Kahikatea berries to eat!!

Is kahikatea berry season again! I already have a few posts about foraging these New Zealand tree berries here, if you want to find out more. Since I cannot climb the tall trees I have to pick the berries that fall on the ground, it takes time and they are tiny, but everyday I get just enough to put on the cereal in the morning (for Max and Peter, I just have them with yogurt). They need to be washed and then the black seed removed and discarded. I leave the remaining red berries to marinate with just a drop of manuka honey overnight, and in the morning they are ready for breakfast! 

Max's cereal! (TBW, we also have our own bananas!!)

Photos and Recipes by Alessandra Zecchini ©

 

Covid-19 lockdown recipe 4: lentil salads, i.e. making the most of 'poor' ingredients

Dried lentils are another 'staple' in my pantry, and I also noticed that while aisles of cans of beans were getting low at the supermarket, packets of dried lentils were still available. Good, because they are cheap and they go a long way, plus they are full of protein and very versatile: you can make soups, stews, curries, lasagne, side dishes or basically add them anywhere to 'increase' the size of your dishes and fill your belly. Because the weather is still nice I'll propose some salads, throwing in some fresh greens, edible flowers and a bit of NZ foraging too :-). All of these salads will serve heaps of people and last a few days in the fridge, in fact they taste better on the second day, giving the lentils time to absorb flavour from the dressing. So I usually make heaps and then before serving I take out what I need and I add the fresh greens and the flowers on the spot.

Lentils with flowers and leaves

500 g brown lentils

1 leaf bay

water and salt for boiling

extra virgin olive oil

white balsamic vinegar

salt to taste

mixed salad leaves

sliced radishes

tomatoes (cherry or cubed)

fresh herbs (like basil, parsley)

edible flowers

Soak the lentil overnight, then rinse well, add plenty of water, a bay leaf and a pinch of salt. Cook until 'al dente', or as soft as you like (but not mushy). Drain and briefly rinse under cold water. Place in a mixing bowl with the radishes and tomatoes, add extra virgin olive oil, white balsamic vinegar (to taste, but make sure that the ratio oil to vinegar is 2 to1), and some salt to taste. Line a serving plate or large shallow bowl with mixed salad leaves (leave a few small ones for the top), spoon the lentils on top, then sprinkle with the remaining salad leaves, herbs and petals (I used verbena, dianthus, and cornflowers).

Same recipe again but with broad beans and different flowers

 This time I added more tomatoes and also broad beans (just the frozen broad beans, to prepare them just cover them with boiling water and then remove the hard skin and they are ready to eat!) . Mix the lentils, broad beans and tomato with the dressing ingredients and place on a bed of mixes salad leaves. To decorate I used calendula, borage and dianthus petals.

With kahikatea berries

Here is another version with a bit of foraging from the New Zealand Bush! The kahikatea berries are ripening, it takes a long time to collect them but they are a welcome addition to a salad. You will need to remove the black blue seed and wash the berries delicately though. 

500 g brown lentils

1 leaf bay

water and salt for boiling

extra virgin olive oil

lemon juice

salt and pepper to taste

frozen broad beans

kahikatea berries

calendula petals

Soak the lentil overnight, then rinse well, add plenty of water, a bay leaf and a pinch of salt. Cook until 'al dente', or as soft as you like (but not mushy). Drain and briefly rinse under cold water. Place in a mixing bowl, add extra virgin olive oil, lemon juice, salt and pepper to taste and the broad beans (just use the frozen broad beans, cover them with boiling water and then remove the hard skin so that they are ready to eat and bright green). Mix well and then top with the kahikatea berries and calendula petals.

Last one for the day

And here yet another salad (same basic recipe again, use either lemon juice or white balsamic vinegar) and more flowers: nasturtium, borage, verbena, poppy, marigold, dianthus, and cornflowers.

Photos and Recipes by Alessandra Zecchini ©

Quince and kahikatea berry tart

The Kahikatea trees in the bush are full of berries, and birds are singing happily. The berries (koroī) are edible, but the trees are too high to climb for me, so I can only pick what falls on the forest floor. It takes time, but foraging runs in my veins, plus it is a good squatting exercise! After picking you need to wash the berries well and remove the hard blue seeds, another time consuming job! After all this you are left with an handful of berries so it is easy to understand why you don't see koroī jam around! In fact there are not many recipes with these berries, and this is my third one only (the other two are Flan with Kawakawa cream and Kahikatea berries, and Kahikatea Cupcakes. 



The berries don't have much taste so I added one tsp of sugar and a tbsp of lemon juice and I let them marinate overnight. They day after they were yummy and ready to put on cereals, but I preferred  making a tart. I use quinces from Oratia, in season now. I peeled two big quinces and cut them into slices. Then I melted 50 g of butter and two tbsp of sugar in a iron skillet and sautéd the quinces for two minutes. After that I added a small glass of grappa (I used this aged Prosecco Grappa by Bottega). As soon as you pour the grappa over the hot quinces the kitchen fills with a wonderful aroma and you could eat the quinces just like that, maybe with some ice cream on the side. After most of the liquid had evaporated I added 2 tsp of corn flour diluted with a little water to make a paste. I stirred well and positioned all the quince slices neatly on the bottom of the pan. Then I added the kahikatea berries, keeping just a few aside for decoration.

