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New Zealand Food
by Published on 24 Feb 2011 07:34 AMCategories:
Restaurant Name: The Foodstore
Location: Viaduct
Rating: 4/5
Contact: Phone 09 377 0125 or Book Online ...by Published on 24 Oct 2010 07:36 PMCategories:
We went to Bliss Cafe this morning for Brunch.
The menu board listed something called "Banoffi Hotcakes", ...by Published on 24 Oct 2010 07:35 PMCategories:
Wow.
What an experience. Industry Zen (ex cafe Rikka formerly of Drake St) has moved to the Viaduct and ...by Published on 24 Oct 2010 07:34 PMCategories:
I have been to this place twice now, once for breakfast and once for lunch. It's situated in central Ponsonby, used to ...by Published on 17 Apr 2010 06:25 PM
Description: The Italian classic for the New Zealand cook.
Serving Size: 6-8
Time: 2 hours
Difficulty: Easy
Ingredients:- 500g dry pasta (*dried* pasta if you really can't be bothered making your own)
- 400g minced NZ Beef
- 100g minced NZ Lamb
- 2T olive oil
- 50g tomato paste
- 3-4 medium tomatoes
- 1t sugar
- 2 large mushrooms
- 1C mixed vegetables
- herbs (thyme/rosemary/bay leaves/whatever)
- 1T butter
- 1T standard flour
- 1C milk
- 1/2C grated tasty cheese
- another 1/2C grated tasty cheese
- salt
- pepper
- Chop the tomatoes into rough chunks.
- Chop the mushrooms.
- Defrost the mixed veges.
- Heat oven to 190 degrees Celsius.
- Meat Sauce:
- Brown the minced beef and lamb in the oil.
- Add the tomatoes and paste.
- Add the sugar. Stir well.
- Add the mushrooms and herbs.
- Simmer gently while you prepare the cheese sauce:
- In a fresh pot, melt the butter until it is bubbling.
- Add the flour and stir well.
- When the flour/butter is foaming, add the milk, continue to stir until thickened.
- Remove from the heat and add the grated cheese. Stir.
- In an oven dish, layer the lasagne as follows: Pasta - Meat Sauce - Cheese Sauce.
- The final layer must be pasta, with the second 1/2C of grated cheese on top.
- Cover the dish and bake at ~190 degrees Celsius for 45 minutes.
- Allowing the Lasagne to cool for 15 minutes before serving will let it set and improve the dish, but it can be eaten right away (if you want to seriously burn your mouth).
- Serve with garlic bread or plain white rolls with butter
by Published on 02 Apr 2010 10:10 AMCategories:
Description: Invented at the Hungry Monk Restaurant (in East Sussex, UK) in 1972, Banoffi Pie (originally known as Banoffee Pie), is still as popular today as it was the first time it appeared on the menu.
There have been many imitations as far and wide as Russia and the United States; it is even rumored to be Mrs Thatcher's favourite pudding!...
Caramel, bananas, whipped cream and grated chocolate, all on a crushed biscuit base.
Serving Size: 10+
Time: 30 mins - 4 hours
Difficulty: Easy
by Published on 06 Feb 2010 10:23 AM Number of Views: 1040Categories:
We just went to this café for brunch.. it was a tad disappointing.
Here's an email I just sent them.
Hello,
My partner and I were in your Lincoln Rd café today, she ordered an Eggs Benedict with ham, no spinach.
When it arrived, it looked really good. Lots of what appeared to be a Hollandaise sauce all over it, hot, good.
Then, wondering how the sauce tasted, I tried some. It .. had no real flavour. It was rich but very bland.
When we enquired as to what it was, we were told it was Hollandaise. When we said it didn’t taste like it had any Lemon in it, we were told “that’s how she makes it”.
When we advised we had eaten real Hollandaise at the same café before, we were told “no, that’s how she always makes it.” We were refused a lemon to add to it ourselves.
For reference, here are a couple of results from the Web. Note, there is ALWAYS an acid in this sauce, it is usually Lemon, but Vinegar can be used. What your people are serving is NOT Hollandaise sauce, so should not be advertised as such.
Hollandaise sauce - Wikipedia, the free encyclopedia
Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent, usually seasoned with salt and a little white pepper or cayenne pepper.
Hollandaise requires some skill and knowledge to prepare; care must also be taken to store it properly after preparation. Properly made, the sauce should be smooth and creamy. The flavor should be rich and buttery, with a mild tang added by the lemon juice and seasonings.
How To Make Hollandaise Sauce: Step-By-Step Tutorial With Photos - Hollandaise Sauce Recipe -
Here's what you'll need for this Hollandaise sauce recipe:
- 1 cup clarified butter (about 2˝ sticks before clarifying). The butter should be warm but not hot.
- 4 egg yolks (see tutorial on how to separate eggs).
- 2 Tbsp lemon juice (the juice from 1 small lemon)
- 1 Tbsp cold water
- Kosher salt, to taste
- Cayenne pepper (or a dash of Tabasco sauce), to taste
Regards,
Ace Shattock
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