Tuesday, August 30, 2011

Lemon & Herb Chicken Schnitzels

Serve these delicious chicken schnitzels with hot buttery pasta and steamed broccolini for a complete meal.

Ingredients (serves 4)
4 chicken breasts fillets, trimmed
1/3 cup plain flour
2 eggs
2 cups fresh wholemeal breadcrumbs (see note)
1 lemon, rind finely grated
1/2 cup flat-leaf parsley leaves, finely chopped
1/4 cup sage leaves, finely chopped
2 tablespoons butter
extra-light olive oil, for frying
250g dried egg tagliatelle pasta
steamed broccolini and lemon wedges, to serve

1. Preheat oven to 130°C. Place chicken between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 4mm thick.

2. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parsley and sage in a separate shallow dish.

3. Lightly coat chicken in seasoned flour, shaking off excess. Dip in egg then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure.

4. Place 1 tablespoon butter in a large frying pan. Pour oil into pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels.

5. Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain and return to saucepan. Add remaining 1 tablespoon butter and season with salt and pepper. Toss gently to coat. Serve schnitzel with pasta, broccolini and lemon wedges.

To make 2 cups fresh wholemeal breadcrumbs, place 4 slices wholemeal bread (crusts removed) in a food processor. Process to fine crumbs.

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Monday, August 29, 2011

Home Office Storage & Organiation Solutions

Create a home office anywhere with these ideas from Better Homes & Gardens for streamlined storage and efficient organisation.

Create a corner office at home by zoning a section of a larger room (such as a living room or family room) as a work zone. Behind this desk, a large bookcase fulfills all the storage needs of this work area in one simple system. For more storage, hang floating shelves along the wall. When planning your home office, make sure there are adequate outlets nearby for computers, printers, and task lighting.

In a small space, take office storage to the walls to keep work surfaces clutter-free. In this space, cubbies were mounted to the wall and magazine holders were screwed into the bottom of the cubbies for an innovative mail sorter. For an easy and affordable work surface, transform a slab door into a desktop by mounting it to a wall and placing bookcases or file cabinets beneath it for support.

Bump a desk up against a window with a deep window sill and use the sill as an improvised shelf for baskets and boxes. Plus, placing a desk near a window provides plenty of natural light.

Capitalise on a corner office space by extending upper cabinetry into an L shape rather than just straight across the back of the desk. Use this new found storage space for display or for office necessities, such as files and desk supplies.

Serve all your organisational needs with a combination of basic solutions. Mount squares of fabric-covered corkboard for posting notes, pegboards for hanging supply cups and bins, and whiteboards or chalkboards for jotting down reminders.

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Thursday, August 25, 2011

Chicken Stuffed With Bocconcini & Spinach

Get ready for a week of healthy dinners with the September issue of Good Taste magazine. Everything is low in fat and salt but high in taste. The Chicken Stuffed With Bocconcini & Spinach look simply delicious! Using bocconcini rather than full-fat cheese gives your dish a healthy twist.

Serves 4
Prep & cooking 30 mins
Cost per serve $4.51
250g baby spinach leaves
600g Red Delight potatoes, peeled, coarsely chopped
80ml (1/3 cup) skim milk, warmed
2 tbs chopped fresh chives
4 (about 150g each) chicken breast fillets
2 roma tomatoes, thinly sliced
100g bocconcini, thinly sliced
Olive oil spray, to grease
Steamed broccolini, to serve

1. Preheat oven to 200°C. Place spinach in a large heatproof bowl and cover with boiling water. Set aside for 30 seconds or until just wilted. Refresh under cold running water. Drain and squeeze out excess liquid.
2. Cook potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Gradually add milk and mash until creamy. Stir through chives.
3. Meanwhile, use a small sharp knife to cut a deep horizontal slit into the side of each chicken breast to create a pocket (don't cut all the way through). Divide tomato, bocconcini and spinach among pockets. Secure with toothpicks.
4. Heat a non-stick frying pan over high heat. Spray with oil. Cook chicken for 2 minutes each side or until lightly browned. Transfer to a baking tray. Bake for 10 minutes or until cooked through. Cover with foil and set aside for 5 minutes to rest.
5. Remove toothpicks from chicken and serve with potato and broccolini.

