Easy Oven Baked Whole Potatoes

“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.” 
~ Massimo Bottura

I love baked potatoes. They go well as a side dish for barbeques and salads, but you can also load them up with toppings and have them as a meal on their own.

The potatoes are quick to prepare but need around an hour to cook. It’s well worth it. The end result is a chewy crispy crust and a fluffy steaming interior, ready for a dab of butter and some chopped herbs or whatever else is your pleasure.

They’re also delicious cold and chopped into a salad.

Ingredients:

  • 1 large potato per person
  • olive oil
  • salt

Method:

  1. Preheat the oven to hot – about 200 degrees celcius or 400 degrees fahrenheit
  2. Line a baking tray with foil.
  3. Cut out any blemishes from the potatoes, wash with water and pat dry with a cloth or paper towel.
  4. Prick the potatoes several times with a fork or skewer. This helps steam escape.
  5. Rub the potatoes all over with olive oil. Place on the tray and sprinkle with salt.
  6. Place in the oven and cook an hour minutes, turning once or twice during that time. Check doneness with a fork or skewer. It should be tender inside. Bigger potatoes may take longer to cook through.
  7. Eat with gusto!

Great toppings for your baked potatoes:

Tip: If you use cheese as a topping consider popping filled potatoes under a hot grill or back into the oven for a few minutes to melt the cheese!

  • Sour cream, butter or yoghurt and some chopped fresh herbs
  • Guacamole and salsa
  • Cooked bacon, cheese and chives
  • Baked beans, a fried egg and some cheddar cheese
  • Pizza sauce, pepperoni and mozzarella cheese
  • Basil, fetta cheese, red onion and sliced black olives
  • Leftovers smothered in cheese
  • Ham, tomato and cheese
  • Bean salad and dressing
  • Hummus, sliced red onion and some rocket (arugula)
  • Baba ganoush, a dollop of yoghurt and some fresh mint

Grown-Ups Get To Choose!

“We are always told that anyone over the age of eighteen should know what they are doing. The fact is, they don’t.” 
~ Rae Earl

One of the most important lessons I ever learned in life came from a trip to the corner store at the end of the street.

I was cooking dinner and realised I had run out of potatoes. Ben walked with me for the company and busied himself at the front counter while I rifled through the potato bin. He bought himself a bag of mixed lollies (candies), all counted out into a striped paper bag.

I paid for my two potatoes and then reached out for a sweet. ‘Hey,’ said Ben pulling the packet out of reach. ‘These are mine. If you want some, get your own!’ He was joking, but it made me realise something.

Lollies? I never bought lollies. I hadn’t bought a bag of sweets like that since I was a kid and my pa would give me fifty cents to buy some in the holidays. ‘Okay, I will!’ I said defiantly. It was wonderful to choose them, and on the way home I felt like a kid as I let myself eat a couple right before dinner – something my mum would never have allowed. By the time we got in the front door Ben’s bag was empty. I told him off for ruining his dinner.

‘Nic,’ he said, ‘I’m a grown-up. I can do what I want. I would have eaten them all before dinner or after dinner, but I ate them now because I felt like them and they were delicious. That’s the thing about being an adult. You get to choose.’

It might sound weird but that was a revelation for me. I’d grown up in a strict household, and I carried that strictness and all of those rules into my own independent life. But now there was no-one to tell me what to do. I could do what I wanted. I was an adult. I didn’t even have to eat my dinner if I didn’t want to. I could just eat my bag of lollies.

That freedom of being able to eat breakfast cereal for dinner, to not make your bed or to stay in pyjamas all day can be an awesome thing. But so often we only use that freedom adulthood bestows upon us to make childish or insignificant choices. The rest of the time we let life happen to us, or we make a choice once and think we can no longer make another. These July energies support change and I want you to understand that as an adult there are many other things you can use this superpower of choice on.

