Home made nut butter is one of the easiest things to make, you can play around with add ins and you have full control over what goes into it. Peanuts, almonds and hazelnuts are my nut butter go-to’s, but lately I’ve been playing around with macadamia nut butter and created a recipe that is next level delicious, I’m obsessed!
I’ve been so looking forward to this Easter weekend and a chance to slow down, catch my breath for a few days and enjoy time with my family. We’re keeping things very simple this year without all the fuss and frills, but there will still be plenty of treats to enjoy. I decided to put together a round up of decadent Easter dishes that you can make over the coming weekend.
Easter is around the corner and I decided to give one of my favourite bread dough recipes a chocolate twist for the occasion. This brioche dough is enriched with milk, egg and butter making it extra delicious and soft. It’s really easy to work with and the buns are utterly divine to eat!
We are obsessed with stone fruit at the moment, especially plums. If only their season could be longer! We’ve been enjoying peaches, plums, mangoes and cherries in all sorts of recipes but mostly straight from the fridge – such an easy and delicious snack, especially when it’s hot outside. The end of season is fast approaching, and I wanted to get a quick plum recipe in before that happens.
This is my favourite kind of summer lunch – a satisfying salad filled to the brim with fresh flavours. I chose to use sorghum grain for this tasty salad, and used tabbouleh inspired additions including tomatoes, cucumber and fresh herbs. The salad is tossed in an olive oil and lemon juice dressing, and it really is a treat for the taste buds.
What do you do when you find a jar of molasses at the back of the pantry? You grab your apron and whip up some ginger cookies! I love the depth of flavour that molasses adds to ginger flavoured bakes. I’ve also used muscovado sugar and crystallised ginger in this recipe and the resulting flavour is incredible.
Ever since I posted my no-bake Halloween biscuit truffles a few weeks ago I’ve been dying to try a Christmas version. I finally got around to it and they came out so well. I replaced some of the chocolate biscuits with ginger biscuits, added some orange zest for more of a festive flavour and dipped the truffles in dark chocolate which I decorated with mini fondant holly leaves, sprinkles and glitter.
The holiday season is on the horizon (are you counting the days like me?) and that means there’ll be lots of gatherings coming up. This latest recipe is perfect for entertaining and I hope you’ll love it as much as I do. Besides tasting great this snacky delight is also something that you can whip up relatively quickly. The crackers can be baked in advance and the feta can be whipped in minutes, so there’s no last minute stressing just before your guests arrive.
Cupcakes & Couscous 