Chips and dip are a kiwi classic when it comes to everyday entertaining, and there are literally endless options on what can be made and devoured. I definitely have a sweet tooth over savoury, but chips are one of those things that, when opened, will be gone in seconds if they're as delicious as these two flavours below are. Eta has released 4 new chip flavours to sit alongside the current range; Sriracha Chilli and Quinoa & Chia Corn Tapas, and  Peking Duck and Cheddar with Black Pepper Deli Cut Chips.

Plus like I mentioned earlier, what's better with chips than dip?! So I decided to create two dips to pair with the Peking Duck flavour (because who doesn't love Peking Duck) and the Quinoa & Chia.

Up first, here is my Five Spice Yoghurt dip to pair with the ETA Uppercuts Peking Duck chip. This chip PACKS in the flavour, and I was genuinely so surprised and impressed at how similar these taste to the real thing. They have the meatiness that duck has, along with a slight sweet undertone from the five spice - they are SO freaking good; but that's where the challenge came in. Being such a flavour bomb, I knew the dip needed to balance the flavours in the chip so that they would work in perfect harmony. 

With that in mind, I created this Five Spice Yoghurt dip, which I think is the ideal pairing! Thinking similar to an Indian style raita, I used a yoghurt base with grated cucumber, spring onions, coriander, rice wine vinegar and five spice which gives a cooling, tangy but slightly sweet result.

Five Spice Yoghurt Dip

• 400g Greek yoghurt
• 1 spring onion, thinly sliced
• 1/3 cucumber, deseeded
• 1/2tsp five spice powder
• 2tsp rice wine vinegar or lemon juice
• 1/4 cup coriander, roughly chopped
• S&P 

Method

1. In a bowl, combine the yoghurt and spring onion. 
2. Use a grater to grate the cucumber, then using your hands squeeze as much liquid as possible from the cucumber then add to the yoghurt. 
3. Add the remaining ingredients and mix well. Season to taste, stir to combine and store covered in the fridge until required. 

Next are the ETA Uppercuts Quinoa & Chia chips! These have a great, slightly firmer texture due to the quinoa and chia, and have a lightly salted finish which works well with a variety of flavours. I've always wanted to create a baked dip, and found this the perfect opportunity to do so as I knew the chip would hold together well with the thicker consistency of this dip! I created a Baked Caramelised Onion & Cheddar Dip, which is the ideal nibble to sit down to after a long day at work.  

Baked Caramelised Onion & Cheddar Dip

• 3 onions, thinly sliced
• 1tbsp butter
• 1tbsp olive oil
• 1/4 cup white wine or light beer
• 3 garlic cloves, roasted
• 250g cream cheese, softened
• 3/4 cup sour cream
• 1/4 single cream
• 100g cheddar cheese, grated
• 1 spring onion, finely sliced
• S&P

Method

1. In a pan, cook the onions in the butter and oil over a low - medium heat until softened and golden/caramelised. Pour in the white wine and cook for a further 5-10 minutes or until the wine has evaporated and the pan has been deglazed. Set aside to cool. 
2. Once the onions have cooled, place them onto a chopping board and roughly chop along with the garlic to create smaller pieces.
3. In a separate bowl, whisk together the cream cheese, sour cream, cream, cheddar cheese and spring onion. Stir in the cooked onion & garlic, season to taste then transfer into baking dishes. Top with more grated cheese if desired, then bake in the oven at 200 degrees for 15-20 minutes or until the cheese is golden on top. 
4. Leave to sit for 5 minutes and finish with extra spring onions if desired. 

What is your ultimate chip and dip combo?! To be into win a $50 Countdown voucher to make your own delicious dips, comment below with which chip flavour you would like to try first! Competition ends August 10th 2016, open to NZ residents only. 

Rhiannon x

#openupinteresting

Thanks to Eta Uppercuts for making this post possible, all recipes and opinions are my own.

