Farmer’s wife Milly Fyfe, a mother from Yelvertoft, is the author of our Rural Kitchen article.
Along with her husband and two small boys, she resides on a farm with livestock and crops.
We are about to begin lambing our sheep, so don’t wait. We have 300 breeding ewes, and between the end of March and the end of April, they will lamb. Although while it is taxing and demanding on our family, it has a lot of benefits, like bringing new life into the world.
Since food is fuel and an army wouldn’t march on an empty stomach, I always attempt to prepare meals in bulk to freeze so that I have enough to feed everyone. On March 19, Mother’s Day will be observed, and Easter will follow soon after. a chance to celebrate with loved ones and consume loads of delectable delicacies.
Here’s my easy to follow recipe for Easter Blondies.
225g butter
100g white chocolate
250g light brown sugar
150g caster sugar
3 large eggs
1 tsp of vanilla extract
300g plain flour
1tsp baking powder
160g mini chocolate eggs
Place the butter and chocolate into a small bowl and melt in the microwave. Allow to cool for 5 mins. Mix the light brown and caster sugar together with the eggs. Add the vanilla extract
Slowly start mixing the butter / choc mixture into the eggs and sugar bit by bit. Add the baking powder and flour to the mixture and mix. Use a rolling pin to crush 80g of mini eggs (saving 80g for later) and add to the mixture.
Spoon mixture into a greased tray and bake for 40 mins at 200c. Bring out of the oven.
The cake should be slightly wobbly.
