Wishing all the wonderful dads out there are beautiful day with family and friends:)
Beautiful gift wrapping doesn’t need to be expensive – or boring. You can personalize a simple gift with some creative wrapping techniques. Here are a few of our favourites – just in time for Father’s Day…
1. Father’s Day gift-wrap apron:
This is a clever, cost effective way of combining two gifts into one and also adding a cool card:
4. Newspaper, but not as you know it:
This is another delicious afternoon-tea-cake idea for dad this weekend…
Preparation time: 15 minutes
Cooking time: 25 minutes
– 150g unsalted butter, softened
– 80g (⅓ cup) caster sugar
– 4 eggs, at room temperature
– ½ cup Apricot Blush Syrup
– Zest of 1 lime
– 250g (1⅔ cup) plain flour
– 1 tsp baking powder
– Extra butter and flour for greasing and dusting the tin
For the icing:
– ¼ cup icing sugar
– 1 tbsp Apricot Blush Syrup
1. Preheat oven to 180ºC (160ºC fan-forced, 350F, gas mark 4).
2. Using an electric mixer, cream butter and sugar until pale and fluffy.
3. Add eggs and continue mixing on a lower speed for another minute.
4. Slowly pour in Apricot Blush Nectar and add lime zest, flour and baking powder and mix on a lower setting until the batter is just combined and smooth.
5. Grease a 22cm bundt cake tin (ring shape) with extra butter and dust with extra flour. Shake off excess flour.
6. Pour prepared batter around the tin and smooth out with a spoon or a spatula.
7. Bake in a preheated oven for 25 minutes, or until a skewer inserted into the cake comes out clean.
8. Remove from oven and turn the cake out onto a serving plate.
9. Mix together the icing sugar and Apricot Blush Nectar to make the icing.
10. Drizzle the icing over the warm cake and serve immediately
Tips and Tricks:
Store leftover cake in an air-tight container. Reheat any unused portions in the microwave for 20 seconds before serving.
If your dad has a sweet tooth he will absolutely love a little plate of these homemade jellies on Father’s Day…
– 3 tbsp gelatine
– 1/3 cup water
– 2/3 cup Barker’s Crushed NZ Apricot Blush Fruit Syrup
1. Sprinkle the gelatine over the water and give it a stir.
2. Leave for a minute or two until thickened.
3. Pour 3/4 cup Barker’s Apricot Blush into a saucepan and add the gelatine. Keep stirring as it heats until the gelatine has completely dissolved.
4. Pour into a 20cm x 14cm ceramic dish which has been rinsed in cold water. Leave to set approx 3 hours in the fridge until very firm.
5. Use small (cookie) cutters to cut the apricot jelly into shapes.
Tips and Tricks:
Present the jellies on a beautiful plate like this hand-decorated one to personalize your gift:
You can’t beat a delicious fruit loaf when it comes to a snack. This recipe would be great for a Sunday arvo Father’s Day afternoon tea.
– 1/2 cup Barker’s Crushed NZ Apricot Blush
– 400g sultanas
– 125g butter
– 1 tsp mixed spice
– A few drops of almond essence
– 1 tsp baking soda
– 3/4 cup of brown sugar
– 1/2 cup of cold water
– 2 beaten eggs
– 2 cups of flour
– 1 tsp baking powder
1. Soak sultanas in Barker’s Apricot Blush overnight or for as long as possible.
2. Place sultanas, butter, mixed spice, baking soda, sugar, water and almond essence in a saucepan and bring to the boil
3. Simmer gently for 5-10 minutes – remove from heat and leave to cool.
4. When cool add eggs, flour and baking powder.
5. Lightly grease 2 15cm x 8cm loaf tins with cooking oil and line with baking paper and divide loaf mixture evenly between them.
6. Bake the loaves for 40 minutes at 180 deg C. (To test whether the loaves are cooked insert a skewer into the centre – if the skewer comes away clean, the loaves are ready. If not leave to bake for a few minutes longer and test again).
7. When the loaves have cooled, turn out onto a rack and leave them to become cold before slicing.
Tips and tricks:
If the tops of the loaves start to brown too much during cooking, cover them with tinfoil to prevent burning.
