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Lucy’s Kitchen

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Slow Cooker Chicken Broth

Posted on Sep 8, 2015 | 0 comments


Slow Cooker Chicken Broth

Ingredients: 1 Westwood Organic Chicken Broth pack 4 litres of water 6 stalks of celery, sliced 2 onions, finely sliced 2 carrots, roughly chopped 6 cloves garlic, whole but crushed with side of a knife 1 handful of chopped fresh parsley (or herbs of your choice) 1 tsp sea salt 1 tsp apple cider vinegar To make: Place all of the above ingredients in a large slow cooker and simmer on low heat for around 24 hours. Line a large colander with clean...

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Old Fashioned Gingerbread Loaf

Posted on Sep 8, 2015 | 0 comments


Old Fashioned Gingerbread Loaf

Adapted from Sarah Tuck’s Extra Gingery Gingerbread Loaf recipe. Ingredients: 120g butter ⅔ cup muscovado sugar ⅔ cup molasses ⅔ cup whole milk 1 egg 1 ½ cups plain flour (wholemeal or spelt are great too) 1 tsp baking soda 2 tsp ground ginger 1 tsp cinnamon 1 tsp mixed spice To make: Preheat the oven to 170˚C fan bake. Butter and flour a 22cm x 12cm loaf tin. Put the butter, sugar, molasses and milk in a pot and melt together over a gentle...

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Chocolate Chip Oatmeal Cookies

Posted on Oct 9, 2014 | 0 comments


Chocolate Chip Oatmeal Cookies

Ingredients: 60g Coconut Oil 75g Butter 100g Trade Aid Sugar 110g Trade Aid Muscovado Sugar ½ tsp vanilla extract 1 egg 100g Rolled Oats 150g Wholemeal Spelt Flour ½ tsp Baking Soda ½ tsp Baking Powder Pinch of Salt 150g Dark Chocolate, Chopped To Make: Preheat the oven to 180ºC. Beat the oil, butter and sugars until light and fluffy. Beat in the vanilla and egg. Stir in the oats. In a separate bowl, sift the flour with the baking soda, baking...

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Rack of Venison with Hazelnut Crust and Blackcurrant Jus

Posted on Aug 19, 2014 | 0 comments


Rack of Venison with Hazelnut Crust and Blackcurrant Jus

Ingredients:   Venison Rack: 1 x 4 bone venison rack 125g roasted hazelnuts (roughly chopped) 50g prosciutto (finely sliced) 40g butter (softened) Salt & pepper to taste Blackcurrant Jus: 2 Tbsp butter 3 Tbsp Cheviot Hills Blackcurrant Jelly 1 cup good quality beef stock Salt & pepper to taste To Make:   Preheat the oven to 200ºC. Place the hazelnuts, prosciutto, butter, salt and pepper in a small bowl. Use your fingertips to...

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Zesty Smoked Salmon Spaghetti with Garlic Breadcrumbs

Posted on Jul 29, 2014 | 0 comments


Zesty Smoked Salmon Spaghetti with Garlic Breadcrumbs

Ingredients:   300g dried spaghetti (sub with GF pasta if preferred) 3–4 Tbsp extra virgin olive oil 1 cup quality fresh breadcrumbs, made with a couple of slices of sourdough or a small bread roll (sub with GF bread if preferred) 2 cloves of garlic, crushed 1 small onion, chopped 150g Kingfisher Cold Smoked Salmon 1 small lemon, zest and juice 150 ml cream 1 Tbsp capers, chopped (optional) 1 handful fresh Italian parsley, finely chopped...

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Chocolate Hazelnut Cake

Posted on May 28, 2014 | 0 comments


Chocolate Hazelnut Cake

(Gluten Free) Ingredients:   Cake 150g dark chocolate 125g cultured butter 4 eggs separated ½ cup muscavado sugar 1 cup ground roasted hazelnuts   Chocolate Ganache 150g good dark chocolate ¼ cup chopped, roasted hazelnuts 1 Tbsp butter 100ml cream To make: Preheat the oven to 180 degrees. Grease and flour a 20cm round cake tin. Melt the chocolate and butter slowly over a low heat, stir well until combined. In a separate bowl beat the...

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Kingfisher Smoke House

Posted on Nov 26, 2013 | 0 comments


Kingfisher Smoke House

Kingfisher Smoke House are keeping the centuries old skill of fish curing and smoking alive and well. Originating from Herefordshire, England, Neil and his New Zealand born wife Rebecca moved to Akaroa in 2007 where they bought the Lavender Farm in the Takamatua Valley, Banks Peninsula. For the previous 24 years they were living in the UK running a business, also called Kingfisher Smoke House, smoking not only Scottish Salmon, but also farming...

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Silvereye Organic

Posted on Nov 20, 2013 | 0 comments


Silvereye Organic

Owned by Andy & Eileen Devine-Smith of Lincoln, Silvereye Organic are a family run, fully certified organic business producing three single extra virgin olive oil varieties (Barnea, Leccino and Frantoio) and pickled olives. Their olive grove is located in the picturesque Waipara Valley of North Canterbury and has been certified for four years with Organic Farm New Zealand (OFNZ), prior to this they followed organic principals without...

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Balsamic and Vanilla Strawberries

Posted on Nov 19, 2013 | 0 comments


Balsamic and Vanilla Strawberries

Try making some delicious balsamic and vanilla marinated strawberries, perfect with a scoop of soft vanilla ice-cream or full fat yoghurt. Ingredients: 500g strawberries, hulled and sliced 2 tbsp balsamic vinegar (good quality) 2 tbsp organic sugar 1 tsp vanilla extract To make: Combine balsamic vinegar, sugar and vanilla extract in a small bowl. Whisk together and leave to sit for 10 minutes or so until sugar has dissolved. Pour mixture over...

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Creamy Choconana Smoothie

Posted on Nov 11, 2013 | 1 comment


Creamy Choconana Smoothie

Serves: 2-3 Ingredients: 500ml whole milk (pref raw) 8 medjool dates (pitted) 2 ripe bananas (sliced and frozen) ½ tsp vanilla extract 1 tbsp raw cacao powder Handful of ice (optional) To make: Place all ingredients into a large blender and puree until smooth. Serve...

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