Home' Greymouth Star : April 12th 2017 Contents Greymouth Star
Wednesday, April 12, 2017 - 7
hrow-together bakes are
favourites in our house.
Anything that does
not require creaming
butter and sugar gets
the tick. So I am sharing
some of our current
Two of the bakes are prepared using the
time-and-effort saving food processor.
Many traditional cakes can be adapted for
grating-kneading-dicing machine but
generally they will not be quite as light
When combining ingredients of different
textures, start with the hardest and by the
time the softest food is added, the harder
ingredients will be mixed. An investment
in the largest, most powerful mixer you can
afford is money well-spent.
Always use room-temperature ingredients
— eggs will fluff up more readily and
butter will combine more easily. If a batter
looks as if it is curdling, add a little flour to
I have turned the traditional Anzac
biscuits into bites — this way I do not feel
so guilty for enjoying two cookies with my
The original biscuits were developed by
the wives of New Zealand and Australian
soldiers during World War One. The
combination of baked rolled oats, flour,
golden syrup, butter and sugar stayed fresh
and travelled without crumbling to the
other side of the world.
These tempting bites are
also delicious sandwiched
together with coffee icing —
see the Easy Walnut Slice
1 cup each: plain flour,
rolled oats, desiccated
1⁄2 cup lightly-packed brown
125g butter, chopped
2 tablespoons each: golden syrup, water
1⁄2 teaspoon baking soda
Preheat the oven to 180degC. Line
2 large oven trays with baking paper.
Combine the flour, rolled oats, coconut and
sugar in a large bowl.
Melt the butter and golden syrup in a
saucepan on low heat. Combine the water
and baking soda, until smooth. Stir into
the butter mixture. Pour into the rolled
oats mixture, stirring until well combined.
Roughly roll level teaspoons of the
mixture into balls and place on the trays
about 3cm apart. Flatten with a fork.
Bake for about 15 minutes, until golden
and crisp. Cool on a wire rack. Makes
Quick plum cake
Other fruit such as pears, apples, firm
kiwifruit or frozen berries could be used in
place of the plums. The colour of the plums
adds to the appeal.
1 teaspoon ground cinnamon
1⁄3 cup flour
1⁄2 cup each: brown sugar, chopped
walnuts or pecans
11⁄2 cups plain flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1 teaspoon each: baking soda, vanilla
3⁄4 cup sugar
125g butter, chopped
2 large eggs
1⁄2 cup milk
11⁄2 cups stoned and sliced red plums
Preheat the oven to 180degC. Lightly
grease and line a 20cm springform cake
pan with baking paper.
To prepare the topping, place all the
ingredients in a food processor and blend
until the nuts are finely chopped. Place
To prepare the cake, place all the
ingredients — except the plums — in
the food processor in the order listed and
blend until well combined. Pour into the
prepared cake pan. Top evenly with the
plums. Sprinkle with the topping.
Bake for about 45 minutes, until a skewer
inserted in the centre of the batter comes
Chocolate beet loaf
Use cooked beetroot that has not been
stored in vinegar or brine.
175g cooked beetroot, chopped
1⁄8 teaspoon salt
11⁄3 cups (200g) plain flour
100g dark cocoa powder
2 teaspoons baking powder
3⁄4 cup caster sugar
2 teaspoons vanilla essence
200ml walnut oil (eg Uncle Joe’s)
75g dark chocolate (finely chopped) or
Preheat the oven to 190degC. Line an
8-cup loaf pan with baking paper.
Place the beetroot in a food processor and
whizz, until pureed. Add the remaining
ingredients — except the oil and chocolate.
Mix, until well combined. With the motor
running slowly drizzle in the oil. Stir in the
Pour into the prepared loaf pan. Bake for
1 hour or until a skewer inserted in the
centre comes out clean. Remove the loaf
and cool on a wire rack.
Ser ve sliced with butter, table spread,
whipped cream or ice cream.
Easy walnut slice
Use plain, gluten-free biscuits if preferred.
