tag:blogger.com,1999:blog-53602797702868907512024-02-07T14:00:04.600+11:00quince jampancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-5360279770286890751.post-30122403098012343362013-08-14T14:14:00.000+10:002013-08-15T13:59:19.759+10:00Cauliflower Pasta Bake I've noticed of late that pasta bake type recipes don't seem to call for a roux but a simple sour cream and cheese concoction.....well, I just don't know about it. Call me old fashioned I guess but I don't mind mixing a little butter and flour together, then stirring in the milk until it starts to thicken ....it's not that hard. So here is a simple pasta bake that is quick and easy to make and your kids are gonna love it!<br />
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<br />
ingredients<br />
<br />
1/2 large or 1 whole small cauliflower, chopped into florets<br />
1 box of Penne Regate Pasta (Barilla brand) SORRY! I had typed 375g but is actually a 500g pack!<br />
50g butter<br />
50g plain flour<br />
2 cups milk (we use lite)<br />
200 g of grated parmesan (measured into 100g lots)<br />
2 pieces of day old bread chopped into fine bread crumbs (we use wholemeal bread)<br />
2 tablespoons finely chopped parsley<br />
salt and pepper<br />
<br />
method<br />
<br />
Place large pot of water on to boil. <br />
<br />
Pop oven on to 190C and have large dish for pasta ready (no need to grease)<br />
<br />
Make your bread crumbs and set aside. Place butter in a medium saucepan and place on stove (don't turn on flame just yet)<br />
<br />
Have milk in a jug ready to pour.<br />
<br />
Mix bread crumbs, 100g cheese and the parsley together and set aside.<br />
<br />
When water starts boiling set timer for 11 minutes and pop pasta and cauliflower into pot. Now put the butter over a low heat. When melted take off heat and add flour until combined and smooth. Put back on heat and add milk, slowly, slowly, combining as you go at the start. Empty milk into saucepan and keep stirring. Turn up the heat a little. You don't want it to boil but if the heat is too low it will take a while for it to thicken so I usually adjust the temp as I go. It should just be ready at the 11 minute mark! When thickened turn off heat and add the other 100g of cheese plus salt and pepper. Stir to melt the cheese. Drain your pasta and cauliflower. Place them in your large dish. Pour over the cheese sauce and combine well. Sprinkle with the cheese, breadcrumb and parsley mix. Sprinkle with a little salt and pepper. Place in the oven and cook for 20 to 25 minutes until nice and browned on the top.<br />
<br />
I actually forgot to include the parsley when I took photos for this dish - it tastes fine either way : )<br />
<br />
<br />pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-45223329546250116362013-08-03T18:00:00.000+10:002013-08-03T18:00:51.746+10:00Broccoli Pesto with Pappadelle....A Winter Warmer for 2I had every intention of posting this recipe last week so I would keep to my 1 recipe a month deal I had with myself but alas I have let it slide.....by only a few days : )<br />
<br />
I came across this recipe last Summer and have since made it so many times that I now make it to exactly how we like pesto. When I say "we" I mean my husband and I. Our kids don't like this dish one bit. I thought they would love its creaminess and its cheesiness but they often took one look at the "green pasta" that was presented in front of them and ask for a ham sandwich instead. So now this has become a dish for us and the kids get fish fingers with salad. It's a win/win : )<br />
<br />
Broccoli Pesto with Pappadelle<br />
<br />
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<br />
Ingredients:<br />
<br />
About 300g of Pappadelle pasta (or enough for 2 people)<br />
<br />
Extra virgin olive oil<br />
1 head of broccoli, cut into florets<br />
1/3 cup toasted pine nuts<br />
1 small clove of garlic, chopped<br />
1 cup parmesan cheese<br />
1 tablespoon chopped oregano<br />
1/3 cup pouring cream<br />
salt and pepper<br />
<br />
Place a large pot of water on to boil. If you have the room, pop another pot of water on to boil too. If not then, read on. When water is boiling, throw in broccoli florets and boil for 4 minutes then pull out using a slotted spoon and place in a bowl. Keep water boiling. Add a dash of salt and throw in the pasta. Set timer as per packet instructions. The brand I use takes 10 minutes. Once pasta is in, make your pesto with a food processor. Throw in 3 teaspoons of extra virgin olive oil; 3/4 of the broccoli; the toasted pine nuts, the garlic; 1/2 the cheese and all the oregano. Process until it looks like tapenade. This is how we like it but you can add more cheese or more oil or more garlic to suit your taste : )<br />
<br />
When there is about 6 minutes left on the pasta timer add a good splash of extra virgin olive oil to a frying pan over very low heat and add the pesto. Keep it moving with a wooden spoon and heat through. Drain the pasta very well and add it to the pesto in the frying pan along with a dash of salt and pepper (Go lightly with the salt as it will be quite salty from the cheese) and finish with the extra broccoli pieces and the cream. Mix through well then place in 2 bowls. Top with the remaining cheese and I like to add another dash of salt and pepper......So good!pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-53100107938456753962013-06-13T16:19:00.001+10:002013-06-13T17:44:43.708+10:00chai spiced cookiesyou know winter has arrived when you love having the oven on as it cooks a hearty meal slowly over many hours and dessert after dinner is not simply an iceblock to cool down but something warming too. <br />
I always love chai tea in winter. There's something almost medicinal about brewing the spices over a pot on the stove and adding a generous amount of honey, of course. <br />
I've been thinking about making some easy to make biscuits using chai spices for a while now and finally here is a recipe that I would be more then happy to pull out on any cold night fresh from the oven. enjoy...<br />
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<br />
<br />
Ingredients<br />
<br />
250g Plain Flour<br />
1/2 teaspoon bicarb soda<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground cardamom (plus a dash more)<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground ginger<br />
125g unsalted butter, cold and chopped into cubes<br />
135g brown sugar<br />
60ml/1/4 cup boiling water<br />
1 tablespoon honey (I used Beechworth Tasmanian Leatherwood)<br />
<br />
Method<br />
<br />
Pre heat oven to 180C, fan forced and line 2 baking trays with baking paper<br />
<br />
Sift flour, bicarb soda and spices together in a large bowl.<br />
<br />
Boil water. Measure out 1/4 cup of boiled water into a heat proof bowl and stir in honey until dissolved.<br />
<br />
Add the butter and sugar to the flour mix and rub until the mix resembles bread crumbs. <br />
<br />
Add the boiled water to the flour mix and stir with a flat blade knife until the mix starts to form a soft dough. Kneed lightly with your hands and then roll into small balls (approx 20g each) and place on baking tray, squashing them down slightly with your thumb. Allow room for spreading. You should get at least 36 cookies from the mix.<br />
<br />
Bake for 15 minutes. Leave on the trays for 10 minutes before cooling completely on a rack. Store in an airtight container for up to 3 days.<br />
<br />
enjoy with some hot and spicy chai tea!<br />
<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com1tag:blogger.com,1999:blog-5360279770286890751.post-22465260082929368552013-05-10T14:50:00.000+10:002013-05-10T14:50:10.239+10:00Scrummy Lemon Bake or Lemon Syrup SliceEvery now and then I take a look at the Cookbooks in our local library to see what's new and I came across one by the Australian Actress, Lisa McCune. It has the very sweet title of "Honeyjoys and Hopscotch" and I figured it would be right up my alley. There are great family recipes and theres a nice mix of lunchbox ideas, party treats and other yummy things.....well, one such yummy thing I came across was a recipe for Lemon Bake (p 214) I made it according to the original recipe and though it was delicious beyond words.....I just didn't feel comfortable with the amount of butter and sugar incorporated. So I have rejigged it......just a little itty bit.<br />
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<br />
Ingredients<br />
<br />
150g Butter, softened<br />
150g Caster sugar<br />
2 eggs, at room temperature<br />
1/2 cup greek yoghurt<br />
1 1/2 cups self raising flour<br />
1 teaspoon baking powder<br />
zest of 2 lemons<br />
<br />
juice of 2 lemons<br />
1/4 cup granulated sugar<br />
<br />
Method<br />
<br />
Pre-heat oven at 170C. Line a 20 x 30 x 4cm tray with baking paper.<br />
<br />
beat the butter and sugar on high speed until pale and fluffy. Add the eggs one at a time followed by the yoghurt, beat until creamy.<br />
Sift in the flour and baking powder and once incorporated add the lemon zest. Transfer to the tray and bake for 30 - 35 minutes until top is golden and test the cake with a metal skewer until it comes out clean.<br />
<br />
Remove the cake from the oven and prick with a skewer, covering it with little holes all over. Mix the juice and sugar in a cup and spoon it over the cake. Allow the cake to cool and enjoy at room temperature with a cup of tea.......heaven!!<br />
<br />
Depending on the size of the slices you could serve up to 10 people.<br />
<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-74722914487974932262013-04-02T12:46:00.000+11:002013-04-02T12:48:03.083+11:00Spiced Apple Crumble Cake - The Easter That Was!Here is a recipe I am posting for my friend Caroline. I've made this cake a few times now and it's one that never disapoints.... We had inhaled most of our easter eggs by Sunday night and I thought, Thank goodness I am making this cake tomorrow to take to Carolines house!.....I was pretty sure I needed at least a 12 hour break from chocolate : ) <br />
<br />
So after a lovely relaxing long lunch we enjoyed this cake with fresh cream and icecream....you can never have enough of both!<br />
<br />
This recipe comes from a cookbook called, Organic Cookbook (naturally good food) by Renee Elliott of Planet Organic and Eric Treuille and it has been my favourite one since I bought it over 10 years ago. It has great all round recipes, something for everyone and it even offers alternatives to most recipes.<br />
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<br />
<br />
Spiced Apple Crumble Cake<br />
<br />
Crumble <br />
<br />
125g plain flour<br />
60g raw sugar<br />
90g butter (I use unsalted)<br />
<br />
Fruit<br />
<br />
4 apples, sliced (thickish slices will result in slightly harder fruit while thinner slices will melt in the mouth)<br />
1 tablespoon raw sugar<br />
1 teaspoon ground cinnamon<br />
<br />
Cake<br />
<br />
175g plain flour<br />
2 teaspoons baking powder<br />
3 eggs<br />
1 tablespoon milk<br />
175g butter, softened (I ues unsalted)<br />
