Nici Wickes

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 | newstalkzb.co.nz | Nici Wickes

These are ridiculously good and they just happen to be gluten-free! Chewy, densely rich and very, very moreish. Perfect to make for Coeliac Awareness Week – 9-14th June 2025.  Makes 12–15  Ingredients 3/4 cup sugar  1 cup peanut butter  1 large egg  50g dark chocolate, roughly chopped   1 teaspoon vanilla extract (optional)  Method Preheat the oven to 180°C and line a baking tray with baking paper.  With an electric beater or a food processor, mix sugar, peanut butter and egg until combined.

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.

4 weeks ago | newstalkzb.co.nz | Nici Wickes

If you ever need to produce a celebration cake, this is it! Serves 8-10 Ingredients: Sponge cake 130g unsalted butter, softened 1 cup caster sugar 2 teaspoons vanilla extract 3 large eggs 2⅓ cups self-raising flour 1 pinch salt 1 cup milk To decorate 1/3 cup raspberry jam, warmed slightly 1 ½ cup icing sugar 30g butter, softened ½ cup raspberries (fresh or frozen, defrosted) 3-5 tablespoons, boiling water 1 ½ cups coconut thread 300mls cream, whipped with one tbsp icing sugar Method: Preheat...