This whole week is packed full of festivities with friends, family and loved ones! Yesterday we went out to London to a Winter Wonderland especially designed for children and it was definitely a memorable evening!
Here are some pictures, so you too can share these moments with us my friends!
HAVE YOURSELF A MERRY CHRISTMAS!!! ENJOY THE FESTIVITIES…
Much love, D x
I had butter, sugar and chocolate chips….sooooo these soft, crumbly golden brown cookies came about. My 3 year old and husband were over the moon. The only thing was that they were so soft that they kept crumbling and my little one loves eating things that are whole! So it turned into a bit of a saga! Lol!
Nevertheless he still gobbled them up! I hope you all enjoy them as much as we did!
INGREDIENTS
350g plain flour
150g soft brown sugar
200g low fat butter
2 tsp baking powder
2 eggs
150g chocolate chips
100g M&M’s
METHOD
Preheat the oven to 180°c. Line a baking tray
Mix the flour, sugar, butter, baking powder, eggs til combined
Add in the chocolate chips and M&M’s
Using a spoon, place a heaped tablespoon of cookie dough on the baking tray, spacing them apart as they will spread when baked
Bake for 20 minutes until soft anf golden. Gently place on a cooling rack
Make a cup of tea…grab a cookie and sit back, enjoy!
My 3 year old has just about recovered and now my youngest was lucky to get the chicken pox. I have many a recipe and pictures to write and put up but busy with my little ones!
I hope you enjoy these spiced candied almonds in the meantime friends!
Have a restful weekend! Much love D x
Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.
Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!
I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!
INGREDIENTS
1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling
METHOD
• Line a baking sheet with some greaseproof paper
• In a thick bottom base saucepan gently heat the sugar, water…
View original post 82 more words
I’m so excited as I await my closest friend’s baby to enter this world. My friend for a whole decade now who I feel I’ve known all my life. One where the friendship is such that you do not have to see each other but we know we are always there for one other.
I had promised to bake her something, so I baked this chocolate cake for her and took it round to her home. We had some lunch and together had a few slices of this chocolatey concoction of a cake.
When I put it into the tin I didn’t realise how heavy it was as it has a lot of substance. The cake is not spongy but closer to a torte with a cakey appearance and consistency. Really satisfying when you are craving chocolate. The ganache adds a little more creamy moisture to the cake but I would make it extra special by serving it with a scoop of soft vanilla ice cream or a pouring of luscious single cream
I’m sure I will be making it again to celebrate the birth of my niece or nephew! Thanks J for always being there for me, lots of love D xxxx
INGREDIENTS
200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk
For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter
METHOD
• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4
• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined
• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate
• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes
• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside
• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool
• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife
• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.
My husband had told me that we were going out on Sunday on a dinosaur trail in the grounds of a Stately Home, as a treat for our little ones. Though thoroughly surprise me when we got there, as the East English food festival was on! I think I was more ecstatic than my sons were about seeing the dinosaurs. I was just so happy that I had taken my camera along with me. So here are a few snaps from yesterday and a wonderful time at the food festival…
These pretty platters are made out of recycled marble tiles with print of all sorts..you can place anything upon them from cheeses to breads, pizza and pies!
This range of cheddar cheese was absolutely stunning…from “The Great British Cheese Company”. I just couldn’t resist but buy some ploughman’s flavoured Cheddar, after sampling some, I was hooked!
Colourful array of oils…sometimes I wonder why I buy olive oil from the supermarket, when there are so many tasty varieties available. Note to myself : next time I run out of olive oil… look online and purchase.
It is really fascinating how many different oils you can actually get your hands on!
Hands down! These are the best cupcakes I have ever tasted! I devoured and shared a little bite with my husband. They were very beautifully presented, all hand made and sugar paste decorations handcrafted with love
Here are The Mulberry Girls who are responsible for these delicious sweet creations. Natalie and Claire were so helpful and truly passionate about their product and they should be. An assortment to please all palettes..just Superb!
Easter cupcakes that went down a treat.
I could smell the aroma of these striking coffee beans around the tent. So elegant and presented so well. Just loved this!
Lots of spices and pickles to keep all of us foodies busy in the kitchen…If I had the choice I think I would buy everything that I saw lol 🙂
A big stall dedicated to all baking goodies. I was so excited, I didn’t know where to look..though I had to get some olive bread to go with the cheese I had bought earlier. The loaf was incredibly soft and fluffy. Brilliant bakers!
The first time I have ever seen a curried flavoured cheese! Very original…
We end on a delicate sweet note with this scrummy coconut ice. I wish now I had bought some. Oh well..will have to make some soon to satisfy my craving.
I really hope you enjoyed coming round with me at East England food festival. We were very lucky with the weather, it was extremely sunny, quite warm and a cool breeze. Spring was definitely in the air plus fantastic food and drink and family, what more could you want!
Have yourselves a peaceful and productive week and I shall see you tomorrow with a new flat bread recipe. Much love D x
I am missing dear Fae @Twist & Tango as she cant make it to the party today I thought I would bring one of her beautiful dishes that I made to the Fiesta Friday party Fiesta Friday Party
over at the lovely Angie’s!Hope you all enjoy it as much as I did…forever grateful to the fabulous Fae and thank you to Angie for always being such a wonderful host! Have a gorgeous weekend!
