tasteattwenty.co.nz

New in Store! Lemon Chutney and Preserved Lemons

admin — Mon, 17 Jun 2013 04:05:44 +0000

taste @ twenty is excited to announce the arrival in store of the brand-new Meyer Lemon Chutney and Preserved Lemons from Pigeon Bay Preserves. This local company, based just over the hill, near Akaroa, lovingly crafts its products in small batches, and you can be sure the new lemon products in their range of preserves are packed full of tasty fruit and real ingredients – no artificial flavours, colours or additives here!

taste @ twenty Raises Funds for SAFE

admin — Mon, 17 Jun 2013 04:05:19 +0000

Next time you’re picking up a coffee at taste @ twenty, you can get yourself some good karma to go along with it! Right now your favourite corner coffee shop and gourmet food store is generously pledging to double any donations made to the SAFE donation box in store. ‘The voice for all animals’, SAFE is an organisation that aims to improve the lives of animals by raising awareness of exploitation and abuse. It’s a worthy cause and taste @ twenty are right behind it.

taste @ twenty is on Facebook!

admin — Thu, 06 Jun 2013 21:24:44 +0000

Now you can join the taste @ twenty community on Facebook. Keep up to date with what’s happening at your local corner coffee shop and gourmet food store – all you have to do is ‘Like’ us! In return, we’ll tell you what’s new in store (including yummy treats for the day), the latest promotions and, of course, all the in-store gossip. The hot news right now? We’re looking for a fabulous new barista to join our all-star team. Email culinaryconcepts@actrix.co.nz if this could be you (or if you know of someone who might fit the bill).

keep warm this winter with our roasted kumara and spinach soup recipe

admin — Tue, 28 May 2013 04:46:34 +0000

Winter is upon us, and the weather is cooling quickly! Soups are a great option in the colder seasons, providing a quick and inexpensive meal for the family (or for one!). This is one of our favourites.

Ingredients

1 x bunch of spinach (washed and drained)
4 x large red skin kumara
1 medium brown onion (diced roughly)
3 cloves garlic, diced
1 litre chicken or vegetable stock
1 litre cold water
Fresh thyme leaves (approx. 1/4 cup)
1 tsp salt
1 tbsp canola oil

Method

Peel and cut the kumara into quarters. Place in a roasting dish and mix with 1 tbsp canola oil. Roast in preheated 160-degree Celsius fan oven until cooked – this should take approximately 25 – 35 minutes.

Take the spinach, cut off the roots, and wash well. Drain.

In a large pot, sweat off the onion and garlic in a little oil, then add the roasted kumara, stock, water and salt – the liquid should be just covering the kumara in the pot. Add spinach and thyme.

Place pot lid on slightly ajar and bring to boil, then simmer for approximately 30 – 40 minutes.

Take from heat and blend the soup to the desired thickness with either a stick blender or liquidiser.

Season with salt and pepper to taste. Serve with either a swirl of cream or a healthy dollop of sour cream. YUM! A good crusty bread never goes astray with this either … and the leftovers are even better the next day (or you can freeze the soup for later use).

Enjoy!