You can choose to give up smoking. You can choose to get a better job. You can choose to stay and work on a marriage with problems. You can choose to leave a bad relationship. You can choose to sell everything up and travel the world. If you’re stuck, if you’re unhappy, if something’s not working YOU CAN CHOOSE SOMETHING ELSE INSTEAD.

What will you choose in July?

Much love, Nicole xx

PS – Need some help with your choices?

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Everyone who has done the course is raving about it, and many have compared it to the kind of in-depth teaching I do during my exclusive retreats. It’s only $47 AUD and that includes over 2 hours of instructional videos, two guided meditations and a beautiful downloadable workbook. Click here to find out more.

Easy Stuffed Capsicum Bell Pepper Recipe

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” 
~ Calvin Trillin

I’m crazy for leftovers. There is something completely satisfying about cooking a large batch of something and then being able to make easy meals for days. One of our favourite easy meals is leftovers stuffed into capsicum (bell peppers) and baked, with cheese added near the end for some satisfying melty goodness. When you bake red capsicums they end up so sweet and tender. Yum!

Whenever I cook up a pot of Chilli Con Carne or make Spaghetti Bolognese sauce or my Cheesy Bean Pie I’ll make a double batch and freeze portions for emergency meals or to give to friends and family who need extra love and care. I also keep some in the fridge to use during the week when I’m tired and need something fast to prepare and good to eat. In fact almost everything I cook is a big enough serve to have leftovers for breakfast or lunch the next day. It saves on cooking and washing up and helps stretch ingredients further.

Ingredients:

  • cold leftover meat or bean dish
  • cheese that melts well
  • red capsicum/ bell peppers
  • fresh herbs as a garnish if you could be bothered or a little sprinkle of smoked paprika or cracked black pepper
  • a tossed salad or fresh bread or toast or corn chips as a side

You can use any left-over meat or bean dish. Feel free to mix cooked cold rice, vegetables or pasta in too. I’ve also used diced cold roast meat and vegetables, leftover cold mashed potato and peas with sausages, even cold curry and rice will do.

No leftovers? Try a tin of beans, tofu or tempeh with some salsa and chopped onion. Grated fresh vegetables with cheese also works a treat. So does my Easy Baked Egg Recipe.

Method:

Preheat your oven to moderate (170 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Cut the capsicum in half lengthways or if you have a good shape that sits nicely on its bottom chop off the stalk end. Remove any stalk and the seeds and white pith with your fingers or a small sharp knife.

Stuff the capsicums and place them in a greased dish with high sides. Place in the oven for about twenty minutes if you chopped them in half longways. You’ll need forty minutes if your capsicums are whole ones. The longer you leave them the softer and sweeter the capsicum will become. (It’s fine to turn the oven right down too and hold them until you’re ready to eat them. I left these ones in the oven over an hour before cheesing them because we had to chase a calf that had snuck into my vegetable garden!) Add your cheese to the top of the capsicums and return to oven at moderate temperature for another ten to fifteen minutes or until cheese is melted nicely.

Remove from oven and cool slightly. Transfer to serving plates. Sprinkle with a little smoked paprika, cracked pepper or fresh diced herbs if you’re feeling fancy. Enjoy!

Easy Breakfast Frittata Recipe

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.” 
~ A.A. Milne

It’s suddenly Winter here at the farm. There’s frost in the river paddock and mist along the river and mornings are not encouraging for leaping out of bed onto bare floorboards.

On cold days a warm breakfast is a wonderful thing, and I love the ease of making a frittata. It’s like a big no-fuss omelette that never got folded or flipped. It’s essentially an egg dish with vegetables, and perhaps some cheese and/or meat. I often whip a frittata to start the day. They are equally good for lunch or dinner, and excellent served cold and cut into wedges as a lunchbox snack.

