Excitement is building, Christmas, and the building site looks more and more like a new shop and less and less like a pile of mud.... We can't wait. Thank you again for continuing to support us. THANK YOU!
We acknowledge the tragic death of Rod Donald. He was one of the founders of Piko and we are indebted to his vision and commitment to ensuring that Piko began with objectives and directions that continue through to this day. Rod had seen the start of our expansion and was as excited as us to see Piko moving forward whilst retaining our history in preserving the old building.
Rest in peace Rod ...
We have organised a loan from Prometheus Ethical Finance.
This is also very exciting. Prometheus Finance is a New Zealand finance company based in Napier and belonging to national and international networks of institutions active in ethical finance. They are about awareness, choice and action.
They lend to people and projects that make a positive contribution to society, add true value and help build a future that is sustainable.
Prometheus accounts can be operated through the post and banking systems.
There are no fees for hidden charges and you are earning social and financial returns! Yes, a bit of advertising but we are genuinely pleased that we are able to borrow money from an institution with values that we share ...
Piko is changing and as part of the adventure we have several new faces.
Debbie is now permanently on our team.
We are also thrilled to have Elaine, Grace and Kristie.
Jasmine is off on maternity leave. Good luck!
Vegetarian Mince Pies
For the mincemeat (makes 50-60 mince pies)
225g cooking apples
225g vegetarian suet /butter/margarine
125g mixed peel
450g Demerara sugar
2 level tsp ground mixed spice
4 tbsp brandy
Peel and chop apples.
Mix all ingredients together except brandy.
Lightly chop in a processor, add the brandy. Cover and leave for 48 hours
For 12 mince pies
Filo pastry or other pastry
450g mince meat
135g cherries chopped
2 tbsp brandy
Roll out the pastry.
Lay the mincemeat on it. Make shapes. (Alternately use muffin pans).
Seal the pastry with olive oil.
Brush an egg onto the pastry (optional).
Bake at 200 C for 15 minutes
Christmas Chocolate Truffles
Butter for pan
350g Bittersweet chocolate cut into1
1/2 c cream
2 tbsp Superfine sugar
2 tbsp Butter
225g coarsely chopped toasted
1/2 c organic cocoa powder
Lightly butter a 9 x 13 inch baking pan.
Combine chocolate, cream and sugar in a heavy medium saucepan.
Melt together, over low heat, stirring constantly with a wooden spoon.
When chocolate has melted, add butter and continue to stir over low heat until mixture has thickened slightly. This should take about 5 minutes.
Add nuts and cook for 2 minutes longer.
Spread hot mixture onto prepared baking pan and set in fridge for 15 minutes or until cool but still pliable.
When cool, break off pieces of chocolate and roll them in your hands forming rough 3/4-inch rounds.
Roll them in cocoa powder and refrigerate until serving time.
These make great gifts.
Christmas No-bake Chocolate Cake
225g digestive/wine biscuits
50g organic sultanas
25g pecan/hazel (or other) nuts chopped
25g dried cherries chopped
25g choc chips
50g rice syrup or maple syrup
Mix together the biscuits, sultanas, nuts, cherries and choc chips.
Melt the margarine and syrup together and mix in with the biscuits.
Press firmly into a 9-inch square foil-lined tin.
Melt the cooking chocolate and spread evenly over the top.
Decorate with cherries, nuts, holly, etc.
Leave to set in the fridge.