I love Easter morning – the time when people get together over a nice breakfast or brunch. This year, my boyfriend and I were savouring the holiday at home. For breakfast, we decided to have our new-favourite Bircher Muesli (post is coming soon) and a few Hot Cross Buns which we bought the night before. Here is how we set the table which brought even more light and colour into our dining area. Have an egg-celent Easter!
[Catching morning ferry to work]
This past week was all about the savouring the sights, scents and flavours of autumn. Since I am a morning person, the end of daylight saving provided a great motivation for my exercise routine. At least, it became much easier to get myself out of bed in the morning. This long weekend we are going to spend at home celebrating Easter. Happy Holiday!
[Charming setting at the friends' wedding ceremony]
[Becoming a Chartered Accountant]
[Easter details at our place]
[Must see: The 60 Most Powerful Photos Ever Taken That Perfectly Capture The Human Experience]
There is no better excuse for making Devilled Eggs than Easter. They are quick and relatively easy to make and taste absolutely delicious. They can be made in advance and served as an appetizer for any occasion. I used Nigella’s traditional recipe with a little twist. I wanted to incorporate the Easter’s egg-dying tradition into my little appetizers. I used beetroot and white vinegar to achieve that pinkish look which has also infused the eggs with some additional flavour. Since this is my first attempt, I was very satisfied with the result.
6 large eggs
1 small beetroot, peeled and thickly sliced
1/2 cup white vinegar
1/4 cup mayonnaise
1 tablespoon balsamic vinegar
1 teaspoon English mustard powder
salt (to taste)
Bring eggs to the boil and simmer for 15 minutes. Take off the heat, drain and set aside to cool. While the eggs are cooling, boil the slices of beetroot and white vinegar. Transfer the mixture into a large jar. Once the eggs are cool, de-shell them and place into the jar with the betroot mixture. Leave the eggs there to dye for 2-3 hours or until desired colour. Take the eggs out, let them dry and then slice in half lengthwise with a non-serrated knife. Pop out the yolks into a medium bowl and put whites aside. Add most of the mayonnaise, all the vinegar and mustard into the bowl. You can use a handled mixer to combine well, then taste. If the mixture is too thick, add a little more mayonnaise. You can just spoon the whites at this point or put filling into a pastry bag fitted with a big star tip. Pipe into the center of the whites so they rise well above the flats of the whites. Sprinkle paprika and it’s ready to be served.
Easter has always been one of my favourite holidays. This is the time when I can take myself back into the childhood when I was Easter-egg hunting and eating all that chocolate afterwards (guilt-free). This is also a great time for family and friends reunions. With that in mind, here is a gift idea that can suit both kids and adults. Since calories don’t count during Easter, the numbers of Easter eggs in the jar can easily be adjusted.
[1. Typo Glass Jar; 2. Baby chicks from Two-Dollar-Shop; 3. Lindt Easter Collection; 4. 'Morgan & Finch' Sitting Rabbit Stickers; 5. Paper Tag Set (similar here); 6. Recycled Ground Wood Paper (or Paper Grass) from Lincraft; 7. 'Morgan & Finch' Hanging Eggs]
While still partially mourning the last bits of summer, I feel like embracing the flavours of autumn. Cooler weather brings me back inside and makes me want to spend more time in the kitchen baking. In anticipation of the upcoming holiday, I decided to make a little treat for us which we could enjoy after dinner or with a warm cup of tea. Since I am a big believer in healthy and balanced diet, this recipe from Deliciously Ella was a go-to choice. The brownie came out nicely and I wonder why I hadn’t tried it before.
Ingredients (makes 10):
2 medium to large sweet potatoes, pilled and cut into chunks
2/3 of almond meal
1/2 a cup of buckwheat flour
14 medjool dates, pitted
4 tablespoons of raw cacao powder
3 tablespoons of pure maple syrup
a pinch of salt
Pre-heat the oven to 180C, steam or boil the sweet potatoes, until they become really soft. Then remove them and transfer to a food processor, add the dates and process until smooth. Put the remaining ingredients into a bowl and mix in the sweet potato date combination. Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes. Remove the brownies from the tray, leaving it another few minutes before cutting them into squares.
I love the way that different seasons affect the colours of my outfits. Autumn for me is all about the shades of orange and cinnamon so I put together this outfit which I wear to work on a regular basis. It’s classy and instantly lifts my mood. The colour combination of the main ensemble is moderately offset by black and white shoes and black handbag. Saba has been my favourite clothing brand for a long time and I am excited to wear some of their pieces this autumn.
It’s hard to imagine Christmas without gingerbread cookies. This year, I decided to make them at home and I had so much fun decorating them! When I found this recipe, I knew it’s exactly what I was after.
280 g (2 3/4 cups) almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g)
50 ml coconut oil
40 g maple syrup
1 teaspoon vanilla bean extract
1 egg white
Combine almond meal, dates and spices in a food processor. Process until combined and mix is crumbly. Add coconut oil, maple syrup, vanilla and egg white. Process again until a soft dough forms. Remove the dough and flatten down slightly between 2 pieces of grease-proof paper (baking paper) – about 3 mm thick (1/8 inch). Refrigerate for 1 hour to allow the dough to firm up. Alternatively, place in the freezer for 30 minutes. Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper. Bake at 150 C. for 30 minutes or until golden. Remove from the oven and cool.