Melissa Walsh

1 week ago | nzwomansweeklyfood.co.nz | Nici Wickes |Melissa Walsh

Ingredients 4 tablespoon cooking oil 2 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 1 large onion, thinly sliced 500 gram pumpkin, peeled and cubed to bite-size 1/2 cup cashews 2 tablespoon fresh grated ginger 1/4 teaspoon chilli powder, or to taste 1/2 teaspoon sugar salt and pepper, to season 250 millilitre water (can use ½ water, ½ coconut milk) basmati rice, a handful of coriander, coconut yoghurt (or regular unsweetened if not avoiding dairy) and pappadums, to serve...

3 weeks ago | nzwomansweeklyfood.co.nz | Nici Wickes |Melissa Walsh

Ingredients Moist carrot cake loaf 1 3/4 cup plain flour 1 tablespoon cardamom 2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 2 large carrots, peeled and grated 2 tablespoon butter, melted 6 tablespoon honey 1 cup natural yoghurt 2 small eggs 3/4 cup golden raisins Crumble topping 3 tablespoon butter 1 tablespoon caster sugar 3 tablespoon plain flour 1/4 cup each sunflower and pumpkin seeds, chopped Method 1. Preheat oven to 180°C. Grease and...

3 weeks ago | nzwomansweeklyfood.co.nz | Nici Wickes |Melissa Walsh

1 cup fresh breadcrumbs (this recipe used sourdough for extra flavour and a robust texture)1 cup fresh breadcrumbs (this recipe used sourdough for extra flavour and a robust texture)Pat the pork skin dry and score with a sharp knife, or better still, get your butcher to do it. Leave uncovered for 1-2 hours or overnight in the fridge to further dry out the skin. When ready to cook, rub the skin with olive oil (about 2 tbsp) and sprinkle with 2 tsp salt.

1 month ago | nzwomansweeklyfood.co.nz | Emma Boyd |Melissa Walsh

A comforting, cost-effective meal, this classic sausage curry recipe is perfect for cooler winter nights. We’ve used pork sausages in this recipe but really you can use any protein that you prefer. Looking for other sausage recipes? See our simple sausage recipes for easy dinners.