DSCN5083I love this time of year. Especially Easter weekend. In some ways, it’s better than Christmas (although Christmas remains my top holiday of the year!). I feel less stressed at Easter because there is less pressure on me to spread myself so thin. I don’t need to go all out with food and decoration. I don’t have to have a checklist a mile long. There is more time to breathe in the run up to Easter weekend. More time to enjoy being with family or friends. Yes, I still have to plan a menu or two and I have to organize Easter hunts and chocolate egg baskets, but it’s much calmer around our house at Easter than it is at Christmas.

I suppose because Easter is celebrated in Spring, there is a sense of a new beginning. Everything outdoors is being rejuvenated and rebuilt. Flowers are blooming, baby animals are being born and the earth is getting ready for a new season. It’s the right time to start something new.

We sometimes spend Easter on our own, unless we happen to have an overseas visitor or two. We’ve been lucky most years to have my mum stay with us over the Easter break and we’ve had my husband’s family come out to visit as well. This year, seeing as it was just us as a family, we decided to invite some good friends over for an afternoon of lunch, drinks and an Easter egg scavenger hunt. The kids were excited to go hunting for clues to find a prize at the end. They always have a wonderful time together. They enjoy being outdoors, be it jumping on the trampoline or playing games. For me, children always make a holiday that little bit brighter. I love watching them have fun together, making lovely childhood memories.

For this lunch with friends, I decided to veer away from the traditional leg of lamb or ham roast. I did stick with pork, though. In the hopes to see the weather improve and to celebrate a new beginning  (ie. Springtime!), I put together a menu of BBQ Pulled Pork and Homemade Coleslaw. The meat was slow cooked for 6 hours and it came out soft and succulent. The coleslaw was crisp and refreshing. Both elements squished together in a bun made for a scrummy lunch. You can find my recipe below!

I also decided to spoil the kids with homemade chocolate lollies. Now, I am no chocolatier, but it was fun putting these together and the kids devoured them, so what more could I ask for? The recipe is simple. Get some good quality chocolate, melt it and pour it into lollipop moulds. Add a stick and wait for them to set. And voilà! A chocolate lollipop.

The children loved the chocolate treats and I have to say, I thoroughly enjoyed this weekend. It’s been fun, chilled and stress-free! Bring on Spring and its new beginnings. Happy Easter, everyone!

DSCN5090BBQ Pulled Pork

2.5kg shoulder of pork

1 onion, quartered

2 garlic cloves, peeled

salt and pepper to season

1 cup bbq sauce

1 tsp Coleman’s english mustard

2 tbsp honey

2 tbsp light brown sugar

2 cups Coca Cola

Preheat oven to 150C/300F. Peel and quarter onion and place at the bottom of a casserole dish or dutch oven. Peel and crush the garlic and add to onions. Place shoulder of pork on top of onions and garlic and season with salt and pepper. Pour BBQ sauce, mustard and honey onto pork. Sprinkle on the brown sugar. Slowly pour the Coca Cola over the pork. The ingredients will slip into the dish, but that’s ok.  Cover the dish and place into the oven for 6 hours. Turn the pork over 2-3 times during cooking. When the pork is done, remove the pork from the dish and onto a platter. Remove the top layer of fat and start separating the meat, pulling it apart with two forks. Add the shredded meat back to the liquid, allowing the meat and juices to marinate for 30 minutes. Serve on a bun with coleslaw or enjoy by itself!

Homemade Coleslaw

1/2 red cabbage

1/2 white cabbage

2 carrots

1 green apple

1/2 cup of mayonnaise

2 tbsp of milk

1 tbsp honey

2 tsp cider vinegar

1 tsp celery salt

1/2 tsp dijon mustard

salt and pepper to taste

Shred cabbage in a food processor or slice thinly with a knife. Grate carrots and green apple. Combine these together in a salad bowl. Separately, in a bowl, combine mayonnaise, milk, honey, cider vinegar, celery salt, mustard. Mix well, season with salt and pepper and pour over cabbage salad. Toss thoroughly, cover and chill for an hour or two.


Warning: count(): Parameter must be an array or an object that implements Countable in /homepages/37/d558328265/htdocs/clickandbuilds/nosquabbling/wp-includes/class-wp-comment-query.php on line 399

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>