Thursday, December 22, 2011

Season's Greetings…


Wednesday, December 21, 2011

Edible Place Settings

Why not make these edible place settings for Christmas lunch or dinner? These ones are so easy to make and your guests will love them!
You'll need 5.5cm, 7cm and 9cm star-shaped cookie cutters
Ingredients (makes 6)
1 quantity Basic biscuit dough ingredients (see related recipes)
200g white chocolate, melted
1/3 cup icing sugar
1 to 2 teaspoons water
icing sugar, to serve
1. Follow steps 1 to 3 of Basic biscuit recipe. Cut out 18 x 9cm stars, 18 x 7cm stars and 18 x 5.5cm stars from dough. Place onto prepared trays. Refrigerate for 15 minutes or until firm. Bake for 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
2. Place a 9cm star onto a flat surface. Spoon a little melted chocolate onto centre of star. Top with a second 9cm star, turning top star slightly so it is at an angle to first star. Repeat with a third 9cm star. Repeat with 3 x 7cm stars then with 3 x 5.5cm stars.
3. Combine icing sugar and enough water to make a thick paste. Drop a spoonful onto top of each tree. Use to hold place setting cards in position. Allow to set completely. Before placing onto table, dust with icing sugar.
These trees can be made up to a week in advance. Store in a large airtight container in a cool place. Dust with icing sugar just before placing onto table. They make a great gift idea. After dinner wrap them in clear cellophane and give to your guests to take home. 

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Thursday, December 15, 2011

Beeswax Bauble Candle From Husk

We love this gorgeous Beeswax Bauble Candle from Husk. Hand poured and made from beeswax, this candle is the perfect Christmas gift! Comes in a recycled Australian gift box and burns fro approximately 40hrs.

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Wednesday, December 14, 2011

T2 Stacks of Colour

Fruity and festive, celebrate with some seriously sweet teas this Christmas with the T2 Stacks of Colour. Packed with the perfect mix of Strawberries & Cream, Turkish Apple, Citrus Punch and Vanilla Slice, this stack is a must for a chilled summer tea party! 

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Tuesday, December 13, 2011

Fruit Mince Pies

Everyone's faces will light up when they see these fruit mince pies this Christmas.
Ingredients (makes 24)
410g jar fruit mince
1/2 cup dried cranberries
1 small granny smith apple, peeled, grated
1/4 cup raspberry jam
2 teaspoons MasterFoods vanillin sugar
185g butter, chilled, chopped
1/3 cup icing sugar mixture
2 teaspoons finely grated orange rind
2 1/4 cups plain flour
1 egg yolk
2 tablespoons iced water
icing sugar mixture, to dust
1. Combine fruit mince, cranberries, apple, jam and vanillin sugar in a bowl. Set aside.
2. Process butter, icing sugar, orange rind and flour until mixture resembles breadcrumbs. Add yolk and 1 tablespoon iced water. Process until dough forms, adding more iced water if necessary. Divide dough in half. Shape halves into discs. Cover. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole 1 1/2 tablespoon-capacity round-based patty pans. Roll 1 pastry disc between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from dough, re-rolling dough scraps. Press rounds into holes of prepared pans. Using a fork, prick pastry cases.
4. Bake for 10 to 15 minutes or until light golden. Cool in pans. Roll remaining pastry disc between 2 sheets of baking paper until 3mm thick. Using a 4.5cm star-shaped cutter, cut 24 stars from dough, re-rolling dough scraps. Spoon fruit mince mixture into pastry cases, pressing down with back of spoon. Top with stars, pressing edges to seal.
5. Bake for 10 to 12 minutes or until golden. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Dust with sugar. Serve. 

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Thursday, December 8, 2011

Gordon Ramsay Maze by Royal Doulton

Chef Gordon Ramsay has always been passionate about cooking and his no-nonsense approach in the kitchen is legendary. The award-winning chef knows creating amazing food demands the very best culinary tools an when teamed with Royal Doulton, the result is MAZE – a complete tableware, glassware, cookware and chef's knives collection bringing restaurant style excellence to home cooking and dining.

Inspired by Gordon's celebrates MAZE restaurants, the tableware range is offered in a fresh colour palette of white, soft blue and now the new taupe colour, providing you with the freedom to mix and match your tableware to ensure the collection is uniquely yours.

Available now at selected David Jones and premium retailers.

Wednesday, December 7, 2011

Christmas Gift Tags

These gorgeous gift tags from kikki.K are the perfect addition to your Christmas gifts this year. Add them to each gift with a personal message that your friends and family can treasure or even hang on the tree.

