The KitchenMaid

Eggs in a nest with bacon, thyme and mushrooms

Today – Friday October 13 – is World Egg Day. I’ve had eggs on my mind all week, thanks to Food Writers NZ’s #7dayeggchallenge on Instagram.

We eat a lot of eggs in this household and I’m lucky to have found a great source down at Wellington’s Harbourside Market. Shevington Farm from Ōtaki have one of the most popular stalls at this Sunday market and they regularly sell out of their super-fresh free-range eggs very early (which is why I’m normally there in my sweaty running kit, on my way home from an ungainly jog around the harbour).

Anyway, in the quest to meet all the prompts as part of this Instagram challenge, I came across this blast-from-the-past photo.

I knew I’d taken it while recipe testing for a Three Ways With… column, but I couldn’t remember what the key ingredient was (I knew it wasn’t eggs). By a process of elimination, and much excavation of my not-very-organised filing system, I finally twigged: it was Three Ways With… Filo pastry.

Reading the column made me quite keen to unroll a few sheets of filo pastry, but I might have to wait for World Filo Day (surely that’s every day, in Greece?) to make that happen. In the meantime, here’s the recipe for Breakfast Pies, otherwise known as Eggs In A Nest With Bacon, Mushrooms and Thyme.

BREAKFAST PIES

Makes 6

Since breakfast for dinner is a recognised thing (no news to some of us), these little pies are acceptable at any time of day. You will need a Texas muffin tin for this recipe (op shops often have them).

  • 3 Tbsp melted butter
  • 4 sheets filo pastry
  • 12 rashers streaky New Zealand bacon, each cut in half
  • 2 cups button mushrooms, wiped and sliced
  • 6 eggs
  • Sprigs of fresh thyme
  • Salt and pepper

Heat the oven to 190C and grease six cups of a Texas muffin tin.

Stack one sheet of filo on top of the other – long sides facing you. Brush with a little melted butter and cut into thirds, then cut each third in half so you end up with 12 squares of pastry. Take four squares of pastry and gently push them into a muffin tin. Brush with butter and repeat with all the other squares, then repeat this process with the remaining pastry sheets.

Line each pastry shell with the strips of bacon, letting it poke out the top. Divide the mushrooms and thyme between each shell, then carefully crack an egg on top. Season well and transfer to the preheated oven.

Bake for 10-15 minutes, until the egg white is just set and the yolk still a little wobbly. Gently remove from the tins and serve. A drizzle of hot sauce or spoonful of spicy chutney is a great addition.

OVEN-ROASTED KŪMARA WITH DATE, CHILLI AND CORIANDER SEED BUTTER

Conventional wisdom – at least in my household – is that there’s nothing better than a roasted potato. Call me contrary, but I reckon a roasted kūmara knocks a roasted spud out of the park every time. Even our dog, who has become a bit of a dietary fusspot in recent months, loves them (though, to be fair, he wolfs down plain, boiled kūmara too).

Here’s my new favourite way to eat roasted kūmara – bathed in sweet, salty, spiced butter. 

ROASTED KŪMARA WITH DATE, CHILLI AND CORIANDER BUTTER

There are lots of absolute whopper kūmara out there, but I think the smaller ones (about 20cm long) are best for this recipe. Choose the purple-skinned variety (confusingly, these are called ‘Original Red’) as these are best for roasting or turning into chips. Keeping the skin on means saving time and nutrients – just give them a scrub under the tap, trim off any hairy bits and dry them well with a clean tea towel before proceeding with the recipe.

  • For the kūmara:
  • 4 small red kūmara (look for the Original Red variety)
  • 2 teaspoons olive oil
  • For the butter:
  • 125g butter (softened, but not melted)
  • ½ cup finely chopped dates
  • 1 teaspoon coriander seeds
  • Finely grated zest of 1 small orange
  • A good pinch of chilli flakes or ½ a small red chilli, finely chopped
  • Salt and freshly ground black pepper

Heat the oven to 200C. Rub the kūmara all over with olive oil and set on a small baking tray. Bake in the oven for 25-30 minutes, until the kūmara are soft (they should yield to the pressure of a finger).

