Pimm’s Cocktail with Homemade Ginger Cordial

Last week we had the opening of Deja View Cinema, and oh my, it was awesome! Fantastic turnout, such a great vibe. The beloved ‘John Candybar’ was a hit! We opened with a bang, featuring Terminator 2 on Thursday night and Gremlins 2 on the Friday (which I had never actually seen – Seb does all the programming). Both movies were amazing to watch with a big audience, super fun. Check out the program and pop down sometime! More info at deja-view.com.au.

 

Righto, so back to the post… Quite a few months ago (I’m talking over 4 months) the kind people at Pimm’s sent me a bottle of the good stuff, along with a recipe to their famous cocktail and few other little bits and bobs. Unfortunately life and weddings got in the way and I haven’t had a chance to blog about this until now. Sheesh!

Two weeks ago I photographed some recipes for client work, one of which was for this delicious Homemade Ginger Cordial. I had some in the fridge leftover from the shoot, so I thought I’d use it in this cocktail. Of course you can use store bought ginger beer but if you’ve got a spare hour (tops!) you could quite easily whip up a batch (which makes about 1.25 litres) that should last a while. I added a little extra freshly grated ginger to this last batch which gave it a bit more bite, but if you’re not a big fan of ginger I’d stick to the regular recipe. On a side note, this is a pretty strong cocktail but compliments a sunny afternoon perfectly!

Enjoy!

x e.

Ginger Cordial

6 tbsp fresh grated ginger6 cups water4 1/2 cups sugar4 tsp citric acid3/4 cups lemon juice

1. Combine ginger and water into a large saucepan and bring to the boil for 10 minutes. After this time, strain out ginger (a normal strainer should do the trick) and add sugar, citric acid and lemon juice. Bring to the boil and let simmer for 5 minutes.

2. Next you’ll need to sterilize bottles. To do this wash the bottles in hot soapy water, rinse and let drain. Place bottles into a cold oven and turn onto 110ºC. Let the oven heat to up to this temperature and then once it does, turn the oven off and leave the bottles in for 10 minutes. Take bottles out of the oven and once they’ve cooled slightly add the cordial to the bottles. Simmer all bottle caps in boiling water for two minutes, drain and screw onto bottles.

3. Pour in syrup into the sterilised bottles and seal. The cordial can be consumed immediately. Once opened keep stored in the fridge.

 

Pimms + Ginger Cordial Cocktail

60ml Pimms40ml ginger cordial30ml dark rum
mineral waterorange, slicedapple, slicedmint, to serve

1. Add Pimms, ginger cordial and rum in a large glass with sliced orange, apple and ice cubes. Top up with mineral water and a sprig of fresh mint.

Potent but delicious!

Potato, Leek & Baby Courgette Soup

Oh baby it’s cold outside! And this soup is perfect to warm you up as the temperature drops. Lately I’ve been loving really simple soups and one of my favourite classic recipes is the Potato and Leek. I happened to have some baby courgettes from a trip to the farmers market. They were just beautiful and were the last of the season! I had to include them in this soup as they were just screaming to be used. Normal Potato and Leek soups often use cream but I quite often substitute it for yoghurt. I always have a tub of Greek yoghurt or natural yoghurt in the fridge for times like these. I think it’s a great healthy option instead of cream, which is often unnecessary.

I also have to apologize for the lack of blog posts of late. Over the last couple of weeks I’ve been busy photographing for another job, which I look forward to show you all soon. ALSO, season two of Deja-View is just about to kick off! After last years success, the cinema (and the John Candy Bar) is back, bigger than ever!

“COLD NIGHTS. CANDY BAR. CLASSIC VHS IN HIGH DEF. SEQUELS. SECRET SCREENINGS. NOW SHOWING.”

Pop over to the website to check out the full listings of screenings. My personal favs are Terminator 2 (classic!), Gremlins 2, Man with Two Brains (Steve Martin is a genius), Stargate (still great!), Waynes World (of course) and a special Christopher Walking Appreciation Night. I’ve watched about 60% of the the movies to help out as ‘research’ and can guarantee they all stand the test of time. So have a look at the line up and book tickets now to avoid disappointment.

x e.

