tag:blogger.com,1999:blog-58882820464781199012024-03-13T16:12:43.972+13:00DelissimonMade with loveJohnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.comBlogger407125tag:blogger.com,1999:blog-5888282046478119901.post-18887375878895327682018-10-18T16:03:00.000+13:002018-10-18T16:03:03.334+13:00New DirectionsIf you've stumbled onto this blog then welcome. Or welcome back to all those who have long given up wondering if I'll ever post again. Or hi to those who don't care and accidentally found yourself here.<br />
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I confess I'm not a huge reader of blogs in these days of Instagram and Instagram stories and the interaction that Facebook and Insta allows. In my time pressed life I'd much rather see my friends, family and fellow bloggers lives in quick picture snippets or in real life itself I suppose...but then again I love writing and I've missed writing.<br />
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So here's me dipping my little toe back into my blog and seeing how cold it is.<br />
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Delissimon has kinda been reborn these last few months. My new focus is less work and stress and more following my passion which is making food and things look pretty and pretty cool. Out of this I've relaunched with <a href="http://www.delissimon.co.nz/">www.delissimon.co.nz</a>. This is the culmination of years and years of working on my blog (I started it in 2008!), fiddling and challenging myself with photography and perfecting recipes. A culmination of the last 5 years where I've learned so much about managing in the hospitality industry and the likes and dislikes of that role.<br />
I've had some major highs and some major lows. In fact, the major lows are why I've re-looked at my whole life and decided some changes need to happen. And the fact that working for myself is the best way forward to control my life and work balance. 4 years of working through Christmas and New Years and missing important family time left me feeling guilty and like I was missing some vital time with my family.<br />
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So I gave up my full time job thinking that would fix everything.<br />
But it didn't.<br />
In fact everything fell apart after that. And sometimes to know where you are going things have to be broken down completely in order to be put back together.<br />
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So Delissimon (as well as myself) is being put back together and I'm excited to see where this leads. And please go check out my new website!<br />
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<br />Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com0tag:blogger.com,1999:blog-5888282046478119901.post-19724338794082616212015-12-09T12:35:00.000+13:002015-12-09T12:35:07.301+13:00Easy Christmas Cake<div style="text-align: center;">
Christmas cake. Fruit cake.</div>
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Not my favourite flavour. </div>
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Actually if I had to choose from a plate of cakes I'd choose anything but fruit cake. It's kinda like a last resort option if that's all that's left and I need to feed my sweet tooth. Fruit cake and fruit mince pies can go and jump in the same lonely category really.</div>
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But this cake I can make an exception for. Mostly because it has no candied orange peel or glace cherries (yuck!). It DOES have dark chocolate and Cointreau and candied ginger though. And THAT'S okay! And its so simple to make there's no reason not to make i!</div>
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1kg of fruit (I used sultanas, currants, apricots, candied ginger and dates)</div>
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2 cups cold espresso coffee</div>
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100g good dark chocolate chopped roughly</div>
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2 cups self raising flour</div>
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Soak your fruit in the coffee overnight so it soaks up all the lovely caffeine. This is where I added a healthy dose of Cointreau too (Cointreau is a delicious orange liqueur, otherwise known as triple sec) and just a nice small amount of VERY finely grated orange peel to mix through (no chunks!).</div>
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The next day I preheated my oven to 180 deg C and added the chocolate and flour to my soaked mix (warning: its real easy to sample a lot of the fruit before adding anything!). And for good measure I added another healthy dose of Cointreau. The mix required a little more liquid anyway.</div>
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Bake for 1hr and cool before cutting.</div>
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This cake is really sweet so if you want to cut down on the sweet I'd take out the dates - although these do give a lovely stickiness and flavour to the cake. But cut your slices small and its perfect with a bit of a Christmas nip or an afternoon espresso.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com1tag:blogger.com,1999:blog-5888282046478119901.post-18331994030124073072015-12-07T17:44:00.001+13:002015-12-07T17:44:20.778+13:00Hi<div style="text-align: center;">
So. If there is anyone out there still reading my little old, truly deeply neglected blog then you'll probably be surprised to see I've posted for the first time in...gosh nearly 2 years!!</div>
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I know I said I was giving this up...but I think my mojo is back. Maybe. </div>
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Life has taken over. I got a job managing a cafe two years ago and two weeks in I was buying packet chips and BISCUITS for the kids. I'd not bought biscuits since I had Katie...they were <i>always </i>homemade. Now I laugh at allll the tiiiime I had on my hands. Being a working mum for the first time in forever has come with its ups and downs and being so busy left little time to blog, take photographs or bake. If I had quiet times they were spent catching up on washing, sleep, paying bills, having a coffee with a friend. Blogging was bottom of my to do list.</div>
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I'm still working and that's not even slowing down. I'm managing a team of awesome people though and with a move to a new place closer to work (literally AT work) it's allowing me some more freedoms of my time.</div>
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It also helps that I have a new kitchen to inspire me!</div>
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We purchased our first home recently and had a brand new build which has been the most exciting and scary thing we've ever done!</div>
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It means too I could have the kitchen I really dreamed of!</div>
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Life isn't perfect but this year has been amazing. We've had challenges beyond belief. I've spent most of it without a husband as Owen got a contract to supervise growing in a new golf course in Auckland, so he has been coming down on weekends only. I've had amazing help from the best friend in the whole entire world who gave up her plans to come and wrangle the kids for me, be my cheerleader and sounding board and keep me sane. I'll be forever grateful to this wonderful wonderful woman...who has now moved on to her next adventure and to be with her family down country.</div>
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I've had the last of all my surgeries and treatments in the last year...my 5 year post cancer diagnosis mark came and went with no major dramas (just a very annoying gall bladder needing removal) and I feel so gooood, so grateful for life!</div>
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So I kinda thought now's a good time to make a quiet comeback to Delissimon. But let's not make any long term commitments yeah?</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com4tag:blogger.com,1999:blog-5888282046478119901.post-8586881516261605772014-02-11T14:00:00.000+13:002014-02-11T14:00:00.468+13:00Summer Lovin'<div class="separator" style="clear: both; text-align: center;">
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Life’s a little
tricky right now. </div>