While the kūmara are baking, put the butter, dates, coriander seeds, orange zest and chilli in a small bowl. Beat until well combined. Season to taste with salt and pepper. Set aside (this can be done in advance and kept, covered, in the fridge for up to a week).

When the kūmara are cooked, remove them from the oven. Cut down the centre of each one and dollop a quarter of the butter on top. Serve immediately. Serves 4 as a side dish (or serve one per person with a green salad for lunch).

Hot tip: if you don’t have or don’t fancy kūmara, take it from me that the butter is DELICIOUS on hot toast or crumpets. Especially crumpets that are a little bit charred at the edges.

Want more kūmara inspo?

Here’s a love letter to kūmara that includes some handy advice about varieties and growing your own.

You might also fancy:

Who wants some old-fashioned self-saucing chocolate and raspberry pudding?

In the depths of winter, one dessert reigns supreme in my household. On a dark, wet night (or even a gloomy afternoon with a chill in the air), one of us will generally say to the other, ‘I think it’s a night for chocolate pudding’.

They’re usually right – not much compares to digging a spoon into a molten puddle of old-fashioned self-saucing chocolate pudding in times of woe and bad weather (even if you have to make it yourself). It’s even better eaten as breakfast the next day. Here’s how to treat your whanau to a nostalgic treat that pushes all the right buttons.

CHOCOLATE AND RASPBERRY SELF-SAUCING CHOCOLATE PUDDING

Serves 4-8

Prep time: 10 minutes

Cook time: 35 minutes

This makes a generous amount, but there’s really no point in making less. Some tips for beginners:

  1. Make sure you use a large ovenproof dish, because nothing kills the ‘we’re having self-saucing chocolate pudding’ vibe more than having to scrape burnt pudding off the bottom of the oven.
  2. To change it up, omit the raspberries and add 1 teaspoon cinnamon and 1/2 teaspoon dried chilli flakes to the dry ingredients for a slightly Mexican-ish hint of spice.
  3. Add some roughly chopped dark chocolate to the batter – say, 125g? – and the finely grated zest of an orange to the batter.
  4. No raspberries? No problem. Leave them out, or subsitute some chopped prunes that you’ve soaked in rum or brandy.
  5. Need to make it dairy-free? Use a butter substitute and a plant-based milk.
  • 75g unsalted butter
  • 1 cup caster sugar
  • ½ cup cocoa
  • 1 ½ cups plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk 
  • 1 cup frozen raspberries
  • For the sauce:
  • ¾ cup lightly packed brown sugar
  • 4 Tablespoons cocoa
  • 2 ½ cups boiling water (or use 1 ½ cups boiling water, 1 cup freshly made coffee)

Heat the oven to 180C and lightly grease a large ovenproof dish.

Melt the butter in a large pot. Remove from the heat and add the sugar. Sift over the cocoa, flour, baking powder and salt, then stir in the milk and raspberries until well mixed. Scrape into the greased dish.

Sprinkle over the brown sugar and cocoa, then pour the boiling water over the top. Bake for 35 minutes, until the pudding has risen and feels springy to touch.

Let stand for five minutes before serving to allow the sauce to thicken. Serve with vanilla ice cream, or whipped cream (or both!). Leftovers can be eaten cold from the fridge or reheated in a low oven.

How to make Nuts & Bolts

In these trying times, it helps to have a reassuring snack at hand. If you want something to briefly take your mind off the woes of the world, I have the snack for you: Nuts & Bolts.

For the uninitiated, Nuts & Bolts are a highly addictive snack with just-about zero nutritional benefits. For me, they’re an important link to my childhood, when my great-aunt Makiri would make them as a special cocktail hour or holiday snack. Nostalgia is a great flavour enhancer, don’t you think?

Makiri was an amazing cook and I always imagined that she’d made up the recipe herself, but recent research has proved otherwise. Nuts & Bolts appear to have originated in the US in the 1930s and 40s, after a cereal company included a recipe for them on the back of the box. This sly content marketing has been used by brands for decades, but few recipes are as out-there as the re-purposing of breakfast cereal as a legitimate snack (rather than just eating them out of the box when no one’s looking).

