{Sugar Free Chia Jam}

This month, March, is celebration month in our house. We have had a lot of food, a lot of sugar and a lot of quick & easy meals on busy nights whilst hubby travels or whilst we recover from my sons surgery.

I'm feeling it too. I feel bloated and just that heavy feeling. I need to kick my butt into gear. 

It's time to get back on the wagon of eating clean, cutting out refined sugar and feeling myself again. I fell off the wagon hard this month...in fact I don't even know where the wagon is! 

Whilst grocery shopping on the weekend, I picked up a bargain bulk buy of strawberries. 

Then we had a beautiful cool change come through with some rain and I love being in the kitchen in that type of weather. 

I felt inspired to create some sugar free chia jam that I pinned ages ago. 

{origional recipe here}

Ingredients:

3 cups berries (fresh or frozen)

3 tablespoon sugar free maple syrup or rice malt syrup

3 tablespoon water

5 tablespoon chia seeds 

(I added a split vanilla bean, cinnamon quill and some lavender flowers)

Directions: 

1. Place berries, water, syrup and chia seeds in a blender/ processor. 

2. Once it's blended, place in a saucepan on a medium heat until mixture bubbles. 

Reduce the heat to low and stir for a few minutes until thickened. 

3. Store in the fridge in an airtight container for a week. 

Ideas for use (some suggestions may defeat the purpose of a healthy sugar free diet - hehe):

1. Serve on freshly baked scones with whipped cream.

2. Spread on warm buttery toast.

3. Use it to turn a vanilla biscuit recipe into jam drops. 

4. Make healthy pancakes (1banana and 1 egg) and top with 'jam' and Greek yoghurt.

{After School Snack}

I love finding healthy and yummy treats that my kids love. One of their favourites at the moment is so simple. They call them grape sticks. Basically you thread grapes onto a bamboo skewer (or paddle pop stick for younger kids - no pointy end). Then stick into a snap lock bag or container and freeze. In summer they eat them at almost any meal breakfast/ morning tea/ after school snack/ dessert. 

As sweet as an ice block but a much healthier option! 

Lauren x

{LunchBox Life}

Earlier this week I posted this photo on my Insta feed and part of the caption read: "Today's 'shop the pantry' adventures." I wanted to bake some treats, but not go to the shops for anything.

I am often appalled by the price it costs to feed a family these days, and the more I talk to friends, I am convinced the feeling is also mutual. I have found that shopping at Aldi for most of our groceries has slashed the price significantly. However, my 8 and 5 year old boys are eating a lot and we haven't even hit 'teenager-land' yet! 

I whipped up these snacks briefly in the kitchen and it lasted us a whole week of lunchboxes, afternoon treats and even some lunches. Here are the details:

1. Zucchini Slice: {link to recipe here}

Now, my kids don't think they like zucchini, but I call it quiche and they love it! If the green bothers them, you could always peel it beforehand. You could also add grated carrot or corn into the mix too for a variation. I line a baking dish with baking paper to make it easy to lift out, then cut into squares. I froze half and put the other half into lunchboxes with some salad for a sandwich alternative.

2. Cheesy-mite Scrolls:

There is a "proper" way to do this using dough Details are {here} if you have time, but my life right now is all about making things as easy as possible and store bought puff pastry works fine.

Just spread a sheet of puff with vegemite, sprinkle a good amount of grated cheese on top and roll. Cut into pieces and then lay on tray and bake till golden. Simple!

3. Homemade "LCM's":

I had some cheerios and rice bubbles in the pantry that my boys were not that fussed with. So, I dug around to find something to create with that I had on hand and ended up making a sort of 'LCM' style bar equivalent that my boys now love! You can set into a baking dish and cut into squares or simply scoop into cupcake cases. No oven required, a few ingredients and so cheap and easy! I kinda winged it but found an official recipe for you guys to follow {recipe here}

4. Banana Bread:

A favorite in our house and the link is in the menu bar to the right under my favorite sweet recipes. But I'll also put it here too {recipe}

5. Choc Cupcakes:

I always have a cupcake mix on hand for those emergencies. It has saved me many times. I am not talking top shelf here, its a bag from woolies on the bottom shelf that only costs about 80 cents. I simply made this up to instructions, chucked in a mashed banana and some choc chips I had and Voila!

So, there are 5 easy things to add to your kids lunchboxes this week that wont break the bank. 

Hit me up on here in the comments below or on the Homemade FB page {link here} as to your favourite lunchbox winners! 

