180 Kitchener Road
Milford
Auckland
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18 days ago
24 days ago

Become a Kaipatiki Project member

Grant from Grant Haworth - Barfoot & Thompson

This is a great organisation, well worth learning about and getting involved. They are making a real difference in our communities.

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32 days ago

Sardine Pasta – with home-made croutons

Grant from Grant Haworth - Barfoot & Thompson

*Note this is a good base recipe. You can use it to create other dishes – simply swap out the sardines for salmon, or bacon or tuna or for vegetarian options use lentils or beans or similar Ingredients
Serves 2-4

Method
Using a bread knife slice a cup of old bread into small cubes.
Place the … View more
*Note this is a good base recipe. You can use it to create other dishes – simply swap out the sardines for salmon, or bacon or tuna or for vegetarian options use lentils or beans or similar Ingredients
Serves 2-4

Method
Using a bread knife slice a cup of old bread into small cubes.
Place the bread cubes into a frying pan with olive oil or butter and heat through on a low heat – the oil or butter needs to coat the cubes on each side.
Season with your choice of dry herbs & salt & pepper
The herbs I used were basil and dill but experiment & get creative, use other dry herbs and seasoning of your liking – Load in the flavour.
Once crispy – Transfer into a bowl and put aside

While you are cooking the croutons - Add water into a pot that is large enough to cook the pasta. Add a pinch of salt and bring to the boil. Add the pasta and cook to just soft but firm (al dente)

While the pasta is cooking, add into the now seasoned frying pan 1 small diced onion, several cloves of chopped garlic, olive oil or butter and cook through.
Once cooked flavour with the same dry herbs (basil and dill) and any other seasoning of your choice.
Add in a portion or all of the sardines (including the sardine oil which is full of flavour)
Add hot sauce to taste and If you have any fresh herbs or spinach greens on hand stir them in – get creative.

Once the Pasta is cooked use a set of tongs to add the pasta to the ingredients in the frying pan. Then mix everything together using the tongs, coating the pasta in the sauce.

Serve into a bowl or plate , season with salt and pepper and a squeeze of lemon or lime.
Sprinkle the croutons on top

Bon appetite – Enjoy

Grant Haworth – Barfoot & Thompson Milford

32 days ago

Barfoot & Thompson Magic of reading story book series

Grant from Grant Haworth - Barfoot & Thompson

We are excited to launch our Magic of Reading Story Book series where some of your favourite sports stars, like Olympic pole vaulter Eliza McCartney, will bring life to our young author books. The series celebrates our Magic of Reading programme, which gifts every child who spends a night in … View moreWe are excited to launch our Magic of Reading Story Book series where some of your favourite sports stars, like Olympic pole vaulter Eliza McCartney, will bring life to our young author books. The series celebrates our Magic of Reading programme, which gifts every child who spends a night in Starship Hospital their very own book. We have gifted 52,000 in 3 years and in total over 190,000 books in the past 16 years with help from Starship Foundation. Check the videos out here and keep your eyes peeled for more celebs to come - bit.ly.... NZ Olympic Team

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39 days ago

Lemon and Lime Curd Recipe

Grant from Grant Haworth - Barfoot & Thompson

This is an easy recipe that transforms backyard fruits into a tasty treat

Ingredients
220gm caster sugar
220gm butter
Zest of 1 lemon or Lime or both
300ml (about 6 lemons and or Limes)
6 eggs beaten lightly with a whisk
View more
This is an easy recipe that transforms backyard fruits into a tasty treat

Ingredients
220gm caster sugar
220gm butter
Zest of 1 lemon or Lime or both
300ml (about 6 lemons and or Limes)
6 eggs beaten lightly with a whisk

Method
Place sugar, butter, lemon zest and juice in a heat resistant bowl and place over a pot of water on medium heat (like a double boiler)
Heat and stir with a wooden spoon till butter has melted. Take off heat and strain eggs into mixture.
Return to heat with a thermometer attached and cook, stirring constantly, until temperature reaches 75 deg C.
If you don’t have a temperature gauge cook through until mixture thickens enough to coat the back of a spoon.
Remove from the heat and stir to prevent mixture overheating at base and egg from curdling.
Pour into hot sterilized jars while still hot or enjoy straight away, adding the curd to your favourite dessert or ice cream or morning tea treat or on toast or in a banana smoothie and so on.
You can get creative with this tasty treat.

Bon appetite

Grant Haworth
Barfoot & Thompson
Milford

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