Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday November 26 2014
Festive Dining 14 – Times Newspapers Christmas Supplement www.times.co.nz Licensed & BYO Wine Open 7 nights for Dinner & Takeaways from 5.30pm till late Open for Lunch Wednesday-Saturday 11.30am to 2.30pm DINE FREE ON YOUR BIRTHDAY Terms & conditions apply 3/333 TI RAKAU DR, PAKURANGA. Ph 271 2982. Email: firstname.lastname@example.org www.thaiflame.co.nz 126538-v2 Now Open o Roma Coffee o Christmas Cakes o Occasion Cakes o Cookies o Gingerbread Houses o Functions* o High Tea* *bookings essential Shop 5, Howick Village Mall 1 Central Terrace, Howick Ph: 534 5460 email: email@example.com Now Open Roma Coffee Christmas Cakes Occasion Cakes Gingerbread Houses Functions* *bookings essential Shop 5, Howick Village Mall 1 Central Terrace, Howick Ph: 534 5460 email: firstname.lastname@example.org 128306 Classic Christmas cake Ingredients: 1.4kg mixed fruit 125g glace cherries 125g mixed peel 125g chopped dates 2 cups Chelsea soft brown sugar 2 cups water 500g butter 8 eggs 2 cups plain flour 2 cups self-raising flour 1 Tbsp malt 1 tsp mixed spice 1⁄2 tsp cinnamon 1 tsp baking soda 1 wine glass rum Method: Preheat oven to 170 degrees C. Combine first seven ingredients in a large saucepan and bring to boil, and simmer slowly for 20 minutes. Allow to cool. Beat eggs and add to cooled mixture. Add 2 cups plain flour and 2 cups self- raising flour, malt, spices and baking soda, mix well. Line a 20cm x 20cm square cake tin with 4 layers of baking paper. Pour in mixture and cover top with a layer of baking paper. Bake for 3 hours at 170 degrees C. Remove from oven, pour 1 wine glass of rum over cake while still warm and allow to absorb. Roll cake up in a tea towel and allow to cool completely in the towel. Recipe: Chelsea Sugar Christmas fruit mince pies Ingredients: 400g fruit mince 2 tbsp brandy essence 1 tbsp grated lemon zest 1 apple peeled and grated 400g block sweet short pastry Method: Mix together the prepared fruit mince, brandy, lemon zest and grated apple. Cover and set aside. Roll out two thirds of the pastry on a lightly floured surface to about 3mm thick. Use a round cutter, about 7cm in diameter to cut the bases. Gather together the off-cuts and roll out again to make more bases. Grease shallow muffin tins and line each cup with a pastry circle, pressing the pastry into the tin and up the sides. Time to start forming a The Pavlova has been an iconic kiwi dessert for decades and Cowell’s have been making Pavlovas for almost as long. Using the same secret recipe and the finest ingredients, Cowell’s have delivered a quality, consistent product. Go to www.times.co.nz/competitions to enter. Recipe page is proudly sponsored by Cowell’s Genuine Pavlova Howick Santa Parade Howick Santa Howick Santa Parade Parade See you there! SPONSORS: See you See you See you WIN A PAV!! The Times has 12 Cowell’s Genuine Pavlova’s to give away to 12 lucky readers.
Howick and Botany Times Wednesday November 19 2014
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