maori_angl2

No Fuss - Rewena
Ingredients 5 cups flour 3/4 cup sugar 4 tbsp Surebake yeast 4 cups warm water 6 cups flour	Method Preheat oven to 160 C In a large bowl put 5 cups flour, 3/4 cup sugar and 4 tbsp Surebake yeast. Add warm water and mix together. Cover mixture with a teatowel put in hotwater cupboard or warm place (I sit my bowl on top of the stove while the oven is heating up), for mixture to double in size, approximately 15 minutes. When ready, add 6 cups of flour and mix together with a knife. Turn out onto a well floured surface and knead until dough has a smooth texture, about 10 minutes, adding more flour to the surface if needed. Shape dough into a long loaf, depending on how wide you would like the bread to be, and place in a well greased roasting dish. Bake in a moderate oven, approximately 160 C, for 1 hour. Just before the end of the cooking time cover the top with butter. If you knock on the top of the bread with one knuckle, it sounds hollow when it is cooked.
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Floaters (fried Bread)
Ingredients: 5 Cups of plain white flour 5 teaspoons of B.powder 1/2 teaspoon sugar 1/2 teaspoon salt 1 and 1/2 Cups of luke warm water Cooking Oil or Dripping frying pan or a deep pot	Cooking Directions: Put all the dry ingredients into a bowl and mix it together Make a well in the middle and gradually add the water. Mix together with a knife. When the mixture starts looking like dough tip it out onto a floured bench. Knead the dough just a little not hard out until the dough resembles a smooth texture. Roll the dough out to the thickness of about 6cm or the length of your index finger nail. Cut into slices, much like scones, and prick each one with a fork. Heat a pot of oil or fat. I use olive oil or grape seed oil because it is a lot less fatter for you. Soya oil can really make you feel full. For best results deep fry the bread in very hot oil. If the oil is not really hot then the floats will not raise very well. Add the cut dough shapes, turn as it browns. You can reuse the oil, even if the oil looks all dirty if you put it into a steel bowl and leave it in the fridge over night all the gritty part sticks to the bottom and all the clear oil floats to the top! Make sure you eat the bread nice and hot or if it cools put it in the microwave for 20 seconds and have as a midnight snack. Use a lot of Jam and Golden syrup or ham and cheese!
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Rewena Bread (Plant)
Ingredients: Potato 3 Flour 2 cups Sugar 1 Tablespoons Potato Water 1 cup	Cooking Directions: Rewena Bread Rewena is a kind of leavened Maori bread. There are at least 2 ways to make this recipe, 1st is through making a leaven style and the other is to make Rewena using yeast. 1/ Boil and mash the potatoes. When the mashed potatoes are almost cool add the flour and if needed, warm water and mix till you have a firm mix. Cover and leave in a warm place to prove. 2/ Create a leaven by taking 1-1/2 tablespoons of the dough and put it in a container with 1/2 to 1 cup of walm potato water and leave it for a day to sit. The next day add the 1 1/2 tablespoons of sugar and allow to sit for one day. So every 2 days add sugar an if needed more potato water until the doe leavens. The end product is the leaven which can be added to a simple bread mix.
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Paraoa Takakau
Ingredients: 1 cup flour pinch of salt 5 tb lukewarm water	Cooking Directions: Knead all ingredients together well Roll out thinly Put on hot floured tray Cook in very hot oven 200c
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Cold kumara snack (leftovers)
Ingredients: Cold whole kumarasleftovers. 2 tablespoons butter	Cooking Directions: Fry butter until just melted (don't burn) Toutou cold kumara in melted better and enjoy. Recipe by Mere Keeler - : From Te Taitokerau. No good for weightwatchers. But in the 50's we use to have this snack after school before going to milk the cows. Kumara's were plentiful. How our diets have changed, my parents use to be proud eating very rich food, the saying then was living off the fat of the land.
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Kumara and Apple Sauce
Ingredients: 12 apples 2 heaped cups, sugar 2 kumara 1 tblsp red wine vinegar	Cooking Directions: Peel and remove core from apples, and cut into segments. Peel kumara and cut into 5mm thick slices. Place the apple and kumara into a pot of boiling water and leave to boil for 10 minutes. Add sugar and continue to stir for a further 5 mins, then finally add the red wine vinegar. Bring the temperature to a slow simmer for an additional 5 mins. Best served with a roast pork and trimmings.
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Scolloped Kumara
