\nA quintessential Kiwi dessert, pavlova is a meringue-based masterpiece that’s both crispy and creamy. This recipe adds a burst of freshness with kiwi, making it the perfect treat for any occasion.<\/p>\n
When it comes to cooking up a storm, there’s nothing like drawing inspiration from your cultural heritage. For those with Kiwi roots, New Zealand cuisine offers a unique blend of traditional and modern flavors that’s sure to tantalize the taste buds. From classic desserts to savory main courses, we’ve rounded up 18 mouth-watering recipes that showcase the best of New Zealand’s culinary delights.<\/p>\n
Whether you’re looking for a comforting hangi-style lamb dish or a decadent pavlova dessert, our collection has got you covered. With ingredients like fresh kiwi, mussel chowder, and venison, these recipes are sure to transport your taste buds across the Tasman. In this article, we’ll dive into the world of Kiwi cuisine and explore some of the most iconic dishes that have become synonymous with New Zealand’s food culture.<\/p>\n
\nA quintessential Kiwi dessert, pavlova is a meringue-based masterpiece that’s both crispy and creamy. This recipe adds a burst of freshness with kiwi, making it the perfect treat for any occasion.<\/p>\n
Ingredients:<\/strong><\/p>\n – 3 large egg whites Instructions:<\/strong><\/p>\n 1. Preheat oven to 150\u00b0C (300\u00b0F). Cooking Time:<\/strong> 1 hour 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 kg lamb shoulder or neck, bone-in Instructions:<\/strong><\/p>\n 1. Preheat oven to 150\u00b0C (300\u00b0F). Cooking Time:<\/strong> 2 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds New Zealand mussels, scrubbed and debearded Instructions:<\/strong><\/p>\n 1. Rinse the mussels under cold water and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium golden kumara, peeled and diced Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in a little oil until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 400g white fish fillets (cod or snapper work well) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong><\/strong><\/p>\n – Fish: 6-8 minutes Ingredients:<\/strong><\/p>\n – 1 lb venison steaks (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 ripe kiwi, peeled and sliced Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet over medium heat. Cooking Time:<\/strong> Approximately 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 pounds New Zealand Green-Lipped Mussels, scrubbed and debearded Instructions:<\/strong><\/p>\n 1. Rinse mussels under cold water, discarding any broken or open shells. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground lamb Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups feijoas, peeled and sliced Crumble:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Vanilla Custard:<\/strong><\/p>\n 1. In a medium saucepan, combine 1 cup heavy cream and 2 tablespoons unsalted butter. Serve:<\/strong><\/p>\n 1. Serve warm crumble with chilled vanilla custard poured on top.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 kg pork belly, skin on Instructions:<\/strong><\/p>\n 1. Preheat oven to 250\u00b0C (220\u00b0C fan-forced). Cooking Time:<\/strong> Approximately 2 hours 30 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n For the Whitebait Fritters:<\/p>\n – 1 cup whitebait (fresh or frozen) For the Lemon Aioli:<\/p>\n – 1\/2 cup mayonnaise Instructions:<\/strong><\/p>\n 1. Preheat oil in a deep frying pan to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 500g corned beef brisket Instructions:<\/strong><\/p>\n 1. In a large pot, combine the sliced onion, minced garlic, chopped cabbage, and chopped carrots. Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cream, milk, sugar, and honey. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Cooking Time:<\/strong> 10-15 minutes (chilling time not included)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) self-raising flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Grease and flour a 9×13-inch baking dish. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get ready to taste the best of New Zealand with these 18 delicious recipes! From classic pavlova and traditional hangi-style lamb, to creamy mussel chowder and crispy fish and chips, there’s something for every occasion. Enjoy grilled venison with red wine sauce, kiwi burgers with beetroot and egg, or indulge in feijoa and apple crumble with vanilla custard. Don’t forget the sweet treats like raspberry and chocolate hokey pokey ice cream and New Zealand-style lolly cake with malt biscuits. These recipes showcase the country’s rich culinary heritage and are sure to delight your taste buds!<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 1 cup (200g) granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 cup (120ml) cold water
\n– 1\/2 cup (60g) unsalted butter, softened
\n– 2 cups (250g) heavy cream
\n– Fresh kiwi, sliced<\/p>\n
\n2. In a large bowl, whisk together egg whites and sugar until stiff peaks form.
