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.


Unknown said...

Thanks for recipe..going to make them tomorrow whe my sister arrives home from the gold coast!

Unknown said...

Meant to say..I love this very NZ wonderful to turn it into a postcard. Great idea.