Contact Info
Lesley Armstrong-Jennings
10 Shoebridge Cres
R D 3 Whangarei 0173
New Zealand

Phone: 64-9-4344659
Fax: 64-9-4344544 Customer Recipes
Over the years customers have become dear friends and we have swapped recipes.  And it occurred to me that we should be sharing these recipes with visitors as well, since a person's favourite recipe is the best one could ever hope to receive from them.
So please, share YOUR recipe with us, and go in the draw to win a New Zealand cook book at the end of the year.  And let us know what you think of the recipes you try.
Creamy Kumara Dish
(from Bayley)
1 pkt of Maggi Cream of Chicken Soup
1 300ml bottle of cream
3 large kumaras
200g bacon
1 onion
grated cheese
Peel and dice the kumara and simmer in salted water until just about cooked.  Set aside.
Dice the onion and sweat off in a pan, add diced bacon.  Once cooked, transfer to an oven proof baking dish. 
Add kumara.
Mix the soup according to the packet, but only using half the water required.
Add cream.
Pour this mixture on top of the kumara bacon and onions, then add grated cheese.
Bake at approximately 150C (300F) for 20 mins.
Caramel Scones
(from Christine Oliver, New Zealand)
2 cups flour
90g butter
pinch salt
1 egg, beaten
2 tsp Baking Powder
(This recipe comes from my second cousin.  I probably should try it out before you do...heehee.  But it does look yum).
Rub butter into dry ingredients, add beaten egg, and use enough milk to make a scone consistency.  Roll out into an oblong shape.
For the Caramel, cream 60g Butter and 1 c Brown Sugar together.  Spread onto scone.  Roll up.  Cut into pieces 1-2 cm thick (1/2 - 3/4" ).  Lay flat in a sponge roll tin.  Cook 220 C (450 F) for 10-15 minutes.

Peach and Blueberry Cobbler
(from Bonnie, USA)

2 tablespoons cornstarch or tapioca
1/4 cup brown sugar
1/2 cup peach juice or water
1 tablespoon margarine or butter
1 tablespoon lemon juice
3 cups drained cut up peaches (28 oz can or fresh peaches)
1 cup fresh or frozen blueberries


1 cup flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup softened margarine or butter

Cook cornstarch, brown sugar and peach juice until thickened, stirring occasionally.  Add margarine or butter and lemon juice, mixing well.  Stir into peaches and blueberries.  Put into 8 inch or 9 inch square baking dish.

Mix dry ingredients and add softened margarine or butter.  Mix until crumbly.  Add milk and stir until smooth.  Drop by tablespoons over the fruit.

Mix 2 tablespoons sugar and 1/4 teaspoon nutmeg and sprinkle over the batter.  Bake at 350 degrees F. for 30-35 minutes.

This you can top with the Dream Whip or just serve with some ice cream if you prefer. 

7 Layer Cookies



  ½ cup margarine or butter
1 cup graham cracker crumbs
1 cup coconut
1  6 oz. Pkg. Choc. chips
1  6 oz. Pkg. Butterscotch chips
1  15 oz. Can Sweetened condensed milk
1 ½ cups chopped nuts 

Melt margarine or butter in 9 x 13 x 2 inch pan. Spread the graham cracker crumbs over the butter, then the coconut, choc. chips, butterscotch chips. Drizzle with the condensed milk. Top with the chopped nuts. Bake at 350 degrees for 30 minutes&.no longer! Cut into squares.

2 squares chocolate
½ cup flour
½ cup chopped nuts
1 cup sugar
½ cup margarine
1 teas. Vanilla
2 eggs 

Melt the chocolate. Cream the margarine and sugar. Add eggs and beat well. Add chocolate, vanilla and flour. Bake at 325 in 8x8x2 inch pan until done.                                                                

Toll House Marble Squares   
Preheat oven to 375 degrees. Sift together 1 cup plus 2 Tbsp. Sifted flour, ½ tsp. Baking soda, ½ teas. Salt and set aside. Blend ½ cup softened margarine or butter, 6 Tbsp. Granulated sugar, 6 Tbsp. Brown sugar, ½ tsp. Vanilla, ¼ tsp. Water. Beat in 1 egg. Add the flour mixture and mix well. Stir in ½ cup chopped nuts. Spread into greased 9x13x2 inch pan. Sprinkle 1  6 oz. Pkg. Semi-sweet chocolate chips over the top of the batter. Place in oven for 1 minute. Remove from the oven and run a knife through the batter to marbleize. Return to oven and bake at 375 for 12 to 14 minutes. 
No Bake Chocolate Cookies
  1 ½ cups sugar
½ cup milk
¼ cup cocoa
¼ cup margarine 
Combine in saucepan and boil about 3-5 minutes. 
Add and mix quickly:
3 cups oatmeal
¼ cup peanut butter
1 tsp. Vanilla

  Drop by the tsp. on waxed paper. Refrigerate 1 to 2 hrs.