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Oh let’s be honest when isn't it tricky?</div>
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Sometimes
nothing is more satisfying than grabbing my camera and the little folk and heading outside to the orchard for a ramble in the evening light. Watching them interact like friends,
fight like bitter enemies and laugh like conspirators all in the space of 5
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These are the simple
pleasures that I grasp onto when life becomes hard, complicated and somewhat
scary. I'm in my 30’s and I still hate having to make serious adult decisions. Lately
I've been doing too much of that and getting lost inside my own head. I've had
enough of making life complicated…wasn't that why we moved away from <st1:city w:st="on">Auckland</st1:city>?</div>
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I can’t explain more here,
and to be honest I've been through worse, but somehow it’s easy to forget that
and be consumed with the NOW of everything isn't it?</div>
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In the meantime,
these crazy, noisy and precious little people fill the joy that life sometimes
tries to steal.</div>
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And chocolate helps
too.</div>
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<br />Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com4tag:blogger.com,1999:blog-5888282046478119901.post-44971932029800836932014-01-16T19:50:00.000+13:002014-01-16T19:50:49.456+13:00Summer Plum Cake<div style="text-align: center;">
The recipe I got this cake from called it a kuchen, however to my knowledge a kuchen is a cake made with yeast as its rising agent and although, like this cake it is made with fruit, this cake is not made with yeast. So its a cake.</div>
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Its a lovely, easy and light cake and a great way to use up those beautiful summer plums though...</div>
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Summer Plum Cake (recipe credit Cake Bible)</div>
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1 1/2 cups plain flour</div>
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1 1/2 teaspoons baking powder</div>
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1 teaspoon ground cinnamon</div>
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pinch of salt</div>
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100g softened butter</div>
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2/3 cup castor sugar</div>
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2 large eggs</div>
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2 teaspoons vanilla essence</div>
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1/2 teaspoon almond essence</div>
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1/2 cup sour cream</div>
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5 large plums or 8 small/med plums, cut into quarters </div>
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1/4 cup castor sugar mixed with 1/2 teaspoon ground cinnamon</div>
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2 tablespoons butter, melted</div>
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Preheat the oven to 175 deg Celsius and line a 20cm baking tin with paper. </div>
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In a mixing bowl combine the dry ingredients.</div>
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In a separate bowl, and using an electric beater cream the butter and first measure of sugar together until light and fluffy. Add the eggs one at a time until combined then add the vanilla and almond.</div>
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Add the sour cream alternately with the dry mix and beat until smooth.</div>
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Spoon the batter into the baking tin and place the plums on top (in any pattern you choose).</div>
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Sprinkle the cinnamon sugar over the top and then brush with the oil.</div>
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Bake for 40 minutes, or until firm and springy to the touch.</div>
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Cool for 30 minutes before cutting. </div>
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This would be beautiful with a vanilla custard or a lightly whipped cream.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com2tag:blogger.com,1999:blog-5888282046478119901.post-65876777041480854552014-01-11T23:08:00.003+13:002014-01-11T23:08:53.262+13:00Long time, no blog....<div style="text-align: center;">
So I'll start by saying I'm ashamed I've not only been absent from my own blog since my last post on the 17th October, but I've not even read anyone else's either. I've been so caught up with the cafe and all the Christmas functions we held and between juggling family and keeping my house tidy (ha!) I've not even picked up my camera until last week.</div>
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I'm on a break this week - the kids headed to Auckland with my parents (thank you!!) and I'm spending some time with myself so now is the perfect opportunity to post...if anyone out there is still checking my poor neglected blog!</div>
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We had a lovely Christmas, with my brother and his girlfriend and their friends making a trek from Melbourne to spend Christmas with us. We had a really special time together with lots of laughs - as I always do when one of my brothers is around.<br />
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I was hoping to find time to put up a recipe or two this week, but it turned out that instead I enjoyed some sun, sleep, beach and time off with Owen as well as Skyping my big brother in Chile and meeting my brand new niece.<br />
It's been a crazy three months and I finally hit a wall enough to just look after myself a little.<br />
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I'll be back again soon, I promise!</div>
Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com2tag:blogger.com,1999:blog-5888282046478119901.post-3676451465353757172013-10-17T19:13:00.000+13:002014-01-11T23:11:20.024+13:00I haven't forgotten you!!....<div style="text-align: center;">
As if this year hasn't already been crazy and eventful, I have some more amazing changes coming up in my life.</div>
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Firstly though I have had to give up being The Little Big Markets photographer before I had begun which was a real bummer, as I was really looking forward to that. But I won't be able to afford the time as I'm now part of an awesome cafe and so excited to bring some new life, colour and flavour to a fantastic community.<br />
So, watch this space and if you are ever heading to the Bay of Plenty, stop in at Cafe Nineteen at Fairview Golf Course in Katikati and come and see us!!<br />
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I'll still be posting lots here with recipes and photos...but only once I get my head around finding where everything is in the new work environment!<br />
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xx</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com1tag:blogger.com,1999:blog-5888282046478119901.post-32641073310675016752013-09-15T17:07:00.000+12:002013-09-15T17:42:41.899+12:005 Years<div style="text-align: center;">
I just realised today that I've been blogging at this address for 5 years this month.</div>
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I popped back and had a look today at my very first post and it makes me <i>squirm</i>. I'm almost too embarrassed to link to it! But as a kinda very lame blog birthday present <a href="http://www.delissimon.com/2008/09/strawberry-babycakes.html">here it is...</a> It consists of a VERY average photo of a packet mix I did with the kids.</div>
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It's cute but I took my photos with a point and shoot and I had no idea what I was doing except that I wanted some place to show my small but meaningful (for the kids anyway) efforts. Wow, what a long way we've all come. Haha.</div>
