Home' Central Canterbury News : August 22nd 2012 Contents 14 CENTRAL CANTERBURY NEWS, AUGUST 22, 2012
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ITS OWN PAPER - YOUR PAPER
- SELWYN'S PAPER!
INCREASE! YOUR MARKET
Thinking about Advertising?
GOOD PRICING, GOOD BUSINESS!
Creative for a cause
Grab your favourite cupcake
recipe, get your mixer ready and
fire up that oven for Cupcake
Day for the SPCA.
Cupcake Day is on Monday,
August 27, and registrations are
open, so it is time to get online
Get creative for a cause and
enter for the chance to receive
great prizes for most cupcakes
baked, most money raised and
most creative cupcake.
Money raised will help care
for animals in need of assistance
within the community and at
the SPCA Animal Village.
Go to spcacupcakeday.co.nz
for more information.
Interest is rising in a healthy-
eating programme that aims to
supply affordable fruit and
vegetables to Christchurch
The Cathedral Healthy Eat-
ing Co-op, founded by Craig
Dixon, has 850 members and
continues to grow.
He says the programme is
about giving people affordable
fresh produce and encouraging
them to eat more healthy food.
The Cathedral office works
with the Canterbury District
Health Board s Community and
Public Health to educate the co-
op s members about nutrition
Co-op members pay $10 each
week for a bag of vegetables and
a bag of fruit, which Mr Dixon
sources from the markets.
The co-op deals with about 10
tonnes of produce a week, which
is sorted at four hubs before
being trucked to more than 30
distribution points around the
The search is on to find the
country s best cafe, as the inaug-
ural New Zealand Cafe of the
Year competition gets under
There are more than 3000
cafes stretching from Cape
Reinga to Bluff. Owners can
register online for the compe-
tition and visitors will be able to
vote for their favourite via text,
online or Facebook.
Fifteen finalists with the most
votes will be chosen from each of
the five regions including upper,
central and lower North Island
and upper and lower South
The cafes will be judged by a
panel comprising industry pro-
fessionals and the winner
announced in November.
Compiled by Angela Waller
Spicy: The delicious chicken and coconut curry.
2 Tbsp vegetable oil
3 cardamom pods (green)
2 chopped onions
1G2tsp mustard powder
1 Tbsp ground cumin
3 crushed cloves garlic
15g ground coriander
3G4 tsp ground turmeric
3G4 tsp chilli powder
1 tsp ginger pulp
About 1kg skinned and boneless chicken cut into bite-sized pieces
600ml coconut milk
Juice of lemon
Heat the oil and add the cloves and cardamom pods. After a minute add the onion
and garlic and fry until the onion is translucent. Add all the powdered spices and
ginger and add 100 millilitres of water. Cook over a low heat for five minutes and then
add chicken. Fry for another two to three minutes. Add the coconut milk and cook over
a low heat for about 30 minutes until the chicken is cooked. Season and add the
lemon juice. Serves six with rice and vegetables.
With honey roast pumpkin, baby spinach and pinenuts. Serves four
1 Tbsp olive oil
2 cups chardonnay cream sauce
2 Tbsp sundried tomato pesto
1 cup toasted pinenuts
2 cups baby spinach
Salt and pepper
250g linguini pasta
30g grated parmesan
Dice the pumpkin into two-centimetre cubes. Place on a baking tray and drizzle with
honey, olive oil and seasoning. Roast until tender.
In a pot of well-salted water, cook linguini for about 10 minutes until al dente, then
In a pan, heat the cream sauce with the tomato pesto.
Bring to the boil and simmer gently for two minutes.
Add the pasta and pumpkin, and mix through baby spinach. Adjust seasoning.
Serve in a bowl plate garnished with a generous amount of fresh grated parmesan
and crispy herbs.
Craving an Asian-style dish tonight? Or how about Italian? Two
simple and tasty dishes the whole family will love . . .
Chicken and coconut curry
tomato linguini pasta
Pastry recipes worth their weight in gold
Every Kiwi knows that New Zealand is
home to the best pies in the world. Dean
Brettschneider s latest publication, simply
entitled Pie, is a great foundation book for
the keen armchair chef or aspiring pastry
cook. While the main focus of Pie is, of
course, melt-in-your-mouth pies, Brett-
schneider (judge of New Zealand s hottest
home baker and the annual pie awards)
unlocks the secrets to creating delicious
tarts, flans and not-quite-a-pie pies, using
his exceptional tutorial style and step-by-
Pie includes almost every pie recipe you
might think of, and the exceptional pastry
recipes are worth their weight in gold.
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