Category Archives: Breakfast/Brunch

Pic of Potato Donuts with coconut cream icing and coconuts shavings for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

Booch® Bender with Donuts

Picture of Goodbuzz feijoa with Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington Potato Donuts Tis the feijoa season. And you either love them or hate them! I’ve been on a bit of a Goodbuzz Booch® bender trying every flavour and up there with the Coffee Booch is definitely the Feijoa.

Don’t run away yet…. I’m not using feijoas for this tidbit! I’m making a match – a match that even those staunch feijoa haters might actually like!

When I think feijoa, I think breakfast with homemade muesli with coconut yogurt and shavings or I remember eating Kasey and Karena’s feijoa crumble up in Maketu when I visited them for their For The Love of… cookbook launch. Delicious! And with Mother’s Day around the corner, I thought I’d combine those flavours, but do something a little different! A Mother’s Day treat… DONUTS!

It’s fascinating how trendy donuts have become. Sweet fried dough can be found in various shapes, flavours and ingredients all over the world from French beignets to Mexican Churros, Dutch Oliebol to Indonesian Potato Donuts. Wait, potato donuts?! Why yes, potato donuts!

Spudnuts, they were called in the US and supposedly date back to the 1930s. But when I first heard “potato donut” I thought, it’s the perfect answer to a gluten free donut. These CAN be light if they are yeast raised or a little dense if you make them without yeast. I personally prefer a donut with substance and sometimes I just want a donut now, not in 3 hours time, so I thought I’d share my quicker yeast free version!

Pic of Ingredients for Potato Donuts for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

The key with these donuts is the potatoes. You want dry cooked potatoes. Try using agria potatoes and bake them instead of boiling. You can bake them whole for a approximately an hour at 200°c as you would for gnocchi peeling the skin off afterwards. Or, if you’re using small prewashed potatoes cut into small pieces, lightly spray with rice bran oil and bake at 200°c for 20-30mins. You don’t even need to peel them, seriously.

Here’s what you need…


  • 1 ½ cup (180g) Warm mash potato ~ use a potato ricer if you have one for light and fluffy potato mash. Using leftover mash potatoes? Spread evenly onto a baking tray and heat in the oven.
  • 3 Tbsp (40g) Coconut oil
  • ½ cup (40g) Raw sugar
  • 3 Tbsp (45ml) Rice bran oil
  • 1 tsp (5ml) Vinegar
  • 2 tsp Vanilla
  • 2 Tbsp Coconut cream
  • ¼ cup and 2Tbsp (93ml) Goodbuzz Feijoa Kombucha but any Original works well too
  • 1 ½ cup (180g) Self raising flour ~ I’ve used Organ to make these gluten free
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Grated nutmeg
  • 1 tsp Ground ginger

Pic of batter for potato donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's DayCream coconut oil and raw sugar. Add rice bran oil, vinegar, vanilla, coconut cream and Goodbuzz Feijoa Booch® and continue mixing until combined and glossy.

Add mashed potato slowly to the mix.


Pic of Potato Donut Dough by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's Day

When smooth, or as smooth as can be if you’ve left skins on, sift in self raising flour, baking soda, salt, and ginger. Grate in fresh nutmeg. Mix until combined then place on bench to roll out about 1.5cm thick about ½in thick. Cut into desired shapes.

Deep fry 180°c (375°F) for 2-4mins depending on size flipping halfway through. After removing from oil drain on paper towel and sprinkle with icing sugar or dip in coconut cream icing and top with shredded coconut. Serve with an ice cold Goodbuzz Feijoa Kombucha.
Pic of fried potato donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington for Mother's Day


  • ½ Tbsp Cornflour
  • 2 Tbsp Booch
  • ¼ cup Coconut cream
  • ½ cup Icing sugar

Pic of Coconut Cream Icing for Mother's Day Potato Donuts by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

In a pot on low heat combine Booch® and cornflour to make a paste. Turn heat to medium-low cooking out cornflour for a couple of minutes. Add coconut cream and sifted icing sugar. Heat and stir until desired consistency. Ideally you want it to coat the back of your spoon so it coats your donuts.Dip donuts into Coconut Cream Icing and top with shredded coconut.