Much love, D x
One of my amazing fellow food bloggers who I hold in very high esteem who has encouraged me from the very beginning of my blogging, has inspired me for this post. Fae @ Twist and Tango very recently posted a recipe for Ice In Paradise/Yakh Dar Behesht. A sweet Persian dessert that I fell in love with straight away. I knew I had to make it once I had seen it!
I had all the ingredients to go, apart from the clear rose water but I had a dark pink rose syrup that I used in its place. Which now makes it ice in a pink paradise! I have halved the original recipe, as it’s just for my family!
So beautiful and so very elegant, the creaminess of the diamond chilled delicacy just melts in your mouth. Thank you Fae for introducing me to this gorgeous dessert! And for all…
View original post 155 more words
Hello friends! I’m making this today as a gift for my neighbours! So I thought I would share this sweet and salty joy with you all! Have a gorgeous Saturday! Much love D x
If you have a major sweet tooth and have a “salty sugar” craving as much as I did today, then your in luck! This salted peanut and pumpkin seed brittle will be sure to satisfy you and make you feel really happy!
I’m sure we all buy brittle and candied peanut bars but I until today, have never thought to make it. It makes a beautiful gift and I know I will be making more for my friends and family. I’ve adapted this Martha Stewart recipe by adding pumpkin seeds to this brittle. The colours are so divine and once set looks like a stained piece of glass with delicious ingredients emersed into it.
Hope your having a restful Sunday, much love D x
INGREDIENTS
Unsalted butter for baking sheet
2 cups white sugar
½ cup of water
Pinch of salt
2 cup salted peanuts
½ cup pumpkin seeds not…
View original post 171 more words
I have never been so inspired as I am now, from all of you my fellow friends. I am learning so much from everyone and am becoming open to the idea that healthy food can really be tasty food. I am finding myself being drawn to super food options all the time when buying ingredients! And as a result am coming up with all different types of recipes!
I absolutely adore chocolate and nuts together! Also coconut is my ultimate favourite. With this in mind I created these delightful yummy coconut chocolate and date balls. Which my little one insists on calling ‘chocolate snowballs’
You have to make these! There is no doubt in my mind that you and your family will not love them. I have had family and friends requesting me to make some for them and I have a back order to fill! I find they are so therapeutic to make too! Just to see my little ones enjoy them sooo much but at the same time KNOW how healthy and nutritious they are makes what I do worthwhile!
Have a beautiful weekend and enjoy time with your loved ones, much love D x
INGREDIENTS
200g chopped dates
120g walnuts
70g desiccated coconut
50g raisins
1 tbsp heaped nutella/chocolate spread
1 tbsp heaped cocoa powder
1 tbsp sunflower oil
1 tbsp maple syrup
METHOD
• In a food processor, grind all the ingredients apart from the coconut into a paste ball
• Use a little oil in the palm of yours hands and roll out balls to a typical truffle bite size
• Dip and cover completely in the coconut and set aside on a plate. Repeat for the rest of the mixture and chill in the fridge for at least an hour
These snowballs are joing the party over at Fiesta Friday #5 hosted by my friend Angie @ The Novice Gardener come join us x
A guest recipe from my sister in law Amrita, who brought round these tasty date balls. A delicious quick sweet which has no added sugar as the dates naturally sweeten them. Coat in coconut according to taste and if you want them to be a bit more Christmassy then adding a little orange zest will do the trick!
An alternative to chocolate but still extremely satisfying! I asked her for the recipe and she shared it instantly ad lib. These little sweets are just lovely and I hope you enjoy them as much as I have done! Thank you so much for sharing Amrita! Much love D x
INGREDIENTS
250g pitted date block/paste
2 tbsp ghee or unsalted butter
5 tbsp roasted unsalted peanuts crushed
Unsweetened desiccated coconut to coat
METHOD
• Heat up the ghee/butter in a non stick medium saucepan on a low heat for 2 minutes. When melted, break in the date block and simmer until the date block has become a paste. Cook for 10 minutes stirring occasionally
• Add the crushed peanuts, combine and cook for a further 5 minutes
• Take off the heat and let the date mixture cool down a little, when warm take small amounts of mixture and roll into balls covering in coconut as the last step
I’ve never attempted meringues but had some left over egg whites so I couldn’t resist! I wanted them to remain sticky and gooey! Which I think I have achieved! Yay!
In my recipe I have lessened the amount of sugar as it is replaced with some sweetness from the milk chocolate!
The cocoa gives it a sense of maltiness when combined with the cooked egg whites! A real sweet treat to end your meal on a sugaring high!
For my first attempt they were lovely in texture and flavour! Though I feel I need to shape them better next time. More varieties will make an appearance I’m sure!
INGREDIENTS
90-100g caster sugar
5 medium egg whites
pinch of salt
50mg grated milk chocolate
½ tbsp cocoa powder
METHOD
• Preheat oven to 140 degrees celsius and line two baking trays with greaseproof paper
• Whisk egg whites in a large mixing bowl either with an electric whisk or by hand
until the egg whites turn into stiff peaks
• Slowly add the sugar a tablespoon at a time and whisk gently
• Fold in the cocoa powder and grated chocolate
• Using a metal spoon dollop to a rough round on to the baking tray. Working quickly as not to lose the air that has been built up in the meringue mixture
• Bake for 30 to 40 minutes, the outside shell will be crisp. Turn off the oven and leave them in the oven with it ajar to cool
I woke up really really early this morning and decided to do my weekly manicure. I had to add glitter because of the christmas feel and seeing golden baubles everywhere! So now my nails are sporting the festive look!
Shivaay Delights 