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Wednesday <strong>July</strong> <strong>17</strong> <strong>2019</strong><br />
Tasty Bites<br />
Latest Christchurch news at www.star.kiwi<br />
BAY HARBOUR<br />
Local<br />
News<br />
Now<br />
PAGE <strong>17</strong><br />
Fire rages, homes at risk<br />
Gluten and dairy-free treat options<br />
Are you intolerant to gluten<br />
and dairy but love a sweet<br />
treat? These two recipes<br />
are all straightforward<br />
and simple, giving you<br />
allergy-friendly options<br />
Carrot cake<br />
Serves 8-10<br />
Cooking time 10min<br />
Ingredients<br />
150g flour mix (see below)<br />
180g sugar<br />
2 tsp ground cinnamon<br />
1 tsp baking powder<br />
½ tsp salt<br />
80ml canola oil<br />
40g sweetened soy yoghurt<br />
2 eggs<br />
200g grated carrot<br />
Icing<br />
100g spreadable cream cheese<br />
50g butter<br />
100g icing sugar<br />
Decoration<br />
25g crushed pistachios<br />
Pecans<br />
Toasted flaked coconut<br />
Edible flowers<br />
Homemade flour mix – makes<br />
1kg<br />
500g rice flour<br />
300g cornflour (cornstarch)<br />
100g potato starch<br />
hot<br />
ULEBs are<br />
Metro Ultra Insert<br />
Pyroclassic Mini<br />
and Pyro IV<br />
Woodsman<br />
Serene<br />
Metro<br />
Ultra<br />
100g almond meal<br />
2g xanthan gum<br />
Directions<br />
Heat the oven to 180 deg C.<br />
Combine the flour mix, sugar,<br />
cinnamon, baking powder and<br />
salt. Add the canola oil, soy<br />
yoghurt, eggs and grated carrot.<br />
Whisk until the batter is well<br />
METRO ULTRA<br />
INSERT<br />
Fits existing masonry<br />
fireplace and chimney.<br />
NEW<br />
combined and smooth.<br />
Pour the batter into a greased<br />
loaf tin and bake for 40min.<br />
Allow to cool.<br />
To make the icing, beat the<br />
cream cheese, butter and icing<br />
sugar until creamy. Spread<br />
the icing over the top of the<br />
cake. Decorate with pistachios,<br />
pecans, flaked coconut and<br />
edible flowers. The homemade<br />
When the latest Ultra Low Emission Burners<br />
are here, Simply Heat will have them.<br />
PYROCLASSIC MINI<br />
AND PYRO IV<br />
Inside colour: flame red<br />
Exterior colours: 200+<br />
flour mix can be varied by<br />
incorporating 100g tapioca<br />
starch or chestnut flour<br />
(reducing the quantity of rice<br />
flour by the same amount) for<br />
cake batters.<br />
Matcha cream puffs<br />
Serves 4-6<br />
Cooking time 30min<br />
Ingredients<br />
Choux pastry<br />
250ml water<br />
6g salt<br />
100g butter or margarine<br />
150g flour mix (see carrot cake<br />
recipe)<br />
5-6 eggs<br />
Icing sugar<br />
Matcha cream<br />
100g single (pure) cream<br />
WOODSMAN<br />
SERENE<br />
Latest in the range.<br />
NEW<br />
200g mascarpone cheese<br />
15g sugar<br />
15g matcha powder<br />
Directions<br />
Heat the oven to 200 deg<br />
C. Combine the water, salt<br />
and butter or margarine in a<br />
saucepan and bring to the boil.<br />
When the butter has melted,<br />
add the flour mix to the boiling<br />
butter mixture and quickly mix<br />
with a spatula until the mixture<br />
is well combined and comes<br />
away easily from the side of the<br />
pan.<br />
Pour into a mixing bowl and<br />
add the eggs, mixing with the<br />
spatula until smooth. Spoon the<br />
dough into a piping bag fitted<br />
with a 1cm plain nozzle.<br />
Pipe small balls of choux on to<br />
a baking tray lined with baking<br />
paper. Bake for 30min. Let the<br />
balls cool before cutting off the<br />
top third of each puff.<br />
To make the matcha cream,<br />
Whisk the well-chilled cream<br />
with the mascarpone until light<br />
and airy, then add the combined<br />
sugar and matcha powder.<br />
Spoon the cream into a piping<br />
bag fitted with a 1cm star nozzle<br />
and pipe into the choux. Replace<br />
the lids and dust with icing<br />
sugar.<br />
METRO FITS FINE<br />
right where any old<br />
woodburner did.<br />
95 Byron Street, Sydenham,<br />
opposite Clip ‘N Climb<br />
Call today 03 365 3685<br />
www.simplyheat.co.nz<br />
facebook.com/simplyheat<br />
GASSON ST<br />
MOORHOUSE AVE<br />
CARLYLE ST<br />
BYRON ST<br />
BRISBANE ST<br />
WALTHAM RD OVERBRIDGE
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