summer soiree

With the great Santa visit looming scarily closer and the anxiety of present shopping gnawing annoyingly on my conscience. It's time to kick up your heels and celebrate over the year that was! Whether it be with friends or colleagues. This time of year seems to mark an auspicious and grand celebration for all. So why not!

For something low key yet beautiful gather up a bunch of your closest friends and family for a pre-summer fizz at a faved location. The location of choice for this summer soiree was on top of a hidden rooftop terrace, overlooking North Narrabeen's infamous surf break, where 'locals only' and 'no long boards allowed' signs litter this destination spot, all weathered and rusted from mother nature's force. Perhaps a sign she doesn't agree! Beneath it's shear chest puffing ego driven localism Narrabeen has a quieter and softer side, it's a feeling of complete seclusion and relaxation as soon as you enter this Northern Sydney oasis. A constant holiday vibe rattles these shorelines and a tiny food scene has started to grow. Requiring constast watering and attention like a new vege patch. The newest kid on the block in restaurants - Mexicano sits humbly across the road from the Nth. Narrabeen car park. A delicious summer spot to visit and eat your way through pulled pork quesadillas, prawn tacos, beef chimmichungas and the sweetest corn ever to touch your lips. Book early for a chance to try this fresh northern beaches restaurant establishment.

A perfect spot that deserves even more perfect weather is this quaint rooftop oasis shining bright with a conservative white pop up marquee, festoon lighting for fun and warmth and fresh brightly coloured field flowers dotted neither here nor there to finish off this outdoorsy summer inspired 30th birthday celebration.

A celebration such as this could not be complete without buckets filled with ice chilled white wine and beer. A stunning crystal etched punch bowl filled with every girls favourite florals and berries is a star attraction. Quite a punch that would give even a fashionista foodie such as Fleur Wood a run for her money on the style stakes ;-)

Whilst languishing luxuriously on over sized cane wicker seating guests munch sporadically on - gourmet BLTs, red lentil, yogurt & coriander dahl wraps, and poached chicken & celery rolls as they chat happily, already drunk from the afternoon sun and perhaps a tipple of booze. For the sweet tooth the tantalising brownie and luscious lemon tarts served with double cream and raspberries, hit more than the sweet spot. When its noted that greedy guests leave cheekily laden with more than just a tipsy buzz, but with the oh so popular brownie a secret recipe one can never 'kiss and tell'.

For the in-between times when guests are arriving and still partying, a favourite for all are the cheese family - meet; soft, gooey and hard or smelly, which come and go so quickly to any party you hardly notice their moorish existance. Beautifully baked sourdough breads are served for constant grazing with those hard to tie down cheese's.

Hip Hip Hooray!

love amie x

country cool

'You can't cash cool'...
On a trip back to my parents country residence last long weekend. A quaint little town that sits cosily amongst rolling green hills and the Glenelg River, casually swirls gently and almost unnoticed through the main street - Casterton is it's name. A destination spot that is easily missed but once visited never forgotten. Casterton is approximately 4 hours south west of Melbourne and 5 hours south east of Adelaide. A long and arduous drive that can be broken up if you know where to go.

First stop from Adelaide, moving south east, is an old town with lots of character called Naracoorte. Population approximately 5K, which in this district is called a small city. But what this little South Australian town lacks in size makes up for in style and sophistication. The recent addition of Mr. Jason Van Leuven l'Artisan Bakery Patisserie has got the towns tongues wagging about chocolates and all things 'ohh la la' - French! Mr. Van Leuven is a pastry chef and along with his Parisian wife are educating this sleepy little town all about decadent French pastries, tarts and home made breads. I was lucky enough to sample some of his home made treats, whilst staying at my sisters farm in Naracoorte. Flakey & buttery pastries filled with chocolate are nestled amongst fine French tarts, and for something savoury, a baguette on the go was a fine order. The staff were friendly and eager for us to taste the freshly imported French chevre and the remainder of the cheese selection. yummmm. A definite i to dot is this remote location.

The delicious home made food mixed gently with the country air made me feel in a state of melancholy. Longing more and more for time home with family and to a slower paced lifestyle that my Sydney home did not satisfy.

Driving south east from Naracoorte to Casterton through the lush Coonawarra region past Rymill's, Wynns, Hollicks and the many more stylish new Boutique vineyards that have sprung up like Spring. We arrive into the town I once loved for its relaxed and 'oh so free' upbringing and disliked because as a 16 year old adolescent, wanted nothing more than to be 'anywhere but here'! The city lights soon beckoned and coaxed me out of my safe cocoon to venture off into study and a new life.

Casterton is most notable for being the Birthplace of the Kelpie dog, a title the local folk are extremely proud and honoured to bear. The long weekend in June, marks this towns biggest celebration and joined by local schools, communities and businesses all working together to create the biggest Kelpie weekend in Australia! The festivities include Kelpie high jump, a hill climb and of course the highly anticipated Kelpie auction. With the most expensive pure bred and fully trained Kelpie sold for a whopping 9K to one lucky farmer.