 

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A delicious, nutritious soup to warm you up on these cold nights.

 

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Potato, Leek & Baby Courgette Soup

1 tablespoon olive oil
20g butter

2 leeks, pale section only, halved and thinly sliced
2 baby courgettes, coarsely chopped

2 garlic cloves, crushed
1kg desiree potatoes, peeled, coarsely chopped

1 liter chicken stock
1/2 tsp ground cumin
750ml water

250ml Greek yoghurt + more to serve

Fresh chives, finely chopped, to serve
1.  Add oil and butter in a large pot in medium heat and add leek and garlic. Stir to coat, reduce heat slightly and cook for 15-20 minutes, stirring occasionally. Add courgettes to the pan in the last 5 minutes whilst cooking the leeks and continue to stir occasionally.

2.  
Add the potato, stock, water and cumin to the pan. Turn heat up to medium-high heat, cover and bring to a simmer. After 5-10 minutes, reduce heat to medium and cook, for 25-30 minutes. After this time, test potatoes to ensure they’re tender and set aside for 10 minutes to cool.

3.  Add yoghurt to soup and stir through. Use a stick blender to carefully blend soup until smooth. Be careful – it’s still hot!

4.  Season with salt and pepper. Ladle among serving bowls, add a dollop of yoghurt, sprinkle with chives and serve immediately.

The ‘Sebily’ Wedding

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Brace yourself people.

Disclaimer: This isn’t a food post but I really wanted to share these photos with you. I apologise now for the onslaught of images but who doesn’t love a wedding huh? As I mentioned in my previous post, I’ve been busy editing the ‘Sebily’ wedding photos that my two extremely talented friends Jeremy Howell and Anne-Sophie (aka Sasufi) took for us. I was blown away with the amazing shots they got, they really nailed the brief! Again, I’d like to thank all our friends for helping out leading up to, and on the big day…

Wona Bae (Loose Leaf)
Charlie Lawler (Open Season)
Anne-Sophie Poirier (Sasufi)
Simon & Jenna Hipgrave (The Hungry Workshop)
Deanne Hibberd (Grattans Flowers)
Steve Baker (Death by Chandelier)
Simon Kemp (The Drunken Admiral) & Brierlie Godfrey-Kemp (Queen of Tarts)
Rob Cordiner (Smalltime Books)
Sophie Curtain (Full Drop Co. & Sophie Curtain)
Ash Winch (Ash Winch)

What a clever bunch of cookies! Oh if only I could relive that day again and again and again…

 

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Above: Cake by Queen of Tarts & styling by Adeline & Lumiere

 

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Above: Party favours – a choice of a ‘Date Night Popcorn Kit’ or our own tea mix (we drink a lot of tea!). Bouquets by Wona Bae and table flowers by Seb’s Mama, Leonie. Styling by Adeline & Lumiere

 

 

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Above: getting ready to get hitched!

 

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Above: The ‘I dos’. Leading up to the wedding I thought I just wanted to get ‘the boring bit’ out of the way so we could
celebrate but this was my favourite part of the day!

 

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Above: Our amazing bridal party, baby Florence and my Mémé Doule. 

 

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Above: beautiful photos by Sasufi and Jeremy.

 

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Above: the location of the wedding was just stunning. Tasmania is just so beautiful!

 

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Above: Group shot! The best Best Man speech ever, cake cutting, the ICE-CREAM VAN and the diamond piñata!
(Cake cutting and piñata shots thanks to Rob Cordiner on his 35mm film camera.)

 

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Thank you. I love you all.

x e.

Ps. Next post will be back to usual. I’ve got a super delicious recipe for you that I’m really excited about sharing.

Easy Miso Ramen with Homemade Noodles

Saturday was a beautiful day which was spent walking down Smith Street, browsing in a few of the beautiful furniture and homewares stores and finishing up having an early dinner at Shop Ramen. This place is one of my favourite places to eat, especially when you want a good, healthy and cheap feed. I have to admit, I don’t eat a lot of Japanese so I’m no connoisseur but Shop Ramen’s ramens are the best! I particularly love the vegetarian Ramen they make with cashew milk as they use the tastiest little marinated mushrooms I’ve ever eaten. I don’t even like mushrooms but they are too good to push to the side.