I cut a circle of puff pastry (I used Paneton) and fitted it over the fruit and then baked the lot until the pastry looked golden and puffy. Then I carefully reversed the pan over a serving plate and let the tart slip down (by itself) onto the plate. I added the remaining berries and took a few photos! The tart was very good, you don't have to use quinces, apples and pears are good too, and the berries are just a fancy addition, but what a satisfaction! Today I am going to ask the kids to do a bit of foraging for me, it is a good skill to learn after all, and since it is Easter Sunday in New Zealand, they will be excited after that other form of 'foraging' that happens here: the Easter eggs hunt! In fact here they are coming down now, I'll better go and enjoy this!

Photos and Recipes by Alessandra Zecchini ©

Kahikatea Cupcakes, and Writing a Cookbook Part 8

I really love foraging and I miss all the berries that I used to pick in Italy. I learned from a Maori forest ranger that you can eat the berries of the kahikatea tree (the red aril, not the blue seed) and I have a large tree in front of my house that is fruiting right now. The only problem is that the tree is so tall that I cannot reach the berries (the native birds are probably happy for it), so I have to content myself with picking just a few from the ground. It is hard work, I'll never be able to make jam with the quantities I am getting, but I did make a flan with kawakawa creme and kahikatea berries before (for the recipe, and a photo of the berries click here), and this time I made cupcakes.

I asked my little boy to pick a few berries and then I rinsed them. I added a few drops of lemon juice and 1 tsp of sugar, and let the berries marinate overnight. The day after I made my usual vanilla cupcakes and added a few of the berries, strained.

I used the pink juice to make a little icing by adding a couple of tsp of icing sugar. And then I decorated the cupcakes with a fresh kahikatea berry. They were a hit with my guests who, although being real Kiwis, have never eaten the berries before, or anything made with them.

Since kahikatea berries can only be found in New Zealand, I am re-using this recipe for Sweet New Zealand, hosted by Sue

And now to writing a cookbook: yes it has been a long time since the last post on this subject, and the reason that I am picking it up now is that... I cannot give you a recipe for these cupcakes! They are my basic vanilla cupcakes, and one of my trusted (and most cherished) recipes, but since it belongs to my new book (due to be published in September) I have to keep it... secret! So, for now just use your own favourite cupcake recipe, and just add the berries to it!

These months have been dedicated to editorial, design and proofreading, a long process really, but really vital. At this stage you, the author, are working with other people, generally by email or phone, or on paper. The manuscript, and then the first proofs, keep going back and forward between all involved to set the pages, add the photos, correct the mistakes, rewrite the recipes that don't fit the page, check the page numbers, and makes all the changes and additions that are necessary.

You have to be patient, open minded, ready to compromise, and ready to make your point when you feel strongly about something. Don't loose your cool, or your manners: often it is not a questions of who is right of wrong, but what works best for the book itself. If your brilliant childhood reminiscence doesn't fit the page, so be it! Let it go! (Unless it is vital to the recipe, of course!). But if one of the step by step photos is missing, and you really think that you cannot do without that one, or if the editor has suggested a change that is not necessary, or improving the book, stand up for it.

For this process it is useful if you know how to correct proofs and make changes by using proofreader marks. If you are not in the publishing business you can find some good books as reference. Remember that your editors, designer and proofreaders will all be using these 'symbols', so it really helps to understand them.

So, in the last few months I have been working on this, plus writing a glossary, an index and a conversion table. Not creative as writing recipes perhaps, but still an important part of the process.

Sometimes the index is written by a third person; if you are not confident with writing your own index speak to the publisher: a good index is very important in a cookbook.

As a last word of advice: always use a courier to deliver the proofs (or deliver them yourself): they are too important to get lost in the mail!

Next time I will talk about the book cover, till then... keep on planning that cookbook of yours!

Photos and Recipes by Alessandra Zecchini ©

Flan with Kawakawa crème and Kahikatea berries

A New Zealand Bush inspired dessert…

 

Photos by Alessandra Zecchini©

I have never seen so many kahikatea berries like this year…I love them, 

I dreamed of making jam…

But the Dacrycarpus dacrydioides (kahikatea in the Māori language), a coniferous tree endemic to New Zealand, is a very tall tree, and the ones in my bush are particularly tall…no chance for me to pick the red fleshy arils from the branches…

I had to pick them from the ground. After 20 minutes and sore legs I had just filled

 the bottom of a bowl…mmmmhhh, no jam, I think.

So I made a flan using some frozen puff pastry as a base, 

filled with crème flavoured with the peppery and aromatic leaves of another New Zealand plant: kawakawa (Macropiper excelsum).

 

To make the crème I mixed 3 eggs with 4 tbsp of sugar, 

1 tbsp of flour, 500 ml of full fat milk, 100 g of butter 

and a few leaves of kawakawa. 

Bring to simmering point and stir until the crème is velvety.

Line a flan dish with baking paper, roll in the puff pastry, cover with more baking paper and add baking weights or beans. Blind bake for 20 minutes, then remove the beans and paper from the top and add the crème (remove the kawakawa leaves). Bake on low for 15-20 more minutes.

 

Let the flan cool down completely and decorate with the kahikatea berries.

 

It was truly delicious!