Among those who gave up their time to prepare some of the country’s favourite dessert recipes for the cookbook launch were Paul Holmes, Mark Sainsburry, ElemenoP band members, Kerre Woodham, Monty Betham, Susan Wood and Lana Coc-Kroft. Each turned their hand to making a dessert from recipes in the book with guests sampling the likes of bread and butter pudding, apple and blackberry cobbler, lemon meringue pie and rhubarb and ginger sponge pudding.
The New Zealand Red Cross Cookbook is the work of The Foodtown Magazine’s publisher, Gourmet Food Publishing and includes many well-known recipes, which reflect a cooking style based on simple fresh ingredients. It also tells the story of the Red Cross in New Zealand with some fascinating insights into the past.
On the food side, you’ll find starters such as scallop mornay, barbecued asparagus wrapped in bacon, whitebait fritters and kumara soup as well as light meals such as mince on toast, cauliflower cheese and bacon and egg pie.
For mains, cooks can deliberate over lamb shanks, corned beef with mustard sauce and cornmeal crusted snapper fillet on fresh tomato sauce.
As well as the dessert section, the book includes some great Kiwi baking favourites and preserves.
The book can be purchased by either calling 0800 REDCROSS (0800 733 276) or on line at www.redcross.org.nz.
