Happy holidays :)
Friday, September 28, 2012
Thursday, September 27, 2012
Wednesday, September 26, 2012
Cook
Chilli Con Carne
Ingredients
- 500g beef mince
- 1 large onion, diced
- 4 cloves garlic, crushed
- 1 tbsp olive oil
- 1 tsp chilli, crushed
- 2 tbsp tomato paste
- 1 tin whole peeled tomatoes
- 1 tin kidney beans, drained
- 2 tsp dried oregano
- 1 tsp cumin
- 1 cup beef stock
Method
In a pan, fry the meat in the olive oil. Add the onion, chilli and garlic and cook until well browned.
Stir through tomatoes and tomato paste with the beef stock.
Simmer for 20 minutes.
Add the beans, oregano, cumin and beef stock.
Season with salt and pepper.
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cook
Tuesday, September 25, 2012
Friday, September 21, 2012
Thursday, September 20, 2012
Shop
We're thrilled to announce our launch events in Townsville, Newcastle and Toowoomba have all been confirmed as well as another fabulous event in Launceston before Christmas!!
Townsville
Saturday and Sunday October 13 and 14
Riverway Complex
2 day special event at the Xstrata Greekfest
Sat 10am-6pm
Sun 10am-5pm
Toowoomba
Sunday 18th November
Toowoomba Turf Club
9am-1pm
Newcastle
Sunday 14th October
Newcastle Town Hall
9am-1pm
Launceston
Saturday 24th November
Hotel Grand Chancellor
9am-1pm
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Wednesday, September 19, 2012
Cook
Strawberry Trifle
Ingredients
900g strawberries
280g blackberries
150g caster sugar
475g double cream
80ml elderflower or lychee syrup
1 prepared cake
Method
1) Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
2) Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with clingfilm and set aside until they get juicy, about 1 hr. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 mins to speed this up.)
2) Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with clingfilm and set aside until they get juicy, about 1 hr. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 mins to speed this up.)
3) Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
4) Tear or cut the cake into 5cm pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
4) Tear or cut the cake into 5cm pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
Labels:
cook
Tuesday, September 18, 2012
Create
We couldn't go past this lovely idea for a girly girl party!
Pop over to 'Style Me Pretty' for the DIY xx
Labels:
create
Monday, September 17, 2012
Friday, September 14, 2012
Thursday, September 13, 2012
Wednesday, September 12, 2012
Cook
Cheesy Lasagna Rolls
Ingredients
220g (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared tomato pasta sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella
Method
- Preheat oven to 200°C. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
- Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the sauce then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining sauce over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.
Labels:
cook
Tuesday, September 11, 2012
Monday, September 10, 2012
Friday, September 7, 2012
Thursday, September 6, 2012
Shop
Our brand new event in the beautiful city of Launceston is just over a week away!!!
make sure you stop by 'The Little Piper' for gorgeous gorgeous wall decals xx
Saturday September 15th
Hotel Grand Chancellor
29 Cameron St, Launceston
9am - 1pm
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