Today was Mother’s Day, and to treat Mum I decided to prepare a lovely Sunday lunch that she enjoyed.
As usual, it took way longer to prepare than I expected. I woke up at 9am and immediately started baking, and was going flat out until 1pm when lunch was served.
For the meal I decided to do wine-braised chicken (with white wine, carrots, red onion, rosemary, red grapes and pine nuts), and an asparagus & grilled halloumi salad.
I do enjoy baking, but I’m not too good when it comes to experimenting, so I stuck fast to Jamie Olivers recipes from his cookbook. I’ve found that if you really follow the recipes he gives you will produce delicious meals that taste like they’re actually restaurant quality.
For dessert, I went all out with Mum’s favourite cake – a white chocolate mud cake. I always use the Taste recipe when I make the cake, but I halve the mixture because the amount they prescribe actually makes 2 regular sized cakes (you could definitely stick with the actual quantities and pile the 2 cakes on top of each other with creamy ganache in the middle).
It was a lovely day, and I treated Mum to a mani-pedi voucher at our local salon, to top the day off.
What do you usually do for mum on Mother’s Day?
This easter long weekend I decided to have an Easter Tea Party to celebrate. It was the perfect morning tea to begin the day with close friends and family.
Carrot Cake Cupcakes are the perfect size to enjoy the carrot-cinnamon flavour, without feeling ill off a massive piece of cake. I do my Carrot Cake Cupcakes with Betty Crocker Vanilla Icing (because it really is the tastiest), but they are also delicious with cream cheese icing ← I’ll link my go-to recipe.
I decorated the cupcakes with edible mini wafer flowers (which you can buy at most supermarkets) and complemented the cupcakes with warmed hot cross buns, choccy eggs and Earl Grey Tea. Delicious!
Recipe (makes 6)
You will need:
- 2/3 cup self-raising flour
- 1/3 cup caster sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup olive oil
- 3/4 grated large carrot or 1 grated medium carrot
- 1 egg
- Preheat oven to 180˚C, line a cupcake baking tin with patty pans.
- Combine flour, sugar, cinnamon, salt and baking powder in a large bowl and stir.
- Slowly mix in carrot and oil
- Beat egg in separate bowl and then mix in with all ingredients
- Pour mixture in patty pans (about 2/3 full)
- Bake for 18 minutes
Then enjoy!! Happy Easter everybody, hope you have a lovely weekend whether you celebrate it or not 🙂
Baby Pink – the perfect soft, Easter colour
Do you have something special you do on Easter? Leave a comment – I’d love to chat 🙂
Okay find your stretchy pants and prepare yourself for the treat of the year.
So everyone knows I have a huge choccy obsession, and to satisfy my latest cravings I decided to create the ultimate Freakshake (looks delicious, I know). For those of you who don’t know what a Freakshake is (don’t worry I too only discovered this incredible dessert very recently) it’s basically a thickshake that has added extras to make it completely over the top, and so naturally, even better.
It’s very easy to whip up which makes it the perfect quick treat for a party, special occasion or (in my case) a midnight snack.
You will need:
- Tiramisu Kit Kat
- Twix Bar
- Mini Toblerone
- Plain regular donuts (you can choose donuts with toppings, but I found this to be too intense and overwhelmingly rich).
- Vanilla icecream
- 1 cup full cream milk
- 2 tbsp Cocoa powder
- Whipped cream
- Jumbo party straws
- Fancy milkshake glass
- Pop three generous scoops of ice cream, the milk and the cocoa powder into a blender, and whip together.
- Pour the mixture into the milkshake glass, until about 3/4 full. Fill up the rest of the glass with whipped cream.
- Decorate away ~ go crazy poking the choccies into whipped cream.
- Slide the donuts onto the straws and pop in (make sure to do this before the straws are in the shake, or as you fiddle it will overflow).
And it’s as easy as that. There’s your perfect dessert for a cheeky cheat day.
A dash of Fuschia perfectly encapsulates this fun-loving recipe
I’m not a vegan, but I’ve realised how healthy the vegan diet is, so I devised a quick recipe for a relatively healthy ‘cheese’ cake dessert.
Preparation time: 20 minutes
- 1/2 cup almonds
- 1/3 cup sultanas
- 3/4 cup white quinoa
- Slice of lemon
- 1 teaspoon coconut oil
- 6 heaped teaspoons soy yogurt (or greek yogurt)
- 1/2 cup soy milk (or cows milk)
- Half tablespoon maple syrup (or manuka honey)
- 8 blueberries
- 8 raspberries
1. Soak sultanas in tap water for 5 minutes
2. Cut up almonds into small pieces
3. Line cupcake tray with casings
4. Drain sultanas
5. Put sultanas and almonds in blender and chop until mixed together (I recommend using the Nutribullet – 5 seconds)
5. Press almond mixture into bottom of cupcake casings and put in fridge
1. Blend white quinoa, juice of the lemon slice, coconut oil, yogurt, soy milk until smooth and creamy
2. Empty mix into a bowl
3. Mix in honey (more can be added depending on desired taste) – don’t make too sweet as base is very sweet, and the cake must complement it.
4. Pour mixture into cupcake casings on top of base.
5. Slice cuts into blueberries and raspberries
6. Place raspberries and blueberries on top of cakes
7. Place in freezer for 6 hours
Lemon Yellow for a Vegan ‘cheese’ cake