Recipes & Tips — tips

Who loves doughnuts?!  Well, for those of you shouting 'Me, me, me! I've got great news for you:  Our  Dark Chocolate Cake/Cupcake mix can also make  <drumroll please> DOUGHNUTS!! Even better, a healthier take on the deep fried version, but just as delicious and moreish. All you need is a doughnut shaped mold (pretty easy to come across either in a baking aisle or online). Make up Secret kiwi Kitchen Dark Chocolate Cake/Cupcake mix, following directions for cupcakes.  Generously spray your doughnut mold with baking spray, for an easy release and bake at 180 deg,  for around 12 minutes. Let cool completely...

                                                                             Rose Infused Labneh One of our favourite flavour combinations is rose, sesame and honey. In this dish, homemade labneh makes the perfect base to bring forth the nuances of this delightful combo.  Ingredients: 1 ½ cups greek yoghurt 1/2  teaspoon rose water 1 Tablespoon honey 1 Tablespoon Sesame seeds, toasted (either white or black or both) 1 Tablespoon pumpkin seeds, lightly toasted...

Rose adds the most intoxicating smell and flavour to any harissa, the floral overtones help soften the chilies and give it a romantic floral allure.  Rose harissa tastes wonderful on just about everything from roasted veggies and eggs, to meat and cheese.      Here is a simple one bowl quick rose harissa. If you want to cheat, you can also add some dried rose petals and a little rose water to any supermarket harissa you have on hand.   Tablespoon dried rose petals  1/4 teaspoon caraway seeds, ground in a spice grinder 1 tablespoon pure chilie powder, such as ancho...

   Fluffy and perfectly sweetened with a subtle hint of rose aroma and topped with edible rose petals, these delicious are for the perfect Valentine's treat! The recipe is adapted from our favourite Ina Garten's basic marshmallow recipe.   Ingredients    3 packages unflavoured gelatine 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1/2 Tablespoon pure vanilla extract 1 Tablespoon rose water  Confectioners’ sugar, for dusting 3 Tablespoons organic rose buds or petals Pink dye or a pinch of raspberry or dragon fruit powder to colour marshmallows pink (optional)   Equipment: A candy thermometer...