Lauren x

{Cookbook Obsessed}

One of my favorite things to do is just sit with a cuppa and a selection of cookbooks from my collection and just flip! (A few of my favorites are pictured above).

Cooking has always been and will always be a favorite thing of mine to do. I've described it before as a kind of edible artform. I love experimenting and playing, finding new ingredients, techniques and flavor combinations. Letting me loose on the kitchen is I suppose my version if therapy.

Today is a kid free morning for me, so I am taking a moment to browse my collection. A time to get inspired and add something new to my 'to try' list.

I know I have a tone of books, but to me you can learn so much about a culture, location and an era just by looking at what and how the food is/ was prepared. It is a fascination of mine that borders on an obsession and I am on the hunt to find some old vintage cookbooks to add to my collection (antique road trip anyone? lol).


Q: Do you like to browse cookbooks too? What cookbooks do you love having in your home?

Lauren x

{Sweet Potato Hummus : Super Food Heaven}

It's been a while since I've been on here...but I've missed my little space.
I thought I'd show you one of the new things I've added to the snack bar in our fridge and it has also been a great accompaniment to after school snacks and lunch boxes.

In my experience, kids are all about colour, variety and options (even the grown ups like this too). So, when you present a snack like this, who wouldn't love to dive in!



1. Start with raw fresh produce:
Simply cut up a variety of veggies. Take the opportunity to branch out from just carrot and celery, there's so much you can choose from. I've cut up carrots, celery, capsicum, cucumber, green beans, broccoli florets and grapes. You could also use snow peas, baby corns or even cauliflower florets. Stick to whats in season too, and you will cut down your costs massively.
2. Add some extra crunch:
I chose to add a few different crackers I had on hand and some BBQ floured corn kernels that my youngest son loves. You can choose whatever is on hand, but I usually have a packet or two of different crackers in the pantry in case I need to put together a platter at a moments notice (because that can happen quite frequently around here). 
3. Dip It Up:
This is the new hero in our family. Simply peel, cut up and steam a sweet potato (such a great superfood) and add it to the food processor next time you whip up some hummus {link here}. A few of my friends are rolling your eyes now saying 'of course you make your own' hummus. Trust me if you never have done it, try it! It is cheap, easy and if your like me, you'll never buy it again.

Lastly, I added some cheese to please the kiddies and voila! My boys and I literally devoured it!

Lauren x

{Homemade Rosemary and Olive Focaccia}

I have been following the beautiful photos on Instagram that have been popping up under Gourmet Girlfriend's hash tag #ggbreadrevolution. She has written so beautifully about the love of fresh bread, a warm crusty loaf that comes out of the oven, preservative, additive and number free. 

{Bringing a Meal To a Friend in Need}

There are many reasons why a friend may need a meal. I am sure you have taken a meal to someone with a new baby, recovering from an illness, lost a job, a very busy week or maybe they are about to move or just moved into a new house. There are many reasons why you may take a meal to someone in your world.

No matter what the reason, there are a few things that make this gift of generosity one that will be appreciated.


1. Give warning:
If someone isn't coordinating the meals, call or message ahead to see what time is convenient for them.

2. Make it Brief:
Don't turn up with the whole family on the doorstep and make yourself at home. Organize (if possible) to have your kids minded while you drop the meal off and unless they offer, don't plan on staying or going inside. The reason your dropping a meal may mean that persons life is a little hectic and their house may be in a state of organized chaos that they may not feel like showing it off!
Also, don't stay and chat although there is likely to be a lot to share, deliver it with a smile and politely excuse yourself so the family can enjoy the meal you have made.

3. Serve it Thoughtfully:
Don't drop your meal off in your best baking dish. Often the recipient will have better things to do than coordinate the handing back of all the dishes they have received. There are plenty of disposable options which also gives them a night off washing up too. If you want to make it extra presentable, place meals in a cheap dish/ jar that you bought (ie from Kmart) and male sure you say that you don't want it back.



3. Dietary Requirements:
Know who you are making a meal for. Are they a vegetarian, gluten intolerant, do they have young kids that are unlikely to eat anything fancy or a new mum who may not want spicy curry if feeding.
Always include a list of ingredients on anything you made or you took out of the packet. This avoids any confusion.

4. Variety:
Whenever a friend has meals coming in there are often a lot of main meals. I have often been thanked for including a side salad, muffins, brownies, a loaf of bread, homemade muesli, a jug of juice or a small bag of groceries to help with the rest of the day.



