holiday_2014

Keryn Drummond

of Tairua knew how

much I loved pumpkin pie and soon after

our move to NZ, she prepared this yummy

one for me, reminding me of

my mum’s back in America.

Pumpkin

Pie

600 gm pumpkin

1 400 gm can evaporated milk

2 eggs beaten

185 gm (1 cup) dark brown

soft sugar

¾ tsp ground cinnamon

¾ tsp ground ginger

¾ tsp ground nutmeg

½ tsp salt

For the pastry

375 gm (3 cups) plain flour

1 tsp salt

220 gm butter

125 ml (1/2 cup) milk

Preheat oven to 200 C. Remove seeds from pumpkin. Cut into

chunks. In a saucepan over medium heat, cover the pumpkin

with water and bring to the boil. Reduce heat to low, cover

and simmer 30 mins until tender. Drain, cool, peel away skin.

Mash pumpkin.

Prepare pastry by mixing together the flour and salt. Rub

butter into flour, add 1 tbs cold water to mixture at a time. Mix

and repeat until the pastry is moist enough to hold together.

Shape into a ball. On lightly floured board roll out to 5mm

thickness. Transfer to a 23 cm pie dish, pressing pastry to

base and sides. Cut off extra and pinch pastry securely around

the edge.

In a large bowl with mixer speed on medium, beat the

pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger,

nutmeg and salt. Mix well.

Pour into prepared pie dish. Bake in preheated oven 40 mins

or until a knife inserted in the centre comes out clean.

07 866 3887 • 8 Pye Place • Hot Water Beach • Whitianga

A favourite of locals and visitors,

Hot Waves is just a minute’s stroll

from Hot Water Beach. Enjoy

gourmet dining inside or out

on this one-acre native garden

teaming with bird life.

One of the best eateries on the Coromandel

Hi Tovi

Would like to keep the ad as it is but

just need to change the opening hours

7 Days a Week 8.30am to 4.00pm.

Friday nights we stay open till 8.30pm

for our Open Mic and Pizza’s night

We no longer have music on the last

sunday of the month, and we are not

open Saturday night, only on friday

night with the open Mic.

Otherwise that all looks marvelous

Open 7 days 8:30am-4pm • Fridays till 8:30 pm for Open Mic & Pizza night

Alyce and Mum Leann Rowe from Thames

share this Christmas family tradition.

SEAS AND

GREETINGS

oliday

ecipes

Lee Lee’s

Seafood Chowder

Brown the onion in butter and add the crushed garlic. Add the flour into the milk (put

flour into the milk bottle) and shake well. Put the onion and milk mixture together

into a crock pot and let simmer adding curry powder. Once slightly thickened add the

seafood and leave on medium until seafood is cooked. Pour in cream and stir through,

let it heat through and then serve garnishing with salt, pepper and parsley.

Tip: Add more seafood and curry as you like!

The family secret is the mussels – having one cup of chopped mussels plus another

cup blended which adds lots of flavour without using fish sauce.

Opening Hours: 7 days (Labour Weekend - Easter) 10am - 5.30pm

Winter: 5 days (closed Tues & Wed) 10am - 3 pm

3/3 Grange Rd • HAHEI • 07 866 3033

COME IN AND BROWSE OUR EXTENSIVE GIFT RANGE

•

wall art

•

prints and cards by Rachel Olsen and Charlotte Giblin

•

gorgeous NZ made skincare

•

paua and silver jewellery

•

stunning hats for summer

•

toys for all ages

•

cards

•

gift wrapping

•

exclusive range by studio k

•

Our Deli provides our very popular Habitat condiments,

a collection of specialty foods and smallgoods and a selection of kitchenware.

Gluten Free

Chocolate

Orange Cake

Mary Channings, Hot Waves Caf

Celebrate Hot Waves 10th year and treat yourself to a slice of this decadent dessert.

150 gm dark chocolate

180 gm butter

6 eggs

250 gm sugar

100 gm ground almond

6 tsps sifted cocoa

Zest and juice of 1 orange

Melt chocolate and butter, cool slightly. Beat eggs and sugar till fluffy.

Mix almond and cocoa together and fold into egg mixture. Then fold in

chocolate mixture. Add orange zest and juice.

Bake in greased tin at 180 C for 40 minutes. Cake should have a slight

wobble and top of cake firm. Cool with tea towel over top.

For the filling, melt white chocolate with cream. Whip till fluffy. Fold in the

ground hazelnuts.

Ice with Choc Orange icing

30 gm Butter

2 C icing sugar

3 tbs cocoa

Orange juice to mix to smooth consistency

Filling

2 C white chocolate

1/4 C cream

1C ground hazelnuts

COROMANDEL LIFE 2014-15 HOLIDAY

Alyce is a Realtor with Harcourt’s. Her family tree dates back at least five generations on the

Coromandel and includes Charlie & Mary Beach (owners of Tairua’s Beach store in early 1900s) and

great-grandparents Bill & Eva (Beach) Darrah. (At 94, Bill is the oldest horse conditioner in NZ.)

1 Onion finely chopped

1 teaspoon crushed garlic

1.5L milk

2 tablespoon flour

1 cup shrimps

1 cup chopped surimi

1 cup chopped mussels

1 cup blended mussels

1 cup prawns

250ml cream

Salt and pepper

Finely chopped parsley