Cookbooks

The Forest Cantina - Home Quick shop
The Forest Cantina - Home
The Forest Cantina - Home
The Forest Cantina - Home
The Forest Cantina - Home
The Forest Cantina - Home
The Forest Cantina

The Forest Cantina - Home

$50.00 NZD

The Forest Cantina - HOME is Unna'a second, and this time - self-published cookbook. She has named my book ‘Home’ because the style of her cooking is very much one of a ‘home cook’, and because she has included a guide at the back of the book to achieving your own home-grown produce. Also, because of how strongly Unna feels about home in the sense of her turangawaewae (home ground) being New Zealand.

The book's practical features

- Hard cover so it wears well in the kitchen, with debossing on front and spine for extra pizzazz! 

- 215mm x 265mm x 3mm (she's chunky!) 

- 288 pages 

- Gorgeous thick 140gsm matte paper stock (it feeeeels as good as it looks!) 

Every single recipe has an image to go with it, to inspire you to cook, and because I personally never cook a recipe without an photo to show me how it is supposed to look. I'm a visual kinda person. 

- TWO marker ribbons

 

Inside the book

There are 80 recipes with a good mix of healthy meal ideas as well as treats for cheat days, plus mini recipes, serving suggestions and tips. 

The recipes have either been inspired Unna's family favourites growing up, or by her travels and restaurants from within Wellington, Unn'a city. She like to take classics or food that is hot right now and put her own spin on it, using as many ingredients from her backyard as possible. 

The recipe sections are; BREAKFAST, SAVOURY (tapas and preserves, grazing tables, salads and dressings, soups and main course) and SWEETS (desserts, baking and drinks).

For those of you on a vegetarian diet, there is a full list of recipes under this section in the index for your convenience.  

Each recipe in this book was tested at least three times by three separate recipe testers, each with different skill levels in the kitchen. They not only made sure the recipes tasted good, but also helped me put together a realistic time frame for how long each recipe takes to prepare and cook – for normal people (not chefs).

There are many recipes in this book that can be gifted as a homemade present. If a recipe can be given as a gift, it will say under the time and serves: “Give: This recipe makes a great homemade gift”. A full list of homemade gifts can be found in the index. 

A guide to suburban self-sufficiency is at the back of the book (on grey pages, so it is slightly different from the recipe section) and it is there to give you all the very basics you need to know to start living off the land, producing home grown ingredients in the space you have right now. The three key sections are; ORGANIC GARDENING (soil basics, crop rotation + companion planting, seed raising, how to make natural pesticides, edible flowers, herbs, alliums, leafy greens, root vegetables and Nga rongoa o nga rakau - Maori medicinal use of plants),

BACKYARD CHICKENS (choosing a chicken house, choosing breeds, what to feed chickens, general care, egg production and how to look after mother hen and her baby chicks) and URBAN BEEKEEPING (things to consider before becoming a beekeeper, choosing the right site, equipment, acquiring bees, a basic seasonal guide to working the bees and extracting honey without any expensive equipment). 

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Little and Friday Every Meal Quick shop
Little and Friday Every Meal
Little and Friday

Little and Friday Every Meal

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The much-anticipated third cookbook from beloved Auckland café Little & Friday offering recipes for breakfast, lunch, dinner and dessert.

From small beginnings, just a tiny bakery open one day a week, Little & Friday has grown to four cafés offering breakfast and lunch dishes to complement a legendary array of savoury and sweet baked treats.

In this much-anticipated follow-up to Treats from Little and Friday and Little and Friday Celebrations, owner Kim Evans and chef Sophie Beck share the recipes that attract queues of diners to Little & Friday’s Belmont, Ponsonby, Newmarket and central Auckland stores, as well as a selection of home-style dinners and irresistible desserts. With this cookbook, you can now enjoy Little & Friday’s most popular dishes at every meal.

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Treats from Little and Friday

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In this delightful cookbook owner Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim's approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.

 

- Puffy cover hardback with fabric spine 

- Marker ribbon.