My impromptu dinner at Shop Ramen had me inspired to make my own ramen at home. I was so inspired I went home and researched to find a delicious recipe I could make my own. But my excitement soon turned and I became quite daunted by the task; Japanese food really isn’t my forte and I didn’t know what I’d got myself into! But, me being the sort of person I am, I had to press on. I’d also decided to make my own noodles as we received a pasta making machine for our wedding. I was keen to get it out of the box and make it look well used!

After looking at loads of recipes, I finally decided keep it simple (at least for my first attempt) and make a really simple miso ramen, also known as Shoyu Ramen. Overall the result was a success! It was super delicious and I’d highly recommend making it when you’ve got some homemade stock after a roast.

x e.

 

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Easy Miso Ramen with Homemade Noodles

Feeds 4

Stock

8 cups homemade chicken stock (about 2 cartons of store bought stock)
2 carrots, chopped
6 spring onions, chopped
3 cloves garlic, crushed
2cm square ginger, sliced
3 tbsp mirin
2 x 6g packet of miso soup
1 sheet of nori
enoki mushrooms

Garnish

2 eggs
6 spring onions, thinly sliced
1 sheet of nori, thinly sliced
handful of bean shoots
pinch of sesame seeds

1. Add stock to a large stock pot and add all ingredients in and let cook for a good 30 minutes

2. Meanwhile, boil eggs for 7 mins for the correct consistency and cut in half. Prepare all garnish ingredients and start making the noodles.

3. When you’ve cooked the noodles, prepared the garnish and the stock is done, divide the noodles between four bowls. Add stock and garnish each bowl with half an egg, bean shoots, enoki mushrooms, chopped nori and some sesame seeds.

 

Noodles
1.5 cups plain flour
2 egg
1.5 tsp salt
2 tbsp water
1. Place dry ingredients in a large bowl. Make a well in the centre  and beat eggs and water inside. Slowly combine all ingredients until it comes together in a dough.

2. Once combined, place the dough on a clean work bench dusted with flour. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough isn’t too sticky. Add more flour if need be and keep kneading.

3. When you think the dough is at the right consistency, roll it through your pasta machine on the thickest setting. If it feels a little sticky still, add some more flour, fold over and roll it through the pasta machine again. Move the settings down each time so it becomes thinner than pass it through the noodle or spaghetti setting when it’s thin enough. If you mess it up the first time, roll it out and start again!

4. Place noodles in a pot of boiling water for 1-2 mins max, strain and add to your ramen just before serving.

Strawberry Swirl Pound Cake with Strawberry Buttercream Icing + Introducing Emily Godfrey!

I was just about to say, it feels like an age since I last posted but that’s because it has been! Three whole months since the Amsterdam Gingerbread House I made… golly! I’m so sorry it’s been so long but unfortunately, planning a wedding takes up a lot of time. It’s even more time consuming when you plan on making and crafting everything yourself (with the help of some good friends of course). Yes I had quite a few crafternoons with some very creative friends who helped me cut, sew, tie and glue together a whole lot of decorations for the big day. Without them we couldn’t possibly have had the beautiful wedding we were so fortunate to have.

Just over two weeks ago I finally said ‘I do’ on our fourteenth anniversary. Yes! Fourteen years and I’m now officially Emily Godfrey. We were seventeen when Seb asked me out at the school fair and have been inseparable ever since. We got hitched on the beautiful Tasman Peninsula at Cascades Colonial on the Sunday of a long weekend, and lucky for us we had beautiful weather. The night before the wedding we organised a BBQ and pop-up drive-in movie night on-site at Cascades Colonial – needless to say the ‘John Candybar’ was in full swing with popcorn and lollies on offer. It was a great way to keep everybody’s ‘powder dry’ for the following day and still have an entertaining night! It’s not too often you can watch a great movie projected onto the side of a convict mess hall in the middle of nowhere – huh?