Once you get the hang of making them I encourage you to be brave and use the foundation egg mixture as a receptacle for all of the left-overs you’ve got in the fridge. Ben’s favourite is left-over roast vegetables and meat with some fresh herbs and whatever else is in the garden. Mine is garlicky mushrooms, capsicum, tomato, feta cheese and herbs. Mmmmm – heavenly!

Ingredients to serve Four (Or Two plus Leftovers!)

  • 8 large eggs
  • 1/2 cup of milk – or use soy, cream, almond milk or whatever is your thing
  • salt and pepper
  • knob of butter or a good slurp of olive oil

With One of These Fillings:

  1. 2 cups of fresh sliced vegetables such as tomato, corn, red onion, capsicum (bell pepper), onion and herbs of your choice plus 1/4 cup of your favourite tasty cheese; OR
  2. 2 cups of cold cooked diced potato or other roasted or cooked vegetables, 1/2 to 1 cup of sliced roast meat or other cooked protein such as chicken, sausage or fish, a big handful of fresh herbs or up to a teaspoon of dried herbs
  3. 2 cups of mushrooms sliced and cooked with 1 to 2 cloves of minced garlic and a tablespoon of butter, a cup of sliced tomato and capsicum, handful of grated cheese, handful of fresh herbs
  4. 1 cup of sauteed bacon pieces, 1 cup cherry tomatoes, 1 zucchini grated, 1/4 cup chopped parsley, 1/4 cup grated parmesan
  5. 2 cups of sliced cooked potato, some smoked or tinned salmon, 1/4 cup of fresh dill, 1/4 cup of feta cheese

Method:

  1. Cut up any vegetables, meat or herbs, and grate cheese or cut into small dice.
  2. Place a 10 to 12 inch ovenproof frypan on medium heat and add a knob of butter or a slurp of olive oil making sure that you grease the bottom and sides well.
  3. Crack the eggs into a large bowl and give a gentle whisk to break the yolks. Add the milk or your milk alternative, a pinch of salt and a good grind of pepper and then beat gently to incorporate. Don’t overbeat – just gently combine.
  4. Throw in a bit more butter.  If you are using bacon, add it now and cook off until soft.  Add in your sliced mushrooms and any vegetables that will take a little longer to cook.  Swoosh them round in the butter until they soften a little then spread them out so they cover the base of your pan. Lower the heat on your pan.
  5. Gently re-whisk your eggs and pour into the frypan, and then artfully drop the rest of your vegetables into the egg mixture.  Add in your cheese and any other meats if you are using them. Sprinkle your herbs over the top, add another grind or two of cracked pepper and then give the contents a little stir with a fork.
  6. Leave to cook until the top is set. This takes about ten minutes, depending on the size and depth of your pan. (The cooking time can be hastened by putting a large lid or a piece of aluminium foil over the top of the pan – but don’t raise the heat or you’ll overcook the eggs!).  You can also place the pan under your grill or in the oven to brown off the top at the end of cooking.

Serve on its own or with some good bread or hot buttered toast. Ben loves his with a dash of Worcestershire Sauce and I like mine with a spoonful of homemade tomato relish. A mug of tea or coffee also works well on a cold morning. Enjoy!

Love, Nicole xx

Getting Ready For The Sokli Diet

Everyone has healing nutriments that make them better and that also includes stuff you can’t eat and that is important nutriment too – like places and things you love and things you can do as well as eating things. So I like making nutriment plans to help people get better because then they will be happy and when they are happy they can feel and hear and remember their connection to the Earth and help her too. Love from Sokli, who is a fairy who knows stuff.’ ~ Sokli

Those of you who know me well will also know that one of my dear friends is a fairy. Her name is Sokli, and she’s funny and wise and only a little bit old (about 200 years) and she is very interested in helping humans.

She often speaks to my students at my retreats and live events when I channel, and helps them with their health and well-being by telling them about what foods are best for them or what crystals, or where their best healing place is, or the best activity for them to help them be well and happy. She lavishly doles out information and usually sprinkles in some advice for people’s pets (animal family people, she calls them!) too.

