41 days ago

NEW LISTING | Viaduct Point, Auckland

Zingela Property Management Ltd

2 Bedroom, 2 Bathroom, Furnished

This apartment is in a very sought after location with just a short walk to the Viaduct and home to the Americas Cup. With walking distance to Coffee Shops, Restaurants & Bistros, Museums, as well as Lookout Points and Ferry.

Get in touch with Bonita on 027 285 5139 for more information on this property.

More messages from your neighbours
35 minutes ago

Team JEPC's Open Homes this weekend:

Kim Thompson from Kim Thompson - Team JEPC Ray White

Dear All,

Team JEPC invites you to our fantastic Open Homes this weekend:

1) Sat & Sun, 12-12:30pm at 30J Tarawera Terrace, St. Heliers
2) Sat & Sun, 2-2:30pm at 7B Keith Ave, Remuera
3) Sat, 24 August, 2-2:30pm - 1/366 Kohimarama Rd, St. Heliers

We look forward to seeing you there!

Jude, Pete & Kim

1 hour 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.

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

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

4 hours ago

Fundraising with a difference for your school, sports team or club

David from St Heliers

Are you looking to host a fundraising event with a difference for your school, sports team or club. Look no further the Auckland Blues Music Club are offering a unique opportunity to host your event!

We can provide a licensed venue and some live ‘Blues Music’ from our very own club bands.
Forget the chocolates, pies, car washes, sausage sizzles – create a memorable fun event for your club members & supporters whilst raising money for your cause.

For expressions of interest please contact us by emailing aucklandbluesmusicclub@gmail.com or phone David Lloyd 021 338 445.
There are limited spaces for this year so get in quick! We are taking bookings for 2020. Please feel free to share this around in your community.
Check out our Face Book page - Auckland Blues Music Club