Makiri’s Nuts & Bolts were intensely savoury, slightly spicy and impossible to stop eating. After much consultation with my cousin Dominic and a lot of trial and error, I’ve recreated a 2022 version of her recipe below. Nutri-Grain and Burger Rings appeared in the OG version, but I’ve also added chilli peas and spicy broad beans for extra kick (I like to think Makiri would approve).

Nuts & Bolts

Warning: once you start eating these it’s VERY hard to stop. This makes about six cups – I wouldn’t make more unless you’re serving snacks to a big crowd or you have impeccable self-control. If, like me, you haven’t eaten Burger Rings for 30 years or so, you’ll notice that they don’t taste like they used to. They’re included here for texture and nostalgia, more than anything else. Nutri-Grain (the brick-like cereal that has multi-sport athletes on the box) has actually changed for the better in the last decade, nutritionally speaking. Even so, please note that eating Nuts & Bolts is unlikely to improve your performance at your next sporting event.

For the dry ingredients:

  • 2 cups Nutri-Grain
  • 2 cups Burger Rings
  • 1 cup roasted nuts (cashews, almonds, peanuts are all good here)
  • 1 x 100g packet spicy broad beans (I use the Savour brand)
  • 1 x 100g packet chili peas (I use the Savour brand), optional

For the flavourings:

  • 125g butter
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Heat the oven to 125℃. Line a large, shallow-sided oven tray with baking paper.

Put all the dry ingredients in a bowl and stir to combine.

Put all the flavourings in a small pot set over medium heat. Stir until melted.

Pour the melted butter and flavourings into the bowl of dry ingredients, stirring well to make sure everything is well-coated. Tip the mixture out onto the prepared tray, spreading it out evenly.

Bake for 1 hour, stirring every 15 minutes or so. Remove from the oven and allow to cool slightly before serving, or wait until completely cold and then transfer to an airtight container.

Nuts & Bolts – Aunty Pat’s version

When I was searching for Makiri’s original recipe my Aunty Pat (maker of Aunty Pat’s infamous Never-Fail Pavlova) shared her version of Nuts & Bolts with me. Aunty Pat reckons her recipe is better – and my in-house taste-testers definitely enjoyed it, but I prefer the baked version because it’s closer to what I remember. Please note the nuts are missing from this image because some naughty taste-tester picked them all out.

  • 300g Nutri-Grain
  • 350g roasted, unsalted nuts
  • 1 dessertspoon curry powder
  • 1 packet Creme of Chicken Soup
  • 1 packet French Onion Soup
  • 1 cup peanut oil

Put the Nutri-Grain and nuts in a bowl and stir well. Put all the other ingredients in a small bowl and stir until smooth. Pour this evenly over the Nutri-Grain and nuts, stirring until evenly mixed. Cover loosely and set aside for 4 hours, stirring occasionally. Transfer to an airtight container until ready to serve. Makes about 10 cups.

Is there a Nuts & Bolts story in your family recipe archive? I’d love to hear it!

Overnight oats with Black Doris plums and vanilla

I’m such a fan of tinned Black Doris plums that I devoted a chapter of Homecooked to ways to use them. Lots of people have told me how much they love that section – if you’re one of them, this bonus recipe is for you.

Black Doris Overnight Oats

This serves four people generously, or you can eat it as individual serves over consecutive mornings. Use coconut yoghurt or whipped cream (the decadence!) instead of Greek yoghurt if you like.

  • 1 x 850g tin Black Doris plums
  • 2 cups rolled oats
  • 4 tablespoons ground almonds or LSA
  • 1 teaspoon pure vanilla essence
  • 1 ½ cups Greek yoghurt 
  • 6 squares good quality dark chocolate (I use Whittaker’s 72% cacao), finely chopped

Drain the plums, reserving 1 ¼ cups of the syrup. Stone the plums and put into a large bowl with the reserved syrup. Stir in the rolled oats, ground almonds or LSA and vanilla. Cover and refrigerate overnight. In the morning, gently fold through the yoghurt. Sprinkle over the dark chocolate and serve.