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Now some bloggers with lots of sponsors and time to organise do amazing giveaways and awesome stuff for their blogaversaries (I kinda really dislike that word) but I'm afraid I've got nothing for you, except to say thank you. It's quite humbling to think that people like what I do, make, see and create. As well as all the cheerleaders and the sense of community that blogging brings, I've made friends with fellow bakers, photographers, mothers, and breast cancer survivors that also blog. I've even been lucky enough to have met and become friends with some of them in real life not just online. I've been given an outlet to my creativity while keeping my family in the loop of our life, especially during tough times. Not trying to blow my own trumpet, but you can see how far I've come since that first blog entry as without this outlet I would have never entered "<a href="http://www.delissimon.com/2010/01/delissilinks.html">that baking competition</a>", had recipes published, had photos reproduced in books, submitted and had published magazine articles, published a book or most important to me, be a voice for breast cancer.</div>
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Maybe one day someone might pay me for it?</div>
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Simply I want to say thanks, and I'll just keep on doing what I'm doing. I love this place. I hope you do too.</div>
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xx</div>
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<a href="http://www.bloglovin.com/blog/8042987/?claim=586qk7tujrr">Follow my blog with Bloglovin</a>Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com6tag:blogger.com,1999:blog-5888282046478119901.post-85852105469422998202013-09-11T11:33:00.001+12:002013-09-11T11:33:06.566+12:00Behind the scenes....<div style="text-align: center;">
there's always these two. Trying to be stealth and sneak up on me...</div>
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Inky kept photobombing me with his ears.</div>
Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com0tag:blogger.com,1999:blog-5888282046478119901.post-71583387079772860902013-09-11T11:18:00.000+12:002013-09-11T11:18:44.940+12:00Coco Moco Slice<div style="text-align: center;">
I don't know why I called it that. It sounded catchy.</div>
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This is a coconut mocha slice and its very smooth and sweet - I wasn't sure how this would go down, too sweet is sometimes overwhelming but the day after I made this it tasted even better so its one of those 'its even better the next day' recipes. And I keep eating it...it's delicious!</div>
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I can't take credit for the recipe though, this one comes courtesy of one of Grandma Farrell's Australian Women's Weekly recipe books I inherited (complete with all her notes and adaptations for her favourites which makes it extra special). If you, or the person/people you are making it for don't like coconut you could take that out and use oats, or even ground almonds...hmm now that I've mentioned it I might try it with that too.</div>
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Base:</div>
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90g coconut</div>
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1/2 cup self raising flour</div>
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1/3 brown sugar</div>
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100g butter, cubed</div>
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Mocha Topping:</div>
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2 teaspoons instant coffee</div>
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1 tablespoon hot water</div>
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395g can sweetened condensed milk</div>
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100g dark chocolate, chopped</div>
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30g butter</div>
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Grease and line a square or oblong baking tin. </div>
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Heat oven to 180 deg C.</div>
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Combine coconut, flour, sugar in a bowl and add butter. Mix with paddle beater in electric mixer until the butter is combined in the dry mix and resembles breadcrumbs or if you like the long version you can rub the butter into the mix with your hands (I prefer the quick way). Take mixture out and press into baking tin firmly and evenly.</div>
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Bake for approximately 12 minutes - or until the top is golden.</div>
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Mocha Topping:</div>
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While the base is baking you should start on this. Dissolve the coffee in the hot water in a medium size saucepan. Then add the remaining ingredients and stir over a low heat until the butter and chocolate has melted. Bring to the boil and let it simmer for about 3 minutes and it is thick and coats the back of a spoon well.</div>
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When base is cooked leave for 10 minutes until pouring topping over. Sprinkle with extra coconut (I used some lovely BIG chunks of Ceres Organic Coconut Chips because they are crunchy and so delicious).</div>
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Let cool to room temperature and then place in fridge to set.</div>
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Once set it will cut beautifully.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com2tag:blogger.com,1999:blog-5888282046478119901.post-5043344586772906902013-09-10T16:32:00.001+12:002013-09-10T16:32:10.633+12:00The Bees are Back...<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Tazw4aWEpks/Ui6fX5ZUm6I/AAAAAAAAHMk/1QnmqJkISow/s1600/IMG_3578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Tazw4aWEpks/Ui6fX5ZUm6I/AAAAAAAAHMk/1QnmqJkISow/s1600/IMG_3578.jpg" /></a></div>
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Yeah. I'm not getting too close. It appears they are here to stay. </div>
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I wonder how many stings the kids will get this season? Last year the tally was 6, most of them strangely deliberate. </div>
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Katie considers herself the 'bee whisperer' around here and is enjoying watching the man come to take the honey.<br />
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<a href="http://4.bp.blogspot.com/-1v2ojRg8ThM/Ui6fPX19tWI/AAAAAAAAHMc/iLxI43I6iHo/s1600/IMG_3587.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://4.bp.blogspot.com/-1v2ojRg8ThM/Ui6fPX19tWI/AAAAAAAAHMc/iLxI43I6iHo/s1600/IMG_3587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-1v2ojRg8ThM/Ui6fPX19tWI/AAAAAAAAHMc/iLxI43I6iHo/s640/IMG_3587.jpg" width="640" /></a></div>
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Did I mention this is my favourite season?</div>
Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com2tag:blogger.com,1999:blog-5888282046478119901.post-63474398233369320752013-08-23T20:31:00.002+12:002013-08-23T20:31:18.172+12:00Peppermint Mallow Brownie {with bonus GF version}<div style="text-align: center;">
A minty and chocolaty treat for your Friday, courtesy of me and the Edmonds cookbook, where I've adapted and combined the chocolate coconut brownie recipe and the marshmallow recipe for the gluten version. Then I used my own made up version for the gluten free base.</div>
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There's a few steps but essentially its pretty easy to make.</div>
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<span style="font-family: inherit;">Yield: 15 slices (depending on how big you cut them!)</span></div>
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<span style="font-family: inherit;">Prep time: 10 mins brownie 10 mins marshmallow</span><br />
<span style="font-family: inherit;">Cook time: 15 mins brownie and 25 mins marshmallow</span></div>
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<i>Brownie</i></div>
<div style="text-align: center;">
125g butter<br />
1/4 cup cocoa powder<br />
1 cup sugar<br />
2 eggs<br />
1/2 teaspoon vanilla essence<br />
1/4 cup coconut flakes<br />
1/4 cup almond flakes<br />
1/2 cup plain flour<br />
1/2 teaspoon baking powder<br />
1/4 cup dark choc drops<br />
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Preheat oven to 190 deg C<br />
Line brownie tin with baking paper<br />
Gently melt butter in a saucepan, when melted take off heat and add the cocoa. Mix well then add the sugar. Then add the eggs one at a time. Add the vanilla, coconut and almonds and mix well. Then sift flour, baking powder and add and mix well. Then add the chocolate drops.<br />
