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homemade candles


Just thought I’d share with you our fun project for the morning - home made orange candles! It’s super simple..

Cut your orange / lemon / lime / grapefruit in half
Remove the flesh of the orange leaving the white centre piece that will become your wick. Slice around the outside next to skin to make this much easier. Segment by segment, scrape out all the juicy parts.
Balance your candle in a jar, glass, espresso cup of whatever you have on hand
Fill your candle with vegetable oil and lightly oil the wick
Light her up and enjoy your fruit next to warm scented candle light!
We’re hooked!
Zoom Info
homemade candles


Just thought I’d share with you our fun project for the morning - home made orange candles! It’s super simple..

Cut your orange / lemon / lime / grapefruit in half
Remove the flesh of the orange leaving the white centre piece that will become your wick. Slice around the outside next to skin to make this much easier. Segment by segment, scrape out all the juicy parts.
Balance your candle in a jar, glass, espresso cup of whatever you have on hand
Fill your candle with vegetable oil and lightly oil the wick
Light her up and enjoy your fruit next to warm scented candle light!
We’re hooked!
Zoom Info

homemade candles

Just thought I’d share with you our fun project for the morning - home made orange candles! It’s super simple..
  1. Cut your orange / lemon / lime / grapefruit in half
  2. Remove the flesh of the orange leaving the white centre piece that will become your wick. Slice around the outside next to skin to make this much easier. Segment by segment, scrape out all the juicy parts.
  3. Balance your candle in a jar, glass, espresso cup of whatever you have on hand
  4. Fill your candle with vegetable oil and lightly oil the wick
  5. Light her up and enjoy your fruit next to warm scented candle light!
We’re hooked!

pancakes with banana, bacon and maple syrup.
usa. usa. usa.




pancake mix:
1 cup milk
1 cup self raising flour
1 egg
beat your egg and then whisk in the milk. sift in the flour gradually and you’re nearly done..
pop a knob of butter in a hot pan and then make your pancakes, one by one, pouring a ladle of batter into the pan and turning once the bubbles appear. 
meanwhile, crisp up your bacon.
serve pancakes with sliced banana, crispy bacon and maple syrup.
Zoom Info
Camera
PENTAX Optio H90
ISO
640
Aperture
f/3.5
Exposure
1/100th
Focal Length
5mm

pancakes with banana, bacon and maple syrup.

usa. usa. usa.

pancake mix:

1 cup milk

1 cup self raising flour

1 egg

beat your egg and then whisk in the milk. sift in the flour gradually and you’re nearly done..

pop a knob of butter in a hot pan and then make your pancakes, one by one, pouring a ladle of batter into the pan and turning once the bubbles appear. 

meanwhile, crisp up your bacon.

serve pancakes with sliced banana, crispy bacon and maple syrup.

corn fritters.

2 corn cobs
2 eggs, lightly beaten
1/3 cup milk
1 cup self-raising flour
1/2 teaspoon ground cumin
salt and cracked black pepper
pico de gallo:
2 tomatoes
1 small red onion
6-7 stems of coriander
juice of 1 lime
drizzle olive oil
jalapenos to taste
S+P
serve with fresh avocado
Slightly under cook corn in some salted boiling water. Once its ready, remove kernels.
Whisk together the corn, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.
Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. 
Drain on paper towel, cover and keep warm as you cook remaining fritters.
Serve the fritters with pico de gallo and some avocado

 
Zoom Info
Camera
iPhone 4
ISO
1000
Aperture
f/2.8
Exposure
1/15th
Focal Length
3mm

corn fritters.


2 corn cobs

2 eggs, lightly beaten

1/3 cup milk

1 cup self-raising flour

1/2 teaspoon ground cumin

salt and cracked black pepper

pico de gallo:

2 tomatoes

1 small red onion

6-7 stems of coriander

juice of 1 lime

drizzle olive oil

jalapenos to taste

S+P

serve with fresh avocado

Slightly under cook corn in some salted boiling water. Once its ready, remove kernels.

Whisk together the corn, eggs and milk. Gradually stir in the sifted flour and cumin, salt and pepper.

Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. 

Drain on paper towel, cover and keep warm as you cook remaining fritters.