5. Be Sensitive to Time:
If you are bringing a meal for that night, don't turn up at 8:00 when they may eat much earlier. If weeknights are tricky, consider offering a weekend delivery or perhaps offering to drop off one night for the previous evenings' meal.


Now there are some suggestions for the delivery and 'etiquette' of meals to those that may need it.

Q: Have you ever been the recipient of a meal? What was a favorite meal/ snack you have been given?

Lauren x

{Mini Desserts & Hot Choc Bar}

I don't have great photos, but I did some catering for a women's event last night. The brief was desserts, your choice! My creative brain went into overload!
Here's what I came up with. Firstly a Hot chocolate Bar:



I filled jars with
- hot chocolate powder
- marshmallows
- white, milk and dark choc chips
- crushed butterscotch and peppermints
(not pictured) I also included a can of whipped cream and vanilla malt syrup.
Logistics: as this was for a crowd, I had to think about heating milk safely and easily. I heated the milk behind the dessert table in my slow cookers on the warm setting so it was gentle. Then at serving time I decanted it into a jug on the table.
Linking the hot chocolate to the desserts, I filled a giant glass jar with choc chip cookies.
The dessert table had 4 'dishes'
1. A Chocolate Mud cake with buttercream ruffle icing. SO cute!




2. Individual Homemade Lemon Curd Pavlovas
3. Individual Vanilla Blueberry Cheesecakes
4. Raspberry Jelly & Choc Mousse Cups
I might post the recipes for some of these soon, so stay tuned!
Lauren x

{The Tasting Plate Concept}

Making a healthy lifestyle change can be difficult to maintain. One thing that I have learned is that when trying to cut down on sugars and bad fats, you may need to challenge what traditionally may be eaten at a certain meal time.
For many, breakfast must come out of a box or pop out of a toaster and loaded with buttery & sugary condiments. Many of us also view morning tea snacks as a coffee and a highly processed cupcake that we call a "muffin" to make us feel better or a pastry type treat.

One way that I have found keeps it interesting in our house, is introducing the tasting plate idea into a few meals.

I have often served a breakfast plate with a little yoghurt, half a banana and a slice of whole wheat Vegemite toast. I find that my boys love eating a 'tasting plate', as it is inherently is full if variety.


Today for morning tea/ brunch. I made up two plates with a glass of sparkling lime water. One each for me and my youngest son.
On it I had:
Carrot sticks, pear slices, a fig, small handful of cashews, 2 dates and a small container of natural yoghurt with apple purée and cinnamon.
Mr Cheeky (3yrs) ate everything I did, except for the cashews - but he did try them. I don't have to worry of he doesn't like one component as the whole thing is healthy and it's about trying different things and building good eating habits.
I also find that when you eat this way, you enjoy it more and savor each part. Maybe the Japanese are onto something with their bento style meals ;)

Q: Have you or your kids ever eaten 'tasting plate/ bento style'?

Lauren x

{HouseWarming Gift}

Recently some friends moved house and I wanted to take them round something.
I found this gorgeous 'crockpot' and decided to dress it up a bit instead of just giving them a box.
So, I filled it with a packet of spaghetti (just take out of packet and wrap with brown paper/ twine), some fresh herbs from the garden, tomatoes and a jar of sauce. Onions and garlic would have been good in here too on second thought.


I love this idea and it only took a few dollars to turn a nice gift in a box to something with 'wow factor!'
Since then I have started playing around with canning and pickling (that's a whole series of posts right there). Including a homemade jar of pasta sauce would just make this look extra gorgeous don't you think?!

This would also be a nice way to dress up a crockpot for a kitchen tea gift. I am sure there are other variations and meal themes you could try. Let me know if you try one ;)

Lauren x

{Childhood Treats That Turn Into Adult Aversions}

Final day of Kindy is tomorrow! I can hardly believe where that's gone.
Today the kids had a party for lunch and each family was sent home with a note with what to bring (saving 20 plates of cupcakes being brought).
I don't normally freak out at such a task. Until I read the note and it said 'cocktail frankfurts'. YUCK!
I have never bought these for my kids and I have never prepared it before either.
To me it is 'poached mystery meat wrapped in red plastic'. Again, YUCK! I could think of literally hundreds of things if prefer my kids to eat before I came to this!
I visited the deli, googled how to bring them and joined Kindy in their class party. Despite the disgusting "sausages" they had a blast.


But, this got me thinking. What else did I eat as a kid that I wouldn't touch now. My top 3 in no particular order:
- Cocktail frankfurts
- Devon
- Junket (anyone else remember this milky jelly stuff).
I guess this also happens in reverse too. For example, I never liked olives or zucchini as a kid, but I quite like them now.
Q: What did you eat as a kid that you won't touch now? Vise-versa?

