Yes I did bring out all the puns on this sunny day...
We think these are great and thought we would share our foodie decorations.
Get kitchen crafty, you will need:
1. Oranges, lemons, blood oranges and limes are all good options, especially if you have them in abundance.
2. Dehydrator. Look at borrowing from a friend or check free swap facebook pages or invest in one to get your summer harvest turned into on the go snacks.
***I have tried oven dehydrating before without success as it tends to burn and not have the glassy beautiful finish.
3. Scissors, string and jars (if gifting glass re-usable container are perfect)
When life brings you oranges make festive garlands, foodie gifts and think festive thoughts.
Options: I have put a pinterest board together for you with ideas.
Garlands, add to natural wreaths, add to table decor, wrap string and citrus around napkin, gift with a beautiful bottle of Australian gin**
**Click here: Previous blog on fav gin
Amy x
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People don’t have dinner parties anymore - I heard someone talking on the radio about our fear of the dinner party in the age of Instagram perfection, our glorification of busy, we don’t make the time to entertain.
She said ‘invite people over even if you order fish and chips, gather and be together and create connection.’
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Winter the perfect time to put on your oven!
Last month, I did a photoshoot in a local airbnb with Sweetshute.
I got taking to one of the models there about easy healthy food their kids could make with lots of protein and no bread.
It is really easy to just make a sandwich, but for me it isn't something I can do every day....
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Winter the perfect time to put on your oven!
Last month, I did a photoshoot in a local airbnb with Sweetshute.
I got taking to one of the models there about easy healthy food their kids could make with lots of protein and no bread.
It is really easy to just make a sandwich, but for me it isn't something I can do every day.
So I put together a little list of three lunch meals he could try making, could pack and take with him and it all came from this frittata above.
I had leftover roast veges, steamed broccoli and buttered brussel sprouts...it tasted better than you think, I promise.
Grab the recipe PDF here or save as a photo above to your phone.
CREDIT: In Caffeine we trust natural linen tea towel
RECIPE TO TRY:
Here's a recipe I need to try and came very highly recommended.
Super Simple Family style bread
Lastly, make sure you get on social with us, lots of shared articles and fun foodie things I find over there.
Click to check out our favourite link we shared on our facebook page this week.
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For me the journey to gin (seriously journey what is this self help) was a long one.
I refused to drink it for a long time, the few times I had drunk it I ended up in tears, now I don't know if it was just cheap gin or my emotional state (two times were years apart though), but as my access to gin got easier, ie. it is everywhere and the lure of Four Pillars Gin Distillery close to our previous home, the draw to try it again was too great.
So from a reformed non-gin drinker start with these:
Four Pillars Gin - these guys Stu and Cam are totally fun, love gin and make good gin to, winning combo, head to Healesville to try them in house, properly and with friendly serve.
Never Never Gin - which is one of the Top Australian gins winning awards
LOBO Djinn - Gin - this one is amazing, distilled with quince, one of my fav fruits ever. I tried this with heritage sliced apple they grow, along with a slice of pear.
Kis - Kangaroo Island Spirits - amazing smooth flavour.
Applewood Distillery - also SA, I didn't realise this was also a SA distillery.
I have curated a page on Pinterest here.
I will continue to update this as I try more!
]]>The go to recipe for cake / cupcakes, when you need to get something made, call it 'the little black dress' of the cake world, maybe, what I mean is, it is super good and hard to get wrong.
So do you have some baking coming up, the bake sale, birthday cakes, celebration cake, new to the neighbourhood cake (I totally just wish this was a thing), or you just want a signature cake to take to a friends?
Then try this one. The key is fresh ingredients, and a little time to beat it.
]]>The go to recipe for cake / cupcakes, when you need to get something made, call it 'the little black dress' of the cake world, maybe, what I mean is, it is super good and hard to get wrong.
So do you have some baking coming up, the bake sale, birthday cakes, celebration cake, new to the neighbourhood cake (I totally just wish this was a thing), or you just want a signature cake to take to a friends?
Then try this one. The key is fresh ingredients, and a little time to beat it.
Cream together 230g unsalted butter and 230g castor sugar.
Add 4 large free range eggs (happy chickens, make happy eggs, make happy cakes and happy people) one at a time, beating well in between each one.
