Just for Now: Escape to New Zealand Book Three

by Rosalind James

  ¾ c. chopped fresh parsley

  3-4 Tbsp. chopped fresh mint, to taste (optional)

  1 clove minced garlic

  1 c. grape or cherry tomatoes, cut in halves or quarters

  ½ cucumber, chopped

  ½ cup diced red or yellow pepper

  1 can black beans, rinsed and drained (optional)

  ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth)

  ¼ tsp. pepper, or to taste

  3-4 Tbsp. extra virgin olive oil

  3-4 Tbsp. fresh lemon juice (1-2 lemons)

  Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid.

  Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using).

  Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits.

  Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).

  SAUSAGE & PEPPER SPAGHETTI SAUCE

  6 servings. Almost as easy as using a canned sauce, and so much tastier!

  3-4 Italian sausages (can use chicken or turkey sausage), hot or mild or a combination

  1-2 onions, chopped, depending on size

  2 cloves garlic, minced

  3 red peppers, chopped

  2 16-oz cans chopped tomatoes (Italian recipe, or in juice, or in puree)

  2 8-oz cans tomato sauce

  1 tsp. dried oregano

  1-1/2 tsp. dried basil

  Take sausages out of casings (cut along the casing and squeeze out the meat), break into pieces. Cook with onions, garlic, and red pepper until meat is cooked and vegetables are soft. Drain fat. Stir in tomatoes and sauce, and herbs. Cook 1 hour, partially covered.

  GLAZED SALMON

  4 servings (just cut everything else in half if cooking for two). Basic idea for this comes from Cook’s Country. Quick and easy; makes a delicious company dinner with roasted potatoes and a green salad.)

  4 salmon fillets, rinsed, patted dry, sprinkled with salt and pepper. 1” thick (if thinner, cook shorter time)

  ¼ cup balsamic vinegar

  ¼ cup orange juice

  2 Tbsp. honey

  2 tsp. olive oil (not extra-virgin as it smokes too easily)

  2 Tbsp. butter

  Whisk vinegar, juice, and honey together in small bowl. Heat oil in nonstick skillet over medium to medium-high heat until very hot. Cook salmon fillets without moving for 4-5 minutes (shorter time if the fillets are less than 1” thick). If the fillets are skin-on, start with the skin side facing up. Flip fish and cook 2-3 minutes more, until cooked through but not dry. Transfer to warm plate and cover with foil to keep warm.

  If you cooked salmon with skin on, wipe pan out with paper towels. Lower heat to medium. Pour balsamic mixture into pan and simmer about 5 minutes, until thick and syrupy. Stir in butter and pour sauce over salmon.

  BUTTERMILK PANCAKES

  3 servings for hungry people (or men). Recipe can be doubled.

  3 Tbsp. butter

  2 cups buttermilk

  2 eggs, beaten

  1-1/2 cups flour (try substituting 2 Tbsp. cornmeal, ½ cup oatmeal, and 2 Tbsp. almond meal, if you can find it, for ½ cup of the flour—delicious!)

  2 tsp. baking soda

  ¾ tsp. salt

  2 Tbsp. white sugar

  Melt butter in large bowl in microwave. Whisk in buttermilk, then beaten eggs. Sift or stir together dry ingredients separately, then stir in with a few quick strokes. Cook on a 375-degree griddle or over medium heat until bubbles form and edges look dry; turn and cook about a minute more.

  Add any of the following to make your pancakes extra-special: blueberries; peaches; nectarines; bananas and chopped pecans; bananas and mini chocolate chips; bananas and chopped macadamia nuts.

  PEAR/DRIED CHERRY COFFEE CAKE

  Coffee Cake

  3/4 cup sugar

  ¼ cup butter

  1 egg

  ½ cup milk (higher-fat is tastier, but 1% is OK too)

  2 cups flour

  2 tsp. baking powder

  ½ tsp. salt

  1 can pears in juice, drained and chopped

  ¼ cup dried cherries (optional)

  Filling/Topping

  ½ cup brown sugar

  ¼ cups flour

  2 tsp. cinnamon

  3 Tbsp. butter, melted

  Preheat oven to 375 degrees. Spray a 9” square glass baking pan with nonstick cooking spray.

