Easy Rice Crispies Easter Nests

Easter Nest3

I love making little treats for the kiddies.  I try to find recipe that are quick and can be made in a moments notice, provided you have the ingredients of course.

Since Easter is coming up fast, I’ve  decided to make these Easter egg nests for a treat.  It’s also perfect if you want to bring a little something to a friend’s place to eat after a meal.

This has only 4 ingredients and the kids can help decorate them.  You can garnish these nests with anything you like, it doesn’t have to be for only an Easter treat.  Use your imagination :)

 

Easter Nest2

Recipe:

  • 1 tbs butter
  • 100g mini marshmallows
  • 2 cups Rice bubbles (rice krispies)
  • Mini Chocolate Easter eggs

 

  1. Prepare a 12 hole muffin tin with cupcake cases.  Set aside
  2. In a saucepan melt butter over low heat then add the marshmallows
  3. Continue stirring until the marshmallow has melted.  Careful not to burn the bottom of the pan
  4. Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
  5. Using a tablespoon that has been lightly coated in oil, spoon  the mixtures into the cupcake cases.
  6. Use the back of the spoon to make a little dent in the centre.
  7. Place in fridge for about 15-30 mins to set a little
  8. Garnish with Easter eggs

 

Easter Nest

Happy Easter.

Cherrie

 

Yorkshire Brack – Hubby Bakes!

Yorkshire Brack3 OMG! My Hubby baked!  My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this.  He did a great job and I was so proud of him :) He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson.  You’ve would’ve seen him in shows such as “Young ones” and “Bottom”.  He hosted this cooking show which is one of Hubby’s favourites to watch.  Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.

Yorkshire Brack2

He decided to make this one day. It’s so easy to make that even a non-baker can make this.  It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together.  The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before.  No offense to Hubby, but if he can make this, anyone can. Yorkshire Brack4 I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating.  It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness.  You can play with the type of tea you use to give the cake different flavours. Recipe:

  • 150ml of hot tea
  • 454g of mixed dried fruit (sultanas, raisins and currants)
  • 225g self raising flour
  • 175g demerara sugar (can also use raw sugar)
  • 1 egg, beatened
  1. Soak the dried fruit in the hot tea overnight
  2. Next day, Preheat oven to 160degC
  3. Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
  4. Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
  5. Best served warm with butter and a slice of cheese.

Yorkshire Brack5 Bon Appetite, Cherrie

Refreshing Homemade Lemonade

lemontop

What do you do when you have lemons?  You make lemonade of course!

It’s lemon season at the moment.  They are abundant on trees.  I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons.  I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).

I got my hands on some cheap lemons and I knew what I wanted to do with them.  I wanted to make lemonade.  I found a recipe by the Hairy Bikers and it was easy and quick.  I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).

lemonmiddle

Recipe:

Makes a jug full.

  • 8 medium sized lemons
  • 1.2kg white sugar
  • 75g citric acid
  1. Slice the lemons thinly, removing any pips and place in a large heatproof bowl
  2. Add the citric acid and the sugar
  3. Pour 700ml of boiling water
  4. Leave to cool then sieve into a jug
  5. To serve, dilute with water or soda water.  Serve with ice and some fresh lemon slices

lemondeanna

Bon Appetite,

Cherrie

Kedgeree with Kippers

Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.

It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.

I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.

I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.

Recipe: (serves 4)

  • 20g butter
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 2 tbs curry powder
  • 1/4 tsp turmeric powder
  • 350g basmati rice
  • 600ml chicken stock
  • 2 bay leaves
  • 4 hard boiled eggs, quartered
  • 200g kippers
  • 1 tbs lemon juice
  • Handful of parsley leaves
  • Salt and pepper

 

  1. Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
  2. Add the curry and turmeric powder and cook for a further minute.
  3. Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
  4. Meanwhile, boil the kippers according to packet instructions then flake gently.
  5. Uncover the rice and gently fork the kippers and boiled eggs through.
  6. Cover and cook for a further 3-4 minutes.
  7. Add the lemon juice, parsley leaves and salt and pepper to taste.

Bon Appetite,

Cherrie