Put mix into tin, spread so its even and then bake for 15 minutes. The middle will be soft and gooey...that's okay its normal.<br />
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<span style="color: #b45f06;"><i>GF Base</i></span><br />
<span style="color: #b45f06;">125g butter</span><br />
<span style="color: #b45f06;">2 tablespoons coconut oil</span><br />
<span style="color: #b45f06;">70g ground almonds</span><br />
<span style="color: #b45f06;">1/4 cup cocoa powder</span><br />
<span style="color: #b45f06;">1/4 cup almond flakes</span><br />
<span style="color: #b45f06;">1/2 cup dessicated coconut</span><br />
<span style="color: #b45f06;">1/2 cup sugar</span><br />
<span style="color: #b45f06;">1 egg</span><br />
<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;">Combine the almonds, cocoa, almond flakes, coconut and sugar in a bowl and mix thoroughly.</span><br />
<span style="color: #b45f06;">Melt the butter and the coconut oil and making a well in the dry mix pour in and mix through well. Add the egg and mix in well.</span><br />
<span style="color: #b45f06;">Put mix in brownie tin and evenly spread it. Bake for 15 mins. </span><br />
<span style="color: #b45f06;">Obviously it won't be as gooey as the gluten version but its nutty and delicious.</span><br />
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While baking you can start on the marshmallow. When baked, set aside to cool.<br />
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<span style="color: #6aa84f;"><i>Marshmallow</i></span><br />
<span style="color: #6aa84f;">1 tablespoons gelatin</span><br />
<span style="color: #6aa84f;">1/4 cup water</span><br />
<span style="color: #6aa84f;">1 cup sugar</span><br />
<span style="color: #6aa84f;">1/2 cup water</span><br />
<span style="color: #6aa84f;">1 teaspoon peppermint essence</span><br />
<span style="color: #6aa84f;">mint green food colouring</span><br />
<span style="color: #6aa84f;"><br /></span>
<span style="color: #6aa84f;">Add the gelatin to the first measure of water in a heat or microwave proof bowl and set aside until it is swollen and its absorbed all the liquid.</span><br />
<span style="color: #6aa84f;">Combine the second measure of water into a medium saucepan with the sugar and heat gently until all the sugar has dissolved.</span><br />
<span style="color: #6aa84f;">Bung the gelatin in the microwave for 30 seconds or heat gently over a bain marie until it is a liquid and then add it to the sugar mix.</span><br />
<span style="color: #6aa84f;">Bring to a boil and let it simmer for 15 minutes.</span><br />
<span style="color: #6aa84f;">Take off heat and allow to cool to lukewarm.</span><br />
<span style="color: #6aa84f;"><br /></span>
<span style="color: #6aa84f;">In a mixer (stand or hand held), using a whisk attachment beat the sugar mix until it is white and fluffy and thick. Then add the essence and colouring until it is the colour and taste you desire.</span><br />
<span style="color: #6aa84f;">Pour immediately over the cooked brownie mix.</span><br />
<span style="color: #6aa84f;">You can either let it set as is or add some melted chocolate and swirl it in just before it sets. Or cover it completely with a melted chocolate topping. Or top it with coconut flakes. Or just eat it straight away?</span><br />
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Pop in the fridge for 1 hour before cutting to allow the marshmallow to set properly.<br />
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Enjoy!<br />
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xx<br />
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com5tag:blogger.com,1999:blog-5888282046478119901.post-76018057288577768792013-08-21T13:20:00.000+12:002013-08-21T13:20:07.960+12:00Raspberry Muffins<div style="text-align: center;">
I'm a big fan of the muffin. It's easy, quick and a great lunchbox filler or if you have guests coming a fast treat to whip up. Then there's the choice of ingredients...so many choices. Sweet or savoury? Cheesy or chocolately? Spicy or syrupy?</div>
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Today I've gone with sweet and simple. Raspberry sweet with a little bit of chocolate thrown in for good measure. Because I can't help it - I try to put chocolate in as much as I can.</div>
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These I whipped up for school lunches and for the big man to take to work. They're big enough so he feels manly eating it (no delicate dainty cupcakes for him) and big enough for the kids to probably have half at morning tea and the other half at lunch!</div>
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So here's the ingredients: </div>
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Yield: 6 Texas size muffins or 12 regular size.</div>
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Prep time: 10mins</div>
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Cook time: 25-30mins</div>
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75g butter, softened</div>
<div style="text-align: center;">
1/2 cup sugar</div>
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2 eggs</div>
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1/2 cup milk</div>
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1 cup plain yogurt (as in, no added sugar)</div>
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1/2 cup frozen raspberries</div>
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handful of choc chips (white chocolate goes REALLY well with this muffin, but I only had dark chocolate drops...so I used them instead)</div>
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1/4 teaspoon baking soda</div>
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2 cups self raising flour.</div>
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Preheat oven to 200 deg C and line a Texas muffin tin. I don't have big sized liners so I just cut up cooking paper into squares and fit them in - or just oil the tin and have no liner. It's your call.</div>
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Cream butter and sugar until light and fluffy. Add eggs one at a time. Add milk and yogurt and mix well. Then add the raspberries and chocolate, flour and baking soda and CAREFULLY fold through with a spatula (not your electric mixer). </div>
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The trick to a successful fluffy muffin is the care you take in folding through the mix so its just incorporated - its okay if you still see bits of flour. Thorough mixing will only result in a flat and heavy muffin.</div>
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Spoon into the muffin tin and bake for 25-30mins.</div>
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These are best served on the same day you make them, as muffins tend to dry out fairly quickly.</div>
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This is also my entry for August's Sweet NZ hosted by <a href="http://sweetsandbrains.wordpress.com/2013/07/31/sweet-new-zealand-25/">Sweets & Brains</a> - I haven't participated for a few months. So its time to get back into it.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com5tag:blogger.com,1999:blog-5888282046478119901.post-28073457864738505242013-08-07T15:46:00.002+12:002013-08-09T09:11:42.493+12:00Lemon Meringue Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iErXPfnkWrk/UgF8TQRcsJI/AAAAAAAAHKQ/OaIwWKZa1Ec/s1600/Lemon+Meringue+Cupcakes4+Delissimon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-iErXPfnkWrk/UgF8TQRcsJI/AAAAAAAAHKQ/OaIwWKZa1Ec/s640/Lemon+Meringue+Cupcakes4+Delissimon.jpg" width="426" /></a></div>
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These beauties are preeminent of spring, because today feels like spring. We've had sunny clear skies and temps in the low twenties yet we are still well entrenched in winter...not really very wintry though. So I made these because I love the plain vanilla cupcake, the tart but creamy lemon curd and the sumptuous gooey meringue...and the crunch and flavour of toasted coconut. On their own very nice, but together? Super delicious!</div>
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Enjoy....</div>
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<span style="background-color: orange;"><span style="color: white;">Vanilla Cupcake</span></span></div>
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<div style="text-align: center;">
