Ooooo, spring finally feels like it's arrived and I'm in awe of the selection of pink tulips available at the moment. Here are two of my favourite pink varieties and just had to share with you.
Thursday, March 5, 2015
Sunday, August 3, 2014
Avocado muffins ...
Oooooooo, what to do when presented with a bag of beautiful almost ripe avocados, well of course make avocado muffins!
Delicate and moist with a nutty flavour .... yum!
Ingredients:
Wet mix: 1/4 cup margarine (subbed oil for margarine)
1/4 cup sugar
1 egg
1 avocado pureed (just well mashed)
1 cup toasted slivered almonds
1 cup milk
Dry mix: 2 cups flour
1 tsp b.p
1 tsp b.s
Method:
Preheat the oven to 200C (400F) and grease the muffin tins (used muffin cups)
Cream the butter and sugar, beat in the egg
Blend in the avocado and milk and mix in the nuts
Add the flour mixture and mix gently but thoroughly, until the ingredients are moistened and combined.
Place the mixture in the muffin tins and sprinkle the top with a combinations of cinnamon and sugar before cooking.
Serve with butter, butter honey or strawberry jam.
Enjoy!
Delicate and moist with a nutty flavour .... yum!
Ingredients:
Wet mix: 1/4 cup margarine (subbed oil for margarine)
1/4 cup sugar
1 egg
1 avocado pureed (just well mashed)
1 cup toasted slivered almonds
1 cup milk
Dry mix: 2 cups flour
1 tsp b.p
1 tsp b.s
Method:
Preheat the oven to 200C (400F) and grease the muffin tins (used muffin cups)
Cream the butter and sugar, beat in the egg
Blend in the avocado and milk and mix in the nuts
Add the flour mixture and mix gently but thoroughly, until the ingredients are moistened and combined.
Place the mixture in the muffin tins and sprinkle the top with a combinations of cinnamon and sugar before cooking.
Serve with butter, butter honey or strawberry jam.
Enjoy!
Wednesday, June 18, 2014
Summer wedding at Lido Complex Bermuda ...
Always something special about a summer wedding especially at our beautiful Lido location overlooking the water ....
A simple bouquet of white hydrangea and roses ...
Wedding canopy overlooking our beautiful water ...
Decor of lovely blue hydrangea complemented with blue glass and decorative lanterns...
Monday, May 26, 2014
Minted pea and prosciutto crostini
Oooooo, just made this and it's wonderfully refreshing.
Ingredients
2 cups fresh or frozen peas
2 tbsp extra virgin olive oil
3 tbsp copped fresh mint
1 tbsp finely grated lemon zest
Coarse salt and pepper
1/4 pound thinly sliced prosciutto
Directions
Cook the peas in boiling salted water until tender, then drain.
In a medium boil, lightly mash the peas with the back of a fork.
Add the olive oil, mint and lemon zest.
Season with salt and pepper and stir to combine.
To serve, top the crostini with the pea mixture and prosciutto.
Ingredients
2 cups fresh or frozen peas
2 tbsp extra virgin olive oil
3 tbsp copped fresh mint
1 tbsp finely grated lemon zest
Coarse salt and pepper
1/4 pound thinly sliced prosciutto
Directions
Cook the peas in boiling salted water until tender, then drain.
In a medium boil, lightly mash the peas with the back of a fork.
Add the olive oil, mint and lemon zest.
Season with salt and pepper and stir to combine.
To serve, top the crostini with the pea mixture and prosciutto.
Sunday, April 13, 2014
Easter design
Loving this Easter design of twisted willow, solidago, gerberas and eggs ....
Thanks Bloemenfusion for sharing
Thursday, April 10, 2014
Thursday, April 3, 2014
Kale...
Love the use of the bold leaf and the pop of spring blossom!
Thanks for sharing Thai Mai Van
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