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Tuesday, December 6, 2011

The Home Office

With the holidays fast approaching why not update your home office with elegant furniture and accessories from Laura Ashley. Start the new working year in style! The collection features desks, chairs, shelving, lighting, desk accessories and much more.

Monday, December 5, 2011

Donna Hay's Simple Dinners Kit

Donna Hay's latest book, simple dinners, is for anyone who has looked in their pantry or fridge and felt uninspired by what to cook for dinner. In her signature simple style, Donna shows you how to make the most of pantry ingredients to create sumptuous and easy dinners. This hamper is ideal for those who need a little weeknight magic. RRP $89.95

simple dinners
pot holder
set of donna hay blue tea towels
silicone spoonula
silicone spoon
donna hay shopping list pad
general store gift box 

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Friday, December 2, 2011

Satay chicken rice paper rolls


If you hosting a dinner party this weekend you can forget the party pies. These fabulous chicken rice paper rolls will delight even the fussiest of guests.  

Ingredients (makes 20)
1 drinking coconut (see note)
700g chicken breasts
1 stalk lemongrass, chopped
20 x 22cm rice paper wrappers (see note)
1/2 small iceberg lettuce, thinly shredded
1 cup Thai basil leaves
1/2 cup coriander leaves
Lime wedges, to serve  

Satay sauce
1 tbs vegetable oil
1 eschalot, finely chopped
1 clove garlic, finely chopped
1 red bird's-eye chilli, seeded, finely chopped
1/2 tsp each ground cumin, coriander and turmeric
250ml (1 cup) chicken stock
80ml (1/3 cup) coconut milk
2 tbs hoisin sauce
1 1/2 tbs fish sauce
140g (1 cup) roasted unsalted peanuts
1 tbs grated palm sugar
1 lime, juiced
1. To cook chicken, place coconut on a work surface. Using the heel of a cleaver, make a 5cm hole in top. Pour coconut water into a small frying pan. Crack coconut open. Scoop out flesh, finely chop, then reserve. Add chicken and lemongrass to pan with enough tap water to just cover. Bring to a simmer over high heat, reduce heat to low, then cook for 10 minutes. Remove from heat. Set aside for 10 minutes (the residual heat of the water will finish cooking chicken).
2. Meanwhile, to make sauce, heat oil in a small saucepan over medium heat. Add eschalot, garlic and chilli, and cook, stirring, for 3 minutes or until soft. Add spices and stir for 1 minute or until fragrant. Stir in stock, coconut milk and hoisin and fish sauces, then bring to a simmer. Reduce heat to low and cook for 10 minutes or until slightly reduced.
3. Process peanuts and palm sugar in a food processor until finely ground. Add to coconut milk mixture. Simmer, stirring occasionally, for a further 5 minutes or until sauce is thick. Stir in lime juice. Cool. Makes 1 1/4 cups.
4. Remove chicken from cooking liquid and cool. Finely shred chicken into a bowl. Add reserved coconut flesh.
5. Fill a large bowl with warm water. Dip a rice paper wrapper in water for 20 seconds or until just softened, then place on a sheet of baking paper. Fold left side in by 5cm, then place some lettuce lengthwise on wrapper, 3cm up from the bottom. Top with a little chicken mixture and sauce, then a basil and coriander leaf. Fold bottom of wrapper up over filling, then roll up tightly, folding in right side as you go, to form a roll with one open end. Repeat with remaining wrappers and filling ingredients. Tuck a few extra herbs into the top of each roll.
6. Serve rolls with lime wedges and remaining satay sauce.

Drinking coconut, also known as young coconut, is sold with the green outer shell removed. Available, along with rice paper wrappers, from supermarkets.

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Thursday, December 1, 2011

Christmas With The Wall Sticker Company

The Wall Sticker Company have some great Christmas wall stickers to add to your Christmas decorations and they can all be stored and used next year too!

These gorgeous baubles look stunning on a wall and add instant Christmas cheer. Hang the baubles across a wall all at different heights.

This beautiful heat and dove designed by Fi Fy Fo Fum, is great to spread some Christmas love in any room. PLace above a fire place or on a large wall for greater effect.

Kids will love these adorable Christmas decals. Featuring Santa, snowman, presents, candy canes, Christmas tress and so much more, it will remind your little ones that Santa will be coming soon. Pop them on a wall behind the Christmas Tree, or decorate the dining room for Christmas.