul>
<li>Olive Oil</li>
<li>Garlic</li>
<li>French bread</li>
</ul>
<p> </p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Method:</span></span></strong></p>
<p> </p>
<ol>
<li>Preheat the oven to 180C/350F/Gas Mark 4.</li>
<li>Cut the bread on the diagonal into 5 mm slices. Place the bread slices onto a baking sheet, rub with a cut clove of garlic and drizzle with olive oil.</li>
<li>Place the baking sheet into the oven for 10 minutes or until the bread is crisp. You may need to turn them over halfway through.</li>
<li>Spread the crostini with your chosen topping and garnish with sprigs of dill, chervil or basil. Serve immediately.</li>
</ol>
<p> </p>
<p><strong><span style="color: #99cc00;"><span style="font-size: small;">Topping Ideas:</span></span></strong></p>
<p> </p>
<ul>
</ul>
<ol>
<li>Spread a little cranberry sauce, (jar is fine) on the crostini, top with a piece of brie and pass under the grill to allow the brie to melt slightly.</li>
<li>Spread pesto (again, jar is fine) on the crostini and top with goats cheese. Pass under the grill to allow cheese to melt slightly, or serve cold.</li>
<li>Roast slivers of pepper and caramelised onions</li>
<li>Spread with the crème fraiche, mustard and dill mixture and top with smoked fish</li>
<li>Spread with hummus and finely chopped black olives</li>
<li>Chopped sun-dried tomatoes and mozzarella</li>
<li>Spread with vegetarian pates</li>
<li>Blue cheese and walnuts</li>
</ol>
<ul>
</ul> "Pin It")
- Sign Up for our Newsletter
- Be the first to see the latest stylish green living products, news, deals & competitions
-
- Follow us
