Happy Easter everybody! I could barely let the occasion go by without posting something, despite the fact I have literally no time on my hands whatsoever. I had absolutely no idea how much time an allotment takes up, particularly at this time of year.
It seems like just minutes ago that I started chitting my seed potatoes and sowing various seed types into trays of compost in attempt to get a bit of a head start. I had perhaps been rather ambitious (or displayed a serious lack of planning) when I started so many things off at the same time, little realising that they all needed planting at the same time too. Planting potatoes (previously only done in a container) turned out to involve lots of digging, something I seriously under-estimated.
Our next jobs up involve planting out the leeks, kohlrabi and cabbage that are currently taking over the conservatory. Like children, I take them out into the garden for a play each day, something which apparently hardens them off lessening the chance of them dying shortly after planting. I’ve also invested (a whole £2) in some netting, something I’m told is absolutely necessary if I don’t want my allotment to be gobbled up by caterpillars, cabbage whitefly and pigeons.
I feel like such a novice right now.
Anyway, somewhere in among all of this we managed to knock up these Chocolate Birds’ Nests in time for Easter. They’re so easy, all you do is melt chocolate and mix in cereal (I figured All-Bran has a suitably twiggy appearance), before emptying the mix into a cupcake / muffin case. With a little supervision (hot water is involved!) Mia managed most of this by herself, as she proudly displays in the photograph below. A lot of mini-eggs went missing in the process!
Recipe: Easy Chocolate Birds’ Nests
Summary: These Chocolate Birds Nests have just 3 ingredients and can be knocked up really quickly. They’re perfect for getting the kids involved in this last minute Easter treat.
- 400g Milk Chocolate (broken into pieces)
- 400g Kellogg’s All-Bran (or similar, twig shaped cereal)
- 200g (2 packets) Chocolate Mini Eggs
- Line a muffin-tin with paper-cases (like for cup-cakes).
- Part fill a saucepan with just boiled water and put over a low heat
- Place a heatproof bowl on top of the saucepan, ensuring the base does not contact the water
- Put the chocolate in the bowl; stir until melted
- Remove from the heat and add the All-Bran. Stir until well combined.
- Scoop out the mixture into the cases, heaping but leaving a small hollow in the middle. About 2 tablespoons per case should do it.
- Place 3 mini-eggs in the middle of the mix and place somewhere cool until the chocolate has re-hardened.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 12