Pegasus Post: October 29, 2019

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14 Tuesday October 29 2019 Latest Canterbury news at starnews.co.nz PEGASUS POST PICK IT UP AND DRIVE AWAY Showcasing thousands of cars for sale and the best value from Canterbury’s most trusted motor vehicle dealers every week! Out every Friday and available free from our pick up locations across Christchurch, Canterbury and the West Coast. Don’t miss it – in your local Supermarket, Shopping mall, Fuel station, local food outlet or one of our other hundred pick up locations. Bringing buyers and sellers together every week For advertising enquiries please phone 379 7100
PEGASUS POST Latest Canterbury news at starnews.co.nz Tuesday October 29 2019 15 Tasty Bites Sweet and savoury dishes of the world These sweet and savoury treats from Russia and Japan are quick to prepare and very adaptable Russian apple cake Serves 8-10 Ingredients 6 large apples (granny smiths are perfect for this) 3 large good-quality eggs, at room temperature 1 cup sugar 1 tsp vanilla 1 cup flour Pinch cinnamon Directions Grease an 18cm round cake tin with removable bottom. Line with greaseproof paper. Prepare the apples by peeling and removing core. Cut the apples into small chunks and place directly into prepared cake tin. Using an electric mixer, whisk the eggs with the sugar and vanilla until thick and airy and ribbons form on the surface. Sift in the flour and fold through until just combined. Pour over the apples – the egg mixture should end up level with the apples. Bake in a pre-heated oven for 40-45min or until a skewer comes out clean. Cool for 10min in the tin then remove and cool. This cake is delicious warm or cold. Okonomiyaki pancake Makes 4 large or 8 small Ingredients ½ small cabbage, very thinly sliced 4 carrots, julienned or sliced as thinly as possible ½ red onion, sliced thinly 4 leaves kale, cavolo nero, stalks removed and sliced very thin 1 tsp salt 6 eggs, lightly beaten ½ cup flour or rice flour Oil for frying To serve 2 spring onions, sliced thinly Japanese mayonnaise Okonomiyaki sauce Directions Toss all the prepared vegetables and salt together in a large bowl. Mix through the eggs and flour until evenly combined. Heat a large fry pan on medium-high heat. Coat the bottom of the fry pan with oil. When hot, add pancake mixture. Make either four large or eight small. These pancakes should be thick (½cm) and full of vegetables. If making the large ones you may only be able to cook one at a time. If this is the case, you can refresh them in a warm oven. Cook them until golden and crispy (3min). Carefully flip and continue cooking until golden on the other side. When cooked, remove and keep warm. Serve with sauces squiggled over the top and sprinkle with spring onions. Optional toppings are pork belly slices or shrimps.
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Pegasus Post: October 29, 2019

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