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Staying in is the new going out in recent times as we are not able to get away or go for a day/night out. Sunnier days are on the horizon, so you want to transition your home into the fresh new season known as Spring. There are so many different elements you can add to your hub of the home

It is also the Easter holidays so there’s still plenty of activities to do with the children, even if we can’t get out and about.

Spring is where days become longer and the weather gets warmer because the Earth tilts relative to its orbital plane around the Sun. Plants grow, flowers bloom and many animals breed making it one of the most wonderful times of the year.

In this blog, we will look at how to create a Spring style kitchen to brighten up your life in times like this and a recipe we were so excited to try.

Chigwell project

Spring colours and styling the home…

Injecting Spring colours into the kitchen wakes up the interior and gives us a little colour in our lives. A go-to colour is a classic blue, it works well in bright white kitchen interiors and patterned elements. It is such a versatile colour it almost goes with any hue, making it a fantastic option this Spring. You can use blue to keep it coastal, or darker tones and raw woods to create a Scandi look.

A pink hue is still a popular option for the kitchen as it brings warmth and sophistication to any interior. A subtle shade like this also combines wonderfully with beige/taupe tones and timeless whites.

And of course, add those beautiful Spring flowers and a bit of green to add pops of colour and a refreshing interior to the kitchen space. Not only do outdoor elements brighten up the room but they purify the air making it a lot healthier that’s perfect for you and your family.

You can find an empty corner or create a unique feature with hanging plants and large pots. Flowers and plants in the home can make a huge difference to your mood leaving you feeling calm and collected.

Upminster project

Decorating the table and surrounding area…

There are many eggciting ways to capture Spring on your tablescape.

  • Create a simple and elegant table with an arrangement of glass vases down the centre of the table with cuttings of favourite spring foliage and blossom.
  • Mix and match your tableware with contemporary ceramics in different colours, styles and sizes.
  • Easter wouldn’t be complete without a decorative egg that the children have helped with. Place daffodils, tulips and hyacinths in a decorative vase to add a playful colour to the tablescape and a cute easter napkin.
  • Liven up the tables with bottles of infused water with lemons, limes and mint and seasonal rainbow salads.

Winchmore Hill project

White Rabbit Coconut and Carrot Cake

This Easter we are making a White Rabbit Coconut and Carrot Cake. This recipe was from Sainsbury’s Magazine. It is a gorgeous loaf cake that is inspired by Alice’s Adventures in Wonderland, making a lovely centrepiece for an afternoon tea.

Ingredients

  • 175 softened butter, extra for greasing
  • 175g caster sugar
  • 3 large eggs, beaten
  • 175g self-raising flour
  • 1/2 tsp baking powder
  • 50g desiccated coconut
  • 1 large carrot, trimmed and finely grated (you will need 100g)

For the coconut frosting

  • 1 x 200g pack creamed coconut, grated
  • 500g icing sugar
  • 100g Philadelphia full-fat cream cheese
  • 100g softened butter
  • 75g desiccated coconut, for sprinkling
  • 10 chocolate/iced carrots (carrot decorations)

Method

  1. First preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 30cm x 20cm cake tin.
  2. Use a large bowl and an electric hand whisk to whisk together the butter and sugar until light and fluffy. Then add the eggs, flour, baking powder, coconut and grated carrot, whisk until combined.
  3. Spoon the mixture into the prepared tin and bake for around 25-30 minutes until golden on the top and a skewer comes out clean. Leave to cool in the tin for 10 minutes, and then remove and transfer to a wire rack until cold.
  4. To make the icing, put the grated creamed coconut into the bowl with 6 tbsps of boiling water. Whisk away until softened and creamy, then gradually whisk in half the icing sugar.
  5. In another bowl, whisk together the cream cheese and butter until light and fluffy. Add the remaining icing sugar and continue to whisk until all combined.
  6. Whisk the cream cheese mixture into the creamed coconut until combine and smooth and chill for 1 hour to firm up, BUT no longer.
  7. Remove and discard the paper from the cake and cut the carrot cake into 3 equal rectangles to make the layers.
  8. On a board, spread a quarter of the coconut frosting onto one layer. Top with another piece of cake and repeat with another quarter of the frosting and the final piece of cake.
  9. Thinly spread the remaining coconut frosting over the top and sides of the cake.
  10. Press the desiccated coconut onto the sides and top of the cake to cover and decorate with the chocolate/icing carrots and leave to set before serving.

 

 

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