Tag Archives: cheese

Heirloom Tomato, Onion & Olive Tart

Heirloom Tomato, Onion & Olive TartFor a light summer meal – picnic, lunch or supper – a fresh tomato tart is hard to beat.

Here I have teamed colourful heirloom tomatoes with feta cheese and olives to create a fresh and easy summer tart.

Heirloom Tomato, Onion & Olive Tart

Serves 2-4

2 sheets frozen ready-rolled puff pastry, thawed
2 medium red onions, sliced
olive oil
balsamic vinegar
selection heirloom tomatoes – exactly how many will depend on their size
pitted black olives, halved
½ cup crumbled feta cheese
½ cup grated hard cheese such as Parmesan or if you have a local
artisan hard cheese, use that, on this occasion I used a hard sheep cheese from local dairy company Origin Earth
shredded basil

1              Preheat oven to 180°C.

2              Roll edges of pastry over twice, then press with a fork and prick the centre of the pastry. Place pastry squares on a large baking sheet and bake for 15 minutes, remove from oven and using the back of a fork push down any air bubbles. Bake for 5 minutes longer.

3              Meanwhile, place onions and a good drizzle of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions soften and start to caramelise. Add a good slug of vinegar and mix to combine.

4              Slice tomatoes – small ones can be halved or quartered.

5              Cover cooked pastry with onions, then top with tomatoes, olives and feta cheese. Finally scatter with hard cheese and bake for 20 minutes longer or until tomatoes are soft and cheese melted. Serve hot, warm or cold, scattered with basil.

Where did the ingredients for this dish come from: Onions:
Krismaw Gardens – Hastings; Heirloom tomatoes, basil: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Feta and hard cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
pastry, balsamic vinegar, olives.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other tomato recipes you might like to try:

Heirloom Tomato & Bacon Salad

Heirloom Tomato & Bacon Salad

Heirloom Tomato & Herb Salad

Heirloom Tomato & Herb Salad

Cherry Tomato Salad with Basil Yogurt Dressing

Cherry Tomato Salad with Basil Yogurt Dressing

 

Spicy Peach & Ricotta Crostini

Spicy Peach & Ricotta CrostiniI saw this idea over on Honest Cooking and have adapted it to use local, seasonal ingredients and you could easily adapt it to use what is local and in-season for you.

Yesterday, I told you one of the ways to use leftover bread is to make crostini, now here is an easy way to use that crostini.

Taking next to no time to make, these sweet, spicy, salty and crunchy mouthfuls are perfect to serve with a glass of bubbles at your New Year’s celebration.

I have once again used the lovely sheep ricotta from Origin Earth for these morsels, but use whatever is available in your local area. I have also made these with Origin Earth Lebanese Sour Cream (a lebane like product) – delicious.

Spicy Peach & Ricotta Crostini

A grind of black pepper can be used instead of the chipotle flake.

To prevent the crostini from going soggy, assemble just prior to serving.

Serves – adjust to the amount you need

crostini – see here how to make crostini
Origin Earth Sheep Milk Ricotta
fresh peaches, peeled and thinly sliced
honey – I used local honey from The Naked Honey Pot
Orcona Smoked Chipotle Flake
sea salt

Spread crostini with a ricotta. Top with a slice or two of peach, then drizzle with honey and sprinkle with chipotle flake or black pepper and a good grind of sea salt.

Recipe adapted by Rachel Blackmore

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Other recipes which use Origin Earth sheep milk ricotta that you might like to try:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

The Leftover Dilemma

Wonderful Ways with Leftovers

Wonderful Ways with Leftovers

The thing with leftovers is that we don’t all have exactly the same leftovers and sometimes the leftovers we do have don’t immediately say “Hi, I’m still good and can be made into something wonderful” or we don’t even think of something as a leftover and just toss it, all the while thinking “What a waste!”

It’s now four days since Christmas and New Year’s Eve is looming and if like me your fridge needs space, but there still seems to be some good things in there, take a little time to sort it out and see what you can do with what’s there. Here are some ideas for some of those odds and ends that might not immediately seem to be worth keeping.

Mustard: There’s a spoonful left in the bottom of the jar, don’t toss it, rather make it into vinaigrette right in the jar so that you get to use every last bit of the mustard.