175g raw sugar<br />
<br />
Pre heat oven to 190C and line a cake tin with baking paper.<br />
<br />
for the crumble, place the ingredients into a food processor and pulse until a coarse crumble. set aside.<br />
<br />
for the fruit, combine apple slices and sugar and cinnamon in a bowl until evenly coated.<br />
<br />
for tha cake. Sift flour and baking powder in a bowl and set aside. beat eggs with milk in a small bowl and set aside. In a large bowl beat the butter until light and creamy. gradually beat in the sugar a little at a time until all incorporated. Add the egg mix gradually, beating well each time. Fold in flour carefully.<br />
<br />
Spread the mix evenly in the cake tin. Throw over the apples and then sprinkle over the crumble. The recipe states to cook for 1 hour or until cake has pulled away from the sides and the crumble is golden brown. For me it has always been more like 1 hour and 15 mins. Leave to cool in the tin for 15 mins before attempting to pull it out and serve. Enjoy fresh from the oven with lashings of cream and icecream!<br />
<br />
variations: <br />
<br />
Rhubarb and ginger - replace apples with 750g rhubarb cut into 1cm pieces. replace cinnamon with ground ginger. proceed as normal.<br />
<br />
Blackberry and apple - reduce apples to 2 and add 250g blackberries. proceed as normal.<br />
<br />
enjoy! : )<br />
<br />pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com2tag:blogger.com,1999:blog-5360279770286890751.post-30918992669672896002013-03-11T22:15:00.000+11:002013-03-11T22:15:28.211+11:00to die for chai tea and chocolate biscuitswhere have i been? a few really cool things happened. I attended an Etsy Morning Tea at The Commons in Darlinghurst; my little Etsy shop was featured <a href="http://www.lifestylemirror.com/life/home/best-etsy-shops-home-decor/">here</a> and we organised a magic show for our sons birthday......a donut birthday cake was the best decision I have ever made!<br />
<br />
A friend of mine recently posted on facebook a recipe that she had come across. Anything sweet and I've got to check it out. Well, today our little girl and I made them and I just had to share them....they are delicious! The original recipe is <a href="http://www.dailylife.com.au/dl-food/food-blogs/blogs/the-kitchen-coquette/for-when-you-need-a-cup-of-tea-and-something-20130226-2f35f.html">here</a> and while I have kept pretty true to the original I did make a few minor changes.<br />
<br />
<ul>
<li>When I pre-heated the oven I put it on fan and kept the temperature at 180C.</li>
<li>I pulled all my ingredients out and realised I didn't have any butter so I used margarine instead; it still worked.</li>
<li>The recipe asks for alot of sugar - both caster and brown. Don't worry, just add it as they are not overly sweet at all.</li>
<li>with the loose leaf tea, I used a chai mix</li>
<li>I used 200g large dark chocolate buttons instead of the mix of white and milk choc.</li>
<li>I used 2 large biscuit trays and used 1 heaped dessert spoon full of mix to create my biscuit leaving about a 5cm gap around each one and baking them all in 1 go for only 10minutes. When they were done I left them on the tray for 5 minutes and then cooled them completely on a cooling rack</li>
</ul>
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enjoy! : )</div>
pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-62157352405583657742013-01-12T09:39:00.000+11:002013-01-14T12:35:08.129+11:00happy new year pancakes!hi there! i hope you've all had some lovely down time over the holiday break. My husband goes back to work next week and it has been so heavenly having him home! When we haven't been catching up with friends we have been eating lots of delicious food, enjoying long swims in our pool and bike riding in the cooler parts of the day; did i mention pancakes for breakfast nearly every day!<br />
<br />
I'm a bit picky when it comes to pancakes. Over the years I've tried lots and lots and lots and lots of different pancakes - I know, it's tough! but this recipe, which I have worked on perfecting over the last 10 years is based on one that I came across in Organic Cookbook By Renee Elliott. It is so incredibly easy! If you have electronic scales this recipe is a cinch - you'll have them ready before someone can scream, "where's the icecream!!!"<br />
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<br />
happy new year pancakes<br />
<br />
ingredients<br />
<br />
olive oil spray<br />
300g plain flour, sifted<br />
10g baking powder (about 1 TB)<br />
good dash of salt<br />
2 eggs, beaten (110g for the 2)<br />
18g raw sugar (about 1TB - anymore then that and they will be too sickly sweet)<br />
24g butter (2TB)<br />
238g milk (just under a cup)<br />
200g container of Farmer's Union Natural European Pot Set Yoghurt (if you use a different yohurt it will definitely affect the flavour. If you use a greek style yoghurt your pancakes will be much denser - I love the Farmer's union plain yoghurt as it doesn't impart a strong flavour and they are still quite light and fluffy pancakes)<br />
<br />
maple syrup, icecream, jam, fruit for serving<br />
<br />
method<br />
<br />
<br />
Melt butter in microwave or on stove top and set aside for a minute.<br />
<br />
If you have one use a non-stick frying pan otherwise, get out your large frying pan and spray with olive oil spray. I use to use olive oil and then wipe down with paper towel (as we don't have a non-stick frying pan) but the spray gives it a less fryed flavour. Spray liberally and pop over a medium heat.<br />
<br />
In a large bowl mix the dry ingredients through liberally then throw all your other ingredients in and whisk together until smooth. When frypan is hot enough add a ladle full of pancake mix. When large bubbles appear on the surface flip over and cook the other side for a minute or too. Adjust the temperature as you go or as needed!<br />
<br />
I usually make 2 small pancakes to start so the children can eat theirs first. Then I make ours quite large so I can usually get about 5 - 6 pancakes from this mix, depending on how big I make them!<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-14419800524678599962012-12-18T07:18:00.001+11:002012-12-18T07:18:29.444+11:00our family christmasWe had my husbands family over on the weekend for our family christmas and yes it was on that particularly scorching hot day! I had to re-think my menu a little bit so I was spending as little time in the kitchen as possible and I was using the stove as quickly as possible. I know I said I was going to do a chicken ceasar salad but I just couldn't face bacon and eggs AND schnitzel in that heat. I'd found a recipe in the Christmas edition of the free Coles magazine (hey, you never know where you'll come across a decent recipe!) so after a few adjustments, things cooked and kept in the fridge and a quick pan fry later - it was done! And it was delicious, of course teamed with a few other things on the table. : )<br />
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<br />
<span style="color: #274e13;">chicken, haloumi and cherry salad</span><br />
<br />
<br />
<span style="color: red;">ingredients</span><br />
<br />
4 chicken schnitzels (either crumb your own chicken breasts or buy them crumbed)<br />
1 bunch of aspargus<br />
50g peppery baby rocket leaves<br />
1 cup cherries<br />
1 pack of haloumi<br />
<br />
dressing<br />
2 TBS extra virgin olive oil<br />
1 TBS lemon juice<br />
1 small garlic clove, peeled and chopped in half<br />
1 tsp dijon mustard <br />
a pinch of caster sugar<br />
<br />
<br />
<span style="color: red;">method</span><br />
<br />
This salad is lovely cold and the components of it can be made ahead of time and thrown together at the end!<br />
<br />
About 4 hours before eating - place olive oil in a large frying pan over medium high heat and cook schnitzels together until cooked. When you take them out of the pan, drain them on paper towel and leave to cool for about 30 to 45minutes and then cover with foil and keep in the fridge.<br />
<br />
About 2 hours before eating - Fill kettle and put on to boil. Trim ends of asparagus and give them a wash. Place them in a large bowl and cover with boiling water. set aside for 1 minute. Drain and place in a bowl of cold tap water for 2 minutes. Drain, pat dry with paper paper towel then wrap and place in the fridge. Chop cherries in half and take out the pits, discard the stalks. Keep them in a zip lock bag in the fridge. <br />
<br />
About 30 minutes before eating - Put dressing ingredients in a glass jar with a lid. Shake and set aside. Doesn't need to go in the fridge.<br />
<br />
Just before eating - Get your platter ready. Wash rocket leaves and scatter over the platter. Place some olive oil in a frying pan and place over a medium high heat. Take out the asparagus and scatter over the platter. Slice the haloumi however you like and fry each side for 1 minute or until lightly browned. Take out your schnitzels and slice into strips. Scatter chicken, haloumi and cherries over your platter. Discard garlic and drizzle over dressing. Serves 6 -8 as a side.<br />
<br />
The remainder of my menu included a mix of bread rolls served with organic butter; a seafood platter of oysters, a balmain bug and fresh prawns served with tartare sauce, seafood sauce and a gorgeous garlicky aoli. I also put together a small platter of smoked salmon with crostinis, baby capers and some dill. For dessert we had mini magnums plus! my Christmas sundae and let me tell you, it all went down an absolute treat! As you can see I got the kids to paint "Christmassy things" on the paper table runner and to save myself even more time we used paper plates for eating and paper bowls for prawn shells and I had arcopal bowls with lemon and water for finger bowls and apparently salt on ice makes it melt slower! : )<br />
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<div style="text-align: center;">
<span style="color: #274e13;">I hope you all have a wonderful Christmas with family and friends!</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="color: red;">Eat, Drink, Be Merry!</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="color: #274e13;">xxm</span></div>
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<span style="color: #274e13;"></span> </div>
pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-67896397000287309422012-11-15T13:46:00.002+11:002012-11-15T13:46:55.284+11:00simple christmas dessert or christmas sundaeSorry it's been a while. We are all so busy, I know! Life has been turned up to 11 for the last few weeks around here.....the end though is in sight! Christmas day is only 40 days away!! I can't wait until I sit down with my family, tear open a few presents, listen to some bad jokes and eat way too much good food. Yay!<br />
<br />
I came across Sara Lee Fruit Inspired Mixed Berry Icecream a few weeks back and I was immediately transported to Christmas. It has that lovely creamy/fruity/slightly spicy flavour of pudding icecream. Seriously! So I thought I would layer it with a few other Christmassy things to create a simple christmas dessert that anyone would love.......unless of course you're a vampire.<br />