Ingredients: 4 Kumara (red & Large) 1 Medium Onion 1 Red Pepper 1green Pepper 4 Rashers Bacon 3 Cups grated cheese (mild) 300 Ml Cream 1Cup Milk 25 gms Butter 3 tablespoons of finely chopped parsley	Cooking Directions: Peel kumara's, place on their sides and slice round (scallop) 1/2 inch thick. Sprinkle salt and pepper lightly between layers. Peel onion and dice finely. Cut peppers in half and remove seeds then shred into thin strips. Remove rind from bacon and dice. In a casserole dish , layer scalloped kumara neatly, and in between each layer sprinkle onion, peppers, bacon and dot small strips of butter, repeat layers 3 or 4 times, dependent on size of dish, try and keep combined layers about 4inches thick. On the last layer, (the top) spread onion , peppers, bacon, finely chopped parsley, finally crated cheese on top. pour over evenly all the cream and milk. Bake slowly in oven at 180 degrees for approx. one hour. Check regular. Serve in casserole as vegetable with mains. Serves 6. The key to this recipe is slow cooking so it is very creamy , brown top if now coloured at the end of cooking.
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Kumara and Apricots
Ingredients: - 2 Large Kumara's - Salt - 1 Tablespoon butter - 250gr.dried apricots - 1 dessertspoon sugar - 1/2 cup breadcrumbs	Cooking Directions: Soak apricots. Cut kumara into rounds and cook for 20 mins. Strain into oven-proof dish put alternate layers of kumara and apricots. When dish is half full, add salt, sugar, butter and a little liquid from the kumara and sprinkle top with breadcrumbs. Cook gently for about 1 hour until flavours are blended. Serve hot as vegetables.
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Simple Kumara Dessert
Ingredients: 2 Kumara (red medium) Cream 1 teaspoon sugar per bowl or to your required taste	Cooking Directions: Peel and boil kumaras until cooked, then mash finely, while still hot, add a knob of butter and mash. Divide into dessert bowls per person, sprinkle with sugar, add cream and mix. This is ready to eat.
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Crumbled Kumara
Ingredients: Crumbled Kumara Ingredients: Kumara 500g veal, finely minced Salt & pepper Mustard powder Breadcrumbs 1 egg, beaten	Cooking Directions: Boil kumara until tender; mash and mix with the finely minced veal and a little fat from some cooked onions; season with some salt, pepper and a little dry mustard. Mix together well, form a thick roll, brush over the beaten egg mixture and sprinkle with breadcrumbs. Bake in oven at 180°C - 350°F for 45minutes - 1 hour. Serve hot with veges and a chutney sauce
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A Hoha & Pohara's Ice Cream
Ingredients: 3 Eggs 1 Cup of cream 400gr Chocolate chips/melts 300gr Dark Chocolate Chips/melts Half cup sugar tsp cinnamon	Cooking Directions: Separate the eggs to egg whites & yolks, Place egg yolks in a bowl with sugar and cinnamon, mix well till pale and fluffy. Add chocolates to the yolk mixture (for a change you can use a packet of Roundwine biscuits and a handful of chocolates or even use white chocolate to change the flavour). Mix your egg whites till they become peaks, and also whip your cream. After you have done this, fold your egg whites into the yolk & chocolate mixture, lastly add the yummy cream, but making sure that there is still plenty of air in the mixture. Spoon out into a pan, and place into the refrigerator until it has harden. When harden, your away, this recipe is good with steam pudding or apple pie.
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Roroi (kumara pudding)
Ingredients: 3-4 large kumara Sugar Butter	Cooking Directions: Scub the kumara, leave the skin on if they are very fresh. Put one kumara aside and grate the rest into a shallow baking dish and sprinkle with sugar. Slice the remaining kumara and cover the top totally with slices so that the pudding doesn't dry out and harden in the oven. Bake in a moderate oven (150-175C) for about 1 hour. Take off the top slices and serve immediately with cream and or icecream. Any leftovers can be served sliced and spead with butter.
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Kumara Pie
Ingredients: Kumara Pie 1.5 kg kumara Pineapple juice and rings or chunks Butter ½ tsp cinnamon 2 eggs, beaten 2 tsp brown sugar	Cooking Directions: Boil the kumara, mash with butter and eggs, and add the pineapple juice and cinnamon. Place in a fireproof dish and decorate with the pineapple rings or chunks; sprinkle with brown sugar. Cook for 30 minutes in a moderate oven.
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Afghans
Ingredients: 7oz butter 3oz sugar 2 c flour 1 c wheatbix 2 tbsp cocoa	Cream the butter & sugar. add (sifted) 2 cups flour, 2 teaspoons baking powder, 2 tablespoons cocoa and 1 cup cornflakes OR 1 cup crushed weatbix . (Don't try sifting the cornflakes :) Bake for 10-14 minutes, moderate oven. Ice with chocolate icing and decor ate with 1/2 walnut.
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Anzac biscuits

