Creamy Mustard Sauce

This versatile sauce is brilliant over chicken, pork chops, ham, steamed cauliflower and leeks. Any leftover makes a great toasted sandwich, just add a little ham and cheese.

50g butter
¼ cup flour
½ cup dry white wine
1 bay leaf
1 cup stock (vegetable or chicken)
½ cup cream
2-3 tbsp Peplers’ Mustard

In a small saucepan heat the wine and bay leaf and simmer until the wine reduces by half.

Take off the heat, remove the bay leaf and add the stock, cream and mustard.

In another pot melt the butter. Stir in the flour, cooking for 2-3 minutes before slowly adding in the wine / stock mix. Stir continually until the sauce is thick.

An oldie but a goodie. This Kiwi classic is said to be named after Queen Victoria’s daughter, princess Louise.

150g butter

½ cup sugar

1 tsp vanilla extract

4 eggs, separated

2 cups flour

2½ tsp baking powder

1 jar of Peplers’ Jam (we used Raspberry but Black Doris is also great!)

½ cup sugar

1½ cups desiccated coconut

½ cup thread coconut

Line a 20cm x 30cm baking tray with baking paper.

Beat the butter and first measure of sugar until light and fluffy before adding the vanilla and then egg yolks, one at a time. Fold in the flour and baking powder and mix until it forms a dough.

Press the dough into your lined baking tray. Spread the jam evenly on top.

In a clean bowl beat the egg whites until they form soft peaks. Slowly beat in the sugar until the meringue is stiff. Carefully fold in the desiccated coconut before gently spreading over the jam.

Fan bake at 165°C for 30 minutes, 10 minutes in sprinkling over the thread coconut. The slice is cooked when a light golden brown on top and a skewer inserted comes out clean.