Woman’s Weekly New Zealand – September 02, 2019

50 NewZealandWoman’sWeekly

GODDESS

Wendyl Nissen

OUR GREEN GODDESS

It’s only natural!

Forage for samphire,

enjoy mint sugar, grow

your own salad, and

preserve your precious

cashmere jumpers.

TRY THIS

When roasting meat,

add a small teaspoonful

of sugar to a corner of

the baking tin. It will

caramelise and help make

lovely brown gravy.

LOOK OUTFOR THIS

SALTY TREAT ONYOUR

NEXT BEACHSTROLL

ahead

Buttered samphire

As the warmer weather arrives, keep an eye

out for samphire growing at the tops of New

Zealand beaches. It particularly likes hanging

out in mud flats. Samphire has a similar taste

to asparagus and is prepared in a similar

way. Simply snip off the shoots just above

ground level.

50g butter

1 good handful of samphire, washed

and chopped

Juice of ½ lemon

Black pepper, to taste

Heat the butter in your frying pan until

bubbly, then stir in the samphire so it’s

coated. Cook for a minute or two, then

squeeze the lemon juice over the top and

add the pepper. Eat as is or serve with fish.

DID YOU KNOW?

IF YOU ROLL FRUIT

SUCH AS SULTANAS

OR CHERRIES IN

BAKING POWDER

BEFORE ADDING TO

YOUR CAKE MIXTURE,

THEY WON’T SINK.

Nana’s

RETRO

RECIPES

Insteadofbuyinginsectspraythatkillsthecreepy

crawlies in your garden, why not think about

attracting birds instead? Hang several bird feeders

around your garden – the birds will have a feed and

then stick around, and spy some tasty caterpillars

and beetles they can eat. In my garden, I notice

waxeyes swing by my vege patch in the evenings

for a feed and I’m always very glad to see them.

NATURAL PEST CONTROL