Monday, October 31, 2011

Laura Ashley In The Garden



Laura Ashley is renowned for its gorgeous floral designs inspired by an English garden and this season one of the key trends is floral! New and old floral designs are available in beautiful cushions, quilts and fashion pieces. These gorgeous floral prints will bring the garden inside your home and add a touch of romance.

Friday, October 28, 2011

Bacon & Roast Vegetable Penne



No-one needs to be stressed on waht to cook during the week! Whip up this quick pasta dish for dinner and everyone will be satisfied.   

Ingredients (serves 4)
500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
1 fennel bulb, ends trimmed, thinly sliced
2 green zucchini, ends trimmed, thickly sliced
1 red onion, halved, cut into wedges
2 tbs olive oil
1 x 125g pkt 98 per cent fat-free bacon (Weight Watchers brand), cut into thin strips
200g dried penne pasta
1/3 cup loosely packed fresh basil leaves
80g shaved parmesan (Mil Lel brand)
 
Method
1. Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Place pumpkin and fennel on 1 tray. Place the zucchini and onion on another tray. Brush with the oil. Place fennel and pumpkin on top shelf of preheated oven and zucchini and onion on bottom shelf. Bake for 10 minutes or until tender. Sprinkle pumpkin and fennel with bacon and bake for a further 10 minutes or until brown. Remove from oven.
2. Meanwhile, cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
3. Add the vegetable mixture and basil, and toss to combine. Divide among serving bowls. Sprinkle with parmesan to serve. 

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Thursday, October 27, 2011

Time for a Spring Makeover?


Is your house in need of a spring makeover? Update your lougne or bed with Aura's collection of cushions, available in new season's colours.




 

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Wednesday, October 26, 2011

Lu Lin Tea Cubed



The new Lu Lin Tea Cubed features tea in cube-shaped bags that stay firm and allow the use of whole tea leaves without the leaves getting crushed, offering whole leaf tea flavour. Considerably larger than conventional tea bags, Tea Cubed bags not only keep their shape, but one nylon bag goes a long way, making up to three pots of tea. Tea Cubed comes in eight flavours including Green Tea (Dragonwell), Puerh Tea, and Fuijan Oolong Tea.

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Tuesday, October 25, 2011

2012 Leather Diary from kikki.K

 

Welcome 2012 in style with this A6 Daily Leather Diary from kikki.K. One page per day gives you plenty of space to record appointments and notes, while a monthly expenses section provides space to plan your budget and stick to it. Available in a range of colours.

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Monday, October 24, 2011

Waterford Crystal Snowflake Wishes Collection





Waterford Crystal Snowflake Wishes, a new series of collectable crystal giftware, in a delightful 10-year series of distinctive holiday ornaments, champagne flutes, barware and giftware. Each annual edition of Waterford Snowflake Wishes presents a theme of global aspiration, a wish. This year's wish is for JOY.

Snowflake Wishes is ideal for Christmas gift-giving and the festive table, wonderful for weddings, and perfect for New Year's celebrations. Collecting all ten editions of Snowflake Wishes creates a remarkable heirloom destined to be passed down for generations to come.

Friday, October 21, 2011

Tony Bennett Duets II



Legendary performer, Tony Bennett, celebrates a milestone 85th birthday with the release of his new album DUETS II. Proving that he can take his classic style and tunes and revamp them for today’s world.

The singer has completed recording with Lady Gaga and Aretha Franklin, adding to a celebrated list of artists previously announced including the late Amy Winehouse, Michael Buble, Norah Jones, John Mayer, Queen Latifah, Carrie Underwood and many others. Lady Gaga joined Tony for a rendition of the Richard Rodgers song, "The Lady Is A Tramp" and Bennett and Franklin collaborated on the Alan and Marilyn Bergman classic, "How Do You Keep The Music Playing."
 
Proving that he can take his classic style and tunes and revamp them for today’s world, he’s released another Duets album which is absolutely storming the charts.

Visit all good CD stores for a copy.

Thursday, October 20, 2011

Freedom Furniture Online Shopping



You can now purchase Freedom homewares online and have them delivered straight to your door. Decorate your whole house and not even leave the lounge! Choose from a range of bathroom accessories, soft furnishings, wall art, mirrors, lighting, storage, tableware, kitchenware, and out door living. 

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Wednesday, October 19, 2011

Palm Beach Collection

 

Palm Beach Collection is an exquisite eco-friendly Australian lifestyle product range for true lovers of contemporary style. The all-natural range is luxurious yet affordable and consists of beautiful hand-poured scented candles and reed diffusers in an extensive array of delicious scents including Vintage Gardenia, White Rose and Jasmine, Thyme and Sandalwood.

