An Easter Recipe & An Easter Activity

Easter is always a busy time of year for us. The Hunter Valley is buzzing with visitors and who can blame them for coming? Autumn is without a doubt one of the most beautiful times of year here. Even though I am busy, I still love to celebrate Easter with my friends and family. I also love to cook, so here is a simple crowd pleasing recipe for you. I hope you are able to try it out on your friends and family. Lilah and I love to decorate ours with edible flowers from our garden... a super pretty (chocolate free) Easter treat!
3/4 cup grapeseed oil
4 eggs
3/4 cup rapadura sugar
3/4 cup caster sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp nutmeg
2 tsp cinnamon
pinch of salt
4 large carrots - grated
2 cups plain flour 
Cream Cheese Icing
1 x 250gm block of Philadelphia cream cheese (softened)
1/2 cup of butter (softened)
2 tsp vanilla essence
2 cups of icing sugar
1/4 cup of milk
1. Preheat oven to 180℃ and grease your bundt tin with butter.
2. Beat the eggs, grapeseed oil and both sugars together until the mixture looks smooth and lighter in colour.
3. Add in the spices, salt, baking soda, baking powder and flour and mix gently. Be sure to use a light touch at this stage as you want to keep as much air in the mixture as possible.
4. Gently fold in the grated carrot and then pour mixture into your prepared tin.
5. Cook for approximately 45mins - until a knife comes out cleanly.
6. Leave to cool for 10 minutes in the tin before turning out onto a cooling rack. 
7. Make the icing by whipping together the butter and cream cheese until smooth.
8. Add in the vanilla, icing sugar and milk and whip until everything is combined. Spread the icing onto the cake once it is fully cooled. Decorate with crushed walnuts, edible flowers and a sprinkle of cinnamon.
Recipe adapted from
I know that dying eggs with onion skins is a super ancient tradition for a lot of cultures, but this is something that Lilah and I have only just tried out recently. Such a fun (and easy) activity to do for Easter. 
You will need:
12 eggs
leaves & flowers (for the decorations)
brown onion skins (around 5 cups full)
2 tbs vinegar
2 tsp salt
stockings (sheer - natural)
1. Gather an assortment of flowers, leaves & herbs (make sure they are all edible) and place them in a bowl of water - the water will make them adhere to the surface of the egg easier.
2. Cut the stockings to a size that the egg can fit into. Tie a knot in one end of the piece of stocking. Place your leaf or flower onto the egg and then slip the egg inside the stocking. Tie the other end with a piece of twine. This will ensure that your leaf or flower stays in place.
3. Place half of the onion skins in the bottom of a large saucepan and then lay the eggs on top. Cover the eggs with the remaining onion skins.
4. Fill the saucepan with enough water to cover the surface of the eggs and onion skins and add in the vinegar and salt.
5. Bring to a boil and then turn down the heat to a simmer for 20 minutes.
6. Remove the eggs and place on a paper towel. Wait until they are cooled down and then remove the pieces of stocking. 
7. Rub your eggs with oil if you would like them to have a shiny appearance.
Instructions adapted from
Wishing you all a very safe and happy Easter break!
Lots of love, Sarah, Joel and Lilah xx
Photography by