Ripe Recipes by Angela Redfern

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Notes about Recipes in this book

  • Beaver's "let them pig out" ribs

    • Fiona on October 31, 2012

      A friend told me how good these were and she was right. I'd never cooked ribs before but tasted many and these were as good, if not better, than any I've been served. I cooked them for longer than recommended so leave enough time to add on some if the meat isn't really tender. I served with coleslaw and baked potato.

  • Nutty slaw

    • RosieB on January 03, 2014

      I have only had this book for a few weeks and I have made this salad twice. It was a hit with everyone. A nice variation to the traditional coleslaw. I put in more nuts than the recipe suggested.

  • Caesar dressing

    • RosieB on February 18, 2018

      This is one of the best and most versatile dressings. I made half quantity which was heaps with left overs I used as a spread on flat breads. I only used 6 anchovies.

  • Butter chicken, raita & pilaf

    • RosieB on August 22, 2014

      This is a great recipe really tasty and no unusual ingredients. You need to marinate the chicken first which I did in the morning. The pilaf and raita were good accompaniments. Definately will make again.

  • Rhubarb butterscotch layer cake

    • RosieB on October 10, 2015

      This cake was delicious. It might look complicated but you can make the caramel while the cake is cooking and pre bake the rhubarb. I used much more rhubarb than the recipes suggests. I would not skimp on the rhubarb as this is the star of the cake. I also added some fleur de sel salt to the left over caramel for pouring over when serving and I also sprinkled some grains on the top to finish. It was a big hit. Definitely make again for a dessert or special occassion cake.

  • Black Forest roulade

    • RosieB on January 03, 2014

      This was fantastic. Be prepared for a very rich dessert. Although there are several stages to the recipe it is pretty simple. My ganache split but retrieved it by using an electric hand mixer on medium speed and beating in some more cream.

  • Iceberg, orange & hazelnut salad

    • RosieB on April 20, 2016

      This was a nice refreshing salad served with simple pan fried salmon. The pomegranate molasses made the salad slightly brown but it was very tasty.

  • Christmas Bakewell

    • maggiebeerfan on December 26, 2013

      This is a great recipe for Christmas as it uses Christmas mincemeat, but is a different approach being a slice. It is quite delicious.

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  • ISBN 10 0473173476
  • ISBN 13 9780473173470
  • Linked ISBNs
  • Published Oct 15 2010
  • Format Hardcover
  • Page Count 223
  • Language English
  • Countries New Zealand
  • Publisher Beatnik Publishing
  • Imprint Beatnik Publishing

Publishers Text

Ripe Deli has established a reputation among food lovers for preparing some of the most healthy and flavoursome dishes in town. Now they have put together a collection of their most popular recipes, arranged in seasonal sections, for you to cook at home. Knowing how to cook in season means you will get to feast on the most delicious and economical fare. Ripe's philosophy is simple: fresh, quality, seasonal, healthy food that's good value for money. It's all about getting back to basics, creating simple, tasty fare and thinking about where your food comes from. With over 130 of Ripe's favourite recipes, you will soon know what to cook when. From sticky spare ribs to saucy chocolate pud, 'Ripe Recipes' is sure to tickle your taste buds and bring a little bit of Ripe into your home.

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