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<br />
<br />
<em><span style="color: #134f5c;">simple christmas dessert or christmas sundae</span></em><br />
<br />
<span style="color: #9fc5e8;">Ingredients</span><br />
<br />
>1 litre Sara-lee Fruit Inspired Mixed Berry Icecream<br />
>Christmas Cake (I used Big Sister Premium Rich Mini Christmas cakes 80g each) One cake did 2 desserts. <br />
>1 punnet of fresh blueberries, washed and dryed with kitchen paper<br />
>Ground cinnamon for sprinkling<br />
<br />
<span style="color: #a2c4c9;">Method</span><br />
<br />
select your serving bowls/glasses and layer the ingredients however you like. Top with blueberries and sprinkle with ground cinnamon. Just make sure you get the icecream to cake ratio just perfect!<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-44271119866098058952012-10-31T14:11:00.001+11:002012-10-31T14:11:22.930+11:00anzac biscuits and old cookbooksI've tried many recipes when it comes to Anzac biscuits and this recipe is a blend of all of them. It's not a tricky recipe by any stretch of the imagination but it's the little things. Salted butter is a must! Stirring the dry ingredients really well to distribute everything evenly is crucial and baking for exactly 12 minutes will give you approx 15 small pieces of heaven!<br />
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<br />
I love coming across old cookbooks on my travels as more often then not there are little snippets of recipes scrawled down on a torn piece of paper, cut out from an old newspaper or handwritten or even typed in a letter. I recently came across The Radiation Cookery Book from the 30s with such treasures hidden inside. I was going to pop this gorgeous old book in my shop but I just couldn't bring myself to do it. I'm funny like that with cookbooks though; they mean more to me than money.<br />
<br />
Within this little book was a typed letter. It's not dated unfortunately but it looks to be from the 50s or so. I love it! At the top is a recipe for garlic steak. Under this is a letter from Babs to Aunty Viv, <br />
<br />
"I was speaking to Win last night and she said that you asked for the recipe (though recipe was typed as receipt!) Here it is Auntie, hope you like it as much as we do. You see I must show of to some one that I can Type, and as I'm in the typing mood to night, you will have to suffer the impersonal touch of the typewriter, sorry dear.<br />
<br />
How are you anyway? I suppose like the rest of us, rather busy preparing for Christmas, oh, by the way June Tipper and Jimmy Vile have announced their engagement, I only hope that June Proves worthy of Jim, and I guess we will have to try and like her a little better. the ring is beautiful, I'm green with envy.<br />
<br />
We are still struggling with our Flat trying to make it look like home, but I hope by Christmas it will be nice. I ran of the rails there, didn't I?.<br />
<br />
Well my dear I will leave you now, hope you find the steak good. <br />
<br />
With love from both of us",<br />
<br />
Babs.<br />
<br />
priceless : )<br />
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<br />
<span style="font-size: large;"><em>anzac biscuits</em></span><br />
<br />
ingredients<br />
<br />
62g Western Star original butter<br />
30g (1 tablespoon) golden syrup (I use the CSR 500g squeeze bottle for convenience)<br />
2 teaspoons cool tap water<br />
1/2 teaspoon of bi-carb soda<br />
1/2 cup oats ( I use Quaker Oats original pack)<br />
1/2 cup shredded coconut<br />
1/2 cup plain flour<br />
1/2 cup brown sugar, firmly packed<br />
<br />
method<br />
<br />
Pop your oven on to 160C. Lay some baking paper on a large biscuit tray.<br />
<br />
Melt the butter and golden syrup in a small saucepan over low heat until all the butter is melted. Add the water, combine and set aside.<br />
<br />
In a large bowl add the remaining ingredients and mix really well. The brown sugar can create small lumps and you don't want to bite into a small chunk of bi carb! Add the melted mix to the dry mix and combine really well. I usually make each biscuit around 22g or so which should give you between 15 and 16 biscuits. Spread them out as they will flatten while cooking. Bake for 12 minutes.<br />
<br />
Take out of the oven and leave to cool on the tray for 5 minutes. Remove from the tray and lay on a cooling rack until completely cool. Keep in an airtight container in a cool spot or in the fridge for a couple of days.<br />
<br />
enjoy!<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com4tag:blogger.com,1999:blog-5360279770286890751.post-37585735965534691452012-10-17T13:55:00.001+11:002012-10-17T13:55:23.661+11:00sunny spotOur friends over at <a href="http://foxdrinkwater.blogspot.com.au/">fox drink water</a> let us borrow their gorgeous old day bed when they moved house a while ago. It has had a beautiful old curtain panel draped over it for nearly 2 years now, well until I washed it and it decided to fall apart....literally, in my hands! So I had a look in our cupboards to see what I could use to pretty up the space again. I'd forgotton about this old single sheet that was originally mine from when I was a little one. I held onto it all these years thinking I would make some pillow cases from it one day! So I wrapped it around the mattress. Then I found the gorgeous old throw that I'd bought a few years ago at an Op shop. I know Winter is well and truly gone but I just love it. It's not perfect, it's a little rough around the edges but it's hand made and the colours go with anything. The pillow is also hand made. I bought it at Marrickville Markets about 5 years ago. I wish now that I had bought more! A lady had made all these gorgeous pillow cases from vintage fabrics and was selling them for $6 to $8 each! I fell in love with the turquoise vase and just had to have it.<br />
<br />
After I tucked the sheet in and draped the crochet throw over the day bed and popped the pillow in its spot my son walked over and said, "That's pretty Mum. You should put it on your blog". {melt} so here it is : )<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-84951755621270396122012-10-09T06:47:00.000+11:002012-10-09T06:47:01.046+11:00 My SOS SaladYou know what it's like when you're travelling; especially with kids. It always takes longer then you expect to get to your destination. You never pack enough snacks for the trip. They scream every time you pass a McDonalds and everyone has to have their own individual toilet stop!<br />
<br />
When you finally get home and you've thrown the bags into a pile on the loungeroom floor and the kids are still complaining that they want McDonalds and you look like you've been awake for 3 days, you go to the fridge, collect these ingredients and throw them together........just make sure you ask some nice person to put them there, preferably that morning! : )<br />
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<br />
<span style="color: #0b5394;"><strong>My SOS Salad</strong></span><br />
<br />
<em>Ingredients</em><br />
<br />
1/2 cup cous cous<br />
1 tablespooon butter<br />
1/2 cup each of parsley and coriander, washed and chopped<br />
6 to 10 mint leaves, washed and chopped<br />
1 400g tin chick peas, drained and rinsed<br />
1/2 red capsicum, diced<br />
Salt, pepper, extra virgin olive oil and lemon juice<br />
<br />
1 packet of haloumi<br />
<br />
<br />
<em>Method</em><br />
<br />
Pop your kettle on. When it boils add 1/2 cup boiling water to the cous cous, cover and set aside for 5 minutes. <br />
<br />
Throw herbs, chick peas and capsicum into a serving bowl.<br />
<br />
Slice haloumi into slices and add to a heated frypan that has had some oil added to it. Fry until lightly coloured on each side. (Be careful - 9 times out of 10 I manage to overcook the heck out of haloumi!) Set aside.<br />
<br />
Take the lid off the cous cous, put over a low heat and add 1 tablespoon of butter. Stir through until melted. <br />
<br />
Add cous cous to the salad and season well with salt, pepper and adding the extra virgin olive oil to give it some moisture.<br />
<br />
Serve with the haloumi on the side and some lamb chops if you like and dress it with the lemon juice at the table. This salad is also nice on its own without the haloumi too but who doesn't love haloumi!<br />
<br />
serves 4 as a side<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-84153283049964959772012-09-28T11:17:00.000+10:002012-09-28T11:17:13.461+10:00diy gelato and hello xmas menu!Whenever we get away for a break we don't always have internet access or even a t.v. It's kinda weird not knowing what's happening in this crazy world of ours; if only for a few days!<br />
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One of the first things I do on Holidays, after I have re-aquainted myself with my husband and let said husband know that if he doesn't spend some quality time with our children the holiday is over! I head to the nearest Vinnies in search of old foodie magazines. I've collected a few over the years. My favourite, Gourmet Traveller. I just love them! They always inspire me; sometimes leading me to other ideas or cuisines. By the time we get to take a holiday both my husband and I are usually exhausted and I've almost always lost my enthusiasm for cooking - especially those last few days when I was making 3 different dinners in one night!...it's a long story.<br />
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Holidays are my time to find a comfy spot under a tree, a sunny day and a few magazines to re-ignite me! One of the 3 issues I picked up during the break was the 2005 Christmas issue and you wouldn't believe it except that I am telling you right now - I have worked out the menu forthis years Christmas Lunch!! Yay!<br />
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So, this Christmas I am using KISS as my theme - Keep it simple stupid! For starters I am going to serve King Prawns with a fresh lemon pesto - easy; for main I am going to serve chicken. My brother in law doesn't eat red meat and he's not a huge fan of seafood which leaves me with pork or chicken. So then I had an idea! Usually I'm slaving away in a hot kitchen creating a Roast with all the trimmings in 40C heat. Not this year people. This Christmas I've decided on Schnitzel. Now, just hear me out first before you start thinking it's going to be like the dodgy deep fried you may find at a leagues club. I'm thinking a parmesan crusted schnitzel each piece about the size of your palm, crumbed the night before, quickly pan fried and set aside as I'm getting the entree together. Then placed over a simple Ceasar Salad with some crusty garlic toasted bread. See, Simple : 0<br />
