RECIPES
At Tidal Waters Loglodge in Gisborne, the homemade wholemeal bread is not just made when guests arrive - it is made every two days and part of the daily menu. I like the flexible nature of the recipe and add herbs, kibbled wheat, sunflower or pumpkin seeds as the mood takes us - and the supplies in the pantry.
HERB BREAD HERB BREAD HERB BREAD HERB BREAD HERB BREAD HERB BREAD HERB BREAD
500mls lukewarm water
1 tsp honey
1 tsp yeast
Stand above in warm place till bubbly
Meanwhile, in a warm bowl put
4 cups Wholemeal Flour
1 tbl Gluten Flour
1 tsp Salt
1 Cup mixture herbs, kibbled wheat, rye, sesame seeds, pumpkin seeds, or whatever takes your fancy
Add yeast mixture to bowl and knead about 100 times or until like a scone texture
Put in two greased loaf tins
Bake 190-200* C for 30 minutes.
THAI CHICKEN SOUP - quick and easy
2 cloves garlic crushed
1 tbl ginger
1 tsp tumeric
1 tsp cumin
1 tsp garam masala (optional)
1 tbl oil
2 stalks celery sliced
Put above in pot and fry lightly
Add 2 cups chicken stock
1 chicken breast cut thinly
bring to boil and add a handful of fine noodles.
Ready when chicken and noodles are ready - about 15 mins.
ICE CREAM - Easy and Natural
You need three bowls
Bowl No. 1 - Put in two egg whites, whisk, add half of half a cup of suger, whisk
Bowl No.2 -Put in two egg yolks and the other half of the half a cup of suger, whisk
Bowl No. 3 - Put in 300mls Cream, whisk.
Put all bowls into the Cream bowl and fold in. Empty into container with lid and freeze.
* Can add goodies like crunched crunchie bars, choc bits, I've even put in dried banana chips.
Tidal Waters
Recipes at Tidal Waters Loglodge Gisborne
Meals Made from Fresh Ingredients - There's Nothing Like It!
TIDAL WATERS
'A Treasure of Pleasures'
Did you know Gisborne is only one hour flight from the main cities - just get on the plane & we'll pick you up
MUSSELS WITH CHILLI LEMON SAUCE - the tequilla adds a zing!
32 (or whatever number - adjust sauce accordingly) cooked mussels arranged on flat plate in half shells
1/4 cup sweet chilli sauce
1 tbl tequila
1/3 cup lemon juice
1 tbl finely chopped fresh coriander or parsley
Spoon mixture evenly into mussel shells
Serve cold
