A Marine Biologists Birthday Cake!

We have a friend who recently had her 30th birthday. A couple of the girls and I got together to make her a special cake for the big day! We plotted for some time and threw ideas back and forth about what we could possibly do. Neither of us had much experience at all making fancy cakes and so it was going to be a challenge, but fun nonetheless!!


Thanks to Robbie for putting his faith in us, after finding out he was going to splash out for a 'professional' cake the pressure was on! Thankfully we had a blast making a cake that the birthday girl, Karen, absolutely loved. 

carrot and orange soup

Yum yum yum, you get the instant orange kick and the flavour just intensifies as you continue to eat! I must point out the importance of reading a recipe properly. I accidentally read '2 cups' of stock as opposed to 2 pints/5 cups, so it was thicker than it should have been, but still tasted heavenly.

What you need:
- 25g/ 2tbsp butter
- 2 leeks thinly sliced
- 450g/1lbs carrot sliced
- 2 pints/5 cups veggie stock
- zest and juice of two oranges
- 1/2 tsp nutmeg
- 150 ml/2/3 cup of plain greek yogurt
- salt and pepper

Thursday - Tagine! Butternut Squash, Shallots, Carrots and Prunes

This recipe doesn't call for cous cous as a base, but I think it's really important because this is a VERY rich and a very filling dish! It's also the first time I make a tagine, and I realised, you don't need a tagine dish to do it! I just used a really good pot with a solid lid and it was fine.

Enjoy!