I’ll write a little more about the wedding in my next post (hopefully I’ll have some of the photos to share then) but for now I thought I’d share pictures of our wedding invites – they were a bit of fun. Seb, the cleaver little minx, designed our wedding invitations (in 3D with pink and green 3D glasses!), RSVP, information, map and thank you cards – I absolutely loved them. Our very talented friends Simon and Jenna at The Hungry Workshop were kind enough to print the invitations for us and they looked absolutely amazing! If you ever need wedding invitations designed or printed then these are the guys you need to talk to – they’re the best!

On that note, I’d like to to thank everyone who helped us out along the way; I dedicate this post to you guys. Seb and I are both so, so lucky to call you our friends. Our day was just as amazing as we had imagined, and it couldn’t have been possible without all your help – you know who you are ; )

Anyhoo, this weeks recipe is a Strawberry Swirl Pound Cake with Strawberry Buttercream which was roughly based on a pound cake recipe I found in my book The Art of French Baking. It’s one of my favourite books. My brother gave it to me which makes it extra special. I had a dig around for a strawberry cake recipe as I had a punnet of strawberries in the fridge… little did I know that strawberry cakes don’t really exist! After looking at a few Strawberry Buttercream recipes I decided I could use some of the strawberry syrup to swirl into the cake, and… it was delicious! The Strawberry buttercream is amazing and tastes incredible.

So this weekend, why not invite your friends around and bake for them. Friends are very special people, and what better way to show the people you love than to cook for them :)

x e.

Ps. I found my love heart bake tin at the Evendale Market in Tassie. This place is fantastic, aaaaaand they still only charge 20 cents entry! Love Tassie!

 

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3D Wedding invitations: designed by Seb at Open Season, printed by the talented Hungry Workshop

 

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3D Wedding invitations, RSVP & thank you cards: designed by Open Season, printed by the talented Hungry Workshop

 

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left: wedding favours – loose leaf tearight: thank you cards – designed by Open Season, printed by the talented Hungry Workshop

 

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Strawberry Syrup

1 cup strawberries, hulled and chopped
1/4 cup water
1/4 cup white sugar
muslin cloth (optional)

 

1. Add strawberries, water and sugar in a saucepan and bring to the boil

2. Let simmer for about 10 minutes then remove from heat and let cool. If you prefer a smoother syrup without the annoying little seeds, use some muslin cloth to strain the mixture.

 

 Strawberry Swirl Pound Cake

based on the recipe by Ginette MathiotThe Art of French Baking

300g plain flour
300g butter, melted
240g sugar
6 eggs
2 tsp vanilla extract

 

1. Preheat oven to 160*C. Grease two 20cm cake tins.

2. Melt butter and set aside to cool. Measure out the flour, sugar and separate the eggs.

3. Whisk egg yolks and sugar for about 5 minutes, until the mixture is pale and double in size. Slowly fold in flour, vanilla extract and butter a spoonful at a time until combined.

4. In a separate bowl, whisk egg whites until they form stiff peaks. Once whisked, gently fold egg whites into the yolk mixture.

5. Pour in a quarter of the cake mixture into each pan and add 3 tablespoons of strawberry syrup into each. Add the remaining mixture into the pans and gentle swirl the batter with a knife 4 or 5 times (you don’t want to over mix). Place in the oven and bake for 30-40mins or until golden brown.

 

Strawberry Buttercream Frosting

1 cup butter, softened
4 cups of icing sugar, sifted
4 tablespoons strawberry syrup

 

1. Beat together butter and 1/2 cup of icing sugar at a time until all sugar is completely combined. Slowly add the strawberry syrup a tablespoon at a time and then bean on high for about 15 seconds.

2. Pace a small amount of buttercream icing between the two cakes and continue to decorate the outside with the remaining mixture.

Enjoy!

Amsterdam Gingerbread House!

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Merry Christmas everyone! Festive season is well and truly here – and I’m loving every minute of it. I’m a Christmas freak if you haven’t figured that out already! I’ve even discovered a radio station on our digital radio called ELF radio, playing Christmas carols 24/7. Amazing!

