Vetro Mediterranean Foods, 538 Anglesea Street, Hamilton
Now opened in Hamilton and another due to open in Rotorua.
Found this wee treasure trove in Hamilton and had a wonderful time fossicking around all the products they have for sale. Some very yummy Bruschettas, a very good range of flavours. The rice and pasta are to die for. Lots of the usual pickles including Jalapenos too. All so reasonably priced in fact everything this reasonably priced. Lots of dried fruit, plus sugared ginger, and gorgeous packets of dried fruits i.e. kiwifruit, pawpaw etc, so yummy for Christmas or in fact anytime.
Best check out their website (www.vetro.co.nz) just far too many glorious food items to mention, I bought a wonderful Balsamic Vinegar, very yummy.
What makes us laugh? What we know - the familiar - turned on its head and jabbed with a fork. For centuries what women have known best is domestic life and all it entails - home - family - marriage - sex. As women have gained confidence in their newly acquired roles in the workplace, they have learnt to jab their forks a little deeper and combine both the traditional role and modern role of women and keep it together.
Monday, 12 September 2011
Friday, 27 May 2011
Fig & Raisin Chutney
1 cup of dried figs
Half a diced onion
1/4 cup brown sugar
1/2 cup cider vinegar
8 ounces of crushed pineapple undrained
1 teaspoon finely cut fresh ginger
1/2 teaspoon of garlic (minced)
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Handful of Sunmaid Raisins
Cut the stems off the figs and roughly chop
In a medium saucepan, combine figs with all other ingredients
Simmer for 30 minutes uncovered, stirring occassionally until smooth (not gluggy)
Pour into hot sterilised jars and seal (use small glass jars with lid)
Yummy with: crackers and assorted cheeses, any cold meats, beef or chicken burgers, ciabiatta bread or just licked off the spoon!
Enjoy
Post Note: delivilish with Blue Vein Cheese
Half a diced onion
1/2 cup cider vinegar
8 ounces of crushed pineapple undrained
1 teaspoon finely cut fresh ginger
1/2 teaspoon of garlic (minced)
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Handful of Sunmaid Raisins
Cut the stems off the figs and roughly chop
In a medium saucepan, combine figs with all other ingredients
Simmer for 30 minutes uncovered, stirring occassionally until smooth (not gluggy)
Pour into hot sterilised jars and seal (use small glass jars with lid)
Yummy with: crackers and assorted cheeses, any cold meats, beef or chicken burgers, ciabiatta bread or just licked off the spoon!
Enjoy
Post Note: delivilish with Blue Vein Cheese
Summer has faded.....
.....and my vegetable garden has a few wispy plants lingering on, the basil, how splendid it was and how many leaves were plucked from the 5 plants I had. The tomatoes have wizened along with the beans and tomorrow it all goes on the vege tip. Time for winter veges: silverbeet - all colours and types, leeks as cute as, and beetroot plants. The rocket is still rocketing and have been picking for salads for the past couple of weeks. The chives, oregano and parsley and mint are still growing well. Off to Palmers in Bethlehem to finds some exotic veges to plant - maybe some baby carrots would be nice. Let the sun shine for the weekend to slightly warm the soil.
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