Just over a week to go until the long Easter weekend and I’m sure some of you will be venturing away for a few days break, especially those who have children at private schools as they will be on holiday. I enjoy staying at home over Easter and spending special time with my family and friends. I was brought up with a few Easter traditions and even though that was a long time ago, I still tend to keep some of them.
On Good Friday we always had fish for dinner, never meat. On Saturday we could enjoy hot cross buns but not our Easter eggs. On Sunday morning we, as a family, and often with cousins and friends, went to The Mount on the seafront at Fleetwood, in Lancashire. The Mount is a small hill on Fleetwood Esplanade and at the top of it is The Mount Pavilion, which has been there for more than 100 years. We would roll our Easter eggs down the hill, as a symbol of the rock being rolled away from the tomb to the entrance where Jesus lay. Only then could we enjoy our chocolate eggs.
Rabbit, rabbit, rabbit
This season there’s a whole lot of rabbits to be seen hopping around. Whether Easter eggs, décor items, on women’s accessories, printed on babies and children’s clothing, children’s toys and in kitchenware, seem to be everywhere. Cute rabbits became famous after Beatrix Potter wrote the book, The Tale of Peter Rabbit, followed by Benjamin Bunny. Such beautiful tales and loved by many children worldwide. The rabbit is definitely here to stay.
I’m a lover of Beatrix Potter and her beautiful books and while I was in England at Christmas we visited Beatrix Potter World in Windermere, The Lake District. Quite simply, wonderful. If you ever find yourself in that part of the world, it’s a must visit.
Ideal for lunch boxes
Woolworths have Smooth Peanut Butter Sachets which will make a great on-the-go snack. Use contents not just on toast, but on wraps, crumpets, English muffins and pancakes, or add a spoonful to your morning smoothie for added protein. Perfect also for your children’s lunch boxes. Get 18 sachets (15g each) for R29.99.
Delicious breakfast or lunch idea
On April 7 it was World Health Day and a great place to start being healthy is to add mushrooms to your diet every day. They are easy to prepare and their protective nutrients make them a true super food.
French toast with mushrooms – serves four
Turn French toast into a gourmet ‘brekkie’ with mushrooms, dollops of cottage cheese and fresh rocket leaves.
Ingredients
250g button or portabellini mushrooms, quartered
Lemon juice to taste
Three to four large eggs with 15ml water per egg
Salt and black pepper to taste
20ml olive or avocado oil
Four slices brown or wholewheat bread
Plain chunky cottage cheese, rocket leaves and lemon wedges to serve
Method
Heat a frying pan over medium heat and fry mushrooms without oil, until golden brown and cooked. Add lemon juice and keep warm.
Beat eggs and water together and season to taste. Pour mixture into a shallow bowl or dish. Heat half the oil in a large frying pan and dip the bread, one slice at a time, into the egg mixture until both sides are coated with egg. Fry two slices at a time until golden brown on both sides. Repeat with the rest of the oil, egg mixture and bread.
Serve warm French toast with the mushrooms, dollops of cottage cheese, rocket leaves, lemon wedges and a grind of black pepper.
That’s it for this week. Shop till you drop!
Julie
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