Mikey enjoying some mush. Yum! |
Frogs eggs in our pond. There are heaps of frogs out there - they sound like popcorn going off all night. |
Picnic kitty |
Hamish and Saffy contemplate the garden |
The best and worst sleepers in our family resting together! |
One God : One family : One menagerie : One me trying to make sense of it all!
The full set |
Shepherds (somewhat sinister looking!) |
Three Wise Men |
Angel and star |
Mary, Joseph, Jesus and Donkey! |
Oscar and Mike enjoying a nap |
Being Abraham (from the bible) |
Oscar is sleeping in the corner of the room. He looks really comfy but
it makes me a little nervous to see him sleeping on the floor - he
normally only does that when he's unwell. Maybe he's doing it out of
sympathy for hamish, who has been pretty miserable all day. His temp
got up to 39.5 earlier.
I'm trying to count my blessings but my sense of humour re the lack of
sleep ran out some time over the last few days. (It has taken me twice
as long to get to that point this time around so I guess that's a god
thing, and I know it will get better in time.)
All is quiet now, so I'll see if I can get some rest...
Yoghurt Cake with Lemon Syrup
(serves 8-10)
This recipe makes a lovely light lemony cake to enjoy mid afternoon, mid morning or mid meal, if you’re so inclined.
125g butter, softened
200g (1 cup) caster sugar
3 eggs
zest and strained juice of half a lemon
200g (1 1/2 cups) self-raising flour
200g (3/4 cup) natural yoghurt
1/3 cup water
150g (3/4 cup) sugar
thickened cream for serving
Cooking time: Allow over an hour until it comes from the oven, but eat the cake cool
You’ll also need: a 20cm cake tin
Preheat the oven to 180C.
Cream the butter and sugar until pale and light. Beat in the eggs, one at a time. It may look a bit curdled but don’t worry, we’ll fix that. Fold in the lemon zest and flour gently and then fold in the yoghurt too. Use a spatula to scrape into a lined 20cm cake tin, making the centre a little lower compared to the edges. Bake for about 30-40 mins or until a skewer comes out clean.
While the cake cooks, heat the water, sugar and lemon juice in a small saucepan and simmer for 5 minutes. When the cake is cooked, leave it in the tin, poke a fine skewer into the cake all over about 30 times and spoon the hot lemon syrup over the top. Try to spoon it so it soaks into the holes evenly rather than all soaking into the edges around the tin. Allow to cool and serve with lightly whipped cream, coffee and a grin.