42 days ago

Semi Retired Driving Instructor available for driving lessons

Steve from Albany

I established and used to own A1 Driving School, which is well known in Auckland. As a neighbourly gesture, I can take anyone for a one hour lesson in their own car for $39 per hour, normally $70.

For more info call Steve on Ph: 0273430869. Please feel free to ask any questions.During driving lessons we will do 1: Driver observation and signalling at roundabouts 2: Lane changing procedures 3: Forward Parking 4: Three point turns 5: Reverse Parallel Parking Procedures 6 : Flush Median Procedures 7: Gap Selection 8: 50k - 60k and motorway driving etc. Bookings fill fast as I only do a few lessons a week now.

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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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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?

6 hours ago

❗ GIVEAWAY ❗

The Team from New Zealand Red Cross

Fun fact… it’s 537 steps up Baldwin Street in Dunedin – that means you’d have to walk up it almost 19 times to get 10,000 steps! Thanks to Hannah, our legendary Community Fundraising Coordinator for stepping up to the challenge.

We still have plenty of New Zealand Red Cross Cups to give away. All you need to do is sign up to Red Cross Journey, be one of the first 100 participants to raise $100 and we’ll send you a KeepCup!

Red Cross Journey is our annual fundraising step challenge - with a difference. Walk 10,000 steps a day for 21 days and learn about the journey of someone involved with Red Cross while raising funds to help people in need.

For more information or to make a donation, visit: www.redcrossjourney.org.nz...

Thank you for your support.