Archive | July, 2013

A Hen ‘Do…

31 Jul

…And a lot of food. When we do a hen do, we do it in style, which means, food drinks and fun! So this is the first hen ‘do i’ve been on, as well as the first i’ve helped to plan. EEEK! Luckily I had the lovely Laura and Tamara at my side to help plan the ultimate hen for Natalie, my oldest and one of my closest friends! The beautiful bride gets married in FOUR weeks!

We started off with an amazing lunch, catered for by Tamara, who made some absolutely gorgeous salads.

One amazing lunch!

One amazing lunch!








We then had a fabulously fun Spice Girls dance lesson, where we all shook our booties and worked up an appetite for dinner and drinks! We headed back to get ready and start some drinking games after a carby dinner and a few cocktails! (Thanks to Liquid Chefs for the fab cocktails)









We headed out for a night of fun, and came home to a midnight feast of brownies and choc-dipped oreos, made by myself!



The next day we had a choux pastry decorating session by Choux-London after breakfast which helped to cure our hangovers!






After a fab girly weekend we all went home to rest! The food on the weekend was of course, amazing and definitely helped make the weekend a great one! Congrats to Natalie and Ben who are getting married in just a few short weeks!

What are the best/worst hen weekends you’ve been on?

Lemon & Poppyseed Loaf

16 Jul

It’s SUNSHINE SUMMER here in London! And wow, it is gorgeous! What better cake to enjoy the sunshine with that a light lemon loaf cake? If you can brave a spell of baking, this is the perfect cake for a light summer dessert, and everyone who tries it just loves it!

Slices of Lemon-y delight

Slices of Lemon-y delight


  • 190g unsalted softened butter
  • 190g plain flour
  • 190g caster sugar
  • 3 large eggs
  • 1 tsp baking powder
  • 1 pinch of salt
  • 4 tbsp poppy seeds
  • 2 tbsp lemon zest
  • 25ml semi skimmed milk
  • 80g Greek yogurt (I use 0%)


*You’ll need a hand or stand mixer for this recipe.

  1. Preheat oven to 170oC and grease and flour your loaf tin.
  2. Start by creaming the sugar and butter together.
  3. Add in the eggs one by one, mixing fully into the batter.
  4. Mix all the dry ingredients together, sifting in the flour and baking powder.
  5. Add in about a third at a time, incorporating fully.
  6. Mix in the milk and yogurt and beat with vigour! (But don’t over-mix)
  7. Scoop the mixture into your loaf tin and spread with a knife to level.
  8. Bake for about 50-60 mins, and test with a toothpick. It does go quite brown on top.
  9. Make the sugar syrup by putting the sugar, lemon juice and 100ml of water into a saucepan and bringing to the boil. Leave it for about 5-10 mins until it reduces by about half.
  10. When the loaf cake is done, take it out of the oven and stab a few holes down the middle. Pour syrup over the top whilst it’s still hot.
  11. Leave to cool, then slice into generous chunks and serve with a glass of lemonade or even a cuppa!
It'll go in a jiffy!

It’ll go in a jiffy!


This is a post for the Domestic Sluttery Just Desserts Club, their theme this month is sunshine citrus! Go on… get involved!

* Recipe adapted from Hummingbird Cake Days