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Ok, so Dessert is the big finale! The thing we all hang around for at the end. Usually, at our place, it's a sad fruit platter that one family member (who shall remain nameless) has pre-cut that morning and then driven over an hour with fruit platter flying around the back seat to our house. Then we try for a while to fit the fruit platter in our tiny fridge but there's allready enough food in there to feed the whole extended family and anyone who happens to walk past our house......for the next year; so then it just stays out on the kitchen bench which is slightly hotter then the sun until the end of the day when we finally eat what the ants have left us.<br />
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Back to the Dessert! Did you catch "The Living Room" on t.v the other week? We just happen to flick the channel when Miguel was blitzing some frozen strawberries, strawberry jam, a fully scraped vanilla bean and some cream - Wa-La.....Instant Gelato! This totally blew my mind!! Can you believe it? No stirring over a hot stove until the sugar melts; no need for an expensive icecream maker and there wasn't a sugar thermometer in sight! I knew I had to try this. Back to our holiday, a few pages later I had 2 ideas that I really wanted to try (2 ideas that will become the dessert component of my xmas menu) - Watermelon and Rosewater Gelato and Pineapple and Passionfruit Gelato - here's the recipe for the latter.......it doesn't get easier then this!<br />
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<span style="color: #f1c232;">Pineapple and Passionfruit Gelato</span><br />
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<span style="color: #e06666;">Ingredients</span><br />
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1 ripe pineapple<br />
1 small tin of passionfruit or at least 5 - 10 fresh passionfruit, depending on their juice content<br />
1 tin of light or full fat organic coconut cream (you will only need 3 heaped teaspoon fulls)<br />
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<span style="color: #e06666;">Method</span><br />
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Chop ripe pineapple into small pieces (as you want them to blitz easily in your machine) the night before and place in a zip lock bag in the freeezer - you should have about 500g. Separate seeds from passionfruit pulp. Keep seeds in a zip lock bag in the fridge (you can use them as garnish if you like) You should have at least 1/2 cup of pulp. Pop this is a zip lock bag in the freezer. Keep the tin of coconut cream in the fridge. When you are ready to serve, blitz everything together and dollop into your gelato cup of choice. Serve! Decorate with the passionfruit seeds or without or even add a few pieces of some reserved frozen or room temperature pineapple to garnish. The possibilities are really endless! <br />
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<span style="color: #e06666; font-size: large;">I'm ready Christmas!.....Bring it.</span><br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-1451485426194883412012-09-23T13:39:00.000+10:002012-09-23T13:39:01.872+10:00dreaming of paris<div class="separator" style="clear: both; text-align: center;">
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I can't quite remember where my desire to go to France came from. Whether it was my love of Art or pain au chocolat's! When I think about it I really can't recall where the idea started and why. The interior of my home is not overly french and I don't really eat french food; I think the most french thing I've eaten in a while is a croissant! I've travelled a little but I've not been to France as yet......but I dream of flying into Paris and going straight to a boulangerie and downing a croque monsieur!</div>
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Many years ago, before I met my husband, an ex-boyfriend of mine was going to France with his brother and his brother's new wife. I asked him if he could buy me something from France. I remember at the time I had no idea what to ask for so I just said, " Anything French". He brought me back the Picasso mug you can see in the 3rd pic. I fell in love with it. I was so proud of this gorgeous mug.... It was my small piece of Paris! and I have had it on show in every place that I have lived.</div>
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A few months back my Mother-in-law announced she was taking a trip to France. (It was to be just before the Tour de France, which was a double whammy for us as my husband is a bike guy!) I said the same thing to her as I'd said to my ex-boyfriend, "Bring me back anything French" and she did! She bought this beautifully simple silver bangle and had my name engraved on it and she found herself in an old antique place she saw the old soup ladel in the 2nd pic and thought of me! Gotta love French enamel!!</div>
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I also love looking through French stores on Etsy....places like French Find and Magalerie are always filled with beautiful, beautiful things!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ukh8Aks7SNjt0xTotcG7ak-LgK3VinTLryvlkNzFDHeVgBt7Ti0XfDtezCQ3Ko5l18bkwiEcAo6ywyfCkvWjNVuFpHbmEkWvP1Bf55Fvgn62QXZzu18uCVYCx42a5rChktrtrEbct9s/s1600/French+Find.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ukh8Aks7SNjt0xTotcG7ak-LgK3VinTLryvlkNzFDHeVgBt7Ti0XfDtezCQ3Ko5l18bkwiEcAo6ywyfCkvWjNVuFpHbmEkWvP1Bf55Fvgn62QXZzu18uCVYCx42a5rChktrtrEbct9s/s640/French+Find.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vintage photos Bordeaux, A booklet with small photos from Bordeaux, France by <a href="http://www.etsy.com/listing/109810277/vintage-photos-bordeaux-a-booklet-with">French Find</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjIXockVS69hTXgf3yW7Xv8PxeVvgnZ8KB4ZSKGfDjuq9klMW82T2NDpGlSJ6cnDtmHxhBGhr7lI4r8Dy69hAPsDR_F99IpLicPiTKaEx7ffUFjNZhNdAUSu6IQVTVHtrqUDYYrDHGB4/s1600/Magalerie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjIXockVS69hTXgf3yW7Xv8PxeVvgnZ8KB4ZSKGfDjuq9klMW82T2NDpGlSJ6cnDtmHxhBGhr7lI4r8Dy69hAPsDR_F99IpLicPiTKaEx7ffUFjNZhNdAUSu6IQVTVHtrqUDYYrDHGB4/s640/Magalerie.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Titled: Eiffel Tower Paris by <a href="http://www.etsy.com/listing/58225392/eiffel-tower-paris-decor-france-photo-8">Magalerie</a><br />
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a girl can dream...............but if anyone has a spare ticket.....I'm there!</div>
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com4tag:blogger.com,1999:blog-5360279770286890751.post-65179771786176404692012-09-12T13:25:00.000+10:002012-09-12T13:25:36.509+10:00Spring BoatsIt's here! It's here! Spring! hooray for everybody! We've been out in the garden pulling out the weeds, mulching everything within an inch of it's life and finally bringing the pool back to life; pumping it with 1000ml of algae killer - CLEAR!. The place is finally starting to sparkle again after a very long and very dull Winter. I love this time of year. Sure, the magpies manage to swoop only me in a crowd of people and the August winds love to blow every little bit of debri from the air into our pool, including a lonely sock ( if you're missing one, we've got it!) otherwise, Spring is all good! <br />
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<em><span style="font-size: large;">Spring Boats</span></em> - serves 4 as a snack or serve as nibbles - makes 12<br />
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Ingredients<br />
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12 chat potatoes (try and buy thin longish ones)<br />
extra virgin olive oil<br />
salt and pepper<br />
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1 x 160g (4 x 40g) mini tubs philadelphia cream cheese (either plain or I love the sweet chilli one with this dish)<br />
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200g Asparagus <br />
1/2 red capsicum<br />
1/4 cup baby rocket leaves<br />
1/4 cup coriander leaves<br />
lemon juice from half a lemon <br />
salt and pepper<br />
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How to make your Spring Boats<br />
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Pre heat oven to 240C. Pop the potatoes in a large pot, cover with water adding salt and bring to the boil. Boil for 15 mins. Drain well and place on a baking tray with baking paper and using a heavy spoon press down. Not too hard as you want them to hold together but squash them a bit so that you can pop the toppings on. Now drizzle with the extra virgin olive oil and bake for 25 mins. <br />
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Bring a small pot of water to the boil. When ready pop in the spears for a few minutes and then drain and refresh under cold water. Chop into 2cm lengths. ( You could also char grill the aspargus if you prefer) Dice capsicum. Chop up the baby rocket leaves and the coriander leaves roughly. <br />
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When the potatoes are ready take them out and leave to cool for a minute or 2. Meanwhile, dress the salad with the lemon juice and salt and pepper. Place potatoes on your serving dish, top with the cream cheese of your choice and then top with the salad and serve!<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-47180990360720034552012-09-01T18:30:00.000+10:002012-09-01T18:33:55.792+10:00how i met your father - spring lamb and lemon broccoli pie with minted pea pureeIt's Father's Day tomorrow and I am well prepared....for a change ;-) Pancakes for breakfast, Banitsa for lunch and this pie for dinner - plus a gift or 4 in between!<br />
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Most people, when asked how they met their partner, will usually say,"Actually, it's a funny story...." Well, ours is a little funny-ha ha but more lucky, I think. A few years passed before we actually met face to face but it's always the getting there that's the interesting part.<br />