When it comes to Pho, I'm a complete newbie to the scene. I'd heard about it, and I knew it was a popular Vietnamese soup, but apart from that I couldn't tell you too much about it. But boy, WHERE HAS PHO BEEN ALL MY LIFE. 

For newbies like me, here's a little background to the dish:

• Pho is a humble soup that originated in Vietnam in the early 20th Century, and is consumed all over Vietnam. In North Vietnam they tend to enjoy this bowl of goodness in the morning and for lunch, where as people in South Vietnam like to eat it allllllll daaaaay long (I can Pho sure see why). 
• The dish is made of a few main components; boiling hot broth, flat noodles, super thinly sliced meat (usually chicken or beef) and a few herbs & vegetables. The real flavours lies within that broth, and can be made from scratch if you have the time, or using a good quality stock like I chose to do! 
• Pho can vary in flavour dependant on the area you are in, and these changes may be in the sweetness of the broth to the herbs the cook uses. Every Pho is unique and special in it's own little way (is it just me or it starting to sound like a motivational Pho quote orrrr?). 

So all you need to make your own bangin' Pho are a few simple ingredients and if you take the easier route (like I did today) you will have a delish Vietnamese soup Pho you and your friends (I'm sorry, I'm going to try and stop with the Pho puns). 

I made my Pho based on a recipe from taste.com.au, and it warmed my soul on this cold Auckland day!

All you need to do is the following (serves 2): 

1. In a pot, bring the following to the boil: 1L good quality beef stock, 1/2 onion thinly sliced, 1 garlic clove thinly sliced, 1cm by 4cm piece of fresh ginger, 1 cinnamon stick, 1 star anise, 3tbsp fish sauce, juice of half a lime and 1tbsp caster sugar. Once up to the boil, reduce to a simmer and cover for 20 minutes). 
2. In a bowl, place 50g of blanched flat rice noodles in the base, and top with thinly sliced* sirloin steak (I used 1/2 a steak per portion), fresh coriander, bean sprouts, along with thinly sliced spring onion and red chilli. 
3. Strain the broth into another pot and discard the onion etc. Bring to the boil, and once boiled immediately pour over the noodles etc. Use a spoon or chopsticks to stir the Pho together and submerge the meat in the hot broth (this will cook the steak). Then all that is left to do is eat and enjoy!

*TOP TIP: freeze your steak before slicing and it will make it a lot easier to cut as thin as possible (a tip I discovered after cutting my steak, so if you can't freeze the steak just slice as thinly as you are able!). ​

So for the love of Pho, definitely give this tasty little soup a try! You won't regret it, and to be honest, I am regretting not making more ;)

Enjoy foodies!

​Rhi x

I don't know about you, but I'm struggling to believe that it's pretty much already June. Seriously, and I know we say it every year, but where the heck did that time go?! With June comes Junk Free June, a challenge people can take on in aid of raising awareness for the Cancer Society! JFJ has been popping up all over my Facebook feed, so I thought I would put together a quick post for those taking part with a mini collection of recipes to help you through Junk Free June. Whether you are just in need of some healthy recipe inspiration or are craving something sweet, hopefully one (or all) of these recipes come in handy throughout the month! June is known for copious amounts of root vegetables and citrus, and is the perfect time to spend those rainy days in the kitchen trying out some new recipes.

If you are taking part, good luck and hopefully you enjoy these recipes at some point during the month! Rhi x  

For breakfast in winter I am OBSESSED with rice puddings. This recipe for Breakfast Rice Pudding with Blueberry Pear Compote is the perfect thing to start your day with - it's warm, filling and completely refined sugar free! Try mixing it up by experimenting with toppings, I recently made a compote of Rhubarb and Apple and it was delicious!

This Sticky Almond Chicken & Superfood Salad is amazing for either lunch or dinner, and if you're feeling like something a little more comforting, try serving the chicken with mashed kumara and braised red cabbage for a tasty winter dinner! 