1 1/4 cup plain flour</div>
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1 1/4 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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2 eggs</div>
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3/4 cup sugar</div>
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1 1/2 tsp vanilla</div>
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1/2 cup oil</div>
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1/2 cup buttermilk</div>
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1/4 cup lemon curd (homemade or bought, I've included a recipe below)</div>
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2 egg whites</div>
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1 cup sugar</div>
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1 teaspoon vanilla</div>
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Preheat your oven to 180 deg C</div>
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Combine flour, baking powder, soda and salt into a bowl.</div>
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In a separate bowl mix the eggs, sugar, vanilla and oil together and beat well. Combine the half of the dry mix with half of the buttermilk to the wet mix and mix well, combine the other half and beat until mixture is smooth.</div>
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Spoon into cupcake papers and fill 3/4 of the way.</div>
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Bake for 15-20 mins or until the sponge springs back when pressed.</div>
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When cooled, using a knife cut out a small section at the top of the cupcake in which to fill with the lemon curd. Fill with the curd and then pipe with the meringue topping then sprinkle with the toasted coconut flakes.</div>
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<span style="color: orange;">Lemon Curd (from Treats from Little and Friday cookbook)</span></div>
<div style="text-align: center;">
125g unsalted butter</div>
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1 cup caster sugar</div>
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juice and zest of 4 lemons</div>
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3 large eggs</div>
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Place all ingredients except eggs into a metal bowl. Place bowl over a saucepan of simmering water and stir until sugar has dissolved completely. Remove from heat when there are no sugar granules left.</div>
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In another bowl beat the eggs, add butter and sugar mixture to the eggs and beat until combined. Pour mixture through a strainer to remove the zest and place mixture back over simmering water and heat slowly until thick enough to coat a spoon. </div>
<div style="text-align: center;">
This makes 2 cups and will keep in the fridge for up to 3 weeks.</div>
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<span style="background-color: orange;"><span style="color: white;">Swiss Meringue</span></span></div>
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Fill a saucepan 1/4 full and heat until simmering.</div>
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Place the egg whites and sugar into a bowl (preferably your metal mixing bowl) and put over simmering water, whisking constantly until sugar is dissolved (you can test this by rubbing mixture between your fingers, it is done when you can't feel any granules).</div>
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Take your bowl off the heat and using a whisk attachment whisk until glossy and thick peaks form. Add the vanilla and mix in.</div>
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Fill a piping bag and decorate cupcake, add toasted coconut flakes.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com5tag:blogger.com,1999:blog-5888282046478119901.post-9279748044083971262013-07-23T12:06:00.001+12:002013-07-23T12:07:31.572+12:00Our Place<div style="text-align: center;">
There's a new two week old calf at Owen's work...</div>
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Sadly he wouldn't go near us. But the bull did.<br />
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*I'll get back to baking soon. I'm enjoying my break.</div>
Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com5tag:blogger.com,1999:blog-5888282046478119901.post-74778772159792079912013-07-18T14:49:00.001+12:002013-07-18T14:49:21.212+12:00Feeling Whole<div style="text-align: center;">
This is a post I've been wondering about writing over the last few days.</div>
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I was thinking of how I would communicate the feelings I have about <i>everything</i> since my reconstruction surgery. So this might be a little long and rambly...</div>
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My feelings before the surgery were determined, if a little strange and ambiguous to some and it was really hard to explain to people why I was putting myself through it. One of my best girlfriends cringed when I told her the extent of the surgery and in horror exclaimed "why do you want to do that?!!". </div>
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I probably would have asked that too. Sure, it sounded barbaric. Having an abdominal muscle removed, strapped to my chest, skin and tissue removed and a breast shaped from it, part of a rib removed, hours spent under anesthetic while the surgical team painstakingly connect all the blood vessels and then hope like hell it all takes and doesn't reject from my body. Then there is the waking up and recovery from all that. They told me it could take 12 weeks to fully recover. Yikes, who would really put their hands up for all that pain just for one breast? Surely only someone really crazy.</div>
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Even Owen was dubious it was worth it. Especially when he was happy with the status quo (geez I love that man).</div>
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But I couldn't NOT do it. I just knew I had to do it. Perhaps its like drawing a line in the sand? Me before cancer, me during cancer, me after cancer - I feel like somewhere in all that mess I lost a part of me a bit and this was a way of finding me in that again. I won't lie, before cancer my D cup cleavage was a part of me I was proud of it. Afterwards the need to cover up so people don't feel uncomfortable looking at my lopsidedness was horrible. As for wearing togs...well it was a hassle and I've never felt more unattractive. No one told me I was, I just felt that way.</div>
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The other more important reason was I felt I could move on mentally if this was done. Like coming full circle and being able to say cancer happened and its NOT going to rule me anymore. Sure, anyone who has a breast cancer diagnosis knows the endless worry as we are never really 100% sure it won't come back 1,2,5,10+ later but we don't have to accept to live our lives with that in our minds. I'm choosing not to. This is my line in the sand. I won't be ruled by what-if's anymore.</div>
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This last few weeks has been testing in that area though - our Young Survivors group lost another two precious women shockingly and heartbreakingly fast to this disease...our 4th so far, and the same week our family lost a dear and beautiful friend who lived with her metastatic diagnosis for 7 years. It hits you like a smack in the face and for those newly diagnosed it is scary. It was important to remember that those women had their own story though - I couldn't let that get me down for too long. Life needs to be lived...and I know that all five of those women would agree with that. </div>
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So, if you had been there to see my face when I first bumbled into my bathroom in my hospital room and looked at my battered, bandaged rather wobbly-headed self in the mirror you would have known. Yes this is right. I couldn't stop grinning.</div>
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Looking down and seeing a cleavage, feeling a breast shape and knowing it was done successfully and skillfully just to make me feel whole is powerful. I had a whole amazing team of medical staff, not to mention amazing support from my family, a husband who despite his concerns has seen the positive effect this has had on my mindset and <i>gets </i>it, a cheerleading squad of relatives, friends, blogging friends, my YS and Shocking Pink sisters and even strangers. If that isn't humbling and powerful then I don't know what is.</div>