 

SAMPLE RECIPE

Banana Cakes (pictured bottom left)

 

Ingredients

This is our interpretation of the Edmonds Cookbook Banana Cake. We make it as a double-layer cake sandwiched together with gooey caramel and mascarpone.

 

2 cups flour

1 tsp baking powder

pinch of salt

125g unsalted butter, softened

¾ cup caster sugar

2 eggs

3 cups mashed banana

1 tsp baking soda

4 tbsp hot milk

1 cup walnuts

 

To assemble

½ cup Caramel (see page 161)

¼ cup mascarpone

1 recipe Cream Cheese Icing (see page 158)

chopped walnuts or banana chips, to decorate

 

Method

 

Preheat oven to 160ºC. Grease two 6-hole Texas muffin trays or two 23cm cake tins and line the bottom and sides with baking paper cut to fit exactly.

Sift flour, baking powder and salt into a bowl and set aside.

Using an electric mixer, beat the butter on a low speed until light and creamy.

Slowly add sugar and continue to beat on low speed until light in colour and fluffy.

Add eggs one at a time, mixing well after each addition, and making sure to incorporate each egg before adding the next. Stop the mixer and scrape down the sides of the bowl with a spatula. With the mixer on low speed add the banana.

Dissolve baking soda in hot milk.

Fold flour mixture and milk into the banana mixture in three equal measures. Lastly, fold in walnuts.

Divide mixture evenly between prepared cake tins and bake for 20–25 minutes for small cakes or 45 minutes for large cakes, or until the tops spring back when touched lightly and a skewer comes out clean when inserted into the middle.

Let cakes cool completely in tins before turning out.

If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or banana chips.

Kitchen Notes:

Place in an airtight container and store in a cool place (not the refrigerator) for up to three days. The banana flavour gets better with age at room temperature.

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-Hardcover

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Since Eleanor started Petite Kitchen almost four years ago, it has become quite obvious that the sweet recipes are by far the most popular. It only made sense to put together a beautiful publication, one filled with a collection of well loved, delectable sweet treats. 

Within the pages of this little book, you will find a collection of wholesome sweet recipes and beautiful prose, intertwined with lavishly beautiful images. Eleanor invites you to sit down at her kitchen table. She’ll pour you something lovely to drink, and together, you can enjoy the pure, unadulterated delight in something sweet, not only as something to eat, but to be quietly nourishing, and always delicious.

Spending time in the kitchen should not only be about the end result, but the small, gentle and joyous moments along the way. She hopes you will find a recipe or two that brings curiosity, excitement and delight. Something to make your taste buds dance a little, to perhaps bring a little sparkle into your day.
-Written and photographed by Eleanor Ozich
-Independently published by Eleanor Ozich
-Copper ribbon for bookmarking
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Unna Burch

My Garden Kitchen: Recipes From Forest Cantina Cookbook

$45.00 NZD

We are excited to have the lovely Unna Burch/Forest Cantina’s "MY GARDEN KITCHEN" in store. The title "My Garden Kitchen" ties the produce from her backyard: vegetables from Unna’s family’s organic garden, multi coloured eggs from their heritage breed hens & fresh honey from their hives into her cooking. All of these ingredients are just a few steps from her kitchen which she gathers & use daily in her recipes.

“As a cook & a food lover, it's such a blessing to have this connection to where my food is coming from”. – Unna Burch

"Easy weekdays & slow-food weekends" summarises her cooking style. During the week she makes quick & easy meals & at the weekend Unna will plan more elaborate dishes, things that take time & attention.

All the food in the book was written, cooked, styled & photographed by Unna (as well as some treasured most loved recipes from my family members) Benjamin & Elise Photography beautifully captured the lifestyle images. New Holland Publishers published the book. 

The book features 100 of Unnas most favourite things she loves to cook for her family & friends

The chapters are: Brunch, breads, dinner, sides, preserves, sweet treats & drinks + a page on how Unna labels jars which look so pretty in the kitchen or is also the perfect way to finish an edible homemade gift 

There is an image for every recipe (as she personally never cook a recipe without an image) & she hopes that the images can inspire you to cook as much as the words that go with them

-Hard cover with a French jacket sleeve.

-208 pages

-26 x 21cm

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