42 days ago

What do you think about residential parking zones?

Mandy Te Reporter from East & Bays Courier

Hi neighbours, Parnell's parking zone could be extended and changes could be made to St Stephens Ave. Auckland Transport is proposing a residential parking zone in Parnell East of two hours from Monday to Friday, 8am to 6pm. Changes will be made to make crossings on St Stephens Ave more visible. What is parking like in your area?

Please add NP if you do not wish for your comment to be in print.

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More messages from your neighbours
2 hours ago

Take your taste buds on a tour of Auckland

Paul Reporter from Stuff

WARNING: This video is guaranteed to make you hungry. 🤤🤤🤤

From a 7-course chocolate degustation to the cheesiest toasted sandwich you've ever seen - these are some of most delicious food spots of them all. And the best part? They're all in Auckland.

To read more, click here.

Who would you take along with you to taste these mouthwatering meals?

4 hours ago

Cheese Soufflé Recipe

New Zealand School of Food & Wine

Celia Hay's soufflés served hot from the oven are as impressive as they are comforting.

Ingredients
1 knob Butter, melted, for greasing
¼ cup Breadcrumbs
4 Eggs, at room temperature, separated
290 ml Milk
40 g Butter
30 g Flour
1 tsp Dried mustard
1 pinch Cayenne pepper
85 g Cheddar cheese, grated

Directions
1. Heat the oven to 200C. Place a baking sheet on the shelf in the top third of the oven.
2. Brush ramekins or souffle dishes with the melted butter.Coat lightly with breadcrumbs by tilting the ramekins so the breadcrumbs stick to the butter. Tip out any breadcrumbs that do not stick.
3. Separate the eggs. Be sure to get no yolk in the egg whites. Put the whites in a bowl, ready to whisk.
4. Warm the milk in a pot or microwave.
5. Melt the butter in a saucepan, stir in the flour and cook for 45 seconds.
6. Gradually add the warmed milk, stirring until smooth. Remove from the heat, add the mustard, cayenne pepper, grated cheese and stir in the egg yolks. Taste the mixture — it should have good flavour. Season with salt and pepper if required.
7. Whisk the egg whites until just stiff and mix a spoonful into the cheese mixture to loosen it. Fold in the remainder of the whites with a metal spoon or spatula. Spoon the mixture into the ramekins so they are twothirds full.
8. With the back of a spoon or your fingertip make a one centimetre rim around edge of the souffle mixture. This gives a “top hat’’ appearance to the cooked souffle.
9. Bake for 8-10 minutes until well risen and golden brown. Avoid opening the door until the last minutes of cooking time. To check if the souffle is cooked, wobble the ramekin gently. If it is very wobbly, cook for a little longer

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R
5 hours ago

Street Numbers stolen from multiple properties on Victoria Ave.

Robyn from Remuera

I’ve just noticed the theft of loads of residents street numbers off their gates and fences. Scum low life’s who think it’s ok to thieve others property. SO sick of this. Mine not gone as gate intercom has really good security camera in it. Wonder if anybody has camera footage of these crims at work. It’s time the scrap metal dealers accepting this stolen property were taken to court & charged also. Hoping the one on TV other night that accepted grave plaques was charged & penalized as the thief woman got 2yrs in klink.