Makes 20
Ingredients:
1/2 cup Champion standard plain flour
1/3 cup sugar
2/3 cup coconut
3/4 cup Fleming's rolled oats
75 g butter
1 tablespoon golden syrup
1/2 teaspoon Edmonds baking soda
2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture
Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonsful of mixture onto cold greased trays. Press out
with a fork.

Bake at 180°C for about 15 minutes or until golden.

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Baked Bananas
Ingredients: Bananas half peeled horizontally. 1 teaspoon brown sugar pinch of cinnamon and nutmeg	Cooking Directions: Half peel bananas horizontally and place them in a dish, sprinkle with lemon juice, brown sugar cinnamon and nutmeg. Dot with butter and bake in an oven at 180°C (350°F) for 25 minutes basting twice. Serve hot with cream and icecream.
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Brandy Snaps
Ingredients: 2 Tablespoons Golden Syrup 100g butter 1/2 cup brown sugar 2 teaspoons ginger 1/2 cup flour	Heat the golden syrup with butter and brown sugar in a saucepan until the butter melts. Remove from the heat and add ginger and flour. Drop 4 heaped teaspoon lots onto a greased oven tray (US=cookie sheet). Spread each flat with the back of a spoon. Bake at 180 C for 5-10 minutes until the mixture darkens slightly. Cool until firm enough to roll around a wooden spoon handle etc. Reheat if already too firm to roll. Brandy snaps should now resemble hollow cylinders. Store in an airtight container immediately (they go soft very easily). Fill with whipped cream - optional: flavour the cream with brandy essence - just before serving.
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No Fuss -- SteamPudding
Ingredients 1/2 cup sugar} Burnt sugar 1/2 cup water} mixture 2 cups flour 1 cup sugar 1 tsp bicarbonate of soda 200 grams butter 2 eggs	Method Burnt sugar mixture Place 1/2 cup sugar in a pot and burn on hot element until sugar mixture is black. Remove from stove and slowly add 1/2 cup of water. Leave to cool for approximately 10 minutes. Pudding mixture In a bowl put flour, sugar, soda, melted butter, eggs and burnt sugar mixture. Mix together with a whisk or wooden spoon. Well grease a 2 litre glass bowl (a bowl that you use to make jelly or trifle is a good size) and pour in mixture. Cover with plastic wrap and make airtight. Poke a hole in the plastic to release steam. Place on an upturned plate or bowl in the centre of the microwave. Cook on high for 8 minutes. When cooked leave pudding to stand for 5 minutes. Turn pudding out onto a plate and serve with custard, cream or icecream or all three. This pudding is nice cold, sliced and buttered.
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Fruit Mincemeat
Ingredients: 2 small apples 1 cup sultanas 1 cup mixed fruit 1/2 lemon, rind and juice grated rind of 1/2 orange 1/2 cup brown sugar 1/2 tsp each of mixed spice, cinnamon, salt 1/4 tsp ground cloves 1/4 cup spirits	Mince apple, dried fruit, and rinds and mix with the other ingredients. Top with extra spirits, cover and refrigerate.
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Gingernuts
Ingredients: 6 oz flour 1/2 tsp.baking powder pinch salt 1/4 tsp baking soda 2 tsp ground ginger 1 tsp mixed spice 3oz butter or margarine 3oz golden syrup (warmed) 3oz soft brown sugar 1 tablespoon finely chopped mixed peel or the finely grated rind of one lemon.	Sift all dry ingredients together in bowl, rub in butter, stir in sugar and peel then add the warmed syrup. Mix well. Place walnut sized pieces on a greased tray and bake in a preheated oven at 325° f (180°C ) for about eight minutes. Allow to cool slightly on tray before lifting onto a wire rack.
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Hokey Pokey
Ingredients: 5tbsp sugar 2tbsp golden syrup		Boil for about 4 mins Take off heat. Add 1tsp baking soda Beat until light golden colour and frothy. Pour onto greased tray. Break apart when set.
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Pavlova
