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East Tamaki, Auckland

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Alfresco Winter: Broady's Garden Oven


Olive and Avocado Oil Bread

2 cups of tepid water
1/2 cup avocado oil
4 cups plain flour
1/2 cup chopped pitted olives
2 tspns Edmonds surebake yeast
2 tspn salt

Knead all together until a dough is formed, adding a little extra flour if the dough is too sticky. Leave in a warm place for 1 hour to rise. Knock back, form into a loaf, leave a further 20 minutes and then bake in a hot oven for 15 minutes or until bread sounds hollow when tapped.


Antipasto Squares

2 sheets of ready rolled flaky pastry
100ml sweet chilli sauce
1 eggplant
2 red capsicums
250g feta cheese, crumbled
24 slices good quality salami

Slice eggplant, salt and set aside for 1 hour. Pat dry with kitchen paper and roast in the oven for 20 minutes in a little avocado oil. Cut capsicums in half lengthways, remove the seeds and roast in the oven until the skin is charred and can be peeled easily from the flesh. Cut each sheet of flaky pastry evenly into four squares and spread each square with sweet chilli sauce. Arrange the vegetables on the pastry along with the sliced salami and crumbled feta. Bake in a hot oven for 10 minutes or until golden.


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