A Guy Named Zee

This once was a food blog is now a houseplant page - Insta: @aguynamedzee 📍Christchurch, NZ

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Grated pumpkin, kale, celery, walnut, shaved fennel and Chioggia, spring onion, roasted kumera, maple dressing super simple and perfect to eat on the run

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Homemade Vanilla Syrup, for sale at Park Ranger in Christchurch, New Zealand

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Sea Salt, Dark Chocolate cookies!

These are epic!.

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Apple bircher muesli, passionfruit curd, blueberry, soaked apricot w toasted coconut. Simple and made easy. 

Passionfruit curd:

200g caster sugar 

12 large passionfruit  

130g unsalted butter (cubed)

4 large eggs

60ml fresh lime juice

Whisk together the caster sugar and eggs in a bowl until smooth, pale and slightly fluffy. Halve the passionfruit and scrape out the pulp into the bowl and mix. Whisk together the lime juice add and the place into a bowl onto medium heat. Put the cold butter into the pot and whisk constantly until the egg starts to cook, once the curd starts to thicken remove from heat and check the thickness making sure the egg doesn't scramble or catch. When the desired thickness is reached pour the curd into a bowl and allow to cool. When cool you can place into a sterilised bottle and store into the fridge up to 3 weeks.

For the bircher muesli:

1 green apple 

1 cup quick rolled oats

1/4 tsp ground cinnamon

pinch of sea salt

3 tbsp maple syrup 

1 cup almond milk or coconut milk

dried apricots soaked in cold water for a few minutes to soften

Grate the apple, squeeze out the juice and place into a bowl. Add the cinnamon, salt, maple syrup, milk, add the oats and stir to combine. You can add some of the apricots to the mix and reserve to garnish. 

To assemble:

Toast coconut and pumpkin seeds in the oven until light and golden brown

Cut the blueberries in half

Soaked apricots

Garnish: pea shoots, dried or fresh flowers

In a bowl put some curd down, then bircher on top, dollop with more curd and sprinkle coconut, pumpkin seeds. Arrange the blueberries around the bowl, place the soaked apricots over the muesli and around the curd. You could add some buckwheat and chia seeds for more of seeded muesli. Garnish with micro and edibles.   

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After a blog shoot - oh dear

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Salthed tahini labneh, Manuka puffed chia, seasonal fruit, raw cocoa nibs, rose syrup. 

Salted Tahini Labneh:

1L greek yoghurt 

2 TBSP tahini paste

2 pinch flaky sea salt

Place a muslin cloth over a sieve with a bowl on the bottom to catch the liquid. I like to wash the muslin cloth in some hot water before the first use. This removes any chemicals, or loose strands. Tip the greek yoghurt into the sieve and cover place into fridge and let drip overnight or 6-8 hours. 

When the yoghurt and liquid is separated place into a mixing bowl and mix the tahini paste, along with the flakey sea salt together. You can add more salt if desired. Set aside or place into a jar into the fridge and can keep for 5 days. 

Soaked puffed Manuka chia seeds:

1 cup hot water 

2-3 TBSP Manuka honey 

1/3 cup black chia seeds

This process with happen quite fast. Mix the hot water with the honey to dissolve, add the chia seeds and whisk together, the hot water will activate the chia seeds and help puff them faster.  Set aside for 20-30 minutes. 

Seasonal Stone Fruit:

For seasonal fruit I prefer to use a verity. This dish is best made during summer as you can play and take advantage of colour, texture and edible flowers. I opt out to use fruit such as peaches, plums, nectarines, blueberries, apricots, strawberries, figs and cherries. (Note: cut the fruit in different shape and sizes).

Rose Water Syrup:

1 cup water 

1/4 cup light honey or 2tbsp caster sugar (Fine Sugar)  

1/2 cup rose water 

1/2 cup organic rose petals (optional) 

In a medium saucepan, combine all ingredients and heat to a low simmer. Stir and let simmer for 7 minutes. 

Remove from heat and let cool down. Strain, and pour into a jar or bottle of your choice. Refrigerate until ready to use. (NOTE: the use of rose petals are optional but will lend a pretty pink hue colour to the syrup). 

To assemble: in a bowl of choice place a large dollop of the labneh at the bottom and spread out lightly. Place the cut seasonal fruit around, spoon the puffed chia between the fruit and labneh. Sprinkle the raw cacao nibs in groups or arrange however wanted, before you serve drizzle or pour the rose syrup over the bowl and garnish with different edible flowers, baby mint and sorrel micro for a lemon flavour. 

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Piha, Auckland, New Zealand

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Piha beach, Auckland, New Zealand

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Piha beach, Surfing, Auckland, New Zealand

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Often I don't want to go out to a café but rather have a café inspired meal at home this is very simple especially when you have a day off work. This is my turmeric and corn potato fritter, fried egg, salted yogurt, baby kale and spicy coconut sauce. 

