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
