Getting into the Christmas spirit... already!

I recently went to a creative evening with a few friends to support the Cancer Research Charity, here's my creation... Christmas cup lights!

Winter Warmer!

As the days and nights are getting colder, what's better than a lovely warming soup to warm you up?!

Here's my leek and potato soup!

2 large potatoes
1 medium leek
1 carrot
1 onion
1 stick of celery
4 X tbsp of bouillon powder
Salt
Pepper
Water

Spray a pan with fry light, add all the veg and soften. Add the bouillon powder and boiling water. Blitz with a hand blender until smooth add more water until you get the consistency you like and season with salt and pepper to taste. Enjoy

Cupcakes galore!

Well I recently went to a cupcake decorating workshop... here's my creations using different icing techniques.

Lemon and ginger pot

For our Sunday night treat I've made this lemon and ginger pot.

It's a ginger biscuit crushed and put into the bottom of the glass. Then mix 0% total Greek yoghurt with sweetner and lemon curd and cover the crushed ginger biscuit. Add a few chocolate chips to decorate.... Enjoy!

Egg Pudding

Lovely pudding after our tea tonight, made by my future husband! 💍

Egg Pudding and Rhubarb crumble!

I've added the recipe to the 'Favourite Recipe' section 

Recipe #4 - Crulla

This recipe is mainly associated with Aberdeen and is thought to be linked with doughnuts that were brought into Scotland by the Dutch fishing fleets. Reminded me of a waffle and a doughnut... very yummy and quite easy to make!!

Making the dough into plaits 

Frying the first batch  

Dusted with a little bit of icing sugar and ready to enjoy!!! 

Rhubarb, rhubarb and more rhubarb!

Well, I've had a busy day in the Croft 2a kitchen. I've spent most of the day making rhubarb crumbles and rhubarb tarts. I've had a go at making rhubarb and vanilla jam and rhubarb and ginger jam, not sure if it will set but I'll let it cool and see what happens!!

Mountain of Rhubarb

Rhubarb Lattice Tarts

Today's creations

Trying to make the jam

There's even enough rhubarb left to make some chutney tomorrow!