Happy Easter Weekend! Easter completely crept up on me this year – I was sure it was at least another week away but it was a nice surprise to realise it was this week! Although I’m planning to make some easter chocolates for tomorrow, I also had the desire to make some other sweets too. This was the first time I’d made lollies like this before and it was so much fun! This is a pretty common sort of Paleo recipe, I’ve seen them made with all sorts of fruit before. I was very impressed -they taste SO good and are so much healthier than store-bought lollies too. I’m sure kids would love to both make and eat these!
Yay! I’m so happy I managed to get a post together in time for Valentine’s Day! I’ve had this one in mind all week and was beginning to feel worried that I wasn’t going to get a chance to post it! My original idea was to make some large pink watermelon hearts for a berry fruit salad but had to change that as I found I didn’t have a cutter. As a last minute change of plan I made some cute pastel-hued heart confetti from a super tiny heart cutter that I did have. I absolutely love how they turned out, they not only look super cute but are so yummy too. (more…)
I’ve been trying to think up some good, summery Christmas salad ideas and one of the first thoughts that came to mind a was Caprese salad. This salad basically consists of tomatoes, fresh mozzarella, basil and olive oil – perfect Christmas colours and it always feels like such a treat too! Even though the roast capsicum is not an authentic ingredient, I thought it would be fun to make some little red stars from it in order to add even more festivity to the dish! (as it’s a bit tricky to make these from tomato)
Hi everyone! I just have to be super quick today but wanted to make sure I got this one up before Halloween! These are some googely monster eyes I made during the week from white chocolate buttons/melts and melted dark chocolate. You can’t really get good Halloween lollies or chocolate here so I thought I’d have a go at making my own.
Here’s a nice simple idea for a healthy but super yummy Halloween party treat. I’ve become rather intrigued by Candy Corn lately after seeing it practically everywhere online these last couple of months. We don’t have it in Australia but I think it’s a super cute design and love seeing it used in so many different, creative ways. As tropical fruit is particularly good this time of year too (plus a favourite of mine) I thought I’d make some little fruit kebabs using the pattern. The syrup I’ve served alongside it is made from passionfruit and honey (and I liked that it looked rather creepy for the occasion too!)
Fresh mint tea is one of my favourite drinks to have on a cold afternoon. This is so much more fragrant and refreshing than the dried variety (although that’s very nice too). It’s a also great way to use up the out-of-control mint growing in your garden (which grows like a weed where I am).
I find the secret to good fresh mint tea is to use a lot of mint (the more the better). If you like you can strip the leaves from the stalks and brew them in a pot but I love the method of just dunking the whole stalk in the cup as its so quick and easy. Make sure to shake and wash the leaves well (if they are coming from the garden there are usually quite a few little bugs about!)
You will need:
5 (or more) mint stalks per cup of tea
Freshly boiled water
Place the bunch of mint in a tea cup and pour over the boiled water. Let sit for about 3-5 minutes. You can use a teaspoon to bruise the leaves against the side of the cup to let out more of the oils. Take out the leaves and serve.
This is can be nice with a slice of lemon or some honey. It’s great iced too or even blended with other herbs/teas. My favourite is just plain though like I’ve done here :)