If you're a pizza lover (like a lot of us) but are giving up takeaways for the month, try this little recipe! This recipe for Buckwheat & Spelt Margherita Pizza is made completely from scratch and really satisfies those Friday night pizza cravings. Get the kids involved by preparing the dough into smaller sized balls and let the kids roll out their bases and top with their own toppings! 

This salad has got to be up there with one of my absolute favourites! Good quality steak paired with a warm, Moroccan inspired salad. This dish is the perfect thing to make during JFJ if you want to entertain a group of friends, or even if you want to eat something a little more gourmet. See my Moroccan Steak & Chickpea Salad here.

If you are having friends over for dinner and want to follow on from the Moroccan Steak & Chickpea Salad, try making this recipe for dessert! This layered Strawberry & Rhubarb Jelly and Coconut Panna Cotta is refined sugar free as well as Paleo, and is the perfect dessert to end a meal with due to it's light texture but sweet ending. 

Lastly, if you've got some spare time over the weekend and want to prepare something sweet that isn't going to break your JFJ commitments, try making a batch of my Clean Snickers Bars! This recipe is one of my earlier creations, but I still drool thinking about the nutty caramel and sticky base that is encased in a thin layer of dark chocolate. These Snickers Bars are BOMB, and are a must try! 

You can also find 14 more sweet, healthy recipes that you can enjoy during Junk Free June in my E-Book Clean Treats by Rhi, which you can find here x 

Think back to your childhood, what's one cake that stands out in your memories? For me, banana cake is a clear stand out. Wooden spoon in hand, ready to enjoy the remnants of batter left behind, with the warm scent of baked banana cake filling the room.

Little did I know how versatile banana cake can really be! We've all devoured a slice of banana cake generously spread with chocolate icing (my absolute fave with banana cake), but have you ever thought of turning that same mixture into crumble muffins, whiskey banana trifle or even cake French toast? Edmonds has released a banana cake mix that has enough dry mixture to create 3 banana cakes, which is inspiration enough to get creative with this convenient little product! The great thing about this product is it saves SO much time, and I can have a cake or dessert on the table in very little time if surprised with unexpected visits from friends. Plus, who needs an excuse to fill their home with that amazing scent of homemade baking?  

Read below to see how I turned simple banana cake mixture into 3 delicious treats!

Would you like to win a $50 Edmonds prize pack? COMMENT below with which recipe you are going to try first to be into win! Winner drawn 18th May 2016. Open to NZ residents only.

Banana Caramel Crumble Muffins (makes 9-12)
​

• 2 ⅔ cups of Edmonds Banana Cake mixture
• 1 egg (size 6)
• 2 Tbsp canola oil
• ½ cup milk or water
• 2 mashed ripe bananas
• 9-12 Jersey caramels or similar

Crumble topping:

• 1/4 cup butter
• ¼ cup flour
• 50g caster sugar
• 2 tbsp rolled oats

1. Preheat the oven 170 degrees Celsius and grease your chosen tray (I used a 9 hole oval tin).
2. To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.
3. Fill each 3/4 of the way with the cake mixture, then pop the caramel in the centre but don't completely submerge in the mixture.
4. To make the crumble topping, rub together the butter, flour and sugar, then add in the oats (it should form into a crumble texture).
5. Sprinkle the crumble mixture over each muffin, then bake in the oven for 12- 15 minutes or until golden and cooked through when tested with a skewer. Remove from the oven and leave to cool slightly.
6. While still warm, transfer each muffin to a cooling rack and leave to cool completely. Store in an airtight container for up to 4 days.

