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Archive for January, 2010

Nerd Alert!!

Offices, studios and craft rooms (my personal fave) for some Friday interior inspiration…


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Thai Beef Salad

650g rump steak
150g salad greens
1 small red onions, finely sliced
10 kaffir lime leaves, shredded
3 large mild chillies, seeded and shredded
2/3 cup coriander leaves 
2/3 cup mint leaves
2/3 cup basil leaves 

Dressing

1 tsp soy sauce
2 tbs fish sauce
2 tbs lime juice
2 tbs brown sugar

Cook the steak to your liking and set aside to rest. After resting, slice thinly.

Combine the salad greens, onions, kaffir lime leaves, chilli, coriander, mint and basil in a bowl and toss lightly.

Combine the dressing ingredients in a small bowl. Add the sliced steak to the salad greens and pour over dressing. Serve.

Yum! SO delicious 🙂

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Who would I turn gay for?

She’s older and slightly more ‘womanly’ than my usual girl crushes but she is simply fabulous.

Gorgeous. Large bouncy boobies. A self taught chef.  Married to the co-founder of Saatchi & Saatchi. Her own line of homewares. The queen of food porn.

What’s not to love?

Nigella Lawson. Who else?

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Want. Need. Now.

Infact loving everything about this lovely lass. The hair, the belt, the cardi, the jacket, the tshirt, the short skirt.

Not personally the biggest fan of the shoes but I’ll let her off.

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I love…

….my new Kikki.K 2010 diary!

 

If I had designed a diary this is almost exactly what it would look like.

Features that make this diary what it is:

  • Perfect size (A5).
  • Larger thick plastic outer to protect from doggy ears.
  • Cute unique designs on every page.
  • Stickers!
  • Large section at the back for notes.
  • Sections for Websites to visit, Movies to watch, Books to read, Restaurants to go to & Places to visit.
  • Smiley/sad faces and weather symbols to circle according to that day.
  • Address book included.
  • Plastic inserts for documents.
  • Ribbon bookmark. Any bookmark is a necessity.

The only things I would have done better is to have a ‘Recipes to make’ section and to have larger plastic inserts.

Be as cool as me and buy one today!  http://www.kikki-k.com/shop/product/2010-a6-cute-diary/

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I have a mixed taste when it comes to interiors but here are my picks of the day...

Colour and Vintage- these are a few of my favourite things  (particularly to have on display in the kitchen).

This is so far the best kitchen I have seen. So pink, so feminine, so domesticated. Let’s not even get my started on the powder pink KitchenAid cake mixer!

The table, the white wood floors, the chandelier, the suitcase, the bright sun spilling through the room. I think I
may be in heaven.

I do not even have to explain what I love about this bathroom. If you know me you will know.

And finally, somewhere to lay my head…..

Obviously the placement of the photographs is the focal point here but how amazing is the headboard/bookshelf? Ingenious.

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Jamie Oliver’s Classic Mince Pie.

It’s a bit naughty but easily the best pie recipe ever.

Serves 4

3 Medium onions
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
2 bay leafs
500g good-quality mince beef
1 teaspoon English mustard
1 teaspoon Marmite
1 tablespoon Worcestershire sauce
2 teaspoon flour, plus extra for dusting
1 Organic beef stock cube
500g shortcrust pastry
1 large egg, preferably free-range or organic, or a splash of milk.

To make your mince filling

Peel and roughly chop your onions, carrots and celery – dont worry about technique, just chop away until fine. Remove the rosemary leaves from the woody stalks and finely chop. Place a large casserole-type pan on high heat. Add 2 lugs of olive oil, all the vegetables, the rosemary and the bay leaves. Stir every minute for 10 mins or until the veg have softened and lightly coloured. Stir in the minced beef – breaking up any large chunks with a wooden spoon. Add the mustard, Marmite, Worcestershire sauce and 2 tsp of flour. Dissolve the stock cube in a litre of boiling water and add to the pan. Bring to the boil. Turn the heat down and simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

To make your pie

Fill a large baking dish with the mince filling and allow to cool down. Remove the pastry from the fridge 10 mins before you need to roll it out. Preheat the oven to 180’C/350’F/Gas 4. Dust a clean work surface and your rolling pin with some flour and roll out the pastry to the thickness of a £1 coin. Once its large enough to cover your serving dish easily, wind the pastry around the rolling pin and unroll over the dish (dont worry if it breaks or tears, just patch it up – you’ll get the hang of it!). Run a knife round the edge of the dish to trim off any excess pastry. Using a fork, press down around the edge of the pastry to ‘crimp’ it. Make a hole in the middle of the pastry using the tip of a knife. Brush the top of the pastry with the beaten egg or a little milk. Bake on the bottom shelf of the preheated oven for 40 minutes, or until the pastry is golden and crisp.

To serve your pie

Place the pie in the middle of the table for everyone to help them selves. As its so scrummy and rich, its best served with some simply steamed greens like broccoli or peas tossed in a little butter.

Everyone must try this!

A few tips:

: Make sure your mix isn’t too watery before putting into the pie dish

: I like to make a double batch and freeze one (makes for a very easy last minute dinner)

: I also often just use frozen puff pastry and make a pie bottom as well (extra fattiness but SO good)

: Chuck in some frozen peas to bulk the mince up if needed

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