To the jar with that bit of mustard in it, add some oil and vinegar (the usual ratio is 3 parts oil to 1 part vinegar – eg 3 tbsp oil and 1 tbsp vinegar), add any flavourings such as crushed garlic, fresh herbs, minced shallot or onion, screw lid on jar and shake well to emulsify. Store in the fridge and shake again before using. This works best with milder mustards such as Dijon or wholegrain.

Ham, Turkey, Pork or Chicken: In the few days after Christmas these meats can be turned into salads, sandwiches, wraps, frittatas, hash and any number of other delicious easy meals – here are some ideas to get you started:

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Ham & Leek Pie

Ham & Leek Pie

Ham & Vegetable Hash

Ham & Vegetable Hash

Ham, Vegetable & Ricotta Fritters

Ham, Vegetable & Ricotta Fritters

Easy Chicken or Turkey Salad

Easy Chicken or Turkey Salad

Ham Bone: This is the perfect base for a hearty soup and there is probably still plenty of meat of on it – package up and freeze for when the weather turns cooler.

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Turkey Carcass: By now this is all you should have left of your
turkey. This carcass makes a wonderful base for a stock. No, I am not suggesting that you get out the stock pot now (you can, of course, if you want), but rather package up the carcass and bones and freeze it until you have more time and the weather gets a bit cooler. Any poultry carcass such as chicken or duck can be made into stock in the same way.

To make a simple stock, place carcass, chopped onion, carrot and celery, a bay leaf or two, maybe a sprig of rosemary or thyme, if you have it, and 1 teaspoon whole black peppercorns in a large stockpot, pour over water to cover, bring to simmering over medium heat and simmer for 1 hour. Remove pan from heat, strain off liquid and
discard carcass, vegetables, herbs and peppercorns. Allow stock to cool, remove and discard any fat, then transfer stock to suitable
containers and freeze until required. I usually freeze mine in 1 or 2 cup yogurt containers.

Cheese: Odds and ends of cheese can be mixed together and made into wonderful Potted Cheese.

Potted Cheese

Potted Cheese

Wine: “Yeah, right!” in our house! But, should you have some – freeze it. Pour into ice cube trays and freeze. When frozen, pop out the cubes, put into a freezer bag and return to the freezer.
Whenever you need just a tablespoon or so of wine in cooking – use your frozen wine ice blocks. Never waste another drop of wine.

Vegetables: If you have a quantity of cooked vegetables – roasted, steamed or boiled or a mix – chop them into even-sized pieces,
drizzle with a dressing of your choice, toss to combine and serve on a bed of salad leaves for a delicious vegetable salad.

Bread: There are many ways to give bread a second life.
Breadcrumbs, crostini, croutons, strata, bread and butter pudding to name just a few options.

Dry breadcrumbs: Freeze any odds slices or pieces of bread until you have a quantity – I keep a bag in the freezer and add odd slices of bread to it when I have them. Preheat oven to 150°C. Place bread slices on a baking tray and bake for 15 minutes or until dry – exact time is going to depend on how dry the bread is to start with.
Remove from oven and cool on wire racks. Break into pieces, place, in batches, in a food processor and pulse to make breadcrumbs of desired texture. Store in an airtight container and use whenever dry breadcrumbs are called for.

Crostini: This is a great way to give new life to a leftover breadstick or baguette. Cut into slices, brush both sides of each slice with a
little oil, place on a baking tray and bake in a preheated 150°C oven for 15-20 minutes or until dry and crisp – as above the exact cooking time is going to depend on how stale the bread is to start with.

This savoury Breakfast Bake makes a great brunch dish – replace the bacon with some of your leftover ham and use whatever leftover bread you have:

Breakfast Bake

Breakfast Bake

I must confess to loving leftovers and my freezer has what I think of as lots of lunches in it – I will freeze just about any leftover and when I need a lunch for work, I will grab one of these frozen treasures and reheat it in the microwave at lunchtime.

I also keep a variety of rolls and bread in freezer and these are the basis for other lunches when there is leftover roast meat or chicken.

Using leftovers in these ways saves a fortune on buying lunches and keeps food wastage to a minimum.

So if you aren’t already doing it, take another look at your leftovers you might just surprise yourself.

Happy cooking and eating.