Pic of Potato Donuts with coconut cream icing and coconuts shavings for Mother's Day by Elizabeth Marshall Masterchef New Zealand Specialty Cooking Classes Catering and Cakes Wellington

Serves 4-6. Enjoy! xx E


> To avoid gluey potatoes and gluey donuts use a potato ricer (Mum’s Day gift with donuts, this recipe and some Goodbuzz Booch®?!) and add to mixture warm.



©Elizabeth Marshall – specialty cooking classes catering & cakes

Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

Simply Sweet Bourbon Caramel Sauce

Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

I’d love to think of myself as a new age Julia Child… starting a culinary career in my mid-thirties, learning from top chefs while teaching home cooks & non-cooks the tricks of the trade. Then to  publish a cookbook or two and have a television cooking show, not necessarily in that order!

Elizabeth Marshall with her friend and past flatmate PaulaAlthough my friend, and a past flatmate, Paula used to joke “O-ooh, Juuu-lee-ah’s back in the kitchen tonight!’” and our stories have a slight similarity, I still have a long way to go! But I feel Julia and I have a bond – our passion for teaching and our passion for food with a glass of something on the side!

Alcohol brings another layer to a dish that can’t be substituted by anything else. The key is understanding the flavour profile of the alcohol you’re using and whether it will work with the other flavours in the dish. To understand flavour combinations, a fantastic resource is The Flavour Bible which I am very thankful Sushil Ravikumar (a friend, past MasterChef New Zealand contestant and now of Shushil’s Tasty Manna) recommended to me. Oh, and remember to taste, taste, taste!

lOGO FOR Elizabeth Marshall's boozE cakesOne of my favourites, is bourbon – especially with sweet things. My signature Bourbon Chocolate Cake with Morello Cherries and a Coffee Liqueur Ganache was a hit with MasterChef New Zealand judges and is now a favourite with Wellingtonians through my boozE cakes stand at the City Market – I do take orders! But I’m steering away from chocolate today.

What’s just as decadent and goes superbly with desserts?! And even pancakes or waffles!?! Bourbon caramel sauce… it’s super easy, super quick, and super yummy. Serving suggestions after recipe – but you’re only limited by your imagination!

Simply Sweet Bourbon Caramel Sauce (makes approximately 1 cup)

Picture of Elizabeth Marshall's Ingredients for her Simply Sweet Bourbon Caramel Sauce

  • 1/4 cup bourbon
  • 3/4 cup brown sugar (pack down firmly in measuring cups & level off)
  • 75g (2.6oz) butter
  • 1/3 cup thickened cream
  • 1/2 t lemon juice

Add all the ingredients except lemon juice into a saucepan on med heat.

Picture of Elizabeth Marshall stirring ingredients for her Simply Sweet Bourbon Caramel Sauce

While stirring bring to a simmer and then turn heat down to low.

Once sauce is all combined and smooth add lemon juice.

Simmer on low stirring for 5-10 minutes or until thickened.

Picture of Elizabeth Marshall's finished Simple Bourbon Caramel Sauce in the pot

Serve warm.

If you have any leftover, store in fridge for up to 3-4 days. From cold, spoon out the amount you want to use & microwave on low to loosen back up. Never reheat food more than once.

Things this sauce goes well with:

Picture of Elizabeth Marshall's Yeast Raised Wafffles with bourbon caramel sauce being poured overBreakfast Dishes

  • Bacon
  • French toast
  • Pancakes
  • Sausages
  • Waffles
  • Whole meal cinnamon scones
  • Crumb or coffee cakes
  • Banana loaf
  • Oatmeal

 Elizabeth Marshall's Simply Sweet Bourbon Caramel SauceDesserts

  • Apple (or peach) tarts, crumbles and cobblers
  • Blondies
  • Bread & butter pudding
  • Cheesecake (brown sugar, vanilla, lemon)
  • Chocolate brownies
  • Cinnamon scrolls
  • Ice cream
  • Cake – Pineapple, Pumpkin or kumara (sweet potato), Banana, Apple
  • Steamed or sticky pudding

It also goes really well with buttered popcorn! To having food, cooking food and sharing food – Enjoy!

xx E

Picture of Elizabeth Marshall's egg on toast with Easy Hollandaise Sauce

“Where is the sauce?” – An Easy Hollandaise Sauce

By Elizabeth Marshall

My first day as a chef at Simon Gault’s former Shed 5 Restaurant the MasterChef New Zealand judge came to visit.

