Easter Nest Cakes


Easter Nest Cakes 1st Pic


Easter Blog Header

Happy Easter! I hope you have a lovely and relaxing few days off and enjoy all the family time! Don’t forget to eat loads of chocolate, because if there is one time of the year when you can stuff your face with as much as you can then this weekend is definitely it!

I always make these nest cakes every year, I have done since I was a little girl and look forward to them every Easter! I don’t know why you couldn’t make these at any time of the year but it just never feels right to me haha!

They are seriously the easiest thing to make, anyone could make them, so they’re great to make with kids, not only are they easy, but they also taste amazing! 

I will have the recipe down below for anyone that is interested in giving these a go this weekend!

Let me know if I have inspired you to make any, or if you have already made some this year and what things you do differently!

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All photos are taken by my boyfriend,


Wild Mushroom and Spinach Lasagne


main lasagne

We thought we would try something different for dinner tonight. We had a craving for mushrooms whilst sitting in London traffic on a bus so we researched lots of different recipes to do with mushrooms until we found something that took our fancy. I’m not the best cook in the world, usually AJ does it all but since moving back up to Uni he’s become a bit forgetful and leaves everything cooking until it’s burnt, so this time it was a joint effort.

As you won’t know yet, I’m wheat free, so this will be a good recipe to follow if you are gluten free, but even if you’re not you can just use the ‘normal’ ingredients’ so to speak.

Ingredients (to serve 3 but we like 2 big portions)

A tub of Mushrooms

A bag of spinach

1 onion

1 clove of garlic

2 tbsp of gluten free plain flour

1 and 3/4 cups of milk

3 tbsp of butter

plenty of cheese (depends how cheesy you want your cheese sauce) and a sprinkle for the top – you can choose the type of cheese you want, I go for extra mature cheddar because I am pretty fussy with my cheese.

1/4 tsp nutmeg

A bay leaf (optional, just adds flavour, we had some in a bag from my mum as she is a bay leaf lover)

pinch of salt

generous grind of pepper

gluten free lasagne sheets


Blanch the spinach in boiling salted water for about 10 seconds or until just wilted.

Sprinkle it with cold water to stop it from cooking any further and squeeze out the excess water.

Chop it coarsely and set it aside.

spin chop

Cut up the mushrooms.


Melt some butter in a pan and add the mushrooms, cooking them until they are slightly browned and set aside.

mush cook

Chop the onions and garlic up finely.

In the same pan, melt 2 tbsp of butter on medium heat until it starts foaming.

Add the onions and garlic and cook until the onions are soft.


Next add the flour, keep on whisking to stop the mixture from curdling, make sure there are no floury lumps.

Gradually add the milk.

Bring the mixture to the boil on a medium heat, keep whisking it.

Add the bay leaf and nutmeg and simmer on a low heat for about 10 mins, whisking on and off.

bay leaf

When you find that the mixture is thick and saucy, add the cheese and whisk until mixed.


Remove the bay leaf.

Add the spinach to the sauce.

spin add

Read instructions on how to cook Lasagne sheets.


Preheat your oven to about 180.

Start layering as you would usually, pasta, sauce, mushrooms, pasta, sauce, mushrooms etc.

mush add

Sprinkle with cheese and it’s good to go in the oven.

add cheese

Let it cook for about 30 mins

We had broccoli on the side because I don’t like a meal without it, it’s my favourite veg and it means I get at least one of my 5 a day.


And voila… it is finished


The verdict is that it was absolutely delicious, I have been converted from the traditional lasagne, this is so tasty, the mushrooms were so flavourful and it was so creamy.

You should definitely try this out, I highly recommend it.

See, who said students couldn’t eat well?!