Chicken stirfry
( from David)
1 pound any kind chicken, I prefer boneless thighs
1 pound spaghetti
2 pkgs frozen oriental stirfry veggies
2/3 cup soy sauce
garlic to taste
olive oil
1/2 tsp fresh basil
a little oregeno
Cut chicken into small pieces, heat olive oil, cook chicken, add garlic, basil and oregano. Cook veggies in seperate pan. Cook spaghetti: drain and add soy sauce to spaghetti. Then add all ingredients together and mix well. Can also add onion powder and more sauce to taste.
Bonnie's Peaches 'n' Cream Pie
(from Bonnie Schum, USA)
3/4 c. all-purpose flour
1 pkg ( 3 oz) Cook-and-Serve vanilla pudding mix
1/2 c. milk
1 egg
1 tsp salt
3-4 large peaches, peeled and sliced
1 pkg ( 8 oz, 250g) cream cheese, softened
1/2 c. sugar
sugar & cinnamon mixed to taste
Preheat oven to 350 F ( 180 C).  Combine the first 6 ingredients in a medium bowl and beat for 2 minutes.  Spread into a greased 9" pie plate.  Arrange the peach slices over the batter.  In a small bowl beat the cream cheese and 1/2 c. sugar; spoon over the peaches.  Combine your sugar & cinnamon mixture and sprinkle it over the top.  Bake in middle of oven for 30 mins or until set.  Serve warm. 
Comments from Lesley:
1.  This pie is already a family favourite.  Cakey bottom, firm fruit, rich creamy top, and sweet spicey topping.  An inspired combination!
2.  Bonnie very kindly sent me Cook-and-Serve as we can't get it in New Zealand.  Kiwis, it looks like instant pudding, so try substituting that ( and let me know how you get on, I haven't tried that yet!).
3.  The second time I made it I left out the salt and liked it better that way.
4.  Use firm, slightly under-ripe peaches, to give that lovely texture inside.  I'm going to try mangoes or papaya in it next.
5.  For the topping, I used about 1/4c sugar and 2 tsp cinnamon.
6.  First time we ate it warm.  Second time we left it to cool, and the base went more cakey.  We prefer it left to cool, and then warmed up in the oven.  But either way, it is delicious!  Wonderful as a dessert, or as a fancy cafe-style cake.
Toffee Pop Balls
(from Kirsty M, Hastings, NZ)
1 1/2 packets of Toffee Pops
1 c Icing sugar ( Confectionary sugar)
6-8 plain biscuits (cookies)
125g cream cheese
coconut, chocolate hail, or 100s and 1000s
Place biscuits in food processor, blend to crumbs.   Add icing sugar and cream cheese.  When all mixed together, roll into small balls and roll in coconut, choc hail or 100s and 1000s.  Store in fridge.
Lemonade Scones
(from Gemma Cartwright, New Zealand)
3 c self-raising flour
grated rind of 1 lemon
3/4 cup lemonade
1/2 c cream
Mix all ingredients together to form a stiff scone dough.
Cut into rounds with a cookie cutter, brush with milk and sprinkle with raw sugar.
Bake at 200C (400F) for 10-15 min until golden.
Serve with whipped cream and raspberry jam.
These are delicious - the lemonade serves as the sweetener and liquid and the cream replaces the need for butter.
The lemon gives a delicious flavour!
Comments from Lesley:
Yes these really are delicious.  Lovely light lemony tang.  Everyone loved them.  Thanks Gemma!
Herb & Onion Scones with Cream Cheese and Pesto Filling

3 C self raising flour

2 C grated cheese

A handful of chopped fresh herbs of your choice parsley and thyme work well

2 chopped spring onions

1 T green herb stock powder

2 C natural yoghurt

Milk to mix to a stiff dough (about ½ a C)

125 g cream cheese

Basil pesto

Milk to brush over top and extra cheese to sprinkle on top

Combine flour,cheese, herbs, spring onions and stock powder.

Mix in yoghurt then enough milk to mix to a stiff dough.

Roll out onto a lightly floured surface to a square 20x20cm ( 8" x 8").

Cut into 16 squares (4x4) and into the middle press 1 large teaspoon cream cheese and ½ t of basil pesto.

Fold each over to envelope the filling and transfer to a baking tray lined with baking paper.

Brush each with milk and top with a sprinkle of grated cheese.

Bake at 220C for 15 minutes or until golden.

Delicious served with butter, sliced tomato, avocado, salt and pepper!

Comments from Lesley:

Gemma says these are her specialty, so I can't wait to try the recipe!

Asian Chicken Soupy Risotto
(from Einge, Wellington, NZ)

2 cups chicken broth
2 Chicken Breasts, cut into pieces
2 Boiled Eggs
1 small pc ginger
1/4 cup chopped spring onions
1/2 cup white onion chopped
1 clove garlic chopped
2 tsp oil
1/2 tsp saffron (optional)
1 cup rice (jasmine + glutinous rice)

2 tsp fish sauce
Lemon to top

1) Heat oil in wok or saucepan.
2) Saute garlic, onion ad ginger until onion is transparent.
3) Add in chicken. Cook for 5 minutes.
4) Add fish sauce.
5) Add rice and saute with chicken until rice is translucent.
6) Pour chicken broth.
7) Simmer until rice is cooked.
8) Add saffron and stir to disperse red colour from saffron.
9) Top with spring onions and a squeeze of lemon, if desired.

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