Sokli has made Ben and I promise that we are going to follow her VERY BOSSY AND GOOD SOKLI DIET (her name for it, of course!), custom-made just for us, for ninety days.

We couldn’t start while we were away on our break – there was wine to be drunk, and chocolate to be eaten and all sorts of other lovely ‘holiday treats’ as Sokli calls them. Sokli is all for holiday treats and eating for pleasure, as long as people don’t eat like that every day.

I’ll be spending a few hours with Sokli on Sunday, getting our instructions and lists together. She has saved my life with her ideas more than once and is always so funny and supportive.

I’m actually looking forward to following her diet to the letter – except for the occasion of my PA and right-hand-woman Trish’s birthday, where Ben and I have been given the okay to GO CRAZY JUST A LITTLE BIT to celebrate.

I’ll keep you posted on how it all turns out.

Trish has actually suggested that I start doing channelled health readings with Sokli as one of our personal consultation options for our clients. (She already does this for a very few people who have been totally stuck with their health stuff.) We’re seriously considering it!

But first step: Ben and me and the VERY BOSSY AND GOOD SOKLI DIET.

I’m so ready for this.

Lots of love, Nicole xx

Roasted Brussels Sprouts and Sweet Potato Salad with Lime and Garlic Dressing #Vegan

“It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?” 
~ A. A. Milne

It’s a known fact that historically Ben won’t eat two things – Brussels Sprouts and Cottage Pie (which he calls Poo Pie!) after bad experiences at boarding school back in the day.

I have managed to win him over to a good Cottage Pie (which we are only allowed to call Savoury Mince Thing with Mashed Potato on Top) but have not been able to convince him of the deliciousness of Brussels Sprouts, until I invented this Salad.

This warm salad was born from the need for me to whip up something healthy and yummy for lunch but EASY because I am still unwell and lacking stamina so I wanted something nurturing that I could chuck together with minimum fuss. You can eat this as a main meal and proportions given will serve two, or four people as a tasty side.

Baking the Brussels Sprouts gives them a nutty flavour – super yum. Don’t be afraid – they really are delicious. The addition of apple gives a sweet note that contrasts well with the fresh tangy dressing. Enjoy!

Ingredients:

  • two cups of cubed sweet potato
  • one green apple cut into cubes
  • two cups of Brussels Sprouts cut in half lengthways
  • a tablespoon of olive oil
  • cumin and smoked paprika to sprinkle on your roasting vegetables (or leave it off if you don’t have these spices at home)
  • 2 to 4 cups of fresh green spinach leaves
  • 1/4 cup of walnut halves
  • 1/2 an avocado cubed
  • Dressing: 3 tablespoons fresh lime juice, 3 tablespoons olive oil, 1 to 2 cloves of garlic minced (use to your own taste – I love garlic!), 1 teaspoon of honey, 1 teaspoon of coconut aminos or Braggs or soy sauce or tamari sauce or a pinch of salt (use what you have to hand)

Directions:

  1. Place cubed sweet potato, Brussels Sprouts and cubed apple onto baking tray and toss with one tablespoon of oil. Sprinkle some cumin and smoked paprika over and then roast in a moderate oven ( 180 degree oven – 350 degrees fahrenheit ) for 30 minutes or until cooked and golden.
  2. Scatter spinach over the bottom of your serving bowl or plate.
  3. Make dressing by putting all ingredients in a jar and shaking well so that they emulsify and blend together. Taste dressing and adjust to your liking by adding
  4. Add baked vegetables to top of spinach. Scatter the avocado and walnuts over and then pour on the dressing.
  5. Serve on its own or as a side dish.

Easy Puff Pastry Ham and Egg Pie for Mother’s Day


 “Motherhood is a choice you make every day, to put someone else’s happiness and well-being ahead of your own, to teach the hard lessons, to do the right thing even when you’re not sure what the right thing is…and to forgive yourself, over and over again, for doing everything wrong.”
~ Donna Ball

It’s Mother’s Day this Sunday, May 12.

