Tooie's kittens arrive on Easter Day! Flossie was still asleep in bed on this rare occasion! Jon and I were just about ready to wake up when I heard a little squeak come from my 'handbag corner'. I whacked Jon in shock- which woke him up instantly and screamed/whispered that the kittens must have been born!! Well! I was close... One had been born and it was the start of a short labour for our lovely cat Tooie. Within two hours five little kittens were born, 2 tortoise shell and 3 ginger. We didn't tell Flossie till the evening before bed so that Tooie could have a day of peace but when we told her she was so excited she called Jaja to say that the kittens had come out. I cannot stop taking pictures they are so cute. Florence has temporarily named them Orange, Orange 2, Orange 3, Blackie, Blackie 2! A lovely way to start Easter Hope you all had a great weekend Daisy x
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Happy Easter Happy Easter to all our lovely Abeille followers. Today is all about family's, having fun and maybe eating a chocolate egg or two.... Yesterday Jon, Charlotte and I took Flossie and Sophie up to the Devil's Dyke for their annual Egg hunt. The girls waited patiently for it to start and practised hopping around like bunnies for half an hour! Flossie and Sophie are lovely friends and really enjoyed just being outside in the gorgeous countryside. Once we got our clipboard, map, and pencil we set off on our quest to find all the eggs hidden around the countryside. We were joined by Flossies God mother Becky who proved her strength by carrying Flossie on her shoulders after the second egg out of ten was found.... After spotting in the far distance some fellow egg hunters we decided to turn around as all the girls were tired... Flossie and Sophie looked a bit exhausted too! ;) So anyway we turned around and made our way back to the lovely people at the National trust stand. They very kindy gave the girls their chocolate eggs and an easter bonnet. They were very happy indeed! How on earth we managed to keep them from eating the whole thing before lunch... So that was the first egg hunt of many over our long weekend. Tomorrow we will be up to the Crabtree in the morning then onto the big family Adamson Egg hunt. Have a wonderful day
"Hot cross buns...Hot cross buns!" With Easter approaching this weekend it is most definitely time to get making some yummy hot cross buns. This is a perfect recipe to make with you little ones. We cheated and put the mixture into the bread maker to prove... Ingredients... 20g fresh yeast (kept cold) we just used dried. 400g plain flour ½ tsp ground cinnamon ½ tsp freshly ground nutmeg 1 tsp mixed spice 200ml whole milk 70g caster sugar 1 large egg (we used 25ml extra milk instead of an egg) 70g soft unsalted butter (cut the cold butter into 2cm cubes and leave at room temperature for an hour before using) 40g sultanas 40g dry currants 40g dried unsweetened cranberries 70g mixed peel ½ tsp fine sea salt For the egg wash... 2 eggs 1tsp milk For the cross topping... 200g plain flour 230g icing sugar 2 tbsp olive oil 3 tbsp milk For the syrup... 300g caster sugar 200g water 1 whole nutmeg 1 whole star anise 1 whole clove ½ vanilla pod, split lengthways MAKING THE BUNS Sieve the plain flour into a bowl and add the caster sugar. Rub the yeast into the flour and sugar mixture using your fingers (in much the same way that you would rub butter into flour when making crumble). Make a well in the middle of the mixture. Add the cinnamon, nutmeg and mixed spice. Now add the milk and an egg to the centre of the bowl. Begin to bind the mixture together, using your hands, for 4-5 minutes until it forms a rough dough, then add the butter a chunk at a time while kneading the dough. After adding all the butter slowly – it should take about 2-3 minutes – you will have a sticky dough. Continue kneading for 5 minutes more until it is smooth and shiny. Add the salt and fruits and knead for 3 minutes. Cover the bowl with a tea towel and leave at room temperature for 1½ hours, until it grows to almost double in size. Pour your dough on to a lightly floured surface and divide into 20 pieces at 50g each. Roll the dough pieces into shape by rolling them on a surface against your palms to create smooth buns. Arrange the buns on a baking tray lined with baking paper (all the buns on one tray) and make sure you keep an even gap between them. Cover the tray with a clean tea towel and leave to rise at room temperature until almost double in size. When the buns are ready (the sides of each bun should be touching and you almost shouldn’t be able see the tray), make an egg wash by whisking 1 whole egg, 1 egg yolk and a teaspoon of milk. Brush the buns carefully with this egg wash and leave to dry out for 10 minutes. Brush again. Preheat the oven to 200C/400F/Gas 6. Using a hand whisk, gently combine all the cross topping ingredients into a smooth paste. Fill a plastic piping bag with the mixture and cut a small hole using scissors. Always cut a smaller hole than you think you might need – you can always cut it again if need be, but you can’t make a big hole smaller. Pipe thin crosses on top of the buns on the tray and pop it into the hot oven. Immediately, reduce the oven temperature to 180C/350F/Gas 4 until the buns are baked and golden (20-22 minutes).
Have a wonderful Easter everyone
Easter Sunday egg hunt at the Crabtree It is coming round to that time of year where the children have an excuse to indulge in chocolate. A few of you will know by now that my family pub usually does something for most events throughout the year http://www.crabtreesussex.co.uk/. Between 11am and 12pm there will be an egg hunt in the gorgeous Crabtree garden. The bar will be open early for drinks and coffees - So let the kids run around and you can sit down and wake up properly! Flossie loves runing round the garden, fingers crossed for sunshine!! Perfect for a pre - dinner run around especially if your Easter lunch is booked in at the Crabtree! Have a great Easter everyone... hope the chocolate dosen't cause too much chaos! The Crabtree, Brighton Road, Lower beeding, RH13 6PT. 01403892666