This week has positively flown by, we've roughly kept up with some form of school work even though it has still been the Easter holidays. I had to laugh when I saw an Instagram video post of the Duke and Duchess of Cambridge talking about the importance of mental health during this time (that wasn't the funny bit) At the end of the interview they were asked, "so how are you all coping?" and that was when they had admitted they hadn't told the kids it was the Easter holidays and that homeschooling was 'interesting' :-)
Building the raised bed
Ben finishing the raised bed with the advice of Dave in positioning of the drill holes.
From the kitchen
Easy Banana Muffins
70 grammes unsalted butter melted and cooled slightly
190g flour
50g xylitol/sugar
2 level tsp baking powder
1/4 tsp salt
3 ripe bananas mashed with a fork
2 eggs
1/2 tspn vanilla extract
130g grated/ finely chopped chocolate
Heat oven 160C and grease muffin tin or use paper liners
Whisk flour, xylitol, baking powder and salt in a large bowl.
In another bowl whisk melted butter, mashed banana, egg and vanilla until blended.
Add banana mix to the dry bowl then use fork to combine. Do not over mix. Stir in the chocolate and fill the muffin cups 3/4 full.
Bake until a toothpick can be inserted and comes out clean, 20-25 minutes.
These muffins were totally yummy and we will definitely be baking them again.
Butternut, chilli and peanut butter soup served with vegetable and sausage tartlets.
Sausage and Veggie Tartlets
454g sausagemeat
1 Courgette grated
1 Carrot grated
1 Onion finely chopped
320g weight in puff or flaky pastry
Flour to dust
Preheat the oven to 200C
Place sausagemeat, courgette, carrot and onion into a bowl. Mix well to combine.
Roll out the pastry and cut into rounds and place in a shallow muffin tea and then add small amounts of the sausage and veg mixture.
Bake in the preheated oven for 25-30 minutes. These are great served hot or cold.
Everyone tucking in to our Saturday night supper :-)