This simple ham and egg pie (or quiche if you’d rather) is simple enough for kids and non-cooks to attempt. It’s easy to modify the recipe too, to incorporate other ingredients or to make it bigger or smaller.

It makes a delicious breakfast or brunch dish, and can be eaten warm or prepared in advance and eaten cold. Warning, if you use a lot of cheese the pie might be a bit gooey straight out of the oven. Letting it sit for fifteen minutes before you cut into it will help it firm up. Or, just enjoy it cheesy-gooey if that’s your thing. I certainly like it like that!

Serve it on its own or with a side salad, some crusty fresh bread and a good chutney or relish. Any leftovers will keep, refrigerated, for three days.

Don’t have a mum or a grandmother to bake for? How about preparing it for an elderly neighbour, an overworked mum you know, or someone who is mourning the loss of a parent or child.

It’s also perfectly fine to bake it for yourself!

Hugs and love, Nicole ❤ xx

Ingredients

  • 1 sheet of pre-prepared puff pastry (use gluten-free if that’s an issue for you) *Hint, have an extra sheet on hand just in case 1 isn’t quite enough for your dish
  • 1 medium onion, diced and softened in a frypan over medium heat with a small amount of olive oil to grease the pan (don’t let it brown, just colour it up slightly)
  • 1 cup cooked ham, chopped
  • 1 cup cubed or grated cheese (I love using Swiss or Jarlsberg cheese but use whatever you have to hand)
  • salt and pepper
  • 6 large eggs
  • 1 cup of milk or cream
  • optional but good – some fresh green shallots or chives finely chopped
  • butter to grease the dish
  • one pie or casserole dish at least 22cm in diameter, with sides at least 4 cm high

Want to make this vegetarian? Omit the ham and use a cup of other vegetables of your choice. Capsicum (bell pepper), mushrooms and broccoli are favourites of mine. Once you’ve made this quiche a few times you’ll be confident to change out the ingredients to make all kinds of flavour combinations.

Method

  1. Preheat your oven to 200 degrees celcius.
  2. Rub a little oil or butter around the inside of your pie dish and then line it with the pastry making sure that you go all the way to the top of the dish. It’s okay to cut pieces to fit. Just overlap them a little and then press them together well. It’s even okay if the pastry sticks over the top a little. Rustic is good too.
  3. Layer the cheese, ham and onion or whatever ingredients you have chosen onto the pastry crust.
  4. Break the eggs into a bowl, add the cream and beat together with a fork. Add salt and pepper and fresh herbs if you are using them and mix again.
  5. Pour egg mixture gently into pie shell.
  6. Bake for thirty to forty minutes or until quiche is lightly coloured and firm to touch. How can you tell if it’s cooked? When you give the pie a nudge the centre of the pie shouldn’t move. If there is movement or a wobble it’s not cooked through. Put it back in the oven and give it a bit more time if it’s still wobbly.

Five Dishes to Cook for a Fabulous Easter Feast

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love. ” 
~
Craig Claiborne

If you’re looking for inspiration for a tasty and easy meal to share with your family this Easter I have some simple suggestions for you.

There’s a creamy Celery Soup for starters, followed by Slow Cooked Leg of Lamb with a Ruby Grapefruit and Asparagus Salad and Hasselback Potatoes, and Hot Cross Bun Bread and Butter Pudding for dessert.

If you’re vegetarian or vegan I’ve added some tips and twists in for you too.

Then all you need are a few drinks, some family or friends, some music and some relaxation time. Easy!

Just click on the link to access each recipe.

Soup: Cream of Celery Soup Recipe This is a super-healthy and totally delicious soup that is also useful for boosting your immune system and warding off colds and flu bugs. It makes a lovely first course and is gluten-free and can easily be made as a vegan dish.