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After HighSchool I decided to do a Bachelor of Arts in Communication ( I think I wanted to be a writer of some kind....?) and was thrown into a group of great individuals from all walks of life. One person in my year who I was a little in awe of (she was an incredible photographer) was in love with all things American. One day her and I were working on a project in an editing suite. Anyway, next door she overheard this American accent and nearly jumped out of her chair to go speak to them. His name was Jasper and he was actually Swedish but had lived in America for a short time. My friend quickly lost interest but I ended becomming good friends with Jasper and we would often catch up for lunch or we'd go grab a coffee or a beer! He lived in an apartment with a young guy who was doing his HSC. Attached to the Apartment was a house where the Mother of the young guy lived. Whenever she was out of town, it was party time! It was at those party's that I would often hear about the young guy's older brother who was living and working in Ireland. So after 4 years, 3 boyfriends, a tattoo and a trip overseas later I turned up to another party. This time I was on my own. I walked into the apartment and realised that I didn't know anyone in the room. I could feel a set of eyes burning into my back and I turned around - it was my future husband - not that I thought that in that moment! He was sitting between two girls but I gave him a smile anyway, turned back around and then went on to find my friends. I ended up sleeping over the night, next door in the main house. Jasper told me that Rob (the older brother) was in the bedroom opposite me and that a few other people were crashing on the couch. The next morning I was up early, I found some breakfast and then being the neat freak that I am..... I cleaned the kitchen. yep.... and..... mopped the floor.....I know! who does that, right? After I finished I went into the bathroom to find some toothpaste. Rob appeared at the door and asked in a gruff voice, "Did you clean the Kitchen?" Thinking I was in trouble I answered with equal gruffness, "So?". He smiled and said, "Wow, you can come back whenever you like"......the rest as they say is history.<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 onion, finely diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove, finely diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick celery, finely sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 carrot, finely sliced<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">500g lamb shoulder cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 head of broccoli, chopped into florets (approx. 200G)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon lemon zest and splash of lemon juice </span></div>
<u><span style="font-family: Arial, Helvetica, sans-serif;">roux</span></u><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">40g butter<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">18g plain flour<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<u>Topping</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Calibri;"><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;">
<span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">600g orange sweet potato,(chop into 2cm cubes, boiled until tender, approx. 20
mins from cold water till done).</span></div>
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<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">Dash of milk Mash </span> </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;">
<span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">30g <span style="mso-spacerun: yes;"> </span>butter </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;">
<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"></span><span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">30g parmesan cheese </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;">
<span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">salt and pepper</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">3 sheets of shortcrust pastry</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><u>To serve on the side</u></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Arial, Helvetica, sans-serif;">
<span style="line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">1 and a half cups of frozen peas</span></span></span></div>
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<span style="line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"><span style="font-family: Arial, Helvetica, sans-serif;">A few mint leaves<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">How to make your spring lamb and lemon broccoli pie with minted pea puree</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For this dish you need to have everything ready to go. Pre-heat oven to 200C and have your baking dish(es) ready to go. Spray with olive oil spray. set aside. Get your sweet potatoes on. When they are ready, drain well and add the butter, parmesan cheese and the dash of milk and mash. Season with salt and pepper and set aside.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large frypan add some oil over a medium heat. Saute the onion, garlic, carrot and celery until soft. Place in a bowl. Add the lamb in 2 stages, turning and cooking through. Start the roux. Take out the pastry from the freezer! Place the butter in a small saucepan over a medium heat. When melted add the flour and stir to a paste. Slowly add the milk and the keep strring. Don't stop! It should take approx. 5 minutes to thicken. When your meat is done add it to the cooked vegetables and set aside to cool slightly. When the roux is done, set it aside to cool slightly. You should have your sweet potato ready too. Now pop your broccoli in a microwave safe dish with the lemon juice and lemon zest and microwave for 4 minutes (850 watt microwave) Now add everything to the roux and add salt and pepper to taste. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place your pastry in your desired dish(es) Add filling and top with sweet potato mash. Bake for approx. 30 minutes depending on your choice of dish. Just keep an eye on it. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Just before serving pop the frozen peas in a plastic container with a splash of water and cook with an 850 watt microwave for 4 minutes 40secs. drain, add the mint leaves and puree with a stick blender just before serving. season with salt and pepper.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
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<span style="font-family: Arial, Helvetica, sans-serif;">To serve you can have the minted pea puree on the side or pop a bit on the top of the pie. Delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEN8tput02jN5U2Ir7zofNaQMW0bnmvqQEgb1q47_Ej4brq5zhLiHQRzRGAsSo9nxLWPiniWCw3O7CipOSSITNtL0w-qYzWi2jV58CMIR_MHOmd3FkqLP0bSpn5j2mahnZHIXEGf44Uw/s1600/thefoxandthespoon+195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEN8tput02jN5U2Ir7zofNaQMW0bnmvqQEgb1q47_Ej4brq5zhLiHQRzRGAsSo9nxLWPiniWCw3O7CipOSSITNtL0w-qYzWi2jV58CMIR_MHOmd3FkqLP0bSpn5j2mahnZHIXEGf44Uw/s640/thefoxandthespoon+195.JPG" width="640" /></a></div>
<span style="color: #674ea7; font-size: large;">Happy Father's Day Rob and yes, I am still cleaning your kitchen!</span></span><span style="font-family: Times New Roman;">
<o:p></o:p></span><br />
<br />pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com2tag:blogger.com,1999:blog-5360279770286890751.post-62005050584169226722012-08-19T18:35:00.001+10:002012-08-19T18:35:08.923+10:00chai tiramisu cupcakes To celebrate the birthday of the lovely <a href="http://foxdrinkwater.blogspot.com.au/">Caroline</a> I wanted to make her a cake that was nothing less then special. I've been thinking about this combination for a while now. Tiramisu is traditionally with coffee so I figured chai tea would work in a similar way. The first time I made this dessert it didn't work at all, actually it reminded me of clag glue with honey; Obviously I'm not very cluey with custard! So to make it a little easier on myself I thought - Cupcakes! Hooray for Cupcakes!<br />
<br />
I bought the very special Dolfin Chocolat, au hot masala. A lovely subtle chai spiced chocolate from Belgium and teamed it with some marscapone and a custard flavoured cupcake - Ta dah! Chai Tiramisu Cupcakes! <br />
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Make them for someone special. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6IlRkYk1Um9H1ffImYHPBv4CRaHo2d-dAf4yZaycCYPEtpC-_E9kWqBv-xm3n1JGzU3JNIYpZwYYFzoEfxuhoEcFmz7-_DxgB9dVj30_2z-2FF0GUnSPrQjKUmqoKokYXY_CTYhJrDc/s1600/thefoxandthespoon+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6IlRkYk1Um9H1ffImYHPBv4CRaHo2d-dAf4yZaycCYPEtpC-_E9kWqBv-xm3n1JGzU3JNIYpZwYYFzoEfxuhoEcFmz7-_DxgB9dVj30_2z-2FF0GUnSPrQjKUmqoKokYXY_CTYhJrDc/s640/thefoxandthespoon+013.JPG" width="640" /></a></div>
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<span style="color: #741b47;"><strong>Ingredients</strong></span><br />
<br />
3 cups Self Raising flour, sifted<br />
2/3 cup vanilla custard powder, sifted<br />
dash of salt<br />
1 cup caster sugar<br />
<br />
2 cups water<br />
2/3 cup canola oil<br />
1 teaspoon vanilla extract<br />
2 tablespoons lemon juice<br />
<br />
100g Dolfin Chocolat - au hot masala (2 x 70g packets) <br />
2 tablespoons pouring cream<br />
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125g marscapone<br />
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Ground cinnamon, for dusting<br />
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<br />
<strong><span style="color: #741b47;">How to make your Chai Tiramisu Cupcakes</span></strong><br />
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Pre-heat oven to 180C or 160C fan forced. Line 2 x 12 hole muffin pans with cases.<br />
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Sift flour into a large bowl along with salt and custard powder. Stir through caster sugar. In a seperate bowl combine water, oil, vanilla and lemon juice. Whisk the liquid into the dry ingredients until smooth. Divide among cases. The mix is quite runny, don't worry! I use a 1/4 cup measure which gives me 24 cupcakes exactly. bake for 25 minutes. Remove when ready and allow to cool slightly in the muffin tray. Cool completely on a rack.<br />
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When cooled and you are ready to serve them cut out circles in the top of each cake, cutting an an angle, almost like a funnel shape, keeping each round as you'll place these like a hat over the choc and marscapone (I used a muffin tree which held 19 cupcakes and the chocolate mix was just enough. If you want to make the full 24 chai tiramisu cupcakes you can either use a little less chocolate in each cupcake or use more chocolate in the melting process)<br />
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Using a small saucepan add 2 tablespoons of pouring cream and 100g of the hot masala chocolate. Using a spatula stir over a low heat until melted and smooth. set aside to cool for a minute.<br />
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Spoon in a little pool of chocolate into each round, top with a little dollop of marscapone (roughly the same amount) place the round at a slight angle and dust with the ground cinnamon. Enjoy immediately. Maybe with some chai tea too!<br />
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<span style="color: #741b47; font-family: Times, "Times New Roman", serif; font-size: large;">Happy Birthdays!</span></div>
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-77959060031774148772012-08-15T17:45:00.000+10:002012-08-15T17:45:38.761+10:00a little place called.....kiamaNot sure if I have mentioned this before but I grew up in a little place called, Kiama. Back then it was a lot smaller and a lot quieter. I remember we couldn't buy bread on the weekends; and the nice man at the petrol station use to fill up our car for us and give our windscreen a clean too and I always slept with my window open. If it was really hot I'd prop the back door open too which use to be opposite my bedroom door. The smell of the beach, the cool air of the mountains and the warmth of the sunny sunshine always take me back there.<br />
