The Latest from Recipes https://www.newstalkzb.co.nz/lifestyle/recipes/ NZME 2024-03-29T12:27:30.960Z en Nici Wickes: Pink Icing Buns https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pink-icing-buns/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pink-icing-buns/ Pink Icing Buns After the week we’ve had (all that US politics!!) I feel like we need something absolutely frivolous and fun and these cream and jam-filled finger buns do the trick! Makes 14-16 Buns 100mls milk 50g butter 1 heaped tablespoon caster sugar 1 medium egg, lightly beaten 2 tsps instant yeast 250g plain flour, plus extra for dusting 250g high grade flour 175mls tepid water ½ tbsp sunflower oil   Icing 1 ½ cup icing sugar 1 tsp raspberry juice 2 tbsps water Coconut for sprinkling Filling 300mls cream, whipped ¼ cup raspberry jam  Warm half the milk and butter together until butter is melted. Whisk in egg and sugar and remaining milk. Sprinkle over yeast and allow to sit for 5 minutes. Sift the flours into a bowl. Make a well in the centre and pour in the milk/yeast mixture and 100mls of the water. Stir with a wooden spoon until you have a scraggy dough, adding more water as you go, to get a soft, sticky dough. You may or may not need all of  the water. Turn onto a lightly floured surface and knead for 10 mins. Cover loosely with a plastic bag nd leave in a warm place for 1 hr or until the dough has doubled in size. Knock the dough back and divide into 14-16 pieces. Roll each into a finger about 12-14cm long. Transfer to 2 baking paper lined trays, spaced well apart. Cover again and leave in a warm place for 30 mins or until doubled in size. Preheat the oven to fan 180°C. Bake for 8-10 mins until lightly golden. Leave on the trays to cool completely. Sift the icing sugar into a large bowl and stir in 2 tbsp water and raspberry juice for colour. Mix to a smooth icing that’s thick but a little runny too. Spoon the icing over the fingers, sprinkle with coconut and leave to set. Split each bun and pipe in jam then whipped cream. Eat and enjoy!! 2020-11-11T03:03:36.000Z Nici Wickes: Famous Homemade Pad Thai https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-famous-homemade-pad-thai/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-famous-homemade-pad-thai/ Nici’s Famous Homemade Pad Thai  Ingredients  100g flat rice stick noodles  2 tbsps tamarind puree  3 tbsps fish sauce  1 tsp sesame oil  2 tbsps brown sugar  3 tbsps cooking oil  2 spring onions, sliced diagonally and thinly, use the green bits too  2 cloves garlic, peeled and roughly chopped  1 – 2 fresh red chillies, de-seeded and chopped fine  1 thumb-sized piece ginger, grated  3 tbsps lemon juice  1/3 cup roasted peanuts, coarsely chopped  3 eggs, whisked with a fork  3 handfuls fresh bean sprouts  Small handful of fresh coriander, chopped 2 tbsps sesame seeds  Lime or lemon wedges to serve  1. In a bowl, soften your noodles by covering with boiling water and leaving to soak for 10 minutes, then rinse, drain and set aside. They should be firm to the bite at this stage and will soften more once they are added to the wok/pan later. 2. Stir together tamarind puree, fish sauce, sesame oil and brown sugar to make a sauce.3. Heat a large thin bottomed pan or wok over a med-high heat, then add the oil. Add the spring onions, garlic and chillies and stir-fry for one minute. Pour in the sauce and bring to a simmer. Add the ginger, lemon juice, half the peanuts and drained rice noodles. Keep the noodles moving around to avoid sticking and to get them coated in the sauce and cooked through.4. When the noodles are softened and coated in tasty sauce, push them aside in the pan and pour in eggs into the space. Cook until just cooked then stir them back through the noodles.5. Serve topped with bean sprouts, coriander, remaining peanuts, sesame seeds and a decent squeeze of lime or lemon juice.  2020-07-10T23:21:45.000Z Michael Van de Elzen: Parsnip rosti with shallot jam & crumbled feta https://www.newstalkzb.co.nz/lifestyle/recipes/michael-van-de-elzen-parsnip-rosti-with-shallot-jam-crumbled-feta/ https://www.newstalkzb.co.nz/lifestyle/recipes/michael-van-de-elzen-parsnip-rosti-with-shallot-jam-crumbled-feta/ This week we are talking parsnips! They are cheap as chips at the moment and have a really beautiful sweet nutty flavour! You can pretty much swap out most potato dishes with parsnip, however I do still use a potato in this recipe as parsnips lack starch with is required to keep the rostis together. These parsnip rösti have a softer textured, with a crisp exterior and slightly sweet flavour that works particularly well with the saltiness of feta. They taste best when you cook them reasonably slowly and let the outside catch ever so slightly – like the crispy bits in the corner of a tray of roast veg.  Parsnip rosti w shallot jam & crumbled feta 250 gm parsnips 1 medium potato 1 egg 2 tbsp plain flour seasalt Cracked pepper 2 tbsp grapeseed oil 8 shallots, finely sliced lenghtways 1/2 cup balsamic vinegar 3 tbsp brown sugar pinch salt 150gm cows feta For garnish Rocket leaves Squezze of lemon Avocado oil For the shallot jam. Place the shallots, balsamic, brown sugar and salt into a heavy-based saucepan. Cook on a medium heat for about 12 minutes or until thick and syrupy. Stirring every couple of minutes. Coarsely grate the parnips and the potato into a bowl. Lightly beat the egg and add it into a bowl with the flour and season with a pinch of seasalt and cracked pepper. Mix well and press the parnsips into 6 medium sized patties. Heat the grapeseed oil in a frypan, add the patties and fry until crisp and golden. Remove and drain onto quickly on some greaseproof paper. Place the rosti onto a platter and spoon over the shallot jams followed by some crumbled feta and finally the rocket leaves and a drizzle of avocado oil. Mike’s website - www.vandeelzen.com 2020-07-25T23:28:53.000Z Nici Wickes: Apple Shortcake Pies