I don’t usually do ‘craft’ here on the blog but I was quite inspired after looking through Pinterest (who isn’t with all the amazing things you can find on there). Check out my Pinterest over here. I found this recipe by Woodside Kitchen here via Pinterest. The recipe was just like baking so I had to give it a go. I used foliage and lace to make patterns in the dough before using cookie cutters to cut them out. This is a great project to work on with little ones too (especially now school holidays are in full swing!). I also used these decorations as gift tags on my presents – they look so cute!
Homemade Christmas Decorations
1⁄2 cup cornflour 1 cup baking soda 3⁄4 cup water
1. Preheat oven to 80ºC. Add cornflour, baking soda and water together in a small saucepan. Place on medium heat and stir continuously. Cook until the mixture looks like mashed potato then take it off the heat.
2. Place the mixture in a bowl, cover with a wet tea towel and let cool for 5-10 minutes. Once cool enough, knead it on a surface dusted with cornflour. Roll the dough out to 5mm thick and cut with cookie cutters and decorate. Use a skewer or straw to punch out a hole for the string.
3. Line a baking tray with grease proof paper and place the decorations on the tray. Bake the decorations in the oven for about an hour. Once baked, thread some ribbon or twine through the holes.
* Use leaves, lace, anything with a pattern to imprint the dough before punching out shapes with the cookie cutters.
Good morning/afternoon everybody! This week, as promised, I have photos to share from the latest food shoot I did for Bishop of Ostia in Brunswick. I think last week I may have made a little mistake and said it was for Pope Joan (the sister restaurant right next door) so my apologies! Luckily for you, I have a bit more information about what’s on offer. Chef Matt Wilkinson has created a delicious “Duck cassoulet of sorts with pressed spiced leg and a Brussels sprout leaves salad“. To compliment these delicious wintery flavours, they’ve matched New Zealand’s Fickle Mistress pinot noir. All throughout the month of July you can order the cassoulet and salad for two with a bottle of wine, all for $70! Err… bargain! I can speak from first hand, it is all delicious.
Last week I also flew down to Tassie for a last minute family trip. It was so good to catch up with everyone, even if it was brief. Some friends of ours from Melbourne just happened to be visiting Hobart at the same time, so we played host; starting with a guided tour of Salamanca market & Battery Point. It was a good excuse to re-explore our hometown. The beautiful old sandstone buildings of Hobart Town are something you take for granted when growing up. I didn’t have my camera on me at the time but you can check out some of my instagram photos from our trip.
All round it’s been an exhausting couple of days! Due to the last minute Hobart trip, I (unfortunately) don’t have a recipe for you this week, but I do have the photos from last weeks food shoot. I hope you all have a fantastic week. ; )
No recipe this week but it’ll be back to normal next week… promise!
Yesterday was the Adeline & Lumiere ONE YEAR BLOGIVERSARY! Can you believe it? Oh my, how time flies. This year has been a huge learning curve in terms of my food photography and styling. I cringe when I look back at some of my first photos (please don’t go back and look at them)! I’m almost tempted to go back and re-post new photos but I think it’s good to remember how far things have progressed.
It’s also been one year since we moved to the wonderful city of Melbourne. I honestly don’t think this blog would have happened if we hadn’t moved here. It’s such an inspiring city, and I feel this is just the beginning.
I was lucky enough to have one of my dear friends pop over from Tassie for a few days this weekend. On Friday we had a great night out at Little Creatures for a few of their famous (and my favourite) Pipsqueak ciders. We shared a few of their yummy dips and woodfired pizzas which was incidentally the inspiration for this post. The next day we had a leisurely stroll down Brunswick St. and ended up at Madame Sousou for a latte and a pain au chocolat in the glorious sunshine. Ahhhh, such a lovely start to the day.
On Sunday I whipped up this trio of dips for an afternoon snack with our friends. Dips are so easy to make and so much nicer than any that you’d get from the store. If you have a few key base ingredients it’s really easy to whip-up all sorts of different dips. The roasted carrot was a clear favourite of the three, although they’re all winners, and all completely different. Lets just say, at the next group gathering I’ll bring the dips!
Beetroot & Feta Dip
420g tin of beetroot (including 1 tsp of the juice it comes in)
1 heaped tbs Greek yoghurt
1 finely chopped clove of garlic
salt & pepper to taste
1/2 tsp cumin
1/2 tsp sweet paprika
Handful of feta to crumble over the top
In a food processor chop and blitz the beetroot, garlic and a tbsp of beetroot juice until finely chopped. Add the Greek yoghurt, cumin, paprika and salt and pepper and blitz until smooth. If it’s still a little too thick, add some more yoghurt, beetroot juice or a little olive oil. Crumble the fresh feta over the top just before serving.
(I’m not a fan of anchovies but traditionally they are used in the recipe)
Place all olives, garlic and anchovies (if using) in the food proccessor until finely chopped. Whilst blending, add the olive oil a little at a time until it forms into a smooth paste sort of consistancy.
