We recently had a fundraising afternoon tea at work for a colleague who was taking on the challenge of riding over 1000km in a week for ovarian cancer research so I thought I better get my bake on! I used to take cupcakes into work all the time but hadn’t done so in a long time, so thought I would rectify that with these lemon coconut cupcakes.
Over the summer I go to the cricket a lot (which you’ve probably noticed if you follow me on instagram!) and we like to take baked goods along to snack on along the way. This lemon poppyseed loaf is one such treat that I whipped up and it was rather well received, even if you do have to pick poppyseeds from your teeth afterwards!
After sharing my current favourite dukkah recipe with you last week, today I thought I’d share a salad I’ve been using it on – my beetroot haloumi salad! This salad is super colourful (and delicious!) making it perfect for a BBQ or even part of your Christmas spread. Plus, it features haloumi so how could you possibly go wrong!
Israeli couscous is by far one of my favourite salad bases as it provides not only flavour but some texture as well. Plus, it’s really easy to prepare and tastes as good both hot and cold! I whipped up this pea & asparagus israeli couscous salad to take to a BBQ and wanted to cram as many delicious Spring greens in there as I possibly could!
The last couple of months have been incredibly busy ones for me at work as we’ve been running some rather extensive community consultation (involving lots of Saturday and evening work) but that is all now over, so we celebrated with an afternoon tea! I always like to bake something to take along but wanted to keep things simple (I had been working half the weekend after all!) so a classic coconut jam slice seemed the perfect choice!