Her Magazine

April/May 2012

Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.

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Dahlias 1 Isn't it all about going back? I love these old-fashioned flowers. Vidals Restaurant in Hastings It's been a favourite of mine for years and it just keeps getting better. Try the small plates on a late summer afternoon with one of their big reds. www.vidal.co.nz /winery-restaurant 3 Lilash and Librow from Phoenix Cosmetics They really do work. www.phoenixcosmetics.com Our latest fancies and favourites Red ankle boots welove 4 5 New challenges I am going to find someone to teach me to knit. 7 8 10 The Winner's www.winnersbible.com 7th Avenue Sparkle Timeless and elegant in a luxury tiffany blue bespoke box, .....sure to impress. www.providoregifts.co.nz Bible, by Dr Kerry Spackman They go with so much, look great with a frock or pants and are the new black for winter. Streeton Boot from Hannahs, $199.95 www.hannahs.co.nz We now have permission to eat chocolate! 2 Easter hot cross buns with a difference Try these: 1 1/4 cup warm water ½ cup brown sugar 3 tsp dry active yeast 2 tbsp milk powder (4 cups baker's flour) 2 tsp mixed spice 2 tsp cinnamon ½ tsp ground cloves 1 tsp salt ½ cup raisins Quinces and crab apples Now is the time to get out Mum's paste and jelly recipes and give them a go. 6 Rosehip oil It truly is the best night cream. Try Sukin Rosehip Oil www.sukinorganics.com 9 ½ cup dried cranberries ½ cup currants 1/4 cup mixed peel ½ cup chocolate chips 50g butter melted 1 egg beaten Cross: ½ cup flour 1/3 cup water Glaze: 1/4 cup caster sugar Pinch cinnamon ½ tsp apricot jam 2 tbsp hot water Dissolve warm water and brown sugar in a bowl. Sprinkle yeast on top and set aside until frothy. In a large mixing bowl sift: flour, spices and salt then add dried fruit and peel. Add to dry mix. Mix in yeast and melted butter. Knead dough for around 8 minutes until lovely and smooth. Cover and set dough aside for about 1.5 hours to rise to at least double its size. Cut dough into even shaped buns; lightly roll into ball shapes and place fairly close together (2 inches) on a greased bak- ing tray. Place tray of buns somewhere warm to rise further. Preheat over to 190°C. Lightly brush tops with egg. Mix extra flour and water to a pipeable consistency. Using a piping bag pipe crosses on top of buns. Bake for around 25 minutes until golden brown and glaze while still hot. www.hermagazine.co.nz | 9

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