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Just clean and cook
Many use kumara as an addition to,or replacement
for, potatoes. Some, because they are also known as Sweet Potatoes, prepare them exactly as they would potatoes. Kumara are different from potatoes and so we can use them in different ways.
 


DON’T peel your kumara. Simply wash thoroughly and slice. It’s much easier than peeling them, they taste great cooked with the skin on and add great colour to the dish.
 

Colour adds
excitement & interest

Most of us know about the Red variety of kumara, but look for the Gold and Orange varieties as well. Like the unpeeled red, these can add real colour and interest to any dish that you plate.


Feature just one of the colours or serve all three as a medley of colours, textures and tastes.
 

Pre Dinner Nibbles
Make something new of the ever popular pre-dinner chips and dip. Try making kumara wedges instead.


Make kumara wedges really different by using all three varieties, red, gold and orange kumara and see how great the different colours look served together.
 
 

Real Student Food

If you have children (and let’s face it ­ especially boys) away at University or Polytech and they’re living in a Student Flat you can be certain that “Best Before” Dates on food will only be used as a roughest of guides.
 


Encourage them to buy and eat kumara. Kept in the pantry (the flat won’t even need a fridge) it will last a very, very long time, retain all its natural goodness and be delicious to eat.
 
 
Golden Kumara, Chutney and Cheese Muffins
A tasty savoury muffin. Ideal for lunches and snacks.
Submitted by: Judy from Womans Institute
Cook Time 20 minutes
Prep Time 10 minutes
Servings 12 muffins

Ingredients

200g Gold kumara
1 3/4 cup flour
1 tsp salt
1 tsp baking powder
1/2 cup milk
1/4 cup chutney
2 eggs, beaten
50g butter, melted
1/2 cup cheese, grated
feta cubes placed on top (optional)

Method


Sift the dry ingredients into a bowl.
In another bowl combine; milk, chutney, kumara, eggs and butter and add to the dry ingredients.
Mix until just combined.
Spoon into greased muffin tins, top with cheese (either grated or feta cubes).
Bake at 180 degrees Celsius for 15 to 20 minutes until golden brown.

 

 
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