https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-apple-shortcake-pies/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-apple-shortcake-pies/ My nana made these and now mum makes them and they are seriously good! An apple pie, plain and simple, with no sugar added, these are a real favourite with our family served with cinnamon and cream. Makes 8 individual pies 1 ½ kg apples, granny smith or other 1 cup water 2 x 400g blocks sweet short pastry 1. Set the oven at 200 C fan bake with an oven tray already in the oven to heat up. Grease large-sized (Texan) muffin tin. 2. Prepare the apples by peeling, coring and slicing and placing with 1 cup of water into a saucepan with the lid on and gently cook for about 15 minutes . They should retain their shape without turning into pulp. Drain in a colander, reserving the juice. Cool the apples completely before you start filling the pies. Please note apples do not need added sugar as they are sweet enough. 3. Now roll your pastry out and cut into circles about the size of a small saucer. Gently line the muffin tin holes with pastry. Patch up any tears or holes. Fill 3/4 with cooled apples and cover with another smaller round of pastry and pinch top to bottom to seal. Use a sharp knife to make a small cross on the top (this lets the steam out). 4. Place on hot tray and bake for approx 20-25 minutes near the bottom of the oven, as this makes sure the bottoms cooks. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren't burning. Cool in tins then gently remove from their tins. 5. Serve with clouds of whipped cream and a sprinkle of cinnamon with a small jug of the reserved apple syrup. 2020-07-24T22:51:30.000Z Nici Wickes: Easy pizza recipe https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-easy-pizza-recipe/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-easy-pizza-recipe/ These can be ready in minutes if you have the ingredients on hand and heck, get your weekend guests to assemble their own pizza so you don’t have to do all the work! 1 can crushed tomatoes 2 tablespoons olive oil 1 tbsp fresh (or 1 teaspoon dried) herbs – thyme, rosemary, parsley, oregano 1 x packet Lebanese breads Topping options: sausage/bacon/salami/prawns grated cheese (can be mozzarella, cheddar, feta…) sliced mushrooms capsicum, diced chunks of pineapple olives spinach or rocket 1. In a pot, make a simple tomato-based sauce; simmer crushed tomato, olive oil and herbs for 10 minutes or until it thickens slightly. 2. While this cooks, turn oven to 220 C, bake or fanbake. 3. Place flatbread on tray. Spread over a few tablespoons of the sauce. Top with a a handful of grated cheese then whatever other ingredients you’re using for topping. NOTE: you don’t need very much cheese, most people put too much cheese on a pizza! 4. Cook in a hot oven (220°C) for 10 mins until crust is golden and topping is cooked. Sprinkle over fresh rocket or spinach leaves, slice and eat! 2020-05-29T22:10:52.000Z Nici Wickes: Classic French Onion Soup https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-classic-french-onion-soup/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-classic-french-onion-soup/ Classic French Onion Soup  This soup so hearty and rich and irresistibly topped with generous, bubbling cheese croutons gratinéed until golden.   Serves 2  2 cups sliced onions   4 tbsp olive oil  1 tbps butter  Pinch of sugar   ½ tsp salt   1 bay leaf  ½ tsp finely chopped fresh sage leaves    1 heaped tbsp flour   ¼ cup white wine   2 cups beef stock (can use vege)   Extra water   Salt and black pepper to season   6 x 4cm thick cut rounds of baguette  2 tbsp olive oil   1-2 handfuls of grated guyere cheese  Heat a medium sized heavy-based saucepan over medium-low heat. Add the olive oil and butter and when melted add the sliced onions and stir to coat them in the oil and butter. Cover the pot and cook for around 20 minutes, checking to make sure they aren’t burning, until the onions are softened and translucent.   Increase the heat to medium and add the sugar and salt. Continue cooking, stirring occasionally, until onions are thoroughly browned. Add the bay leaf and sage and stir in flour. Cook for 2-3 minutes until flour forms a thick paste. Add the white wine and stir for 1 minute before adding in the stock. Bring to a simmer and cook for 45-60 minutes, adding additional water to reach the desired consistency of a thick and chunky soup. Taste and adjust seasoning with salt and pepper. Set aside until needed.  To serve bring the soup to a boil and divide between two warmed ovenproof soup bowls. Brush each piece of bread with olive oil. Cover the soup with the bread rounds, forming a single layer of bread. Sprinkle generously with cheese, forming a thick layer on top of the bread. Bake at 180 C near the top of the oven until the cheese is melted and golden and finish for a minute or two under the grill to brown the top lightly. Serve immediately and warn your dining companion(s) that the soup and bowls are scorching!  2020-05-22T22:07:24.000Z Nici Wickes: Chocolate pear cake https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-chocolate-pear-cake/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-chocolate-pear-cake/ Chocolate pear cake An easy cake to bake that doubles as dessert if served warm. Makes 24x24cm cake 100g butter 100g dark chocolate (at least 65% cacao), chopped  4 medium eggs 100g golden caster sugar 1 cup ground almonds 4 small ripe pears, peeled, cored and quartered Icing sugar for dusting Preheat oven to 170 fan bake. Grease the sides of 24x24cm spring form cake tin (feel free to use a 24cm round tin, it will just make a slightly deeper cake). Line bottom with baking paper. In a small saucepan gently melt butter and chocolate over a low heat. Remove from heat, cover with a tea towel and set aside. Separate the eggs into two bowls. Add sugar to the yolk and beat until very pale, thick and foamy. Whisk cooled chocolate/butter mix until smooth and fold into egg/sugar mix, along with almonds until a smooth batter. Beat