Triple Method Cooking Recipes

  A Taste of New Zealand Autumn Feijoa jam is a quintessential Kiwi treasure, capturing the brief but glorious season of this "pineapple guava" fruit. Known for its aromatic, complex flavour—a heady mix of pineapple, strawberry, and a hint of mint—feijoas are a staple in New Zealand backyards. Turning them into jam is the perfect way to preserve their unique tang long after the autumn leaves have fallen. This recipe yields a thick, golden-green preserve that is spectacular on buttery sourdough, swirled into morning porridge, or used as a sophisticated glaze for roast meats. The secret lies in balancing the fruit's natural tartness with a touch of citrus, ensuring a bright, floral spread that tastes exactly like a New Zealand harvest. Ingredients 1 kg Feijoas (flesh scooped out, roughly chopped) 750g White granulated sugar 1 Large lemon (juice and zest) 1 tsp Fresh ginger, finely grated (optional, for a spicy kick) 1/2 cup Water Instructions & Method Prepare the F...

Video Tale Click Here 🥥 Recipe: Asperges Sayur Kelapa Yield: 2–4 servings | Prep time: 15 mins | Cook time: 12 mins 🛒 Ingredients For the White Asparagus: 8–10 spears White Asparagus , tough woody ends trimmed and peeled thoroughly 1 tbsp Salt 1 tsp Sugar 1 slice Lemon 1 tbsp Vegan butter (optional, for poaching) For the Sayur Kelapa Sauce: 200ml Light coconut milk 2 Kaffir lime leaves , bruised 1 stalk Lemongrass , white part only, smashed 1 small Shallot , finely minced 1 tsp Fresh ginger , grated 1 tsp Lime juice 1/2 tsp Lime zest Salt and white pepper to taste For Garnish: Toasted grated coconut (Kerisik style) Fresh red chilli , deseeded and finely julienned Micro-cilantro or Thai basil 👨‍🍳 Instructions & Method 1. Poach the Asparagus Fill a wide pan with enough water to cover the spears. Add salt, sugar, lemon, and butter. Bring to a gentle simmer. Add the peeled asparagus. Simmer for 8–12 minutes depending on thickness. They should be "al dente"—te...

A Kiwi Cookie Classic Feijoa cookies are the ultimate autumn comfort food, offering a soft, cake-like texture that melts in your mouth. While most people reach for the jam pot when the fruit drops, folding fresh feijoa pulp into a buttery cookie dough creates something truly special. The natural acidity of the fruit reacts beautifully with the leavening agents, resulting in a light, airy crumb. These cookies carry that signature tropical-meets-temperate aroma, often enhanced with a dash of ginger or cinnamon to complement the fruit's complex profile. Whether you're enjoying them warm from the oven with a glass of milk or packing them into lunchboxes, they are a nostalgic reminder of New Zealand garden harvests and the simple joy of seasonal baking. Ingredients 100g Unsalted butter, softened 1/2 cup Brown sugar (packed) 1 Large egg 1 tsp Vanilla extract 1 cup Feijoa pulp (approx. 8–10 medium fruits), lightly mashed 2 cups All-purpose flour 1 tsp Baking soda 1 tsp Ground ...

  Gerbeaud-Style Shrimp Toast This fusion dish reimagines the classic Cantonese dim sum through the lens of a legendary Hungarian patisserie. Gerbeaud-Style Shrimp Toast takes the crunchy, savoury foundation of traditional shrimp toast and elevates it with the rich, layered logic of a Gerbeaud cake. Instead of a simple fry, the shrimp mousse is enriched with a hint of apricot zest and cognac, nodding to the famous "Zserbó" flavours. Topped with a delicate crust of crushed walnuts and a bittersweet cocoa-soy glaze, it offers a sophisticated balance of brine, nuttiness, and subtle fruit. It’s an unexpected bridge between the bustling tea houses of Hong Kong and the elegant coffee culture of Budapest—bold, buttery, and unforgettable. 🍤 Ingredients Component Ingredients The Base 6 slices of white bread (crusts removed), butter Shrimp Mousse 300g raw shrimp (peeled/deveined), 1 egg white, 1 tsp ginger minced, 1 tsp cognac, pinch of salt & white pepper Gerbeaud Twist 1/2 cup...

  Savoury Stuffed Portobello Mushrooms These "meaty" mushrooms are a fantastic low-carb alternative to traditional stuffed dishes, offering deep umami flavour with minimal impact on blood sugar. Ingredients 4 large Portobello mushrooms, stems removed and chopped 2 cups Fresh spinach, chopped 1/2 cup Quinoa, cooked 1/4 cup Walnuts, crushed 2 cloves Garlic, minced 1 tbsp Olive oil Topping: A sprinkle of feta or nutritional yeast Instructions Prep: Clean mushroom caps and scrape out gills with a spoon. Brush the outsides with olive oil. Sauté: In a pan, sauté minced mushroom stems, garlic, and spinach until wilted. Mix: Fold the cooked quinoa and walnuts into the spinach mixture. Stuff & Bake: Fill the caps generously with the mixture. Bake at 400°F (200°C) for 15–20 minutes until the mushrooms are tender. Tips for Success & Health Portobello mushrooms are an excellent low-glycemic base, providing satisfying volume without the refined carbs found in breaded...