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As we get older I think we all have a soft spot for where we grew up, especially if we no longer live there. At the moment I am about a 2 hour drive away from Kiama, which doesn't sound too far away but having 2 small children in the car, it always feels like 8 hours!<br />
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Over the last couple of years the following pieces have come my way by chance. Something makes me look under a certain book or peek inside an old yellowed envelope or flick through a stack of magazines or even a fleeting coversation with a new friend from Etsy can bring me exciting things. From these moments, these pieces have found me and they stay close to me and they remind me of home. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Fu-kaA379ZyFhyd9bQHyc9c4d_CGEPGiFhEIWslAgmXolkV_sl8t-qZOp2h4LTMs1AiW5EW2vwiZsDMTEvRCZjLjVpQyHU0RX2exRPIkjypqv73P4b3WS0wVN8rSMTQ_3rdbIlrulcg/s1600/thefoxandthespoon+020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Fu-kaA379ZyFhyd9bQHyc9c4d_CGEPGiFhEIWslAgmXolkV_sl8t-qZOp2h4LTMs1AiW5EW2vwiZsDMTEvRCZjLjVpQyHU0RX2exRPIkjypqv73P4b3WS0wVN8rSMTQ_3rdbIlrulcg/s640/thefoxandthespoon+020.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought a gorgeous vintage piece from Vegas and Rose on Etsy and the lovely Penthea gave me this amazing spoon of the Kiama Blowhole.......it literally blew my mind!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYRhS8z6ArHgP8HZVaNWxhnThLnKtzr2c4MuNPj_TVbsSfdGB6-q2BBX7HLbZ_0g0ZVdGKtIMyjEl539lipcvxfvvC5T6_7jLLyyVpIImywu25fxgCCfqAX9DT-7xFVWBtY4r1z_w0s8/s1600/thefoxandthespoon+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYRhS8z6ArHgP8HZVaNWxhnThLnKtzr2c4MuNPj_TVbsSfdGB6-q2BBX7HLbZ_0g0ZVdGKtIMyjEl539lipcvxfvvC5T6_7jLLyyVpIImywu25fxgCCfqAX9DT-7xFVWBtY4r1z_w0s8/s640/thefoxandthespoon+027.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">February 1998 issue of Country Style - Kiama - Mountains by the sea </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaVH6rO54xULmlGYWWdEmtV2mUavwK2TlC1KSAnlUgAvU7suFrSpvz5G4JZ-C90qXLxrMKYmbI81gsxAumbExmDLDGgrGN73Bfsqhdd_WrZLoAI580ySF8XpwSFOvM3NiOf9SNnX4siw/s1600/thefoxandthespoon+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaVH6rO54xULmlGYWWdEmtV2mUavwK2TlC1KSAnlUgAvU7suFrSpvz5G4JZ-C90qXLxrMKYmbI81gsxAumbExmDLDGgrGN73Bfsqhdd_WrZLoAI580ySF8XpwSFOvM3NiOf9SNnX4siw/s640/thefoxandthespoon+006.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A gorgeous old map of the local kiama area from 1932</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaoGnEFdHk_eJgZPBHgHgLzuNZrHjsHFOurZSDBWMlP4psfrNuqV1NhGO6xO-LbMK83duXQ1_Xa-7e2Pb5WMkAXxg5wzBiYg8IeAu0DuOz7sq8A8kv_x9ZGC-mVJmb23XdWmUDWlD_dE/s1600/thefoxandthespoon+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaoGnEFdHk_eJgZPBHgHgLzuNZrHjsHFOurZSDBWMlP4psfrNuqV1NhGO6xO-LbMK83duXQ1_Xa-7e2Pb5WMkAXxg5wzBiYg8IeAu0DuOz7sq8A8kv_x9ZGC-mVJmb23XdWmUDWlD_dE/s640/thefoxandthespoon+008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It now lives in my sons room</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnmNBklAcQNxER4DvuGHndj3MNHvLAxc33gZw0REOb5PzciWUnbhmiMk4kQSJ7ycXnDL-Ncq_2JD8RqqxRxKQZoO4l7bVxKfOmXIj4n3zH8J8t65s_13R7pfcdujNQ34JyWSwbxO3aVE/s1600/thefoxandthespoon+033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnmNBklAcQNxER4DvuGHndj3MNHvLAxc33gZw0REOb5PzciWUnbhmiMk4kQSJ7ycXnDL-Ncq_2JD8RqqxRxKQZoO4l7bVxKfOmXIj4n3zH8J8t65s_13R7pfcdujNQ34JyWSwbxO3aVE/s640/thefoxandthespoon+033.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">8 fabulous old black and white snap shots of Kiama.....I nearly didn't look in the envelope but my curiosity always gets the better of me!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx3g1ZWw-7g8kTY92yjJlgDNckx8caIDqurhQ180dNWkUvmL1ctlY7Jp8HDlpi-WVbvtrfC_m79v1jFSy4X3AsUidA3Vv7yR3h9eFAziDiL0quT9X54-IhU4RCdx5vRg4hukgtwI9of8/s1600/thefoxandthespoon+047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx3g1ZWw-7g8kTY92yjJlgDNckx8caIDqurhQ180dNWkUvmL1ctlY7Jp8HDlpi-WVbvtrfC_m79v1jFSy4X3AsUidA3Vv7yR3h9eFAziDiL0quT9X54-IhU4RCdx5vRg4hukgtwI9of8/s640/thefoxandthespoon+047.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I almost wish this photo of the Post Office was in colour! I remember when they painted it pink in the 80s, yep, pink! It took the town a little while to get use to that one!</td></tr>
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com1tag:blogger.com,1999:blog-5360279770286890751.post-33735627370067988392012-08-07T07:54:00.000+10:002012-08-07T07:54:01.087+10:00No regretsy on Etsy - 2 years of fun!Hello there! Today I celebrate 2 years on Etsy...YAY! Here are some of my favourite things - my favourite pieces and my favourite photos! that I thought I would share with you all. time flys.....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDzGCrbgN2ePCyj5yY-bLgU6yXzgRa3Yb5TqizBTRvCsogH1CNuUshN9a_EUmozKwcZ-CHVBwlV38h14_MzmJSVWITr_CXPSbJdmxSySPYe5C-giNENmExnZV07BFu69dXbGg68vxHe4/s1600/the+fox+and+the+spoon+054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDzGCrbgN2ePCyj5yY-bLgU6yXzgRa3Yb5TqizBTRvCsogH1CNuUshN9a_EUmozKwcZ-CHVBwlV38h14_MzmJSVWITr_CXPSbJdmxSySPYe5C-giNENmExnZV07BFu69dXbGg68vxHe4/s640/the+fox+and+the+spoon+054.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I remember when I found this beautiful breakfast in bed tray....my heart stopped beating! I knew exactly how I wanted to photograph it. My great grandmother hand stitched the place mat that you can see in the pic too!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9XOOmYBGiz2vWgeOoN_2M-MLAmyJjLy1P3wHVGvQ046koIE9mtzjXoZ6lFouRGLz7RD-AIxtj3bN4oGoqVf4kgs2TV9-zfy4F6aZ9xDN7mQAm16ozdrrhwcntDqoyHNAEooFEmaKKhw/s1600/thefoxandthespoon+141.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9XOOmYBGiz2vWgeOoN_2M-MLAmyJjLy1P3wHVGvQ046koIE9mtzjXoZ6lFouRGLz7RD-AIxtj3bN4oGoqVf4kgs2TV9-zfy4F6aZ9xDN7mQAm16ozdrrhwcntDqoyHNAEooFEmaKKhw/s640/thefoxandthespoon+141.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my all time favourite picture. Something about milk glass, I just think it is stunning and the colour of this wool with the feather, just divine!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p2IUtmBUfDKtJ7Du3Z6PaQv3K_DpzbTDI3S2XFtoUperBvpkahCCKoJWBAiotjmaBnLA3dSdgMvqtR26_MKnIu6ScunQ64DxnBZweXBpNB8NigWt9vGQJcMhhunCHmy2Ul43UlEisMs/s1600/thefoxandthespoon+236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0p2IUtmBUfDKtJ7Du3Z6PaQv3K_DpzbTDI3S2XFtoUperBvpkahCCKoJWBAiotjmaBnLA3dSdgMvqtR26_MKnIu6ScunQ64DxnBZweXBpNB8NigWt9vGQJcMhhunCHmy2Ul43UlEisMs/s640/thefoxandthespoon+236.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the first time my arts background snuck into my listings. This was one of a series that I titled, "Still Life" a piece with various findings and this was one of the items that the lovely Kristy from Flights of Fancy bought. She uses this piece as part of her props now!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BSfWkQkLroVmnELVW0gY3YhScrYEAI0WL60MxG4_k0lunogn4DKG8ErZMJvZK8V4tlF59KHzcKmUEnPKu0Vwo4f5VNgfle-nzL7jWQCRJI2krcuRwrSqYVgl1U-hjPYD5YXNfyPeeCs/s1600/thefoxandthespoon+076.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BSfWkQkLroVmnELVW0gY3YhScrYEAI0WL60MxG4_k0lunogn4DKG8ErZMJvZK8V4tlF59KHzcKmUEnPKu0Vwo4f5VNgfle-nzL7jWQCRJI2krcuRwrSqYVgl1U-hjPYD5YXNfyPeeCs/s640/thefoxandthespoon+076.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If I could, I would fill my house with flowers everyday! and every now and then I buy a big bunch and use them in a photo or 2 for my listings. I loved the shape of this pitcher; it was so thick and heavy and had a real history about it. Just a gorgeous old piece that was perfect as a vase too!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9Djgzsd19CUtLxE04lIj9LT_W7TBg9h2I6TerLhcKvy9XNU-IFCQikSoe46jF9MOIHploVnAzAErULb3kGmWScNipgJV9FSm4t5NpxAS4Jmlpi8NJuhWfQbe3D9QjNtUTs-V0FBeelQ/s1600/the+fox+and+the+spoon+004+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9Djgzsd19CUtLxE04lIj9LT_W7TBg9h2I6TerLhcKvy9XNU-IFCQikSoe46jF9MOIHploVnAzAErULb3kGmWScNipgJV9FSm4t5NpxAS4Jmlpi8NJuhWfQbe3D9QjNtUTs-V0FBeelQ/s640/the+fox+and+the+spoon+004+(2).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luminarc glassware is just classic, isn't it? I imagine these being used at a wedding or any fancy soiree. I just loved the light through them and the lady who bought them was so incredibly happy with them. It's always nice to get such lovely feedback!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfZiteiJOWN9Byp-w5N-zlJZV5utxDXO7m0kNwMx4gm02RhP3IkrGRqwoQY0ZrzPWUxaGeYEizyNu_pnBshvZjn8zCaBRcdy8-PJP-5hCMtFsiQXnkPGXoDgkyrrPcrEmfCo6vu6vskg/s1600/the+fox+and+the+spoon+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfZiteiJOWN9Byp-w5N-zlJZV5utxDXO7m0kNwMx4gm02RhP3IkrGRqwoQY0ZrzPWUxaGeYEizyNu_pnBshvZjn8zCaBRcdy8-PJP-5hCMtFsiQXnkPGXoDgkyrrPcrEmfCo6vu6vskg/s640/the+fox+and+the+spoon+002.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This set was originally a set of 10 and I sold part of it as a set of 4 so yes, I still have 6 for myself! That blue against the white is just such a pretty combination. The Etsy Shop Sadie Olive even featured this pic on her blog - she loved it too!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5XJFUjvsYKRVCNZ9D_H1UHG8Lg-2m9btOsLBrNiVKeAcspAFKhdBPeGcjD9FHPhN31A14bHXv1GPXO0iPtcl6pGA12VVd3BcnJEUdwQiU0brhnySrvKsihK-Z-S3_VrGuDcYgQ-L1Z8/s1600/thefoxandthespoon+081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5XJFUjvsYKRVCNZ9D_H1UHG8Lg-2m9btOsLBrNiVKeAcspAFKhdBPeGcjD9FHPhN31A14bHXv1GPXO0iPtcl6pGA12VVd3BcnJEUdwQiU0brhnySrvKsihK-Z-S3_VrGuDcYgQ-L1Z8/s640/thefoxandthespoon+081.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My heart went a flutter when I saw these pretty things too! Westminster tea cups in perfect condition with a white exterior and each interior a different pretty pastel tone. From memory this was my quickest sale! It was gone 3 hours after it was listed!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJXWhb54nDMPhRTYGjY1j3io7rOF-H3W6ImPx_954bbYkcgZZz1CYTAYSewzN6YeEZKRlii9JqAFovu_mLxQ0Y2PB0LxdxJxC2JxkdQOWupg8NhyyOlgbEZS9LcxJbjh7IY8MHyx_SvU/s1600/thefoxandthespoon+055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJXWhb54nDMPhRTYGjY1j3io7rOF-H3W6ImPx_954bbYkcgZZz1CYTAYSewzN6YeEZKRlii9JqAFovu_mLxQ0Y2PB0LxdxJxC2JxkdQOWupg8NhyyOlgbEZS9LcxJbjh7IY8MHyx_SvU/s640/thefoxandthespoon+055.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is one of my most recent sales. I loved this collection of china but each piece had cracks, chips or crazing; they reminded me of the mosaic I bought from the Art Centre many years ago where the artist used vintage china. So I thought these pretty pieces would look gorgeous in a mosaic too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA7hP7gbwrakv_7FUAQZAQa9pors5UnKQC-aO0J3NaDwyN5RrXwyXCVlPuDVRhhPBsqHeLg070RFp5N6Yo9IPrYTzv1phOhXvoyX79K9S-Y8BXwrxZgWX6fszXquUDtPH-Zq2488vZBA/s1600/thefoxandthespoon+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBA7hP7gbwrakv_7FUAQZAQa9pors5UnKQC-aO0J3NaDwyN5RrXwyXCVlPuDVRhhPBsqHeLg070RFp5N6Yo9IPrYTzv1phOhXvoyX79K9S-Y8BXwrxZgWX6fszXquUDtPH-Zq2488vZBA/s640/thefoxandthespoon+021.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sometimes you come across something beautiful where you least expect it. I always love looking at old furniture, not that I have anywhere to put it! but I enjoy looking at beautiful pieces. I remember seeing this gorgeous old kitchen dresser with the prettiest old metal handles in the shape of a rose. I pulled on one, opening the drawer just slightly and saw these beautiful pieces of old wallpaper being used as liners. 5 pieces of equal size. Just stunning. A lady from the US bought these pieces and I would still love to know what she ended up doing with them!</td></tr>