Note: my caramels sunk slightly to the bottom as I submerged them in the mixture, so be sure to leave them to the top of each muffin when preparing! If they sink don't worry, still delicious

Whiskey Banana Trifle

• 2 ⅔ cups of Edmonds Banana Cake mixture
• 1 egg (size 6)
• 2 Tbsp canola oil
• ½ cup milk or water
• 2 mashed ripe bananas
• Fresh banana
• Whiskey (if desired)
• Vanilla custard
• Whipped cream (I folded through cinnamon also)

1. To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.
2. Pour the mixture into a lined 8” cake tin, then bake in the oven for 40 to 45 minutes at 170 degrees celsius. Remove from the oven, cool and cut into cubes.
3. Into glasses (as many as you desire) drop around 4-6 cubes of the baked banana cake, dependant on the size of your glass. Into each, pour over 1tbsp of whiskey and leave it to soak into the cake for 5 minutes.
4. Next, lay banana slices over the top of the cake, then top with vanilla custard.
5. To finish, spoon in the whipped cream and sprinkle with banana cake crumbs and a pinch of cinnamon. Store in the fridge until required!

Banana Cake French Toast with Blueberries & Pecans​

• 2 ⅔ cups of Edmonds Banana Cake mixture
• 1 egg (size 6)
• 2 Tbsp canola oil
• ½ cup milk or water
• 2 mashed ripe bananas
• 1 egg + 3 tbsp cream + 1 tbsp caster sugar (per 4 slices of cake)
• Butter
• Blueberry compote*
• Chopped pecans
• Fresh banana
• Whipped cream

1. To make the cake mixture, place the Edmonds Banana Cake mix, egg, canola oil, water and banana into a bowl. Using a whisk or electric beater, mix for 1 minute then scrape down the sides. Mix for a further minute.
2. Pour mixture into a lined loaf tin, then bake in the oven for 40 to 45 minutes at 170 degrees celsius. Remove from the oven and cool.
3. Cut your banana loaf into 2cm thick slices. Decide how many you want to turn into French toast, and freeze the remainder in a ziplock bag for banana bread you can pop into the toaster!
4. Whisk together the egg, cream and caster sugar, then dip each slice into the mixture on both sides and set on a plate.
5. Heat a frying pan on a medium high heat. Once hot, melt in a knob of butter and cook each slice of cake until golden and crispy (around 3 minutes on each side).
6. Serve with blueberry compote, chopped pecans, fresh banana slices and whipped cream!
   
7. *To make blueberry compote, all you need is 1/2 cup frozen blueberries and 3 tbsp caster sugar. Cook over a low to medium heat in a pot until the blueberries have cooked down and the liquid is syrupy. Leave to cool before serving.

Which recipe are you going to try out first? 

Thanks to Edmonds for making this post possible.

Christmas is the perfect time to have a little bit of fun in the kitchen and challenge yourself to create beautiful dishes bound to get some “ooh” and “aah”‘s around the table. This little kit is an amazing excuse to get kids into the kitchen – just pop on some Christmas carols (Michael Buble fan over hereeee), grab a santa hat and get making! 

This year, Tasti have released their 2015 Tasti Tin of Tremendousness, that comes with all you need to create the cutest apricot & almond chocolate Christmas tree, as well as a limited edition tin designed by Kiwi artist Jason Kelly (these are perfect for storing all your sweet leftovers after Christmas day!).

Merry Christmas! 

Happy hump day! Following on from my wee blog post on Poutine, I wanted to share with you a completely different dish you can create using the DeLonghi Multifry; this blueberry and apple strudelis warm and sticky on the outside, with a crisp and buttery pastry outer. 

In the video above, I show you how to create this delicious dessert from start to finish, including the ingredients and method I have used - but here is the full ingredient list just incase:

• 3 apples
• 1 cup frozen blueberries
• 1/2 cup caster sugar
• 6 sheets filo pastry
• 3 tbsp butter, melted 
• ice cream, to serve 

I have one more recipe coming in this little series, and it is completely different again! Think spices and fragrant coriander.. can't wait to share with you soon :)


Consumers who purchase a De’Longhi Multifry Multicooker will receive $50 cashback via redemption.

Rhi xx

Thanks to De’Longhi for making this post possible.

