Lick Your Plate

Lick Your Plate

Cooking & writing all things delicious

Recent Posts

Apple shortcake squares from the Edmonds Cookbook

Apple shortcake squares from the Edmonds Cookbook

  Apples apples apples everywhere I look right now.  So it’s a good thing I like them so much and an even better thing that I am still resolutely in the apple recipe section of the Edmonds Cook Book.  Today I bring to you Edmond’s […]

Chargrilled broccoli and butter bean salad

Chargrilled broccoli and butter bean salad

  One of the delightful things about days off, along with gleefully sitting around in your pants for as long as you fancy and not removing your slippers EVER, is ample amounts of time to whip up special treats for favourite people.  My lovely Mum’s […]

Squishy chocolate chip biscuits

Squishy chocolate chip biscuits


If you have a tin of sweetened condensed milk and some chocolate, then I promise you can have these biscuits.  It’s a simple little recipe in my usual lazy baking style and very handy if you need a little something to take visiting.  It’s also very handy if you are feeling like you need a little sweet something for yourself to go with your cup of tea.

I have to say I am feeling rather like a little something sweet all for myself on a regular basis at the moment, with our autumn slipping into winter and the days getting much cooler.  Despite this I am happy to report that all is well chez nous.  I have just started a new job and before that enjoyed a few days at home to potter about, see friends, nieces and nephews, dedicate the time  and affection to the cats which they rightly deserve, and to read this, the latest novel for my book club.


I know I write a food blog and all, but I find biscuits and cookies incredibly difficult things to master.  The ones that need to be all delicately thin and crispy stick to the tray, big chewy ones seem to balloon out of size and join forces with their neighbours, and don’t even get me started on anything as tricky as a macaron.  This is why I have developed the recipe I’m sharing today – they taste good, you can jazz them up with some extra chocolate or nuts if you want something a little fancier, and most importantly they are intentionally imperfect (or ‘rustic’ if you want to make it sound food magazine-y).   They may not be the fanciest item at your next shared morning tea, but I promise they’ll go quickly.


150g softened butter

1/2 tin of sweetened condensed milk or approximately 200g

1/2 cup brown sugar

1/2 cup plain flour + 1/4 cup wholemeal flour

1 t baking powder

2/3 cup chopped dark chocolate or chocolate chips


Heat the oven to 180 degrees celsius.  Line two baking trays with grease-proof paper.

Beat the butter, sweetened condensed milk and sugar together until light and fluffy.

Sift the baking powder into the flours and then add to the butter mixture and stir to combine.

Add the chocolate and mix in.

Place on the trays in tablespoon dollops, leaving space as they spread and can join.

Bake until lightly golden – approximately 15 minutes.

Cool on a baking tray.

Makes approximately 20.

Smoked kahawai pâté

Smoked kahawai pâté

  Some things are meant to be.  I’ve been thinking about Kahawai for a while now.  Common in our waters, it seems to me – and correct me if I’m wrong – that people can get a little sniffy about them.  Kind of like they’re […]

Cheese and tomato one-pan feast

Cheese and tomato one-pan feast

Well hello there.  Tomato glut?  Yeah, me too.  Much of it not my own harvest on account of abdominal surgery recovery and whatnot, so I am doubly grateful for all of the tasty goodness that has been kindly coming my way of late.  All gifts […]

Nectarines and recuperation

Nectarines and recuperation


Now here’s the thing….I am at home recovering from abdominal surgery.  It’s good news – I am doing fine and the surgery will improve my quality of life.  I have had lots of surgery in my life and have always come through it like a teacher’s pet, best-in-show ribbon kind of goody two shoes, with minimal recovery and a speedy bounce-back.  Turns out this surgery was more of a big deal, and it’s taking longer than usual for me to feel like myself.  Although my usual eating includes lots of sharp, spicy flavours and a range of textures, right now I just want comfort food that is easy to make and easy to eat. And also to lie around all day in my pyjamas.

I’m lucky to be recuperating in Summer.  Long bright days and sunny skies are easier on the mood when you are spending large portions of the day looking out the window, and fresh deliciousness abounds – tomatoes, stone fruit, avocados and all other kinds of goodies are plentiful and at their best.

