A ‘Good Friday’

29 Mar

YIPPEEE! I am ready for family tomorrow!!
No running round at the last minute screaming – WHY ! WHY ! WHY!
Do I invite people. Nope not us ! Because we are super ready !

We had a lazy morning just the 2 of us and the fur babies.
I read a bit (currently another book started Miranda Harts “Is It Just Me” – please don’t judge me reading this, your right it is hardly great literature but actually it’s simply funny), then we popped to the dreaded Tesco (again this was leaving it later than we wanted BUT its not the same morning that we have guests, so better than normal) I also think we remembered everything on our list (Bonus Points to us!), returning home to some Hot Cross buns.
The rest of the afternoon I drew a bit while we watched TV. I like making a few sketches when the mood takes me – one day I’m sure some will make it on here. Lately they have been more contemporary carton’esk sketches of our home and the animals.

Then this evening I started to prepare for tomorrow. The trusty slow cooker is out we are having Jamie Oliver’s Pork Goulash , followed by a Serotiny Special Easter GF Cake, my family are so fussy so no traditional marzipan – I LOVE marzipan, and they don’t like this and that, I’m pushing it that my Father will eat it due to the colour icing even.

Jamie’s Pork Goulash Recipe can be found through this link.
The only thing I ever bother altering with this is the amount it’s serving and the chilli to taste. Due to a fussy father I will be serving with vegetables and mash not rice and sour cream, either or are fantastic in my eyes



As for the cake ….

Lemon Cake with Mascarpone & Lemon Curd Icing.

300g/ 10.5 oz Unsalted Butter
300g/ 10.5 oz GF Self Raising Flour
300g/ 10.5 oz Caster Sugar
6 Eggs
A Slosh of Milk
To Taste Lemon Essence
2 tsps Vanilla Essence


750g ish Mascarpone Cheese I had oddments left.
A Jar of Lemon Curd again I had oddments left over.
Icing Sugar
Blue Food Dye

This makes 3, 20cm tin Victoria Sponges. I made 2 lemon and 1 plain vanilla sponge as I was worried it was too lemony.

The Icing: I add Icing Sugar to taste into the mascarpone and beat in, then stir through marbling the lemon curd.

To the icing for the outside I used just some blue food dye I was hoping to reach duck egg blue but had wrong dye at hand so it’s more minty.





This just needs decorating now which I will do tomorrow as I’m still torn between 2 ideas on how, so I will sleep on it.

I use this recipe for buns as well making lemon butterfly buns with the lemon curd & mascarpone icing.

It seems my household has all snuck off to bed… So I should take a hint.

Nighty Night.

Enjoy the Easter Weekend.


One Response to “A ‘Good Friday’”


  1. CCC – May | @ Hundred Acre Farm - Thu 18 May 2013

    […] decided as I had a pot of unopened lemon curd from my Easter Cake. I would recreate this as a 1st Birthday […]

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