May 10, 2011 § 4 Comments
I heart designers. I love their spongy, creative brains because they produce wacky things like this…
…and you can get your 5-pack from Rolo for $12.95.
(Ed: Husband just told me he didn’t know what on earth these were… in case you’re wondering, they are teabags!)
April 6, 2011 § 5 Comments
February 23, 2011 § 1 Comment
Watch out for this gorgeous new magazine called Sweet Paul. It really has all the elements I love in a mag; design, food, craft and a beautiful outlook on life. Best of all, it’s free to view these scrumptious pages online! I highly recommend checking out Sweet Paul’s blog too. It’s full of goodies to keep you busy and creatively stimulated!
(ed: please don’t bother looking for Sugar-Covered Greg… he’s long gone.)
February 22, 2011 § 2 Comments
I love food; seeing beautiful glazed strawberries, hearing teriyaki chicken sizzling, getting that scent of frying onions and garlic, feeling how soft or firm an avocado is and, of course, tasting, tasting, tasting!!!
Here are some of my favourite recipes from a few different chefs and cooks. I have tried and tested all and all have gone well or I would not be posting! Hope you can enjoy them too 🙂
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes by Jamie Oliver – Such a homely and comforting meal, my husband makes this with so much ease! It has a perfect combination of starchy, soft potatoes and acidity in the tomatoes and red wine vinegar. A definite staple in our house!
Sage Roasted Pork Belly by Donna Hay – Simple, delicious and very, very naughty! You can eat this one on your day off the diet. So tasty.
Caramel Mud Cake by Kerrie Sun – The surprise with this one was that it did not come out heavy and muddy at all, which was actually better to me! It was light, not sickly sweet and it makes a perfect, easy special occasion cake. We love having this one under our belt and with a 5-star rating by 86 Taste members, we think they love it too!
Breakfast Eggy Crumpets by Jamie Oliver – Oh Jamie! We love your ‘cheekiness’ and your love of food, it’s so endearing. When Warrick and I tried this gorgeous variation of french toast, we could not get enough! The crunchiness of salty bacon, the sweetness of maple syrup, the kick of chili, the comforting egg- winner!
Slow Cooked Lamb Shanks (with maple syrup) by Dixie Elliot – I had to put this one on there as it is my husbands ultimate favourite. It turns out absolutely, mouth-wateringly tender and the maple syrup is an inspired addition to the recipe. That sweetness is on another level of richness. I serve this with good ol’ mashed potatoes and blanched green beans.
I’d be here all day if I kept going, so I’ll leave those few with you to try! Let me know if you give it a go and how it all pans out. I’ll be posting a few of my own recipes here and there in the future, so keep a good eye out! xxx
February 18, 2011 § 4 Comments
My best pal knows I love to belt out a good bit of karaoke now and then, so she kindly bought me a microphone made out of soap so I could sing in the shower (needless to say, I used it way more often than not). Ever since, I have been a huge fan of ridiculous novelty soaps and I can’t help but post these amazing crazy soaps by Alison and Rob of DirtyAssSoaps. You can purchase vegan soaps through them as well, so good news for those who don’t like rubbing animal fat on their bodies! These soaps are good enough to eat, as Alison nearly discovered which you can read about at their shop. Click on the below pics to get a close-up of their amazing handiwork.
January 31, 2011 § 4 Comments
If you haven’t got one already, I highly recommend getting a tagine. ‘The Cook and the Chef‘ has a wonderful description of this awesome cooking method:
“Tagine is the name of a wonderful conical Moroccan cooking pot as well as the name of the recipe itself. Tagine recipes are aromatic, flavoursome slow cooked stews of meat, fruit, vegetables and spices.
The tagine pots are half glazed clay pots. The base of the Tagine is both a cooking and serving dish while the cone shaped cover acts like a closed chimney trapping the moisture in the pot during the slow cook. Chef Anour from the Moroccan Casbah restaurant describes them as “a Moroccan microwave”
Traditionally the Tagines would be cooked in Morocco over the coals or open flame but Anour explains that people can use tagines at home over their gas flames, electric elements or in the oven. Recipes should give you times but depending on the meat Anour slow cooks a Tagine serve for two from two to three hours on the gas flame.” You can watch one being made here.
I have a beautiful Emile Henry tagine (the one below) and love cooking from it on the stovetop. Tagines can be bought from any good homewares shop. Here is my own tagine recipe, Sweet Chicken Tagine, which I love to eat and has been tried and tested many times on friends and family. Rich, buttery, sweet. Enjoy!