08 Dec Spreading Festive Cheer at Scarecrow
You will perhaps have noticed an absence of newsletters recently. We had the tremendous luxury of an extended time in France, highlights of which included many cycling adventures, shopping in local farmers’ markets and meals cooked and shared with family and friends. It kept me away from my work!
So it’s hard to believe that December is already upon us… and I hope that might mean summer too is on its heels. We can be sure that Christmas is near and holidays ahead, time to spend with family and friends. Or even, just with yourself and a good book! I’m recovering from my first Covid infection. Fortuitously, The Covenant of Water, by Abraham Verghese was on my bedside table and I was spared the insult of feeling isolated – the extraordinary characters in his beautiful book populated my waking hours.
It feels to me that we live in such difficult times, with disaster always hovering, occupying centre stage or fixed resolutely in my peripheral vision, but an author such as Verghese reminds me of the immense human struggles over time, each generation building on the shoulders of the last. Family, land, water, faith and the political and scientific discourse all flowing together and constantly pushing and reshaping our world.
Maybe over these upcoming holidays we might all reflect on how we can contribute toward building a more just, peaceful and sustainable world.
Thinking of a sweet summer season ahead, here is a dessert recipe. It’s a Torte and is perfect served with your favourite fresh summer berry salad recipe (I like to add oranges to my berries). The recipe is dairy free… but I would serve this with a Greek yoghurt or mascarpone on the side. I use Orange Flower Water – if you can’t get it, or don’t like it, just double the quantity of orange rind.
Honey, Almond & Olive Oil Torte
This recipe needs a pan of about 23cm diameter (no loose base). Line the bottom with baking paper and use a vegetable oil to grease the fluted edges (use paper towel for this job). It’s an ‘upside down’ cake – and there is a syrup to add at the end.
Step 1
Pre heat your oven to 175C.
In a lined baking pan spread 1/3 cup of flaked almonds. Toast in oven until golden at the edges. About 5 minutes (depending on your oven).
While the almonds are toasting scatter 1/3 cup brown sugar over the prepared Torte Pan. When the almonds are ready, scatter them onto the sugar layer.
Step 2
In a bowl combine thoroughly your dry ingredients:
3/4 cup almond flour
1/2 cup plain 00 flour
1 tsp baking powder
1 pinch salt
Finely grated rind of 1 orange
1 tsp cinnamon or cardamon (to your liking)
Set aside.
Step 3
In a separate mixing bowl
Whisk together 6 egg yolks and 1/2 cup castor sugar (put separated egg whites in a large bowl, ready to whisk later).
Continue whisking while adding in order:
3/4 cup liquid honey
3/4 cup olive oil
2 teaspoons fleur d’orange
Juice 1 orange
Whisk vigorously until creamy and smooth.
Slowly fold in the dry ingredients.
Step 4
Lastly whisk the 6 egg whites until stiff. Fold half the egg whites into the main mix until well incorporated, then add the rest and fold in gently until smooth.
Pour mix into prepared pan. Bake for about 40 minutes, or until centre is slightly risen and the edges are beginning to pull away from the pan. Use your finger to check the centre is not wet – or insert a skewer if you’re not sure.
Step 5
While the cake is cooking prepare the syrup in a small pan by warming together the following ingredients. Stir until sugar is dissolved:
1/4 cup liquid honey
1 tablespoon sugar
Grated rind of 1 lemon
Juice of 1/2 lemon
Set aside.
Step 6
Remove cake from oven. It will be a little risen. Let it stand for 5 minutes, it will ‘deflate’ a little. Now spoon over the warm syrup. Allow cake to fully cool in pan (at least 2 hours) before using a knife to release the edges, turn it onto a flat serving dish or board. Sprinkle with icing sugar mixed with cinnamon or cardamon (depending on which you have put in the cake!)
As this is an ‘upside down’ Torte you could add other things to the base layer (which then becomes the top) – when we were in France I enjoyed adding the last of the autumn figs cut in half with cut face to the base of the pan. I think apricots could also work well.
Bon appetit!
Alison
We’re embracing festive vibes!
As the festive season fast approaches, your favourite central city artisan café and grocery store is bustling with holiday spirit. It’s always wonderful at this time of year to welcome both local and international visitors to Scarecrow. Friends and family choosing to reunite ahead of Christmas in our cosy space makes for a really lovely, buzzing atmosphere. Come and enjoy the vibe over a freshly brewed organic coffee and something tasty to eat, our friendly team will pull out all the stops to ensure a fabulous time at Scarecrow.
