How to throw the best Easter get-together EVER...!!

I love everything about spring!!

From the new lambs out in the countryside, and the beautiful array of flowers that start to pop up everywhere, to the lighter evenings and first glimpses of sunshine,

but most of all I love Easter!!!

As well as the traditional egg hunts and roast dinners, tea parties, children's parties, and spring weddings are all becoming increasingly popular!

Here are my favorite bits and bobs to make yours the best spring get-together ever...

Lanterns, birdcages and vases are a timeless, chic way of introducing flashes of spring colours, using beautiful flowers, pretty ribbons, intricate glassware, and any other little gems you may come across!

Try hanging homemade lanterns in trees,

or having stunning birdcages or vases adorning buffet tables.

For a more formal occasion these beautiful decorations can double up as eyecatching centerpieces too!!

For a more child-friendly theme, but still uniquely tailored to you and your style, why not try filling

vintage cases or beautiful hat boxes with your favorite flowers?!

They're robust, come in a million different colours, and are easy to transport afterwards!

These fantastic personalised bags from notonthehighstreet.com are fab for the little'uns during their

Easter egg hunts!!

And now for the best bit...

Here are my favorite recipes for everyone's favorite Easter treats!!

Strawberry Coconutty Macaroons

(You can change this for whatever your favorite berries are! I've also added cute little sugar bows for a sugary sweet Easter feel!)

For the Coconutty Macaroons:

250g Icing Sugar

225g Caster Sugar

210g Ground Almonds

40g Desicated Coconut

5 Egg Whites (About 175g)

4 Tbsp Water

A Dash of your Favorite Colour Food Colouring

For the Strawberry Buttercream Filling:

6 Large Strawberries

125g Unsalted Butter

250g Icing Sugar

Makes 60 Macaroons

1. Preheat the oven to 170C/325F/Gas 3. Line 4 large baking trays with greaseproof paper.
2. To make the Coconutty Macaroons place the icing sugar, ground almonds and desicated coconut into a food processor and pulse until you have a fine dust. Sieve the mixture into a bowl, discarding anything left in the sieve, then return the mixture to the food processor. Weigh out 85g/3oz of the egg whites, add them to the food processor and blend to make a paste.
Place the sugar and water in a heavy-based saucepan and heat until the sugar has dissolved and the mixture is syrupy.
Whisk the remaining egg whites in a food mixer or with an electric whisk until they form soft peaks then add the colouring and gradually mix in the syrup. Continue whisking until the mixture is shiny and stiff then transfer it to a clean mixing bowl.
Fold the almond mixture into the whisked egg whites with a large metal spoon then spoon the mixture into a piping bag fitted with a 1cm/½in nozzle and pipe circles about 4cm/1½in diameter onto the baking trays. Give the baking trays a couple of slams on the work surface to flatten the macaroons then bake with the oven door slightly ajar for 12 - 15 minutes or until just firm. Leave to cool on wire racks before filling.
For the strawberry filling, chop the strawberries and press them through a fine sieve to make a purée. Beat the butter until soft and fluffy then whisk in the icing sugar and strawberry purée and spoon into a piping bag. Sandwich the macaroons together with a little piped filling.

Blueberry Hot Cross Buns

500g Strong White Bread-Making Flour

½ tsp Salt

2 tsp Mixed Spice

50g Caster Sugar

50g Unsalted Butter, Chopped into Cubes

200g Dried Blueberries

7g Sachet Dried Yeast

200ml Milk

2 Eggs

For the Crosses & Glaze:
3 tbsp Plain Flour
Honey or Golden Syrup

Makes 8 Buns

Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
Rub in the butter with your fingertips. Stir in the dried blueberries, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

     Happy Easter!!!