It’s that time of the year again… Hot Cross Bun time! These fluffy pikelets have the flavours and aroma of hot cross buns… minus the orange peel and dried fruit because I decided to go the chocolate chip route instead.
YOGHURT AND BERRY MUFFINS
I love using oats in baking, their higher protein content makes them so filling, in a long lasting way that almost allows me to stop at just one of whatever I’ve made. Almost. These muffins are made with lovely wholesome ingredients and have just enough sweetness to feel like a treat.
AVOCADO, BASIL AND YOGHURT DRESSING (AKA SHREK SAUCE)
I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.