Catch up on Breakfast with OnDemand.
Stopping child sex tours
As the first person in New Zealand is convicted of organising a child sex tour to Thailand, Breakfast speaks to Denise Ritchie, the key petitioner to the law reform, about whether this landmark case is just the tip of the iceberg.
World Pneumonia Day
Today is World Pneumonia Day. Starship Paediatrician Cameron Grant talks to Breakfast about why New Zealand children are more at risk of pneumonia than children in any other developed country, and how you can protect your family.
Basics of gardening
Gardening expert Justin Newcombe teaches us the basics, starting with techniques for sowing seeds.
Political Analyst Raymond Miller joins Breakfast for a round-up of the week's election campaigning.
Food writer Julie Biuso tells us about her new book titled Sweet Feast in which she shares some of her favourite and most popular dessert recipes.
Breaker Cedric Jackson
Breakfast talks to professional basketball player and New Zealand Breaker Cedric Jackson.
Julie Biuso joins us in the kitchen to make delightful desserts perfect for a high tea, including baby cakes and mince pies.
Frangipane Mince Pies
100g dried apricots
125ml boiling water
400g fruit mince
Finely grated zest on 1 lemon
ý tsp ground cinnamon
ý mixed spice
70g flaked almonds, toasted
3 pre-rolled sweet shortcrust pastry
100g unsalted butter, softened
100g castor sugar
1 tbsp standard flour
2 large eggs, slightly beaten
100g ground almonds
1 small jar apricot jam
1 tbsp lemon juice
Love mince pies but looking for a new twist? Here's something different that's at once familiar, but also surprising. They'll keep in an air tight container for several days. If you prefer, they can be gently re-warmed before serving.
1. Put apricots in a bowl; pour on boiling water and leave to soften for 2 -3 hours. Drain and chop. Mix in a bowl with fruit mince, lemon zest, cinnamon, mixed spice and half the flaked almonds.
2. To make the frangipane, whip butter and sugar together in a food processor until light and fluffy. Scrape down the sides of the bowl and add the flour. With the machine running, gradually whip in the eggs, the ground almonds. Alternatively, use an electric beater.
3. Preheat oven to 190 degrees(fanbake) Cut pastry into 24 rounds with an 8cm ring cutter and line into shallow muffin trays (you may need to cook the mince pies in batches).
4. Spoon in fruit mixture and top each with a tablespoon of frangipane. Spread it over the fruit with the back of the spoon ( you don't need to be too pedantic about this as it will soften and spread as it heats). Sprinkle with remaining flaked almonds. Bake for about 15minutes, or until the pastry and topping are golden.
5. To make the apricot glaze, heat apricot jam in a small saucepan with lemon juice. Bring to the boil, then pass it through a metal sieve and discard lumps. The glaze, while hot, should drop from a spoon and leave the spoon coated. Thin it with a little water if necessary, or bubble it to refuce it if it's too thin. When ready to use the glaze, reheat it to boiling point and apply it while it is very hot.
6. Brush mince pies with bubbling hot apricot glaze, cool in the
tins for 5 minutes, then remove from tins and cool on a cooling
rack. Store pies in an airtight container once cool.