egg whites until soft peak stage and fold these into the cake batter in 2-3 batches. Gently scrape mixture into prepared tin. Arrange pear quaters, cut side down, on top (they will sink during cooking but don’t worry). Bake for 35-40 minutes until skewer inserted comes out clean. Leave to cool for 10 minutes in the tin before running a knife around the edges and releasing. Dust with icing sugar and serve warm. 2020-03-27T22:13:30.000Z Nici Wickes: Pumpkin & parmesan scones https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pumpkin-parmesan-scones/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pumpkin-parmesan-scones/ Pumpkin & parmesan sconesI hadn’t realised that pumpkin scones are entrenched in Aussie culture, much the same as our love for custard slice. Making these I can see why! Makes 10 large scones  1 cup pumpkin pulp (see note) ½ cup milk ¼ cup cream 3 cups self-raising flour 1 tsp baking powder 60g butter, chilled ½ tsp sea salt 75g parmesan, grated Preheat oven to 200 C. Line a tray with baking paper. Whisk pumpkin pulp with milk and cream until incorporated. In a large bowl combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season and stir to combine with a butter knife. Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Sprinkle over parmesan bake for 15-20 minutes or until golden brown. Serve warm slathered with butter.  Nici’s note: For 1 cup pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and puree with a stick blender or mash well with a fork.   2020-04-03T21:51:37.000Z Nici Wickes: Indian spiced feijoa chutney https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-indian-spiced-feijoa-chutney/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-indian-spiced-feijoa-chutney/ Indian spiced feijoa chutney This chutney is just so darn good! It’s divine with cheese and crackers or with a curry or dollop a bit in a casserole.  Makes 2-3 cups 2kg ripe feijoas ¼ cup cooking oil 1 tbsp each turmeric, ground cumin, ground coriander, ginger, chilli powder 2 tbsps mustard seeds 400g brown sugar 500mls white vinegar 1 tbsp salt Scoop half the feijoa and chop the rest, skins and all. In a medium-large saucepan, fry all the spices in cooking oil. Add remaining ingredients, bring to the boil then simmer for one hour or until thickened and reduced. Spoon/pour into sterilised jars, wipe any spills from jars and secure lids. Store in a cool, dark place and try to leave them for 2 weeks for the flavours to develop. Other great ideas for feijoas: Make an Eton mess with meringue, feijoa, cream and grated chocolate Feijoa & ginger jam Dot some chopped feijoa onto your favourite chocolate cake batter before baking   2020-04-17T22:36:26.000Z Nici Wickes: ANZAC Biscuits recipe https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-anzac-biscuits-recipe/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-anzac-biscuits-recipe/ 70g butter 3-4 tbsps golden syrup 1/2 cup plain flour 1 cup desiccated coconut 3/4 cup rolled oats1/3 cup sugar 3 tbsps sesame seeds 1/2 tsp baking soda 2 tbsps boiling water Heat oven to 170 C fanlike. Line 2 trays with baking paper.  Melt butter & golden syrup in a small pot. Combine dry ingredients in a bowl.Dissolve baking soda in hot water and add this to butter/golden syrup mixture once melted. Pour this into dry ingredients and mix well until combined.Roll into large walnut-sized balls and space out on a tray. Flatten with palm. Bake for 15 minutes or until dark golden brown. At midday point (7-8 minute mark) I re-flatten before continuing to bake. Cool & EAT! 2020-04-24T22:29:23.000Z Nici Wickes: Creamy rice pudding https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-creamy-rice-pudding/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-creamy-rice-pudding/ Creamy rice pudding Is there a more comforting pudding than this one? I just adore rice pudding. I think the French do it best where it’s often served with a salted caramel topping. Serves 2 1 ½ cups cooked rice ¾ cup milk 2 tbsps brown sugar 1 tsp orange zest ¼ cup sultanas 1 egg yolk 1/3 cup cream Heat oven to 200 C. Bring rice, milk, brown sugar, zest and sultanas to a slow simmer in a saucepan. Simmer for about 15 minutes stirring every time you think of it until it thickens and resembles porridge. Whisk egg yolk with half the cream and add this slowly to the thickened rice, stirring as you go. When incorporated, scrape rice mixture into ovenproof dish and pour over remaining cream. Bake until top is golden, about 10-12minutes. Serve warm with more cream or ice cream.    2020-05-01T22:38:08.000Z Nici Wickes: Passionfruit curd loaf cake https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-passionfruit-curd-loaf-cake/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-passionfruit-curd-loaf-cake/ Passionfruit curd loaf cake In celebration of our new level and the health of all New Zealanders, here’s the perfect cake to enjoy with a decent cuppa! 110g butter, softened 1 cup sugar 2 tbsps lemon zest ¼ cup olive oil 2 large eggs ½ cup yoghurt 1 1/2 cup plain flour 1 1/2 tsp baking powder 1/2 tsp salt ½ cup passionfruit curd (can use lemon curd) Icing ¾  cup icing sugar 2 tbsps lemon juice Splash of milk or cream Preheat oven to 180 C and grease loaf tin. Line with baking paper. Beat together butter, sugar and lemon zest until pale and fluffy then add the oil and mix for another minute or two. Add the eggs one at a time, beating for 20 seconds between each. Stir in yogurt and gently fold in the dry ingredients.  Spoon 1/3 of batter in the prepared pan and place half the curd in dollops on top. Repeat, finishing with last 1/3 of batter. Bake for 30 minutes then place a piece of foil on top to prevent top from going too dark and cook for a further  20-30 minutes or until a skewer inserted in the centre comes out clean.  Cool in the tin for 20 minutes before turning out gently onto a wire rack. Mix icing ingredients together and drizzle over cake when cooled. 