These Days


These days you can find me on Instagram by either clicking on the "red" sweetmarynz link under the Instagram heading top right of this page or if you are on Insta yourself, find me under the same: sweetmarynz. Happy following.

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Lavender Life

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 With the best will in the world, I still haven't managed regular blog posts here. Lots going on re: my lavender filled sachets so if you can please come and see me on my Instagram account you will see very regular posts there. Please click HERE  ðŸ’œ
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Lavender

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Each year we harvest our five large lavender plants which once dried will give me enough lavender rubbings for my vintage style lavender sachets. These plants grow in perfect conditions at a friend's lifestyle property. I planted them about four years ago and from memory they are Grosso but as I can't find the original tags I'm not absolutely sure. I also grow a few plants in my garden to top up this harvest, ending up with about 2 kilos of the dried rubbings. At present the only outlet for my lavender sachets are from a beautiful shop in Havelock North (NZ) called The Garden Marke t,  which is  packed full of an eclectic mix of vintage items for your home and garden. For more recent updates follow me HERE on Instagram.
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Ginger Crunch

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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.
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