  Mix together butter and sugar with an electric mixer; add egg. Stir in milk. Sift together dry ingredients, or mix in a separate bowl; stir in. Carefully stir in fruit. Spread half the batter in pan. Sprinkle half of filling/topping mixture over batter. Spoon remainder of batter over filling and smooth over. Sprinkle rest of filling/topping mixture over top of batter. Bake until toothpick comes out clean, 25-30 minutes.

  Other ideas: peaches (fresh or canned), nectarines, blueberries (omit dried cherries if using other fruits).

  GINGERBREAD WITH CUSTARD SAUCE

  Gingerbread

  1/2 cup butter (1 stick)

  2 Tbsp. sugar

  1 egg

  1 cup dark molasses (or can use light molasses if you prefer a less intense flavor)

  1 cup boiling water

  2-1/4 cup flour

  1 tsp. baking soda

  ½ tsp. salt

  1 tsp. ginger

  1 tsp. cinnamon

  Preheat oven to 325 degrees. Spray a 9” square glass baking pan with cooking spray.

  Cream together butter and sugar with electric mixer; add egg. Measure boiling water in a 2-cup glass measure and add the molasses (this will make the molasses come out of the measuring cup more easily). Blend molasses/water mixture into creamed mixture. Sift together dry ingredients, or mix in separate bowl; stir in.

  Bake for 45 to 50 minutes or until a toothpick comes out clean. Cut into squares.

  Custard Sauce (a bit like vanilla pudding, but more liquid)

  2 Tbsp. sugar

  2 tsp. cornstarch

  1/8 tsp. salt

  ¾ cup milk (full fat works best, but can use 2%)

  1 egg yolk

  1 tsp. vanilla

  Put the egg yolk into a glass measuring cup and beat lightly with a fork.

  Whisk the sugar, cornstarch, and salt together in a small saucepan. Whisk in the milk and cook over low heat until it just boils. Remove from heat. Slowly pour about half the custard mixture into the beaten egg while whisking with a fork to mix well. Then pour the egg/custard mixture back into the rest of the custard in the pan. Cook over low heat until the mixture begins to thicken (don’t boil it). It will be quite runny, as it’s a sauce. Add the vanilla. Use warm, or refrigerate until ready to use. Can be served warm or cold.

  Other toppings for your gingerbread: whipped cream, ice cream (coffee ice cream is surprisingly good, but vanilla and chocolate are tasty too), applesauce.

  CHOCOLATE CAKE WITH EASY CHOCOLATE GLAZE

  Cake

  ½ cup butter (1 cube)

  ¾ cup white sugar

  ¾ cup brown sugar

  2 eggs

  1 tsp. vanilla

  2 cups cake flour, or 1-3/4 cup regular flour (cake flour gives your cake a more tender crumb)

  2/3 cup unsweetened cocoa powder

  1-1/2 tsp. baking soda

  1 tsp. salt

  1-1/2 cups buttermilk

  Heat oven to 350 degrees. Grease and flour 13x9x2” pan, or two 8” cake pans.

  Cream butter and sugar with electric mixer. Add eggs and vanilla and mix. Sift together dry ingredients or mix in separate bowl; add to mixture alternately, in about 3 installments, with the buttermilk, beatin
g after each addition. Beat the whole thing on high speed 3 minutes. Pour into pan(s).

  Bake until wooden pick inserted in center of cake JUST comes out clean, with a few moist crumbs; oblong 33-38 minutes; layers 28-33 minutes. (check carefully!)

  Frost with your favorite icing, or for a simple solution (or if you are in a country where unsweetened chocolate and powdered sugar are not available), use the easy glaze below.

  Easy Chocolate Glaze

  1 best-quality chocolate bar (Lindt, etc.): 70-85% cocoa solids

  About ¼ cup half & half or cream

  About ¼ cup white sugar, or to taste, depending on how bittersweet your chocolate bar is

  Break up the chocolate bar and add it to a saucepan with the half & half and sugar. Cook over low heat, stirring constantly. Add more sugar and/or half & half if it seems necessary. Spoon the glaze over warm cake. Add sliced almonds if desired.