2020-05-15T22:25:47.000Z Al Brown: Last minute Christmas cooking tips https://www.newstalkzb.co.nz/lifestyle/recipes/al-brown-last-minute-christmas-cooking-tips/ https://www.newstalkzb.co.nz/lifestyle/recipes/al-brown-last-minute-christmas-cooking-tips/ With Christmas just one sleep away, chances are you'll be spending a lot of the next few days prepping your family meals. To share a few expert tips on how to make it all run smoothly, chef and restaurateur Al Brown joined Tim Dower on Summer Breakfast. LISTEN ABOVE   2019-12-23T21:50:39.000Z Mike van de Elzen: Father's Day yoghurt cheesecake https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-fathers-day-yoghurt-cheesecake/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-fathers-day-yoghurt-cheesecake/ Father's Day yoghurt cheesecake (serves 6) Prep time: 20 minutes Setting time: 1 hour 250g cream cheese 200g yoghurt 4 sheets gelatine 1 vanilla pod 2 Tbsp honey 1 packet plain Digestive biscuits, crushed 1 x tin blackberries in juice 2 Tbsp brown sugar 2 Tbsp icing sugar Place the gelatine leaves in a bowl of cold water to soften for 5 minutes. Drain the water then pour ½ cup boiling water over the sheets and stir. Put the cream cheese, yoghurt and honey in the bowl of a food processor. Scrape in the seeds from the vanilla pod and blitz until all combined. Add half of the gelatine mix and blitz again. Crush the biscuits until crumbly but not too fine. Divide between 6 jars (about 300ml capacity) to a depth of about 2cm. Spoon the cheesecake mix over the top of the biscuit base. Clean the processor bowl then put the tin of blackberries in with the brown sugar. Blitz until smooth, then pass through a sieve to remove the seeds. Combine with the rest of the gelatine mix. Spoon this over the top of the cheesecake and refrigerate for about an hour or until set. Top the cheesecakes with some fresh blackberries and dust with icing sugar to serve. 2019-09-01T03:16:21.000Z Mike van de Elzen: Middle Eastern orange cake https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-middle-eastern-orange-cake/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-middle-eastern-orange-cake/ For some of us, the day couldn’t start without a glass of fresh orange juice. Prized for it’s rich levels of vitamin C and great refreshing flavour. Oranges are one of the most consumed fruits in NZ, behind bananas and apples. The bitter orange originated in china some 4000 years ago and was taken to Spain by the Arabs, which is where the name Serville orange originated. The Seville orange is mostly sold to marmalade producers in the UK for famous bitter Marmalades. Sweet oranges like the more common oranges found in NZ, came about later, they say around the 1800s , whole fruit brought to NZ by seafarers and seed then planted from them. Common varieties in NZ include: Blood orange, red staining caused by red pigments in the flesh and skin. Some people say the taste is like crossing a raspberry with orange, however I find them very tart and way too beautiful to eat Ellendale, cross between a mandarin and orange Navel, Most common. Recognised by the dimple navel shape at the base and practically seedless Seville, marmalade orange or winter orange Valencia, has a thicker skin than the navel with big seeds, but is the best orange for juicing. Not only used in juicing, eaten segmented or zested as the skins contain the oils rich in flavour. There are a number of things you do with an orange in the kitchen but this week I have chosen a simple cake I have cooked allot. It’s by the Queen of cakes, Stephanie Alexander. Middle Eastern Orange Cake 2 large oranges 6 eggs, beaten 250 gm ground almonds 250 gm sugar 1 tsp baking powder Boil the oranges in a little water in a covered saucepan for 2 two hours. Allow cooling, then cutting them open removing pips and chopping roughly. Preheat an oven to 180*c and butter and flour a spring form tin. Blend the oranges and remaining ingredients thoroughly in a food processor. Pour the batter into the tin. Bake for 1 hour. Test with a skewer and if still wet cook a little longer. Cool in the tin before turning out. I would serve this with a bit of Balsamic glaze and vanilla ice-cream or just with a nice cup of tea! 2019-09-01T03:16:00.000Z Mike van de Elzen: How best to make tiramisu https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-how-best-to-make-tiramisu/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-how-best-to-make-tiramisu/ Tiramisu (serves 6-8) NOTE: Tiramisu is best made the day before or on the morning of your occasion. Prep time: 20 mins 400g mascarpone 5 eggs, separated 3 tbsp icing sugar 2 tbsp caster sugar 200ml strong espresso coffee 100ml spiced rum 1 quantity savoiardi biscuits 3 tbsp cocoa powder for dusting Over a large pan of simmering water place a medium bowl. In it, whisk egg yolks and icing sugar until thick and pale. Remove from heat and cool, then mix through mascarpone. In another clean bowl, whisk egg whites to soft peaks. Gradually whisk in caster sugar until stiff and glossy. Fold egg whites through mascarpone mix. Stir espresso and rum together in a bowl. Dip underside of 1/3 of the savoiardi biscuits in coffee mixture and lay on bottom of serving dish. Spread over a layer of mascarpone mix and dust with dark cocoa powder. Repeat process twice more. Set in fridge. Savoiardi biscuits Prep time: 15 mins Cooking time: 10 mins 6 large eggs, separated (room temperature) 4 tbsp caster sugar 1 tsp vanilla paste 1 cup plain flour ¼ tsp cream of tartar 6 tbsp caster sugar 2 tbsp icing sugar for dusting Preheat oven to 180*C. Line a baking tray with paper. Whisk egg yolks with first measure of sugar on high speed for about 5 minutes or until mixture is thick and pale. Add vanilla and beat again briefly. Sift flour over egg mixture but do not stir. In a clean mixing bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until soft peaks form. Gradually add second measure of sugar while whisking until the mix is glossy and stiff. Fold egg whites into flour and egg yolk mixture in three stages until just combined. Transfer batter to a piping bag with a 1.25cm round tip. Holding the bag at a 45-degree angle to the baking sheet, pipe batter into 7.5 cm long fingers. Leave about 2.5 cm space between each biscuit. Dust with icing sugar and bake for 8-10 minutes or until biscuits are firm but still spongy. Allow biscuits to cool slightly but slide off baking paper while still warm. If not using immediately, store in freezer as these biscuits go stale very quickly. 