It’s Mother’s Day in two weeks and I thought French toast would be the perfect thing for a Mother’s Day breakfast in bed.
1/4 cup of milk
One teaspoon of cinnamon
1/2 teaspoon of vanilla essence
4-6 slices of thick bread
Olive oil or Butter
Icing Sugar, raspberries & mint leaves (optional)
Mix eggs, milk, cinnamon and vanilla in a bowl.
Heat frying pan to medium heat and drizzle with olive oil or grease with butter.
Dip bread in egg mixture on each side. Cook bread in frying pan for one minute on both sides or until golden brown.
Serve with icing sugar, raspberries and freshly squeezed OJ.
Here is a simple recipe (with no butter!) for one of my favourite cakes.
2 cups of Cake flour [you can use plain flour and subtract 2 level tbsp’s of flour for each cup used in recipe]
1 tsp of Baking powder
1 tsp of Baking soda
1/4 tsp of Salt
4 eggs, at room temperature
1 cup of Caster sugar
Zest of 2 oranges
1/2 cup of Sunflower oil
300 ml of Sour cream
1/2 of Poppy seeds
150 g of Cream cheese
1 cup of Icing sugar
1 tbsp of orange juice
To make the cake, preheat the oven to 180°C. Butter the base and sides of a 20cm round cake tin and line the base with baking paper.
Sift the flour, baking powder, baking soda and salt into a bowl and mix to combine.
In a large bowl beat the eggs, caster sugar and orange zest with an electric mixer for 5 minutes on high, until thick and pale. Turn the speed to low and add the oil and all dry ingredients. Mix until incorporated. Fold in the sour cream and poppy seeds.
Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
To make the icing, beat the cream cheese with an electric mixer until smooth. Add the icing sugar a little at a time. Add enough orange juice to give you a spreadable consistency. I added 1/4 tsp of orange essence for more orange flavour.
Spread the icing over the cooled cake and you’re done!
55g caster sugar
Few drops of vanilla extract
150g plain flour
4 tbsp water
250g icing sugar
Food colouring, to decorate
Mix the butter, caster sugar and vanilla extract until just evenly mixed. Stir in the flour and cornflour. Wrap in clingfilm and chill for about 30 minutes.
Roll out to the thickness of a $1 coin and cut out different sized heart shapes. Bake at 180C/160C Fan/Gas 4 for 10 minutes. Leave to cool on a wire rack.
Make the icing sugar and divide into small bowls to add pink and red food colouring to the mixture. Now it’s time to decorate your heart biscuits!
To give biscuits as a gift, pack in a DIY box, which you can print here. To make the box more interesting you could decorate it or print it out on some pretty card.
Enjoy and Happy Valentine’s Day!
I was inspired to make these simply by the recent hot weather. Enjoy!
Makes four Icy Poles
1 cup of Lychee Juice (this will depend on the size of your icy pole moulds and how much fruit and petals you put in)
1/2 teaspoon of rosewater
Handful of red rose petals
– Icy poles moulds
In a jug mix the rosewater and lychee juice together. Place the rose petals and strawberries in your empty icy pole moulds, don’t be too fussy about this because they will change when you add the juice mix. Pour in the lychee and rosewater mix, the rose petals and strawberries will float to the top. To stop this happening add more fruit.
Put in icy pole sticks and place in the freezer until frozen.
This is a perfect treat for dessert on Christmas Day.
Makes six mini pies
1 sheet of puff pastry
Butter for greasing muffin pan
1/2 a cup of brown sugar
1 tablespoon of water
Sprig of rosemary
1/2 teaspoon of cinnamon
Milk for glazing
Preheat oven 180°C. Grease muffin pan with butter. Thaw puff pastry. You will need something to make a round shape, a cookie cutter or a glass. Cut out six circles of pastry and push them into your muffin pan. Place in the oven for 15 mins or until the pastry is puffed. Take out of the oven and let settle.
