Home' Christchurch Mail : December 20th 2012 Contents 15
CHRISTCHURCH MAIL, DECEMBER 20, 2012
For more information and delicious recipes visit us at
Get all your ingredients and more only at
68 Hawke Street • Phone: 03 388 7214 • Mobile 027 306 3002
Email: firstname.lastname@example.org • Website: www.bininn.co.nz
SPICY LENTIL BURGERS:
QUINOA TABOULI SALAD
• 2 Onions, peeled and chopped
• 2 Carrots, finely chopped
• 1 Celery Stick, finely chopped
• 2 Tbsps Olive Oil
• 1 Clove Garlic, crushed
• 225g Brown Lentils, cooked and drained
• 6 Tbsps Parsley, chopped
• 1 Tbsp Lemon Juice
• Flour and Oil (for coating and fr ying)
1. Fry onion, carrot & celery in oil for 10 minutes or until soft.
2. Add the garlic, brown lentils, parsley and lemon juice.
3. Mash thoroughly until the mixture holds together.
4. Shape mixture into burger patties and coat in flour.
5. Fry in oil, cook each side until golden brown.
Bring 3 cups of water to a boil in a 2 quart saucepan. Add quinoa and return to a
boil. Reduce heat to medium/low and cover pan and simmer for 12 minutes, or
until the water is absorbed. Let stand covered for 10 minutes. Fluff with a fork
and set quinoa aside until you are ready to assemble the asalad.
1. Using a peeler thinly peel just the rind of
2 lemons. Place in a bowl with the juice or all
4 lemons, tartaric acid and sugar.
For the salad:
• 1 1/2 cups quinoa, rinsed well
• 3 cups water
• 1 bunch of green onions, thinly slice
• 1/2 bunch of fresh mint, finely chopped
• 1 bunch of flat leaf parsley, finely chopped
• 1 cucumber, chopped into 1/4 inch pieces
• 1 pint of cherry or grape tomatoes, cut in half
• 8 ounces crumbled feta cheese
• 4 lemons
• 2 tsp tartaric acid
• 2 cups sugar
• 2 1/2 cups boiling water
1/2 cup olive oil • 3 tablespoons red wine vinegar • 2 tablespoons lemon juice
2 tablespoons dijon mustard • 2 teaspoons minced garlic
Salt and pepper to taste
2. Pour over boiling water and leave to stand until cool. Strain and bottle and
keep refrigerated until required. Make up using 1 part syrup to 3 parts water
or try with lemonade or soda water.
Monday to Saturday 9am-4pm
247B Annex Rd, Middleton, Chch
UNBEATABLE PRICES HUGE SAVINGS
TO BE MADE
Lots More in Store ...
$3 each $10 each $20 each From $3
Where quality brands cost less and we won't be beaten on price!
NZ MADE BUNKS:
Solid wood and
also convert into
two single beds
Single now $799
King Single now $879
242 Ferry Road (cnr of Wilsons Road)
377 8887 www.bedworld.co.nz
Christmas Super Sale
The Team at Bedworld wishes a
Merry Christmas and Happy New Year
to all their customers. Thanks for the record breaking year!
TASTY: Pea Hummus
is simple to make and
It's time to turn
over a new leaf
New year: Nikki Griffin, of New Brighton Bin Inn.
With 2013 just around the corner,
it is time to turn over a new leaf
and take control of your health,
says Nikki Griffin, of New Brighton
''We can help make healthier
eating and reducing the cost of
''These days, many people are
returning to basic living and
taking control of what's in their
food, and Bin Inn focuses on that.''
Nikki and her staff are
''passionate foodies'' and happy to
share their knowledge with
''I have started living with a lot
less rubbish in my diet, and it's
amazing how much better you
feel, even when you are just
making small, simple changes.''
Bin Inn also encourages
customers to recycle -- to bring
their own containers to refill.
''You are paying only for the
product...sothis way you are
saving money as well as looking
after the environment.''
Follow New Brighton Bin Inn on
billboardme.co.nz for delicious,
Whero Pea Hummus
11G2 cups whero peas -- sprouted
2 Tbsp of tahini
1 tsp sea salt
2 lemons juiced
4 garlic cloves crushed
1 cup water
1 pinch paprika
When the peas are sprouted put
and take out the hard ones. They
make a distinct noise when
dropped on the plate.
Bring a pot of water to the boil.
Remove from heat and let stand
for 1 minute.
Place the sprouted peas in the
hot water and let sit for 5 minutes.
Then put the peas in a high-
powered blender or a food
processor, add the rest of the
ingredients and blend.
Adjust the amount of water to
achieve the right consistency.
Note: I like my hummus chunky so
you can give it a quick whiz and
then add chopped parsley.
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