2019-09-01T03:15:50.000Z Mike van de Elzen: Spiced salt roasted parsnips with warm chickpeas https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-spiced-salt-roasted-parsnips-with-warm-chickpeas/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-spiced-salt-roasted-parsnips-with-warm-chickpeas/ This week we are talking parsnips!  Very closely related to carrots and a little oddly to parsley also! It's a long tuberous root with a cream coloured flesh. Sweetened in the ground after a good frost or cold snap making them a great winter vegetable. Parsnips are sweet like carrots but unlike a carrot they have a slightly nutty and more earthy flavour. There are many ways you can prepare a parsnip: Simply roast them with a little oil and touch of honey to bring out the sweetness Peel and boil in milk, draining when tender and mashing with a little of the milk and butter Roasted with beetroot and carrots for a warm root salad, served with rocket and a curried yoghurt Grate and combine with melted butter and seasoning, pressing into a non stick frypan for a parsnip rosti Popping them into your slow cooker with some lamb shanks, good amount of red wine and fresh thyme for a great winter one pot wonder Roast, then crush with chickpeas into ring moulds. Making up some vegetable patties Its endless, so get them whilst they are cheap and lets get cooking Good from Scratch ! Spiced salt roasted parsnips with warm chickpeas Serves 4 6 parsnips, peeled & cut into long wedges 2 tbsp cooking oil Heat oven to 160 degrees. Place the in a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the parsnips are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa. Once the parsnips are cooked and whilst they are still hot, toss through the chickpea salsa and serve. Spiced salt 1/2 tsp smoked paprika powder 1 tsp sea salt Warm chickpeas salsa 1x 330 ml can chickpeas, drained 2 tomatoes, finely diced ½ cup parsley, chopped 3 cloves garlic, crushed 5 tbsp Grove avocado oil 1 lemon, juiced & zested Salt & pepper Heat a frypan and add a touch of oil, when hot carefully sauté the chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well. 2019-09-01T03:15:43.000Z Mike van de Elzen: Roasted Beetroot with goats whip and winter dressing https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-roasted-beetroot-with-goats-whip-and-winter-dressing/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-roasted-beetroot-with-goats-whip-and-winter-dressing/ Beetroot one of natures best vegetables ! Delicious sweet flavour served raw or cooked and are an easy addition to your diet. Low in calories and fat, and packed full of vitamins and minerals, they help keep blood pressure in check and can help Athletic performance and are therefore are often used by athletes.  The main difference between red and golden beetroot is that golden beets do not have as much  earthy flavour as red beetroot. Roasted Beetroot with goats whip and winter dressing (serves 6) 4 beetroot, wrapped in tin foil with a touch of salt and pepper 100 gm goat’s cheese 2 tbsp crème fraiche Vegetable oil for cooking Seasalt and pepper Beetroot leaves for gar Heat your oven to 180 degrees. Cook the beetroot for 35 minutes or until a knife passes through easily. Remove and cool. Combine the goat’s feta, crème fraiche and a pinch of salt, using a whisk whip quickly until smooth, place back into fridge to set. Carefully peel the skins off the beetroot by rubbing by hand and cut into large segments (I use disposable gloves and cut on a couple sheets of baking paper) Place beetroot onto a pre-heated oven-roasting tray with a little oil and roast for a further 15 minutes. Make up your dressing. To serve, spoon beetroot onto a serving platter, with dollops of goats whip, garnish with leaves and plenty of dressing Balsamic, almond, maple and black mustard dressing 2 tbsp balsamic vinegar 2 tbsp maple syrup 1 tsp black mustard seeds 2 tbsp almonds, roasted and crushed ½ cup Grove avocado oil Pinch of salt Add the entire above ingredient together in a bottle and shake to incorporated. 2019-08-11T02:45:12.000Z Nici Wickes: Pomegranate rosemary chicken with lentils https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pomegranate-rosemary-chicken-with-lentils/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-pomegranate-rosemary-chicken-with-lentils/ This one-pot dish is tasty and wonderfully easy to throw together and it contains all-important lentils.  We ought to be eating pulses/legumes 3-4 times per week for optimum body function so get cooking beans, chickpeas, lentil, split peas and the rest this winter. Serves 2 ½ cup brown or puy lentils, soaked overnight  (see note) 1 ½ cups well-salted water 2 tbsps olive oil 4 pieces chicken 1 onion, diced 1 carrot, peeled and diced Few sprigs of rosemary 1 cup vegetable to chicken stock (can use water) 2 tbsps pomegranate molasses Salt and pepper to season Small handful parsley to garnish Drain soaked lentils then boil in water for 20-25 minutes until beginning to soften. Drain and set aside. Rinse saucepan. Heat oil in rinsed saucepan and brown chicken. Add onion, carrots and rosemary and sauté for 2-3 minutes. Pour in stock and pomegranate molasses and drained, par-cooked lentils. Cover and simmer for 20 minutes or until chicken is cooked through and lentils are al dente. Simmer with lid off for 5-10 minutes if still too liquid. Taste and season with salt and pepper. Garnish with parsley and serve.  