For the Spicy Coconut Sauce:

3 TBSP coconut oil

1/4 tsp  of cayenne pepper

1/2 tsp of chilli powder 

1 tbsp. of chilli flakes

pinch of flaky sea salt

For the Salted Yogurt:

100g of plain Greek yogurt 

2 tsp of flaky sea salt

For the fritter:

3 medium to large agar potatoes, washed and peeled 

1/2 cup corn kernels fresh or canned 

60g plain flour

3 tbsp. coconut oil

1 tbsp. turmeric powder

1 zest of a lemon 

flaky sea salt 

mixed dry herbs, crush by rubbing them in the palm of your hands

method:

Wash, peel and grate your potatoes. Using a muslin cloth strain all the juices (water) in the potatoes. When dry add to a mixing bowl. Add corn, turmeric powder, flour, zest, oil, salt, dried herbs and mix together. Roll into a ball set aside to allow the flavours to infuse. 

To make the Salted Yogurt you simply need to mix the yogurt with the salt and set aside. I would recommend that you gradually add the salt to your desired saltiness.

To make the Spicy Coconut sauce place the coconut oil into a pot heat and melt, add the spices and flakes allow to infuse and set aside. Before serving I often heat back up. 

Back to the fritters, heat a shallow pan up with canola oil. Don't worry if your batter breaks just add some more flour to the mix, flatten into fritter into patties. When the oil is bubbling place the patties into the oil and shallow fry. This will take about 3 mins on each side. I prefer to use a kitchen scale so that each portion is even around 160g. The potato should turn a golden colour. You could opt out and use a stand alone fryer. Place into oven to crisp up further and to cook through. (Oven 200C or 400F)

Whilst your fritters are frying; fry an egg and set aside keeping the egg warm. 

To assemble: I assembled it by having the fritter on the bottom, egg on top, dollop the yogurt, assemble the baby kale, around the plate. Fry purple sage and place around the plate. Add one large crispy kale leaf, pineapple sage flowers around and spoon over the sauce. I hope you enjoy this simple café at home meal. Let me know what you think about it. The photo is also on my Instagram page @chefyvgeniynz. 

Note: You could replace the plain flour with arrowroot flour. you could also add a quenelle of smashed avocado. 

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Brunch with the boyfriend, roasted grapefruit, gluten free oat, red and white quinoa, linseed and fresh lemon curd

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Those who know me well, and perhaps those who don’t, know about my fondness with baking. The enrich yet simple ingredients like ginger and New Zealand Manuka Honey allows me to put it in practically anything if I could: in breads, and cakes, loaves, waters and sauces. I even make my own face mask with honey or even when I take a bath let the ginger steep into the water before I get in, and generally live by it. It’s almost my natural colonge of my life.

When I am home and I get that one phone call that says I’m on my way and I am going to just pop in to have a coffee or tea just to catchup or I’m going to bring around some jam and flowers… I love to make this Ginger and Honey Loaf in credit of Little and Friday nz.

This loaf is simple and easy to remember of by heart and trust me you will not regret it, because I don’t.

What you will need:

115g unsalted butter

½ cup golden syrup

½ cup of good quality honey (preferably New Zealand Manuka or good brush honey)

1 cup brown sugar

2 ½ cups plain flour

2 ½ tsp baking powder

2 tsp ground ginger

1 tsp mixed spice

1 tsp ground cinnamon

½ tsp nutmeg, grated

1 cup milk (room temperature)

1 whole egg free range size 7 (free range is a must)

How to make?

1. Preheat oven to 180C. Grease two small loaf tins or one larger loaf tin and line with baking paper.

2. In a saucepan place the brown sugar, butter, golden syrup, honey, and heat gently, stirring with a wooden spoon until combined and mixture is hot. Remove from heat.

3. Sift dry ingredients into a bowl. Make a well in the centre and then add to combine then add the milk and egg. The mixture will be quite runny.

4. Pour int the pre parpared loaf tins. Bake for 60 to 75 minutes or until the sure or small palate knife comes out clean. Loaves will be ready when the tops spring back when lightly touched.

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What do you do on your days off work?

Well on my days off I typically love to get out of Auckland and discover a small un-discovered cute unique cafe with amazing coffee, cakes and slices these can be hard to find but when I do its like the mission is complete. 

If I decide to stay in Auckland, New Zealand I will work of the development of the new menu editing and tweaking the recipes for recipe development whilst drinking coffee a long or short black with a dash of double whipping cream. I would love to work for a company or kitchen where I can develop, change and edit recipes for the public to try or to be used as the menu development in a venue. 