Serve the fritters with pico de gallo and some avocado

 

chilli beans.
this has gotta be the easiest thing in the universe to make. so make it and dance like no one is watching..
2 chillies, sliced into thin rings (remove seeds/veins if you’re a chilli woose)
1 spanish onion, finely chopped
2 cloves garlic, minced
1 can of kidney beans
1 can tin tomatoes
1 teaspoon hot paprika 
1/2 teaspoon cumin
1/2 teaspoon ground coriander seeds
1 pinch ground ginger / fresh ginger minced 
S+P
corn chips
soften onions in a little olive oil. add garlic, ginger and chillies until soft add spices and cook for a further three minutes.
add your tomatoes and simmer for 20 mins until everything is looking good and saucy. 
add your beans, pop the lid on and leave on a low heat for 15 mins.
to serve: corn chips, fresh coriander, dollop of sour cream and a sprinkling of cheese
Zoom Info
Camera
iPhone 4
ISO
320
Aperture
f/2.8
Exposure
1/15th
Focal Length
3mm

chilli beans.

this has gotta be the easiest thing in the universe to make. so make it and dance like no one is watching..

2 chillies, sliced into thin rings (remove seeds/veins if you’re a chilli woose)

1 spanish onion, finely chopped

2 cloves garlic, minced

1 can of kidney beans

1 can tin tomatoes

1 teaspoon hot paprika 

1/2 teaspoon cumin

1/2 teaspoon ground coriander seeds

1 pinch ground ginger / fresh ginger minced 

S+P

corn chips

soften onions in a little olive oil. add garlic, ginger and chillies until soft add spices and cook for a further three minutes.

add your tomatoes and simmer for 20 mins until everything is looking good and saucy. 

add your beans, pop the lid on and leave on a low heat for 15 mins.

to serve: corn chips, fresh coriander, dollop of sour cream and a sprinkling of cheese

baked eggs with corn and pico de gallo.

for the eggs:
2 fresh eggs
2 tablespoons of cream
a little cheese (taleggio, parmesan, fetta - all wondrous)
1-2 pieces of thin prosciutto
S+P
1 corn cob
for the pico de gallo:
2 tomatoes
1 small red onion
6-7 stems of coriander
juice of 1 lime
drizzle olive oil
jalapenos to taste
S+P
crank the oven up to 200C.
boil your corn in salted water until almost ready. cut of all the kernels ready for you eggs.
lightly grease a ramekin with some butter, then carefully arrange the prosciutto as if it were pastry. pour in the cream, add the cheese and corn evenly. crack your eggs carefully into the centre, cover with foil and bake for 15-20mins until ready.
in the meanwhile, chop up all of your pico de gallo ingredients and combine into a fine but chunky salsa. scoop onto of your ready eggs and serve with thinly sliced buttery kamut bread or any wholegrain sourdough. 
Zoom Info
Camera
iPhone 4
ISO
160
Aperture
f/2.8
Exposure
1/17th
Focal Length
3mm

baked eggs with corn and pico de gallo.

for the eggs:

2 fresh eggs

2 tablespoons of cream

a little cheese (taleggio, parmesan, fetta - all wondrous)

1-2 pieces of thin prosciutto

S+P

1 corn cob

for the pico de gallo:

2 tomatoes

1 small red onion

6-7 stems of coriander

juice of 1 lime

drizzle olive oil

jalapenos to taste

S+P

crank the oven up to 200C.

boil your corn in salted water until almost ready. cut of all the kernels ready for you eggs.

lightly grease a ramekin with some butter, then carefully arrange the prosciutto as if it were pastry. pour in the cream, add the cheese and corn evenly. crack your eggs carefully into the centre, cover with foil and bake for 15-20mins until ready.

in the meanwhile, chop up all of your pico de gallo ingredients and combine into a fine but chunky salsa. scoop onto of your ready eggs and serve with thinly sliced buttery kamut bread or any wholegrain sourdough. 

baked artichokes with lemon, garlic and basil





1 lemon2 cloves garlic, minced2-3 basil leaves, chopped1-2 tablespoons olive oilSea salt and fresh cracked pepper, to taste1/2 cup, chicken stock
Preheat the oven to 180 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
Coat the baking dish with olive oil cooking spray. Place each artichoke half top side down in a baking dish. Pour the chicken stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Enjoy!
Zoom Info
baked artichokes with lemon, garlic and basil





1 lemon2 cloves garlic, minced2-3 basil leaves, chopped1-2 tablespoons olive oilSea salt and fresh cracked pepper, to taste1/2 cup, chicken stock
Preheat the oven to 180 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
Coat the baking dish with olive oil cooking spray. Place each artichoke half top side down in a baking dish. Pour the chicken stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Enjoy!
Zoom Info

baked artichokes with lemon, garlic and basil


1 lemon
2 cloves garlic, minced
2-3 basil leaves, chopped
1-2 tablespoons olive oil
Sea salt and fresh cracked pepper, to taste
1/2 cup, chicken stock

Preheat the oven to 180 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.

Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.

Coat the baking dish with olive oil cooking spray. Place each artichoke half top side down in a baking dish. Pour the chicken stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Enjoy!

SOUP KITCHEN NO. 5 :: cream of broccoli soup




2 tablespoons butter1 onion, chopped1 stalk celery, chopped3 cups chicken broth8 cups broccoli florets3 tablespoons butter3 tablespoons all-purpose flour2 cups milkground black pepper to taste

Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Zoom Info
Camera
PENTAX Optio H90
ISO
800
Aperture
f/3.5
Exposure
1/8th
Focal Length
5mm

SOUP KITCHEN NO. 5 :: cream of broccoli soup

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

    Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

    Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
     

    In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

    SOUP KITCHEN NO. 4 :: avgolemono
a scrummy greek chicken and lemon soup




4 cups chicken broth
 1/4 cup uncooked orzo (or rice or pastina)
1 carrot
1 stalk celery
 Salt and pepper to taste
 3 eggs
 3 tablespoons lemon juice
dill

In a large saucepan, sautee onion, carrot and celery. add broth and bring to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, then dill and serve.
    Zoom Info
    SOUP KITCHEN NO. 4 :: avgolemono
a scrummy greek chicken and lemon soup




4 cups chicken broth
 1/4 cup uncooked orzo (or rice or pastina)
1 carrot
1 stalk celery
 Salt and pepper to taste
 3 eggs
 3 tablespoons lemon juice
dill

In a large saucepan, sautee onion, carrot and celery. add broth and bring to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, then dill and serve.
    Zoom Info

    SOUP KITCHEN NO. 4 :: avgolemono

    a scrummy greek chicken and lemon soup

    4 cups chicken broth

     1/4 cup uncooked orzo (or rice or pastina)

    1 carrot

    1 stalk celery

     Salt and pepper to taste

     3 eggs

     3 tablespoons lemon juice

    dill


    In a large saucepan, sautee onion, carrot and celery. add broth and bring to a boil.

    Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.

    Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.

    Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.

    Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, then dill and serve.

    SOUP KITCHEN NO. 3 :: white bean and tarragon soup




(my favourite so far)
3 14-oz cans white beans, drained and rinsed3 bay leaves2 tablespoons butter1 tablespoon olive oil5 scallions, roughly chopped1 medium-sized carrot, peeled and finely chopped1 clove of garlic, finely chopped4 cups chicken or vegetable stock1/4 cup fresh tarragon, roughly chopped

In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallionsand stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.
 Add the beans and stock and bring to a boil. Add the bay leaves and half the tarragon leaves, turn down to a simmer, andcook for 15-20 minutes until the beans are falling apart. Blend with a stick blender, pass through a food mill, or mash to desiredconsistency with a potato masher or the bottom of a can.Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh blackpepper.
    Zoom Info

    SOUP KITCHEN NO. 3 :: white bean and tarragon soup

    (my favourite so far)

    3 14-oz cans white beans, drained and rinsed
    3 bay leaves
    2 tablespoons butter
    1 tablespoon olive oil
    5 scallions, roughly chopped
    1 medium-sized carrot, peeled and finely chopped
    1 clove of garlic, finely chopped
    4 cups chicken or vegetable stock
    1/4 cup fresh tarragon, roughly chopped

      In a large heavy soup pot, heat the butter and olive oil over medium heat until the butter begins to foam. Add the scallions
      and stew for 2-3 minutes, then add the carrots and garlic. Cook until soft, about 5 minutes.

       
      Add the beans and stock and bring to a boil. Add the bay leaves and half the tarragon leaves, turn down to a simmer, and
      cook for 15-20 minutes until the beans are falling apart. Blend with a stick blender, pass through a food mill, or mash to desired
      consistency with a potato masher or the bottom of a can.

      Taste for seasoning and adjust as needed. Serve with the remaining chopped tarragon, a drizzle of olive oil, and fresh black
      pepper.

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