RaWiri Cooking Class

RaWiri Cooking Class Project Supported by Auckland Council
The Cooking Class project is to help residents provide healthy meals for their families at an affordable price. Residents learn new skills on how to prepare various meals, different cultural food that is within their budget. This has helped residents through hard times who are trying to make ends meet. This has been successful and an exciting project.
Cooking Classes
Cooking Tutor Anne Martin

 One of the lovely Clevedon Ladies Anne Martin



2 cups of high grade flour
4 teaspoons of baking powder
50 grams butter
1 cup milk

Dry Ingredients

Sift flour and baking powder into a bowl
Cut butter into small pieces
Rub butter into the sifted flour with fingertips until crumbling
Make a well in the middle of your sifted flour and baking powder

Wet Ingredients

Add 1 cup of mild into the well of your dry ingredients
Mix quickly with a knife
Flour your work surface before pouting your ingredients then slightly knead your ingredients for no more than a few seconds flatten to about 2 cm cut into equal segments before transferring it to a bake tray


Preheat your oven to 230 C before doing your ingredients
Put your tray in the middle of the oven for 10 minutes or until cooked
To make a bigger batch just double your recipe

Pumpkin Soup

2 Onions                                                    ½ tsp Nutmeg
2 Potatoes                                                  3 tsp Maggi Stock (vege)
2 Kumara’s                                                1 tsp Sugar
½ Pumpkin                                                Salt n Pepper

Chop Pumpkin into 8 pieces put into pot and boil on high till half cooked.
Then let them cool.
Chop up all the vegetables and pot into pot with a litre of water.
When Pumpkins have cooled scrape all the flesh from the skin
Add the pumpkin to the pot with rest of vegetables and add more water to cover.
Add 3 tsp of the Maggi vegetable stock to vegetables.
When all is cooked and soft use a portable masher or potatoe masher
And mash all the ingredients then scrape them a sifter.
Add 1 tsp sugar and salt n pepper ½ tsp nutmeg or more to taste.
Bring to boil or if you like add ½ bottle of cream and serve.

Note: if adding cream do not boil again.

Pasta Lalala..

1 ½ bag of Penne Pasta                      250grms of Bacon
1kg Lite Sour Cream                          1/2cup Parsley chopped
2 Large Onions                                   2-3 cups of Chopped Mushrooms 

Add oil to frying pan or pot fry chopped bacon and onions until satay
Add in chopped mushrooms fry for 2 minutes then add sour cream
Stir until well combined and heat through.

Cook Penne pasta in  pot of boiling water with a pinch of salt and butter
when cooked drain water.
Combine pasta with the sauce you prepared earlier if sauce too thick
thin out with a little milk.
Sprinkle with parsley serve with a salad on the side.

Fried Rice

2 cups of rice                                    2 eggs
3 cups water                                     Soya Sauce
500 grams cooked meat                    Half cup of mixed vegetables
1 onion                                             Mushrooms

Add rice to water and boil till cooked. Fry onions and vegetables adding every other ingredients, one by one allowing them to cook.

Bacon and Egg Pie

5 flat sheets of flaky puff pastry            Mixed vegetable or peas        
12-15 eggs                                          Water for pastry
1 cup milk                                            Bacon

Heat oven on high 230 degrees

Use 3 sheets of pastry to line the bottom of the dish
Make sure the pastry is joined together to stop the leakage of the mixture from coming out
Put half of the bacon evenly on the pastry, break 6 eggs on top of the rest of the bacon
Use vegetables on top. Beat the remaining eggs with 1 cup of milk
Pour over the bacon and use the rest of the bacon
Use the last 2 sheets of pastry to cover your pie
Make sure the ends are joined by pinching together carefully

Decorate as you please with the remaining ends of the pastry
If you have a fan bake oven cook for 20 to 30 minutes at 220 degrees.
No fan bake oven cook at 230 degrees for 20 to 35 minutes

Macaroni cheese

3 Cups macaroni
4 Cups grated cheese
1.5 L milk
1/2 cup flour
2 slices bread

1. Cook macaroni as per instructions on packet drain I set aside
2. Melt butter in thick bottomed saucepan
3. Add flour and cook stirring for 2 mins
4. Add milk stirring all the time
5. Bring to boil and simmer for a minute
6. Add cheese (saving 1/2 a cup)
7. Make bread into crumbs and mix with saved chesse
8. Tip macaroni into sauce and mix
9. Tip all into oven proof dish
10. Sprinkle crumbs on top of macaroni and place in oven

bake 30 - 40 mins at 180

Chopped onion added to sauce
chopped bacon on top 
sliced tomatoes on top

Anzac Biscuits

 100g butter

1 Tablespooon golden syrup

½ Cup of sugar

¾ Cup of coconut

¾ Cup of rolled oats

¾ Cup of plain flour

1 teaspoon of baking soda

1 tablespoon of hot water

 Melt butter and syrup together in a large saucepan and cool. Mix sugar, coconut, rolled oats and flour together. Stir into saucepan. Dissolve soda in water and mix in. Place rounded teaspoonfuls on a greased oven tray. Bake at 280 degrees Celsius for 15 minutes or until golden.