  BREAD PUDDING

  4 slices bread (higher-quality is the best. Avoid thick, chewy crusts or sourdough. Challah or brioche is extra-special!)

  2 Tbsp. butter

  1/3 cup packed brown sugar

  ½ tsp. cinnamon

  1/3 cup mini chocolate chips

  3 eggs, beaten with a fork

  1/3 cup white sugar

  1 tsp. vanilla

  1/8 tsp. salt

  2-1/2 cups milk, scalded (very hot). Whole milk is richest; can use everything down to 1%, but don’t use skim.

  Preheat oven to 350 degrees. Spray a casserole dish (about 1-1/2 quarts; can also use a 9” baking dish, but it’ll make a flatter pudding) with cooking spray.

  Scald the milk in the microwave (best is with a glass measuring cup; heat the milk for about 2 minutes, until it’s not quite boiling).

  Toast bread slices lightly. Mix the brown sugar and cinnamon in a small bowl. Spread slices with butter and sprinkle with the brown sugar/cinnamon mixture. Cut each slice in 6 pieces. Arrange pieces sugared side up in your casserole or baking dish, sprinkle with chocolate chips (in layers).

  Mix the eggs, white sugar, vanilla, and salt; slowly stir in the hot milk. Pour the mixture over the bread.

  Put your casserole dish into a larger pan (I use a roasting pan) on the oven rack. Pour very hot water 1” deep into the larger pan to make a water bath for your casserole dish. This makes your pudding come out moist. Bake until a knife comes out clean, about 65 to 70 minutes. (less time if you bake the pudding in a 9” square pan.) Remove casserole from the hot water. Can be served warm or cold.

  Optional toppings: ice cream, whipped cream.

  A Kiwi Glossary

  A few notes about Maori pronunciation:

  · The accent is normally on the first syllable.

  · All vowels are pronounced separately.

  · All vowels except u have a short vowel sound.

  · “wh” is pronounced “f.”

  · “ng” is pronounced as in “singer,” not as in “anger.”

  ABs: All Blacks

  across the Ditch: in Australia (across the Tasman Sea). Or, if you're in Australia, in New Zealand!

  advert: commercial

  agro: aggravation

  air con: air conditioning

  All Blacks: National rugby team. Members are selected for every series from amongst the five NZ Super 15 teams. The All Blacks play similarly selected teams from other nations.

  Aotearoa: New Zealand (the other official name, meaning “The Land of the Long White Cloud" in Maori)

  arvo, this arvo: afternoon

  Aussie, Oz: Australia. (An Australian is also an Aussie. Pronounced “Ozzie.”)

  bach: holiday home (pronounced like “bachelor”)

  backs: rugby players who aren't in the scrum and do more running, kicking, and ball-carrying—though all players do all jobs and play both offense and defense. Backs tend to be faster and leaner than forwards.

  bangers and mash: sausages and potatoes

  barrack for: cheer for

  bench: counter (kitchen bench)

  berko: berserk

  bikkies: cookies

  bit of a dag: a comedian, a funny guy

  bits and bobs: stuff (“be sure you get all your bits and bobs”)

  blood bin: players leaving field for injury

  Blues: Auckland's Super 15 team

  bollocks: rubbish, nonsense

  boofhead: fool, jerk

  booking: reservation

  boots and all: full tilt, no holding back

  bot, the bot: flu, a bug

  Boxing Day: December 26—a holiday

  brekkie: breakfast

  brilliant: fantastic

  bub: baby, small child

  buggered: messed up, exhausted

  bull's roar: close. “They never came within a bull's roar of winning.”

  bust a gut: do your utmost, make a supreme effort

  Cake Tin: Wellington's rugby stadium (not the official name, but it looks exactly like a springform pan)

  cardie: a cardigan sweater

  chat up: flirt with

  chilly bin: ice chest

  chocolate bits: chocolate chips

  choice: fantastic

  chokka: full

  Chrissy: Christmas

  chuck out: throw away

  chuffed: pleased

  collywobbles: nervous tummy, upset stomach

  come a greaser: take a bad fall

  costume, cossie: swimsuit (female only)

  cot: crib (for a baby)

  crook: ill

  cuddle: hug (give a cuddle)

  cuppa: a cup of tea (the universal remedy)

