Sweet Mary

Ginger Crunch - a New Zealand classic with a twist. Lois Daish ( much missed food writer for The Listener a couple of years back) says this version is from the Wholemeal Cafe in Takaka. It is absolutely delicious. Two good sized pieces have been eaten rather quickly already. Base: 150g butter 2 tbsp golden syrup 3/4 cup soft brown sugar 3/4 cup desiccated coconut 1 1/2 cups rolled oats 3/4 cup plain flour 1 1/2 tsp baking powder 2 tsp ground ginger Preheat oven to 175C Line a 20x30cm slice tin Put butter, golden syrup and sugar in pan and melt gently together. Remove pan from heat and mix in all the other ingredients. Press into tin and bake for 15 minutes - I find if I go over this time it goes too crunchy when cool. Mark into squares while still warm and spread with icing. Leave to cool completely (if you can!) before cutting through icing. Icing: 60g butter 120g icing sugar 2 level tbsp golden syrup 3 tsp ground ginger Melt together and beat till smooth.

I went to a fabric sale this morning in the Havelock North Community Centre - its on tomorrow too from 10a.m. There are many rolls of beautiful fabric including the very pretty Amy Butler ones below.

Happy Easter everyone!

Two beautiful bunches of sunflowers to enhance our sunny autumnal days in Hawkes Bay. I put them up high so that they could be seen in all their glory. While on the sunflower theme, just had to take a photo of the "sunflower" quilt that I am making for a special wedding in France this summer.