Mother’s Day x iCandy campaign

My name is Malgorzata and I work as an Insurance broker and also a part time freelance photographer. My instagram handle is @tinywellies

I love exploring the great outdoors with my family and our energetic working cocker spaniel called Rio.

I wanted to get involved in the Mother’s Day X iCandy campaign to highlight the importance of slowing down and spending more time with your loved ones and to share a few simple gift ideas that won’t break the bank and will make wonderful alternatives to store bought cards and novelty gifts this Mother’s Day.

This year for Mother’s Day we’re planning on a big family breakfast first thing in the morning followed by a trip to Hengistbury Head. It’s one of my favourite local beaches surrounded by beautiful nature reserve. It’s also a special place to us as this is where my fiancé, David, proposed to me.

This is a perfect day for me as a mum – lovely walk down by the sea, watching kids and the dog enjoy themselves, having a spot of lunch at the beach, taking it slow.

I like to keep it simple for Mother’s Day. In my opinion the best Mother’s Day gifts are the ones handmade by children. Handmade card, painting, cake or cookies – you name it! 

I love receiving homemade treats! My favourite is shortbread (and if you’d like to give making it a go, I’m sharing the recipe at the end of this post).

As a little girl I used to make cards for my mum with my dad. Me and my dad would spend hours painting, cutting out flowers and writing a personal message for my mum.

Now each year I encourage my children to do the same for me. Handmade cards make my kids proud of themselves at what they’ve created, and to me it means I have a lovely keepsake to cherish.

Another weakness of mine when it comes to presents are flowers. I think a beautiful bouquet of flowers never gets old and it’s something I really really enjoy.

I think MiChair is perfect for us. It will bring my youngest, Dexter, right to the table and make him feel part of the family meals and other activities like arts and crafts.

I think eating together is a really important thing. As a child I always sat down at the table with my parents and there was absolutely no option of taking your meal to your room or eating it on the sofa while watching tv and I want to cultivate this tradition with my own family.

When you have a new baby there’s temptation to buy lots of stuff. We’ve been trying to keep it minimal and focus on quality rather than quantity. I like things that will last.

When it comes to my style around home I’d say I like it minimal, scandi, with natural wood and earthy colours and lots of light.

I love everything mustard, rust and pink coloured, so you will see pops of these colours around our house.

We’ve developed a more eco conscious way of thinking in the past years and try to do our best to reduce the waste, so using less plastic, using reusable nappies, composting, buying second hand or buying things we know will last and can be either used for a long time or passed on.

I like the idea of MiChair because it’s designed to last you from newborn all the way until they are older. It’s not just a high chair. 

The modern retro design fits effortlessly with our home style and I think the combination of wood and metal looks really nice. I’ve decided to go with the russet coloured comfort pack because it compliments our dinning area beautifully, and in the future I’m sure it will look equally beautiful in Dexter’s room as his little rocking chair.

Wishing all mums and mums to be a wonderful Mother’s Day!

Lemon Shortbread

You will need…

4oz Plain Flour

2oz Cornflour

4oz Butter

2oz Caster Sugar

Grated rind of 1 Lemon

Caster Sugar for decoration

Pre-heat oven to 170 degrees Celsius.

Mix flour and cornflour together. Cream the butter and the caster sugar together until well mixed. Add the lemon rind then work in flour mixture a tablespoon at a time.

Roll the mixture out to 1cm thick and cut into shape of your choice. Transfer to grease proof lined baking tray and sprinkle with caster sugar.

Chill in the fridge for 15 minutes, then bake in the oven for 30-35 minutes or until lightly golden brown.

Cool on baking tray for a couple of minutes then transfer to wire rack to cool fully.