\n3. Add salt and water; whisk until combined.
\n4. Spread meringue mixture onto a parchment-lined baking sheet.
\n5. Bake for 1 1\/2 hours or until crispy and dry.
\n6. Remove from oven and let cool completely.
\n7. In a separate bowl, whip softened butter until smooth.
\n8. Fold in heavy cream until stiff peaks form.
\n9. Arrange sliced kiwi on top of cooled meringue.
\n10. Top with whipped cream mixture.<\/p>\nTraditional Hangi-Style Lamb with Root Vegetables<\/h2>\n
\nTraditional Hangi-Style Lamb with Root Vegetables: A hearty, slow-cooked dish that showcases the rich flavors of New Zealand’s Maori heritage.<\/p>\n
\n– 2 large potatoes, peeled and cut into chunks
\n– 1 large carrot, peeled and cut into sticks
\n– 1 large parsnip, peeled and cut into sticks
\n– 2 medium-sized sweet potatoes, peeled and cut into chunks
\n– 2 tablespoons olive oil
\n– 1 onion, sliced
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Season the lamb with salt and pepper.
\n3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
\n4. Add more oil if needed, then saut\u00e9 the sliced onion and minced garlic until softened, about 3-4 minutes.
\n5. Add the chopped potatoes, carrot, parsnip, and sweet potatoes to the pot. Stir to combine with the onion mixture.
\n6. Return the lamb to the pot, cover with a lid or foil, and transfer to the preheated oven.
\n7. Cook for 2 1\/2 hours or until the lamb is tender and the root vegetables are cooked through.<\/p>\nCreamy New Zealand Mussel Chowder<\/h2>\n
\nA rich and creamy chowder that showcases the sweet flavor of New Zealand mussels. This comforting dish is perfect for a chilly evening or a special occasion.<\/p>\n
\n– 4 tablespoons butter
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup heavy cream
\n– 1\/2 cup whole milk
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
\n3. Add the minced garlic and cook for an additional minute.
\n4. Sprinkle the flour over the mixture and cook for 1 minute.
\n5. Gradually add the heavy cream and whole milk, whisking continuously to avoid lumps.
\n6. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened slightly.
\n7. Add the mussels to the pot and cook until they open, about 3-4 minutes.
\n8. Season with salt, pepper, and thyme to taste.<\/p>\nGolden Kumara and Coconut Soup<\/h2>\n
\nThis creamy soup is a delightful fusion of sweet golden kumara and rich coconut milk, perfect for a cozy evening meal or as a comforting side dish. With its smooth texture and subtle sweetness, it’s sure to become a family favorite.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 can (400ml) coconut milk
\n– 4 cups vegetable or chicken broth
\n– 1 teaspoon grated ginger
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the diced kumara and cook for 5 minutes or until tender.
\n3. Pour in the coconut milk, broth, and grated ginger. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
\n4. Season with salt and pepper to taste.
\n5. Ladle into bowls and garnish with fresh cilantro leaves, if desired.<\/p>\nNew Zealand-Style Fish and Chips with Watties Tomato Sauce<\/h2>\n
\nGet ready for a classic Kiwi favorite that’s easy to make and packed with flavor!<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– Vegetable oil for frying
\n– Watties Tomato Sauce (12.5 oz can)
\n– 2 cups mixed potatoes (chunky chips or fries), peeled and cut into desired shape<\/p>\n
\n2. In a shallow dish, mix together flour, paprika, salt, and pepper.
\n3. Dip each fish fillet into the flour mixture, coating both sides evenly.
\n4. Heat about 5cm (2 inches) of vegetable oil in a large frying pan over medium-high heat. Fry the fish for 3-4 minutes on each side, or until cooked through. Drain on paper towels.
\n5. Meanwhile, bake the potato chips in the preheated oven for 20-25 minutes, or until crispy and golden brown.