Compiled by Rachel Blackmore

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HB Deli-style Bacon, Egg & Halloumi Bagel

Bacon, Egg & Cheese Bagel 005aI unashamedly confess to loving breakfast, usually it’s fresh seasonal fruit with locally produced yogurt or avo on grainy bread, but every so often I need something else and I was in one of those moods the other morning when I made us this bagel which really was a meal that saw me right through the day.

Every ingredient in this bagel is Hawke’s Bay produced and available from either the Hastings Farmers’ Market or the Napier Urban Food Market – olive oil from The Village Press (Hastings) or Aquferra
(Napier), Holly Bacon (Hastings), eggs from Mark Verry (both
markets), Origin Earth’s halloumi cheese (Hastings), bagels from The Love N Oven (Napier) and to top everything off hot sauce from
Orcona (Hastings).

If you hanker after a proper (boiled and baked) bagel, then visit The Love N Oven at the Napier Urban Food Market. A newish addition to their range of breads, these NYC-style bagels are truly delicious and, to me, what a bagel should be – dense, chewy and not
ridiculously large. Available as plain or topped with poppy or sesame seeds these bagels allow you to dream of breakfasting in New York!

Bacon, Egg & Cheese Bagel 007a

HB Deli-style Bacon, Egg & Halloumi Bagel

For each bagel:

olive oil
1 rasher bacon
1 egg
1 slice halloumi cheese
1 bagel of your choice, split and lightly toasted
hot or tomato sauce of your choice – I used Chipotle Sauce from local grower and producer Orcona

1              Place a little olive oil in a non-stick and heat over a medium heat. Add bacon and cook, turning once or twice for 8-10 minutes or until cooked.

2              Push bacon to side of pan, break egg into a cup, slide into pan and cook until done to your liking.

3              Remove bacon and egg from pan and drain on paper towels. Add halloumi and cook for a few minutes each side or until browned and heated through.

4              To assemble, top bottom half of bagel with bacon, then egg, halloumi, a drizzle of sauce and finally top of bagel. Serve
immediately and enjoy the indulgence.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Toasted Cheese, Apple & Bacon Sandwich

Cheese, Bacon & Apple Sandwich 010aOh, melting cheese, crisp apple and salty bacon, you just know it’s going to taste good and it does – really, really good.

Using Hawke’s Bay grown apples, Holly bacon and Origin Earth cheese this sandwich could be called ‘A Taste of Hawke’s Bay’!

I used Southern Grain from McKenzie High Country Bread for this sandwich. It is fabulous grainy bread that includes New Zealand’s own purple wheat. McKenzie High Country loaves are large and substantial and a sandwich made with this bread really is meal sized.

Toasted Cheese, Apple & Bacon Sandwich

You could add some wholegrain or Dijon mustard, if you like. I have tried it with and without and prefer it without – which is unusual as I am a mustard fan, but on this sandwich it just seemed one too many flavours, but up to you.

For each sandwich

1 rasher bacon, rind removed, chopped
¼ medium (about 150g) onion, chopped
vegetable oil (optional)
2 slices bread of your choice butter
½ cup grated Origin Earth Gruyère-style cheese
¼ apple, thinly sliced

1              Place bacon and onion with a little oil (if necessary) in a
frying pan over a medium heat and cook until onion is soft and
translucent. Remove and drain on paper towels.

2              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked bacon mixture, apple slices and grated cheese and finally remaining slice of bread, buttered side up.

3              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other delicious sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Chorizo-stuffed Potatoes

Chorizo Stuffed Potato 004aGrowing up I always loved stuffed potatoes – creamy mash in a crisp potato shell topped with melting cheese. These stuffed potatoes are all grown-up and equally as delicious as the ones I remember from my childhood.

Taking inspiration from a recipe by Nigel Slater in his latest book Eat, this is an easy dinner meal that only requires a salad of mixed leaves on the side.

What I really love about this recipe, is mincing and using the chorizo as a seasoning – there is no need to add any other seasonings as there is so much flavour in the chorizo.

Chorizo-stuffed Potatoes

I use a teaspoon to remove the flesh from the potato as I find I am less likely to damage the shell using a small implement.

