Brunch in Copenhagen is quite the affair. It usually involves a massive buffet where you can load up your plate with eggs, meats, cheese, fish, pancakes, pastries and even fruit, yoghurt and granola. On Saturday morning after a rather late night out we were in need of a big feed and brunch at Mother was perfect place to attack our killer hangover! Mother is a trendy pizza restaurant in the hipster part of Copenhagen; Vesterbro or also known as the Meatpacking district.
At Mother for 140 krona (approx. £15) you can help yourself as much as you want from the buffet that offers freshly baked stone oven pizzas, salads, meats, cheeses and breads, spreads and fruit.
Let’s dig in shall we?
This food definitely hit the spot. Who knew pizza and scrambled eggs would be such a good combo?
So what pizza are you? ;)
After stuffing myself with many slices of delicious pizza I still managed to squeeze in a freshly baked muffin, smothered with Nutella (of course..)
Brunch at Mother is definitely not for the faint hearted but it worked a treat on our hangover which meant after this enormous feast we were ready to hit the shopping streets of Copenhagen.
Here a quick picture showing off a new top I got from New Look recently! I’d been lusting after a heart jumper for a while so when I spotted this grey and pink beauty at only £14.99 it was an easy decision to make. I also really like that it’s light and has three quarter sleeves, making it a perfect jumper for spring!
Oh and I don’t usually walk around with a name tag by the way – this was at my recent Blogshop London course, which you can read about here. We all loved these stunning hanging magnolia branches in the studio that weekend. Because even though it was cold and rainy outside, it at least made it feel like spring inside!
I am so over this winter weather….
Let’s hope April bring us SPRING :)
When I think Easter, immediately the words eggs and chocolate spring to my mind. With the Easter holidays coming up I was keen to do some baking and when I came across a recipe that combined my love of chocolate and eggs I knew I had to give it a whirl!
Now, important to note is that I am not talking about normal eggs here…I am talking about Cadbury Creme Eggs! For those of you not familiar to the concept of Cadbury Creme Eggs, they are basically a milk chocolate egg containing a yummy white and yellow fondant filling. Super naughty, super delicious! Another special thing is that Cadbury Creme Eggs are only around to release their gooey goodness during the Creme Egg season between January and April each year. Now enough talking, it is time to seduce you with my Cadbury Creme Egg Brownies!
OMG – how amazing do these look? And guess what, they taste even better!!
I made these the other night and took them into the office as a pre-Easter treat. I didn’t have enough pieces to go round for everyone so it definitely was a case of favoritism that day. So if anyone from work is reading this and you didn’t get a piece of my creme egg brownies; here’s your cue…you really need to start being nicer to me haha ;)
CADBURY CREME EGG BROWNIES
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 (or more) Cadbury’s Crème eggs cut in half (it is probably a good idea to have a few extra, just in case you end up consuming some in the process of baking this recipe…)
The recipe is pretty easy, just follow these simple steps!
Preheat the oven to 160C and grease a 20 cm square baking tin. I actually didn’t have a 20cm square tin and I wanted slightly more brownies so I used a larger tin. Which was fine but resulted in slightly thinner brownies – next time I might just double the recipe.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-5 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes.
Now it is time to add the star ingredient! Unwrap those creme eggs and cut them in half (this proved harder then I had imagined, with some ending up rather broken but it doesn’t really matter too much!)
Take the hot brownie tin out of the oven (be careful) and gently press the Cadbury creme egg halves into the mix, spacing them apart evenly.
Then put it back in the over for another 5-10 minutes.
Leave to cool before removing the brownies from tin and cutting into squares.
Cooking these definitely got me in the Easter spirit! Everyone raved about how delicious (and indulgent) these brownies were and I was definitely a popular Easter bunny in the office that day. Come on….you know you want to bake and eat these brownies this weekend!