The situation is still pretty hard in Christchurch after the earthquake, a few of our friends had to live their home and they are moving to family and friends' places all over the country. Other friends are flying down to be of support, and my in-laws call themselves lucky as they are among the few who have water (but not electricity, fortunately they managed to go to my uncle for a hot shower).
Sadly the chances of finding more survivors are really thin now.
We will make a donation to the Red Cross and open our home to those who need it, at present it seems like the best thing to do. I also would like other NZ bloggers to know that Christchurch blogger Sue of Couscous and Consciousness is Ok, but was evacuated from her flat when the earthquake struck, with only the clothes she was in and her phone. Her cousin drove two and half hours from Waimate to pick her up and take her back her place. Bron Marshall is also OK, I got a message on FB.
Still not into posting complex recipes, but feel like I need to keep posting, somehow...
Chocolate coated cape gooseberries, and apricots
For the cape gooseberries I got the idea from my Italian blogger friends, surprised that I can grow them in my garden. Apparently in Europe they are really expensive, and you only buy them to decorate important cakes, and to coat them with chocolate.
Usually I coat dried apricots with chocolate, my kids love them, especially the boy: he wants them for his birthday party! Sometimes when I make chocolate apricots I also roll some in shredded coconut, and then use the left over coconut to clean up the chocolate bowl, making little coconut chocolates.
It is all very easy, and in no time I have a tray full of sweet treats!
For the cape gooseberries I pulled back the outer "lanterns" that cover the berries and held them in place with a paper clip, so that they didn't get into the chocolate.
And for chocolate I used Whittaker's Dark Ghana
(my little boy prefers really dark chocolate!)
Photos and Recipes by Alessandra Zecchini ©