For each serving:

1 large (300-400g) potato
salt
1 chorizo sausage (125-150g each), roughly chopped
½ cup shredded spinach leaves
milk, if necessary
¼ cup grated cheese of your choice
Orcona Sweet Smoked Paprika

1              Preheat oven to 200°C.
2              Wash potato, but do not peel, dry with paper towels.  Pierce with a fork in several places and grind over salt. Place potato on a baking tray and cook, turning over halfway through, for 45-60 minutes or until cooked.
3              Cut the top from the cooked potato, scoop out the flesh to make potato shells. Place potato flesh in a bowl and roughly mash. Place potato shells back on the baking tray.
4              Place chorizo in a food processor coarsely chopped. Transfer chorizo to a frying pan and cook over a medium heat, stirring
frequently, for 8-10 minutes or until fat starts to renders. Add
spinach, cover and cook, stirring a couple of times, for 3-4 minutes longer or until spinach wilts. Add chorizo mixture to potato flesh and mix to combine – adding a little milk, if necessary.
5              Fill the empty potato shells with the potato mixture, scatter with cheese and sprinkle with a little paprika. Bake for 15 minutes longer until cheese melts and is golden and potato is heated through.

Chorizo Stuffed Potato 007a

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other potato dishes you might like to try:

Crispy Salt & Vinegar Potatoes

Crispy Salt & Vinegar Potatoes

Curried Potato, Mushroom & Spinach Hash with Eggs

Curried Potato, Mushroom & Spinach Hash with Eggs

Potato Roast

Potato Roast

 

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom & Cheese Sandwich 006aSandwiches such as this are one of my go tos – they are great when you need a light meal for whatever reason.

We had been out for lunch so at 6 o’clock didn’t feel like anything at all, but by 8 o’clock felt peckish so from what was in the fridge and freezer this was a delicious light snack to keep us satisfied until morning.

Toasted Mushroom, Ham & Cheese Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

butter, softened
1 large Portabello mushroom, thinly sliced
1 slice ham
few slices pickled jalapeno (optional)
50g grated Hohepa Herb & Garlic cheese

1              Melt a little butter in a non-stick frying pan over a medium heat. Add mushroom and cook, stirring frequently, for 5 minutes. Remove from pan and set aside. Wipe pan clean.
2              Top one slice of bread with ham, jalapeno, if using,
mushroom and cheese, then with remaining slice of bread. Butter outside of sandwich.
3              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese melting.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Open Avocado & Bacon Toastie

Open Avocado & Bacon Toastie 001aWeekends are time for a little indulgence and this open toastie with its irresistible combination of crisp, salty bacon from ionic Hawke’s Bay company Holly Bacon, buttery avocado and nutty sheep’s
cheddar from Origin Earth all on a piece of crunchy toasted ciabatta from The Love ‘n’ Oven at the Napier Urban Food Market is the
prefect brunch or lunch treat.

Open Avocado & Bacon Toastie

One mashed avocado, depending on its size, will be enough for 2-4
toasties – add a squeeze of lemon juice to prevent the avocado from
discolouring. Homemade guacamole is a delicious alternative.

Some chopped tomatoes are a good addition, as is a splash of hot sauce.

Serves 1

For each toastie you need:
1 bacon rasher, rind removed
1 thin slice bread of your choice, such as ciabatta, sourdough or rye
olive oil
1 clove garlic
2 tbsp mashed avocado seasoned with salt and freshly ground black pepper
shaved sheep’s cheddar

1              Preheat oven to 200°C.
2              Place bacon on a baking tray and cook for 10-15 minutes or until crisp.
3              Brush bread with olive oil, place on a baking tray and bake for 8-10 minutes or until toasted. While still hot, rub with garlic.
4              To assemble, spread toast with avocado, top with cheese and bacon. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another avocado and bacon recipe you might like to try:

Guacamole with Bacon, Tomato & Chilli

Guacamole with Bacon, Tomato & Chilli

 

Learn more about Avocados

Learn more about Avocados

 

 

Feta Cheese – A Classic Greek Slice

Feta 002aOriginating in Greece and still made by shepherds in the Greek mountains, feta cheese was originally made from goat and sheep milk, however today feta is just as likely to be made with cow’s milk. The word ‘feta’ means slice and feta cheese is cut into thick slices that are then salted and packed in whey or brine.

