Coromandel Life Spring/Holiday 2013

16

COROMANDEL LIFE

SPRING 2013

Kiwi

Holiday Recipes

Sticky date pudding with butter scotch sauce

300 gram dates (pitted and chopped)

300 gram sugar

3 eggs

500 ml water

150 ml cooking oil (not olive)

Pinch salt

3 teaspoon baking soda

300 gram flour

(Butter scotch)

100 gram butter

250 gram soft brown sugar

1 Cup cream

Method: Put chopped dates, water,

oil and pinch of salt in a pot and

bring to a boil, take off the heat and

leave to cool a little, Once it has cooled a little add sugar and stir till sugar

dissolves then and eggs and stir. When the eggs are fully mixed in shift in the

flour and baking soda. Now put the mix into a greased pudding tin and cover

top with grease proof paper and secure with string or strong rubber band.

Now there are two ways you could cook the pudding, either in a pot on the

stove with enough water to come half way up the pudding tin with a lid on it

for about an hour or until a skewer comes out clean when you stick it in to the

middle of it or the top bounces back when pressed with a finger. Or the way

cooler method is to put the pot on the BBQ next to the sausages, this may

take a little longer but that gives you far more time to drink some cold ones

while you wait.

For the butter scotch sauce melt the butter in a pot then add the brown sugar

and stir till the sugar is dissolved and bubbling. Then slowly add the cream

while still stirring so as to not shock the sugar with the cold cream that can

form lumps. Once all the cream is added, bring to a slow simmer for five mins

to make sure the sugar is fully dissolved and sauce has a nice glossy finish.

Pour the hot sauce over the pudding and serve with vanilla ice cream ... and if

using the BBQ method, a few more cold ones. ;-)

- from Nathaniel at Shells in Tairua

www.coffeelala.com

or ema

i

l coffee@coffeelala.com

phone 07.866 5373

insanely

good coffee

Winner 14 NZ Coffee Awards

From Carol Whitford

at Colenso Cafe

“One of owner Ruth

Pettitt’s favorite

recipes is the Caramel

Slice which I make on

special occasions.

”

Base

125 g butter

1/2 c sugar

2 eggs

2 c flour

2 tsp baking powder

3 tsp cocoa

Mix ingredients above

and bake in a lined swiss

roll tin till cooked.

Melt 125 g butter, 1

tbsp Golden syrup, 1 tin

condensed milk and stir

till thickened.

Pour over base and put

back into oven until the

caramel is lightly bubbly.

Ice with chocolate icing

while hot.

Smoked Chicken, Watermelon, asparagus and

feta salad drizzled with strawberry lemon mint

vinegar dressing

from Andy Corles at Castle Rock Cafe

2 cup smoked chicken (can be bought in most supermarkets)

½ cup feta cheese diced in to 1 cm cubes

1 cup watermelon – peeled and diced into 1 cm cubes

12 asparagus spears

250 grams of mixed lettuce

50 ml Castle Rock Cafe Strawberry Lemon Mint Vinegar (available online or in our shop)

1 bowl big enough to hold all the ingredients

½ cup canola oil or soya bean

Method: Cut up smoked chicken, add feta cheese and watermelon.

Place a pot of water on the stove and bring to the boil. Add the asparagus

and cook until tender.

Rinse under cold water to stop it from cooking any further.

Add asparagus and lettuce to the salad mix.

In another bowl whisk 50ml strawberry lemon mint vinegar and ½ cup of

canola oil or soya bean together

Pour over salad mix and toss all ingredients together well

Serve and enjoy.

For more ideas or to purchase our products go to

www.castlerockcafe.co.nz or

find us on Facebook!

Since strawberries are in plentiful supply at

Christmas, Andy came up with a strawberry,

lime and mint vinegar dressing, the perfect

accompaniment to spice up his popular

Smoked Chicken salad.

16

COROMANDEL LIFE

SPRING 2013

Ki

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Sticky date pudding ith butter scotch sauce

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