Tuesday, October 18, 2011

The Latest From Peter's of Kensington


Peter's of Kensington stock the latest and greatest products from all the biggest brands in homewares, kitchenware, dinnerware and more. Shop online or in store and you can expect to find the brands you love at prices that will surprise you – for all the right reason. Here are our favourites products this month…


Magimix – Vision 2 Slice Toaster $439.00

Magimix's Vision 2 Slice Toaster is the world’s first toaster which lets you watch your toast as it browns. Its double insulated glass windows allows you to instantly see your toast cooking so you can pop it out when it is exactly as brown as you like it. Using four long life quartz elements to consistently brown your toast, this toaster is packed with features to achieve the perfect toast, such as a clever Bagel setting for one-side toasting.


Joseph Joseph – Arena Self Draining Dish Rack Green $69.00

The Arena Self Draining Dish Rack has a concentric design with a sloping base which will drain your water away allowing your dishes to dry faster than ever before. The integrated spout will drain the water directly into your sink, keeping your sink surrounds clean and pristine. 



Really Safe Candles collection of battery-operated, flame-less candles are just like the real thing – but safer! They’re made from wax, and emit a soft, flickering light. There’s no messy wax and no flames to extinguish. Each candle has its own remote control so you can turn it on or off at the press of a button. Fill your home with the gentle glow of candlelight without the actual candles. These candles are the smart and safe way to add a little atmosphere to your home.

Monday, October 17, 2011

Plenty: Vibrant Recipes from London's Ottolenghi



London chef Yotam Ottolenghi presents a sumptuous collection of 120 vegetable recipes rooted in his Mediterranean heritage, his love of freshness and seasonality, and the diverse food cultures of his city. Perhaps because he is not a vegetarian himself, his approach to vegetable cookery is refreshingly innovative. A mouthwatering photo by Jonathan Lovekin accompanies each recipe.

Friday, October 14, 2011

Spinach Impossible Pie



Try this vegetarian spinach pie creation that is rich, satisfying and budget friendly!
 
Ingredients (serves 4)
1 bunch English spinach, trimmed
1 tablespoon olive oil
4 green onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon chopped fresh dill
100g feta cheese, crumbled
1/2 cup grated tasty cheese
4 eggs
1/2 cup self-raising flour
1 1/2 cups milk
Mixed salad, to serve
 
Method
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 4 cup-capacity, 23cm (base) pie dish. Place on a baking tray. Wash spinach. Pat dry with paper towel. Roughly chop. Heat 1 teaspoon oil in a large deep frying pan over medium heat. Add spinach. Cook, stirring, for 2 minutes or until wilted. Transfer to a plate. Cool for 20 minutes.
2. Heat remaining oil in pan over medium heat. Add onion. Cook for 1 minute or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl.
3. Place spinach in a sieve. Using the back of a large spoon, press liquid from spinach. Add spinach, dill, feta and tasty cheese to onion mixture. Stir to combine. Spoon over base of prepared dish.
4. Whisk eggs and flour together in a jug (mixture will be a little bit lumpy). Gradually add milk, whisking to combine. Pour egg mixture over spinach mixture. Bake for 30 to 35 minutes or until risen, lightly browned and set. Cut into wedges. Serve with salad. 

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Wednesday, October 12, 2011

Create with kikki.K



Create with kikki.K allows you to customise your own photo albums, calendars and memory books, a gift you’ll love giving. The new digital printing site allows customers to choose from a range of products and an extensive menu of kikki.K designs and DIY tools.

Tuesday, October 11, 2011

Zucchini & Feta Filo Roll with Pumpkin Mash



Begin your week with a vegie-packed family favourite that's deliciously sumptuous.

Ingredients (serves 4)
1 tbs olive oil
3 yellow squash, coarsely chopped
1 large green zucchini, coarsely chopped
2 garlic cloves, crushed
350g fresh ricotta
1/4 cup chopped fresh continental parsley
200g reduced-fat feta, crumbled
2 tsp chopped fresh rosemary
6 sheets filo pastry
Olive oil spray
30g (1/3 cup) dried (packaged) breadcrumbs
10g butter, melted
750g butternut pumpkin, peeled, de-seeded, coarsely chopped
95g (1/3 cup) basil pesto

Method
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender.
3. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper.
4. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet with olive oil spray. Top with another filo sheet. Spray with olive oil spray. Repeat with remaining filo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden.
5. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary. 
 6. Thickly slice the filo roll. Divide mash among serving plates. Top with the filo roll. Drizzle over the pesto to serve.   
 
