I haven’t been writing anything on the blog for a while and I thought it was time to do something about it. I had a few bad weeks, I got a nasty cold and was in bed for way too long, and then the fridge stopped working! For the 2 hottest weeks we’ve had in a long time, I didn’t have a fridge and couldn’t cook as everything would spoil in my greenhouse-like home. We’ve been terrible, we had takeaways, and rubbish food not worth sharing with anyone!
Ingredients
1: shortcrust pastry
2: unsalted butter, room temperature
3: golden caster sugar
4: ground almond
5: lemon, zest and juice
6: egg
7: rum (optional)
8: raspberries
9: cream, whipped or not, however you prefer it (optional)
I haven’t been writing anything on the blog for a while and I thought it was time to do something about it. I had a few bad weeks, I got a nasty cold and was in bed for way too long, and then the fridge stopped working! For the 2 hottest weeks we’ve had in a long time, I didn’t have a fridge and couldn’t cook as everything would spoil in my greenhouse-like home. We’ve been terrible, we had takeaways, and rubbish food not worth sharing with anyone!
Ingredients
1: shortcrust pastry
2: unsalted butter, room temperature
3: golden caster sugar
4: ground almond
5: lemon, zest and juice
6: egg
7: rum (optional)
8: raspberries
9: cream, whipped or not, however you prefer it (optional)
I found a photo of some rainbow pancakes not too long ago and just HAD to make them for Alyssa for breakfast! They were so bright and colorful and just looked fun to make, so I’m bringing them to you! They were SUPER easy to make since I just used pancake mix but made some tweaks to make them slightly healthier.