50G Butter                                                                                     Topping

½ cup milk                                                                                     ¾ cup of brown sugar

1tsp vanilla essence                                                                        1Tblsp   Cocoa

¾ cup of caster sugar                                                                      2 cups of boiling water

1 Tblsp Coca

1 Cup Self raising flour



Heat butter and milk until melted, add vanilla. Sift dry ingredients into dish, add butter mixture to well in centre. Stir until smooth, pour into deep greased oven proof dish.

Mix brown sugar and cocoa together, sprinkle over mixture evenly.

Pour water over the top.

Bake for 40-45mins in a 180c oven







150g Butter Softened

1 Cup Brown Sugar

2tsp Vanilla Extract

1 egg

1 cup self raising flour

2 ½ cups rolled oats

1 ¼ cups of chocolate chips


Preheat oven to 180c. Line 2 baking trays with baking paper and set aside.

Using a mixer, cream the butter and brown sugar together. Add the Vanilla Extract and egg and mix well.

In a bowl, combine the flour, oats and 1 cup of the chocolate chips.

Fold in the butter and sugar mixture until well combined.

Roll tablespoon-sized balls of mixture and use the flat bottom of a glass to press them down a little. Sprinkle a few of the remaining chocolate chips on each cookie.

Bake for 20mins until pale golden. Leave to cool on the tray for 5mins and then transfer to a wire rack to cool.

Makes 30-40 cookies.

NOTE: Keep an eye on these in the oven. Cooking to pale golden is the “just right” stage for these cookies to have crunch.






















RaWiri Cooking Class Poster

Meat Loaf

1kg Mince                                        2 Eggs
500grm sausage meat                        2 Carrots
1/4 cup Tomatoe Sauce                     1 Large Onion
2cups Crumbled bread                       2 Cloves Garlic
Chopped Parsley                          Pinch of salt n pepper

Mixed all the above ingredients in a mixing bowl
till well combined mix with your clean hands.
Place in 3 bread loaf tins or 1 big oven tray bake
in the oven at 190 for 30-45 minutes.
When well and done serve with a green salad and
mashed potatoes on the side.
Preheat  oven before hand.

Chop Suey

3 Cloves Garlic                                      1pkt Vermicelli
2 Tbs Oil                                               Soya Sauce
½ Cup Shredded Cabbage (optional)     500grms Stir-fry Meat

Put oil into pot and fry up garlic until cooked do not burn
Add Stir-fry meat until nearly done then add in the shredded cabbage
And steam off.
Put Vermicelli into a bowl of boiling hot water make sure water covers
Vermicelli and cut with scissors don’t over cut Vermicelli.
Don’t empty out water from Vermicelli.
Add Vermicelli to pot and Soya Sauce and cook off darken with Soya Sauce
To your liking and cook off.

Serve with Rice.

Leek and Potato Soup

50 grams Butter                                  8 Potatoes
2 Litres of water or chicken stock       2 Leeks

Slice and dice Leeks using some of the green part too.
Peel wash and dice potatoes into cubes.
Melt butter into a big pot with the leeks and potatoes
Stir and cook for 4 minutes.
Add 2 litres of water or  chicken stock and cook until
vegetables are soft.
When all cooked blend with stick blender or masher till
Smooth serve with a little cream and finely chopped chives.
Salt and pepper to taste.
Optional: Chives

Apple Pie

1 ½ bags of green apples              2cups of plain flour
1 Large egg                                   tsp Baking Powder
½ cup of Sugar                              150 grms Butter 

Stew your Apples in a pot till done.
Add flour and baking powder and sugar mix all together
with butter and rub so it looks like breadcrumbs.
Beat egg then make a well in the dry ingredients add
the beaten egg mix well together till you form a ball.
Wrap in glad wrap and put in fridge for 30 mins.When done
roll out the dough to fit the pan.
Then add your cold stew apples bake in the oven for 45-50 min
on 180.

Preheat oven 15 min before hand.