\n6. Serve the fish with Watties Tomato Sauce spooned over the top, accompanied by a side of baked potato chips.<\/p>\n
\n– Potato Chips: 20-25 minutes<\/p>\nGrilled Venison with Red Wine and Blackberry Sauce<\/h2>\n
\nThis recipe pairs tender grilled venison with a rich and fruity red wine and blackberry sauce, perfect for a special occasion or game day dinner. With just a few ingredients and simple preparation, you’ll be enjoying a delicious and impressive meal in no time.<\/p>\n
\n– 1\/4 cup red wine
\n– 2 tbsp blackberry jam
\n– 2 tbsp honey
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. In a small bowl, whisk together red wine, blackberry jam, and honey until well combined.
\n3. Brush both sides of the venison steaks with olive oil and season with salt and pepper.
\n4. Grill venison for 4-5 minutes per side, or until cooked to desired level of doneness.
\n5. During the last minute of grilling, brush the red wine and blackberry glaze on both sides of the venison.
\n6. Let venison rest for 5 minutes before slicing and serving.<\/p>\nKiwi Burger with Beetroot and Fried Egg<\/h2>\n
\nElevate your burger game with this unique combination of sweet kiwi, earthy beetroot, and creamy fried egg. This flavorful fusion is sure to impress!<\/p>\n
\n– 2 beef patties (or alternative protein of choice)
\n– 1 large beetroot, cooked and diced
\n– 2 eggs
\n– Salt and pepper to taste
\n– 4 hamburger buns
\n– Lettuce, tomato, cheese, pickles, or other toppings of your preference<\/p>\n
\n2. Cook the beef patties to desired doneness.
\n3. In the same skillet, fry an egg until the whites are set and the yolks are cooked to your liking.
\n4. Assemble the burger by spreading a layer of beetroot on the bottom bun, followed by a beef patty, sliced kiwi, fried egg, and any additional toppings you like.
\n5. Place the top bun on the burger and serve immediately.<\/p>\nNew Zealand Green-Lipped Mussels in Garlic Butter<\/h2>\n
\nThis recipe showcases the rich flavor and tender texture of New Zealand Green-Lipped Mussels, cooked to perfection in a savory garlic butter sauce. With just a few simple ingredients and steps, you’ll be enjoying this delicious appetizer or main course in no time.<\/p>\n
\n– 4 tablespoons (1\/2 stick) unsalted butter, softened
\n– 3 cloves garlic, minced
\n– 1 tablespoon freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish (optional)<\/p>\n
\n2. In a large skillet, melt butter over medium heat. Add garlic and cook 1-2 minutes until fragrant.
\n3. Add mussels to the skillet in a single layer, pouring in any remaining juices from rinsing.
\n4. Cook mussels for 5-7 minutes, shaking pan occasionally, or until they open and release their juices.
\n5. Stir in lemon juice and season with salt and pepper to taste.
\n6. Serve hot, garnished with parsley or thyme if desired.<\/p>\nLamb and Mint Pie with Flaky Pastry<\/h2>\n
\nA refreshing twist on the classic pie, this recipe combines the rich flavors of lamb with the brightness of mint, all wrapped up in a buttery flaky crust.<\/p>\n
\n– 1\/4 cup fresh mint leaves, chopped
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 egg, beaten
\n– 1 tablespoon olive oil
\n– 1 pie crust (homemade or store-bought)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n3. Add the chopped onion, garlic, mint leaves, salt, and pepper to the skillet. Cook until the onion is translucent.
\n4. Roll out the pie crust to fit a 9-inch pie dish. Place the lamb mixture in the center of the pastry, leaving a 1-inch border around the edges.
\n5. Fold the pastry over the filling, pressing gently to seal. Crimp the edges to form a decorative border.
\n6. Brush the top of the pie with the beaten egg and cut a few slits in the top to allow steam to escape.
