Wednesday, August 11, 2010
I received a nice surprise in the mail today - a packet of postcards from Moo. I had ordered them, but wasn't expecting them nearly so soon. The order went in on July 31st, was completed on August 5th and reached me today - the 11th - even though the original estimate for delivery date was August 26th. So I was most impressed, both with the prompt service and the quality of the cards.
I chose thirty of my favourite photos, and ordered a packet of 60, so I have two of each, one to send and one to keep. I could have had postcards printed in New Zealand, but to get a reasonable price I would have to order a hundred or more of one design.
The image above is one of the cards - it reminds me I haven't been walking in the hills since the beginning of winter. We do get sunny days in winter, so perhaps I will try and get back up there one weekend soon.
The full recipe for the hummus and kumara burgers referred to in the previous post:
1 onion, peeled and chopped
2 and a half tsp minced ginger
1 and a half tsp ground cumin
2 300g cans chickpeas, drained
300 g jar of hummus
1 and a half cups cooked and mashed red skinned kumara (sweet potat0)
3 tbsp freshly chopped coriander (cilantro)
Gently cook the onion and ginger in a dash of oil until soft but not brown. Stir in the cumin and cook for one minute.
Process the chickpeas in a food processor till coarsely chopped. Turn into a bowl with half a jar of hummus. Add the mashed kumara, coriander and cooked onion, mix well. Shape into 8 burgers and refrigerate for at least 1 hour before cooking.
Heat a dash of oil in a pan and cook for 2 - 3 minutes each side.
Serve with coriander and yoghurt sauce:
Combine the remaining hummus, half a cup of plain unsweetened yoghurt, 1 - 2 tbsp fresh lemon or lime juice and 2 tbsp freshly chopped coriander, mix together.
(Although, I rather like the burgers with salsa instead of the coriander and yoghurt sauce).
The recipe used to be on the Food in a Minute website, but I can't find it there any more. I guess they take the old ones down.