Note: If you couldn’t be bothered with a big meal or you’ve eaten too many Easter Eggs why not have some cheese, crackers and fruit as your first or last course and pair that with this soup. Make sure you have some good bread to go with the soup – you’ll find it tasty and satisfying.

Salad: Ruby Grapefruit and Asparagus Salad

This is a scrumptious and very pretty salad and the acidity of the grapefruit goes well with the richness of the lamb roast.

Vegetarian? Throw in some extra avocado and feta cheese, double the size of the salad and forget about the lamb roast. Make sure you have some yummy bread as an accompaniment. A good rye bread or grainy sourdough is a great choice for this salad.

Vegan? See tips for vegetarians and omit the feta cheese.

Carb:Hasselback Potatoes? Opera House Potatoes? Best Ever Baked Potato Recipe!

This potato recipe is a favourite in our household and I will often make them for special occasions or when friends come to visit (which is often for us because we are blessed with good friends and good neighbours). They are crunchy on the outside, soft in the middle, and you won’t be able to stop at just one!

Main: Slow Roasted Leg of Lamb with Garlic, Herbs and Red Wine

Easter and Lamb Roasts go hand in hand. This is a simple recipe – it takes little effort and the results are always a show-stopper. It’s a moist, flavour-filled, melt-in-your-mouth dish that is easy for beginner cooks. It’s almost impossible to stuff up. But you do need five hours of cooking time, and fifteen minutes prep, as well as fifteen minutes to rest the roast after it has cooked. Totally worth the wait though!!!

Note: Sorry, vegetarians and vegans. If meat is not your thing I have no substitute for this one.

Dessert: Hot Cross Bun Bread And Butter Pudding

This pudding is made several times over the Easter period in our house, as it’s so simple and easy for feeding guests and we don’t seem to tire of it either! It’s a silky smooth bread pudding with a lightly spiced sweet custard – heavenly!

If you manage to have any as left-overs it is great eating cold as well. (We have been known to eat the leftovers with a big mug of tea or freshly brewed coffee as breakfast when we have had a late night at Bluesfest.)

Note: Choose gluten-free buns or bread it needed. You can also use your favourite type of non-dairy milk, a butter substitute, and if you need to be egg-free replace the eggs with one cup of applesauce.

I encourage you to give these recipes a try.  Hopefully some of them will become an Easter Tradition in your household too.

Much love to you, ♥ Nicole xx

Hot Cross Bun Bread And Butter Pudding – SO Easy and Yum!


“You don’t win friends with salad.”
~ Homer Simpson

Easter is nearly here. I love this time of year in Australia as the days get shorter, the nights cooler, and we begin our slow descent toward winter. Today’s recipe is a seasonal twist on one of my favourite easy-to-whip-up crowd-pleasing desserts. It uses Hot Cross Buns – a spiced and fruited yeast bun with a white flour paste cross on top which is made for Easter. (Note, these were in the shops in Australia on Boxing Day this year – the day after Christmas, which was very controversial!) If you don’t have Hot Cross Buns in your part of the world use a good fruit bread instead.

This pudding is delicious served warm with a drizzle of cream or custard or a dollop of your favourite yoghurt or ice-cream. Or go crazy and put it all on top of your pudding. Why not?

If you manage to have any as left-overs it is great eating cold as well.

I served this pudding with a Woolworths brand Hot Cross Bun flavoured ice-cream which was seriously good.

Ingredients:

  • 4 eggs
  • 2.5 cups of milk (625ml or close enough)
  • 3 tablespoons of sugar
  • 1 teaspoon vanilla
  • 1 flat teaspoon ground cinnamon
  • 1/2 flat teaspoon nutmeg
  • 6 Hot Cross Buns
  • butter
  • a large handful of dried fruit – sultanas, raisins, dried apricots or whatever is in the pantry and chop larger fruit into small pieces – I used dried dates
  • jam or marmalade of your choice – I used Apricot

Method:

Preheat your oven to 180C (moderate or 355F) or slightly less if it is fan forced.