I am particularly in love with nectarines right now.  They are my favourite fruit, so whenever they are in season I gobble them up by the bucket load.  Nectarines have an impressive history – most likely first domesticated in China over 4,000 years ago!  Perhaps it is not surprising that I am particularly drawn to them while I am recovering, as they are packed with all kinds of good things, including Vitamins A and C.

I would never suggest that you need to do anything with a nectarine to make it more delicious.  My favourite way of eating them is straight from the fruit bowl.  Grilling them however makes them feel a little more like a special dessert, and I bet it could be dressed up even more with a little ice cream.  The addition of basil may seem weird, but do give it a go!  It goes nicely with the sweetness.


Per nectarine:

1 x t honey

A dot of butter

To serve, optional:

Fresh chopped basil

Plain yoghurt


Pour your honey in to a shallow dish or plate.  If your honey is the firmer, creamier variety (like mine) then give it a burst of heat in the microwave (about 20 seconds) or on the stove to make it a little runny.  Here’s a quick aside about my honey – I brought it via the Common Unity Project Aotearoa.  The honey is produced from bees and hives in the Hutt Valley as part of their Beeple Project.  They are an awesome bunch, check them out.

Halve the nectarine/s, removed the stones and rub all over in the honey.

Place in a shallow heat-proof dish stone-side up.  An oven tray with raised sides would also do.

Dot a little butter on each nectarine half.

Put your oven grill on and grill at high heat until the nectarine halves start to soften and go golden brown on the top.

Serve sprinkled with the basil and some yoghurt on the side.

Where have I been?  And please enjoy some warm lentil salad topped with poached egg.

Where have I been? And please enjoy some warm lentil salad topped with poached egg.

  Hello!  Sincere apologies for my absence.  I needed to take a break from blogging.  The reason?  Because I had started heaping pressure on myself, setting expectations about perfect photos, on-trend and original recipes, and copious tweets and followers.  This diminished my enjoyment of Lick […]

Make cake, not war

Make cake, not war

Happy 2017 everyone!  I think we can all agree that the year we have just ushered out was rather bruising, whether you’re talking politically, artistically, or for many of us, personally.  So, what we really need to ring in the New Year is not cucumber sticks, […]

Edmond’s Cookbook Apple Sauce


Pork and porridge.  It’s not too often you get these two together, but they are both delicious with a little applesauce, no?

Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum.  Apple sauce eh?  What can you do with that? It looks a bit like snot, therefore not particularly photogenic.  There’s not a lot of excitement in making it either.


This was all a little unfair and some internet browsing has piqued my interest.  Preparing apple-based sauces goes back to medieval Europe and many cuisines have their own version.  Check out this recipe for Norwegian apple sauce with rye cinnamon crumbs and yoghurt.  Oh my, wouldn’t that be a lovely sight to greet you for breakfast!  Or, this recipe for Danish applesauce (‘æblegrød’) with cream!

So you can imagine I embarked on my Applesauce with a little more excitement after this.  It’s very easy  and a very good way to use up any apples that are past their best and loitering in the fruit bowl.  I’ve been enjoying it with my morning oats, greek yoghurt and a little dusting of cinnamon, which is a very nice way to start the day indeed.



  • 3-4 apples, peeled and cored
  • 1 T water
  • 1 T butter
  • 2 cloves or some lemon juice
  • Sugar

Put all ingredients in a pan and simmer over a low heat, until the apples are ‘pulped.’   I have not come across this expression before, so I took it to mean ‘mushy’!

At this point, Edmonds instructs beating it with a fork until smooth.  Being a softer City-girl, I used a stick blender rather than a fork and elbow grease, which gave a nice smooth finish.

This keeps well in the fridge for several days, covered with a little cling film.



Russian fudge

If you fancy a sugar hangover, look no further.  This fudge is mouth-suckingly sweet and all the better for it.  A firm Kiwi favourite, it is dense and rich, comprised largely of sugar, sweetened condensed milk and golden syrup. I can’t get to the bottom […]