Wednesday, 30 May 2012

What I Wore Wednesday: Out Again..

Dress Primark

With all this lovely weather we've been having it's made me very tired after running and a few time this week I've fallen to sleep...

On Saturday after my sleep we manage to get a few hours to ourselves ( again!!) and go out for a drink...

After a few drinks I needed some chocolate cake (the 8 and a half mile run that morning really took it out of me )

After a few drinks...

After 5 drinks we walked home with a bag of chips whilst it was still light enough... 

Not much of a stop out nowdays am I...

Linking up to -

The Pleated Poppy

Transatlantic Blonde

Rolled Up Pretty

Rae Gun Wear

Lollipops Cards

Creative Mondays

Two Thirty Five Designs

Blonde Episodes

Beyond The Tree : Wordless Wednesday Linky...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week.

Monday, 28 May 2012

Hottest Week Of The Year :Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
Here in the UK it's been the hottest week of the year so far,we've been out as much as we can and this week I'm sharing some photo's from my phone that I've post to instagram (which I'm still loving)

I'm enjoying this weather but it's so tiring trying to run in it so lots of cake is needed!!...

Saturday, 26 May 2012

Welcome To The Weekend Blog Hop 25/05/2012

Hello and welcome to the weekend blog hop a time to find new blogs and new follower's.Link up your blogs,Twitter,Facebook,Google + page Linky Followers Pinterest page or any way your would like to be followed by...

Here are the rules....

Friday, 25 May 2012

Strawberry and Elderflower Sorbet...

A wonderfully refreshing and decadent dessert for fancy summer parties.

This can be made in advance then served scooped into pretty tea cups and decorated with tiny pansy or borage flowers.

Serves 6

Preparation time: 20 minutes

Cooking time: 5 minutes

Freezing time: 6-8 hours

What you need

  • 300ml/ ½ pt water
  • 150g/5oz caster sugar
  • 500g/1lb 2 oz strawberries, hulled
  • 3 tablespoons elderflower cordial, undiluted
  • Juice ½ lemon
  • 1 egg white

  • Tiny pansy or herb flowers to decorate


  • Pour the water into a saucepan, add the sugar and heat gently, stirring occasionally until the sugar has dissolved.
  • Increase the heat and boil for one minute then leave to cool.
  • Meanwhile puree the strawberries in a food processor or liquidiser until smooth.
  • Pour into a sieve set over a bowl and press the puree through with the back of a spoon then discard the seeds.
  • Stir the puree into the sugar syrup then mix in the undiluted elderflower cordial and lemon juice.
  • Pour into a non-stick roasting tin or shallow plastic container – the larger the container the shallower the syrup will be and the quicker it will freeze.
  • Place in the freezer for four hours or until semi-frozen.
  • Lightly beat the egg white in a small bowl until frothy.
  • Mash the semi frozen sorbet with the fork to break up the ice crystals then beat in the egg white.
  • Spoon into a plastic container.
  • Cover and seal, freeze until firm enough to scoop.
  • Scoop sorbet into teacups, decorate with flowers and serve with soft amaretti or small shortbread biscuits.


  • If you have an ice cream machine, churn the strawberry syrup in the pre-cooled machine for about 20 minutes, until semi frozen and then gradually pour the lightly beaten egg white through the feeder tube at the top.
  • Continue churning until the sorbet is thick enough to scoop then serve immediately or transfer to a plastic container and store in the freezer until required.

About this post-

Recipe and photo credit by- Seasonal Berries

Thursday, 24 May 2012

Strawberry Ice Cream...

Pefect for this lovely weather...

A great dessert to serve after a summer barbecue. You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.

Serves 8

Preparation time: 30 minutes

Cooking time: 5 minutes

Freezing time: 6-7 hours

You will need

4 egg yolks

100g/4oz caster sugar

1 teaspoon cornflour

300 ml/ ½ pint full fat milk

1 teaspoon vanilla essence

500g/1lb 2 oz fresh strawberries, hulled

300ml/ ½ pint whipping cream

8 waffle cones

50g/2oz white chocolate

50g/2 oz pistachio nuts, roughly chopped

50g/2oz dark chocolate


Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil. Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.

Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.

Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.

Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry puree. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.

For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. Put the nuts on to a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts. Stand upright in a glass bowl to set. Melt the dark chocolate in the same way then dip in the nuts and leave to set.

When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.

Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.

If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Credits : Seasonal Berries

2 Nights Out In One Month....

Very rare but now the children are getting older we are making time to go out more,and we still have a babysitter as my oldest son turns 18 in a few weeks...

I got my first bottle of Lou Lou over 23 years ago and still love the smell (this is not the original bottle!!) it has been replaced time and time again but when I run out I always keep coming back to it...

Got to wear my new dress I got with my sons money he gave me for my birthday.Can't believe it was only £4-00 from Asda I love it!!...

A great reason to wear one of my very high and un-sensible pair of shoes...

Braclet-Merci Maman


Did walk a mile to the train station though (reminds me of something out of Wizard of OZ )

Here is a few photo from my night out....

Whats your favourite perfume?

Linking up to-

Creative Mondays

The Pleated Poppy

Transatlantic Blonde

Rae Gun Wear

Rolled Up Pretty

Monday, 21 May 2012

Union Jack Jubilee Cake : Creative Mondays Blog Hop....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week....

What have you all been up to this week?

This Week I'm sharing this amazing cake from my guest post friends at  Seasonal Berries this cake looks amazing and a must for anyone having a party fot the Diamond Jubilee...

Serves 18

Preparation time: 25 minutes

Cooking time: 40-45 minutes

To decorate: 40 minutes

 What you need

  • 350 g (12 oz) soft margarine
  • 350 g (12 oz) caster sugar
  • 450 g (1 lb) self-raising flour
  • 1 and a 1/2 teaspoons baking powder
  • 6 medium eggs, beaten
  • Grated rind 2 lemons
  • Juice of 1 lemon
  • Red and blue paste food colouring, optional

To decorate 

  • 350 g (12 oz) butter, at room temperature
  • 675 g (11/2 lb) icing sugar, plus a little extra, no need to sift
  • Juice of 1 lemon
  • 200 g (7 oz) white ready to roll icing
  • 250 g (9 oz) blueberries
  • 150 g (5 oz) raspberries
  • 225 g (8 oz) baby strawberries with green hulls still on


  • Preheat the oven to 180oC/fan 160oC/Gas Mark 4. 
  • Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.
  • Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. 
  • Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.
  • Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. 
  • Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. 
  • Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue.
  • Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.
  • Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. 
  • Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.

To make the buttercream 

  • Beat the butter and one third of the icing sugar together in a bowl or food processor until smooth.
  •  Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. 
  • Cover and keep at room temperature until ready to use.
  • Peel the paper off the cake, turn the cake over and trim the top level if needed. 
  • Cut in half then sandwich back together with a thin layer of buttercream. 
  • Put top down on a large plate, tray or cake board.
  • Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.
  • Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. 
  • Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. 
  • Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross.
  • Arrange the blueberries between the strips of white ready to roll icing. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. 
  • Add dots of icing over the central cross and stick the whole strawberries in place.
  • Chill in the fridge until ready to serve.


  • To help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.

Birthday Money Spent on Shoes...

Which is no big surprise to my family!!

Just got around to posting what I got for my birthday and I always make birthdays and Christmas my shoe buying time ..

This birthday I decide to go for sensible shoe which I can walk up and down to school each day.Instead of buy gorgeous high heels to make my wardrobe look pretty.Got some great cheep flats from Primark....

But then cracked when we went to Matalan and seen their great range of wedges.I wore the red on a night out and they were so comfy ...

My red ones last week...

Love these wide leg trousers from Matalan ready for the sunshine ...

Maxi dress from Matalan as I'm so into these at the minute...

Tunic from George...

What I wore to do the school run in this week...

Shoes Matalan

What I wore when I review some sandals this week...

Skirt- George

Linking up my outfit post to-

Mom Trends

Not Dead Yet Style


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