Archive for November 2010
This is my absolute new most favourite lunch at the moment. My friend Emma brought it over on Melbourne Cup day for lunch and it was delish and I have been making it ever since and claiming it as my own invention.
What you need:
Tub of basil & cashew dip
What you need to do:
Slice the sweet potato and capsicum and roast until cooked. Peel skin off capsicum.
Take your turkish bread and slice in half. Then spread half with the dip.
Then layer the roast sweet potato, capsicum, ham, cambert cheese and baby spinach.
Pop the top on the roll and then wrap in foil.
Heat in a warm/moderate oven until the cheese is melted. I then unwrap for a few minutes to cruch up the outside.
Cut and enjoy with a lovely glass of Chardy.
I would love some right about now, but considering I have guests arriving for a bbq in about 1/2 hr and I havent even made a salad yet, I guess I should probably pry myself away from the computer and do something else instead of drool over food.
Started with a few nights of this….
Leading me to 3 finished collages of mixed media, lace, paper, paint, ink, machine stitching, doilies and fabric.
Then I consulted a very helpful fine art printer to come up with some reproduced prints that turned out better than I coudl have hoped for. The first thing I did when I got the samples is reach down and run my hands over them. They looked so much like the real thing you felt like you were going to feel the texture.
They are printed on beautiful archival quality matt paper. Three designs to choose from or get all 3 for a stunning trio to make a statement.
I am always on the look out for things to cook for snacks for the kids, as sometimes I can become a bit too reliant on packaged food for a quick fix for them. so when I picked up the recent copy of Super Food Ideas and came across this recipe, I thought I would give it a try. Having rice and cheese in it, I figured it should be a winner with them.
800 g sweet potato unpeeled
1/3 cup reduced fat cream cheese
1 tablespoon of plain flour
1 lightly beaten egg
1 1/2 cups of cooked brown rice
65 gms of tasty cheese cut into 1 cm cubes
Preheat oven to 210 degrees and line a baking tray with baking paper. Place sweet potato on tray and back for 1 hour or until just tender. Set aside until cook enough to handle. Peel and discard skin.
Place sweet potato, creem cheese, flour and egg in a bowl and mix with a fork to combine
Spread cooked cooled rice on a dinner plate, shape 1 heaped teaspoon of sweet potato mix into a ball and press 1 cm cube of cheese in the middle shaping mixture around it. Place in rice and roll till coated.
Place balls on a tray and then spray lightly with olive oil. Bake for 15 mins or until goden and heated through. Set aside to cool then serve.
This month the boys have received something in our store a little different in the way of this lovely shorts set, just perfect for summer.
The set features beautiful London linen fabric on the denim shorts and co-ordinating red singlet. And for a bit of variety the set is also available in a dark blue.
I love this fabric, it always reminds me of my trip to London backpacking. Although far from glamorous like this lovely fabric, it was a fabulous life time experience, and one I would like to repeat – well everything bar the backpacking and never having any money for food aspect – maybe something more 1st class this time? One can hope.
Our younger sister has just come back and I am rather envious of all her beautiful photos. In my day (gee makes me sound old), there was no digital camera, there was not even email so I could keep in contact regularly, I had to suffer through snail mail for word from home and printing my photos to send home.
However despite all my poor technological hardships, it was the most amazing experience and one I am very glad to have had the chance to experience. I made some great friends who I still keep in contact with these days – albeit rather sporadically.