\n7. Bake for 35-40 minutes or until the crust is golden brown.<\/p>\nFeijoa and Apple Crumble with Vanilla Custard<\/h2>\n
\nThis recipe combines the sweetness of feijoas (guavas) and apples with a crunchy oat crumble and a creamy vanilla custard. Perfect for a cozy autumn evening, this dessert is sure to impress.<\/p>\n
\n– 1 cup Granny Smith apples, peeled and sliced
\n– 1\/4 cup brown sugar
\n– 1\/4 cup rolled oats
\n– 1\/2 cup chopped walnuts
\n– 1\/4 teaspoon cinnamon
\n– 1\/4 teaspoon nutmeg
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 cup vanilla custard (see below)<\/p>\n
\n2. In a large bowl, combine feijoas, apples, brown sugar, oats, walnuts, cinnamon, nutmeg, and salt.
\n3. Mix until well combined.
\n4. Pour in melted butter; mix until the mixture is evenly moistened.
\n5. Transfer to a 9×9-inch baking dish.
\n6. Bake for 35-40 minutes or until golden brown.<\/p>\n
\n2. Cook over medium heat, stirring constantly, until the mixture reaches 170\u00b0F (77\u00b0C).
\n3. Remove from heat; stir in 1 teaspoon vanilla extract.
\n4. Strain into a clean bowl to cool.<\/p>\nNew Zealand-Style Cheese Rolls<\/h2>\n
\nGet ready for a deliciously cheesy treat that’s sure to satisfy your cravings! These soft, fluffy rolls are packed with melted cheddar and mozzarella cheese, making them the perfect snack or side dish.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1\/2 teaspoon active dry yeast
\n– 1 cup whole milk
\n– 2 tablespoons unsalted butter, melted
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup grated mozzarella cheese
\n– Sesame seeds or poppy seeds for topping (optional)<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, and salt.
\n3. In a separate bowl, combine milk, melted butter, and yeast. Let it sit for 5 minutes to activate the yeast.
\n4. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
\n5. Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
\n6. Roll out the dough into a rectangle shape. Sprinkle cheese evenly over the dough.
\n7. Roll up the dough tightly and cut into 1-inch thick slices.
\n8. Place rolls on prepared baking sheet, leaving about 1 inch of space between each roll.
\n9. Bake for 18-20 minutes or until golden brown.<\/p>\nRoasted Pork Belly with Crispy Crackling<\/h2>\n
\nSavor the rich flavor of slow-roasted pork belly, elevated by a satisfying crunch from crispy crackling.<\/p>\n
\n– 2 tbsp brown sugar
\n– 1 tsp salt
\n– 1 tsp black pepper
\n– 2 tbsp olive oil<\/p>\n
\n2. In a small bowl, mix together brown sugar, salt, and black pepper.
\n3. Score the fat layer of the pork belly in a diamond pattern, cutting about 1\/4 inch deep.
\n4. Rub the sugar mixture all over the pork belly, making sure to get some under the skin as well.
\n5. Drizzle olive oil over the pork belly and rub it in to coat evenly.
\n6. Place the pork belly on a wire rack set over a roasting pan, skin side up.
\n7. Roast for 2 hours, then increase oven temperature to 220\u00b0C (200\u00b0C fan-forced) and continue roasting for another 30 minutes.
\n8. Remove from oven when crackling is crispy and golden.<\/p>\nWhitebait Fritters with Lemon Aioli<\/h2>\n
\nStart your meal off right with these addictive whitebait fritters, served with a tangy and creamy lemon aioli. Perfect for a weekend brunch or as an appetizer for a dinner party.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon paprika
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, lightly beaten
\n– 1 tablespoon butter, melted<\/p>\n
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 minced garlic clove
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together flour, paprika, salt, and pepper.
\n3. Add whitebait, egg, and melted butter to the bowl; mix well.
\n4. Drop small amounts of the mixture into the hot oil; cook for 2-3 minutes or until golden brown.
\n5. Drain fritters on paper towels.
\n6. To make lemon aioli, mix all ingredients together in a bowl; season with salt and pepper.