Lauren x

{Smoked Salmon Bites : Bring a Plate Idea}

Well, Spring is here! I have already seen some of the blooms around Sydney streets. It wont be long till we all start sunning our selves and being social again as the daylight stays around for longer. This time of year is great, kitchen teas, baby showers and lunches with family and friends keep our BBQ's and Aussie decks very busy.

Have you ever been invited somewhere for a morning tea or something where it's 'bring-a-plate' and you aren't sure what to bring?

This is the simplest thing to make and it looks VERY impressive. 

Smoked Salmon Bites

1. Make up a basic pikelet batter and I usually omit the sugar from recipe and add a pinch of salt. You can get fancy and make buckwheat pikelets, or add garlic to the mixture etc... I just keep it simple. 

2. Once you have cooked the batch of pikelets, let them cool and then spread with cream cheese.

3. Find a small round cookie cutter to make the shapes bite-sized and uniform in shape. 

4. Top with a ribbon of smoked salmon, sprig of dill, lemon zest and salt&pepper.

5. VOILA!!! So simple and easy to create that WOW factor for your next BBQ or afternoon tea. 

Lauren x

{Mothers Day : Tea Bag Biscuits}

I have been dying to share these Mothers Day treats with you. 

{I started typing the recipe for the tart i made for dessert in this post also, but ran out of room....Pear and Ricotta Tart Recipe Coming soon}

I always love handmade gifts. They often cost a lot less and are a great way to show someone special how much they mean to you. Gifts for my mother and mother in law  this year were very simple. But it was so adorable it hit the spot perfectly!

{Happy Easter Cake Pops}

Well, I wanted to say thank you to some very special teachers and friends that are a blessing to my boys.

This was the kind of activity that I did most of the prep for myself. Had my kids been slightly older, they could have helped with more than pouring the sprinkles on. But I just loved these do much, and was very happy with how they turned out!

If you need more detailed steps, click here for a good tutorial.

Basically it's done in less than 10 steps:

Thai Sweet Chili Chicken Rissoles with Coconut Infused Rice

So, browsing on my iPad last night, as I do frequently, I read the latest "SuperFood Ideas" Mag. This ap is great on the iPad because of the cooking mode and video tutorials. I have actually added many recipes to our family menu from this publication. Worth checking out on your 'newsstand' ;)


I was immediately taken by the cover recipe and decided to give it a go tonight.


These were DELICIOUS and they packed a punch of flavor!!!!! Instead of salad, I boiled some rice in coconut milk and infused it with some coriander. I used absorption method and when I turned the heat off and put the lid on, I popped a small bunch of coriander on the top to steam gently into the rice!

Oh my goodness!!! Seriously try this meal, a definite hit, and now I can't wait to eat these cold on a salad for lunch tomorrow. YUM!

Lauren x

{Free Form Pumpkin and Spinach Lasagna}

I was HANGING to make this recipe like you have no idea! Not because I just saw a recipe for it like often inspires me. But because every now and then when I cook, I have my mojo ON and I don't have a recipe, I actually have no idea what the final outcome will be or look like when I start, but it just works. This was one of those times. I made it up as went and it was tastier than I thought it was going to be! The best thing was that this ended up like a restaurant dish and I bough everything from Aldi or had it in my pantry.

The downside is I don't measure when I cook like this, but here is my attempt at documenting this delicious dish :)


Ingredients: (made 3 large portions)
1 packet fresh lasagna sheets (you'll only need 1/2 packet and if you normally buy dried, its worth splashing out for the fresh sheets)
1/2 butternut pumpkin
1 packet of baby spinach (buy 2 if you want some for a side salad/ garnish)
2 cloves garlic
about 40g butter
handful of pine-nuts
handful of walnuts
1 tub of ricotta
Parmesan cheese
salt and pepper


Method:
1. cut your butternut pumkpin into thin slices (about 2mm *ish) and pop into water and microwave for a few mins until tender.
2. Place butter, spinach, nuts & garlic in a saucepan on a medium heat and saute till spinach wilts. Season with S&P and turn off heat.
3. Once the spinach mix and pumpkin is cooked you are ready to assemble.
4. Cut each lasagna sheet into thirds (Aldi's sheets are folded into thirds, so I just followed the folds). Here are my layers in order:
-Place one sheet as the base.
-Then lay a few pieces of the cooked pumpkin on top and season here
-another sheet of lasagna
-then spoon some ricotta on top
-sprinkle some parmesan on the ricotta
-then a spoonful of the spinach mix on top
-lasagna sheet
-spoonful of ricotta
-another layer of pumpkin
-final layer of lasagna sheet
-top with more ricotta, parmesan and s&P

You don't need much of each ingredient on each layer, it's the layering itself that will make each mouthful taste so good.