Note: Alison’s Pantry has just introduced some quick cook pulses which take less than 5 minutes to cook so feel free to use those or canned lentils in this recipe. 2019-08-11T02:45:24.000Z Mike van de Elzen: The benefits of kale (1) https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-the-benefits-of-kale-1/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-the-benefits-of-kale-1/ This week we are talking Kale! Love it or hate it, its packed full of goodness and sometimes you just need couple ideas of how to use it. Here a few daily benefits of 100 gms of Kale: 199% vitamin A  200% vitamin C  15% Calcium  8% Iron  Still not sure? This week I asked people on social what do they like to do with Kale? some great ideas came back!  Wen said, blanch and blend with some spinach, banana, avocado and coconut yoghurt and freeze in ice block moulds  Gemma, finely sliced and sauted with wild rice and tamari soya before adding a egg on top. I find kale leaves to be quite tough, especially the older larger leaves. So I always saute it. Simply heat a fry pan, drizzle a little avocado oil and saute the kale quickly. It breaks down very quickly so take it off the heat, season with a touch of salt, pepper and squeeze of fresh lemon.  You can then add this kale through salads, hot slaws, mix with some quinoa and freshly grated green apples and serve with some fried halloumi.  This weeks recipe is wee bit different as we are making nutritious baby food.  GREEN VEGETABLE PUREE (makes 4 cups)  Prep time:10 mins  Cooking time: 20 mins  2 cups water  250g fresh spinach  ½ head broccoli  4 large kale leaves  400g tin white beans, drained and rinsed  Bring water to the boil in a large saucepan. Drop spinach and kale in and blanch for 30 seconds, then refresh in iced water to halt cooking. Cook broccoli in the same water until tender then remove. Put all the vegetables and the beans in a food processor and blitz. If required, add the cooking water until you reach the desired consistency. Freeze in ice cube trays for no-fuss portion control.  2019-08-11T02:45:32.000Z Nici Wickes: Baked cheesecake recipe https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-baked-cheesecake-recipe/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-baked-cheesecake-recipe/ Baked cheesecake Serves 10-12 This is a great basic recipe for a baked cheesecake and feel free to innovate with flavours – add some orange zest, or swirl through some melted chocolate or coffee syrup, top with baked whisky-soaked figs or berries – the options are endless and a cheesecake is always a crowdpleaser. It’s best to make this cheesecake the day before you intend to serve it to allow it to settle. Base: 180g biscuits  - I use superwine but gingernuts, digestives etc all work too ¼ cup hazelnuts 1 Tb caster sugar 80g unsalted butter, melted Filling: 250g cream cheese, room temperature 250g mascarpone 120g sour cream ½ cup coconut sugar (or use ¾ cup caster cugar) 1 tbsp cornflour 2 tsp vanilla extract 2 eggs, separated 50mls pouring cream Pinch salt Preheat oven to 150 C. Line the bottom of a round 23cm springform cake tin with baking paper. Make the base: crush biscuits and hazelnuts to a fine crumb in a food processor. Add  sugar and melted butter and mix thoroughly.  Tip out into the lined tin and press evenly into the base. Chill whilst you make the filling. In a large bowl (or bowl of your cake mixer), beat cream cheese until smooth. Add mascarpone, sour cream, sugar, cornflour and vanilla extract and beat until combined. Add in egg yolks, cream and pinch of salt and beat until smooth. In a separate bowl whisk the egg whites until stiff peaks and fold this gently into the cream mix. Pour mixture gently on top of the chilled base, smooth the top. Bake for 1.5 hours until the top is golden brown and the very centre is only slightly jiggly. Turn the oven off, crack the door open a touch and leave cheesecake to stand in the oven for 2 hours. Take out and chill for at least 3 hours or overnight before serving. To serve, run a knife around the edge of the tin before removing the ring, then carefully transfer cheesecake from the baking paper to a serving plate or board. 2019-08-11T02:45:42.000Z Nici Wickes: Thai chicken & coconut curry https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-thai-chicken-coconut-curry/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-thai-chicken-coconut-curry/ Thai curries are lighter and more soupy than the Indian style.  Cooking times are shorter, the herbs and spices used tend to be fresh not dried and the resulting dish is lively, light and very tasty! Serves 2-4 100g rice noodles (pad Thai ones are a good thickness) 4 cloves garlic Thumb-sized piece of ginger Small handful fresh coriander 1 chilli (or use ½ tsp chilli powder) 1 tbsp sesame oil 250 mls (1 cup) coconut milk 1 ½ cups chicken or vegetable stock 3 star anise 2-3 kaffir limes leave 1 stem lemongrass 1 tbsp fish sauce 2 chicken breasts, sliced 1 tsp palm or brown sugar ½ tsp sea salt or to taste Handful mung bean sprouts 2-3 limes, quartered   Prepare the rice noodles first by pouring over boiling water in a bowl, covering and leaving to stand for 15-20 minutes, by which time they’ll have softened and you’ll have cooked the curry!  Make a paste by processing garlic, ginger, coriander, chilli and sesame oil in a small food processor until combined. Bring this sauce to a simmer in a saucepan, pan or wok and cook for 5-7 minutes. Add coconut milk, stock, lemongrass, lime leaves, fish sauce and chicken. Simmer for 7-10 minutes or until chicken is cooked through. Taste and season with sugar, salt and more chilli to taste. Ladle into small bowls over noodles, squeeze over lime juice and serve.  