Chicken Chow Mein.
4 Chicken thighs                                ½ cup Soya Sauce
1 Onion                                              ½ cup Water
2 Cloves Garlic                                   2pkt noodles
½ cabbage                                          ½ cup cornflour
1 tsp Garlic                                           1 Carrot

Cut chicken thighs into bite size pieces and marinate in ½ cup soya sauce and
½ cup water add chop onion garlic,ginger and chilli add 
2 tsp cornflour mix well
and marinate chicken for an hour.

Prepare vegetables whatever you have strain off chicken saving the marinate
heat oil in large pan or pot till very hot fry drained chicken pieces until
cooked allowing to caramelize don’t burn then move to plate.
Heat more oil in pan or pot and cook vegetables starting with larger vegetables
that take longer to cook then add everything together stir well and cabbage.
Mix in left over marinate combined well serve with rice or noodles.

Potatoes Bake with Bacon

12 Middle side potatoes

500ml bottled cream

Cup milk

Chicken stock

Peel potatoes and slice them in 1cm thick. Sock in water mix cream and milk together in a bowel add 3 Tables spoon of chicken into your bowel season salt and pepper to your taste mix together cover your tray with one layer of potatoes if using bacon layer your bacon on your potatoes repeat until your tray is full add your cream mixture to pour over your potatoes add extra chicken stock on top cook for 45 mins add cheese if you want then cook for another 15 more mins or until cheese is melted

Chicken and Potato Curry                                    

1 Whole Chicken cut in pieces

2 Onions

3 Tbls Oil

2 tspns Crushed Garlic

2 tspns Crushed Ginger

2 tspns Masala

1 tspn Tumeric salt to taste

4-6 Medium potatoes

Heat oil in a large pot add onion to brown, add 2 tsps of gushed garlic, stir for a minute, add your ginger, for a minute add masala and your turmeric stir for a minute add water till you get a paste, add salt to taste add chicken and mix. Bring chicken to boil keep stirring then turn heat down to simmer Cook for 20mins then add potatoes then cook for further 10mins then serve and enjoy.

Flat Bread

Add flour and B/P a pinch of salt add one cup water mix quickly then roll to a thin base have your oven heated to 180 put your bread and cook for 10-15mins flour your tray before you put bread on.

 2 Cups of flour, ½ tspns of baking powder, 1 cup of water, put oven on 180.





125G Butter

½ cup caster sugar

1 egg yolk

1 cup plain flour

¼ cup of self raising flour

2 Tablespoons of custard powder


½ cup firmly packed brown sugar

1 Tablespoon Golden Syrup

90g butter chopped

1 cup of unsalted roasted peanuts slightly chopped


Beat butter, sugar and yolk in a small bowl with electric mixer until smooth. Stir in remaining sifted dry ingredients.

Press mixture evenly over base of greased 19cmx29cm rectangular slice pan.

Bake at 180c for 20mins or until lightly browned. Stand base for 5mins then spread with hot topping and bake for a further 5mins at 180c. Cool in Pan.


Combine sugar, golden syrup and butter in medium pan, stir over heat until butter is melted. Bring to boil, simmer stirring for 3mins or until mixture darkens and thickens slightly. Stir in nuts.



Country Chicken Cottage Pie





500g boneless chicken, skin on

1 bay leaf

1 onion, sliced

3 Tablespoons of butter

1 leek, sliced

2 cloves garlic, crushed

3 Tablespoons of flour


Mashed Potato Topping

700g bag Wattie’s Frozen Steam ‘n’ Mash

½ milk

2 Tablespoon butter

½ cup grated cheese



 1.      Place the chicken breasts in a saucepan, skin side up. Add 1 ½ cups water, bayleaf and sliced onion. Cover and poach gently over a medium heat for 10 minutes or until the chicken is just cooked through. Turn the chicken over halfway through cooking. Remove the chicken from the pan, strain the cooking stock and reserve 1 cup. Remove the skin from the chicken, cut the breasts into bite sized pieces and set aside.

2.      Preheat oven to 200 degrees Celsius. Heat the butter in the saucepan. Add the sliced leek and crushed garlic and cook until the leeks starts to soften, but not brown. Stir in the flour and cook for 1 minute. Gradually add the reserved stock and milk, stirring constantly until sauce boils and thickens. Continue cooking a further 2 minutes. Remove from heat.

3.      Stir the cooked chicken and the Wattie’s Frozen Chunky Mix into the sauce. Spoon into a lasagne style dish.

4.      For mashed potato topping, cook the Wattie’s Frozen Steam ‘n’ Mash according to packet directions. Place in a bowl and mash adding milk and butter until smooth and creamy. Spoon over the chicken and rough the top with a fork. Sprinkle over grated cheese. Bake for 15-20 minutes, until hot and golden.