The loaf is best sliced cold – leave overnight before slicing if you can resist.
This recipe was created by Lyn Potter. Check out more of Lyn Potter’s recipes on focussedonfood.blogspot.co.nz
See more at: http://www.barkers.co.nz/recipes/fruit-syrups/sultana-and-blush-loaf/#sthash.XhFwMxrU.dpuf
Amongst the items in my Dad’s birthday parcel last year was a jar of homemade muesli. Muesli is really easy to make at home (and often cheaper than buying from the supermarket), and you can customize it to suit your personal taste.
- 400 grams of rolled oats
- 1/2 cup dessicated coconut
- 1/3 cup sunflower seeds
- 1/2 cup wheatgerm (optional)
- few drops of vanilla essence
- 1/4 cup Barker’s Crushed NZ Apricot Blush Fruit Syrup
- 1/4 cup peanut butter 1/4 cup trim milk/water
- 1/4 cup brown sugar
- 200 grams sultanas
1. Mix the rolled oats, coconut, sunflower seeds and wheatgerm in a large bowl.
2. Whisk Barker’s Apricot Blush, peanut butter, milk/water, brown sugar and vanilla essence together
3. Mix through the rolled oats.
4. Spread the mixture onto a large baking dish and bake at 170 degrees C for 20-30 minutes.
5. Stir from time to time and check to ensure the mixture doen’t burn.
6. Leave the mixture to cool
7. Add the sultanas.
8. Place in a lidded jar and store in the pantry.
Tips and tricks:
- Muesli can burn pretty easily, so keep a close eye on it – especially toward the end of cooking. It should be slightly golden when it’s done.
- The longer you bake it the crisper it will be.
- Serve with milk, yoghurt and/or fresh fruit. I also enjoy it with warm milk in winter:)
- Chopped apricots and/or chocolate chips could also be added.
Need a quick gift?
Last-minute gifts + last chance to use your $20 discount
This week is your last chance to take advantage of your $20 Discount Voucher for Father’s Day.To redeem your $20 voucher simply enter Coupon Code DAD in the Coupon Code field when you place your order. This offer is valid until 5pm Sunday 1/9/2013 and can’t be used in conjunction with other offers, or redeemed for cash. But please feel free to forward this offer onto your family and friends:)
Plus, check out these delicious man-inspired recipes – perfect for whipping up for dad on Father’s Day…
This clever little gadget is a fan and a clock all-in-one!The soft blades of the fan are embedded with LEDs, which form a clock face when the fan is turned on.
This gorgeous black and red bird is the most unique toothpick dispenser we’ve ever seen – the perfect gift for the person with everything!
3. Cyber Clean High-Tech Cleaning Compound $7.95
These gorgeous slate plant labels come in a set of 4 with a chinagraph (wax pencil) marker. They are reusable and durable – designed to last a lifetime. They’re also made in Australia.
6. Sneeboer Great Dixter Trowel $59.95
This high quality trowel is made in the Netherlands by Sneeboer. Christopher Lloyd, British gardener and garden writer designed this stylish, functional tool. This high-quality, durable tool is designed to last a lifetime.
A beautiful, sculptural salad bowl with a stylish set of integrated salad servers.
A fun, quirky gift for any desk-dwelling dad.
If you’re tired of replacing the batteries in your clocks and alarm clock then check out the H2O clock, an alarm clock that is powered by water.
Can’t ever find a calculator when you need one? Look no further than your mousepad! The Hubpad USB Calculator and Mousepad is a versatile gadget that combines two essential products into
Pancakes of any kind are the perfect weekend breakfast treat. Whip up a batch of these Banana Pancakes this weekend, or treat dad to a special Father’s Day breakfast-in-bed next Sunday.
– 2 cups of self-raising flour
– 1/2 cup of plain flour
– 2 tbs raw sugar
– 2 1/3 cups of milk
– 80g of melted butter, cooled
– 1 egg, lightly wisked
– Canola spray oil
– 3 banana’s chopped
– Honey to serve
1. Sift flours into a bowl, add sugar and stir to combine.
2. Add milk, melted butter and egg; and whisk to combine.
3. Heat a large pan over medium heat and spray with canola spray oil.
4. Add as many of a 1/3 cup of mixture to the pan as will fit. Cook until bubbles appear on the surface on the pancake, around 2 minutes. Turn over and cook for another minute. You can vary the sizes of the pancakes, which is great for presentation but be mindful that the cooking time will also vary.
