Nor'West News: November 18, 2021
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Thursday <strong>November</strong> <strong>18</strong> <strong>2021</strong> 13<br />
Fresh spring veges signal warmer days<br />
Spring bouquet focaccia<br />
Ingredients<br />
3 tsp active dry yeast<br />
1 ½ cups hot (not boiling)<br />
water<br />
4 cups high grade flour<br />
1 ½ tsp Himalayan salt<br />
Olive oil (for drizzling)<br />
Rock salt (for sprinkling)<br />
Selection of spring<br />
vegetables, such as asparagus,<br />
spring onions and colourful<br />
baby carrots.<br />
Directions<br />
Place yeast, hot water, flour,<br />
Himalayan salt in a stand<br />
up mixer with the K attachment.<br />
Beat slowly to start then<br />
increase the speed and beat<br />
another 2-3min until it stops<br />
being sticky and starts to come<br />
together. It will be a wetter mix<br />
than traditional bread dough.<br />
Scrape the dough into a<br />
oven proof round or oval dish<br />
drizzled with a lot of olive oil<br />
then decoratively place veggies<br />
on top.<br />
Think about a bouquet of<br />
flowers while you are doing it.<br />
Drizzle with more olive oil and<br />
set aside for an hour to prove.<br />
Once it has doubled in size<br />
(at least), drizzle with more oil,<br />
sprinkle with salt and pop into<br />
a pre-heated 190 deg C oven for<br />
around 30min until browned<br />
on top but the veggies still hold<br />
their colour.<br />
Eat with all the yummy things<br />
(like asparagus lentil salad with<br />
walnut sauce).<br />
Spring asparagus and<br />
lentil salad with walnut<br />
sauce<br />
Ingredients<br />
•Walnut and garlic sauce<br />
1 cup toasted walnuts<br />
2 slices white bread without<br />
crusts<br />
1/4C olive oil<br />
3 cloves garlic<br />
1 C milk (use soy)<br />
Juice 1 lemon<br />
Salt and white pepper<br />
•Salad<br />
1 bunch of blanched<br />
asparagus<br />
2 tins brown lentils, drained<br />
1 punnet cherry tomatoes<br />
3-4 handfuls baby lettuce,<br />
baby spinach or rocket<br />
•Dressing<br />
1/2 cup extra virgin olive oil<br />
2 Tbsp lemon juice<br />
1 tsp maple syrup<br />
1 tsp grainy mustard<br />
1 clove garlic, crushed<br />
Salt and pepper<br />
Directions<br />
Place all ingredients for the<br />
CIRCLE: When creating your spring tart, place your<br />
vegetable slices on their side in the filling tightly together<br />
in a circular pattern until you reach the edge.<br />
walnut sauce (except lemon<br />
juice) in a high-speed blender<br />
and let soak for 30min. Add<br />
lemon juice and blend until<br />
smooth and thick. Season to<br />
taste, then chill.<br />
Layer all salad ingredients<br />
together (except baby greens)<br />
and pour over the dressing and<br />
let sit for about 30min for the<br />
flavours to develop. Add fresh<br />
greens just before serving.<br />
Serve salad with walnut and<br />
garlic sauce and bread.<br />
Spring tart<br />
Ingredients<br />
Pastry of your choice<br />
•Filling<br />
2x tins chickpeas<br />
1x 270g jar sun-dried<br />
tomatoes in oil<br />
3 Tbsp tahini<br />
1 Tbsp fresh rosemary<br />
2 Tbsp capers (optional)<br />
Zest and juice of 1 lemon<br />
½ tsp salt<br />
•Topping<br />
1 eggplant<br />
1 carrot<br />
1 zuchinni<br />
1 x purple or orange kumara<br />
Fresh herbs and flowers to<br />
garnish<br />
Directions<br />
Roll your pastry into a large<br />
circle and line your tart tin and<br />
prick a few times with a fork.<br />
Add all the filling ingredients,<br />
including the oil from the<br />
sun-dried tomatoes, into the<br />
food processor, and blend until<br />
smooth.<br />
Taste for seasoning and pour<br />
into your pastry-lined tart tin.<br />
With a vegetable peeler or<br />
mandolin slice, thin strips of<br />
your veggies. Working from the<br />
inside out, place vegetable slices<br />