\n7. Serve whitebait fritters hot with lemon aioli for dipping.<\/p>\nAnzac Biscuits with Golden Syrup and Oats<\/h2>\n
\nThese chewy, crunchy biscuits are a staple of Australian baking, but we’ve added a sweet surprise – golden syrup! The result is a delightful combination of textures and flavors that’s sure to please.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup golden syrup
\n– 1\/2 cup butter, softened
\n– 1\/2 teaspoon baking soda
\n– 1\/4 teaspoon salt
\n– 1 cup sugar<\/p>\n
\n2. In a large bowl, combine oats, flour, and sugar.
\n3. In a separate bowl, mix golden syrup and butter until smooth.
\n4. Add the wet ingredients to the dry ingredients and stir until combined.
\n5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 1 inch (2.5 cm) space between each biscuit.
\n6. Bake for 15-20 minutes or until lightly golden.<\/p>\nNew Zealand-Style Corned Beef and Cabbage<\/h2>\n
\nA classic Kiwi dish that’s perfect for a hearty meal or a comforting snack. This recipe brings together the tender flavor of corned beef with the sweet, tangy taste of cabbage.<\/p>\n
\n– 1 medium-sized onion, sliced
\n– 2 cloves garlic, minced
\n– 1 head of cabbage, chopped
\n– 2 carrots, peeled and chopped
\n– 1 tablespoon brown sugar
\n– 1 teaspoon ground mustard
\n– Salt and pepper to taste
\n– 4 cups water<\/p>\n
\n2. Place the corned beef brisket on top of the vegetables.
\n3. Add the brown sugar, ground mustard, salt, and pepper to the pot.
\n4. Pour in the water and bring the mixture to a boil over high heat.
\n5. Reduce the heat to low and simmer for 2-3 hours or until the cabbage is tender and the corned beef is cooked through.<\/p>\nSeared Salmon with Horopito Spice Rub<\/h2>\n
\nThis recipe combines the rich flavors of seared salmon with the unique, slightly sweet and earthy notes of New Zealand’s native horopito spice. Perfect for a quick and impressive dinner.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp ground horopito
\n– 1 tsp lemon zest
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together olive oil, ground horopito, and lemon zest.
\n3. Season the salmon fillets with salt and pepper.
\n4. Place the salmon on a baking sheet lined with parchment paper.
\n5. Brush the horopito spice mixture evenly over both sides of the salmon.
\n6. Sear in the oven for 12-15 minutes or until cooked through.
\n7. Serve immediately, garnished with fresh herbs if desired.<\/p>\nRaspberry and Chocolate Hokey Pokey Ice Cream<\/h2>\n
\nElevate your ice cream game with this unique flavor combination that combines the sweetness of raspberries with the richness of chocolate. This recipe is perfect for those who love a surprise in every bite.<\/p>\n
\n– 1 cup whole milk
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup honey
\n– 1\/2 cup fresh raspberries, pureed
\n– 1\/4 cup unsweetened cocoa powder
\n– 1\/2 cup dark chocolate chips (at least 60% cocoa)
\n– 1 tsp vanilla extract<\/p>\n
\n2. Remove from heat and stir in pureed raspberries, cocoa powder, and vanilla extract. Let it cool to room temperature.
\n3. Cover and refrigerate for at least 2 hours or overnight.
\n4. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
\n5. During the last 2 minutes of churning, add the dark chocolate chips.
\n6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.<\/p>\nNew Zealand-Style Lolly Cake with Malt Biscuits<\/h2>\n
\nA classic Kiwi dessert, this lolly cake is a sweet and indulgent treat that’s perfect for any occasion. The combination of soft, fluffy sponge cake and crunchy malt biscuits is a match made in heaven.<\/p>\n
\n– 1\/2 cup (100g) granulated sugar
\n– 1\/4 cup (50g) unsalted butter, softened
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 cup (250ml) milk
\n– Malt biscuits (about 20-25 biscuits)<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, and butter until well combined.
\n3. Beat in eggs and vanilla extract.
\n4. Gradually add milk, whisking until smooth.
\n5. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
\n6. Remove from oven and let cool completely.
\n7. Cut cake into desired size and serve with malt biscuits on the side.<\/p>\nSummary<\/h2>\n