It sounds like a very long process, but even with doing 3 of these, it took me longer to write this than do it. It's worth it!

{Carrot Cake}

I was craving carrot cake the other day and I have to say this was such a delicious recipe. I have doubled the spices here as I was after a 'spiced cake' type taste. I often like more ginger than recipes call for too.



Ingredients:
1 1/4 cups brown sugar
3/4 cup vegetable oil (or other tasteless oil i.e. not olive oil)
3 eggs
1 1/2 cup plain flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon ground
1 tsp ground ginger
2 1/2 cups grated carrot (I just grated 3 carrots)
1/2 chopped pecans (walnuts would also work - can be omitted for allergy purposes)
1/2 cup sultanas (I omitted these by choice)

Method:
1. Pre-heat oven to 180'C
2. Place sugar and oil in bowl of an electric mixer for a few minutes.
3. Add the eggs one at a time and beat well.
4. Sift the flours, powders and spices over the sugar mixture. Add the carrots and nuts and stir until just combined.
5. Pour your mixture into a greased cake tin. I used a silicon loaf 'tin'.
6. Bake for about 50 mins or until cooked when using the 'skewer test'.
7. Serve warm or cool completely before adding cream cheese icing.


I left the cake covered overnight and I had some for morning tea the next day. This was so moist, full of taste. It didn't need the cream cheese icing, it was delicious as a spiced loaf on its own.
SO good, just like my grandma used to make!

Lauren x

{Ricotta Brioche}

I discovered this recipe a while back and today was the perfect weather to make it. Even though it's summer - the weather screams winter baking to the tune of raindrops outside. For afternoon tea on a cool day, instead of baking scones, try this recipe for a twist with your cuppa tea. It's not a quick recipe, but it is a soft and fluffy treat that screams for butter and jam spread on top.


Ingredients:
500g Plain white flour
1/2 Tsp Salt
40g Castor sugar (+ 1Tsp)
2 Eggs (~53g) and 1 egg yolk (for the glaze)
160g Ricotta cheese
2 1/2 teaspoons Dried yeast
80-100ml Tepid milk (or more if needed)

Method:
1. In a big bowl, mix together the flour and salt.
2. In a small bowl, sprinkle the dehydrated/dried yeast into the milk mixed to 1 teaspoon sugar.
3. Leave for 5 minutes and then stir to dissolve.
4. Make a well in a centre of the flour and pour in the yeasted water.
5. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste.
6. Cover with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.
7. Beat the eggs with the sugar.
8. Add the ricotta and beaten egg mixture to the flour well. Mix in the flour to form a soft dough.
9. Turn the dough out onto a well-floured surface and knead until smooth, shiny and elastic for about 10 minutes.
10. Put the dough in a buttered bowl, turning to coat evenly with butter. Cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 to 2 hours.
11. Knock back the dough, then leave to rest for 10 minutes.
12. Divide the dough into five equal pieces and then roll each piece into a ball.
13. Form a brioche (as on my pictures) with the balls.
14. Place on a baking sheet and cover with a tea towel.
15. Prove until doubled in size, about 30-45 minutes.
16. Preheat the oven to 180° C.
17. Brush with egg glaze (the yolk + 1tsp water) and sprinkle with poppy seeds and sunflower seeds.
18. Bake in preheated oven for 25 minutes or until richly golden and hollow-sounding when tapped underneath.
19. Cool on a wire rack.

[ORIGINAL BLOG] Remarks:
If the dough is too dry add some more milk or ricotta cheese, but if on the contrary it is too wet, then add more flour, one tablespoon at a time.
Don’t add too much flour though; the dough should not be too dry, but soft.
Any seed of your choice will be fine for sprinkling the rolls.
While the bread bakes, check that the crust doesn't get too brown. If it's the case, then lower the temperature to 160° C.

Enjoy;
Lauren x

{Freezer Meals & Making Life Organised}

You can tell spring is coming, the cleaning bug has hit (but maybe for me its an all year round thing). I cleaned out my freezer, did an inventory and created space.
I ashamedly had to remove a few 'mystery packages' too. This means unlabeled food which, knowing my label obsession, I clearly lost my mind before putting in there in the first place.


