A couple of snaps for Easter from our home…
Wee Jerry quite happy sleeping in his old orange box with a cosy knitted blankie inside it, I knitted it the same colours as he is, black silver and white 🙂
You cant have easter without chickens… can you?? 😉 here is Daisy and Chicken Little enjoying a sawdust bath in their freshly cleaned out run.
Wishing you all a very happy Easter
My Rowan tree in the far corner of the garden, buds just starting to open out… I bought this tree as a pencil sized stick from my daughters school when she was 5, she is now 17 … we have watched this tree grow and flourish with my daughter 🙂
My Pink Champagne Rhubarb… I’m planning to cut some later this afternoon and make a rhubarb crumble with it 🙂
Finally Gloria, one of our black pekin bantams, clearing the weeds from my 3rd raised bed. Gloria is top of the pecking order within our pekin family, she has a really cheeky strong character 🙂
I had some lemons in the fridge that needed to get used up, so I had a browse through some recipe books and found this recipe from Nigella Lawson.
It is from her Book How to be a Domestic Goddess – isbn 0-701-16888-9
- 240g Softened unsalted butter
- 200g caster sugar, plus extra for sprinkling
- grated zest and juice of 2 lemons
- 3 large eggs
- 210g self-raising flour
- 90g plain flour
- 1 x 2lb loaf tin
- 2 Tablespoons of Poppy Seeds
- Preheat the oven to 170 degrees C / Gas Mark 3
- Cream the butter and sugar, and add the lemon zest
- Add the eggs one at a time with a tablespoon of the flour for each.
- Then gently mix in the rest of the flour and finally, the lemon juice.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven.
- Bake for 1 hour or until a cake tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
- Makes 8-10 slices.
I got distracted… and as a result I forgot to put the poppy seeds in 😀
- 150g / 6oz Plain Chocolate
- 40ml / 2 tablespoons Brandy (Adult version) or fruit squash (Kids Version)
- 50g / 1 1/2 oz Butter
- 60g / 2 oz Icing Sugar
- 50g / 2 oz ground almonds
- 16 small sweet paper cases
- Break up two thirds of the chocolate into a bowl and place this over a pan of hot water.
- Add the brandy and leave to melt
- Take off the heat and stir in the butter, which should not be too hard.
- Mix in the sieved icing sugar and the almonds s that it is well blended.
- Leave to cool place until the mixture is firm enough to handle.
- Divide into about 16 even-sized pieces and roll into balls.
- Grate the remaining chocolate, place on a piece of greaseproof paper and roll the truffles in it.
- Pop each one into a paper case.
Recipe courtesy of :
“The Cadbury Chocolate Cookbook” by Patricia Dunbar ISBN 0 600 32018 9
Wishing you all a lovely Easter
I’ve had a day in the kitchen today… and I made some blueberry muffins 🙂
The recipe is extracted from Nigella Lawson’s “How to be a Domestic Godess” Book – ISBN 0-701-16888-9
75g unsalted butter
200g plain flour
half a teaspoon bicarbonate of soda
75g caster sugar
pinch of salt
200ml buttermilk (or 100g yoghurt and 100ml semi-skimmed milk) – I used the latter
1 large egg
200g blueberries (I only had 135g but they turned out well)
12 bun muffin tray lined with 12 paper cases.
Melt the butter, and set it aside to cool for a little. Preheat the oven to 200 degrees C / Gas Mark 6
Combine all the dry ingredients in a bowl, and in a measuring jug beat together the buttermilk (or yoghurt and milk), egg and melted butter.
Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t worry about lumps; the important thing with muffins is that the mixture isn’t over-worked.
Fold in the blueberries, again keeping mixing to a minimum. You could also add orange zest at this point if you wanted.
Spoon into the muffin cases – I use an ice cream scoop and a small rubber spatula for this – and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top. Eat warm or cold as you like: I like warm, broken with fingers smeared, mouthful by mouthful, with good unsalted butter and blueberry jam.
I made the card above today to participate in the sugar nellie challenge over on the Sweet Sugar Challenge blog. This is the first time i’ve joined in with something like this 🙂
The reason for joining in the challenge is was my daughter was on my laptop looking through crafty blogs whilst I was sitting making cards and she came across the above blog and said I should join in… so with my daughters help we chose some really nice papers and together we put this card together…
Soooo… the ingredients for this card are : –
Basic Cardstock from the paper mill shop for the card itself.
K & Co Sparkly Sweet Pink Reptile Flat Paper
K & Co Little Flowers Glitter Paper
Plain White Card embossed with the cuttlebug folder Floral Fantasy.
Sugar Nellie Stamp : Duck in Boots (watercoloured with paints)
Tiny pink buttons from a papermania box set.
Tiny pink flowers are American Crafts Greenhouse pink paper flowers
Americal Crafts Elements Premium Pink Ribbon
and a Happy Easter Sticker from the DCWV Springtime Stack 🙂
Because its Easter, and this wee duck stamp is kinda cute… I’m offering some blog candy … in the form of a few stamped images of Duck in Boots ..All you have to do is leave reply to this post.. the first 3 names out of the hat on Monday 24 March 2008 will recieve their wee stamped images of Duck in Boots 🙂
I have been making some Easter Cards tonight … i’ll fill in the details tomorrow of their make up as its late and my eyes are tired and nippy lol
Its almost Easter, so today I decided to make some Easter Cards, i’ll take them into work with me and put them into my stock box… the cards were made using the following materials: –
DCWV Spring Sticker Combo Stack
Bazzill Cardstock, Pinkks, blues and greens.
A Yellow Brad
and the actual card itself was from the Paper Mill Shop Cardstock.