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I'm three and a quarter years past my cancer diagnosis. This road is a tricky and rocky one at times but I'm finally starting to move on and <i>really</i> get on with life properly. I have a lot of plans, the main one is to live till I'm an old lady.</div>
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xx</div>
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<i>*I did get the bonus of a flat tummy; with all that extra skin gained from the fluctuations of pregnancy to three children gone. The surgical team even gave me an extra bonus of tightening the remaining muscles for me and therefore a stomach I haven't seen since I was 22!</i></div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com8tag:blogger.com,1999:blog-5888282046478119901.post-33245808940187593182013-07-13T13:15:00.000+12:002013-07-13T13:15:09.127+12:00What I've been doing (in pictures)<div style="text-align: center;">
A mix of camera and phone camera pics...</div>
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1. Hospital stay; tubes, IV fluids, grey skies outside and terrible food. Not photographed; awesome nurses, great room, friends to visit and new boob!</div>
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2. My array of meds and supplements next to the bed. Since getting back I've had coldsores, thrush, dodgey tummy and Owen is on a mission to build my blood up strong again.</div>
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3. My comfy spot on the couch</div>
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4. My favourite socks and wearing pj's all the time. I love the excuse.</div>
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5. Amusing myself with nail painting, making a cake, having my first coffee, flowers from my cousins and a quick visit to the op shop yeilding some cute results.</div>
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6. Reflecting on the death of three amazing and beautiful women from breast cancer in one week. Two young mums and a family friend for over 30 years. Remembering how far we've come and how blessed we are.</div>
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7, 8, 9. Gifts and loveliness from friends and family. </div>
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Love, laughter, gratitude and friendship has permeated the last few weeks once again.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com1tag:blogger.com,1999:blog-5888282046478119901.post-35292427902547584142013-07-11T13:44:00.000+12:002013-07-13T13:46:01.123+12:00Red Velvet Cake<div style="text-align: center;">
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Not the best cake I've ever presented...and it took me aaaages. But I made a cake (with plenty of sit downs in between and a long time reading and getting my head around the recipe, despite knowing it quite well already) that was edible and hit the spot. I'd been dreaming of this cake a couple of days beforehand and the craving could not be contained.</div>
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Yay.</div>
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Back to the couch.<br />
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I used the <a href="http://hummingbirdbakery.com/order/red-velvet-cake/">Hummingbird bakery</a> red velvet cupcake recipe. The best red velvet recipe ever.<br />
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com3tag:blogger.com,1999:blog-5888282046478119901.post-71625984833907378862013-07-01T15:09:00.000+12:002013-09-15T18:11:02.440+12:00Hello!<div style="text-align: center;">
I'm baaaack.</div>
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I've been cut open, stabbed, pricked, prodded, poked, cut open again, squeezed and refilled completely with blood. I had 11 days of hard work. But its done. And I'm home.</div>
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And I look down at my lady lumps and I smile so hard!</div>
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Short story is that I had a successful 7 hour 15 minute operation and got discharged a day early as I was doing so well. Three hours after being home though I developed a bleed and had to go back up to Auckland to have it fixed, so I had another 2 and a half hour surgery to stop the blood flow, then a blood transfusion and ended up in Middlemore for another 4 nights. I'm absolutely knackered, sore, sleep deprived. But I'm also ecstatically happy, grateful, blessed, loved and glad. Glad to be okay, grateful my kids had awesome care thanks to my mum and dad and Owen. Blessed with amazing staff and care and happy because my new boob does actually look incredible. Loved because so many people sent us thoughts, packages, prayers and kind words and also because my husband got to be at my side through all the tough parts and for that I am so grateful, he was amazing.</div>
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I'll be away from here a bit longer as my ability to sit at the computer is still not great. The words start to swim in front of my eyes a little bit and I need to catch up on a lot of sleep but I thought I'd check in and let you know I'm good! And to say thank you for your thoughts and prayers over the last few weeks.</div>
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xx</div>
Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com7tag:blogger.com,1999:blog-5888282046478119901.post-38729913477944406482013-06-12T08:04:00.000+12:002013-06-12T08:04:26.599+12:00Take Two<div style="text-align: center;">
I've known since last week that I might have a date, but I didn't want to say much here in case of yet another cancellation. But with confirmation from the team yesterday I'm pretty safe to say I have another date for surgery. Next Tuesday at 6.30am I will rock up to Middlemore Hospital for an 8 hour surgery. This is where they will take bits and pieces from me and patch me up a new breast. I'm looking forward to the end result, but the anticipation of all that goes with the surgery is making making very nervous. </div>
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I'm taking medication for hives as I'm breaking out in all sorts of strange skin things. My stomach is a ball of nerves and I'm making all sorts of mental lists for next week. There's baking to be done, meals to pre-prepare and the house to clean. It's almost like nesting waiting for a baby. Except I wasn't this nervous waiting for any of my three to be born.</div>
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Owen is staying down here with the kids for the week as we have decided to keep things as normal as possible, then they will come up at the weekend. So I'm gonna miss my partner in crime like crazy, and the kids as I'm also going to miss my little man's 6th birthday. The girls have been a little teary and worried so I'm soothing their fears and worry as much as mine.</div>
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But it is happening and for that I'm supremely thankful. I'm obviously going to be away from the blog for a period of time, I'll try my best to update how I'm going but I can't promise anything. If I get all my lists done I might even schedule some posts, but it's not my priority really.</div>
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I'm gonna leave you with some photos taken by Owen over 3 years ago, the day before my mastectomy surgery. Owen and the girls and I went for a walk to the beach just to spend some time together before everything changed forever. It's amazing to think that was 3 years ago!</div>
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And this pic was taken post mastectomy...</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com6tag:blogger.com,1999:blog-5888282046478119901.post-23163588291773395092013-06-07T11:23:00.000+12:002013-06-07T11:23:05.538+12:00Afghan Cookies<div style="text-align: center;">
Here's another Edmonds favourite recipe in our house. Afghans.</div>
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Easy, crunchy, yummy.</div>
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I use the Edmonds recipe as a base for mine but I have a few little adaptations of my own. Using the dark muscovado sugar adds a whole depth of delicious flavour but you can just use white sugar in this as the original recipe does. I also use weetbix instead of the two cups of cornflakes as the crunch with weetbix lasts longer than cornflakes and it's easier to mix. And I just like it better.</div>