 So in my second edition of "Rhi's Guide To", I bring you my tips for creating the most delicious platter this summer! Platters or nibbles have the potential to amazing, and the fab thing is there are no boundaries to what you can include; meats, cheese, veggies, sauces, dips, crackers, flatbread, olives, the list could literally go on forever. 

For this platter, I decided to give it a slight Italian influence! I've just returned from Europe and when we were visiting Italy, a meal always started with a plate of antipasti; antipasti usually consists of a cured meat, cheeses, grilled artichokes or sundried tomatoes, and an abundance of breads. So taking inspiration from the flavours and dishes we enjoyed, I came up with this gem! I started with cheese (who wouldn't) and used this as a base - a strong blue vein and double cream brie, then built my platter around these. Next, I paired the cheese with the new Caramelised Onion Flatbread by Huntley & Palmers. These flatbreads are my go to to have with cheese, and the Toasted Sesame flavour is already a staple in our home! To this, I added some fresh basil pesto for a flavour hit, raw baby carrots and beetroot to give some texture, proscuitto and some fresh basil leaves. While I was at the supermarket, I also picked up some stuffed bell peppers and a mediterranean olive mix. 

Lastly, I also wanted to add some components that I had made myself; brown sugar balsamic almonds and cheddar polenta chips! The almonds are tangy yet sweet, and the polenta chips are golden crisp on the outside, but are soft and have a delicate cheddar flavour (perfect for dipping in pesto!). 

• To make the almonds: take a cup of roasted almonds, 3tbsp balsamic vinegar, 1tbsp brown sugar and sea salt, mix together and place in a baking tray. Bake in the oven at 180c for 10-12 minutes, or until they have become sticky and a dark golden colour. 
• To make the polenta chips: bring 500ml of water to the boil, then whisk in 125g quick cook polenta, stirring continuously until thickened and free of lumps. Stir in 2tbsp butter, 1/2 cup of grated cheddar and seasoning. Line a rectangular tray with plastic wrap, pour into the tray and refrigerate until set. Cut into your desired shape, then pan fry with a little oil or butter until golden and crispy.

With summer fast approaching, we want to spend less time in the kitchen preparing breakfast and more time soaking in the sunshine. I love breakfast so much more in summer - the mornings are brighter and I spend my mornings outside taking in the fresh air; not only that but there are so many more options when it comes to the warmer months! Think crisp coconut, the sweetest strawberries you've ever had and all the other amazing seasonal produce available. Just as I thought I couldn't get more excited for brekky, Vogel's has released a new range of products which take the hassle out of breakfast; lighter style flakey cereals , Superoats and Toppers are three new ranges  that can be used to create a delicious breakfast in less than 5 minutes.

Out of all of them, I have been loving the Light Cereal Ancient Grains, Blackcurrant & Pomegranate, I literally can't stop snacking on it by the handful! It's a lot lighter than your average muesli, I can find it a lot easier to eat than mueslis with rolled oats as a base. This cereal is amazing served on it's own with a splash of milk, but I love adding some of my favourite fruit and a dollop of yoghurt as well for a freakin' tasty start to the day. You can also try the following ideas to enjoy your new fave in a few different ways:

• Top with fruit salsa! Dice up some strawberries, mango, kiwifruit and banana, then place in a bowl with a squeeze of lime juice, some fresh pomegranate and fresh mint. Serve with the cereal and some thick greek or coconut yoghurt! 
• Similar to what I have done with the Toppers in the video below, you can layer the cereal with yoghurt or coyo, and a few spoonfuls of oozy fruit compote. Try pairing with the pear and blueberry compote I made here.
• Turn the cereal into energy bars. Minimalist Baker has a great recipe for a basic muesli bar, just omit the oats replace with Light Cereal Ancient Grains, Blackcurrant & Pomegranate and voila! This tasty cereal just became an afternoon snack as well as breakfast on the go.

