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Spinach and Ricotta Crepes

Feature Cafe: Swiss Café and Bakery

Franz and Eveline Mueller moved to New Zealand from Switzerland in 1991. The couple had owned a bakery in Switzerland, and were keen to set up a similar one on the North Shore.

In February 2013, it will be 20 years since they opened their bakery – Swiss Café and Bakery on Milford Road.
The bakery was busy from the outset. In 1993, the first year they were open, they sold over 6000 Christmas mince pies. It was a testament to the hard work and care they poured into their bakery and the excellent food they produced.
Franz and Eveline strive to make their food the “authentic Swiss way”, and are proud of the fact that everything they serve is made from scratch on the premises.
“We make everything ourselves, from the puff pastries to the fillings and breads,” says Eveline.
The bakery offers a wide range of food, including freshly cooked breakfasts and lunches, along with cabinet cakes
and pastries.
They also provide special occasion cakes and party breads, encouraging customers to arrange a consultation with them if there is a special idea or requirement they have in mind.
Franz and Eveline enjoy using their business to get involved in the North Shore community. Recently, they provided all the food for the ladies participating in the 48-hour knitathon, organised by Crafty Knitwits last month.
“Those ladies are always coming in here for their lunch – it was great to support them in their good cause,” says Eveline. “They were raising money for Child Cancer, it’s lovely to be able to get involved in that kind of thing.”
No doubt the knitters were pleased with the delectable gesture too.

Swiss Café and Bakery, 5 Milford Road, Milford. Open: Monday to Friday 8am until 4.30pm, and weekends 8am until 2.30pm. Phone: 09 489 9737



Sumo Salad Cafe

We love contributions to Channel Magazine from our 'locals'. One such local is Jacqui Wright, the friendly host at Sumo Salad in Takapuna. Jacqui (and husband Stuart) have put their hands up to provide a monthly contribution – to inform our readers of how to make tasty and healthy salads, and other bits and pieces. This month Jacqui's contribution is a great recipe for scrumptious Spinach and Ricotta Crepes.


Spinach and Ricotta Crepes
By Jacqui

Crepes
1 cup plain flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter
 
Method: Whisk together flour and eggs. Gradually add in the milk and water. Add the salt and butter; beat until smooth. ¼ cup of batter in a frying pan over medium high heat. Tilt the pan with a circular motion so that the batter coats the surface evenly. Lightly brown both sides of the crepe.

Neapolitan Sauce
3 tablespoons olive oil
2 garlic cloves chopped
1 425g/15oz tin chopped tomatoes
1 tablespoon fresh oregano and basil
2 teaspoons brown sugar
Salt and black pepper to taste
 
Method: Heat the oil in the pan and gently fry the garlic until slightly browned. Add the rest of the ingredients (except herbs) and simmer gently for 25 minutes, stirring frequently until all the liquid has disappeared from the surface. Add herbs whilst still hot. Mix 500g of Ricotta with 150g of cooked spinach. Place approx. 150g on mix on a crepe and roll evenly. Continue to roll crepes until mix has gone (approx. 4) Place in oven proof dish. Pour Neapolitan sauce over the middle of crepes covering 2/3 of their surface.  Sprinkle some Parmesan over the sauce and place in an 180 degree oven for 10 minutes until heated through. Bon appetite.
Sumo Salad Café, 67 Hurstmere Road, Takapuna,
Phone 489 7866. Email: takapuna@sumosalad.co.nz

by Channel Editorial

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