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Here's the recipe:</div>
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200g butter</div>
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1/2 cup Billingtons dark muscovado sugar</div>
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1 1/4 plain flour</div>
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1/4 cup cocoa</div>
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3 weetbix, crushed</div>
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handful of chocolate buttons</div>
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handful of almonds</div>
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Cream the butter and sugar until really light and fluffy.</div>
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Add sifted flour & cocoa and stir into the creamed mixture. Add in the weetbix and beat until all well combined.</div>
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Using a teaspoon or a cookie scoop roll balls of mixture onto a lined baking tray and flatten slightly.</div>
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Bake for 15 minutes at 180 deg C.</div>
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Afterwards melt the chocolate buttons and spoon on then pop an almond on the top.</div>
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Alternatively you could just firmly squish the button on the uncooked mixture and bake it in. I've been known to use squares of delicious Cadbury milk chocolate when buttons and almonds have been in short supply!</div>
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This comes in a category of an easy morning tea knock up, or quick lunch box add on as the recipe does not take very long to prepare or bake.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com0tag:blogger.com,1999:blog-5888282046478119901.post-32078591206839041742013-06-05T12:38:00.002+12:002013-06-05T12:43:13.654+12:00Delissimon - Photography<div style="text-align: center;">
I'm very happy to announce I have a new venture on board as my Delissimon empire grows (mwahahaha!).</div>
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As of last week, if you have been following my facebook page I have launched<a href="http://delissimonphotography.blogspot.co.nz/"> Delissimon - Photography</a> - specialising in family and children's portraiture. Click on the link or there is also a link on the tabs above.</div>
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I'm really really super excited about this, it's been in my plans for a while however I've finally decided to stop wasting time and really go for it. My first shoot down here in Katikati is coming up this weekend which I'm really looking forward to. My own children of course have been my main muses over the years, and I imagine will continue to be. It's been great having them to practice on and grow my own confidence.</div>
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I'll keep posting some of my favourites here but most shoots will be posted up over on the photography page. Please contact me if you are interested in a shoot. I'm occasionally up in Auckland for family and other stuff too so if you are up there and interested in meeting up I can let you know when I am available.</div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com3tag:blogger.com,1999:blog-5888282046478119901.post-30541983730999116592013-05-24T13:57:00.002+12:002013-05-24T17:05:38.667+12:00Let Them Bake Cake. A Fisher & Paykel Competition<div style="text-align: center;">
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Fisher & Paykel are inviting New Zealanders to celebrate the art of baking by launching a great baking competition <a href="http://promotions.fisherpaykel.com/nz/promotions/let-them-bake-cake/">Let Them Bake Cake</a>.</div>
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They are inviting all Delissimon readers and any other New Zealanders to join their competition by uploading and sharing a photo of a yummy sweet treat you have baked. You can enter something you have made recently, or it could be from a while ago. Either way, if you win this competition the grand prize is amazing!!</div>
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It includes:</div>
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<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A luxurious weekend for you and two friends in Wellington, including: domestic flights, two nights accommodation at Museum Art Hotel</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">Breakfast and a $60 daily meal allowance per person, Friday 20 September – Sunday 22 September 2013</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">Le Cordon Bleu New Zealand ‘The Art of Choux Pastry: from Profiteroles to Croquembouche’ pâtisserie class for you and two friends</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A Fisher & Paykel kitchen appliance worth up to RRP $2,000</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A Breville Scraper Mixer Pro, as used in Chelsea New Zealand’s Hottest Home Baker, Model BEM800</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A Breville Little Genius Electronic Scales, as used in Chelsea New Zealand’s Hottest Home Baker, Model BSK500</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A $500 Stevens gift card for a baking shopping spree</span></li>
<li style="list-style-position: inside; text-align: center;"><span style="font-family: inherit;">A 12-month subscription to Taste magazine</span></li>
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<span style="font-family: inherit;">The total grand prize value is approximately NZ$10,000.</span></div>
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<span style="font-family: inherit;">And they are also giving away 20 goodie boxes every week.</span></div>
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<span style="font-family: inherit;">So come on all you amazing bakers, get creative and enter this comp - you have until the 16th July and nothing to lose.</span></div>
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<b title="http://www.fisherpaykel.com/letthembakecake"><span style="color: windowtext;" title="http://www.fisherpaykel.com/letthembakecake"><a href="http://www.fisherpaykel.com/letthembakecake">www.fisherpaykel.com/letthembakecake</a></span></b></div>
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<a href="http://1.bp.blogspot.com/-r9JqWDl7TsI/UZ6vgdCI7OI/AAAAAAAAGwo/NbyXIKy3jQc/s1600/devilsfoodcake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-r9JqWDl7TsI/UZ6vgdCI7OI/AAAAAAAAGwo/NbyXIKy3jQc/s640/devilsfoodcake5.jpg" width="640" /></a></div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com6tag:blogger.com,1999:blog-5888282046478119901.post-78809027768216299652013-05-23T10:08:00.001+12:002013-05-23T10:08:57.338+12:00Week {or two} round up<div style="text-align: center;">
Just a photo round up of my last few weeks...</div>
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<a href="http://1.bp.blogspot.com/-yPA5OIjSdFE/UZ0WaYFvE3I/AAAAAAAAGug/TnK14fKMAK4/s1600/Banana+Cake+Delissimon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-yPA5OIjSdFE/UZ0WaYFvE3I/AAAAAAAAGug/TnK14fKMAK4/s640/Banana+Cake+Delissimon.jpg" width="426" /></a></div>
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1. I baked a cake for our mechanic - I found his weak spot and got myself a WOF on the house. Yusss. </div>
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2,3,4 & 5. A new friend lately that I've met here in Katikati I discovered is also a keen foodie and photographer and food styling is one of her passions. She needed to clear space in her spare room so she amazingly gave me this shelf with two containers of her food styling props to use. We are going to catalogue all the props and share them between us for use. Talk about getting the juices flowing!! </div>
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6. I'm loving the new space in the house, and it also got me inspired to do a spot of furniture re-arranging...so I have a new reading nook which fills with sun at mid morning. Perfect time for a tea break with a good book or magazine. I rescued the crate from a fate of becoming makeshift cricket wickets for the backyard and gave it a bit of a clean up...it makes a perfect little bookshelf for now.</div>