2 packets vanilla wine biscuits, finely
1 cup finely chopped walnuts
11⁄2 cups desiccated coconut
2 teaspoons instant coffee granules
1 tablespoon boiling water
375g sweetened condensed milk
2 cups sifted icing sugar
25g butter, melted
2 teaspoons coffee granules
1 tablespoon boiling water
1⁄2 cup chopped walnuts
Lightly grease a 30cm x 22cm slice pan
and line with baking paper.
Combine the biscuit crumbs, walnuts and
coconut in a bowl.
Dissolve the coffee granules in the
boiling water. Place the butter, condensed
milk and coffee in a microwave jug and
cook on medium for about 2 minutes
or until the butter has melted. Stir well.
Combine with the dry ingredients. Press
into the slice pan. Chill.
Combine the icing sugar, butter and
coffee and mix well. Spread over the base.
Sprinkle with the walnuts. Leave to set.
Cut into squares or bars and store in an
airtight container. Makes about 24 pieces.
ou love your
pinot gris but
a wine expert
only last 18
years and it is
getting close to that for pinot gris.
Mr Brown of the large and
popular Australian wine company
Brown Brothers told me while
he was on a fishing visit here,
that wine fashions oscillated at
18-year inter vals, which is much
longer than most fads.
So, the question has to be, what
is going to be the next popular
white wine? Grape growers,
nurserymen and winemakers keep
coming up with their favourite to
take the title from pinot gris.
There are thousands of grape
varieties around the world to
choose from. Sauvignon blanc
is popular here but many people
cannot drink it because it is so
high in acidity.
Chardonnay was the fashion
white wine for 20 years prior to
being replaced by pinot gris.
Viognier is a delicious wine that
has been produced by about 50
wineries, but people could not
pronounce it so has not had a
The most popular wine in
Austria, gruner veltliner, has
not taken off here. You have
not shown any interest in
Arneis, a grape from Italy, or the
Portuguese variety, verdelho. They
have all been released here in the
past 10 years.
Now we have a new challenger
from Spain, Albarino, and you
can pronounce it easily. It has a
strongly scented aroma with a
big mouthfeel and flavours like
peaches, pears, spice and a hint
of salt. It can handle a bit of oak
contact and is usually off-dry or
Andy Nimmo of Hihi Wines
in Gisborne says: “Albarino is
a beautiful wine which is well
regarded in Europe. It is certainly
selling for high prices in London
and is in short supply worldwide.
I think it is interesting to see how
it goes in Gisborne and we might
have something special.”
Look for it, ask for it, try it and
see how it compares with pinot
gris and as an alternative for
sauvignon blanc drinkers. I think
you will like it.
Valentino — Into a mixing glass
campari, a nip of sweet vermouth,
stir and strain into a cocktail
glass. Garnish with an orange
Rosemary syrup — Heat a cup
of sugar and a cup of water in
a saucepan till melted and add
4 rosemary sprigs. Boil for one
minute and sit till cool then strain
it into a screw-tight container.
Lasts a month.
“There’s no such thing as bad
whiskey. Some whiskeys just
happen to be better than others.
But a man shouldn’t fool with
booze until he’s fifty; then he is a
damn fool if he doesn’t. ”
— William Faulkner 1957.
White wine choice
Shingle Peak Reser ve Chardonnay 2016 — If you
are drinking this with a meal it will make a good
match and improve most dishes of medium intensity
food. If you are having it straight you will enjoy the
stonefruit aromas and the flavour like peach brulee in a
full bodied style. Drink now till 2019. Dry. $13 to $20.
Super Juice Berry Happy Belly — More a food
than a refresher. It’s a probiotic juice from apples,
blackcurrants and banana. It tastes good so it must be
good is not always a sensible statement but I think it
applies with this drink. 750ml. $3.
Sawmill Pilsner — Bright golden colour, slight
bubbles, grapefruit aroma and a sweet caramel malty
richness on your palate with a very gentle bitter
hoppiness. All the way from Matakana, Northland.
Red wine choice
Trinity Hill Syrah 2015 — ‘Moreish’ is an old-
fashioned word that is not used much these days but
it describes this wine well. The taste reminds you of
raspberries, licorice, spice and that exotic soy umami
flavour kept vibrant with soft tannins. Drink now,
don’t keep. Dry. $19 to $21.
So what is after
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