1st

We celebrated our daughter's first birthday this weekend. How time flies!

Have a lovely week everyone!

Blooming Wisteria

Stunningly beautiful wisteria is blooming everywhere in Sydney at the moment. 
I just love this time of the year!

Sunday snaps

I've taken a little break from the kitchen to take some photos of the pretty flowers I got for the weekend. I love having fresh flowers at home, especially on the weekend and these have a beautiful scent that is floating on to all corners of our home. The lush and sweet cherries were a perfect treat for the day too.

I also set up this temporary desk near the window. I have a bad habit of spreading my  belongings all over our dining table so in attempt to keep it clear I set up this little desk just for myself. We live in a small unit so space is scarce - I used the deck of an old wooden trunk as a desk top and I'm temporarily resting it (steadily) on a small cabinet. I'm so excited to have my bits and pieces neatly organised in the cabinet and on the wire tray next to the desk. I have my little mood board set up too and I'm looking forward to filling the frame with some inspirational colours and patterns.

Happy weekend!

Bits and pieces on my desk

Colour inspiration

Yellow & Green + Broccoli tartlets

 

Somehow I have managed to convince myself that spring is just around the corner - the days are just a bit longer, warmer and brighter, the Australian native plants are starting to bloom and things are looking greener. Yes, technically we still have a full month of 'winter' ahead, but I cannot help but feel inspired by bright colours, the sun and the warm weather.

Even my inspiration board is looking brighter - out with the rustic brown, in with the bright yellow!

And whilst in the mood of yellow and green I made these broccoli tartlets. I have been eating more broccoli this season than probably ever before and I am showing no signs of getting sick of it! These tartlets combine a crunchy crust with a soft and smooth broccoli filling - something I've been having with just about anything lately. These are quick and easy to make and a perfect treat to enjoy whilst day-dreaming of spring.

Broccoli tartlets

Crust

(Recipe adapted from Fresh Japanese)

50g rolled oats

20g puffed brown rice

1 tablespoon honey

2 tablespoons olive oil

1/2 teaspoon salt

80g whole spelt flour

3 tablespoons water

Filling

400g broccoli, cooked until tender

1 lime, juiced

2 tablespoons olive oil

freshly ground black pepper

1/2 teaspoon salt

1. Preheat oven to 180C and lightly oil 2 individual tart tins (or one bigger about 20cm across). 

2. Put the rolled oats and puffed rice in a plastic bag and use a rolling pin to crush them.

3. Place the oats, puffed rice and spelt flour in a bowl. In a separate bowl, whisk together the honey, olive oil and water. Combine this mixture with the dry ingredients and use your hands to bring the dough together. Set aside for 10 minutes.

4. Press the dough into the prepared tart tins and bake for about 15 minutes or until golden brown. Leave to cool on a wire rack.

5. For the filling, put all the ingredients in a food processor and purée into a smooth paste. Top the crust with the filling and vegetables of your choice. Serve immediately.

Cranberry Frozen Yogurt with Crisp Rye and Cocoa Granola

Happy Friday!

Don't you just love Friday afternoons? You leave work feeling like there is no rush, just a slow stroll home, perhaps doing a little shopping on the way. Today on my way from work I stopped at my favourite organic store, picked up some fresh vegetables and fruit and a bunch of weekend flowers! This is my way of spoiling myself, I love having fresh flowers at home, it just makes the weekend seem a bit more special.

This cranberry frozen yogurt with crisp rye and cocoa granola is a another perfect way to enjoy the weekend. It's easy to prepare and so light yet deliciously creamy! Enjoy and have a lovely weekend!

 Cranberry Frozen Yogurt with Crisp Rye and Cocoa Granola
(Serves 2)

500g low fat plain yogurt

50g frozen cranberries

1 tbsp natural vanilla extract

1 cup rolled rye

1/2 cup unsweetened apple sauce

1 tbsp manuka honey blend

1/2 tsp ground cinnamon

1 tsp natural vanilla extract

1 tbsp raw cocoa nibs

Start by placing the yogurt in a drainer lined with a cheesecloth. Leave to drain for at least one hour, then discard the whey (or keep for later use). Place the cranberries in a food processor and process until chopped (not too finely). Add vanilla and cranberries into the yogurt, mix well and spoon into a container. Smooth the top and place in the freezer for an hour or two mixing every now and then.

In the meanwhile, preheat the oven to 150C and line a cookie tray with a baking paper. Place the rolled rye, apple sauce, honey, cinnamon and vanilla in a mixing bowl and stir well to combine. Spoon the mixture onto the cookie tray and spoon to an even layer of about 1/2 cm thick. Sprinkle with the cocoa nibs. Bake in the oven for about 45 minutes, then leave to cool on a wired rack.

Spoon the cranberry frozen yogurt in small bowls and serve with the crisp rye and cocoa granola.

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