Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday November 26
www.times.co.nz Times Newspapers Christmas Supplement — 15 Festive Dining 2 Leonard Isitt Drive, Auckland Airport (Under the ibis budget Hotel) 09 215 1220 • email@example.com www.szimpla.co.nz Have some delicious kai before you fly! this Christmas? Travelling SZM1360 Times DEC 2014_v1_8TH PG VERT 43mmwx135mmdp_ƒ.pdf 1 08/12/2014 07:38 510105-V3 128323-v2 WIN WITH WIN WITH We have 12 packets of Whittakers Mini size Almond and Cranberry chocolates to give away, an ideal treat to share with your family and friends. Enter the draw and you could be a winner! To enter the draws, visit www.times.co.nz then click on the competitions link and complete the appropriate form. One entry per person/per competition; entries close Monday, December 14, 2015, midnight. Winner advised by phone or email. Here’s a chance for one lucky family to win four passes to a Hoyts cinema where they can enjoy a movie of choice. So, enter the draw because next month’s family night could mean a night at ‘the flicks’. RESTAURANT & BAR 124 Picton St, Howick. Ph 534 3051. Mob 027 555 7786. Email firstname.lastname@example.org. Open Tues-Sun 6pm till late www.xacuti.co.nz • cuisine beyond boundaries – eat. live. enjoy. JH10612 Weekend lunch special $45 two courses for two people For lunch try our rabbit & goan sausage aranchinis, smoked cheddar, tomato chutney; or scallops balchao, candied pork belly, pickled pearls, parsnip, powdered kaffir lime, citrus salad – to mention just 2 items off our lunch menu For dinner try our Polenta upma cakes, tempered curd dip, curry leaves dust; or beef scotch fillet ularthiyathu, horseradish colcannon, asparagus foogath, spiced eggplant caviar, onion bhaja – to mention just 2 items off our dinner menu • HoWicK’s best HosPitality aWard Winner • HoWicK’s no.1 restaurant on triP advisor –092739797– 298B Ti Rakau Drive, Burswood ITALIAN CUISINE 298B Ti Rakau Dr, Burswood Open 7 Days Ph 273 9797 www.passito.co.nz SC3607 NZ TOP #3 AWARD-WINNING WOOD-FIRED PIZZA GOURMET PASTA & STEAKS $14.90 LUNCH SPECIALS $15 GIFT COUPON T&Cs apply. Valid for Dine-in Dinner only. Not valid for takeaway. Limit of one coupon per table. Not redeemable for cash. Not valid on public holidays. Not valid in conjunction with any other d/c offers. Coupon valid until December 31, 2015. ✃✃ 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. Spoon in fruit mince, leaving the top 3mm of the pastry bottoms clean and clear of fruit mince. Roll out the remaining pastry to 3mm thickness and cut tops. Cut circles to suit the top (6cm). Press to join tops to edges. Bake for 18-20 minutes at 175 degrees C, or until pastry is lightly golden. Remove from oven and leave to cool for 15 minutes before removing from tins. Dust with icing sugar before serving. Time to start forming a menu of yuletide treats 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 WIN A PAV! The Times has 12 Cowell’s Genuine Pavlovas to give away to 12 lucky readers. Entries close midnight, Monday, December 14, 2015.
Botany and Ormiston Times Thursday November 19 2015
Botany and Ormiston Times Thursday December 3 2015