This weekend we went to a big Christmas BBQ, which was a great excuse to catch up with friends. I’ve been so busy lately, I feel like I’ve hardly seen anyone. Anyway, the lead up to Christmas is a great excuse to get everyone together before we all disperse off to our little pockets of the globe.

 

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In the spirit of Christmas, I thought I’d make a gingerbread house to take to the BBQ. Now this take a little planning and foresight, as I don’t have much time of an evening. You really have to make it over a few nights – it took me three! The first night I made the cookie dough. The following night I cut out and baked the walls and roof, and the final night was spent doing the fun bit, decorating. Let me tell you, it’s not for the feint hearted; my right hand had cramped from icing for a few straight hours. BUT all in all it was TOTALLY worth it. It was a hit at the party, in all it’s two-story-Amsterdam-style glory! Damn it was cute!

 

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I made my first gingerbread house two years ago – which you can see over here. I also recently shared it on instagram. It was then that somebody told me that it’s tradition to smash it with a rolling pin? Not sure how much fact there is in that, do you know? Anyway, as I made the damn thing, I get to SMASH it! Let me tell you, it takes quite a few whacks to demolish it – quite the sturdy feat of architecture. You can see the image below at the point of impact! Well, I guess you’ll have to wait another two years to see my next one (every year is a bit too much me thinks!).

Are you going to try your hand at making one this year? Let me know if you do! I want to see photos!

x e.

ps. I’ve also included some photos of us from a couple of weeks ago  in Tassie finding the perfect Christmas tree!

 

 

 

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The smash!

 

Gingerbread House

3 1/2 cups self-raising flour
1 cup plain flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup firmly packed brown sugar
185g butter, chopped
1/2 cup golden syrup
2 eggs, lightly beaten

2 egg whites
3 cups icing sugar

 

1. Preheat oven to 180°C. Combine flours, ginger, cinnamon, sugar and butter. Mix until it resembles breadcrumbs. Whisk golden syrup and eggs together in a jug and add to the dough mixture until it just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 4 hours or until well chilled.

2. Roll dough, 1 portion at a time, between 2 sheets baking paper until 5mm thick. Remove top layer baking paper. Using cardboard cut-outs as a guide, cut shapes from dough.

3. Line 4 baking trays with baking paper. Place gingerbread on trays. Bake, 2 trays at a time, for 15 minutes or until firm. Cool on trays.

3. Make royal icing: Using an electric mixer, beat egg whites until soft peaks form. Gradually add icing sugar, beating constantly until thick.

4. Once gingerbread has cooled pipe and decorate the walls and roof. Once decorated, use icing to join the walls to the plate & the walls together (you may need an extra hand or cans of food to hold until icing dries). Use icing to attach roof to walls, using cans to support roof (to prevent it from slipping off walls) until icing dries completely. Use any sweets to finish decorating! Have fun!

Christmas Presents: Homemade Granola

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Christmas is just around the corner folks! Crazy – I know but it’s true. I’m super unorganised at the moment in practically every aspect of my life: with the blog, organising the wedding, work, so I haven’t even thought about Christmas baking. In fact, I’m trying to be super healthy this year (especially with the wedding around the corner) so my baking will be very limited this year – booo. In saying that, we’re going to a big Christmas BBQ this Saturday so I’m planning on baking to my hearts content (get it out of the system) and everybody else can eat it for me. Happy days!

 

 

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I just love baking. I’ve got a few ideas running around the top paddock, but for now I’ve got this little brekky’ recipe for you. Granola is one of my favourite treats in the morning. It’s pretty special when people make their own home batch for you too. This is a super healthy version, it’s not too sweet but contains all the nutty goodness you’d expect from a delicious granola. Pop it in a nice big jar with some pretty ribbon and you’ve got yourself  a lovely homemade gift from the kitchen. Christmas can’t get much better than that!

Also, just a quick reminder that the Adeline & Lumiere Christmas book is available for sale over here at my Etsy store. It’s only $25 and makes a perfect stocking filler for the one you love, a colleague’s kris kringle, or heck, just a little something something for yourself! It’s also available to buy in-store at the Hill of Content Bookshop, a new shop called Melbournalia (I want everything in there) and in Dymocks Hobart.

