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Lovely friends stopped by to talk about their upcoming trip to New Zealand – they were leaving for Australia in less than a week and would be spending time in New Zealand also. We were fortunate to travel to India with this couple on a Rotary trip, and were so excited to see, and discuss their itinerary for the adventure Down Under.

I baked these Kumara Wedges and put together the Blue Cheese and Beetroot Tarts, we opened a bottle of New Zealand sauvignon blanc and then a bottle of New Zealand pinot noir.

ROASTED KUMARA WEDGES

kumara wedges

ROAST KUMARA

500 grams kumara

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

salt and freshly ground black pepper to taste

DRESSING

1/2 cup yogurt

1/4 cup lemon juice

2 tablespoons chopped mint

1 teaspoon honey

1/2 teaspoon paprika

salt and freshly ground black pepper to taste

KUMARA WEDGES

Heat oven to 180C. Peel the kumara, cut into wedges and place in an oven dish. Drizzle the kumara with olive oil. Combine the spices and salt and pepper. Sprinkle over the kumara and toss to coat. Roast in the oven for 20 to 30 minutes, or until golden brown and cooked through.

DRESSING

Combine all dressing ingredients in a bowl. Serve with the kumara wedges.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BLUE CHEESE AND BEETROOT TARTS

blue cheese and beetroot tarts

1/4 cup crumbled blue cheese

1/4 cup plus 2 tablespoons mascarpone

mini tartlet pastry

beetroot chutney

oregano leaves to garnish

Combine the blue cheese with the mascarpone. To serve, place a dollop of the cheese mixture into the tartlet cases, along with a spoonful of beetroot chutney. Garnish each tartlet with an oregano leaf and serve.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

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