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Tuesday, August 23, 2011

AURA Sienna in Scarlet… Red Without Reservation

Brighten up your bedroom with this bold quilt cover from AURA! Add cushions or a throw in earthy tones and your bedroom will look refreshed and ready for those warmer months.

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Monday, August 22, 2011

Fruit Scrolls

Kids and grown-ups will love these homemade fruit scrolls for a tasty morning or afternoon treat.
Preparation Time 20 minutes
Cooking Time 25 minutes
Makes 8

450g (3 cups) self-raising flour
1 tbs caster sugar
1/2 tsp baking powder
50g chilled butter, chopped
1 egg
310ml (1 1/4 cups) buttermilk
115g (1/3 cup) no-added-sugar fruit spread
70g (1/2 cup) chopped pecans
1. Preheat oven to 180°C. Line eight 200ml-capacity muffin pans with paper cases. Combine the flour, sugar and baking powder in a large bowl. Add the butter. User your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre. 
2. Whisk the egg and buttermilk in a jug. Pour into the well and use a flat-bladed knife to mix until the dough just comes together. Turn onto a lightly floured surface and bring the dough together into a ball.
3. Roll out dough to a 26 x 30cm rectangle. Spread with fruit spread and sprinkle with pecans. Starting from the long side closest to you, roll up to form a log. Cut into 8 slices. Place a slice, cut-side up, in each lined pan. Bake for 25 minutes or until puffed and pale golden. Set aside to cool. 

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Friday, August 19, 2011

Introducing Waterford Fleurology

Fleurology is the union of fine crystal and floral artistry as it relates to individual style, creative expression and gracious living. Waterford Fleurology takes decorating with flowers to a whole new level of pleasure. A comprehensive range of varietal vases and companion glass flowers, this new collection reinvents the vase category and takes it to a higher form of art with exquisite shapes and complementary cutting patterns that present harmoniously.

Avaiable at selected David Jones and Myer stores.

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Tuesday, August 16, 2011

New from ECOYA

10 Reed Room Diffuser    
Designed for long lasting, passive scenting of small to medium architectural spaces. 200ml RRP $64.95

Sorrento Occasion Jar
Natural soy wax hand poured into a contemporary sand, soda ash and lime glass jar. Double packaged in a hand pressed. RRP $54.95

Body Exfoliator
A gentle hypoallergenic exfoliating cream using a natural bamboo stem extract to leave skin smooth and radiant. RRP $39.95


Monday, August 15, 2011

Kitchen Cabinets in White

Kitchen cabinetry is the focal point in most kitchens. White cabinetry is a classic choice for a kitchen. Providing a neutral backdrop, white cabinets can be left alone or dressed up with colorful art and accessories.

White cabinets are a versatile choice for a kitchen. Though usually available in laminate or thermofoil (which can be difficult to paint over), more expensive custom cabinets can be ordered in a painted white or cream finish with distressed or glazed details.

Temper an all-white kitchen with touches of other colors and textures. The brick niche and natural wood island in this kitchen warm up the look and feel of the space.

Though most of this kitchen sports bright white cabinetry, the island is a different story. A custom paint in pale green helps focus attention on this important element.

Soften the look of a kitchen by choosing off-white (rather than bright white) cabinets. This ivory hue works well with the brown wood tones and blue tiled backsplash for a room with elegant style.

This white kitchen would be pretty bland without the high-style furnishings. Sparkling touches of stainless steel and circular eating bar are this room's best features.

Cabinets with architectural details make an all-white kitchen anything but boring. Beaded-board panels, glass doors, and furniture-style legs add dimension and visual interest.