In the video below, I also show you 3 simple and easy breakfast ideas that are all ready in under 3 minutes; that's less time than it takes to take a snap of your delish breakfast and upload it to Instagram ;) All 3 recipes use different products from the new range, paired with other easily accessible ingredients you can find in your local supermarket. See the video below:

Which breakfast would you make first? Tell me in the comments below to go in the draw to win yourself a Vogel’s prize pack!

Rhiannon xx

For more recipes, see inrhispantry.com ♥

Thanks to Vogel's for making this post possible, all opinions are my own.
Competition open to NZ residents only and will be drawn and notified on 19th November.

Okay, okay, I'll admit it. I had every intention of creating a new Halloween recipe this year but life and my work load sort of crept up on me; but that doesn't mean I don't have some beautiful treats to share with you that are sure to make this Halloween spook-tacular for the whole family ;) *guilty of a Dad joke. 

I have 4 amazing recipes to share with you from blogs I have only recently discovered, but each of their recipes has something a little bit different to offer in both flavour and skill level - perfect excuse to jump into the kitchen with the kiddies or as a little cooking challenge for yourself. Happy Halloween cooking!

Tim Tam is a biscuit that has held a place in Kiwi pantry's for a very long time, and for just as long we have been enjoying the infamous Tim Tam slam - biting the opposite corner of one biscuit, then using it to slurp up your favourite hot drink.

Tim Tam have partnered with Adriano Zumbo (one of my absolute favourite patissiers!) to release four new Tim Tam types; red velvet, chocolate raspberry, salted caramel and coconut cream, so what better chance to create four equally delicious hot chocolates inspired by each of the new flavours! The PERFECT slammer combination.

All of these hot chocolates share one base, which act as the starting point for each of these delicious little cups. Once you've made this, you can keep it in the fridge for up to a week (which equals a week of heart warming hot chocolate ❤)

Hot Chocolate Base 

• 150g good quality milk chocolate, roughly chopped
• 1/2 cup cream
• 1 1/2 cups whole milk
• 2tbsp good quality drinking chocolate

Combine all the ingredients in a pot and set over a low heat. Continuously stir until the chocolate has completely melted, and all ingredients are blended - whisk if you need to. Pop into a container and store in the refrigerator.

Chocolate Coconut Cream

To 1/4 cup of the chocolate base, add 2tbsp of coconut cream and 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream (add 2tbsp of coconut cream when whipping the single cream for more coconut flavour), a sprinkling of dessicated coconut and chocolate shavings. Slam with the new chocolate coconut cream Tim Tam!

Chocolate Raspberry

To 1/2 cup of the chocolate base, add 1 1/2 cups of whole milk (add 1tbsp of raspberry liquer for an adult treat). Bring to the boil in a small pot or in the microwave, and pour into serving glasses. Top with whipped cream, a generous spoonful of raspberry compote and chocolate shavings. Slam with the new dark chocolate raspberry Tim Tam!

Salted Caramel

Take your favourite caramel sauce and season with salt to taste. Spoon some of the caramel into a piping bag or resealable bag, then squeeze around the top of the glass and leave to drip down the sides. To 1/4 cup of the chocolate base, add 1 1/2 cups of whole milk. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream, a drizzle of the additional caramel sauce and sea salt flakes. Slam with the new salted caramel Tim Tam!

Red Velvet

Red velvet cakes are usually filled with colouring, but instead I decided to use the flavours to create the taste. To 1/4 cup of the chocolate base, add 2 cups of whole milk and 1tsp vanilla paste. Bring to the boil in a small pot or in the microwave, and pour carefully into serving glasses. Top with whipped cream that has cocoa powder and raspberry syrup folded through, a drizzle of the additional raspberry sauce and chocolate flakes. For a cream similar to cream cheese frosting, try marscapone cream instead. Slam with the new red velvet Tim Tam!

What Tim Tam are you dying to try first? Have to say, salted caramel might be taking the lead in my books..

Rhiannon xx

Thank you to Tim Tam for making this post possible, all opinions, images and recipes are my own.