Pucker!

It was such a beautiful day today and I just had to post a picture of my gorgeous little lemon tree!  These are it's first two lemons and I'm so excited......but, I can't think of what to use them for and it seems a shame to pick them as they look so lovely on the tree!

....but, perhaps the call for a lemon meringue pie is too great to ignore!



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Cartwheel for Joy!

Just when he thought no-one was looking.....LOVE it!

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McVities......fit for a KING

For the reception Prince William requested an alternative treat to the traditional Wedding cake – a McVities chocolate biscuit cake which was one of his favourites as a young boy. 

The couple asked McVitie's Cake Company to create a chocolate biscuit cake for the reception at Buckingham Palace (pictured above).

The chocolate biscuit cake is made from a Royal Family recipe.  Below is a version of this scruptiously decadant looking cake!  ....YYYYUuuuummm!

The Royal Chocolate Biscuit Cake

You’ll need:

• 400g milk chocolate
• 250g dark chocolate
• 200g white chocolate
• 150g unsalted butter
• 275g golden syrup
• 275g digestive biscuits
• some good quality salt, such as fleur de sel, to sprinkle on top (optional)

You’ll also need:

• A large heatproof bowl for melting the chocolate mixture plus some kind of baking tray or dish to hold the chocolate biscuit mixture while it sets. I used a 28cm x 18cm x 3cm baking tin, which was just about big enough to hold this amount.

The Steps:

• Line your dish or tray with greaseproof or parchment paper.
• Break each digestive biscuit into 3 or 4 pieces.
• Break all of the chocolate into very small pieces or chop finely.
• Cut the butter into small pieces.
• Place your heatproof bowl over a pot of hot (but not simmering) water and over a very low heat. Add the golden syrup and butter.
• Once the butter has started melting, stir in the chocolate pieces and, stirring constantly, allow the whole mixture to melt together gently.
• Remove from the heat as soon as the chocolate has melted. Add the biscuit pieces and stir to combine.
• Fill your dish or tray with the chocolate biscuit mixture and, if you like, sprinkle with fleur de sel or other salt flakes.
• Allow to set in the fridge for about 2 hours, then cut into slices of whatever size and

A right ROYAL affair...

...ahhhh to be a princess-in-waiting, how wonderful! 

 I know I'll be glued to the telly on Friday night - how about you? 

For all the latest wedding details, like the procession route, visit:  The Royal Wedding 2011

HOPPY Easter!

Cutest bunnies ever! LOVE

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Bunny Ears

As Easter is just around the corner I thought I would share with you a very special family recipe.  My mother's side of the family is Latvian and with that comes lots of delicious food!  My Nan is an amazing cook and when I was growing up we would spend lots of time cooking together.  Out of all the different things we made "Bunny Ears" were our favourite (and everyone else's too!) and we would always make triple quantity batches.

"Bunny Ears" are traditionally made for Easter time, but once you've tasted these scrummy numbers I guarantee you won't be able to wait until Easter comes around again to make another batch!  ; )

Happy Easter and I hope you enjoy making and eating them as much as I do!

  

BUNNY EARS

1/2 cup confectioner's sugar
1/2 tsp grated lemon rind
1 egg
6 tbs sour cream
1-1/4 cups flour
3/4 tsp baking powder
1/4 cup confectioner's sugar (for finished cookies)
vegetable oil

In a large mixing bowl, beat the egg slightly. Add the 1/2 cup confectioner's sugar and combine with a spoon. Add in the lemon rind and sour cream and mix well to combine. Sift or whisk together the flour and baking powder and gradually add to the wet ingredients, mixing well after each addition.

Lightly flour a pastry board and knead the dough for a few minutes until it is very elastic. Sprinkle a bit more flour on the pastry board and roll out the dough until it is 1/8" thick or less.

Use a pizza cutter, knife or pastry wheel and cut the dough into strips 3/4" wide. Then cut diagonally in the opposite direction every 2". Using a sharp knife, cut a small slit in the center of each piece of dough. Using one piece of dough at a time, pull one end through the slit in the center to form a Bunny Ear.

In a wok or deep fryer, heat approx. 1-1/2" of the oil over medium heat until hot but not smoking. You should be able to see little movements on the surface of the oil.

Using a skimmer or slotted spoon, lower about 5 Bunny Ears at a time into the hot oil. Let them brown on one side for approximately 10 seconds, then turn them over and let the other side brown. Remove from the oil immediately and place on paper towels to drain. Continue until all of the Bunny Ears have been cooked.

Let the Bunny Ears cool and sprinkled with the 1/4 cup confectioner's sugar through a sieve.

Note: Letting the cookies cool before sprinkling with the sugar will help to keep them crisp.



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Trafalgar's Square

Today I came across the most gorgeous illustrations I have ever seen!  Theses adorable watercolours are the creation of Kit Chase of Trafalgar's Square.  You can buy these and many other super cute prints at her Esty store here. 

Sooooo cute Kit - what beautiful inspiration! X