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wow! There were so many more pictures I wanted to add but hey, you can just go and check out my shop......have fun! ;-)pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com6tag:blogger.com,1999:blog-5360279770286890751.post-20172695976418603042012-07-28T09:54:00.001+10:002012-08-07T06:45:29.515+10:00peanut butter and chocolate freddo brownies<span style="font-family: Arial, Helvetica, sans-serif;">Oh dear, we have been eating our daughters daycare fundraiser chocolates like they are free! Eating one each night along with a cup of tea after the kids have gone to bed. It's an expensive slice of heaven but a small price to pay for a few minutes of sanity in our day! We are half way through the box, only 24 to go.....I am 2 kilos heavier (though that could be all the lasagne I've been enjoying this winter!) and my husband, who is a keen cyclist, has noticed his waistline has ever so slightly expanded too.....We have to get through these chocolates sooner rather then later and we need to share them with people....lots of people. Maybe I could grate up the chocolates and hide them in a peanut butter brownie?.....done!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_M2WmTN0VqKJMtePRHkQr65KM4oii6WAUKtA4OZvQ9B_2cXcR-7vI4meyelsE8TyxD_u9lkllhfVu04l20w4wSq5Mgu644y6ryQ1Y5zEA4SkqSyfBz2PECiQA3sIi7xFDfj3a-h7k0Q/s1600/thefoxandthespoon+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_M2WmTN0VqKJMtePRHkQr65KM4oii6WAUKtA4OZvQ9B_2cXcR-7vI4meyelsE8TyxD_u9lkllhfVu04l20w4wSq5Mgu644y6ryQ1Y5zEA4SkqSyfBz2PECiQA3sIi7xFDfj3a-h7k0Q/s640/thefoxandthespoon+025.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup <span style="mso-spacerun: yes;"> </span>or 70g softened butter </span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup brown sugar or approx 90g</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup smooth full fat peanut butter 0r 120g (at room temp)</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup plain flour, sifted</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon bicarb soda</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">good dash of salt</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">2 x 35g freddo frog chocolates, grated</span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>How to make your peanut butter and chocolate freddo brownies</strong></span></span></div>
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Pre heat your oven to 170C. I reccomend using a slice tin without baking paper as the mix is quite thick and tricky to smooth down. Just make sure you grease it well. Otherwise, use baking paper and smooth it the best you can.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;">In a bowl add the butter and sugar and beat until light and creamy. Add the eggs one at a time and beat well after each addition until lig</span><span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;">ht and fluffy. Stir in peanut butter.<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;">In a separate bowl mix together the sifted plain flour and the bi-carb soda and salt.</span></span><br />
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the flour mix to the egg mix and fold together gently. Add the 2 grated freddo frogs and mix gently.</span></span><br />
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<span style="color: black; font-family: "Tahoma","sans-serif"; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Add it to your slice tin and smooth down. Pop it in the oven and bake for approx 30 minutes. Take out when centre springs back and cut into 12 pieces or any size you like. Enjoy warm and with or without a sprinkle of icing sugar.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsKXyMyGI248CRPXk5H1aYL7fTgWDovpHPGbVluj2bWRAtAewSXMAYgWckZpDvaa-zkJ8p2OFk-7Ro1lFoFu3At39QeZ-PrTSz3B0b6QWZzMmztsl-IE_NPVcTAIh_Zf9Q1jC7vNnbZU/s1600/thefoxandthespoon+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsKXyMyGI248CRPXk5H1aYL7fTgWDovpHPGbVluj2bWRAtAewSXMAYgWckZpDvaa-zkJ8p2OFk-7Ro1lFoFu3At39QeZ-PrTSz3B0b6QWZzMmztsl-IE_NPVcTAIh_Zf9Q1jC7vNnbZU/s640/thefoxandthespoon+019.JPG" width="640" /></a></div>
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<br /></div>pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com3tag:blogger.com,1999:blog-5360279770286890751.post-83104081661268382932012-07-18T22:16:00.000+10:002012-07-18T22:16:13.030+10:00quilt crazyI take my hat off to anyone who can sew. When I was young I thought Doris Day was the beez kneez. I remember buying pretty vintage fabrics in buttercup yellow or fabric with little cherry motifs and making my own skirts. Very simple skirts I should add. But that was about as far as I got. These days I let my Mother in law do all the sewing. You see, she is one clever lady when it comes to a needle and thread and one of her big passions is quilting. It's one of those crafts that I didn't really think about until she made my husband a quilt (one of her first) back in 2001. It was just a small one to throw over the couch but it was in these lovely olive, black and mustard tones. She must have sensed that I was a little envious of this beautiful quilt as I received mine a few months later for my birthday; a bright yellow and hot pink one! Over the years we have been lucky enough to have been given 7 more beautiful hand made quilts. <br />
<br />
Last year my Mother in law moved onto making one for my Brother in law and his new wife and it was spectacular. I was SO jealous!!! It was different shades of cream with white. Hard to explain but just stunning. My Mother in law asked me if I would like her to make one for our bedroom too. After a quiet happy dance I said, "I would love one!... in soft blues please ;-)". And this is what she came with. If I hadn't seen her working on it for nearly 6 months I would swear that this quilt had been bought from a shop. I take my hat off to you Helen!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPys2qV7zxwEb7xCv2G6usBjgTM92ewj7eyn-un2eh_E26kcLo4x4EEh6Ozn-ykxijTA4SXaopRmmX3vOdzmjGdI1UQjYweIzJSmXO4nwnPuTn2FeWXSK9__mw4rC9t7nITVYmLqd5dAk/s1600/quilt.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPys2qV7zxwEb7xCv2G6usBjgTM92ewj7eyn-un2eh_E26kcLo4x4EEh6Ozn-ykxijTA4SXaopRmmX3vOdzmjGdI1UQjYweIzJSmXO4nwnPuTn2FeWXSK9__mw4rC9t7nITVYmLqd5dAk/s640/quilt.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This beautiful quilt has brought such calmness to this space. I love laying on the bed flicking through a magazine or sitting on the armchair in the corner reading with the sun on my back....bliss!<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86gTUbpEI8w8Bcsts_65eR7FGS2cK1WdgfsKLAz6cO5tHzU6cadLXkvJzkGPtbaOU7S17LZsW4_oVkOTn9z9OXZq6DB9mlPaqIXINFtHccp5nu7ccPeHkwV8ULBWD03itAVvBb-64CxI/s1600/thefoxandthespoon+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86gTUbpEI8w8Bcsts_65eR7FGS2cK1WdgfsKLAz6cO5tHzU6cadLXkvJzkGPtbaOU7S17LZsW4_oVkOTn9z9OXZq6DB9mlPaqIXINFtHccp5nu7ccPeHkwV8ULBWD03itAVvBb-64CxI/s640/thefoxandthespoon+014.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the blue circle in the middle is the centrepiece</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnd2Xvci9l7oMhmyi-FiySNDPJpbtFZHDQHVoRhMQnAipyc_qqlr9fkWWcc5Ob2uruYGTUr_o2TG1Gv9BwULa9MGXih15zm8BEJUxG2EUwSO_YxAnWgKvAOM1EVy4tGT05F079636_kq0/s1600/thefoxandthespoon+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnd2Xvci9l7oMhmyi-FiySNDPJpbtFZHDQHVoRhMQnAipyc_qqlr9fkWWcc5Ob2uruYGTUr_o2TG1Gv9BwULa9MGXih15zm8BEJUxG2EUwSO_YxAnWgKvAOM1EVy4tGT05F079636_kq0/s640/thefoxandthespoon+015.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a close up of all the tiny details</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtldUVlKU10Hn3FW0PEAYWQYJJZ_umcuidy1RpENZm4UTmxKobJgk_F16XH3lAQQMRleJMqILnsQKKP8kY8dLq1EQeKTgX9MrYXnIIM_-KeZLvJ7dT-dkQ_Ye49yIPsqWYapeEf-9-Oo/s1600/thefoxandthespoon+018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtldUVlKU10Hn3FW0PEAYWQYJJZ_umcuidy1RpENZm4UTmxKobJgk_F16XH3lAQQMRleJMqILnsQKKP8kY8dLq1EQeKTgX9MrYXnIIM_-KeZLvJ7dT-dkQ_Ye49yIPsqWYapeEf-9-Oo/s640/thefoxandthespoon+018.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And here's my effort! My Mother in law had some fabric left over so I made a simple tissue box cover to match!</td></tr>
</tbody></table>pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com3tag:blogger.com,1999:blog-5360279770286890751.post-11867753078435728972012-07-11T20:04:00.001+10:002012-07-11T20:04:14.267+10:00pineapple chai muffinsI was flicking through a magazine last week and came across a recipe for pineapple and coconut muffins. It made me stop and think. It made me realise that I only ever eat pineapple on pizza! Clearly something had to be done about this..... Later that week I found myself craving some home made chai tea. Could pineapple and chai tea thrown together in a muffin really work? Make them and find out........I dare you :)<br />
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<br />
<em>Ingredients</em><br />
<br />
7grams of ginger, skin off<br />
10 cardamom pods<br />
10 whole cloves <br />
1 cinnamon stick<br />
1/2 cup soy milk<br />
1 tea bag of your choice (I use a plain black tea bag)<o:p></o:p><br />
3/4 cold water<br />
60g butter<br />
100g brown sugar<br />
1 egg<br />
1x 225g tin of pineapple in juice, drained, juice discarded. Reserve 9 pieces of pineapple for the tops.<o:p></o:p><br />
170g Self raising flour<o:p></o:p><br />
<br />
<br />
<i>how to make your Pineapple chai muffins</i><br />
<br />
<br />
pre heat your oven to 180C. Get your muffin tray ready with baking paper,
cases and/or oil spray. This mix makes 9 muffins.<o:p></o:p><br />
<br />
<br />
Place ginger, cardamom pods, cloves and the cinnamon stick in a saucepan with 3/4
cup of water on high heat, bring to the boil and boil for 4 mins. Reduce
heat to medium, add soy milk and the tea bag and simmer for 2 minutes. remove
from heat, . Strain the liquid into a jug or bowl (making sure there is no debris left in the chai tea mix) and set aside to cool. You
will only use 1/2 cup of this chai liquid so at this point you could just
enjoy the leftovers.<br />
<br />
<br />
Place butter and sugar into a bowl and beat with an electric mixer untl pale and thick. Add the egg beating well. Fold through
flour and pineapple (don't forget to keep 9 pieces aside) , alternating with the chai liquid until well combined. Pour
into prepared muffin tray/cases and pop a slice of pineapple on the top of each muffin mix. Cook the muffins for about 25 minutes, checking them as
