• Recipes

    Penny’s ‘No Knead’ Bread

    This easy bread recipe is a firm family favourite, with Penelope having made quite literally thousands of these loaves over the last few decades in her country kitchen, and is one we share with all our customers in our stoves’ Operating Manuals. It makes the greatest toast bread – if you are also from New Zealand, it is very similar to the iconic “Vogel’s” brand bread. It’s a moist, dense loaf that is best toasted over the following days and freezes well – brilliant for a big family. It doesn’t require any specialist equipment (like a breadmaker or mixer), so give it a go! Recipe: (Makes 3 loaves, does not…

  • Recipes

    Old-Fashioned Ginger Beer

    This authentic home-fermented ginger beer made a bit of an explosive impact in the video for our Plain White Buns recipe, so many people asked Janie for the method. Here her favourite method for making this type of old-fashioned ginger beer (adapted from the method shared by the wonderful Country Trading Co.), with some additional notes below the video. Recipe and Method Day 0 is establishing the bug, Days 1 – 6 is feeding it, and Day 7 is bottling and restarting the bug. Day 0: add 2 cups of water, a few raisins and 2 teaspoons of sugar to a clean glass jar, and stir. Cover, and sit somewhere…

  • Recipes

    Plain White Buns

    In this video, Vera (aged 8) shows you how to make a very simple dinner roll/bun recipe in the main oven of a Homewood Heritage. Extremely beginner friendly, you can’t go wrong! Simple and delicious, this recipe is an excellent addition to anyone’s repertoire, no matter your level of cooking ability. Makes enough for our family of seven’s lunch ❤️🔥 Recipe: 1 tablespoon oil 1 and a half cups of lukewarm water 1 heaped teaspoon sugar 1 level teaspoon salt 4 cups of flour [level! The two cups that Zelda added weren’t quite full, so we had to top up later otherwise it was going to be too sticky!]2-3 teaspoons…

  • Recipes

    Apricot and Coconut Loaf

    Very easy to make, this simple recipe is a favourite in our family: a moist, dense loaf, perfect for the school or work lunchbox. Was a recurring feature in Zak’s childhood, with Penelope [Granny] making this often on the tiny coal range they had when he was a boy. This sweet loaf tastes great served plain by itself, or with a little bit of butter. 1 ½ cup white flour ¾ cup wholemeal flour 2 heaped tsp baking powder 2 cup desiccated coconut [long thread coconut is best] 1 cup raw sugar 1 heaped cup diced dry apricots [can soak these in the milk for an hour or more to…

  • Recipes

    Sweetcorn Fritters

    One of Zelda’s favourite things to cook, a Kiwi-classic straight out of the good old Edmonds Cook Book: Sweetcorn Fritters! 3/4 cup plain flour1 teaspoon baking powder1/2 teaspoon saltblack pepper1 egg440 g can cream-style corn2 tablespoons oil Sift flour, baking powder, salt and pepper to taste into a bowl. Add egg, mixing to combine. Stir in sweetcorn. Heat oil in a frying pan. Drop tablespoonsful of corn mixture into pan. Cook until golden then turn and cook other side. Drain on absorbent paper. Serve hot.Serves 4-6 You can buy your own copy of this recipe book here! [Note that Zelda makes a double batch in this video!]