DIY with Birdblack Design: Lady Luncheon with Laura

Our latest team member to join the party is Laura and her DIY makes the most of all your Covid-19 pantry staples!

In this time where we can’t go out celebrating birthdays, special occasions, or Mother’s Day, Laura has compiled a little luncheon that is super simple.
Most recipes have only 3 or 4 ingredients! Let’s start baking…


3 cups Self Raising Flour
1 cup Cream
1 cup Lemonade

Serve with whipped cream and jam

Add ingredients in above order to a large bowl.

Have extra flour ready to flour your bench and flour your cutting device.

Laura’s pro tip: Use a champagne flute. It makes the perfect shape!

Barely combine your mixture in the bowl. Do not over mix or knead. Scones are light and fluffy!

Flour the bench and mold your ball of dough into a rectangle or square. Ensure it is even.

Cut your scones and repeat. Mold, cut, mold, cut: until you have used all your dough. Be gentle!

Milk wash the top. Use baking paper on a tray.

Cook in oven 175◦C for approx. 15min. If you use a larger cookie cutter or glass, maybe up to 20min.


2 cups Peanut Butter Laura likes crunchy, but smooth is fine too. Use what you have!
2 Eggs
1 cup Brown Sugar firmly packed
Your choice of mix-ins: Laura chose Peanut M&Ms for some colour.

Whisk eggs, add sugar, add PB. Mix

Add mix-ins to mixture or leave them for the topping. You choose!

Roll into balls, flatten slightly. Use baking paper on a tray.

Cook in oven 170◦C for approx. 15min. Adjust if you like a crisper cookie.

Allow 5min setting time after you pull them out.


Apples (great use for older apples) Laura prefers Granny Smith but she used Royal Gala also
Strawberry Jam
Dark Brown Sugar Regular Brown Sugar also fine. Use what is in your cupboards!
Puff Pastry sheets

There are no rules!

Use as many apples as you want. 1 apple will yield approx. one tartlet.

Laura used 5 apples (3 GS, 2RG) cos that’s what she had.

Peel and cut apples. Again, no rules.

She added one very large, heaped tablespoon of Strawberry Jam and 1/3cup Dark Brown Sugar, but you do you! Use plum jam! Use less sugar, use more jam! Your tarts, your palette!

Cook on low heat in a saucepan. If apples are a bit older, add a few drops of water to help them along in the beginning. Soon enough the heat will extract their juices. Cook until apples are soft and mixture is sticky.

Cut pastry squares in to quarters.

Spray oil or use butter to line your muffin tin.

Lay square over tin, spoon in mixture (do not overfill), fold corners of pastry over to close tartlet, giving a rustic parcel finish. Milk wash pastry.

Cook in oven 180◦C for approx.15-18min.


Bread and Butter
Lebanese Cucumbers
1/3cup Cream Cheese
1tbsp Mayo
2tbsp fresh Dill
Salt, Pepper and Garlic Powder to taste. Laura prefers white pepper

Mix cream cheese, mayo, salt, pepper and garlic powder.

Add in fresh dill.

Finely slice cucumber. If uncertain, use a mandolin.

Spread one side of bread with butter;spread other side with cream cheese mixture.

Laura’s pro tip:  Ensure you go right to the edges. No one likes dry bread.

Layer cucumber, cut off crusts and slice into squares, triangles or rectangles.


1kg Beef Mince (again, use what you have. Or split 50/50 beef/pork mince or beef/sausage mince)
1 Onion
1 Carrot
2 Eggs
Salt, Pepper, Garlic Powder and Mixed Herbs to taste. Laura used approx. 2tbsp of each.
Fountain Satay Sauce (again use what you have – melt some peanut butter if you want – or leave it out!)
Puff Pastry

Super finely cut onion, finely grate carrot; the smaller the better.

Season your mince; add onion, carrot and two whisked eggs.

Mix through. Add Satay sauce to taste. Allow to sit for 30min to marinate.

Cut pastry in half horizontally. Spoon mixture top to bottom through the middle of rectangle, don’t overfill. Milk wash pastry on either side of mixture; wrap pastry over.

Place log into baking paper with pastry folds on the bottom. Milk wash the top. Cut slits through the pastry, marking party size sausage rolls.

Cook in oven 180◦C for approx. 25min; or until pastry is golden and flaky

We hope you enjoy these recipes as much as we did! Mother’s Day is right around the corner… this may get you out of a pickle (oooh, nice food pun!)

Talk soon,
BD x