2019-08-11T02:45:53.000Z Mike van de Elzen: Appeltaart https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-appeltaart/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-appeltaart/ Oma’s Appeltaart (serves 6) Prep time: 40 mins Cooking time: 40 mins Pastry 300g self raising flour, sifted 150g brown sugar 1 tsp vanilla paste pinch salt 180g margarine, chilled 1 egg, beaten Plain flour for rolling In the bowl of an electric mixer, combine flour, sugar, vanilla and salt. Cut margarine into small cubes and add to flour mix. Using dough hook attachment, mix together on low speed. Add beaten egg while mixing. Once dough is formed, remove from bowl and knead by hand to form a ball. Wrap in cling film and refrigerate for 20 minutes. Take 1/3 of the pastry, wrap and return to fridge. Using plenty of flour, roll out the remaining pastry to 1.5 cm thickness on a clean work surface. Lay the pastry over your floured rolling pin, then gently lay it in a greased 20cm tart tin. Press gently into the tin and use any leftovers to patch rips or holes. Return to the fridge while you prepare the filling. Filling 1 cup raisins 3 tbsp brandy 4 tbsp warm water 3 apples juice of ½ lemon 3 tbsp brown sugar ½ tsp cinnamon 1 tbsp icing sugar Soak raisins in brandy and warm water for 20 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice, brown sugar and cinnamon. Drain raisins, add to apples and toss to coat. Retrieve tart base from fridge and arrange apple mix inside. Roll out reserved pastry to at least same diameter as the tart and cut into 2-3 cm strips. Using a long palette knife, lift strips off work surface and lay over apple filling in a lattice pattern. Brush the pastry lattice with water and dust with icing sugar. Bake for 40 minutes, remove from oven and allow to cool slightly. Serve warm with coffee cream. Coffee cream ½ cup cream ½ tbsp caster sugar 2 tbsp strong espresso Whip cream with sugar. Fold in espresso until combined. 2019-08-11T02:46:02.000Z Mike van de Elzen: The benefits of kale https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-the-benefits-of-kale/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-the-benefits-of-kale/ This week we are talking Kale! Love it or hate it, its packed full of goodness and sometimes you just need couple ideas of how to use it. Here a few daily benefits of 100 gms of Kale: 199% vitamin A  200% vitamin C  15% Calcium  8% Iron  Still not sure? This week I asked people on social what do they like to do with Kale? some great ideas came back!  Wen said, blanch and blend with some spinach, banana, avocado and coconut yoghurt and freeze in ice block moulds  Gemma, finely sliced and sauted with wild rice and tamari soya before adding a egg on top. I find kale leaves to be quite tough, especially the older larger leaves. So I always saute it. Simply heat a fry pan, drizzle a little avocado oil and saute the kale quickly. It breaks down very quickly so take it off the heat, season with a touch of salt, pepper and squeeze of fresh lemon.  You can then add this kale through salads, hot slaws, mix with some quinoa and freshly grated green apples and serve with some fried halloumi.  This weeks recipe is wee bit different as we are making nutritious baby food.  GREEN VEGETABLE PUREE (makes 4 cups)  Prep time:10 mins  Cooking time: 20 mins  2 cups water  250g fresh spinach  ½ head broccoli  4 large kale leaves  400g tin white beans, drained and rinsed  Bring water to the boil in a large saucepan. Drop spinach and kale in and blanch for 30 seconds, then refresh in iced water to halt cooking. Cook broccoli in the same water until tender then remove. Put all the vegetables and the beans in a food processor and blitz. If required, add the cooking water until you reach the desired consistency. Freeze in ice cube trays for no-fuss portion control.  2019-08-11T02:46:18.000Z Mike van de Elzen: Beef Krokets https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-beef-krokets/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-beef-krokets/ Dutch Krokets are very, very Moorish. Think slowly braised beef, shredded and pulled together in a tasty gooey meat sauce. Crumbed and fried until crispy! This recipe is certainly not my normal but it is a family favourite which has been passed down through my family and one that’s perfect for a cold winters night. Or just pop them in the freezer. Krokets are the hot chips to us kiwis. If you ever get the chance to go to Holland you will find vending machines on every corner of the towns selling them and everyone eats them. Kroket night growing up at home was a very special night and still is. We smash the little balls into a piece of white bread with Coleman's mustard. Not very healthy but certainly a treat! Gooey Braised Beef Krokets Prep time: 2 hours makes: 30 balls 1kg beef blade or topside 2 tsp salt Cracked pepper 100g butter 100g flour 3 tsp gelatin powder 1 cup flour 1 egg 1 cup milk 1 cup breadcrumbs Vegetable oil for frying Place beef into a deep saucepan and just cover with cold water, salt and pepper. Bring to the boil and then braise slowly for 1½ hours with the lid on. Turn the heat off and allow the beef to cool in the stock. Drain the meat reserving the stock and shred the beef setting it aside. Sprinkle the gelatin over a little of the hot stock and leave to swell and dissolve Melt butter in a saucepan, add flour and cook, stirring until the flour starts to become golden. Gradually add the stock to the roux, stirring continuously until thick. Add the shredded beef. Pour into trays and chill, roll into balls of about the size of a golf ball and place back into the fridge. In 3 bowls add the flour, milk and egg and finally the breadcrumbs. Then roll the krokets through all three. Place on a tray and refrigerate until ready to cook. Heat a little vegetable oil in a heavy-based frying pan and pan fry until golden. 2019-06-08T23:41:32.000Z Mike van de Elzen: Cauliflower fritters https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-cauliflower-fritters/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-cauliflower-fritters/ Cauliflower fritters with goats feta and avocado lime oil (serves 2) Prep time: 20 mins cooking time: 10 mins 2 cups cooked cauliflower florets, chopped 330 gm can cooked chickpeas in spring water, drained 2 eggs, lightly beaten 2 tbsp flour 1 tsp baking powder pinch salt 4 tbsp chopped kale leaves                                                   2 tbsp Grove lime avocado oil 2 tbsp unsalted butter 1 tbsp flour goats feta (approx. 