Just a quick note to wish everyone a very Merry Christmas.

Hope you all have a lovely time eating yourselves silly, spending time with family, friends or whoever you spend it with.

May the fat man visit you all tonight!

x

I have just finished making the cutest Christmas cupcakes and wanted to share them immediately with you. You will have to excuse the not so creative photography as they are all packed up in my cupcake courier ready for transportation for a Christmas party.


They are taken from Donna Hay's latest magazine: Issue number 42. The recipe is on page 198. The cupcakes are vanilla with raspberries, topped with a chocolate butter frosting.
The nose is done using a Jaffa, and eyes are made from mini-m&m's. Whilst the antlers are made from halved preztels. I'm sure these are going to be a big hit, I'll be making another batch for my family on Christmas eve.

Enjoy!

naked cupcakes before getting dressed as reindeers

reindeer cupcakes... too cute to eat!

Ok so I've had some of my favorite people nag me about not posting often enough! So here is another post to keep you all entertained for a while.


This recipe is from Donna Hay's new book, "No Time To Cook". I made it on a day when I literally had no time to cook, running from place to place, stuck in peak hour traffic, dramas, dramas, dramas!! I still had dinner on the table for the family and they were none the wiser.

For me, I wanted more flavour from this dish, perhaps more salt, or more basil. My boyfriend and mum raided the bunch of basil and covered their chicken with extra basil. Still a nice one to keep on file though.


Ricotta-Basil Chicken & Wilted Tomatoes
Donna Hay

100g fresh ricotta
1 tablespoon shredded basil
1 tablespoon finely grated parmesan
2 x 200g chicken breast fillets, skin on
sea salt and cracked black pepper
1 tablespoon olive oil
250g cherry tomatoes, halved
extra basil leaves, to serve

1. Preheat the oven to 160°C (320°F). Combine ricotta, shredded basil and parmesan. Carefully loosen the skin from the chicken breast, leaving the ends intact and carefully spoon in ricotta mixture.

2. Sprinkle chicken with salt and pepper. Heat a medium non-stick frying pan with an ovenproof handle over medium-high heat. Add oil and chicken to the pan and cook chicken for 2 minutes each side or until well browned. Add tomatoes, place the pan in the over and cook for 10 minutes or until the chicken is cooked through.

3. Divide between plates and top with extra basil.

Serves 2.