Till next time gadgets…

x e.

(ps. 15 days till Christmas!)

 

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Christmas Presents: Homemade Granola

 

150g dates, pitted
2 tsp vanilla essence
2 1/2 cups rolled oats
95g quinoa
40g  pepitas
50g almonds, chopped
1 tsp ground cinnamon30g shredded coconut
handful of crasins (or sultanas)

 

1. Preheat oven to 150ºC and line two trays with grease proof paper. Put the dates into a medium size bowl and cover with 1 cup of boiling water. Let sit for 20 minutes to soften. After this time, add dates (keep the water) to a food processor and blitz until smooth. Add the water a little at a time and stir by hand until combined.

2. Place rolled oats, quinoa, pepitas cinnamon and almonds into a large bowl. Pour the date mixture over the top and stir well until it has coated all oats and quinoa. Spread the oat mixture out over the two trays and place in the oven for 10 minutes.

3. Stir the granola then place back in the oven for a further 15-20 minutes or until golden brown. Remove from the oven, add coconut and crasins then let cool. Store in an air tight container and consume within two weeks.

Roasted Pumpkin, Capsicum & Pomegranate Salad

Busy busy busy…and it’s only going to get worse with the silly season fast approaching! Yes – the festive season is hot on our heels, only 5 weeks away. GULP! So with that in mind, I’ve been busy arranging a reprint on the Adeline & Lumiere Christmas book. Last year I was so busy designing the book, arranging the printing, sending them out, it was all a mad rush to ensure everybody had them before Christmas. To make a brand new book was a little bit too much for me this year, so I thought I’d just reprint the book as it was so popular. I’ve added the book on Etsy so you can buy your copy of the book —>  here!  <—- At just $25 each, they’re the perfect present for Kris Kringle or just a stocking filler. I’m hoping to have a few stockists in Melbourne & Hobart but I’ll let you know on my social media channels so keep your ears to the ground. JUST so you remember what the book looks like, I thought I’d pop a couple of pictures in of the page layouts.

 

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Delicious Fruit cake!

 

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Hmm! I’m still pretty chuffed with it – even a year on!

Anyway, now on with the usual recipe. With the impending holiday season filled with naughty eating I thought I’d try to be very healthy over the next couple of weeks. This week is a delicious salad filled with wholesome nutty brown rice to fill you right up, with deliciously roasted pumpkin and capsicum with fresh pomegranate. I swear, anything with pomegranate sprinkled over the top just makes a dish go from zero to hero. Fact. Together I’ve added some pomegranate molasses which I think really makes this dressing. Try this salad this weekend by it’s self for lunch or with a bbq – either way it’s a perfect healthy feed.

x e.

 

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Roasted Pumpkin, Capsicum & Pomegranate Salad

Feeds 2 as a main meal or 4 as a side salad.

1 cup brown rice
700g pumpkin
1 red capsicum
1 handful baby spinach
1 pomegranate1 tsp cumin
1/4 cup parsley, chopped
1 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp olive oil
salt & pepper

1. Cook the brown rice according to the packet instructions. Once cooked, place in a large salad bowl

2. Dice the pumpkin into cubes and pace on a well oiled tray. Sprinkle cumin and season with salt and pepper. Cut the capsicum in half and place in the same baking tray if it fits (saves on washing!). Roast for 30 minutes on 200ºC or until golden brown and the capsicum skins are blistering. Remove from the oven and once cool, peel the capsicum skins off and cut into thin strips. Place all ingredients into the same large salad bowl as the rice.

3. Meanwhile, add the chopped parsley and handful of spinach leaves. Cut the pomegranate in half. Squeeze any excess juice into a small jug and remove the pomegranate seeds into the salad bowl. In the same small jug with the pomegranate juice, add the pomegranate molasses, red wine vinegar and olive oil and mix well.

4. Toss all the salad ingredients together and pour the dressing over the top.

Strawberry & Mint Riesling Slushie

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Well things have progressed slowly with the wedding plans, although I’ve still got a lot of the essential things that need doing. You know, just things like caterers, buses and accommodation… but THE dress has been bought! It’s amazing and I love it. Yes! Unfortunately you’re all going to have to wait until March to see it. Don’t worry, I’m sure it’s going to come around really soon. Gulp. So much to do!

