Dream a new dream

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Mothering Sunday – A Recipe for Success


Instead of buying something for mum this year, why not make her something instead? This Lemon Sponge cake is easy to make and will be a winner for that special person in your life.

175g unsalted butter, softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)


For the candied peel
2 large lemons
200g granulated sugar

1. Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.

2. Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.

3. Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.

4. When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.

5. To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Recipe from Good Food magazine, April 2019

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International Women’s Day


Next Sunday (8th March) will be International Women’s Day. This special day is a chance to come together and recognise the incredible contributions of women, and an opportunity to celebrate their achievements culturally, socially and politically.

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Getting to the root of soup

It’s still that time of year when we still need to be wrapped up warm and have an urge to eat heart warming food. Here’s how to make the most of seasonal carrot into a perfect soup.

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#5 Genius Valentine’s Day Ideas

Instead of just giving cards and a box of chocolates on Valentine’s Day, here are #5 genius ideas to make the day extra special


1. Surprise your loved one by expressing your love for them using affirmation sticky notes… everywhere! Start with ‘I love you’ and move on to what makes them sooo lovable.

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What Famous Olympians Eat for Breakfast

This week it’s Farmhouse Breakfast Week.  The campaign is run by HGCA, the cereals and oilseeds sector of the Agriculture and Horticulture Development Board, on behalf of cereal farmers and producers.

It started in the year 2000 with the aim of encouraging consumers to regularly eat a healthy balanced breakfast and reduce the number of breakfast skippers by educating people about the health benefits.

So, want to know what famous Olympians eat for breakfast?  Here goes!

What Olympians Eat for Breakfast Infographic

For more information visit http://www.shakeupyourwakeup.com/

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How to Celebrate Burns Night

All the Christmas decorations and just about down by now. The New Year party feels like it happened ages ago, and here in the UK, we’re in the depths of winter. Short daylight hours, dark nights, and cold, wet days.

Sounds pretty grim if truth be told.

That’s why, when there’s an opportunity to have a celebration, most people jump at the chance.

Burns Night held on 25th January, is traditionally a Scottish celebration of the great poet Robert Burns. But that’s not stopped the rest of the UK from joining in too.

Five years after he passed away, a group of Robert Burns’ friends gathered for supper in remembrance of him. Over the years the tradition continued and grew.

A Burns supper cannot be celebrated without the famous Haggis. Composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.

Ironically, this traditional Scottish dish is believed to have been created and eaten in England long before it moved North of the border and adopted by the Scott’s.

So, if you’re feeling a bit down in the dumps after the Christmas and New Year Celebrations and like the idea of another party, Burns Night is something to look forward to later this month.

You can either join in an organised event. Or, better still, why not have a go at making your own Burns Night supper for family and friends. If you’re not sure where to start, the BBC Good Food website has some fantastic recipes – How to Throw a Burns Night Supper

Oidhche losgaidh sona! (Happy Burns Night!)

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