Daily Archives: 1 July 2013

National Shed Week!

Painted-sheds

.

National Shed Week!

I’ve just read that this week is National Shed Week, which is quite funny! I’ve looked at the website and there’s even a best shed competition…only in Great Britain hey?

Take a look, some of them are pretty impressive! http://www.readersheds.co.uk/2013.cfm

I have been meaning to give our own shed – or playhouse – a revamp for ages as I have been inspired by so many gorgeous pics on Pinterest. My other half remains unconvinced because of the work involved having to paint every couple of years but just look! How gorgeous?!

http://pinterest.com/pin/127508233172642199/

http://pinterest.com/pin/127508233172642127/

http://pinterest.com/pin/127508233172642135/

I am genuinely inspired and intend to get the paintbrushes out at the soonest opportunity. Watch this space…..

…..and of course while I am hard at work in the garden I will need a little snack.

 

Mini Carrot Cakes recipeThese mini carrot cakes taste just divine
and are such a hit with little ones.

Mini Carrot Cakes

Taken from our forthcoming book,
Clever One Pot.

Reserve your copy online soon!

Mini Carrot Cakes

Mini Carrot Cakes recipe

.

Mini Carrot Cakes

Makes 12 cakes Time required 45 mins plus cooling. Per portion: 466 Kcal, 22g fat (6.5g saturated)

Bananas 2
Carrots 175g (6oz), peeled and finely grated
Self-raising flour 275g (10oz)
Baking powder 1 tsp
Ground mixed spice 1 tsp
Soft light brown sugar 175g (6oz)
Eggs 3, beaten
Sunflower oil 175ml (6fl oz)

for the topping
Butter 50g (2oz), softened
Icing sugar 300g (11oz), sifted
Full fat soft cheese 125g (4½oz)
Ready-made chocolate carrot decorations 1 packet with 12 carrots

 

1 Preheat the oven to 180°C/350°F/Gas 4 and thoroughly oil a 12-hole non-stick muffin tin.

2 Mash the bananas in a large bowl, then stir in the carrots followed by the remaining ingredients. Beat well with a wooden spoon.

3 Pour the mixture into the muffin tins, filling each hole to the top. Bake for 20–30 minutes until golden and well risen, then remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

4 For the icing, using a wooden spoon beat together the butter and sugar until the consistency of coarse breadcrumbs. Then beat in the soft cheese and continue beating until the icing is soft and fluffy. Generously swirl the icing on top of each cake and decorate with a ready-made carrot.

 

Recipe taken from Clever One Pot.

%d bloggers like this: