Pay it online, report an issue or request a service, submit on it, or ask us.
The Fencing of Swimming Pools Act was introduced to protect young children from the danger of drowning.
The Council has a range of community buildings available for hire for recreational activities, events, meetings and private functions.
The Council has 112 units in Kaiapoi, Oxford, Rangiora and Woodend for people over 60 with limited means.
You can share your views about the Council's plans and projects by making a submission.
The Waimakariri District Council is one of the largest employers in the Waimakariri District and has become an employer of choice.
are an inevitable part of cooking - sometimes we can accidentally cook too much
while other times our eyes are bigger than our stomachs.
A savvy cook can use the leftovers from one meal as the
starting point for the next. This way of cooking not only ensures that any leftover
food doesn’t go to waste, but it can also save you time and money.
When making a meal, consider what your options may be for
using the leftovers. Sometimes, it may be even worthwhile to deliberately
create leftovers to make tomorrow’s meal easier. If mashed potatoes are on the
menu, throw a couple of extra in the pot to cook which you can turn into potato
salad or to make fish cakes the following day.
Roast vegetables are a very versatile leftover to have – use
them to make a salad, put them in a frittata or make hummus.
150g roasted pumpkin (or another leftover roasted vegetable like kumara or capsicum)
400g can chickpeas, drained
3 tablespoons olive oil
2 tablespoons tahini
1 garlic clove, crushed
Juice of 1 lemon
Salt and freshly ground black pepper
1 teaspoon cumin
Olive oil for drizzling
Paprika, to sprinkle
1. Put the pumpkin, chickpeas, olive oil, tahini, garlic and half the lemon
juice into a food processor and blend until it forms a smooth mixture. If you
don’t have a food processor, you can use a hand blender instead.
2. If the mixture is too thick, add more lemon juice. Taste
and season with cumin, salt and pepper.
3. Put the hummus into a bowl, drizzle it with a little more
olive oil and sprinkle with paprika.
Serve with crackers, toasted bread or pita chips.
Tip: You can keep the liquid from the chickpeas (which is
known as aquafaba) to use as a substitute for eggs in other recipes like
mayonnaise or meringues. Check out the aquafaba chocolate mousse recipe at www.lovefoodhatewaste.co.nz