Ingredients: 3 egg whites 1 1/4 cup sugar 3 teaspoons cornflour 3 tablespoons cold water 1 teaspoon vinegar 1/2 teaspoon vanilla	Make sure that the egg whites are separated very carefully from the yolks. Beat the egg whites until they are stiff (peaks should form which don't collapse). Gradually add water and then sugar while still beating. Mixture should be stiff and glossy. While continuing to beat, add the cornflour and then vinegar. Finally add vanilla. - Pile onto wet greaseproof paper on a baking tray. Shape into a round cake shape - about 20cm diameter. - Oven should be pre-heated to 180 Celcius or 350 Fahrenheit. Put the pavlova into the centre of the oven. after 5 minutes turn the oven off. Do not open the oven door. Leave the pavlova in the oven as it is cooling, for an hour. - Serve covered in whipped cream and slices of fruit. Traditional fruit are kiwifruit and strawberries. Don't worry if the meringue type outside of the pavlova cracks as this will be covered in cream when you serve the pavlova.
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Peanut Brownies
Makes 20 Ingredients: 125 g butter, softened 1 cup sugar 1 egg 11/! cups Champion standard plain flour 1 teaspoon Edmonds baking powder pinch of salt 2 tablespoons cocoa 1 cup peanuts, roasted and husked	Method: Cream butter and sugar until light and fluffy. Add egg and beat well. Sift flour, baking powder, salt and cocoa together. Mix into creamed mixture. Add cold peanuts and mix well. Roll tablespoons of mixture into balls. Place on greased oven trays. Flatten with a floured fork. Bake at 180°C for 15 minutes or until cooked.
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Shortcake/Christmas Mince Pies
Ingredients 4 oz (100 gm) Butter 4 oz (100 gm) Sugar 1 egg 8 oz (200 gm) plain flour 1 level teaspoon baking powder pinch salt		Method: cream butter and sugar, add egg and beat well, add sifted dry ingredients and stir to mix. Roll out on a floured sheet of paper and cut into rounds, put into patty pans and add fruit mincemeat (recipe available below). Top with another round and bake at 350° F [180° C] for about 10 minutes until risen and lightly browned on top. Cool on a wire rack and sift a little icing sugar on top when cold. Fill with Christmas mince meat
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Scones
Ingredients: 2 cups flour 4 tsp baking powder 1/2 tsp salt 25-50g cold butter about 3/4 cup milk		Sift dry ingredients in to a medium sized bowl. Add cold butter. Cut and rub it into the flour until the mixture is about the consistency of rolled oats. Pour all the milk at once, into a well in the middle of the dry ingredients. Mix with a knife, adding more milk if necessary until you have a soft dough. Turn dough onto a floured board. Knead lightly 6-10 times. Pat out until about 1 cm thick. Cut into about 9 squares. Separate if you want hard sided scones, leave together if you want soft sided scones. Bake at 220-230 C for 8-10 minutes until the bottoms and tops are golden.
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No Fuss -- Scones
Ingredients 6 cups self raising flour 300mls lemonade 300mls cream pinch salt Preheat oven to 210 C.	Method Slowly combine lemonade and cream in a litre container, if the container is smaller the mixture will froth over. Put in a mixing bowl self raising flour, salt, lemonade and cream. Mix together with a knife then turn out onto a floured surface and lightly knead. Flatten dough with either a rolling pin or knuckles to approximately 4 cm thick. Cut into squares or use the open end of a cup/glass dipped in flour for round scones. Place in oven when temperature is reached for 15 minutes. Serve buttered and favourite topping or whipped cream and jam.
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Bath Buns

Bath Bun is made using the same rich bread dough as for Sally Lunn but you add:

Ingredients
170g or 6oz Sultanas
85g or 3oz Chopped mixed peel
The finely grated rind of one large lemon
85g or 3oz sugar lumps, lightly crushed.

Knock down the proved dough, then gradually knead in the fruit, peel and lemon rind. shape into 22 evensized balls. Arrange on greased baking trays. Sprinkle with the sugar. Cover loosely with oiled cling wrap and leave to rise in a warm place until doubled in size. Meanwhile heat the oven to 220°C, 425°f, Gas 7.
Bake for 15 - 20 minutes until they are golden brown.
Note: if you like, brush the buns with a little melted honey as soon as they come out of the oven.

