Nor'West News: March 14, 2024
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Thursday <strong>March</strong> <strong>14</strong> <strong>2024</strong> 9<br />
Mix it up with tasty<br />
vegetarian dinners<br />
Nutritional therapist Amelia<br />
Freer’s book The Organised<br />
Cook not only has recipes<br />
but also plenty of advice and<br />
practical tips to turn people<br />
from frazzled and frustrated<br />
into calm and organised in the<br />
kitchen<br />
Season to taste with salt and pepper.<br />
Serve warm with a little yoghurt (or dairyfree<br />
alternative) swirled through, if you<br />
fancy, and coriander sprinkled on top.<br />
Best black bean burger<br />
This is definitely<br />
the best bean<br />
burger I have<br />
made and I’ve<br />
made a lot. The<br />
recipe was inspired<br />
by a wonderful<br />
bean burger<br />
on Sally’s Baking<br />
Addiction blog,<br />
but I’ve reduced<br />
the number of<br />
ingredients.<br />
Vegetarian, gluten<br />
free.<br />
HAYDN LAUNCHES A CLEARANCE<br />
STORE OFFERING EXCEPTIONAL<br />
VALUE ON PAINTING AND<br />
DECORATING TOOLS<br />
Haydn, a revered name in the Painting<br />
& Decorating industry for over five<br />
decades, proudly announces the opening<br />
of its first-ever factory seconds shop. As a<br />
100% New Zealand owned and operated<br />
family business, Haydn has been a trusted<br />
supplier for more than 50 years, serving<br />
more than 1,300 retailers nationwide.<br />
Located at 8 Detroit Drive in the<br />
Rolleston Industrial Zone area of<br />
Christchurch, Haydn Outlet Store<br />
accessories, cleaning products, tapes and<br />
much more.<br />
CEO Trevor Haydon explains, “Our<br />
main goal with the outlet store is to<br />
provide our customers with access to<br />
items that, for commercial reasons, would<br />
not be available through our traditional<br />
retail channels. In practice this means<br />
we will stock anything from short run,<br />
discontinued or deleted lines, through<br />
to products with minor imperfections,<br />
Makes 4<br />
Haydn Outlet Store at 8 Detroit Drive<br />
Head Office at 2 Link Drive, Izone<br />
One-pot green dahl<br />
This is a one-pot wonder that we often<br />
make for Sunday night dinner at our<br />
house. Nourishing and wholesome,<br />
it really sets us up for the week ahead. I’ve<br />
added extra greens here with some Swiss<br />
chard, but you could easily swap this for<br />
spinach, beet leaves or even a couple of<br />
handfuls of peas, if that’s what you have<br />
to hand. Gluten free, dairy free, vegan/<br />
vegetarian.<br />
Ingredients<br />
2 × 400g tins of black beans, drained and<br />
rinsed<br />
1 Tbsp olive oil, plus extra for drizzling<br />
½ red pepper, deseeded and roughly<br />
chopped<br />
1 shallot or small onion, roughly chopped<br />
220g mushrooms, roughly chopped<br />
2 cloves garlic, crushed<br />
1½ tsp ground cumin<br />
½ tsp sweet smoked paprika<br />
½ tsp dried mixed herbs<br />
65g breadcrumbs (use gluten-free, if necessary)<br />
80g feta, crumbled<br />
1 large free-range egg<br />
1 Tbsp Worcestershire sauce<br />
promises to be a haven for DIY aficionados<br />
& tradies alike that are seeking an eclectic<br />
range of painting and decorating tools and<br />
hardware at incredible prices.<br />
The outlet store will offer a constantly<br />
changing array of products including<br />
paint brushes, artist and cosmetic brushes,<br />
rollers, roller sleeves, paint tools and<br />
hardware, protective wear, clothing and<br />
accessories, surface protection, painting<br />
incorrect or obsolete packaging,<br />
essentially lines that are either no longer in<br />
production or possessing any defect that<br />
will not adversely affect any performance<br />
characteristic.”<br />
Operating from Monday to Friday, 7:30<br />
am to 4:00 pm, the store welcomes both<br />
trade professionals and the general public<br />
to explore this unique selection of painting<br />
and decorating items.<br />
Serves 4<br />
Ingredients<br />
1 shallot or ½ medium white onion,<br />
sliced<br />
1 Tbsp coconut oil or mild olive oil<br />
1 large piece of fresh root ginger (about<br />
3cm), peeled and grated<br />
2 cloves garlic, grated<br />
1 green chilli, deseeded and chopped<br />
1 tsp mustard seeds<br />
1 tsp ground coriander<br />
1 tsp ground cumin<br />
1 tsp ground turmeric<br />
300g dried black/brown lentils<br />
1 × 400ml tin of coconut milk<br />
200g Swiss chard, washed and roughly<br />
chopped<br />
Natural or dairy-free yoghurt, to serve<br />
(optional)<br />
Fresh coriander, chopped<br />
Directions<br />
In a shallow saucepan, fry the shallot<br />
or onion in the coconut or olive oil over<br />
a medium heat for 5 minutes, until it<br />
starts to soften and caramelise, stirring occasionally.<br />
Add the ginger, garlic and chilli and all<br />
of the spices, and fry for another 5 minutes,<br />
stirring often.<br />
Mix in the lentils, coconut milk and<br />
650ml water.<br />
Bring to the boil, reduce the heat and<br />
simmer for about 40–50 minutes, stirring<br />
occasionally, until the lentils are soft and<br />
the water absorbed. Add the Swiss chard<br />
and cook for 5 minutes, until wilted.<br />
Directions<br />
Preheat the oven to 150degC<br />
fan/170degC.<br />
Spread the drained beans on a baking<br />
tray and bake for 15 minutes until slightly<br />
dried out. (This is important.) Add the oil to<br />
a medium-large saucepan over a mediumhigh<br />
heat. Add the pepper, shallot or onion,<br />
mushrooms, garlic, cumin, paprika and<br />
mixed herbs and saute for around 8 minutes<br />
until soft. Remove from the heat and set<br />
aside to cool a little.<br />
Place the sauteed vegetables and all the<br />
remaining ingredients, including a good<br />
pinch of salt and grind of pepper, in a large<br />
food processor and pulse until combined,<br />
leaving some larger chunks.<br />
Using wet hands (as it helps prevent the<br />
mixture sticking), shape the mixture into<br />
6 patties (each roughly 8–10cm). Line a<br />
baking tray with parchment paper and place<br />
the patties on top. Put the tray in the fridge<br />
for a couple of hours, to help the patties stick<br />
together.<br />
Preheat the grill to a medium heat or the<br />
oven to 190degC fan 210degC.<br />
If grilling, drizzle a little olive oil over the<br />
patties and place them under the grill for<br />
8 minutes. Turn them over, then grill for 4<br />
minutes on the other side, checking every<br />
few minutes as every grill is different. They<br />
should look a little golden.<br />
If baking, drizzle a little olive oil over<br />
the patties, then bake in the oven for 10<br />
minutes.<br />
Flip them over and bake for a further 10<br />
minutes.<br />
–ODT