As a wonderful customer chose to say in a recent 5 star review, ‘In short: a perfect place.’ We couldn’t have worded it better!
Scarecrow traditions
One of our very favourites just has to be our handmade Traditional Brandied Fruit Christmas Cakes. They are rich, moist and delicious, and a very sensible way to lighten the 
load at this time of year. Available in two sizes, choose between the decadent Glazed Fruit or the classic Marzipan. To secure yours in time for the big day, call the team on 09 377 1333 and place your preorder. Let Scarecrow take one more thing off your list of things to do!
Artisan treasures for kitchen and home
Discover the charm of Kiwi craftsmanship with our 
curated home and kitchenware collection. We have a gorgeous range of exquisite linen tea towels and napkins by Ali Davies, and delicious, authentic culinary gifts from the very clever team at Cara Telle. We absolutely love the Stollen and handmade Christmas Stars available at this time of year only! Of course we have our range of mouthwatering New Zealand made chocolates, with plenty of festive options in the mix. As always, our core focus is supporting small boutique NZ producers and makers, and most of what you’ll find on our shelves has been made right here in Aotearoa. Let’s show them our support!
Festive feasting…
With all the busyness ahead, you’re going to need sustenance! Our Spring Menu is full of brunch and lunch favourites. Dishes like Mediterranean-inspired Hummus Plate, rich North African Lamb Meatballs and classic ‘Cioppino’ seafood stew, full of flavour and nourishment. On our daily specials board you’ll find authentic housemade pasta dishes; or head to the cabinet for freshly made sandwiches and salads, pastries, and sweet treats – perfect for a nourishing lunch on the go! Come and grab a bite at Scarecrow, there really is something for everyone.
Scarecrow Ciblir Eggs
Pronounced ‘chil-BEER’, Çiblir Eggs are featured on the 
Scarecrow menu for the first time! This is an authentic Turkish dish of poached eggs served on garlicky yogurt and drizzled with chilli oil and fresh herbs, served with soft pide to mop up all the flavours. Çılbır Eggs are a popular breakfast or brunch dish in Turkey, and this dish has been warmly welcomed (to say the least!) at Scarecrow. You’ll find it next to our beloved Shakshuka and vegan Shakshuka on the Spring Menu – come in and try!
Get the BBQ cranking!
Calling all BBQ lovers and hot sauce fans! We’ve added two amazing new flavours to our Apostle Hot Sauce collection. First up, St. Valentine, a super unique saucy blend of lavender and rosemary-infused hot honey. If you like things a little more heated then you’ll want to check out Mary Magdalene, made with a crispy chilli oil that will give your taste buds a spring wake-up call!
Come in and ask the team about our Apostle gift boxes, ideal for the season (and the food lover you want to impress!).
Les Anis de Flavigny Bonbons
Les Anis de Flavigny bonbons have been produced since the 9th century and are a favourite in France, from where I am recently returned. Packaged in cute, vintage keepsake tins (resuable!), these French sweets are produced in the same charming French village where Juliette Binoche’s ‘Chocolat’ was filmed. They make a lovely, thoughtful gift, too!
In more ‘authentic sweet something’ news, we hope you’ve managed to try some of the 
most gorgeous NZ made Turkish Delight we stock. Loukoumi, based in Rangiora in the South Island, hand-produces these extremely moreish, melt-in-mouth treats from original Turkish recipes. Although do do have their own Christmas twist – an especially spiced Turkish Delight exclusively for Christmas! They’re scrumptious – try them! We have a great selection of sweet gifts and goodies at Scarecrow, so do check them out next time you visit us!
Holiday hours, and our thanks to you!
Scarecrow will be open until 2pm on December 24th, ensuring you have plenty of time for last-minute gifts and goodies. Lots of time too, to enjoy a relaxed brunch or lunch with friends and family. The Scarecrow team has worked hard this year, so we look forward to a couple of weeks’ break before reopening on Monday, January 8th, 2024. Our heartfelt thanks for your wonderful support this year, and we look forward to welcoming you back in January. From all of us here, we wish you a safe, relaxed and happy summer break!