Variations
Pumpkin & ricotta gnocchi bake
Omit the squash, zucchini, parsley, feta, filo and breadcrumbs. Preheat oven to 200°C. Heat the oil and butter in a frying pan over medium-high heat. Add the garlic, rosemary, pumpkin and 200g short-cut bacon rashers, coarsely chopped. Cook, stirring, for 5 minutes. Stir in the pesto, 1 x 500g pkt potato gnocchi, 250ml (1 cup) passata (tomato pasta sauce) and 125ml (1/2 cup) water. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Top with the ricotta and 35g (1/3 cup) coarsely grated cheddar. Bake for 20 minutes or until golden. Serve. 

Salami, zucchini & mushroom
Omit the ricotta, filo, breadcrumbs and pumpkin. Preheat oven to 220°C. Add 300g button mushrooms, quartered, and 200g salami, coarsely chopped, to the pan in step 2. Coarsely chop 1 x 400g loaf crusty bread. Scatter half the bread over the base of an ovenproof dish. Top with half the salami mixture. Sprinkle with 40g (1/2 cup) coarsely grated cheddar. Repeat with the remaining bread and salami mixture. Top with 40g (1/2 cup) coarsely grated cheddar. Whisk together 750ml (3 cups) milk, 3 eggs and 2 tbs Dijon mustard. Pour over the strata. Bake in oven for 20 minutes. Serve.
Zucchini & feta clafouti
Omit the ricotta, filo, breadcrumbs and pumpkin. Preheat oven to 220°C. Heat a frying pan over medium-high heat. Add the squash, zucchini, garlic and 1 x 250g punnet cherry tomatoes, halved, and cook, stirring, for 5 minutes.Transfer to a 1.5L (6-cup) capacity ovenproof dish. Place 40g (1/4 cup) self-raising flour in a bowl. Whisk together 375ml (1 1/2 cups) milk, 125g (1/2 cup) sour cream and 2 eggs in a jug. Gradually add to flour, whisking until smooth. Pour batter over the vegetables and top with feta. Bake for 20 minutes or until set. Serve.

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Monday, October 10, 2011

Nature’s Canvas by Wedgwood



Inspired by the tranquil beauty of natural minerals, the new casual dining experience by Wedgwood is true to its name. Nature’s Canvas offers the freedom to create a unique tabletop look; exploring timeless trend for minimal beauty through texture, colour and form. This collection incorporates elements of ceramic and wood for versatile modern dining.


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Friday, October 7, 2011

Too-Tea Fruitea!



T2 have gone all put fruity – where everything's totally iced and bursting with forbidden flavours. Strawberries, apples, passionfruit, lemons, oranges and pineapples are all on the tasting menu, along with some super cool-colourful teawares in the mix.

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Thursday, October 6, 2011

Layered Vegetable Bake

 

Low in fat and carbs, this filling bake can be served as an accompaniment to a meat or chicken dish, or as a main meal by itself.
   
Ingredients (serves 6)
Olive oil, to grease
2 medium (about 300g) beetroots
480g orange sweet potato (kumara), peeled, thinly sliced
400g kent pumpkin, deseeded, peeled, thinly sliced crossways
2 parsnips, peeled, thinly sliced
1 fennel bulb, thinly sliced lengthways
1 large (about 200g) carrot, peeled, thinly sliced
1 large brown onion, halved, thinly sliced
3 large garlic cloves, thinly sliced
1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)
125ml (1/2 cup) reduced-fat thickened cream
Method
1. Preheat oven to 160°C. Brush a 3L (12 cup) capacity ovenproof dish with oil to grease. Wearing rubber gloves to avoid staining your hands, trim, peel and thinly slice beetroot.
2. Layer the sweet potato, pumpkin, beetroot, parsnip, fennel, carrot and onion with the garlic and herbs in the prepared dish, drizzling each layer with a little of the cream. Top with another drizzle of cream.
3. Roast, uncovered, in preheated oven for 1 1/4 hours or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.

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Wednesday, October 5, 2011

Inka Books


These limited edition Inka Book Collection from Inky Co. include sketches, notes and ideas books. Notes and ideas feature thin lines with a date area, making it perfect for jotting down important thoughts or notes.

Visit Inky Co.

Tuesday, October 4, 2011

Diamond Lil Collection



This season Laura Ashley is launching the stunning Diamond Lil collection. The collection is inspired by the play written by Mae West – Diamond Lil, which was performed in the 1920s about a salon owner Diamond Lil.

Based around black and white styles in luxurious fabrics with accessories to match, this collection will immediately add elegance and sophistication into your home.