Competitions
Favourite Recipe Competition
Send in your favourite recipe that uses Woodland free range eggs, and go in the monthly draw to win a Woodland pack, valued at $50 per pack. > more
Each Woodland pack contains a Woodland apron and 2 packs of our new Woodland free range mixed-grade 15 packs. The best recipes will be included on the Recipes page of this website. To enter, simply email us your recipe. < less
Woodland Favourite Recipe Competition winners
The first winners of the Woodland Favourite Recipe Competition have been announced.> more
February’s winning recipe was Vege Square – sent in by Leah Carter, who says it’s a favourite with the kids.
The March winner was Joanne Hodgson of Taranaki. Joanne shared her Yummy Lemon Tart recipe. “I love anything lemon, so I like to cook this Yummy Lemon Tart using Woodland free range eggs.”
And April’s winning dish was Brandy Icecream – a favourite of Dunedin’s Diane Russell. “This recipe has been passed down through our family’s generations and is perfect for the festive Christmas period. It’s delightful with Christmas pudding.”
Leah, Joanne and Dianne each win a Woodland prize pack – consisting of a Woodland apron and two Woodland free range mixed-grade 15-egg packs.
However, what you really want to know are the ingredients and instructions for each of their recipes. So, here they are:
Vege Square*
(Thanks to Leah Carter for sharing)
Ingredients
3 Woodland free range eggs
Pinch of salt
1 cup milk
½ cup self-raising flour
1 cup grated cheese
1 large onion, chopped and cooked
½-1 cup cooked, diced potato
1 cup finely-chopped veges (e.g. capsicums, mushrooms, broccoli, zucchini, celery, etc)
A few slices of smoked salmon
Instructions
Put the first five ingredients into a bowl and mix enough to blend. Spread the remaining ingredients into a greased baking dish. Pour the egg mixture evenly over everything and bake for 20-30 minutes – until centre is set.
Yummy Lemon Tart*
(Thanks to Joanne Hodgson for sharing)
Ingredients
2 cups flour
¼ cup caster sugar
175 grams butter, well chilled
1 Woodland free range egg yolk
1 tablespoon chilled water
6 Woodland free range eggs
1 ¼ cups caster sugar
½ cup lemon juice
Finely-grated rind of 1 lemon
1 cup cream
Instructions
1) Place the flour and sugar in the bowl of a food processor. Roughly chop the butter and add to the bowl. Pulse until the mixture resembles coarse crumbs.
2) Add the egg yolk and water and pulse to form a ball. If it is too dry, add a little extra water. Wrap pastry in plastic and chill for 30 minutes.
3) Line a 28 centimetre tart pan with pastry. Prick with a fork and refrigerate for 30 minutes. Preheat oven to 200C. Cover pastry with baking paper, then cover paper with rice or dried beans. Bake blind for 15 minutes. Remove weights and cook a further 5 minutes.
4) Reduce oven temperature to 180C. Whisk together eggs and sugar until pale and creamy. Mix in lemon juice, rind and cream. Whisk until smooth.
5) Pour filling into prepared pastry shell and bake for 30 minutes or until just set.
6) Allow to cool. Serve with cream or ice cream.
Brandy Icecream*
(Thanks to Dianne Russell for sharing)
Ingredients
3 Woodland free range egg whites
½ cup castor sugar
300 ml cream
3 tablespoons brandy or brandy liqueur
Instructions
Beat egg whites and add sugar until stiff peaks form. In another bowl, whip cream until stiff peaks form. Fold cream into egg white mixture. Add brandy and mix until well combined.
Line a loaf tin (or any container that you like) with tinfoil. Pour mixture into tin and freeze.
Remove from freezer ½ hour before serving.
You’ll find more wonderful egg-centric dishes on the Recipes page of this website.
And, if you have a recipe that you love, chances are others would love it too. Do share…
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Recycling Tips Competition
We’d love to hear about how you recycle your old egg cartons. Send us your recycling tip and go in the monthly draw to win a Woodland gift box, made up of a native tree seedling, garden trowel and garden fork, valued at $80. > more
The best tips will feature on our Recycling Tips page. You are welcome to enter as many times as you like. Email us your tip.
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Latest egg carton recycling tips from Woodland free range egg consumers
March winner – jewellery and chandelier crystal storage: Stella of Feilding has several uses for her old Woodland free range egg cartons. “I use my cartons for storing jewellery. I find them particularly useful when travelling. I just put a piece of cotton wool across the top of the jewellery and the pieces stay in place. I also store my extra crystal drops for my chandelier in the cartons. I’ve never had anything broken by doing this.” And, outside of the house, Stella has another use for the cartons: “I tear the cartons into two halves and nestle them in my tiger worm farm. The worms like to curl up inside them.”
February winner – sound proofing: Simonne’s Wellington household use their old egg cartons to line the walls of the children’s play room, so it is lovely and sound proof. “And any extras go in there for them to make crafts with. We are all happy!”
Playing “shop keepers”: Gloria finds her Woodland free range egg cartons make ideal “tills” for children playing shop keepers. “You use each cup for different denominations.”