Eating In: Fabulous Foods for Friends and Family

Niki says cooking for friends and family should not be a chore but fun for everyone - including the cook. She gives mouthwatering dishes for entertaining at home that are simple but flavoursome and fresh. Every recipe photographed.

Simple, delicious food to cook and share. That is the philosophy of passionate cook and food lover Niki Bezzant and the inspiration for her beautiful book on how to wow your loved ones without having to treat them at a fancy restaurant.
Niki maintains cooking for friends and family should not be a chore but fun for everyone - including the cook. There is no need for the cook to miss out on the company and conversation. Many components of these mouth-watering dishes can be prepared in advance, with an emphasis on simplicity while maintaining the flavour and freshness - minimum effort for maximum pleasure.

Every recipe is illustrated with stunning colour photographs as well as accompanying shots showing preparation. Helpful tips and suggestions for variations are also provided. All sorts of occasions are covered, from a special supper for your favourite person, to ‘emergency entertaining’ for unexpected guests. There’s also advice on useful gear in the kitchen, and recipes for ‘bring a plate’ situations. Let Niki demonstrate how entertaining with great food is a pleasure, not a stress.

But what’s on the menu? How about: Blue cheese & caramelised onion filo tarts, Chicken, kumara & lemon bake, Crispy goats’ cheese, pear & walnut salad, Roasted capsicums with mozzarella & tomatoes, Roast beetroot & pumpkin salad with honey dressing, Pesto lamb racks with Sandy’s special goats’ cheese mash, and Molten chocolate puddings.

Sample Recipes

Crispy goat’s cheese, pear & walnut salad (pictured) 

In France, I discovered the chèvre chaud salad, which seemed to be on just about every café menu in Provence. Hot cheese might be a bit retro, but it is so delicious I felt obliged to try as many versions as I could to see if I could find the best, and to make sure I could replicate it faithfully. After exhaustive efforts I think I have it sussed now, so here you go: try this as a gorgeous starter or a lunch dish on its own. Goes really well with a pinot gris.

2 cups watercress or rocket leaves
2 pears, cored and sliced
1/2 cup walnuts, toasted in a dry pan
2 sheets filo pastry
canola oil spray
200g soft goat’s cheese

Dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 teaspoon honey
salt and pepper to taste

Preheat the oven to 200°C.

To make the dressing, combine all the ingredients in a screw-topped jar or similar and shake well. Set aside.

Divide the watercress, pear slices and walnuts between 4 small or 2 large plates.

Spray between the sheets of filo with some oil, then cut each sheet into 6 x 10cm squares. Slice the cheese into 12 even-sized pieces. Wrap each piece in a square of filo to form arty little triangles, or chunky squares like those in the photograph.

Place the filo-wrapped cheese on a baking tray and bake for 10 minutes or so - keep an eye on them so that the minute they’re golden brown, you’re there to take them out. Distribute the hot packages between the plates, then drizzle with the dressing. Serves 4 as a starter or 2 as a main.


Molten Chocolate Pudding (pictured)

If you’re looking for a knockout dessert treat, this is all you need. It’s gorgeous, with its light cake exterior and melting molten centre. Even if you serve beans on toast for the main course, follow up with these puddings for dessert and people will think you are a kitchen genius. Don’t worry if they are slightly over- or under-cooked, they’ll still taste fabulous!

150g dark chocolate, broken into pieces
1/2 cup evaporated milk (use lite if you prefer)
canola oil spray
flour for dusting
2 eggs
4 tablespoons castor sugar
2 tablespoons flour
icing sugar for dusting

6 x 1/2 cup ramekins or small coffee cups

Combine the chocolate and evaporated milk in a saucepan over a low heat. Stir until the chocolate has just melted. Remove from the heat and set aside to cool.
Spray the insides of the ramekins with oil and dust with flour.
Beat the eggs and sugar together in a large bowl until thick and pale and at least double in volume. Add the chocolate mixture and sift in the flour. Gently fold together until just combined.
Divide the mixture evenly between the ramekins. Refrigerate for at least 2 hours.
Preheat the oven to 200°C. Bake the puddings for 10-12 minutes until cooked at the sides, but still soft in the centre. Remove from the oven and set aside for a few minutes.
Serve in the ramekins or run a knife around the edge of each and turn out onto plates. Dust with icing sugar. Serve with ice cream or yoghurt.  Serves 6

ABOUT THE AUTHOR

Niki Bezzant has been writing about food for the past decade and was web editor for Cuisine, helping design the award-winning website. She is the founding editor of Healthy Food Guide magazine, New Zealand’s top-selling food magazine. As well as contributing regularly to radio and television, Niki received the 2009 Supreme Editor of the Year award at the MPA Awards. She lives in Matakana, north of Auckland.