To make pie filling, put water, diced pear, brown sugar and rosemary into a small saucepan on a low – medium heat. Stir regularly. Cook until the pear is soft and sugar syrupy.
Spoon pie filling into the base of your pies. Create a lid for the pies with the left over puff pastry. I made a criss cross pattern. Glaze pastry with milk.
Put pies into the oven for 15 – 20 minutes or until pastry has puffed and golden brown.
Serve with extra rosemary and honey-sweetened Greek yogurt.
2 cups of self-raising flour, sifted
3/4 cup of caster sugar
3/4 cup of milk
125g of butter, melted, cooled
2 eggs, beaten
1 teaspoon of vanilla essence
1 1/2 cups of icing sugar
4 drops of blue food colouring
2 drops of green food colouring
1 – 1 1/2 tablespoons of water
To make cake, preheat oven to 200°C. Line a muffin pan with patty pans.
Combine flour and caster sugar in a bowl. Make a well in the center.
Add milk, butter, eggs and vanilla to flour mixture. Using a wooden spoon, stir gently to combine.
Spoon mixture into patty pans. Bake for 12 – 15 minutes, or until a skewer inserted into center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
To make icing, sift icing sugar into a bowl. Mix food colouring together and add water. Stir until smooth. Spoon icing over cupcakes. Decorate with fresh lavender.
This is a easy homemade mothers day present!
Half a cup of sea salt
Half a cup of sweet almond oil (or olive oil)
Half a teaspoon of lemon zest
Half a teaspoon of orange zest
In a medium mixing bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt.
Pour mixture into a jar or airtight container.
Note: Apply scrub to body in the shower.
Now that it’s autumn and the weather’s getting cooler, I’ve been feeling run down. So I decided to make homemade herbal tea. Instead of putting the herbs into a tea pot, I thought it would be a nice idea to make herbal tea bags.
Honey & Lemon (optional)
Step One: Sew tea bag
Step Two: Collect ingredients and chop up finely
Step Three: Put the herbs into the tea bag
Step Four: Close up the bag by folding the corners in
Step Five: Place part of the embroidery thread underneath a folded flap and staple into place
Add honey & lemon and enjoy!
It’s stone fruit season! You can vary this recipe to the fruit you would like to use – plum, apricot, peach, cherry.
1 2/3 cups of self-raising flour
1/4 cup of brown sugar
150 g butter, softened
2 eggs lightly beaten
100 g almond meal
Pinch of cinnamon
Pinch of cardamon
1 teaspoon vanilla extract
1 apple peeled and grated
12 ripe nectarines, halved
Optional: few flaked almonds, sifted icing sugar and double cream to serve
Preheat oven to 180°. Grease a 25 cm ceramic flan dish. Place all ingredients except the nectarines in a mixing bowl and beat with electric beaters for 3 to 4 minutes until the mixture becomes pale. Spread in the dish and place the nectarine halves over the top, cut-side up. Bake in the oven until golden brown. Approx. 45 mins. Cool.
Optional: dust with icing sugar and serve with double cream.
Three tablesoons of butter
One cup of self-raising flour
One cup of sugar
Two tablespoons of cocoa powder
Half a cup of milk
Half a teaspoon of vanilla essence
One cup of icing sugar
One heaped tablespoon of cocoa powder
Two tablespoons melted butter
Two drops peppermint essence
To make cake, preheat oven to 180°C. Grease or line a cake tin with baking paper.
Place butter in a saucepan. Melt butter over heat. Next, combine all remaining ingredients in a mixing bowl. Add the melted butter to flour mixture. Beat hard for 3 minutes.
Pour batter into cake tin. Bake for 45 minutes, or until a skewer inserted into the center of the cake comes out clean. Do not overcook, as it will become dry.
To make icing, sift icing sugar and cocoa. Add melted butter and combine until a paste forms. Add peppermint essence to taste. Ice completely cooled cake with a hot knife.