 

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Righto, as you may (or may not be aware) today is the MELBOURNE CUP! It’s the race that stops the nation. (C’mon number 5, 6 or 17 – I’ve spent up a big fat $2 on each of you!). Anyway, it’s a day of fancy frocks, facinators, French champagne and fast horses – so I thought I’d better arm you with the bestest’ most delicious boozy drink to make at your Melbourne Cup party – too fun! This is a lovely (slightly sweet) fresh drink that would be perfect on a nice warm day (which today is supposed to be (in Melbourne anyway – fingers crossed). So, pop down to the shops, pick up some strawberries (they’re in season), a lime and a wine. Blitz it all in the blender then pop it in the freezer before your guests come around.

I highly recommend you give it a go. It’s something a little different for your Melbourne Cup party, or for any one of your summer BBQs.

Giddy up.

x e.

 

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Strawberry & Mint Riesling Slushie

2 1/2 cups strawberries
juice of one lime
750ml Riesling or another sweet wine
2 tbsp sugar
a handful of mint finely chopped

 

1. Set one cup of Riesling aside.

2. Place all other ingredients into a food processor and blitz until smooth. Pour the mixture into an ice tray (I used a mini loaf tin which worked perfectly) and freeze for a minimum of four hours.

3. After the mixture has frozen, place it back in the food processor with the remaining cup of Riesling and blitz until smooth. Serve immediately in glass with a cute paper straw!

Sweet Orange Marmalade

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I think marmalade gets a bit of a bad wrap. I used to go through phases when I was a kid but generally I quite liked it, just as long as it wasn’t the bitter kind. A couple of weeks ago I thought I’d try my hand at a mandarin marmalade. In fact I actually tried to make it twice, both times with no luck at all. Silly mistake, but the first time round, I’d forgotten it was on the stove. It cooked for too long and almost turned to burnt toffee! Thick and impossible to spread. My second attempt I actually ruined a cast iron pot… I don’t know what my problem was, but mandarin marmalade wasn’t my thing. However, I was dead-set on trying to make some sort of preserve with our delicious citrus fruit before it’s all out of season.

Nothing is without reason though. Whilst making the mandarin marmalade I’d discovered that it was better to blend the fruit before adding it to the pan. I thought I’d apply this knowledge to my simple orange marmalade to ensure a super smooth consistency. The one thing I disliked when I was a kid was discovering a big chunk of fruit in my jam. I can’t say it was smoother than a non-blended marmalade but the texture, for me, was perfect!

So, it may not have been the most ground breaking recipe but at least I learnt something – and that is what cooking is all about.

Now I’m interested, do you guys like marmalade? If not, perhaps you should give it another go?

:)

x e.

Ps. I have a very special recipe coming up shortly. Watch this space!

 

Sweet-Orange-Marmalade_for_web

Sweet Orange Marmalade

6 Valencia oranges or other sweet variety of orange

600g white sugar

 

1. Wash and peel oranges and put the skins to the side – you’ll need them later. Place the flesh of the orange in the food processor and blitz until smooth. Place the orange juice in a large heavy bottomed pan on medium heat with 3 cups of water.

2. Once the orange juice starts to boil place the sugar in the pan. Meanwhile take the skin of the oranges and cut into super fine slivers. Place about 50g of the chopped peel into the pot and let cook for about an hour. Place a small saucer in the freezer – you’ll need this to check when it’s almost ready

3. After an hour, place a small spoonful on the frozen saucer. When the marmalade is ready it’ll be a good thick consistency.

4. Next you’ll need to sterilize your jars. Wash both the jars and lids in hot soapy water and rinse them thoroughly. Place them in a preheated 140ºC oven for 10 minutes right side up. Ensure the jars aren’t touching each other and in the last 5 minutes place the lids in the oven as well. I don’t like to leave the lids in for too long otherwise the rubber seals in them melt!

Serve on thickly sliced bread with lashings of butter. So simple but so delicious.