After such a long time away from tribe (facebook seems to have taken over..) I am calling in again to say hello - mainly because I miss all the interesting discussions! Although the general pace has decreased quite a bit - a few years ago, if I posted a question one evening and looked at it in the morning there would always have been an answer - not so now! But we'll see how things will go ;-))

...nothing better than a long walk on the beach!!!
Me, Daniel and my soulmate Pia!! ;-))

It's beautiful! And all proceeds going to Wexford's Women's Shelter! If you would like to buy one, send me a message...

www.tanzcollagen.de
She is an amazing dancer and incredible teacher! Whenever i am in Berlin I take private lessons and I learn so much in just one session!
And she knows how to set the pigs free! ;-)) Check her out!

That's one of my favourite pictures of her, she's getting a modelling portfolio together! I am so proud! ;-)) And not only because of her looks! ;-))

Ingredients:
500gms. filo pastry sheets
500 gms. Rendered butter (ghee) melted
500gms. walnuts or pistachios powdered coarsely
200 gms. sugar powdered
1/4 tsp. allspice freshly powdered
1/4 tsp. cinnamon powdered
For Syrup:
300 gms. sugar,
3/4 cup water
1 tbsp. milk
few drops orange blossom essence

Method:


Mix together, sugar, spices and nuts.
Use a flat-bottomed baking tray, into which size of pastry sheet will fit.
Place one sheet in tray, brush with ghee.
Repeat for half the sheet, piling up.
Spread out nut mixture all evenly over piled sheets.
Repeat procedure of sheet and ghee alternating, till all sheets are used.
Brush uppermost sheet with remaining ghee.
Cut in squares or diamonds, using pizza cutter.
Bake in preheated oven for 30 minutes at 180oC, or till sheets are crisp and light.
Keep aside to become cold if using hot syrup.
Alternatively, use hot if using cold syrup.
Do not heat both, else dish will get all soggy.
To Proceed:


Use milk to clarify syrup.
Make syrup of sugar and water, till just under one thread consistency. (Refer feature for detail on syrup making)
Add essence, stir.
Strain, pour over cold bahklawa or cool and pour over hot bahklawa.
Making time: 1-1/2 hours
Makes: 20-24 pieces approx.
Shelflife: After syrup is poured, best fresh Separately, 3 weeks or more, refrigerated.

Deep down
In the darkness of our souls
Where sleeping dreams lay silent
Like shells in an ocean
Deep down
Where the waves make no sound
And the wind can't reach
Deep down
There is nothing
But a beating heart.
It plays sweet rhythms.
A lullaby
Slow and steady,
It longs to be awakened
by the kiss of a song
a dancers feet.
A touch of passion
to rise above
to make our dreams be seen
to live
for all eternity.