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Boston Buns

Boston bun can be made using the same dough recipe, just take a piece of dough twice as large as for the rolls and shape into a ball, lay on a floured surface and roll out to about 1 inch in thickness and about 6 - 7 inches across, allow to prove and then bake 10-15 mins. Top with the raspberry frosting (icing) and sprinkle with coconut

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Cream Buns - This is a traditional recipe

Ingredients:

450g bread flour
50g butter
180ml milk
1 tsp castor sugar
15g yeast granules
2 eggs

Seive 450g of bread flour with a pinch of salt into a warm mixing bowl.
Warm 50g of butter in a pan and add 90 ml of milk.
Into another 90 ml of milk dissolve 1 teaspoon of castor sugar and then cream in 15g of fresh yeast
pour both of these liquids into the flour and add 2 eggs.
Mix to a smooth dough and knead well, or mix thoroughly in a food processor.
Leave in a warm place to rise until it doubles in size
Turn onto a floured board and knead lightly. Divide into 5 or 6 piec es and let rise again on a baking tray in a warm place. Bake on the baking tray for 8 to 9 minutes at 420 degrees F to a golden colour.

Cut in generous slices and serve toasted with soft butter, strawberry jam , and clotted cream.

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Sally Lun Buns

For Sally Luns :
You take 2/3 of the dough recipe, knead and shape to a 9 inch diameter fl at circle. Let rise (about 30 min) bake 20 min at 200°C. Remove from oven to a cooling rack, immediately brush with milk and sprinkle with sugar to gi ve to give a soft sweet crust. alternately allow to cool completely and ice with thin glace icing (no colouring but vanilla or lemon essence may be added).

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Bran Muffins
Ingredients: 1 cup wholemeal flour 2 cups bran 1 tsp baking powder 1/4 cup sugar 1 1/2 tsp mixed spice 1 tsp cinnamon 1 cup milk 1 Tbs butter 3 Tbs golden syrup 1 tsp baking soda 1 cup sultanas 2 eggs	Mix together the flour, bran, baking powder, sugar and spices in a bowl. warm the milk, butter and golden syrup and stir in soda. beat the eggs together and pour into the bowl with the dry ingredients, add milk etc and sultanas and stir until just mixed. Place large spoonsfull into muffin pans and bake at 200°C for 15 -20 mins.
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Custard for Custard Squares

Custard
300 ml each milk and cream - heat together in double-boiler till just scalded. Mix 4 egg yolks with sugar ( 125 g ), and 2 sifted and ( 70 g ) cornstarch - very well, mix with a little of the cream/milk, and add to rest of the cr eam/milk, whisk till smooth and heat very gently, stirring with a wooden spoon. Take off the heat as soon as it starts to thicken. add a little vanilla, stir, transfer to cool bowl and let set.

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Ginger Beer
Ingredients: 2 tblspns warm water 1/2 tspn sugar 1/4 tspn dried yeast granules 1 cup sugar juice of 2 lemons rind of 2 lemons 1 tspn to 1 tblspn dried ginger	Here's ginger beer recipe that does away with keeping a 'bug' Lemon-based Ginger beer Recipe is for 1.5 L plastic bottle Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working. Finely grate or slice rind from 2 lemons and place in heatproof container with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp. add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE!
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Mixed Spice

2 tablespoons cinnamon
1 tablespoon pimento
1 teaspoon nutmeg
1/2 teaspoon each - ginger, cassia, coriander and cloves

Mix together and store in an airtight container.

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Vegemite/Marmite

There are 3 types of yeast extract in NZ/Australia -
vegemite/marmite/promite
They're basically all the same BUT
Marmite is sweeter than vegemite
Promite is sweeter then marmite
They're all extremely salty tasting.
Ingredients:
Vegemite: (Kraft General Foods NZ Ltd)
Yeast extract, salt, malt extract, colour(caramel), vegetable flavours, vitamins (niacin, thiamine, riboflavin)
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Marmite: (Sanatarium Health Food Company, NZ)
Yeast, sugar, salt, wheatgerm extract, mineral salt (508) colour(caramel), herbs, spices, vitamins (niacin, thiamin, riboflavin)
It's also got a small note under the ingredients: "100% vegetarian"
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Promite: (Masterfoods of Australia)
Vegetable protein extract, sugar, yeast, natural colour(caramel) salt, thickener (Wheat starch), emulsifier (Glycerol monostearate) spices, added vitamins, water

Other countries' versions may vary....

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