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Pie-maker extraordinaire: Mrs Dentons


“Cut my pie into four pieces, I don’t think I could eat eight,” said baseball catcher Yogi Berra, but however big your appetite and whatever you crave, there is a stunning homemade pie for you at Mrs Dentons takeaway café and deli on Kendal Avenue.

 

Owner and pie maker extraordinaire, Delwyn Lanauze spent years in the Chatham Islands which brought out her resourcefulness and stimulated the creativity that she brings to her homemade goods.

“I love the freedom to create; I am constantly coming up with new ideas,” Delwyn says.

While you will always find specialty Chatham Island blue cod pies in the range, the sky is the limit beyond that.

The season might inspire a delight such as turkey cranberry and brie, while the following month a mussel, red curry and coriander pie is simply a work of genius.

There will be 55 gourmet pies including scallop pies at $5 each while stocks last (limit of three each and only homemade beauties, not the Fairlie Pies).

Delwyn’s sweet treats are legendary: her favourites are cinnamon scrolls, while date scones and cheese scones are fresh and hot every morning, but you’ll need to be quick.

There are also take home heat and eat meals – check Facebook for the weekly offering, plus a selection of homemade chutneys which change with the seasons.

Open Monday to Friday 8am to 3pm, Saturday 9am to 2pm.


 

Never Fail Gluten-Free Vegan Vanilla Cake


This three-layered six-inch cake is sure to wow the most hard-to-impress guests!

 

By Sara Kidd

 

Prep time: 15 mins | Cook time: 27 mins

INGREDIENTS
Dry
1 ½ cup white rice flour
3/4 cup almond meal (almond flour is even better)
1/2 cup potato starch
3/4 cup white sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Wet
1 ½ cup soy milk
1 ½ tbsp white vinegar
1/2 cup vegetable oil
1 tbsp pure vanilla or 1 tsp vanilla bean paste
Egg Replacer
3 tbsp ground flaxseed meal
7 ½ tbsp hot water

METHOD
Preheat the oven to 160C/320F.

Grease and line three six-inch cake tins with vegetable oil and baking paper, and then dust the cake tin with a tiny amount of gluten-free flour to coat.

Make your flaxseed ‘egg’ by mixing flaxseed and water together and set aside to thicken.

In a large mixing bowl sieve flours, starch, baking powder, baking soda, salt and sugar together and give it a quick whisk to combine ingredients.

In a large jug, mix vinegar with soy milk until it becomes thick. Then add oil and vanilla and mix together. Add thickened flax ‘egg’ and stir.

Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.

Pour batter into each cake tin making sure they both have the same amount of batter and tap on the bench to release air bubbles.

Place tins into the middle of your oven and bake for 25 minutes or until a skewer poked into the middle comes out almost clean.

Allow to sit in the cake tin for 10 minutes before turning onto a cooling rack.

Run a knife around the outside of the cake before flipping it onto your cooling rack.

Let it completely cool down and ice with your favourite vegan buttercream.


Dedicated to GF


The Totally Gluten Free Bakery (TGF Bakery) is dedicated to making delicious and solely gluten-free food daily at their Colombo Street premises, which can be bought over the counter or be delivered anywhere in the city. In fact, TGF Bakery has become so trusted a name within the Coeliac and GF community that they pretty much deliver to cities nationwide.

 

 

Despite a couple of moves and the disruption of the earthquakes, TGF Bakery, which began back in 2006, has maintained strong and longstanding loyalty from its customers because they appreciate the wraparound service from owners Wendy and Lori. It’s something they both take very seriously.

“From the outset, our business was all about serving those with Coeliac disease and GF requirements. We’ve met so many amazing people and continue to do so. We love the face-to-face interaction with customers, getting to know them and understanding their needs is very important to us,” Lori says.

With their move to Sydenham, TGF Bakery now enjoys a prime location nestled amidst a smart shopping precinct with very convenient parking for customers to pop in for whatever they need, including GF flours and other baking ingredients, or just relax with friends over a coffee.

In many ways, TGF is more than a bakery – it’s a hub… the hub of its community.

Find Totally Gluten Free Bakery at 290b Colombo Street, phone 03 341 1172. Open Monday to Friday 8am-5pm and Saturdays 8am-4pm (closed public holidays).


 

Black forest in a glass


Whether you’ve got leftover brownie or cake to use up, or you make one from scratch, this rich Black Forest is a treat to tempt any Valentine.

 

INGREDIENTS
Cake and cherry mix
4 slices of chocolate cake or brownie
2 tablespoons of a cherry liqueur
410g can of pitted black cherries
2 tablespoons white sugar
1 stick of cinnamon
2 teaspoons cornflour
4 scoops vanilla ice cream

Chocolate Sauce
100g chocolate, melted
1/2 cup of cream

METHOD
Cake and cherry mix
Break cake or brownie into small pieces, sprinkle with cherry liqueur and set aside.

Drain and reserve half a cup of liquid from the pitted black cherries. Place 1/2 cup of the cherry syrup in a saucepan with white sugar and the cinnamon stick. Cook over a medium heat, stirring constantly until the sugar is completely dissolved. Bring this to the boil, before removing from heat.

Dissolve the two teaspoons of cornflour in one tablespoon of water, then add this cornflour mixture to the cherry syrup mixture and cook over a medium heat until sauce boils and thickens.

Remove pan from heat, discard cinnamon stick, then stir in cherries and set aside.

Sauce
Combine melted chocolate and cream in a small bowl and mix well.

TO SERVE
Place half the cake into the base of four individual serving glasses.

Add half the cherry mixture to each glass, then top with remaining cake and cherry mixture. Place a scoop of ice cream on top then pour over chocolate sauce.

Serve immediately.