Friday, August 12, 2011

Cherry & Chocolate Tarts

Is there anything so delicious and soft than a simple cherry tart? We think not with this food fight winner!

Preparation Time 30 minutes
Cooking Time 30 minutes

Ingredients (serves 6)
300g (2 cups) plain flour
45g (1/4 cup) icing sugar mixture
150g chilled butter, chopped
1 egg yolk
2 tbs water
1 x 240g pkt Cadbury Dream white chocolate, coarsely chopped
200g fresh ricotta
1 x 250g ctn mascarpone

Cherries in red wine syrup
125ml (1/2 cup) light red wine (such as pinot noir)
100g (1/2 cup) caster sugar
550g fresh cherries, pitted

1. Place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just starts to come together.
2. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Preheat oven to 200°C. Divide pastry into 6 even portions. Roll out 1 portion between 2 sheets of non-stick baking paper to a 4mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Use a fork to prick the bases all over. Place on a baking tray in the fridge for 30 minutes to rest. Bake for 20-25 minutes or until golden.
4. Meanwhile, to make the cherries in red wine syrup, place the wine and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Add cherries and boil, stirring, for 3-4 minutes or until syrup thickens. Set aside for 20 minutes to cool.
5. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Set aside for 10 minutes to cool. Use an electric beater to beat the chocolate, ricotta and mascarpone in a bowl until smooth. Divide the ricotta mixture among the pastry cases and place in the fridge for 30 minutes to chill.
6. Divide tarts among serving plates. Top with the cherries and syrup to serve.

The syrupy cherries are only half the prize - just wait until you try the white choc filling! Prep: 30 mins (+ 1 hour resting, 10 mins cooling & 30 mins chilling time).

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Thursday, August 11, 2011

Carry Your iPad in Style

Keep your iPad secure with this stylish Sketch Canvas iPad Cover from kikki.K. Well padded with an elastic closure, the beautiful design allows you to keep your iPad protected and on the move. Also includes a elastic pen holder and a 40 page A5 notepad. RRP: $49.95

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Wednesday, August 3, 2011

Country Chicken Pie

It's famous for being footy-game fare, but with a little know-how you can turn this classic chicken pie into a family favourite.

Preparation Time 15 minutes
Cooking Time 60 minutes

Ingredients (serves 4)
1 tbs olive oil
6 (about 600g) chicken thigh fillets, cut into 2cm pieces
1 leek, white part only, sliced
1 carrot, peeled, sliced
1 celery stick, sliced
1 red capsicum, halved, seeded, coarsely chopped
2 tbs plain flour
1 cup (250ml) chicken stock
1/2 cup (70g) frozen corn kernels
1/2 cup (80g) frozen peas
1/4 cup (60ml) thickened cream
1 sheet (25cm) ready-rolled shortcrust pastry
1 sheet (25cm) ready-rolled puff pastry
1 egg, lightly whisked

1. Heat half the oil in a frying pan over high heat. Add 1/3 of the chicken and cook, turning occasionally, for 2 minutes or until brown all over. Transfer to a bowl. Repeat in 2 more batches with remaining chicken.
2. Heat the remaining oil in the pan over medium heat. Add the leek, carrot, celery and capsicum and cook, stirring, for 5 minutes or until leek softens. Add the flour and stir for 1 minute or until well combined. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until chicken is cooked through and sauce thickens. Add the corn, peas and cream and stir to combine. Remove from heat. Season with salt and pepper.
3. Preheat oven to 220°C. Line the base and side of a 20cm diameter (base measurement) pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven.
4. Spoon the chicken mixture into the pie shell. Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge. Lightly brush with egg. Bake in oven for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately. 

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Tuesday, August 2, 2011

Inka Indigo

A skyscape of ever-shifting blues and soft whites. Inka Indigo from AURA has the powerful restive feel of watching clouds scud across a summer's day. With the weather slowly warming it's the perfect time to update your quilt cover with AURA's Inka Indigo.

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