Sometimes you’ve just got to take the time to really appreciate the beauty in nature. These broad beans are pink and purple they almost look magical, the colours are so pigmented and really stand out. The broad beans look so pretty and are very nutritious. Life can get really busy at times so always make the effort to just sit and appreciate the wonders that surround you, be it a broad bean, other foods, furniture, technology or the trees outside 🙂
Happy Easter Everyone 🙂 hope you all have a great day and eat LOADS of chocolate!
It wasn’t really a feast just a typical Sunday dinner, most Sundays we eat a large(ish) meal together around the table as a family. I haven’t got any recipes or methods for these foods because there are too many but I’ve put the pictures in order of how I cooked them. I know some people find it daunting cooking for family members as someone always complains about something but as long as the majority turns out okay I’m happy!
I did gravy too but it didn’t look too appealing on camera and as you can tell I’m still working on my food photography skills and angles. This is all quite a random combination of foods but it tasted delicious and everyone’s belly’s were full which is was good.
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WOW June is already upon us, officially half way through the year. These shortbread biscuits honestly look so hypnotizing with the swirls and take a perfect picture. I love shortbread because it is so simple and tasty but I wanted to try and make it a little bit more interesting so I added some cocoa powder for a chocolate taste.
150g plain flour
½ tsp salt
50g caster sugar
125g butter at room temperature
125g plain flour
25g cocoa powder
50g caster sugar
125g butter at room temperature
Preheat the oven to gas mark 4 and line two baking trays with parchment paper.
Plain shortbread: mix together the salt, flour and sugar in a bowl, then rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.
Chocolate shortbread: mix the flour, cocoa powder and sugar in the same bowl, rub in the butter until it forms a dough. Wrap in cling film and place in the fridge for 15 minutes.
Roll out both dough balls into rectangular shapes of roughly the same size and place on top of each other, put back onto the clingfilm using it as a guide to firmly roll the dough’s together to form something that looks like a Swiss roll 🙂 place back in the fridge for a further 20 minutes.
The dough should now be very firm and ready to cut, slice each about 1 cm thick and place on the baking tray evenly spaced.
You can now bake them for 20-25 minutes in the oven.
I feel like I am forever making sweet things so I’ve decided to try something a little different….. lemon and poppyseed cupcakes!! I actually saw this recipe ages ago but only just decided to bake them after wanting to try something new. The recipe was posted on Twitter by Lorraine Pascal and it was super simple and different to what I usually do so I thought why not.
175g self raising flour
1/2 tsp bicarbonate soda
110g castor sugar
Zest and juice of a lemon
70g melted butter
175g milk (I used almond milk)
1. Firstly prepare your cupcake tray with 12 cases.
2. You can literally just put all the ingredients into a bowl and mix vigorously until well combined. It may be easier to use a handheld whisk if you have one but both methods work great.
3. I then used a ladle to equally fill each case with the mixture and put into the oven for 20 minutes.
4. Enjoy whilst slightly warm.
Okay, so my end thoughts on these cupcakes are undecided, I am so used to eating and enjoying sweet baked foods that it will take some time for me to appreciate the ingredients used such as poppyseeds and lemons however I know that they are much healthier because they contain less sugar and the poppyseeds are full of nutrients.
I definitely want to start looking at different recipes and see what alternatives I can use to have the same great taste with added health benefits.
These cupcakes are super simple to make and take minutes to bake. I haven’t had a lot of time to bake recently as I’ve been so busy with work, starting uni and other stuff. I also didn’t really have much cake decorating produce so I put swirly patterns over the top.
They are just standard chocolate cupcakes so I didn’t bother with a recipe, they are a great teatime treat enjoyed with a hot drink.
Here I have:
– cucumbers halved
– carrots peeled
– lettuce shredded
– radish cut into quarters
Mix all the ingredients together and serve on a fancy plate 🙂 Healthy eating is so important so don’t forget your 5 portions of fruit and vegetables each day!
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I saw this recipe in the stylist magazine a few months ago and I thought they looked amazing!
I love the concept of having the sweet jam with the salty peanut butter because they work really well together.
150g unsalted butter (at room temperature)
100g smooth peanut butter
125g castor sugar
25g light muscovado sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
265g plain white flour, plus extra for dusting
100g of your favorite jam
1) In a bowl cream together the butter and peanut butter for 1 minute. Add both sugars and beat for a further 2 minutes until fluffy. Then add the egg yolk, vanilla and salt and beat until well combined, sift over the flour and mix to form a soft dough. Knead until smooth.
2) Preheat oven to 180°c/gas mark 4 and line two baking trays with parchment paper.
3) On a lightly floured surface roll the dough to 4mm thick.
4) Use a 5cm biscuit cutter to cut out rounds of dough. Then get a shaped stamp and cut a hole from the middle of half of the biscuits. Place all the biscuits on the baking trays.
5) Bake for 8-12 minutes until the biscuits are lightly golden. Remove from the oven and leave to cool on trays for a few minutes before transferring to a wire rack.
6) When the biscuits are cool, spread jam over the whole biscuits and put the other biscuit on top to create your Jammie Dodger.
Keep the delicious biscuits in an airtight container for up to 3 days.
Hope everyone has a great productive morning xx
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Sometimes all I want to do is bake! I feel like there’s so much going on in my life at the moment;
– Looking for a new job
– Parent’s having work done on the house
– My sister having a baby and moving house
– Me preparing for uni
And much more, the days seem to go by so quickly without me realising.
Baking is the best way for me to simply relax and enjoy myself.
These cupcakes are from Nigella’s website http://nigella.com/recipes/view/red-velvet-cupcakes
Red Velvet Cupcakes are such a popular baking choice I just had to try them. The link above will take you directly to the recipe. It’s a nice and easy recipe to follow.
*As you can see I lost the red colour once I started adding the cocoa powder so my tip to you is not to hold back on the red food colouring.
Hope you all enjoy the rest of your day/night 🙂
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Even though this salad is pretty basic I’ve put a method on just for guidance.
– 1/2 an ice berg lettuce
– 1/2 cucumber
– 2 carrots
– 8 radish
– 1 large tomatoe
1. Separate the lettuce leaves, wash off once then leave to soak in water for 5 mins.
2. In the meantime wash off all the other ingredients and start preparing the salad. Drain the water off the lettuce and leave to air dry.
Cucumber: peel skin and slice into circles.
Radish: top and tail (remove both ends) then cut into quarters
Tomatoe: blanch (place into boiling water for 8 seconds and then into ice cold water to remove skin) take off the skin and slice.
Carrots: peel both carrots, cut off the ends and slice into strips.
3. By now the lettuce should be dry so all you need to do is roll up a few leaves at a time and cut every 2cm.
I feel like the best part is arranging the salad onto your chosen serving dish, I have picked an oval shaped plate which fits every on perfectly.
There’s a lovely array of colours and the salad looks simply delicious!
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