Home' Advocate Communications : Fiordland Advocate 14 August 2014 Contents WHAT’S COOKING
Page 12 | 14 August, 2014
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Generally speaking, Kiwis believe
great surprise that the popularity
of Fairtrade imported goods
such as coffee, chocolate, cocoa,
oils, spices, sugar and dried fruit and nuts are gaining in popularity.
Fairtrade is about better prices, decent working conditions, local
sustainability and fair terms of trade for more than six million people
– farmers, producers, workers and their families in 70 countries. Last
year, Fairtrade food was one of the fastest growing categories at the
giant Anuga Food fair in Germany.
To buy fairly traded goods look for the Fairtrade label on products
available from your local retailers.
New Zealand Fairtrade importer Trade Aid, was established over 40
years ago. Today there are 29 stores throughout the country selling
crafts and toys as well as a growing range of food items including
almonds and Medjoul dates from northern Palestine, baking cocoa
from the Dominican Republic, cane sugar from Paraguay, and coconut
milk from Thailand. Supermarkets also sell Fairtrade products, mainly
chocolate, tea, coffee and fresh bananas.
I spoke with the owner of our local Fairtrade store and she is amazed at
the uptake in sales when cruise ships are in town.
“Overseas people are much more aware of the good that Fairtrade does
than New Zealanders.”
Now, every keen home cook can help the cause – and win some nifty
prizes. From August 1-17, two organisations Fairtrade ANZ and Trade
Aid, are running The Big Fair Bake campaign.
(1) Choose your favourite recipe and include two Fairtrade ingredients.
(2) Bake it and share it with family and friends.
(3) Share a photo of you and your baking at www.bigfairbake.org.nz
(check the website for full information) and state why you baked ‘fair’.
Entries will be judged by some of New Zealand’s top professional
1 cup chopped pitted Trade Aid
1⁄4 cup orange juice
1 cup peeled and diced orange
3 cups self-raising flour
1⁄4 teaspoon salt
50g chilled butter, chopped
11⁄2 cups milk, warmed
2 tablespoons Fairtrade cane sugar
Preheat the oven to 210°C.
Line a baking tray with baking
In a bowl, combine the chopped
dates with the orange juice and
cover with plastic wrap.
Microwave for 1-2 minutes, until
the dates absorb the orange juice.
Add the diced orange.
Sift the flour and salt into a bowl.
Rub in the butter until the mixture
resembles fine breadcrumbs.
Add the warm milk to the date and
orange mixture, stir to combine
then mix quickly into the flour with
a spatula. Do not knead.
Turn out onto a floured bench.
Dust the top with flour and pat
out to an even rectangle – about
2.5cm thick – with your hands.
Cut the mixture into squares or
rounds. Place the scones on the
prepared tray. Sprinkle with the
sugar. Bake for about 20 minutes.
Date and Orange Scones
50g Fairtrade dark chocolate
11⁄2 cups plain flour
2 tablespoons Trade Aid cocoa
11⁄2 teaspoons baking powder
1⁄2 cup Trade Aid cane sugar
100g butter, melted
1 cup milk
1 egg, lightly beaten
Preheat the oven to 200°C.
Lightly grease a 6-hole muffin pan.
Cut the chocolate into 6 even-
sized pieces. Sift the flour, cocoa
and baking powder into a bowl.
Stir in the sugar.
Combine the butter, milk and egg.
Stir into the dry
Fill one-third of the
muffin cups with
the batter. Add a
chocolate piece to
Cover with the
Bake for 20
minutes, until they
start to come away
from the sides.
Cool on a wire
Great topped with
Choice Chocolate Muffins
1 cup Trade Aid cane sugar
175g butter, melted
1⁄2 cup milk
2 tablespoons strong Fairtrade
1 tablespoon Trade Aid cane sugar
400g Trade Aid pitted Medjoul
dates, chopped (reserve some for
11⁄2 cups flour
2 teaspoons baking powder
Icing: 2 cups icing sugar
2 tablespoons strong Fair Trade
50g butter, melted
boiling water to mix
Preheat the oven to 150°C.
Line the base of a 30cm x 20cm
slice pan with baking paper.
Whisk the eggs in a large bowl.
Beat in the sugar, butter, milk,
the coffee combined with the
tablespoon of sugar and the
Sift in the flour and baking
powder and mix well. Pour into
the prepared pan. Bake for 20-30
minutes, until set and golden.
Combine the icing ingredients
adding enough boiling water to
make the mixture spreadable.
Using a spatula, spread over the
baked base and sprinkle with the
reserved chopped dates.
Cut into squares or bars.
Makes about 20.
Coffee and Date Slice
200g Fairtrade milk chocolate (I
1 large ripe Fairtrade banana,
peeled and mashed
2 teaspoons vanilla essence
2 eggs, lightly beaten
2 tablespoons canola oil
1 cup Trade Aid coconut milk
3⁄4 cup Trade Aid cane sugar
21⁄2 cups plain flour
2 teaspoons baking powder
3⁄4 cup desiccated coconut
Preheat the oven to 180°C.
Lightly grease and flour a 20-21cm
square cake pan. Line the base
with baking paper.
Break the chocolate into small
squares. Cut each square in half.
Combine the mashed banana,
vanilla essence, eggs, oil and
Stir in the sugar.
Sift the flour and baking powder
over the banana mixture.
Fold in the coconut using a
spatula. Fold in the chocolate –
do not over-mix. Spoon into the
prepared cake pan.
Bake for about 50 minutes, or
until a skewer inserted in the
centre comes out clean.
Cool in the pan for 10 minutes
then turn out onto a wire rack.
Banana, Coconut & Chocolate Cake
An excellent cake for after school or sport.
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