  CV: resumé

  cyclone : hurricane (Southern Hemisphere)

  dairy: corner shop (not just for milk!)

  dead: very; e.g., “dead sexy.”

  dill: fool

  do your block: lose your temper

  dob in: turn in; report to authorities. Frowned upon.

  doddle: easy. “That'll be a doddle.”

  dodgy: suspect, low-quality

  dogbox: The doghouse—in trouble

  Domain: a good-sized park; often the “official” park of the town.

  dressing gown: bathrobe

  drongo: fool (Australian, but used sometimes in NZ as well)

  drop your gear: take off your clothes

  duvet: comforter

  earbashing: talking-to, one-sided chat

  electric jug: electric teakettle to heat water. Every Kiwi kitchen has one.

  En Zed: Pronunciation of NZ. (“Z” is pronounced “Zed.”)

  ensuite: master bath (a bath in the bedroom).

  eye fillet: premium steak (filet mignon)

  fair go: a fair chance. Kiwi ideology: everyone deserves a fair go.

  fair wound me up: Got me very upset

  fantail: small, friendly native bird

  farewelled, he'll be farewelled: funeral; he’ll have his funeral.

  feed, have a feed: meal

  first-five, first five-eighths: rugby back—does most of the big kicking jobs and is the main director of the backs. Also called the No. 10.

  fixtures: playing schedule

  fizz, fizzie: soft drink

  fizzing: fired up

  flaked out: tired

  flash: fancy

  flat to the boards: at top speed

  flat white: most popular NZ coffee. An espresso with milk but no foam.

  flattie: roommate

  flicks: movies

  flying fox: zipline

  footpath: sidewalk

  footy, football: rugby

  forwards: rugby players who make up the scrum and do the most physical battling for position. Tend to be bigger and more heavily muscled than backs.

  fossick about: hunt around for something

  front up: face the music, show your mettle

  garden: yard

  get on the piss: get drunk

  get stuck in: commit to

  give way: yield

  giving him stick, give him some
stick about it: teasing, needling

  glowworms: larvae of a fly found only in NZ. They shine a light to attract insects. Found in caves or other dark, moist places.

  go crook, be crook: go wrong, be ill

  go on the turps: get drunk

  gobsmacked: astounded

  good hiding: beating (“They gave us a good hiding in Dunedin.”)

  grotty: grungy, badly done up

  ground floor: what we call the first floor. The “first floor” is one floor up.

  gumboots, gummies: knee-high rubber boots. It rains a lot in New Zealand.

  gutted: thoroughly upset

  Haast's Eagle: (extinct). Huge native NZ eagle. Ate moa.

  haere mai: Maori greeting

  haka: ceremonial Maori challenge—done before every All Blacks game

  hang on a tick: wait a minute

  hard yakka: hard work (from Australian)

  harden up: toughen up. Standard NZ (male) response to (male) complaints: “Harden the f*** up!”

  have a bit on: I have placed a bet on [whatever]. Sports gambling and prostitution are both legal in New Zealand.

  have a go: try

  Have a nosy for…: look around for

  head: principal (headmaster)

  head down: or head down, bum up. Put your head down. Work hard.

  heaps: lots. “Give it heaps.”

  hei toki: pendant (Maori)

  holiday: vacation

  hooker: rugby position (forward)

  hooning around: driving fast, wannabe tough-guy behavior (typically young men)

  I'll see you right: I'll help you out

  in form: performing well (athletically)

  it's not on: It's not all right

  iwi: tribe (Maori)

  jabs: immunizations, shots

  jersey: a rugby shirt, or a pullover sweater

  journo: journalist

  jumper: a heavy pullover sweater

  ka pai: going smoothly (Maori).

  kapa haka: school singing group (Maori songs/performances. Any student can join, not just Maori.)