Rhema Nights


Rhema WebBanner Nerida Drive 2

We know that this can be a pretty hectic part of any day! Tune in to Nerida on your drive home for fantastic music, quirky competitions and newsy bits and pieces.
You can email Nerida This email address is being protected from spambots. You need JavaScript enabled to view it. 

If you're looking for Luke's interviews go to the Morning section of our website.

Sour Soup (Sinigang)

• 4 salmon heads
• I tbsp. crushed garlic
• ½ onion diced
• 3 tbsp. vegetable oil
• Green leafy vegetables – spinach, kale, bok choy, etc.
• 1 ½ onions, quartered
• Tamarind block – cut into 3 cm cubes
• Salt and pepper to taste

1. Prepare large pot, on medium high
2. Season the salmon heads in salt and pepper, leave to marinate while you prep the other ingredients
3. In pot, sauté crushed garlic and diced onion in vegetable oil
4. Take pot off heat, add salmon heads to the pot
5. Pour boiling water into the pot, return pot to the heat
6. Add in tamarind and quartered onions to the pot
7. Season with salt and pepper to taste
8. Let the broth boil until the onions are soft
9. Right before serving, add in leafy vegetables
10. Serve out of the pot alongside rice!


Peanut Butter Cookies


1 cup peanut butter
1 cup caster sugar
1 egg

Preheat oven to 180°C. Line a baking tray with baking paper and set aside.

Place all ingredients into a bowl and combine well.

Roll tablespoon sized balls and place on the tray. Push down each one with a fork.

Bake for 10-15 minutes. Leave to cool on the tray for 5 minutes and then further cool on a wire rack.


If you mixture is a little too dry you can add a few drops of milk to moisten it.
I like to make a double batch of these so we cook once and then eat twice.
These are delicious if you spread Nutella on them and sandwich them together.

This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.


Peanut Butter & Chocolate Energy Bars

Makes 15 bars

1 1/2 cups unsalted peanuts
1 1/2 cups pitted dried dates, preferably Medjool
1/4 teaspoon salt
1 cup roughly chopped dark chocolate or mini chocolate chips, divided

Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.

Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Preheat the oven to 350°F. Spread the peanuts on a baking sheet and roast until fragrant and golden, 8 to 10 minutes, stirring once or twice during roasting. Allow to cool slightly before continuing with the recipe.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.

Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.

Recipe Notes
For softer icing, stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.

Thanks to thekitchn.com