April 23, 2016
Many years ago Alison Holst was advising her radio audience on introducing children to new tastes.
She explained it could take several tries before an unfamiliar flavour found favour with young and not so young taste buds and if you, and they persevered with small samples they’d almost always grow to like them.
She added there were some tastes some people would never come to accept and with a smile in her voice said broccoli was one of those.
I knew what she was talking about. There are some things I’m not going to bother trying to like – oysters for instance. There’s no point wasting on me what is an expensive delicacy for aficionados.
Broccoli on the other hand is a vegetable I learned to like – steamed until it’s al dente and bright green.
Tonight as I wait for dinner to cook I”m grateful for having learned to like broccoli.
April 15, 2015
I have always found food and cooking to be wonderfully interesting work and an absorbing hobby, exciting to explore in my own kitchen, and very satisfying to share with others. . . Dame Alison Holst in the introduction to The Ultimate Collection.
The tatty cover reflects the amount of use the book gets.
This quote was chosen with sadness at the news Alison is suffering from dementia.
April 19, 2014
Wild weekend weather has brought out my inner domestic:
The jam was made to Alison Holst’s recipe:
Equal weights of fruit and sugar.
Bring fruit to the boil.
Add sugar and stir.
Boil 3 minutes, stirring off and on.
Pour into heated jars.
The biscuits are what my mother called Bo Peeps and her grandchildren call Grandma’s Jam Biscuits:
25og (8oz) butter 160g (6oz) sugar
1 egg 360g (14oz) flour
4 tsp baking powder 1 tsp golden syrup or 1 tsp vanilla
Cream butter & sugar, add egg & syrup or vanilla if using and beat well.
Add flour & baking powder & beat until mixed.
Roll teaspoons of mixture into balls, place on baking tray leaving enough room for them to spread a wee bit.
Make thumb print in centre and fill dent with jam.
Cook moderate oven (180ish?) for about 15 minutes until lightly golden.
March 30, 2013
. . . have been eaten.
All that’s left is this photo:I used an Alison Holst recipe – it was easy to follow and the results were delicious, light and spicy.We shared them with Argentinean visitors who’d never tasted hot cross buns before which makes me wonder if they’re of British or Northern European origin?
December 5, 2012
. . . and counting.
Just to show there’s more to my life than politics and blogging, this is the result of something else I’ve been doing in the last few days:
Four cakes were baked over the weekend, another two on Monday.
Three were given away yesterday, a fourth today and the remaining two have my brother’s name on them so guess what I’ll be doing this weekend too.
They’re Cathedral Window cakes for which I use Alison Holst’s recipe.
October 29, 2009
Several of the 60 or so recipe books which crowd the shelf in my kitchen are Alison Holst’s.
From the small paper back one for using food processors – a birthday gift nearly three decades ago when kitchen whizzes were new – to the large, hard back Ultimate Collection.
Then there’s her Complete Cooking Class. It’s full of reliable, easy to follow recipes with ingredients which are usually on hand or easy to find.
The tatty cover is testament to the amount of use it gets.
Over at In A Strange Land Deborah posts on Kaitangata Twitch by Margaret Mahy.
Post 29 in the post a day for New Zealand Book Month challenge
June 20, 2009
200g butter 1 cup brown sugar
1 cup white sugar 1 large egg
1/4 cup milk 1/2 teaspoon baking soda
1 teaspoon vanilla 1 cup flour
3 cups rolled oats 1/2 cup cranberries
1/2 cup chopped nuts (I use hazelnuts)
1/2 cup sunflower seeds 1/2 cup chppoed chocolate
Stir in sugars and egg.
Dissolve baking soda in milk and add with vanilla.
Add flour, oats berries, nuts, seeds & chocolate.
Put teaspoons of mixture onto baking tray – not too lcose because they spread.
Bake about 10 minutes at 180 C or until golden.
This recipe is my adaptaion of one from my mother. I thought it was one of Alison Holst’s but she gave a a different recipe for Scroggin Biscuits on National Radio.