Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday November 26 2014
16 – Times Newspapers Christmas Supplement www.times.co.nz BRUS-43982014 NEWMARKET 27 Crowhurst Street Ph: 09 523 4101 FREE PARKING ALBANY The Gateway, Corban Ave, 260 Oteha Valley Rd Ph: 09 447 3983 FREE PARKING WAIRAU PARK 8d Link Drive (next to ASB Bank) Ph: 09 443 3922 FREE PARKING BOTANY Inside Hunter Furniture in the “Botany Town Centre” behind Pak n Save, Ph: 09 271 6387 We deliver, set up and take your old bed away. OPEN 7 DAYS. TAKAPUNA 75 Barrys Point Road Ph: 09 489 4472 FREE PARKING (5 Days Only) www.bobsbeds.co.nz At Beds R Us Botany, Albany,Newmarket, Wairau Park,and Takapuna Specialist Bedding Stores Queen Set WAS $2,519 Now $1,511 Chiropractic Elite Sleeper Available in soft, medium or firm feels. Torquezone spring unit. Features eco-friendly DreamFoam and naturally superior Latex Gold. Uno Mattress Single K/Single or spare room at an everyday price. increased durability you can rely on. $199 $229 Double Queen $259 $299 Queen Set WAS $2,519 naturally superior Latex Gold. Milford Frame Queen Frame Now $399 $699 With Uno Mattress Farmers Card Accepted Queen Set WAS $4,149 Now $2,074 At Beds R Us Botany, Albany,Newmarket, Wairau Park,and Takapuna Specialist Bedding Store Bob Flanagan Dream Bed XMAS Special Pillow top comfort and luxury Double Now $799 Queen Now $899 50% OFF 40% OFF Radiance Queen SPECIAL PRICE SPECIAL PRICE *Offer valid 01/12/2014 to 04/01/2015 or while stocks last. Q Card and GE Finance lending criteria, fees, terms & conditions apply. knit fabric with convoluted 127097 128256 Rices Mall Howick Baker’s Delight Ph 537 4620 Paper Plus Ph 534 8715 Howick Village Butchery Ph 534 4010 Howick Sushi Ph 535 3565 Pakuranga & Howick Realty Ph 538 0090 Howick Salvation Army Store Ph 537 4267 Avenrose Florist Ph 534 8719 Miss Poppins Ph 533 6158 Tim England Chartered Accountant Ph 532 9971 Howick Men’s Hairdressers Ph 535 8956 I Engrave Ph 535 8535 Cinnamon Brown Ph 534 7794 Book Assist Ph 271 0692 The Beauty Room Ph 534 8840 Michael’s Emporium Ph 533 0442 Sweet Treats Ph 533 6387 It’s season’s greeting to herbs – the perfect accompaniment for many festive and summer dishes. While dried herbs are a great standby, those with herbs in the garden will want to use these wherever possible for their lively flavours and added nutrition. When it comes to stuffing and forcemeats, heed some “sage” advice. This savoury herb is a must, perfectly complementing chicken, turkey and other meats too. For balance and edge, add finely chopped marjoram and perhaps a little parsley. Fresh tarragon and thyme will also add piquancy to your stuffing. If working from a recipe, remember that one tablespoon of dried herbs generally equates to about three tablespoons of chopped fresh herbs. Basil – often overlooked – is a versatile herb which teams well with vegetables, especially beans. Families doing the traditional Christmas Day dinner are sure to have fresh beans on the menu – make them extra special by tossing with butter, ground black pepper and fresh, chopped basil, just prior to serving. When it comes to lamb and barbecued meats, there’s nothing quite like fragrant rosemary to bring nutrients, antioxidants and an aromatic flavour to the table. If your supermarket has freeze-dried rosemary, grab a sachet. Unlike dried rosemary this is very fine and all the flavour of rosemary is neatly captured. With a little olive use as a rub over the outer skin of your lamb roast. Also, pierce the skin of the lamb leg and insert small pieces of fresh rosemary and garlic into the slits – mmm – guests will love it. In addition, pop a few sprigs of fresh rosemary in a vase, especially if dining outside. The aroma will help keep flies and insects at bay. And every good lamb roast must surely be accompanied by a home- made mint sauce. Mint is a popular herb among home gardeners because it’s easy to grow. But because it can overtake a garden, it is best confined to a large container. To make your own mint sauce, combine three-quarters of a cup of finely chopped mint leaves with two teaspoons of caster sugar in a heat- resistant bowl. Add quarter of a cup of boiling water and stir with a whisk until dissolved then add half a cup of white wine vinegar. Add a little extra sugar if too sour for personal taste and try doubling the recipe if feeding a crowd. Let stand until cool and to allow the mint flavour to permeate the liquid – at least 30 minutes. Serve in a small jug and enjoy! Yule go all herb-al this Christmas time!
Howick and Botany Times Wednesday November 19 2014
Howick and Botany Times Wednesday December 3 2014