If you have excess tapenade, place it in a jar and cover with olive oil. It can be stored in the fridge like this for a good couple of weeks. Tapenade is perfect to add the sandwiches etc for a tasty alternative to butter.
Roasted Carrot Dip
3-4 cloves of garlic
1 tsp cumin
1 tsp coriander
1 tsp sweet paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
salt and pepper to taste
3 tbsp greek yoghurt
1/2 juice of a small lemon
1 tbsp olive oil plus a little extra to garnish
spring onion for garnish
spanish onion for garnish
Place the whole carrots in boiling water for 5 minutes to part cook them. Once blanched, drain well and add the carrots to a well oiled baking tray with the garlic. Place in the oven and let them roast for 45 minutes.
Once the vegetables are cooked, allow them to cool, then add them to the food processor. Blitz them until they become a thick puree, then add yoghurt, cumin, coriander, paprika, nutmeg cinnamon, salt and pepper. Squeeze the juice of the lemon and continue to blitz. If the recipe is still a little too thick, add some more yoghurt until you reach the right consistency.
Preheat oven to 180C. Lightly brush the pitta bread (use as many as you need) with olive oil. Over the top of each pitta, sprinkle a pinch of each spice over the top. Season well and cut up into to small rectangles. Place on a baking tray and cook for 5 mintues or until golden brown and crunchy. Serve with your freshly made dips… deeeeelish! Thanks to Soph for the great idea ; )
Well how was everybodys’ weekend? I don’t know about you but mine was great! First of all I had two pieces of good news on Friday afternoon…
1. I found out I got a new job (wooohoooo!) It was a three month process from the first interview, but it was worth the wait. Good things really do come to those who… well, you know ; )
2. The second bit of good news was that I won a competition from The Design Files blog! The new book by ‘The Little Veggie Patch Co.’ (who were guest bloggers on TDF last week) will be cherished dearly. This book will come in handy as Seb just made me a new planter box out of old floorboards. I look forward to seeing what else we can grow in our minuscule courtyard… I’ll keep you updated.
On Friday afternoon, to congratulate me on these two wins, Seb came home with a bottle of amazing French Champagne and flowers – sheesh what a guy! Happiness = Champagne and flowers :) What a lovely surprise.
After all the exciting news I still had a weekend getaway to look forward to. A group of us drove down the rainy coast to Fairhaven and rented a shack. Although it was dark, gloomy and rainy, it meant we could light the open fire and play lots of card games in the warmth. Now that’s proper shack entertainment. My friend Rob hit the nail on the head when he said, “When you go to a shack you either want it to be really sunny and beautiful, or cold and rainy – anything in between is just meh”. It was quite fitting that we had the best of both…
The next day the weather completely flipped. We had blue skies and glorious sunshine, so it was straight to the beach for a dunk in the the waves. From the beach we hiked up to a nearby lighthouse, which was apparently the location of the kids show ‘Round the Twist’ – for all you Aussie readers out there.
The Great Ocean Road is such a beautiful part of the country, I can’t wait to get back there for another adventure!
1. Purée all ingredients in a blender. If you don’t like the seeds, strain through a fine sieve and discard. Otherwise leave them in.
2. Place in a suitable sized bowl in the freezer until its set hard. Once completely frozen, place it back in the blender or food processor and blitz it again. Return it to the freezer for an hour or so more. This will soften up the sorbet so it’s easier to serve. Alternatively, freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.
1. Preheat oven to 170°C and line a large baking tray with baking paper.
2. Place sugar, eggs and grated lemon rind in a large bowl and beat well until pale and creamy.
3. Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
4. Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
5. Preheat the oven to 140°C. Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.
Since moving to Melbourne I’ve been using my friend’s bike to get around but last week the brakes went and had to catch a tram to work (eeiiiwww). Sooooo, I decided to buy a brand new bike. My new bike is very pretty indeed -
Image courtesy of Giant Bikes
It’s got all the bells and whistles, including a kickstand, reflective wheels, mint green wheel hubs (I guess that’s what they’re called?) and a matching mint green basket (all I need now is a little puppy to put in it!) Love it. Ding ding!
After 8 months of living out of a suitcase and a small tea create box of clothes, I will once again be settled in a house I can call my own-ish! After living in the UK for almost 5 years, Seb and I decided to move back to Australia. Although not moving back home/home to Hobart, we’ve relocated to just a hop skip and a jump over the pond to Melbourne, which is the perfect sized city. It’s got that small town friendliness feel with that extra pizzaz of cool stuff to see and do.
Moving to this new city has been a long time coming but now we’re finally here. I have my own space and my own kitchen – simple pleasures! Through this blog I aim to document and photograph the amazing creations that will come out of that kitchen.
Move in day is tomorrow. We’re hiring a man in a van and picking up all our boxes that we packed up 8 months ago. It’s going to be Christmas day all over again! I can’t wait to see what I’ve packed, because I can’t for the life of me even remember! There are a few precious items that I can’t wait to get my mitts on… the amazing Morroccan jewellery box and of course all our kitchen gadgets…love.