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7. Then I went rearranging crazy and rearranged my oldest daughters room. I found a tiny little formica table at the local 2nd hand shop and it fits perfectly beside her bed {she made that bird house for a school project with her dad, its yet to go up outside}. My mum also treated all the kids to new duvet covers, so Mads is very happy with the outcome. </div>
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8. I've been really enjoying this beautifully photographed book, <a href="http://www.therealfoodchef.com/">Real Food Chef by Dr Libby</a> as it is full of recipes that look amazing and are really really tasty and good. I've been stocking up on my pantry supplies to make these meals feature more in our diet as a family. Yes I do a lot of baking but I also balance this out with giving my kids as little sugar as possible and giving them lots of fresh fruit and vegies and buying packaged foods is almost phased out in this house. There is the odd packet of chips that sneaks in...</div>
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9 & 10. One of my gorgeous nephews and Katie messing around...and the kids all playing on the band rotunda during our most recent trip to Devonport.</div>
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<i>Other random things:</i></div>
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<i>My mum came down for the weekend and we got to spend some quality time together, especially as she picked me up and took me to Auckland for yet another appointment with oncology. Luckily these are almost all over {the 4 monthly ones anyway} as my trial comes to a close in August. After that I can look at transferring to Hamilton for any oncology care. But it was lovely to have time together as well as get a chance to say hello to a special lady up on the oncology ward who has been going through a tough time lately.</i></div>
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<i>I am still pursuing my book being published however I'm still struggling to find a publisher for it and I've still to hear back from one. No one wants to take it on as a project {yet!} as the market is FLOODED with books like this right now. Its pretty disappointing, as I've already done most of the work myself and I know I have so many guaranteed sales but I will keep pressing on and working on it. Admittedly it hasn't been at the front of my mind for a while, what with Christmas and then our trips away and I was going to wait until after my surgery {which I thought would be well and truly done by now}. But I'm going to make this more of my focus for now as I really need something to do! My hands are getting itchy and I've come to terms with the fact I'm no good at knitting {stop laughing Maria!}.</i></div>
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com4tag:blogger.com,1999:blog-5888282046478119901.post-20989104775936655172013-05-19T17:06:00.000+12:002013-05-27T10:44:26.156+12:00Manjar and Alfajores<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TVO7YwvaXDI/UZhXMThKsII/AAAAAAAAGtU/9UZ7NiGQidE/s1600/Manjar+1+Delissimon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-TVO7YwvaXDI/UZhXMThKsII/AAAAAAAAGtU/9UZ7NiGQidE/s640/Manjar+1+Delissimon.jpg" width="426" /></a></div>
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Chileans are a nation of sweet tooths. Most popular of all ingredients in their sweet treats is the inclusion of dulce de leche, or manjar, a thick rich caramel made by boiling down milk and sugar. They use it to make tarts, tortes, biscuits, and toppings for icecream and pancakes. My favourite was the <a href="http://es.wikipedia.org/wiki/Cuchufl%C3%AD">chuchufli</a> which is a hollow tubular wafer filled with dulce de leche and dipped in chocolate....very addictive!</div>
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I took a jar of manjar home with me as the supermarket was FULL of choice and it really is quite delicious. The only option here in NZ is to make your own from scratch, boil a can of sweetened condensed milk or buy a can of Nestle caramel. Those last two options really are super sweet and don't give the richness of flavour to the caramel like making it traditionally does.</div>
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So I attempted to give it a go following <a href="http://laylita.com/recipes/2013/03/04/manjar-or-dulce-de-leche/">this recipe by Laylita</a>. She shows a step by step process and it is excellent. I used regular white sugar and as I had some palm sugar left in my pantry I included that as well which gave it the most amazing flavour. I also halved the amount as I didn't have enough milk for 8 cups but next time I think I'll make the larger amount, given that it takes a fair few hours to make.</div>
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<a href="http://2.bp.blogspot.com/-euAZ5QlZD_0/UZhbEyChE-I/AAAAAAAAGt8/5lYaagmXyp8/s1600/Manjar+2+Delissimon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-euAZ5QlZD_0/UZhbEyChE-I/AAAAAAAAGt8/5lYaagmXyp8/s640/Manjar+2+Delissimon.jpg" width="426" /></a></div>
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To keep going with a traditional latin america theme I also made alfajores, little shortbread biscuits sandwiched with dulce de leche. Usually sprinkled with a bit of icing sugar but as it is already a very sweet cookie I thought perhaps it might go into sugar overload! I also made these quite thin as I preferred them like that. In Chile they vary in size and thickness - mostly they were so large they needed halving and sharing!</div>
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<a href="http://3.bp.blogspot.com/-2JhZe3pIT-Q/UZhZmnHnWPI/AAAAAAAAGtk/xQjExaCw8P8/s1600/Alfajores+Delissimon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2JhZe3pIT-Q/UZhZmnHnWPI/AAAAAAAAGtk/xQjExaCw8P8/s640/Alfajores+Delissimon.jpg" width="427" /></a></div>
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Manjar:</div>
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8 cups whole milk</div>
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2 cups sugar</div>
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1 teaspoon vanilla essence</div>
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1/4 teaspoon baking soda</div>
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Add all ingredients together and over a medium low temperature and stir until sugar is dissolved.</div>
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Keep on low temperature and let sit for 1 1/2 hours, stirring occasionally.</div>
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After 1 1/2 hours you will need to watch it more carefully as it will start to thicken. Give it regular stirs to keep it from burning or boiling over.</div>
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After about 3 hours it will have thickened and darkened in colour. It is ready when it has a thick cream-like consistency. It will thicken even more once cooled.</div>
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This makes about 4 small jars and keeps in the fridge.</div>
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Biscuit dough:</div>
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125g butter</div>
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1/2 cup castor sugar</div>
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1/2 teaspoon vanilla essence</div>
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1 egg</div>
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1 cup plain flour</div>
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Cream butter and sugar until light and fluffy. Add vanilla and egg and mix well. Add sifted flour and beat until well combined.</div>
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Using two sheets of baking paper roll out dough to about .5cm thick and cut out with a round cookie cutter.</div>
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Bake for 10 mins in 180 deg C oven.</div>
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Cool and then sandwich with dulce de leche.<br />
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This is also my entry for Sweet NZ for May, this month hosted by Bridget from <a href="http://aftertasteblog.wordpress.com/2013/05/01/after-taste-presents-sweet-new-zealand/">After Taste</a>.<br />
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Johnnyhttp://www.blogger.com/profile/15533946487160703367noreply@blogger.com3