100-150g) 4 stalks kale leaves for salad 2 tbsp Grove lime avocado oil 1 lemon, cut into wedges for serving In a bowl, mix first 8 ingredients together until combined. Heat unsalted butter in a large frying pan and fry spoonful’s of the cauliflower batter until golden. To Serve, place into bowl and garnish with ripped kale leaves, crumbled feta and free pour lime Avocado oil 2019-05-19T02:37:30.000Z Mike van de Elzen: Buttercup salad with Kalamata honey https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-buttercup-salad-with-kalamata-honey/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-buttercup-salad-with-kalamata-honey/ Warm Autumnal Salad (serves 4) 1 large buttercup 4 large vine-ripened tomatoes 2 tbsp olive oil salt black pepper 100g rocket leaves 100g cows feta, cut into cubes ½ cup walnut halves, toasted Preheat oven to 190*C. Carefully cut buttercup in half and scoop out seeds. Slice into wedges and place in roasting tray. Drizzle with olive oil and season with salt and pepper. Roast in oven for 25 minutes, add tomatoes to tray and cook for a further 15 minutes. Remove from oven. Arrange on serving dish with rocket, feta and toasted walnuts, then drizzle with rocket oil and dollops of Kalamata honey. Kalamata honey 12 pitted kalamata olives 1 tbsp honey Blitz olives and honey together until smooth. Rocket oil 100g rocket leaves 4 tbsp olive oil Blitz rocket and oil together until smooth.         2019-05-19T02:44:11.000Z Nici Wickes: Tomato and mustard tart https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-tomato-and-mustard-tart/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-tomato-and-mustard-tart/ TOMATO & MUSTARD TART Serves 4-6 300g pastry – short or flaky ¼ cup Dijon mustard, wholegrain 1 clove garlic, crushed 3-4 large ripe tomatoes, thinly sliced 1 cup grated Gruyere 2 tablespoons fresh thyme leaves 2 tablespoons extra virgin olive oil ½ tablespoon salt  Preheat the oven to 170°C. Place oven tray in to heat. Lightly knead pastry into a ball then roll out to line a 20cm x 26cm (approx.) tart tin, or oven tray. If using an oven tray, build the edges up slightly, by folding the pastry in, to form a rim. Mix together the mustard and crushed garlic and spread over the bottom of the pastry. Sprinkle the cheese over it and arrange the tomato slices over the cheese, overlapping them slightly.  Sprinkle with the thyme, drizzle of olive oil and sea salt. Bake on pre-heated oven tray in the middle of the oven until the pastry is golden brown and the tomatoes are very soft and a deep, rich red. This will take about 30-40 minutes. Keep an eye on it after about 25 minutes to ensure that the edges of the pastry don’t burn. Cover roughly with tin foil if they look too brown. Serve hot, at room temperature or cold. 2019-05-18T01:03:58.000Z Mike van de Elzen: Mother's Day fish cakes https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-mothers-day-fish-cakes/ https://www.newstalkzb.co.nz/lifestyle/recipes/mike-van-de-elzen-mothers-day-fish-cakes/ Fish cakes with a curry lime mayonnaise (serves 6) 200g gurnard fillets 1 cup milk 250g agria potatoes, peeled, boiled and mashed zest of 1 lemon 2 Tbsp chopped fresh parsley ½ red chilli, finely chopped ½ red onion, finely chopped salt freshly ground black pepper 2 eggs, lightly beaten 2 cups panko crumbs 3 Tbsp canola or vegetable oil  Preheat oven to 180*C. Place the fish and the milk in a heavy-based pan, cover and heat. Bring to the boil then turn the heat off. Allow the fish to cool in the milk. Remove the fish and flake it into a bowl containing the potato, lemon, parsley, chilli, onion and seasoning. Mix until combined. Roll the mix into golf ball sized balls, then press to flatten slightly. Refrigerate for 30 minutes. Crumb the fish cakes by rolling them first in the egg then in the panko crumbs. Pan fry until golden and crispy, then finish in the oven for about 10 minutes. Curry lime mayonnaise 2 egg yolks juice of 2 limes 1 tsp curry powder pinch salt pinch sugar pinch pepper 1 tsp Dijon mustard ¾ cup olive oil Place all the ingredients except the olive oil in a food processor and blitz until smooth. With the motor running gradually add the olive oil until the mix is smooth and creamy.  Shallot and parsley salad 1 cup Italian parsley 3 shallots, finely sliced 2 Tbsp good quality olive oil Combine parsley and shallots and dress with olive oil. To serve: Arrange the fish cakes on a serving plate with some dollops of curry lime mayonnaise, a sprinkle of salt and curry powder and the parsley salad.   2019-05-11T23:22:46.000Z Nici Wickes: Mother's Day hash browns https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-mothers-day-hash-browns/ https://www.newstalkzb.co.nz/lifestyle/recipes/nici-wickes-mothers-day-hash-browns/ Serves 6-8 800g kumara, orange and/or purple, grated 1 medium potato, grated 1 small onion, grated ½ cup chopped parsley 2 tbsps fresh thyme leaves ¼ cup olive oil + extra for drizzling 2 tsps sea salt + decent grind of black pepper 200g hot or cold smoked salmon 200g sour cream 2-3 gherkins, diced Squeeze of lemon     Heat oven to 180 C. Line a roasting dish (approx. 20x30cm) with baking paper. Squeeze excess liquid from grated kumara and potato – I use a tea towel and do it in batches.  In a large bowl combine grated vegetables with herbs, olive oil and seasoning. Transfer to prepared roasting dish and pat into an even layer. Drizzle with olive oil and cook for one hour or until crispy on top and bottom. While this cooks prepare a platter of toppings: flake some smoked salmon and set aside. Mix together sour cream and gherkins with lemon juice Serve squares of hash topped with sour cream and salmon with a sprinkling of parsley.     2019-05-11T00:22:41.000Z