6 Thursday <strong>July</strong> <strong>11</strong> <strong>2024</strong> Qestral Care Facilities 171 Prestons Road, Redwood | www.burlingtonvillage.co.nz | 03 383 1222 Burlington and Alpine View’s premium resthome/hospital care facilities are open for tours. Both facilities are single storey, with large apartment-sized care suites - each with ensuites and personal decking, leading to tranquil gardens. MID-WINTER OPEN DAYS EVERY THURSDAY FOR THE MONTH OF JULY 10AM - 2PM Subsidiaries of Join us for mulled wine & mince pies! 10 Alpine View Lane | www.alpineview.co.nz | 03 383 2294
Thursday <strong>July</strong> <strong>11</strong> <strong>2024</strong> 7 Adding ginger for warmth in winter Discover New Brighton Ginger’s warming magic makes it a great edition over the winter months, writes Penelope Maguire Pear and ginger layer cake with chocolate ganache This is a beautiful cake that is reminiscent of sticky ginger toffee pudding (and is equally good served warm with vanilla ice cream) but is re-imagined as a sophisticated layer cake sandwiched between rich dark chocolate ganache. Ingredients 340g butter 1½ cups firmly packed brown sugar 1½ cups golden syrup (540g) 3 ¾ cups flour (450g) 2 Tbsp ground ginger 2 tsp ground cinnamon 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 1½ cups of milk (375ml) 3 eggs, lightly whisked 4 large ripe pears, sliced Method • Preheat oven to 180°C and grease and line two deep 20cm cake tins. • Melt butter, brown sugar and golden syrup in a saucepan until smooth and combined. • With a whisk, stir together flour, salt, ginger and cinnamon then sift in the baking powder and baking soda in a large bowl. • Mix eggs and milk in a separate bowl. Then very gently combine the eggs and milk with the dry ingredients and butter/sugar mixture in the large bowl, folding until combined. It should be a reasonably wet mixture. • Pour batter into the cake tins and top with sliced pear, then bake for 50-60 minutes until a skewer comes out clean. • Allow to cool in pan for 20 minutes before turning out on to a cake rack and allowing to cool completely before layering together with the whipped chocolate ganache (see below). Whipped chocolate ganache Ingredients 375g 70% dark chocolate, finely chopped 1½ cups cream Method • Place the finely chopped dark chocolate in a heatproof bowl. • In a saucepan, heat the cream until it barely comes to a simmer, but do not let it boil. • Pour the heated cream over the chopped chocolate. Let it sit for about 2-3 minutes to soften the chocolate. • Gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy. • Allow the ganache to cool completely in the fridge then whip in an electric mixer on high till doubled in size before topping each cake and sandwiching together. Triple ginger and cardamom kisses Similar to the classic; however, I like to do these ginger kisses in a lined muffin tray, simply because it’s easier and tidier than piping on to oven trays and sandwiching with butter cream, but you can do that too. Topped with fluffy ginger buttercream and glacé ginger, these pack a gingery punch. Ingredients Makes 12 medium cupcakes 2 cups flour (240g) ¾ tsp baking soda ¾ tsp baking powder 3 Tbsp ground ginger 2 tsp ground cardamom 1 tsp ground cinnamon <strong>11</strong>5g butter, softened ¾ cup white sugar (150g) 4 Tbsp golden syrup 3 large eggs ½ cup milk Ginger butter cream and glacé ginger to serve Instructions • Preheat your oven to 180°C. Grease and line a 12-cupcake tin with paper liners. • In a large mixing bowl, cream together the softened butter, sugar and golden syrup until light and fluffy. Add the eggs one at a time, beating after each addition. • In a medium bowl, sift together the flour, ground ginger, ground cardamom, ground cinnamon, baking soda and baking powder. Set aside. • Gradually add the dry ingredients to the butter mixture, add milk and mix until just combined. • Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre of the cake comes out clean. • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Then pipe on big dollops of the buttercream (see below) and top with glacé ginger. Ginger buttercream Ingredients 225g softened butter 4 cups icing sugar, sifted 1 tsp ground ginger 1 tsp vanilla extract 2-3 Tbsp milk or cream Method • With the whisk attachment, beat softened butter on medium speed until smooth and creamy and gradually add icing sugar, beating on low, then medium speed until well combined. • Add salt and vanilla extract, beat until combined. • Add cream or milk, one tablespoon at a time, until desired consistency is reached. • Beat on medium-high speed for 3-5 minutes until light and fluffy. – Otago Daily Times Vibrant artwork celebrates our city The stunning artwork Christchurch Landing by Keith Drury – a fitting tribute to our much-loved and resilient city, is available in limited edition prints at Frame ‘n’ Copy in North New Brighton. In fact, the story of this unique and colourful artwork began at Frame ‘n’ Copy. A customer had taken another print of a Keith Drury painting, Belfast Cove, into Frame ‘n’ Copy to be framed. The style and vibrant colours of that work captivated the team, sparking the idea to approach Keith to create an artwork depicting Otautahi Christchurch. He was delighted with the opportunity and the resulting painting, Christchurch Landing, is a truly special representation of the city. Cnr Keyes & Bowhill Rd North New Brighton www.framencopy.co.nz ph. 382 0867 info@framencopy.co.nz Depicting over 30 places and several activities, the work serves as both a tribute to and celebration of the vibrant place we are proud to call home. Specific details about the locations, their history, and blogs about the artwork can be found on the dedicated website, www.celebratechristchurch.co.nz. Limited editions of the print in five different-sized print and canvas options are available at Frame ‘n’ Copy, Tait Gallery in Hanmer and The Juniper Collective in Cashel Street. With every print sold, a donation is made to I Am Hope, the charity dedicated to supporting youth mental health. The artwork can also be viewed at the Theatre Royal. Picture framing Photo Printing Canvas Printing Photo blocks Business cards Photocopying Plan printing Signage Invitations <strong>Post</strong>ers/Flyers Scanning Typing Laminating Binding and so much more ... PHOTO PRINTING Print photos from your phone or USB come in-store, upload them though our website or send in by email. All sizes! A photo cropping, enhancement and restoration service is available. Fast - friendly - local - at competitive prices
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