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Nadia - - CONTENTS -

Your chance to share what you’re think­ing, mak­ing and bak­ing

I got your magazine yes­ter­day and made the In­dian spiced pump­kin and root veg­etable soup to­day. It was so de­li­cious, I think my hus­band had three bowls of it for lunch. Thank you. – Glenda Marie Daw­son, via Face­book

My take on Na­dia’s mini gluten-free black­berry and lemon friands are th­ese berry and lime gluten-free minis. They’re so light but moist. – Mar­i­lyn Court­ney, via Face­book

Na­dia-in­spired Min­nie Mouse marsh­mal­lows from is­sue 4. They were a hit at our two-year-old’s birth­day. – Ayns­ley Ma­cleod, via Face­book

This sweet­corn, caramelised onion and feta tart from NA­DIA (Feb/march 2017) was so tasty even my car­niv­o­rous flat­mate Nick thought it was the goods. The whole­meal and chia pas­try was so light and but­tery – es­pe­cially for a whole­meal pas­try – it’s now my go-to for both sweet and savoury tarts. – Danielle Pol­lock, via Face­book

My daugh­ter, who lives in Mel­bourne, saw the first is­sue of NA­DIA and has asked me to get each is­sue for her. I have seized the op­por­tu­nity to read each one be­fore she sees it. I tried the baked pears in the lat­est is­sue and they were de­li­cious. Best of all, they looked just like the magazine photo. Thank you for us­ing a photo which has not been tweaked un­til the home cook has no chance of repli­cat­ing the look. – Lynne Hill, via email

I made for my lunch to­day the sim­ple seafood chow­der from the lat­est NA­DIA mag. My word, it is de­li­cious. – Al­li­son Th­waite, via Face­book

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