8 Thursday <strong>March</strong> <strong>14</strong> <strong>2024</strong> THE BELLEVUE Premium care, with a personal touch at The Bellevue. Offering Rest Home and Hospital level care. Premium Care Suites at The Bellevue provide Rest Home and Hospital level care, with all the comforts of home. Discover stunning living spaces and thoughtful touches including a Guest Services Manager who is dedicated to filling every day with the things you love. This is care as you have never seen it before. Enjoy the privacy of your own kitchenette and ensuite, plus the peace of mind that comes with knowing you won’t need to move if your needs increase. Some of our Care Suites can even accommodate couples, so you can stay together while receiving the care you each need. You will get the very best personalised care with the flexibility and control you’re used to, along with the little bit of luxury you deserve. To find out more call Emma on 0800 333 688. No referral required. 21 Windermere Road, Papanui, Christchurch oceaniahealthcare.co.nz For residents 65 years and above.
Thursday <strong>March</strong> <strong>14</strong> <strong>2024</strong> 9 Mix it up with tasty vegetarian dinners Nutritional therapist Amelia Freer’s book The Organised Cook not only has recipes but also plenty of advice and practical tips to turn people from frazzled and frustrated into calm and organised in the kitchen Season to taste with salt and pepper. Serve warm with a little yoghurt (or dairyfree alternative) swirled through, if you fancy, and coriander sprinkled on top. Best black bean burger This is definitely the best bean burger I have made and I’ve made a lot. The recipe was inspired by a wonderful bean burger on Sally’s Baking Addiction blog, but I’ve reduced the number of ingredients. Vegetarian, gluten free. HAYDN LAUNCHES A CLEARANCE STORE OFFERING EXCEPTIONAL VALUE ON PAINTING AND DECORATING TOOLS Haydn, a revered name in the Painting & Decorating industry for over five decades, proudly announces the opening of its first-ever factory seconds shop. As a 100% New Zealand owned and operated family business, Haydn has been a trusted supplier for more than 50 years, serving more than 1,300 retailers nationwide. Located at 8 Detroit Drive in the Rolleston Industrial Zone area of Christchurch, Haydn Outlet Store accessories, cleaning products, tapes and much more. CEO Trevor Haydon explains, “Our main goal with the outlet store is to provide our customers with access to items that, for commercial reasons, would not be available through our traditional retail channels. In practice this means we will stock anything from short run, discontinued or deleted lines, through to products with minor imperfections, Makes 4 Haydn Outlet Store at 8 Detroit Drive Head Office at 2 Link Drive, Izone One-pot green dahl This is a one-pot wonder that we often make for Sunday night dinner at our house. Nourishing and wholesome, it really sets us up for the week ahead. I’ve added extra greens here with some Swiss chard, but you could easily swap this for spinach, beet leaves or even a couple of handfuls of peas, if that’s what you have to hand. Gluten free, dairy free, vegan/ vegetarian. Ingredients 2 × 400g tins of black beans, drained and rinsed 1 Tbsp olive oil, plus extra for drizzling ½ red pepper, deseeded and roughly chopped 1 shallot or small onion, roughly chopped 220g mushrooms, roughly chopped 2 cloves garlic, crushed 1½ tsp ground cumin ½ tsp sweet smoked paprika ½ tsp dried mixed herbs 65g breadcrumbs (use gluten-free, if necessary) 80g feta, crumbled 1 large free-range egg 1 Tbsp Worcestershire sauce promises to be a haven for DIY aficionados & tradies alike that are seeking an eclectic range of painting and decorating tools and hardware at incredible prices. The outlet store will offer a constantly changing array of products including paint brushes, artist and cosmetic brushes, rollers, roller sleeves, paint tools and hardware, protective wear, clothing and accessories, surface protection, painting incorrect or obsolete packaging, essentially lines that are either no longer in production or possessing any defect that will not adversely affect any performance characteristic.” Operating from Monday to Friday, 7:30 am to 4:00 pm, the store welcomes both trade professionals and the general public to explore this unique selection of painting and decorating items. Serves 4 Ingredients 1 shallot or ½ medium white onion, sliced 1 Tbsp coconut oil or mild olive oil 1 large piece of fresh root ginger (about 3cm), peeled and grated 2 cloves garlic, grated 1 green chilli, deseeded and chopped 1 tsp mustard seeds 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 300g dried black/brown lentils 1 × 400ml tin of coconut milk 200g Swiss chard, washed and roughly chopped Natural or dairy-free yoghurt, to serve (optional) Fresh coriander, chopped Directions In a shallow saucepan, fry the shallot or onion in the coconut or olive oil over a medium heat for 5 minutes, until it starts to soften and caramelise, stirring occasionally. Add the ginger, garlic and chilli and all of the spices, and fry for another 5 minutes, stirring often. Mix in the lentils, coconut milk and 650ml water. Bring to the boil, reduce the heat and simmer for about 40–50 minutes, stirring occasionally, until the lentils are soft and the water absorbed. Add the Swiss chard and cook for 5 minutes, until wilted. Directions Preheat the oven to 150degC fan/170degC. Spread the drained beans on a baking tray and bake for 15 minutes until slightly dried out. (This is important.) Add the oil to a medium-large saucepan over a mediumhigh heat. Add the pepper, shallot or onion, mushrooms, garlic, cumin, paprika and mixed herbs and saute for around 8 minutes until soft. Remove from the heat and set aside to cool a little. Place the sauteed vegetables and all the remaining ingredients, including a good pinch of salt and grind of pepper, in a large food processor and pulse until combined, leaving some larger chunks. Using wet hands (as it helps prevent the mixture sticking), shape the mixture into 6 patties (each roughly 8–10cm). Line a baking tray with parchment paper and place the patties on top. Put the tray in the fridge for a couple of hours, to help the patties stick together. Preheat the grill to a medium heat or the oven to 190degC fan 210degC. If grilling, drizzle a little olive oil over the patties and place them under the grill for 8 minutes. Turn them over, then grill for 4 minutes on the other side, checking every few minutes as every grill is different. They should look a little golden. If baking, drizzle a little olive oil over the patties, then bake in the oven for 10 minutes. Flip them over and bake for a further 10 minutes. –ODT
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