Fairview Heights news is brought to you by the team at North Shore Times
Recent posts
Thank you for using Neighbourly
Aucklanders continue to be urged to conserve water, as concerns grow about the region's shortfall. …
Our Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Riki Bennett to discover a range of edible and not so edible plants, trees and berries.
The forage was then followed by a gourmet luncheon and some of the menu items were prepared using the Kai … View moreOur Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Riki Bennett to discover a range of edible and not so edible plants, trees and berries.
The forage was then followed by a gourmet luncheon and some of the menu items were prepared using the Kai cooker.
The main highlight was the Kahikatea Berry Jelly which consisted of berries foraged from a year ago.
Click below to read the full story on our blog
National Geographic is calling for Kiwis to help spot orca, to feature in upcoming wildlife document…
Enchroma glasses are being tried on by people who are colour blind for the first time at NVision EyeCare - Albany.
Hey neighbours, most of us are lucky enough to get on with the people we live next door to, but what can you do if you don't?
We asked some experts how to stop minor irritations turning into something more serious, and who you can you turn to if things start to get out of hand - because … View moreHey neighbours, most of us are lucky enough to get on with the people we live next door to, but what can you do if you don't?
We asked some experts how to stop minor irritations turning into something more serious, and who you can you turn to if things start to get out of hand - because being better neighbours can only have a positive impact on the quality of our communities, and who wouldn't want that :)
On Friday we celebrated another wonderful year of JUMP JAM 4 StarJam with schools from around NZ!
Students, teachers and our StarJam Jammers danced their hearts out, all in the name of StarJam.
We're so grateful to everyone who got involved - your support means our Jammers get to keep on … View moreOn Friday we celebrated another wonderful year of JUMP JAM 4 StarJam with schools from around NZ!
Students, teachers and our StarJam Jammers danced their hearts out, all in the name of StarJam.
We're so grateful to everyone who got involved - your support means our Jammers get to keep on unleashing their potential in music workshops every week.
Join our adventurers this Night at the Museum!
Bring a torch, explore the darkened galleries - a fun night-time adventure for the whole family this school holidays!
Suffer a sailor’s life on-board, as we navigate the southern oceans with Cook and company. It’s going to be all hands-on … View moreJoin our adventurers this Night at the Museum!
Bring a torch, explore the darkened galleries - a fun night-time adventure for the whole family this school holidays!
Suffer a sailor’s life on-board, as we navigate the southern oceans with Cook and company. It’s going to be all hands-on deck as you learn how to behave in His Majesty’s Royal Navy – avoid the dreaded cat o’ nine tails and sample some questionable 19th-century naval food.
Have you got what it takes? Well, let’s batten down the hatches and join in the fun in this overboard quest.
This event sells out, so book your tickets now to avoid missing out.
Owning this house has been a long-time dream for Grant and Melanie Nicholls. For a decade they lived…
Hi, my name is Michele Danneels and I have been a practicing speech language therapist for over 20 years who is now looking to help adults with their English. I am available to help with listening, conversations, grammar, and pronunciation. If you are interested, please contact me on: 021 319 657… View moreHi, my name is Michele Danneels and I have been a practicing speech language therapist for over 20 years who is now looking to help adults with their English. I am available to help with listening, conversations, grammar, and pronunciation. If you are interested, please contact me on: 021 319 657 or email me on: m_danneels@yahoo.com
Shurpa (also spelled shourpa, shorwa, shorpo, сhorba, shorba, shorpa, shorpo, sorpa) is a rich and thick soup that will help you enhance your physical power and regain strength if you have lost it, ranks among the foremost first-course dishes of the Uzbek cuisine.
To cook shurpa you will need:
… View moreShurpa (also spelled shourpa, shorwa, shorpo, сhorba, shorba, shorpa, shorpo, sorpa) is a rich and thick soup that will help you enhance your physical power and regain strength if you have lost it, ranks among the foremost first-course dishes of the Uzbek cuisine.
To cook shurpa you will need:
* 0.5 kg of mutton (ribs or fillet) or beef;
* 300 g of onion;
* 200 g of carrot;
* 200 g of capsicum;
* 200 g of tomatoes;
* 200 g of potatoes;
* spices (salt, zira, black pepper and others);
* herbs (dill, parsley, coriander or any other you like or are accustomed to);
* about 2 l of water; shurpa must not be too thin, it is a thick soup.
The ingredients listed above can be found in almost all shurpa recipes, and the only thing that makes all the types of this dish differ from each other is the way it is cooked.
Put large pieces of meat and bones into cold water and boil them for 1.5-2 hours. As the water starts to boil, turn down the fire.
Then take the meat and bones out and separate the meat from the bones. Cut the meat into small even pieces and put them back into the broth.
Now add vegetables cut into large pieces and boil the soup on small fire so that the vegetables can gradually become soft and give the soup all their taste.
Pickle tomatoes may prevent the potatoes from boiling up properly, which is why the tomatoes should be added at the end of the cooking process, together with herbs and spices.
After being finished, the shurpa can be portioned out in traditional bowls (kosa), with a handful of fresh herbs put in each bowl.
Shurpa can also be served separately, that is, broth in large bowls and meat and vegetables in a dish.
Today and tomorrow you can try Shurpa in our bakery.
Do you trust your council? Do you feel safe at home? Take our survey about your town.
For the Your Place survey we've put together a series of questions which should provide us with a comprehensive set of data that will be analysed and put in context for us by a team from AUT University.
… View moreDo you trust your council? Do you feel safe at home? Take our survey about your town.
For the Your Place survey we've put together a series of questions which should provide us with a comprehensive set of data that will be analysed and put in context for us by a team from AUT University.
We'd love to hear from you. Find out more here.
The NZ Transport Agency advises of the following overnight closures for motorway improvements: Northern Motorway (SH1), Southern Motorway (SH1), Northwestern Motorway (SH16), Upper Harbour Motorway (SH18) and the Southwestern Motorway (SH20).
Closures start at 9pm and finish at 5am - unless … View moreThe NZ Transport Agency advises of the following overnight closures for motorway improvements: Northern Motorway (SH1), Southern Motorway (SH1), Northwestern Motorway (SH16), Upper Harbour Motorway (SH18) and the Southwestern Motorway (SH20).
Closures start at 9pm and finish at 5am - unless otherwise stated. Please follow the signposted detours. Click here to see a detailed list of affected areas.
Safe travels neighbours!
Ingredients
* 2 medium Zucchini
* 2 Red Bell Peppers
* 3 large Tomatoes
* 1 Yellow onion
* 2 large Carrots
* 1/2 cup Ketchup
* Black Pepper to taste
… View moreIngredients
* 2 medium Zucchini
* 2 Red Bell Peppers
* 3 large Tomatoes
* 1 Yellow onion
* 2 large Carrots
* 1/2 cup Ketchup
* Black Pepper to taste
* Salt to taste
* Olive or Avocado Oil
🍆Prepare all vegetables. They should be diced into roughly one inch cubes.
🥬Preheat dish with a little bit of oil. Add in onion and carrots to the dish, cook them until they soften.
🥒Add in bell peppers, tomatoes, zucchini and ketchup. Season with salt and pepper.
🍅Cook the veggies on low heat for roughly 60 minutes. Make sure to stir the mixture every few minutes.
🍽 The spread is best served cold. You can store the spread in a fridge for several weeks.
Also you can find amazing Vegetable Zucchini Spread in Russian style in our store. We are waiting for your every day.
© Neighbourly 2024
Loading…