into the filling tightly together in<br />
a circular pattern until you reach<br />
the edge. Brush with olive oil and<br />
bake for 30min or until pastry is<br />
golden brown and the vegetables<br />
are cooked through but not<br />
browned (it’s still nice if they are a<br />
little crunchy/raw).<br />
Drizzle with oil, fresh herbs and<br />
flowers and eat in the sunshine<br />
with friends.<br />
Discounts offered for<br />
2nd birthday celebrations<br />
Specialist shoe store The Shoe Room in Upper<br />
Riccarton is celebrating its second birthday, and to<br />
mark the milestone they are running a week-long<br />
discount promotion.<br />
From Monday, <strong>November</strong> 22 through to Saturday,<br />
<strong>November</strong> 27, customers are invited to participate<br />
in a Lucky Dip, in which they will receive discount<br />
vouchers ranging in value from 20 per cent to 50 per<br />
cent for any purchase made on the day.<br />
The locally owned business was established by<br />
Podiatrist Charlotte Russell in <strong>November</strong> 2019 to<br />
complement her podiatry clinic Feet First, located in<br />
Main South Road.<br />
Carol, left, and Maxine display examples of the<br />
new summer collection at The Shoe Room.<br />
Charlotte freely admits, it has been a hard two years.<br />
“We opened just a few months before the first<br />
lockdown and with the ongoing Covid restrictions it’s<br />
been difficult. But we are still here and very excited to<br />
celebrate our second birthday!”<br />
Despite the pandemic-related problems retailers<br />
have faced, The Shoe Room has established a loyal<br />
customer base, which Charlotte attributes to the<br />
service and personal attention customers receive<br />
from the team.<br />
“That’s our point of difference. The shop manager<br />
Maxine and shop assistants Carol and Maree are<br />
friendly and welcoming, so they are able to build<br />
a rapport with customers by providing that allimportant<br />
personal service and expertise, making<br />
sure customers get shoes that fit correctly, are<br />
comfortable and look fabulous on their feet.”<br />
Now, with the arrival of spring, The Shoe Room has<br />
received an exciting new range of footwear for the<br />
warmer months ahead. The selection includes the<br />
popular Archie jandals from Australia. Made from EVA<br />
rubber, these jandals mould to the shape of the foot,<br />
making them very comfortable and easy to wear, plus<br />
they are available in several fresh, summery colours.<br />
Among the other quality brands on display are<br />
Frankie 4, also from Australia, and the ever-popular<br />
Ziera, with many styles designed to accommodate<br />
orthotics.<br />
The Shoe Room is located at Unit 3, 355 Riccarton Road, opposite the Lone Star.<br />
Opening hours are Monday 10am - 5.30pm, Tuesday to Thursday 9.30am - 5.30pm,<br />
Friday 9.30am - 4.30pm, Saturday 10am - 3pm. Off street parking available.<br />
P. (03) 929 0927 E. info@theshoeroom.co.nz www.theshoeroom.co.nz<br />
Customers are offered discounts on any purchase<br />
from the wide selection for The Shoe Room’s<br />
birthday celebrations.<br />
Customers are invited to choose their new summer<br />
footwear during next week’s birthday celebrations<br />
and take advantage of the Lucky Dip discounts.<br />
The Shoe Room is located at Unit 3, 355 Riccarton<br />
Road, opposite the Lone Star. Opening hours are<br />
Monday 10am-5.30pm, Tuesday to Thursday<br />
9.30am-5.30pm, Friday 9.30am-4.30pm, Saturday<br />
10am-3pm.<br />
A convenient off-street parking area is located behind<br />
the shop, with access from Auburn Avenue. Dedicated<br />
Shoe Room parking spaces are right by the back<br />
door.<br />
For online shopping visit theshoeroom.co.nz<br />
Fashionable • Functional • Footwear
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