Selwyn Times: February 24, 2021

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18 Selwyn Times Wednesday February 24 2021 Serviced apartments, the best of both worlds The best of both worlds: Independent retirement living with support on hand Our serviced apartments are some of the largest available on the market, offering light and spacious open plan living, a kitchenette and separate double bedroom with a large ensuite. Located in the heart of the village, Summerset serviced apartments are designed to create the perfect balance between independence and services to suit your needs. Our serviced apartments are pre-selling now and will be ready to occupy when the village centre opens this year.* Open Day Friday 26 February 10am - 4pm Summerset at Avonhead, 120 Hawthornden Road, Avonhead Call Anne or Grace on 03 357 3202 *Licence to occupy. Think this sounds like you or someone you love? Take a tour of our stunning new show homes and learn more about serviced apartment living at our Open Day! Show homes open to view! For the latest criteria and information on visiting our villages please call the village, or visit summerset.co.nz/covid-19 SUM2816_FP
Wednesday February 24 2021 Selwyn Times Latest Canterbury news at starnews.co.nz FOOD 19 Versatile rice can be used many ways Rice is very much a staple food, these recipes are simple yet tasty and can be served as pre-dinner nibbles or as part of a meal. Arborio rice could be substituted for the sticky rice. In spite of its alternative name of ‘‘glutinous rice’’, sticky rice does not contain the form of gluten dangerous to those with gluten intolerance Sticky coconut rice with fresh mango Serves 4 Ingredients 2 cups rice, (glutinous) 2 cups coconut cream, plus extra for garnish ½ cup sugar 1 tsp Salt 2 pandan leaves, (optional) 2 mangoes, ripe, sliced 1 garnish sesame seeds Directions Rinse the rice well. Place in a bowl and cover with water up to 6cm above the rice. Leave to soak overnight. Drain the rice and place in a muslin-lined steamer (or a conical Thai rice steamer). Cover with a lid, then allow the rice to steam over boiling water for 30min until it is translucent, softened and chewy. While the rice is steaming, tip the coconut cream into a separate saucepan and stir in the sugar, salt and pandanus leaves. Simmer for about 10min over a very gentle heat. Remove from the heat, allowing the leaves to flavour the sauce. When the rice is cooked, remove the leaves from the sauce and pour most of it over the rice, keeping a little for drizzling over the completed dish. When ready to serve, spoon the rice onto individual plates, arrange mango slices or cubes beside it and garnish with a little extra sauce and sesame seeds. Sticky rice cakes with cheese and herbs Ingredients Cakes: 1 cup sticky rice 1/½ cups cold water 2 each: shallots, garlic cloves, diced 1 tbsp olive oil ¾ cup grated tasty cheese ½ cup finely grated parmesan cheese ¼ cup chopped mixed herbs such as thyme, basil, oregano Flaky sea salt and freshly ground black pepper 2 large egg whites Coating: ½ cup breadcrumbs ¼ cup finely grated parmesan cheese Rice and mangoes are a perfect combination, add a coconut sauce for extra taste. Directions Put rice in a saucepan with water. Bring to boil, cover and simmer for about 15min until rice is cooked and water absorbed. Drain and cool. Preheat oven to 220 deg C. Lightly oil an oven tray. Saute shallots and garlic in oil, until softened. Stir, together with cheeses, herbs and seasonings into rice mixture. Whip egg whites until stiff peaks form and fold in. Form into large walnut-sized balls. Coat in combined crumbs and cheese, place on tray and cook for about 20min until golden. Stand for 5min before transferring to a serving platter. Great with chutney. Serve warm or at room temperature. Makes 20 Feijoa and lime muffins Serves 10 Ingredients 3 limes 60gm butter, (melted) 2 large eggs 200gm plain flour 2½ tsp baking powder 100gm sugar 1 cup feijoa, peeled and diced(about 6-8) Directions Preheat the oven to 180 deg C. Place paper cup liners in a muffin pan. Using a zester, take strips of zest from one of the limes and reserve for the top of the muffins. Finely grate the zest of the other two and squeeze the juice from all three. Tip this into a large bowl with the melted butter and eggs. Whisk together until light and fluffy. Sieve the flour with the baking powder and fold gently into the mixture with the sugar. Finally, fold in the feijoas and fill the muffin cups three-quarters full. Sprinkle the tops with a little extra sugar and the reserved zest. Bake for 20-25min until golden and firm to the touch when patted.
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Selwyn Times: February 24, 2021

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