Easter celebrations!

Happy Easter everyone - hope you all had a lovely day, and hope that you were spoilt by the Easter bunny! Easter brings fantastic family traditions, and this year it was our first 'no-family' family celebration, in which we made a few of our own traditions... With a toddler, I am forced to 'chill out' and relax my obsessive perfectionism. We made Easter cupcakes that I intended to look like nests, however they turned into messy cupcakes that tasted good and were tons of fun to make.

We then went on to dyeing and decorating boiled eggs. Everything was going well, until I walked into the kitchen and discovered that my over eager child had played 'musical dye' with the eggs, and had replaced them in other colours. Needless to say, the colours came out very different to what I expected. We then we drew on the eggs with crayons and special coloured pens. Again, not quite what I expected. However, it was a great bonding time, and we did have fun!


To end off our Easter weekend, we had a FANTASTIC Easter hunt - we were REALLY spoilt. Followed by a fantastic roast lamb lupper (lunch supper).

Roast lupper recipe:

For the roast:

Ingredients:
leg of lamb
garlic
rosemary
seasoning
olive oil

Directions:
Cut slits into the lamb, and insert slices of garlic and bits of rosemary.

Mix olive oil, salt and pepper. Spread the olive oil mix all over the roast, and place in a large roasting bag (Best things ever invented!) or in an oven proof dish and roast at 200 degrees celsius. 20 minutes for every 450g of roast.

For the potatoes:

Ingredients:
potatoes
seasonings
rosemary or chives
olive oil

Directions:
Peel potatoes and cut into chunks. Boil for about 10min, soft but only just. Drain and place in the fridge for about an hour. Warm up oil in an dish in the oven, season potatoes and toss in the warm oil. Cook in the oven for about 45 minutes or until cooked to your desired crispiness. Sprinkle with rosemary or chives when nearly ready.

Veggies:

We did asparagus and carrots.

Ingredients:
carrots
sugar
butter

asparagus
butter
seasonings

Directions:
For the carrots, slice thinly. Cut butter into little cubes and put about 5 small cubes over the top. Sprinkle with sugar, as much as you like. Place cling film over the bowl, poke a few holes into the film and cook in the mircowave for about 5 minutes.

For the asparagus. cut in half or leave whole. Place small chunks of butter on top of the asparagus and season. Cover with cling film, poke a few holes in the film and cook in the microwave within 5 minutes.

What a lovely feast!
HAPPY EASTER!
x