5. Transfer pancakes to a plate and top with either another plate or a clean tea towel. I don’t recommend putting them in to oven to keep warm as they can dry out and become rubbery.
6. Wipe out the pan, spray with a little more oil and repeat until the mixture is finished. If you find the pan is getting too hot, which it probably will, turn the pan onto a low heat. This should be enough heat to cook the pancakes as you get to the end of the mixture.
7. Serve the pancakes stacked on a plate, topped with fresh banana slices and drizzled with honey – delicious!
We’re pretty excited about our upcoming trip to Japan for the Tokyo International Gift Fair. Along with sourcing lots of new products for Mr Gift, we’re also pretty excited about eating lots of yummy Japanese food. Japan is renowned for fresh, healthy food and one of the first Japanese dishes that comes to mind is Sushi. We love this Tuna Sushi recipe, especially for a light lunch. We reckon this one would also be a hit with dad for Father’s Day lunch next week…
– 2 cups of rice – sushi, arborio or medium grain rice will do
– 2 cups of water
– 1/2 cup of rice wine vinegar
– 1/2 tsp salt
– 1 and a 1/2 tbs caster sugar
– 1 tin of tuna chunks in springwater
– 2 tbs whole egg mayonnaise
– 2 shallots – only the white part, cut down the centre and finely sliced
– 1 large carrot finely grated
– 1 cucumber, seeds removed, sliced
– 1 avocado sliced
– 1 packet of dried nori
– small bowl of water
1. Add rice and water to rice cooker and switch to cook. If you don’t own a rice cooker you should seriously consider buying one. You can pick them up pretty cheaply and they are amazing and always produce light, fluffy, well cooked rice.
Once the rice has cooked, transfer to a bowl and allow to cool.
2. Add rice wine vinegar, sugar and salt to a small pan on low heat and stir until the sugar and salt have dissolved. Many people add the ingredients directly to the rice without allowing them to dissolve, however this will result in a gritty rice and uneven flavour distribution.
3. Add the mixture to the rice, stir and allow to come to room temperature.
4. Drain the tuna to remove as much excess liquid as possible, add to a medium sized bowl with mayonnaise, carrot and shallots and mix until well combined.
5. Carefully remove the nori sheet from the packet and place shiny side down on a dried surface. Cover 3/4 of the sheet in a thin layer of the rice mixture, try for no more than 3-4 grains high. The rice should extent from side to side on the nori and finish 3/4 from the top.
6. Form a line of the tuna mix down the centre of the nori extending from side to side. Place a slice of the cucumber and avocado alongside the tuna mix.
7. Dip your fingers in the small bowl of water and run along the exposed end of the nori sheet.
8. Take hold of the front of the nori sheet and lift slightly, using a very quick motion roll the nori into a circle, speed is key here if you hesitate it WILL all fall apart. Repeat.
9. Allow to rest until the nori has softened. Slice the nori maki into 1-2cm pieces.
10. Serve with chopped chilli in soy sauce and wasabi. You can also serve it with kewpie if you wish.
Thanks to Jessica from Daily Gluttony for this delicious recipe: http://dailygluttony.wordpress.com/
It’s always tricky to know what to bring to a BBQ or party when you’re asked to ‘bring a plate of something’. This Cob Loaf Dip is a gorgeous dish that’s guaranteed to be a hit at your next party, or a tasty weekend snack. In fact, this would be a great ‘man snack’ for dad to enjoy whilst putting his feet up and watching the telly on Father’s Day…
– 1 cob loaf
– 1 tub of lite sour cream
– 1 tub of cream cheese
– 1 can of pink salmon
– 1 packet of spring vegetable dried soup mix
1. Drain the salmon and add to a medium sized bowl. Remove the bones and mash.Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.
2. Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and damage the crust so your mixture leaks out.
3. Some people like to toast the bread bowl and bread but this is a personal preference and depends on if you like hard or soft bread.
4. Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look too plain, but that is optional.