We have two cheese makers in the Hawke’s Bay who make feta cheese — Origin Earth and Hohepa. Origin Earth’s feta is packed in brine while Hohepa vacuum packs theirs with just a little brine. Origin Earth make both cow and sheep feta.

Packing feta in brine is the traditional method of production and preservation and helps prolong the life of the cheese and
traditionally also meant that the cheese did not require
refrigeration.

While both can be used whenever feta is called for, the cheeses are quite different in texture and taste. The Origin Earth feta crumbles easily and is therefore great scattered over or tossed through salads and as a garnish on other dishes, while the organic Hohepa feta has a creamy texture which makes it ideal for cooking and on a cheese platter.

EASY IDEAS TO USE FETA CHEESE

Traditional Greek Salad: Combine halved cherry tomatoes, coarsely chopped cucumber, coarsely chopped red capsicum, thinly sliced red onion, pitted Kalamata olives and chopped feta cheese in a bowl. Sprinkle with dried oregano, extra virgin olive oil and white wine vinegar. Toss to combine.

Feta, Tomato & Herb Scramble: Stir into almost set scrambled eggs, crumbled feta, quartered cherry tomatoes and finely chopped fresh soft herbs of your choice. Continue cooking until eggs are set.

Creamy Feta Mashed Potatoes: Mash 1kg cooked potatoes with 100g crumbled feta cheese, ¼ cup sour cream, a knob of butter, a
little finely grated lemon zest and a little finely chopped fresh
rosemary. Add a little milk if necessary. Season to taste with salt and freshly ground black pepper. Serves 6

Marinated Feta Cheese: For this recipe you need to use a firm feta that can be cut into cubes and won’t break up when tossed with the marinade. I used Origin Earth feta. Place ½ cup extra virgin olive oil (I used The Village Press Manzanillo—but next time I think I will try the Al Brown Lemon & Oregano Infused Olive Oil, also made by The Village Press), 2 tbsp finely chopped red capsicum, 2 tbsp finely chopped green capsicum, 1 tbsp chopped flat-leaf parsley, 2 tsp
finely chopped fresh rosemary, 1 tsp whole black peppercorns and a pinch of dried chilli flakes in a bowl and toss to combine. Drain 2 tubs Origin Earth Feta in Brine and cut into 1 cm cubes. Add to oil mixture and toss gently to combine. Cover and marinate in the
refrigerator for at least 4 hours or up to 2 days. Great served on an antipasto platter. Serves 4-6

Happy cooking and eating.

Information complied by Rachel Blackmore

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Bacon & Cheese Burgers with Zucchini Slaw

Bacon & Cheese Burgers 005aI love burgers – they are a fun, easy meal which is also be a great way to add vegetables.

Here an easy and healthy slaw adds crunch, flavour and interest to the standard burger.

Whether you make your own patties or use bought ones is up to you – on this occasion I used bought ones as they were in the freezer and needed using.

Bacon & Cheese Burgers with Zucchini Slaw

Serves 4

olive oil

4 slices bacon, rind removed
4 prepared beef patties – either homemade or good quality bought ones
4 slices cheese of your choice
4 bread rolls of your choice, split and lightly toasted (optional)
sauce of your choice – I used a homemade apple ketchup
ZUCCHINI SLAW
2 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp hot mustard or to taste
2 tbsp natural yogurt
2 medium (about 150g each) zucchini, grated – about 2 cups
1 medium (about 150g) carrot, grated – about 1 cup
1 medium (about 150g) red onion, grated
1 small (about 100g) apple, diced
salt and freshly ground black pepper

1              To make slaw, place mayonnaise, vinegar, mustard and
yogurt in a large bowl and whisk to combine.
2              Add zucchini, carrot, onion and apple and toss to combine. Season slaw to taste just prior to serving.
3              Heat a little oil in a non-stick frying pan over a medium heat, add bacon and cook for 4-5 minutes or until crisp. Remove from pan and drain on paper towels.
4              Heat a little more oil in pan, if necessary, add patties and cook for 4-5 minutes each side or until cooked through – when the second side has cooked for about 3 minutes top with bacon and cheese, cover and cook to heat bacon through and to just melt the cheese.
5              To assemble burgers, top bottom half of each roll with a burger patty, then some of the zucchini slaw, a spoonful of sauce and finally top half of roll. Serve any remaining slaw on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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