Archive for April, 2011

If you only make one trip abroad this year, make sure you go here: the aptly named Hotel Bellevue San Lorenzo in Melcesine, Lake Garda in Northern Italy.  This exceptional venue in the breathtaking Garda region is the perfect getaway to spring-clean your state of mind. Breathtaking views, exquisite grounds and gardens, and a steeping of architectural history make this hotel our only choice for an unforgettable experience of Italian elegance and sophistication.

Beyond the hotel itself (which boasts five-star quality food and accommodation including a pool, terrace, gym and fragrant gardens) lay beaches, mountains and countryside; shops, houses, churches and ancient mansions; hotels, residences, private villas; summer water sports and winter skiing. We recently returned from just a week in this beautiful locale and can only describe it as being on the edge of heaven.

For information and reservations, contact

+39 045 7401598,

email info@bellevue-sanlorenzo.it

or visit online at www.bellevue-sanlorenzo.it.

We unreservedly recommend it.

 Unless you’ve had your head under a rock, you will know that this month sees the much-anticipated nuptials of Prince William and Kate Middleton, England’s future King and Queen. It seems fitting to focus on something wedding-related (since the rest of the nation already is!) so we’ve created these tasty little treats to share on the day. We haven’t named them, but they’re quick and easy to make: yes, we’ve entirely cheated by using a packet mix, because we think there’s so much else to do on two back-to-back long weekends! But they’re guaranteed delicious – enjoy the Big Day!

• 1 x packet of Betty Crocker’s Devil’s Food Cake mix (it may not be the Super Moist variety in UK stores but it’s
        as good!)

• 3 eggs (or as specified on packet)

• 70ml x vegetable oil (or as on packet)

• 250ml x water (or as on packet)

• 1 x  250g tub mascarpone cheese

• 1 x small punnet blueberries (i.e. 200g)

• 1 x small punnet raspberries (i.e. 150g)

• Icing sugar to taste

• Cupcake cases (not giant or fairy – medium size to yield 24 cupcakes)

 

To make the cupcakes, follow the directions on the Devil’s Food Cake packet: it couldn’t be simpler. Cook to the times shown on the packet for 24 cupcakes.

 

While the cupcakes are cooling, prep the icing by washing and draining the fruit in one bowl, and mixing the mascarpone cheese with icing sugar to taste in a separate bowl. It can be as sweet as you choose. 

 

 

When the cakes are cool, pipe the icing using cake decorating tools (we love the new silicone piping set from £8.99) onto the cupcakes by creating a round ring in which to place the berries. It really is up to you how much icing and how many berries you want on each cupcake, we had some of each leftover – you could put the icing in a bowl and surround it with the leftover fruit as a dip for guests if you wish.