Some very scenic breakfasts

The Floral Apron family tour bus has been busy of late. It’s has been a delight to discover that Kiwi’s take their public holidays very seriously and in the month of November we have enjoyed 2 long weekends!! This has resulted in some outrageously scenic breakfasts,

 

And yes; standing out in the elements cooking breakfast for the family was a little chilly. The scientifically minded might put two and two together and work out that gas bottles are not at their most efficient in freezing conditions, there is very good reason that the neighbouring tables are not teaming with fellow bacon enthusiasts.

Then there was the honey toast and tea in the mid south farming heartland;

As you can see it was a hum dinger of a day, but owning to the last few nights spent in a freezing campervan the children or my husband were not interested in trying to recreate scenes from The Sound of Music and had little tolerance for excessive cheer. Onwards we went..

Pies from a bakery always hit the spot for an outdoorsy weekend and the Fairlie bakehouse was notably fine.Then there was this;

If you look very closely in this picture you can see a little campervan parked amongst the pines. If you look even closer you can find me drinking wine and reading a book in that same vehicle and generally sulking that my husband had picked a very very ugly place to call home for the night.
Imagine the surprise and delight the next morning once the storm clouds had quite literally broken and this is the scene that greeted us.

 

There was celebratory rock skimming,

All was forgiven and thoughts turned to lamb for dinner.

 As you can see; life is never dull or colourless in New Zealand.

 

 

The case of the giant glad wrap rolls...

It is quite impossible not to be inspired by the temporary cathedral Christchurch has whipped up. Having lived here for a couple of months, I am somewhat qualified to say, that Cantabrians can be on the conservative side. Which is why something so whacky and irreverent as a paper house of worship pleases me to no end.

 

What I would give to have been a fly on the wall when the idea was first waivered. I am sure the bit where the clever architect explained that the walls would be made of giant glad wrap tubes would have been a highlight. You also simply have to adore the logic that in the event of more “rumbles” it would be one of the safest places to be. Add in the feel good factors of recycling, urban regeneration and you can see how this remarkable project gained momentum.

The contrast between the highly symbolic Neo Gothic ruins in the CBD and the cheeky optimistic pop up solution are stark. Perhaps it is the permission to be abit plucky and think outside the square that is the real blessing of a natural disaster.

I say Bravo to the Cardboard Cathedral and have noshed up a little something in it’s honour; I think you can see where I am heading with this one...

 

I have avoided the usual spinach and ricotta route, as this is meant to be a celebration of creative souls. Granted this isn’t hugely dissimilar, but it does have more playful flavours and textures going on. My kids happily chow into this, so variations are on regular rotation at our house.

Forgive my vague quantities, this is a quickly assembled up family dinner that doesn’t demand precision.

 Leek and Hazelnut cannelloni

First make the filling:

1 leek, afew garlic cloves, a nub of butter, thyme, oregano, loads of parsley, black pepper, salt, a handful of chopped hazelnuts, a handful of grated parmesan, a tub of ricotta.

In a large frypan slowly cook the leek and garlic in the butter until soft and tasty, cool slightly. Add in the herbs, nuts and parmesan mix well, and then stir through ricotta.

Into the constriction zone.

1 large jar of passata, 1 pack of fresh lasagne sheets, a pot of white sauce if you are feeling fancy and lashings of grated cheese.

Preheat oven to 180

Pour half the tomato passata into the base of a large baking dish. Add in ¼ or so of water and swish it about to make it ultra juicy.

Cut the lasagne sheets into same size rectangles, then working in a methodical fashion, dollop mixture along one side, then roll up to form a cheese filled log. Pop the log on the tomatoey base and get cracking with the rest of the batch.

Loosen the remaining half jar of tomato with ¼ cup more water then pour over the filled pasta tubes. If you are going down the path of a creamy white blanket – pour the sauce directly on to the tomato top. Either way dress the top of your dish with plenty of grated cheese.

Let it cook away and do its thing in the oven for 40- 45 mins or until pasta is beautifully soft and the top is irritably golden.

Neighbours that can bake

Back in the good old days recipes were swapped across fences. The art of baking was a unifying force as the sweet waft of stoves in action filled streets. I can only imagine it would be a stroke of pure blessed luck to lob alongside cooks that were generous in knowledge and skilled in their craft.

Hence my delight that for the next little while the cosy south island of New Zealand is my home. Christchurch to be precise. A poor wounded city that is bravely rebuilding a future. A city with its fair share of quirks and snarls, but city with quite possibly some of the finest baking I have ever spied.

Let it go on official record that our Kiwi neighbours are damn fine bakers. Fingers crossed that during my NZ tenure I learn a trick or two from my fellow Antipodeans.

Check out this delicious assortment on offer at my local Saturday morning haunt - The Riccarton Markets - baking at its best!

 

The Kiwis are masters of sweet toothsome millimetre perfect slices. A cup of tea with out a little square of one of these is a wasted opportunity.

 

This is Anna - she bakes like a woman possessed every week to deliver cakes that are plump and bursting with interesting things. I stalk her stall every week to see what is on offer.

 

Each little home made morsel is as perfect as can be. The hazelnut ameretti are crunchy on the outside and sweet and succulent on the inside - just like they should be.

Row upon pretty row of macaroons at their picture perfect best, Rose with cinnamon happen to be my favourite, closely followed by salted caramel.

 

 

and yes the custard does playfully ooze from these beauties with each bite.

 

Even the much maligned doughnut is given a delicious twist and turned  irresistible by the deft hand of a Kiwi baker.

 If you want the low down on the biggest, best most delicious thing then just ask a hungry wide eyed boy on limited income!

 Yes New Zealand- with your fairy tale beauty and old fashioned hospitality - I think we are going to get along famously.