you go. Set aside in the tin for a few minutes and then turn out onto a cooling
rack. Enjoy warm from the oven or at room temperature. <br />
<br />
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pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com3tag:blogger.com,1999:blog-5360279770286890751.post-30784535077060451912012-07-01T13:09:00.001+10:002012-07-01T13:09:55.209+10:00Strawberry Muffin Goodness <span style="font-family: inherit;">Whenever I head to the markets I always have to take some tasty morsels with me to ward off "market fatigue". Even if I've had a decent breakfast of porridge and a cup of tea, after 20 minutes of walking around a market I start to channel Bear Grylls, "Ooooh, is that a grasshopper? mmmmm, this little fella is just oozing with good protein!" That's why I really have to take something with me; especially if I'm going with friends! </span><br />
<span style="font-family: inherit;"> I like muffins that look kinda healthy. Ones that are preferably filled with a fruit of some description. Ones that don't make you feel so guilty about eating them at 7am! I think this recipe kinda covers all those things........brown sugar is good for you, right?</span><br />
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<span style="font-family: inherit;">
<em>Strawberry Muffins with oats<o:p></o:p></em></span><br />
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;"><em><o:p> </o:p>Ingredients<o:p></o:p></em></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"><o:p> </o:p>300g plain flour, sifted</span><br />
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<span style="font-family: inherit;">1 tablespoon baking powder, sifted</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
½ teaspoon bicarb soda<o:p></o:p></div>
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<span style="font-family: inherit;">Dash of salt</span></div>
<span style="font-family: inherit;">
2 eggs, beaten<o:p></o:p></span><br />
<span style="font-family: inherit;">
155g brown sugar<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 cup natural yoghurt<o:p></o:p></span><br />
<span style="font-family: inherit;">½ cup melted butter (approx. 115g, pre melted weight)<o:p></o:p></span><br />
<span style="font-family: inherit;">
1 teaspoon vanilla extract<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: inherit;">From 1 punnet of ripe and sweet strawberries, I used 185g
(with stalks still on) Take stalks off and slice.<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">¼ cup oats or quick oats, toasted (You can do this on a
piece of baking paper in your microwave. Set to 850 watts, microwave at 20
second bursts for 1 minute. Make sure they don’t burn. Moving them around after
each 20 seconds)<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">Combine ½ teaspoon each of brown sugar and cinnamon, for
dusting<o:p></o:p></span></div>
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;"><em>Method<o:p></o:p></em></span></div>
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<span style="font-family: inherit;">Pre heat oven to 190C. Spray your 12 hole muffin tin with
olive oil spray or pop in cases.</span></div>
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<span style="font-family: inherit;">Sift flour, baking powder, bicarb and salt into a large
bowl. Set aside.</span></div>
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<span style="font-family: inherit;">Beat the eggs in the base of another bowl. Add the brown
sugar, yogurt, melted butter and vanilla. Mix together until all well combined.</span></div>
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<span style="font-family: inherit;">Add the wet mix to the dry mix and fold together gently
using a rubber spatula. Adding half the strawberries and mix through gently.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: inherit;">Fill your 12 hole muffin tin with your mix. On the top of
each one, place the remaining strawberries and top with the oats. Sprinkle with
the combined brown sugar and cinnamon.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="font-family: inherit;">Bake for 15 – 18 minutes. Just check that they spring back
to the touch. They should be lightly browned. Leave in the tin for 5 mins then
take</span> </span><span style="font-family: inherit;">out and place on a cooling rack. Enjoy! If taking to a picnic, once they
are cooled you can pop them in zip lock bags and keep at room temperature.<o:p></o:p></span></div>
<span style="font-family: inherit;">
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<br /></div>pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-19471194707981611902012-06-23T08:21:00.003+10:002012-06-23T08:21:51.013+10:00Dude FoodAre you watching Masterchef? I love watching the challenges. Not so much the eliminations or even the inventions tests but I happened to see the adds for the "Dude Food" Invention test that's coming up on on Sunday night and I was reminded of my husband a few months back. I was about to make my usual <a href="http://quincejam.blogspot.com.au/2010/05/i-like-em-rich-my-bolagnaise-sauce.html">Spaghetti Bolognaise</a> when my husband gave out a huge 'man' sigh. Knowing this was his way of saying, "Not Spag Bol again!", I asked him what <em>he</em> would like for dinner. His response, "meatballs?". Phew! I thought he was going to say somethng from <a href="http://liaisonbistro.com/menu/dinner/">here</a>!<br />
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Sorry about the meatball pic! It's not the best and I completely forgot the parmesan cheese! So forgive me! Also, the pic above is a little 'man corner' I created for my husband. How cool is the He-Man cake tin? <br />
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<br />
<br />
<em>Spaghetti with Meatballs and Tomato Sauce</em><br />
<br />
<em>Ingredients</em><br />
<br />
1 onion, finely diced<br />
2 cloves garlic, finely chopped<br />
10 ripe cherry tomatoes, chopped in half<br />
salt and sugar<br />
<br />
500g beef mince<br />
1 carrot, grated<br />
3 broccoli spears, finely chopped<br />
1/2 large or 1 small corn, kernals removed<br />
salt and pepper<br />
<br />
250g Egg pasta Vermicelli<br />
<br />
<em>Method</em><br />
<br />
Fill a large pot with water. Pop the lid on and put over a high heat. <br />
<br />
In a small saucepan add a good dash of extra virgin olive oil and pop over a low heat. Add the onion and garlic and a touch of salt. Sweat over a low heat for 5 minutes. <br />
<br />
In a microwave dish add the corn kernals and broccoli and microwave until done (about 2 minutes) Set aside<br />
<br />
In a large bowl throw in the mince and add the carrot and salt and pepper.<br />
<br />
Add the cherry tomatoes to the small saucepan along with a another dash of salt and a sprinkle of sugar. Add a touch of water. Raise the heat to medium but keep an eye on it that it doesn't catch on the bottom.<br />
<br />
Add the corn kernals and broccoli to the large bowl and give it a good mix through. Get out a large saucepan, add some olive oil to cover the base and pop over a medium high heat.<br />
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meanwhile, make your meatballs. If you make them small then they are easy to eat bite-size morsels and they will also be quicker to cook too! Have them all ready to go so they will have the same cooking time. When your pan is hot enough, add all the meatballs, starting with the centre of the pan and working your way out. Adjust heating if need be. You don't want to nuke them! <br />
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Add salt to the large pot of water and throw in your pasta. Pop 10 minutes on your timer.<br />
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Check your meatballs. Start with one of the outer ones. They should turn over easily with out breaking. If they do fall apart then they need more cooking on that side. If they are ready, turn over and pop the lid on. Cook for a few minutes or until cooked through. When ready, place on absorbant kitchen paper.<br />
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Drain pasta and place in bowls. Top with meat balls and tomato sauce. Adding fresh ground black pepper, a drizzle of extra virgin olive oil and a <strong>huge</strong> amount of shaved parmesan cheese. Hopefully the dude in your life will be happy with this!pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0tag:blogger.com,1999:blog-5360279770286890751.post-50913179758464523522012-06-19T13:58:00.000+10:002012-06-19T13:58:03.044+10:00more weddings!I really do love weddings! as you are all well aware ;-) we hit the road to Kiama on the weekend, amidst the rain and bitterly cold breeze, to attend my Cousin's wedding. Saturday was such an awful day but Sunday, though still a tad breezy, the sun was shining and everything glistened like it was Spring or as a wedding day should! <br />
Here we are, me and the hubby at Peace Park, Kiama, just after the nuptials (My daughter thought it was called Pizza Park.....te-he.) Don't tell anyone but this is the 3rd time I have worn this dress! It's a Diana Ferrari and I fell in absolute love with it as soon as I laid eyes on it. When I tried it on, 1) I was in disbelief that this beautiful garment even fit me and 2) I discovered that it was an <strong>extremely</strong> flattering style; big arms! - not a problem; pot belly! - where?; no boobs! - hello ruffles! and how amazing is that green tone? As my friend Caroline said, "You must wear that colour from now on!"......so, do you want to know how much this miracle dress cost me?............$6....yep, I know!<br />
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I go <a href="http://www.careworks.org.au/page/24/Rhythms+Op+Shop">here</a> at least once a week. I discovered it about a year ago while getting myself completely lost but that's when you happen upon amazing little places and knowing that the money they make is doing good things is a nice little bonus......it doesn't make me feel so bad about buying a brand new Diana ferrari dress with the original tag on it for $6......(!!!!!!) My most recent purchase, a stunning summer evening dress in dark purple by Jacqui E with the original price tag of $149.95, I paid - $6. yep. Majority of the clothes are 2nd hand but there are these little hidden gems with orginal tags in there if you have the time to look. Just remember to save me a dress or 2!.....size 10 please ;-0<br />
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back to the wedding! here is the wedding cake. A beautiful orange and poppy seed cake that looked classic and tasted delicious! How cute is that little topper? To put it into perspective my Cousin is extrememly tall. He's like 6ft 4. His bride is tiny or just taller then my 6 year old! So I thought this sweet little topper was them all over....<br />
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Happy Weddings! oh and I should just mention that my husbands 3 piece suit cost $25. yep.pancakesnicecreamhttp://www.blogger.com/profile/09291651006563310512noreply@blogger.com0