Easter (amongst Christmas) is one of my favourite times of the year. The weather gets warmer (we hope!), days get longer, pastels are everywhere and it is totally acceptable to indulge in egg shaped treats, even though you’re way past the age of 5. I jumped on the egg-cellent bandwagon and make these pastel coloured oreo truffles. They’re super easy to make and a very egg-citing (last one I promise!) gift for anyone if you pop them in a basket lined with coloured tissue paper.You will need:
1 pack Oreos
8 oz. cream cheese
Coloured candy melts (including white)
- Add the Oreos to a food processor and pulse until even crumbs.
- Add the cream cheese and pulse until well mixed.
- Divide the mixture into small balls and then roll the egg shapes by hand.Place these babies in the freezer to harden for 15-20 minutes.
- Meanwhile melt your candy melts either in the microwave or on the stove, but remember to mix white with the colour you’re using to get that soft, pastel colour.
- Dip the eggs into the chocolate and leave them to dry on some parchment paper.
- Once completely dry, drizzle or pipe some of the left over chocolate onto the eggs.
Avocados have always been one of my favourite fruits. I can’t believe something so yummy is actually good for you! The one thing I hate about them is waiting for them to ripen. I saw a tweet the other day that said ‘Campaign for Ripe and Ready avocados to actually be Ripe and Ready’ and could not agree more. Why you do this to me Tesco?
The great thing about avocados is that you can make so many different dishes with them and so I thought I’d show you what my 3 go-to easy avocado healthy snacks are.
Avocado, kale and quinoa salad
Very simple but very yummy salad. Eat your heart out Kardashians!
- Wash or soak one cup of quinoa – important to avoid tummy aches!
- Add water into the pan and bring to boil, reduce the heat and cook for around 15-20 minutes.
- Make the dressing – whisk together 5 table spoons of olive oil, 2 tablespoons of balsamic vinegar, zest of one lemon, 1 teaspoon of Dijon mustard, pinch of salt and pepper and 1 tablespoon of fresh lemon juice.
- In a large bowl toss together the quinoa, kale and avocado and the dressing.
Avocado On Toast
I first tried this contraption a couple of years ago in a New York restaurant called Café Gitane, who claim to have invented the dish. Avocado on toast is now everywhere, thanks to Pinterest, but when I first tried it, I hadn’t heard much of it but I couldn’t believe I lived without it before.
Here’s what to do:
De-stones and mash the avodaco in a bowl using the back of a fork. Add salt, pepper and fresh lemon juice and mix. Drizzle olive oil onto a piece of brown seeded toast and spread the avocado. Sprinkle chilli flakes on top.
Guacamole One of my favourite dips ever.
Use a large knife to pulverise one large ripe tomato to a pulp and tip into a bowl. Halve and de-stone 3 large avocados and scoop out the flesh into the bowl.
Add 1 small red onion (finely chopped), 1 chilli (finely chopped), a handful of coriander leaves and the juice of 1 large lime.
Eat with tortilla chips.
Ah Valentine’s Day. Love it or loathe it, its another excuse to indulge in guilt free naughty eating. Whether you have someone special this weekend or your special someone is somebody you met via the internet and goes by the name of Mr. Netflix, (hey that totally counts as a date!) I hope you have a good one.
Now, as you may be able to tell from the name of my blog, I love a good ol’ classic biscuit. The Jammie Dodger has been a particular favourite of mine, from the days of scoffing them down with Party Rings at a kid’s party to now, using it as the perfect dunking accompaniment to one’s tea. I got my apron on, rolling pin out and made some homemade Jammies. Pop them in a jar and tie a ribbon around it for a lovely homemade gift for your Valentine, or Galentine.Here’s how I conjured these up:
You will need:
- 250g butter, softened
- 140g icing sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 375g plain flour
- 30g white caster sugar
- 170g seedless raspberry jam
- Preheat the oven to 190 degrees/gas 5.
- Whisk the icing sugar and butter together in a large bowl until very pale and fluffy.
- Add the vanilla extract and egg yolk and beat well with a wooden spoon.
- Sift in the flour and mix with your hands to form dough.
- Cover with cling film and pop it in the fridge for about an hour to firm up.
- Roll out the dough on a well floured surface until about 3mm thick.
- Use a biscuit cutter to cut the tops and bottoms of the Jammies. Cut out a heart in the middle of half of your biscuits. If you don’t have a heart shaped cutter, then draw a heart on a piece of paper and trace around that for each biscuit.
- Bake them in the oven for 10-12 minutes, until golden brown.
- Sprinkle caster sugar over the biscuits as soon as they come out of the oven.
- Once cool, apply a thin layer of jam and sandwich them together.