Egged on by cheese
It’s October fest in more ways than one. It’s the month to celebrate the diverse range of specialist New Zealand cheeses with cheesemaker events across the country. It was also World Egg Day on the 14th of October. Combine the two to create quiche, frittatas and pies — all great to picnic on now the weather is warmer.
Our diverse cheese industry is constantly introducing specialities. Such as Barry’s Bay Nib Harvati coated in roasted cacao nibs — just the cheese to serve with coffee after dinner. Or Over the Moon’s Southern Cross — a combo of cow, goat, buffalo and sheep milks. If you want to experience some of these extraordinary tastes then check out the New Zealand Specialists Cheesemakers Assocation website to discover a cheese happening near you.
One of my faves is fresh mozzarella — New Zealand made, of course. In this country it’s primarily made from fresh cow’s milk although the more traditional Italian-style buffalo milk mozzarella is also available from Massimo and Clevedon Valley.
Massimo’s Cherry Bocconcini (little bites) — about the size of a cherry tomato — are prepared from organic cow’s milk. They are excellent nibbles — marinate them in a dressing or just olive oil and fresh rosemary — or they can be sliced and grilled on bruschetta.
Mozzarella is a pliable cheese prepared by stretching the milky curd and forming it into balls that are stored in a brine. It has a smooth white texture and delicate flavour. Don’t confuse it with the cooked mozzarella sold in supermarkets primarily for pizza toppings.
The crust can be prepared a day ahead and chilled. The finished quiche can be refrigerated for up to 2 days, then reheated. Get the recipe
Halve any large pieces of seafood. Trim the edges of the mussels. Get the recipe
A mini take on the popular bacon & egg pie. Get the recipe
Ricotta marmalade cake
If jelly marmalade is unavailable, then sieve traditional marmalade to remove any chunks. Serves 8.
100g butter, softened
6 tablespoons sugar (divided)
4 eggs, separated
100g each: ricotta cheese, ground almonds
1 tablespoon jelly marmalade
3 tablespoons sugar, extra
1 pinch salt
- Preheat the oven to 180C. Line the base and sides of a 20-23cm cake pan with baking paper, ensuring the paper is about 3cm above the rim.
- Cream the butter and 3 tablespoons of the sugar, until light and fluffy. Add the egg yolks one at a time, beating after each addition. Add the ricotta, ground almonds and marmalade.
- Beat the egg whites and salt, gradually adding the remaining sugar. Beat until soft peaks form.
- Fold a little of the beaten egg whites into the ricotta mixture then fold in the remainder of the egg whites. Pour into the cake pan.
- Bake for 40 minutes or until the cake feels firm. Turn the oven off, leave the door open and let the cake cool in the oven for 5 minutes. Remove the cake and leave to cool in the pan.
- Cut into wedges to serve. Excellent drizzled with a little jelly marmalade thinned with a drop of water. Add a generous spoonful of mascarpone or crème fraiche for decadence.