“Your mate’s coming in today”, the Head Chef said with big grin on his face as I walked in the kitchen door. “I need you to do the hollandaise sauce”. “No problem Chef”, I replied and asked for the recipe. “You shouldn’t need a recipe,” he quickly quipped back “I’m testing you so make sure it’s good!”.

I had made hollandaise sauce before but not in a restaurant… and not a litres worth in one batch. My hands had been cramping up randomly too so I prayed they would make it through the whisking challenge ahead.

The grill chef saw my look of panic as I left to get butter from the veggie fridge. “Ask Fish Section for vinegar reduction, he should already have some. 500g of butter should make enough for service.” He was my saviour but I still had to remember the ratio of butter to egg yolks to reduction/lemon juice!

It had been a long time since I’d made a hollandaise. In fact, it was back in the MasterChef house – Maggie Beer’s Verjuice Hollandaise from her Maggie’s Verjuice Cookbook. She uses a verjuice reduction instead of vinegar or lemon juice.

Elizabeth Marshall with Maggie Beer at Wellington on a Plate Masterclass
Me and Maggie Beer at the Visa Wellington on a Plate MasterClass

I have never been good at remembering recipes – even those I do often. I had to trust my gut and “taste, taste, taste”. In Maggie’s recipe she adds the reduction at the beginning with the egg yolks and melts the butter in a saucepan to achieve a nut-brown butter. This results in a beautifully nutty hollandaise with a hint of sweet from the verjuice which is truly addictive.

As I put the butter in the saucepan, another chef snaps, “what are you doing???”. Sheepishly I replied, “melting the butter chef”. “Just melt it in the microwave!” he responded. I had learned quickly to do as I’m told in the kitchen.

With butter in microwave, I finally started to whisk my eggs yolks with the reduction over gentle heat to a sabayon. Simon Gault walks over to my side, “how’s it going Elizabeth?”. I thought I’d left all my nerves in the MasterChef kitchen but I had been given the chance to work in another one of my culinary idols restaurants… the last thing I wanted to do was screw it up!!!

Simon continued to question me as I whisked away. Strangely something I was used to but this line of questioning always grew seeds of doubt. “Have you already added the reduction?” he asked inquisitively. I couldn’t tell by his tone if he was insinuating that was the right or wrong thing to do! But even when I responded yes, he didn’t give anything away. Then as quickly as he appeared out of nowhere, he left with a “good luck”.

Luckily my hollandaise sauce was a success. And even so, as soon as I got home I checked my partner’s old “Practical Cookery” book, from her culinary training – my bible of sorts, to see if I added the ingredients in the correct order. I learned I need to have more confidence in myself.

Checking back on Maggie Beer’s recipe, I also learned you don’t need to whisk egg yolks over heat to get a beautiful hollandaise sauce if you have a small food processor or stick blender.

Easy Hollandaise Sauce

200g butter melted to 69°c (156°F)

2 egg yolks

1tsp salt

2Tbs lemon juice

1Tbs warm water

Cracked mixed peppercorns


Melt 200g butter. Let milk solids settle at the bottom of jug as pictured.

Picture of Melted Butter in Measuring Jug - Elizabeth Marshall's Easy Hollandaise Sauce
Melting butter in the microwave is an easy way to separate the milk solids… or try using clarified butter.

Blend the 2 egg yolks, 1tsp salt and just 1Tbs of the lemon juice in a small food processor or with a stick blender. Blend until the mixture resembles the consistency of cream. Continue blending while slowly adding the warm butter making sure to leave the milk solids in the jug.

Picture of Using a Stick Blender for Elizabeth Marshall's Easy Hollandaise Sauce
Using a stick blender or small food processor makes incorporating butter to egg yolks and lemon juice a cinch!

The sauce will start to thicken. Once all the butter is incorporated add cracked pepper (or white pepper if you prefer) & check seasoning.

Picture of Whisking - Elizabeth Marshall's Easy Hollandaise Sauce
If you prefer a runnier consistency, add some warm water.

Mix in the remaining 1Tbs of lemon juice &, if you prefer a runnier consistency, add the warm water. Add more salt /pepper to taste & serve over vegetables, seafood or eggs.

Picture of Elizabeth Marshall's Hollandaise Sauce with egg and ham, toast and thyme
Egg’s Benedict with my Easy Hollandaise Sauce and thyme.

I prefer using cracked mixed peppercorns even though they are quite visible in the sauce & I add whatever fresh herbs I have on hand at the end. Enjoy!