I was armed with my sharpie, big ziplock bags and foil trays with lids. Then I did a big food shop, put little munchkin to bed, left big munchkin with Lego and got into the kitchen.

I prepared a whole lot of meals that are easy to reheat and then all I have to focus on is adding fresh veggies and salads etc... To the main dish.

So what dishes did I make?

*Leek and Mushroom Risotto
When I defrost, I will add sone fresh parsley, Parmesan and pepper.

*Sweedish Meatballs
These were inspired by the ones I love at ikea. So all I have to do is add green veggies (like beans, asparagus and broccoli), gravy, cranberry sauce and mashed potato (could even freeze this, but I like fresh).

*Lasagna and 'Spag Bol'
I did a BIG batch of Italian style mince. Using foil trays with lids (woolies sell these in packets of 2) I made 2 lasagnas and put the other half of the mixture into a zip lock bag for 'Spag Bol'.

*Schnitzels / nuggets
I crumbed up 1 kg of chicken breast. I cut each Breast into half to get two thin schnitzels per breast. Any of the tenderloins I crumbed and packed separately as nuggets.

*Beef Burritos
I made up sone Mexican style mince. Add garlic, red onion, Mexican chilling powder (no additive and salt version of taco seasoning), corn, capsicums, mushrooms, coriander and a tin of diced/ pureed tomato.
Place into tortillas, fold up tortilla, wrap in double glad wrap and place all in a zip lock bag. Take one out and microwave for individual serve or use all and bake as normal 'enchilada style'.

*Teriyaki style Chicken
This was easy, I just filled a zip lock bag with soy sauce, some brown sugar, sweet chili sauce and kecap manais. Then put in chunks of chicken raw and freeze. This marinades it before cooking.
Serve with an Asian green stir fry and rice.

*Beef Curry
Similar to above, cut beef up and add into the bag with curry paste.
Add peas or preferred veggies when cooking and serve with rice and naan bread.

*Shredded BBQ chicken.
I got a free range bbq chicken and took all the meat off so I can use it in things like omelets quiches, pies, etc... Without much effort!


I realize zip lock bags aren't very 'green' but for me they work, because they store a big meal in a flat bag, making the most out of freezer space.
Just take a meal out of freezer and put it into the fridge at night it should be mostly defrosted by the next night's dinner time (depending on the dish). SO simple.

So that's my overview of my very productive day.
I am keen to try and keep this up as it is one busy day that has made the next 10 -15 meals preparation free!!! Love that!!!


Lauren x



- Posted using BlogPress from my iPhone

{Blue & White Dessert Table}

For those that know me, I love baking, I love entertaining and I love being crafty. So, last weekend we were hosting a bbq lunch for some amazing people in our world and I got to combine the three.

It was a big and emotional celebration day and I wanted to make it as special for everyone as I could. So, I had a salad table (din't get a photo of this unfortunaley) inside which looked so lovely.

My draws I had bought the previous day were filled with condiments, cutlery and napkins and the white platters of salad were placed around a big basket overflowing with bread rolls. We all sat along a massively looooong 'banquet style' table outside and the kids played in the backyard and ate on picnic rugs. Just lovely!

BUUUT..... My favourite touch of the whole day was my first dessert table. I have long been an admirer of photos of this phenomonen since I first layed eyes on the beautiful creations by Amy Atlas quite some time ago.

So, without her budget, trimmings and juggling two kids...I put together the following (not bad in my opinion).....

I made these tissue paper pom poms that I have fallen in love with. They were outside too to carry on the theme. Cute!

Marshmallow pops - covered in white chocolate and sprinkled with blue crystalised sugar.

(back) is a modern take on the classic red velvet cupcakes - a blue velvet cake. It was two layers of blue inside with cream cheese icing in between and on the outside. The decoration on the top is a mini bunting garland handmade from scrapbooking off cuts.
(front) a New York baked cheesecake with blueberry compote

(back) Caramel popcorn in patty pans
(front) Chocolate Cake Pops - mud cake balls with lollypop sticks, frozen, dipped in white chocolate, sprinkled with the blue crystalised sugar.

Milk bottles and blue clouds in lolly 'vases'.


The best handmade baklava we bought on the way home from our
treasure hunt the day before.

So, feeling like hitting the gym just revisiting these photos ;)

This was such a hit with the guests and I am just glad we have a double fridge in our new place. Because it was FUUUULLL!!!

Lauren x