Add 2 tspn vanilla extract (not essence – there’s a big difference) or vanilla bean paste
Sift and fold in 230g SR FLOUR (gently!) followed by 4 tbspn milk.
Bake at 180.
Cupcakes will take about 16-18mins | Whole cake maybe 45 mins.
Makes 24 cupcakes (smallish size ones) or one inch round cake.
Make a double batch if you want a big high cake with a filling.
Simple Buttercream Recipe
200g unsalted butter
8 cups icing sugar
1/3 cup milk (or other liquid like lemon juice for example)
Some flavour (vanilla extract, lemon zest, orange zest etc etc)
Ice the cake and you’re good to go! : )
Beat butter and half icing sugar with some of the liquid till smooth.
Add the rest of the icing sugar and as much liquid as you need to make it the right spreadable consistency (you may need less or more than 1/3 cup).
Now beat like a crazy woman, or if you’ve got an electric mixer, press go and have a cup of tea. You want about 8 minutes of good beating.
A little twist on the above recipe:
Raspberry butter cream
200g softened unsalted butter
8 cups icing sugar
Some Raspberry Juice (I’m not really sure on quantities – I heat up around 2 cups of raspberries then pass them through a sieve – quite literally just squash them through so seeds stay on one side, juice comes out the other). I think you want about 1/3 cup of juice – it’s about getting the right consistency. If you don’t have enough juice you can always add some milk or water and I quite often add a little bit of vanilla extract (a teaspoon) or some lemon juice (about a tablespoon) depending on what I’m putting it on for an extra level of flavour.
So all you do is beat the butter with half the icing sugar.
Add about 1/2 the juice and then the rest of the icing sugar – beat for a bit, then add some more juice till you get the consistency you’re after.
Now beat like a crazy woman, or if you’ve got an electric mixer, press go and leave for about 5-6 minutes so it’s light and fluffy.
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Prep time – 15mins Makes 4 jars (8oz)
You will need:
4 jars - We used Ball Mason Quilted 8oz / 237ml Jam Jars and BPA Free Lids, which come in a set of 12 - (You can find these in Big W)
You could use jars you have at home.
Large pot to sterilise your jars.
1 large glass/ceramic bowl
Ingredients:
8 Lemons + 2 extra lemons for juicing
(approximately 2 lemons per jar – so just calculate upwards if you would like to do more jars) 450gram Rock Salt
8 Bay leaves (ideally fresh if you have them)
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 cup of lemon juice
1 chilli or 1 tsp of chilli flakes (optional)
Step 1:
Bring a pot of water to boil for to sterilise the jars OR add them to oven at 100 degrees OR Microwave them for 45-60 secs.
Step 2:
Cut each Lemon length ways into 8 individual pieces.
Step 3:
Mix all the spices and salt together and then add the cut lemons. Give them a mix and don't be afraid to squeeze the lemons a little. It allows the lemons to start to release the juices a little more. Allow to sit for 5-10mins.
Step 4:
Remove your sterilised jars from water and place close to your lemons.
This is the fun part. Pack lemons tightly in the sterilised jars and squeeze some extra juice. Most jars will need a top up.
What's next:
Store jars in cool dark place for 3weeks before using.
If you haven't used preserved lemons before, make sure you use only the skin/pith the inside is scraped out and the skin is then usually cut into strips in Moroccan tagine or thinly dice and add to cous cous, add and bake with your fish or add to your dips, I love it in hummus as it gives a zesty lift.
TIP: Squish the lemons in tight, this will release more juice and make your jar look bountiful. It is important to make sure the juice covers the lemons completely, and this helps the process.
Baking brie is a treat, adding pecans and quince takes it to the next level, simple and delicious. Serve to applause, this won't disappoint.
*hero worship guaranteed
]]>Four steps to being a cheese hero you knew you could be.
Baked Brie with Quince glazed pecans
Recipe ingredients
50 Grams Quince Paste
½ Cup of chopped pecans
60mlMuscat (or your favourite sweet liqueur)
200gram Brie
½ cup water just in case
Step 1
Put Brie in the oven for 15 minutes minimum, easy right.
Step 2
Put quince paste in saucepan
Reduce down the paste, add a little to water to assist reduction, still easy.
Step 3
Add Muscat
Take off heat & Stir
Step 4
Add Pecans & Stir to coat
Set aside to cool, and those four steps bring you closer to the hero inside of you.
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