Happy Holidays!

Have a relaxing and happy holiday!

Green...

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Happy Spring!

The Manchurian Pear is awash in white

Snowdrops are poking their delicate heads out of the warm soil

Jonquils spread their delicious fragrance through our garden

The soft droning of bees fills the blossoming orchard

My favourite time of

the year has finally arrived.

Happy Spring!

Citrus Poppyseed Muffins

These muffins are delicious, and so easy to make!
When served fresh out of the oven they are crunchy on the outside, and scrumptiously light and fluffy inside.
Enjoy!


Citrus Poppyseed Muffins

125g soft butter
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
2 teaspoons grated orange rind
2/3 cup castor sugar
2 eggs
2 cups self-raising flour
1/2 cup milk
2 tablespoons poppyseeds

Grease 12 hole muffin pan.
Place the butter, rinds, sugar, eggs, sifted flour and milk in a medium bowl and beat with electric mixer until just combined, then beat on medium speed until mixture is smooth and just changed in colour; stir in poppyseeds.
Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes.
Makes 12.

Pink...

Red...

I've decided...

I've decided to do the 'Colour Project', where you choose a colour each week, and take photos of things that are that colour. So...I'm starting with Black & White. If any of you want to do this too, let me know so I can take a look at yours - Enjoy!

My favourite walking spot...

is a beautiful place called Shearer Road. It's so green and pretty!

We often take our dog with us, and enjoy a lovely stroll in the sun.

Baking

I made these cute biscuits the other day! They can be a bit fiddly but they're delicious.

Hazelnut Pinwheels

1 1/4 cups plain four

100g chopped butter

1/2 cup castor sugar

1 egg yolk

About 1 tablespoon milk

1/3 cup hazelnut spread

2 tablespoons hazelnut meal

1. Preheat oven to moderate. Grease oven trays; line with baking paper.

2. Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on lightly floured surface until smooth; cover, refrigerate for 1 hour.

3. roll dough between sheets of baking paper to from 20com x 30cm rectangle; remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tightly from long side to enclose filling. Enclose roll in plastic wrap; refrigerate 30 minutes.

4 remove plastic; cut roll into 1cm slices. Place slices on trays 2cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes; transfer to wire rack to cool.

Summer blossoms...