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Tasti NZ
61 followers -
Making Tasti stuff in NZ since 1932
Making Tasti stuff in NZ since 1932

61 followers
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To celebrate our new look we also have a new website! Have a look and let us know what you think
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Check out our brand new logo!
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Woohoo! We've released the 100th Kiwi chick from our conservation project with a little help from a friend
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Check out the picture we found hinding in the back of a cupboard today! Tasti Snak Logs - NZs first muesli bar in all it's 80's glory
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Have you made a Chrismas cake this year? It's way easier than it looks even if it does take a little time. We're pretty stoked with how ours turned out
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What are you having for Christmas Dinner?
We had christmas lunch last weekend at our house complete with a BBQ turkey! Even with all the rain it turned out perfect - butterflied turkey cooks really quickly but is a bugger to carve. My advice if to hand the carving knife over to a helpful uncle!
The stuffing works really well with Tasti dried apricots too!
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Want to win a big box of Tasti goodies?!? Check out the competition at the bottom of our Christmas Cake feature - Get in quick, time is running out!
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Very Dangerous, No Fail Tasti Nut Bar Fudge

This is the world’s easiest fudge – no boiling until it's whatever temperature and beating until it’s firm. I was a fudge failure until this recipe came along. There were only two things I couldn’t make until this recipe came along, now I just can’t make mayonnaise without it splitting but that’s another story.

We got the idea from Jo, a food stylist we met on a shoot recently. Her recipe has been tweaked it a bit and we made it with Brazil nuts first time. When we made it a second time we were looking for something interesting to put it. Cupboard was bare of baking ingredients but full of bars so we used nut bars and it was really awesome, lots of tasty little bits and pieces. Chop the bars up roughly – they will melt into the fudge

Ingredients
1 can sweetened condensed milk – we use Highlander
1 large block of chocolate – we use Whittaker’s 62% Dark Cacoa
50g butter
6 Tasti Nut Bars, chopped – flavour of your choice (alternatively you can put in whatever nuts or other ingredients you like – be creative)

In a saucepan, mix the broken up chocolate and the sweetened condensed milk and melt together on a low heat. Add the butter and Tasti Nut Bars and mix until melted and mixed through. Scrape out into a greased or lined slice tin.

Once cool place in the fridge to harden. Cut up and store in the fridge. Try not to eat it all at once – like the title says, it’s dangerous.
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New Favourite recipe -Takaka Oaty Ginger Crunch -
http://www.foodlovers.co.nz/recipes/takaka-oaty-ginger-crunch.html

This was so amazingly yum - I put it out for morning tea and it was gone in minutes - which is saying something because I also put my Nut Bar Fudge (recipe to follow) out at the same time. I'm possibly not doing the waistlines too many favours here :)

Fantastic recipe, a bit like Ginger Crunch meets Anzac biscuits - it's really easy to make - no creaming just melt and mix.

I made 1 and a1/2 times the icing and substituted the ground ginger in the icing for 3/4C of finely chopped crystallised ginger.
Try it out yourself and let us know how it goes.
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I think I might make this tonight - might add a bit of crystalised ginger to the icing for an extra ginger kick!
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