Salam to all,
Well well....the long awaited CNY weekend has gone in a pooffff. How time really flies. It's almost the end of January already. Today I did what I have been avoiding to do since late last year. Even though it doesn't cost me a cent to do it, I still rather not do it......cervical smear that is hehehez :D Nurse Glenys of Te Awamutu Medical Centre finally got hold of me last week and growl me a little...just a little ok, saying that the smear is long overdue >.< Oh well...I got to do what I've got to do...........
Another thing that me and hb did today was we enrolled Jannah to the local Primary School. The school system here is not something I am quite familiar with like the one in Singapore. Kids starts school at the age of 5 but school is only compulsory when they turned 6. The school principal talked to us and we were informed that all kids, Jannah included, won't be able to attend school until they/she turn/s 5 this year. That means she can only start school a day after her birthday which will fall on September this year. Weird aye....Just imagine teachers have to accomodate new student every month, different days. Just don't understand it.....haiz. Anyway, we are still gonna send Jannah to a kindy or play centre before September, just to familiarise her with a learning environment ~ not bcos I want to but bcos hb is concerned that Jannah might get alienated as she can't speak English fluently.....doh!!
Before I went for my smear appointment, I managed to bake this Chocolate Caramel Weetbix for hb. I am not a big fan of this kinda slices. Luv Pandan Chiffon more than this kinda slices ahakkkksss. Hb luvs them of course and told me how the Aussies tried to claim weetbix, pavlova, anzac bikkies, vegemite, Russel Crowe....bla bla bla as theirs :D Whatever lah hb, just like Singapore & Malaysia have their love-hate relationship. So does Australia & New Zealand......peace no war ;)
Source : Foodlovers @ foodlovers.co.nz
3 weetbix, crushed
1 cup flour
1 cup coconut
3/4 cup sugar
1 teaspoon baking powder
125g butter, melted - I used Anchor
200g (1/2 tin) sweetened condensed milk (use a little more if you like)
1 tablespoon butter
2 tablespoons golden syrup - I used Maple Syrup
1 cup dark chocolate melts (or use chocolate icing) - I used Callebaut 64% Courveture
Preheat oven to 180 C. Place all dry ingredients in a bowl. Mix in melted butter and press into a lined slice tin. (I used a 10.5 inch x 6.5 inch brownie pan)
Bake for 15 minutes. Stir condensed milk, butter, golden syrup in a saucepan over a low heat until butter is melted. Pour caramel onto the base and return to oven for 5 minutes. Allow to sit for a couple of minutes and then cover with a layer of chocolate melts. Once melts have melted then gently smooth with a knife. Alternatively you can allow caramel to cool until just warm and then ice with chocolate icing.
I sprinkled the top with dessicated coconut.
Kiwi kids are weetbix kids ;)