Quick and easy pesto and mayonnaise
Thu, 18 Feb 2010 8:35p.m.
With grocery costs on the rise, New Zealanders are seeking cheap and easy ways to avoid that costly trip to the supermarket.
Niki Bezzant from Healthy Food Guide shows how to make a simple pesto and mayonnaise with household ingredients.
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19/02/2010 10:54:30 a.m.
Caroline Campbell wrote:
Dear Campbell Live team,
I thought you might be vaguely interested in following up on the appallingly weak state of NZ cream that fat old Fonterra serves to the unsuspecting public under its Anchor brand. I recently returned from the UK where to my delight I could easily buy proper cream, which is readily available in the supermarkets. By proper cream I mean full fat cream - the type we used to get in NZ in the 60s and 70s. The percentage of fat is about 39% - 42% in UK cream (45% for clotted cream). Whereas in NZ, the fat percentage in Anchor cream is about 31 to 33%. Fat adds flavour and density. Both qualities sadly missing in Fonterra's cream. The point is that Fonterra is so proud, some would say arrogant, about the quality of its dairy produce, but they can't even get their cream right. When i spoke to a representative from Anchor they said that NZers were happy with the cream. I asked how they knew this - had they conducted a poll etc? - and they said no they hadn't but when they tried selling double cream it didn't sell well. My suspicion is that there is a cost savings for Fonterra in serving a weakened cream to the market, and an arrogant presumption that New Zealanders wouldn't have a clue about what sort of cream they were buying anyway.
Apologies for the rave, but with so many small producers trying so hard to make great produce in NZ, it annoys me that the great fat giant Fonterra lowers the tone by making millions out of thin and insipid muck that barely passes for cream. Enough said.
If you made it through this rant, I thank you.
Kind regards, Caroline
19/02/2010 10:46:23 a.m.
Wendy Stocks wrote:
Is it possible to have the recipes for Mayonaise and Pesto as shown on Campbell Live last night.
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