Home' The Mirror Queenstown Lakes : December 5th 2012 Contents 12
Unique, contemporary cuisine
Open Tuesday - Saturday 11.30am - 2.30pm and 5.30pm - Late
Also open Christmas Day for lunch and
New Year's Eve as normal. View menu at Menumania.co.nz
Ph 03 448 9174 Bookings advisable
Centrepoint Carpark (beside Video Ezy)
PRESENT THIS AD AND
REDEEM A FREE LOAF!
1 voucher per table
Be staunch Walk Tall
Open from 5pm daily. Lunch start
26th Dec - 13 Jan from 12pm
Level 1, 50 Cardrona Valley Rd,
Wanaka. Ph 03 4436901
Unique in Central Otago
Summer Hours - from boxing day
Restaurant, Wine tasting &
11.00am until 4.30pm - DAILY
5.30pm until close - SATURDAY
other evenings - phone 4453211 to enquire
Find the LazyDog cnr Gladsmuir Road &
SH6 - midway between Cromwell & Wanaka
Please call 03 445 3211
PH 4473 715
Open for Lunches & Dinner,
Indoor & Outdoor Dining areas
96 Centennial Ave, Alexandra. Bookings Ph 448 6482
with Allyson Gofton Roll up for a summer treat
Annie Bastow shares a tasty recipe for
strawberry arctic log.
The ideal dessert for big and little kids! An
unbeatable combo of lemony sponge and
strawberry icecream. Pretty as a picture.
1-litre strawberry icecream
1G4 cup caster sugar
1G4 cup plus 2 Tbsp flour,
sifted grated rind of half a lemon
1G2 cup strawberry jam
1. Soften the icecream a little. Shape into
a 30-centimetre log on a large piece of
cling wrap, baking or greased paper. Roll
up tightly to enclose and return to the
2. Preheat the oven to 200 degrees
Celsius; line a 20cm by 30cm Swiss roll tin
with baking paper.
3. Whisk the eggs and sugar together
until thick, pale and doubled in volume.
Gently fold in the sifted flour and lemon
rind. Spread evenly into the prepared tin.
4. Bake in the preheated oven for five to
six minutes until golden brown.
Remove from the oven, sprinkle with a
little extra caster sugar, cover with a tea
towel and leave to cool completely.
5. To assemble: turn the sponge out of
the tin onto a board lined with cling wrap.
Remove the paper from the sponge and
spread the jam over the pale side.
Unwrap the strawberry icecream log,
place it on one side of the sponge and roll
up tightly in the cling wrap so that the
edges of the sponge meet. Return to the
freezer to set.
6. Remove from the freezer 10 to 15
minutes before serving to soften a little.
Sprinkle with icing sugar and slice to
serve with strawberries and whipped
Preparation time: 20 minutes.
Cooking time: Five to six minutes.
Serves: Six to eight.
Perfect summer drink complement
Lesley Christensen-Yule makes crisp savoury straws to serve with a
cold beer or a chilled summer wine.
1 cup flour
1G4 teaspoon mustard powder
1G8 teaspoon cayenne
1G8 teaspoon ground black
100 grams butter, cubed
1 cup grated Edam cheese
1 egg, lightly beaten
Egg wash or milk to glaze
2 tablespoons finely grated
1. Preheat the oven to 180°C.
Line an oven tray with baking
2. Place flour, mustard,
cayenne and black pepper
into the bowl of a food
processor and pulse to
combine the ingredients. Add
the butter and cheese and
process until the mixture
resembles coarse crumbs.
Add the lightly beaten egg
and pulse until the mixture
forms a dough.
3. Tip the mixture out and
knead it lightly to make it
smooth. Wrap in plastic wrap
and refrigerate for 30
4. Roll out on a lightly floured
surface to 1G2cm thickness.
Cut into strips about 1cm
wide and 8cm long. Arrange
the strips 2cm apart on the
prepared baking tray. Brush
the strips with the egg wash.
Sprinkle with the Parmesan.
5. Bake in the preheated
oven for about 12-15 minutes
or until golden. Cool on
a wire rack before packaging
into some airtight containers.
Preparation time: 1 hour
(includes 30 minutes resting
Cooking time: 15 minutes
• To make egg wash, beat
together 1 egg yolk with 1
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