Using butter grease a baking dish large enough to hold your buns and the custard mixture (a six to eight cup capacity should do it).  Slice your Hot Cross Buns vertically into three or four slices, butter each slice and spread with jam. Add a few pieces of your dried fruit between the slices. Reassemble Bun slices and place the buns into bowl. Don’t put any dried fruit on the top of the pudding as it may burn.

Whisk together the eggs, milk, sugar, spices and vanilla, ensuring that sugar has dissolved.  Pour gently over bread.  Wiggle the slices a little to ensure that the egg mixture has gone right to the bottom of the dish.  Then let it stand for 30 minutes so that the bread absorbs the liquid.  This will give your pudding a nice lift.

Put the pudding into a large baking tray with high sides and pour room-temperature water into the tray until it comes halfway up the side of your pudding dish. This will stop the custard cooking too fast and give your pudding a deliciously silky texture.

Bake for one hour or until the top has risen and is golden and nicely firm. (If it feels really wobbly in the centre give it another five to ten minutes.) Don’t panic if it sinks again after it’s been out of the oven for a bit – it shall still taste delicious.  Carefully lift the pudding bowl out of the water bath. Serve with ice-cream, custard or cream.  Heavenly.

Five Yummy Easter Treats to Try at Home


“It’s not how much we give but how much love we put into giving.” 
~
Mother Theresa

I thought I’d share some of the recipes I’m making for Easter. Don’t worry if you’re not an experienced cook – these recipes are EASY, tasty and lots of fun, and there are plenty of ways to get the kids involved too. Giving home-made treats at Easter is a lovely heart-felt gift.

Or, of course, you could just eat them all yourself! Just click on the link to go directly to the recipe.

1.Green Goji Bliss Balls

I often whip up a batch of these healthy, yummy snacks. Green Goji Bliss Balls are packed full of nutrition, and the lemon gives them a lovely fresh tang. They are vegan and gluten, dairy and refined sugar free.

They are incredibly easy to make, especially if you have a good food processor or blender. If you’re looking for a super-healthy Easter Treat this one works well.

2. Healthy Bounty Bar Easter Eggs!

Bounty Bars are one of my favourite chocolates. Ben’s too. They have a creamy coconut centre covered in chocolate. Who can resist that kind of flavour combo? But they are full of sugar, so I decided to have a play around in the kitchen and see what else I could come up with that might be a bit healthier.

This version is refined sugar-free, and can be made gluten-free, dairy-free, soy-free or vegan depending on what kind of chocolate you use.

3. Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

In our household we call these little treasures yummy ‘uglies’.  They may not be the prettiest treats, but the taste more than makes up for it. Walnut and dark chocolate is a heavenly combination, made even better with coconut, and they are quick to whip up.

A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.

4.Five-Minute Fudge Recipe

A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.

I make this often for street stalls, gifts and bribes. It may be a cheater’s kind of fudge but it is every kind of delicious. It will be one of the things in my Easter Basket presents for loved ones this year. Sorry, this one is FULL of dairy and sugar. But as an occasional treat it’s just grand!

5. Marshmallow Recipe – Perfect for Easter

Homemade marshmallow is the yummiest, fluffiest thing. Easy and inexpensive too. The recipe will make the sort of standard coconut-covered marshmallows most people know, but it can also be used in moulds to make cool shapes. At Easter, marshmallow eggs or bunnies are very appropriate, and make delicious gifts.

This Easter I’m making quite a lot of marhsmallow eggs for my loved ones – they’ll be nestled in a basket with my home-made fudge, and some rich, moist fruit cake.

I encourage you to give these recipes a try.  Hopefully some of them will become an Easter Tradition in your household too.

Much love to you, ♥ Nicole xx