with Easter just around the corner (yay)...here are a few cute baking ideas for you!

For more ideas and recipes, go to www.marthastewart.com

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with the argus just around the corner, it's time to start planning your pre-marathon pasta feast!

done right, carbo-leading will give your body the energy it needs to power you through the race...so eat up and enjoy!

try this very easy to make, delicious chicken fettuccine with pesto cream sauce

serves 4

3 boneless, skinless chicken breasts

salt and ground black pepper

1 tablespoon olive oil

450g fettuccine

1/2 cup basil pesto

1/4 cup heavy cream

method

1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy pan, pound the chicken to an even thickness. Season with salt and pepper.

2. Heat the oil in a large nonstick pan; cook the chicken until golden brown and cooked through, 3-4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

3. Meanwhile, cook the pasta according to package instructions. Reserve 1/4 cup cooking water. Drain the pasta and return to pot.

4. In a small saucepan, heat the pesto over low heat. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Diving among shallow bowls; top with chicken. Drizzle with remaining sauce and serve immediately.

then....(very cool vintage packaging)

and now.... we can't help feeling slightly nostalgic...those were the good old days!

Love Hungry

Love Recipes

Make your loved ones some Cherry Scones for Sunday pre-Valentine's breakfast!

INGREDIENTS

1 3/4 cup flour

2 1/2 tsp baking powder

2 1/2 tsp sugar

1/4 tsp salt

6 Tbs butter, cold

1/2 cup dried cherries / cranberries / raisins (any of these will do)

1 tsp grated lemon zest

1 egg

5 Tbs milk

METHOD

Preheat the oven to 220C. Line a baking sheet with non-stick paper and set aside.

In a food processor, combine the flour, baking powder, sugar and salt. Add the butter and pulse 3 to 6 times until the mixture resembles a course breadcrumb. Transfer this mixture into a large bowl and stir through the cherries and zest.

In a small bowl beat together the egg and milk. Add this to the flour mixture and mix to form a nice soft dough - it should not be too sticky.

Shape the dough on a floured surface and using heart shaped cutters shape the dough. If you are using large cutters you should get about 8 hearts.

Place the scones on the prepared baking sheet, brush with a little extra milk, sprinkle with some sugar then bake until golden brown for about 15 minutes.

Scones are best eaten on the day they are made and with a huge dollop of cream and some strawberry-love-jam.