Tania Anderson's Profile

Discussions Tania Anderson is involved in

  • Win one of 3 one year Underwear Subscriptions with Man Supplies

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Jon on 09.06.10

    Well - I would like this for my boyfriend - his manly thing to do most probably involved watching golf on tv and then going to play a round - or fishing! In some of the most horrendous pairs of underpants I have ever seen on a human being! Ranging from stained (shudder) to holey (in the non religious sense - although he may disagree) to a pair of satin boxers that he has had for 15 years. God help me. More about Win one of 3 one year Underwear Subscriptions with Man Supplies

  • VnC Cocktails

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Priyank on 08.09.09

    A MEaculpa Miagi Mule - a worked moscow mule - with cucumber, mint, lime, and wasabi in there with all the vodka etc etc. Absolutely brilliant! Tried making at home - WAY too much wasabi had tragic results! More about VnC Cocktails

  • Win a double pass to: Year One

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Big Dog on 14.09.09

    Id take madonna albums and bury them so that the people in the future will consider them fossils and realise that she actually has been around since the dawn of humanity and is just refusing to die!! More about Win a double pass to: Year One

  • Diesel Only The Brave

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by T on 04.08.09

    New Zealand Rocks! And it has photos of rocks...that's funny. More about Diesel Only The Brave

  • Creative Architecture

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Craig D on 01.07.09

    I think there needs to be a balance between being modern and innovative with practicalities and rationality - architecture is a representation of our time and culture and should reflect this. More about Creative Architecture

  • DEFIANCE

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Courtney on 08.04.09

    My defiance? I say no to bum sex More about DEFIANCE

  • Crowded Elevator Competition

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by azpen on 08.04.09

    Tania - becasue I love this label and would love to see new designs and these designers ideas!!! More about Crowded Elevator Competition

  • Mothers Day Made Easy with Roses Are Red

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by paula on 08.04.09

    She's on Facebook haha and doesn't judge the hideous and unfortunate photos people tag me in! More about Mothers Day Made Easy with Roses Are Red

  • Tickets to Taste of Auckland

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Dan on 02.03.09

    Roast Loin of Pork with Baked Apples and Cider Gravy
    But I use pork belly - cook it on 250 for 30 minutes then slow roast for 2 2 1/2 hours on 150.

    Ingredients
    Pork:
    2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
    Small bunch sage, leaves chopped
    Small bunch thyme, leaves chopped
    1 1/2 cups extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    3 tablespoons all-purpose flour
    1 (12-ounce) bottle hard cider
    1 cup chicken broth
    1 lemon, juiced optional
    Apples:
    8 Gala or Golden Delicious apples
    1 lemon, juiced
    1/4 cup (1/2 stick) unsalted butter, at room temperature
    1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
    1/2 cup golden raisins
    6 sage leaves, chopped
    2 garlic cloves, minced
    1/4 cup dark brown sugar
    Kosher salt and freshly ground black pepper
    1 cup hard cider
    1 tablespoon lemon juice
    Directions
    Preheat the oven to 375 degrees F.

    Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

    Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

    To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

    serve with braised cabbage in a leek and garlic butter sauce and mashed potatoes.



    More about Tickets to Taste of Auckland

  • Autumn HomeShow

    Last post: Tania Anderson on 14.03.11 at 01:45 | Started by Tania Anderson on 11.03.09

    I live in a flat, a dingy villa of a place. BUt we try our best - home made art, couch covers and cushions etc to try and make it feel like a home...doesn't work too well but we try More about Autumn HomeShow

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