My top 10 cafes/eatires in Auckland are:

1: Amano, Britomart 

2: Remedy - Auckland, CBD 

3: Common Ground Eateries - Browns Bay 

4: Mary’s - Ponsonby 

5: Major Toms - Albany

6:  Bestie - K Road

7: Vodka Room - Ponsonby 

8: Oaken - Britomart 

9:  Winona Forever - Parnell 

10: Orphans Kitchen - Ponsonby 

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This recipe will serve 10 people Figs, there are so many different stories and recipes out there on the web, in books and on menus; but they are honestly one of my favourite fruits out there. Although I do not have my own tree my neighbors has a huge tree where they allow me to pick as many as I like each year. This simple breakfast dessert is absolutely perfect for a summer or autumn morning. The tartness from the raw rhubarb is personally my favourite with these dense ricotta pancakes also known as Russian pancakes (Syriniki). This photo is Russian pancakes w figs, lavender syrup, raw rhubarb, vanilla cream and brown sugar meringue What will you need? Pancakes: 1/2 cup coconut flour or plain flour 3 large room temperature free range eggs 500g ricotta cheese 2 TBSP sugar 1 TSP salt fine 1 TSP vanilla paste Method: 1. Place the cheese in a bowl and slowly crack in the eggs and beat then repeat. In a separate bowl sift the coconut flour, sugar and salt together then fold them into the ricotta mix. 2. Once combined place into a 1L container and into the fridge and let become cold for 1 hr to 24 hrs before use. When needed place a dollop into your hands and shape into a small pancake shape and pace into the pan. 3.Make sure the pan is hot with some canola oil and butter. Cook for 2 mins on one side on a low to medium heat then turn over cook for 1 min then place into the over to finish. Lavender Syrup: 1 cup lavender sugar 1 cup water cold preferably filtered Method 1. Place 1 cup of the lavender sugar into a saucepan or small jus pot with the the water and on a high heat melt the sugar. 2. When melted reduce the heat and simmer to a thickish syrup. When at desired syrup pour into a container and allow to cool. Raw Rhubarb: 2 rhubarb stalks with leaf removed as the leaf is poisonous Method: 1. Make a ice bath with ice cubes and cold water. Using a peeler peel stands off the rhubarb and place right away into the ice. Set aside until needed. Vanilla Creme: 100ml of heavy whipping cream 1 TBSP vanilla paste Method: 1. Place the cream into a electric mixer such as a kitchen aid or into a bowl and whisk until the cream has thickened to a stiff peak. 2. Add the vanilla paste and mix a few times. Place into a 1L container and place into the fridge to keep cold. Figs: 10 large fig cut in half 6 small fig cut into 1/4s Method: 1. Place the figs into the pan with the pancakes and cook the large fig fruit side down skin side up. Before they go not the oven flip them over skin side down fruit side up. For the small fig keep fresh and place on the plate. Brown sugar meringue: 60g egg whites to room temperature 190g brown sugar blitzed to a fine powder Method: 1. A day before place the sugar onto a tray and dry out. 2. Once the sugar is dried place into a spice grinder and grind to a icing sugar consistency. 3.Seperate the egg whites from the yolks (make sure the mixer is free of crumbs, water and oil and make sure the whites are at room temperature) beat the whites to a stiff consistency about 4 mins and slowly add in the brown sugar powder 1 tbsp per 40 seconds. Line 2 baking trays with non-stick paper and thinly spread out the meringue. Bake in over at 140C for 1 hour 20 or until crisp and dried out. 4. When cooled down break into shards and before service dust or paint with edible gold and silver. To assemble: Syrniki: Depending on size 3-4 pancakes. Fig: 1 large fig cut into 2 including 1 fig cut into 1/4s. Syrup: In a small glass (I use a crystal shot glass pour in about 20ml of the lavender. Cream: dollop the creme to the side and using a piping bag small drops around the plate randomly. Meringue: Dust the shards with edible gold and silver powder. Place the brown sugar meringue around the cream and against the pancakes. Garnishes: use small leaves of mint, white or red rose petals baby, edible flowers and micro greens. Plates or bowls: it is up to you which bowl or plate you desire. However I absolutely hate a white or black plate or bowl. Use something like wood, stone, planter base or something unique and hand crafted. Ive chosen a planter base as it gives such a rustic finish.

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This insect is native to New Zealand known as the weta. Did you know one of the main wetas known as the giant weta true fact in 2011 an American scientists discovered a weta that eats carrots and was 3 times the size of a mouse. This weta was located on Little Barrier Island just north of Auckland. These insects are very large and give you a nice surprise when you are often in the garden. Note do not pick it up or try and play with them as they will give you a bite almost like a crab that gets hold of your skin ouchhhhh....

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I absolutely love the art to producing a bottle of gin. There are so many types of gins out on the market for retail but so many types of them are almost identical in taste, however I’m always looking for that unique and un-talked about gin. There are the classics like Four Pillars, Hendricks, Tanqueray, Bombay. A brand new gin that I strongly recommend is hidden World gin that is from Auckland, New Zealand. This gin is 100% smooth and you do not even need a tonic water. The top notes to this gin are lemons and limes, juniper berries. Middle notes are feijoa and bottom notes are kawakawa tree and citra. It’s perfect to dink on a dark winters night as it warms up the body.

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It’s baby corn time. I love to grown my own produce and watch the transformation from a seed to a fruit, vegetable or plant. Who else grows corn?