If glamour is your thing, then don't despair the town also puts on an annual Kelpie ball in the local Town Hall, with the who's who of local and far far far away land coming to dance the night away.

The town has recently welcomed the opening of a new country living style cafe. Penny is a local chef and wife to a local farmer, and 'Say Grace Cafe & Larder' is her new and exciting venture. In a small town (population 1,800) that has seen the opening and closing of many cafes, Say Grace is definitely here to stay. Local produce adorns the glass cabinet from Meredith dairy cheese to local western district produce. The counter top is alive with eye popping sweet meringues dipped in chocolate, freshly baked fruit scrolls are my Achilles heal and sit teasingly still steaming hot from the oven. The slices and tarts are always a favourite afternoon treat and would give any Nana a run for her money in the 'best baked treat' at the local show.

Say Grace is open for breakfast, lunch and on special occasions dinner. This is a true 'cafe' diamond in the rough and the warmth and simplicity to Penny's cafe food is one to write home about. Quality coffee and deliciously simple good fare have my old country town singing its praise. These little regional pop up cafes have proven that you can indeed teach an old country dog new tricks!

love amie x

cookie cut chicken & leek pies?

A simple and forgiving recipe is this classic humble Chicken Pie!
A fool proof pie filling made into mini pies and enjoyed in a different light. A one handed cutesy eat, the next picnic hit.

ingredients
1 x chicken & leek pie mixture (filling recipe link)
1 pkt frozen puff pastry, defrosted (remove from freezer approx 30 minutes before using and cover with a clean damp cloth)
plain flour for dusting
& a cookie cutter
to do
Pre-make chicken and leek pie filling a day ahead if you have time, refrigerate until ready to use.
Pre-heat an oven to 200C.
Sprinkle plain flour onto a clean and dry bench top, and place a sheet of pastry on top of flour, dusting with a little extra flour. Place the cookie cutter on the pastry sheet, turning once or twice until it cuts through the pastry, remove the circles and set aside. Repeat until all pastry sheet's have been used and discard excess pastry.
Place tablespoonfuls of pie filling in the centre of each pastry circle, rub some water around the edge of the pastry and top with a second pastry circle. Pinch in the sides to seal completely and place on a baking paper lined tray.
Bake for 20-25 minutes or until golden brown and cooked through. Remove immediately from oven tray (reduces soggy pastry) and place on a cake cooling rack to cool or eat!

love and kisses, amie.

'pretty in pink' meringue swirls

Every girls favourite, meringue and the colour pink are gently combined to create these deliciously light and pretty pink meringue swirls. Pretty as a picture, make the meringues for a special friend (just because!), or for your children when they race through the door after school (starrrrving!) or just for fun. Great to make and bake next time you have a few left over egg whites from making lemon curd!

makes: hmmm, a few over 10, size dependant

ingredients

4 egg whites only (be careful not to break any yolk into the whites or this will ruin your foam from forming)

1 cup caster sugar

pink food colouring

to do

Pre-heat an oven to 150C for fifteen minutes. Line a large baking tray with baking paper and set aside.

Beat egg whites in a super clean bowl under a good quality stand mixer (Breville's BEM800 Pro) gently for approx 60 seconds or until soft -stiff peaks form. Slowly add the sugar and beat on high until sugar has dissolved approx 8 minutes*.

Spoon tablespoonfuls of meringue gently onto the baking tray, using your own creative touch.

Add a drop or two of colour to the tops and using the end of the spoon swirl the colour through the meringue gently to create a swirl appearance.

Bake for 35-40 minutes and turn off the oven, leaving the door ajar for 2-3 hours to dry out the centres. Alternatively you can remove them from the oven and allow them to cool on a wire rack to keep them ever so slightly chewy.

nom, nom, nom!

Serve with fresh whipped cream, raspberries and lemon curd, if you have been some.

love pink.

love amie.

*The mixture should have a luscious shine to it and be thick with a slight resistance when folded. When you rub the mixture between your thumb and index finger there should be minimal if any sugar crystals remaining between your fingers.

lil lemon messy pud

There are a few staple ingredients that are forever lounging about in my fridge or cupboard, and lemons are one of them. Ever so adaptable the sour and feisty lemon lends itself to sweet and savoury dishes. Grated and stirred through a risotto or beef stew, or made into a delicate lemon curd for a tart as seen here!

Fresh lemon curd is delicious served on morning brioche for breakfast, or spooned into a baked tart and sprinkled with fresh raspberries for an effortless dessert.

love lemons...

love amie x

chocolate animal brownies

Call it a train wreck if you will, but these cute little chocolate fudge brownies will assist in feeding and helping animals for the RSPCA. I am donating the money raised from these ultra sweet and decadent delights to a passionate and devoted RSPCA fundraiser - Cassie's Cupcake day for RSPCA.

If you want to donate to the cause, then click on the link and help an animal!

We have raised $25 for her cause so far...

love amie x

a little bowl of comfort, called Dahl

Those who know me, will be familiar with this recipe.
A dear friend Brooke, gave an emergency dahl recipe call whilst rummaging through the supermarket and it re-ignited my dahl obsession once again.
A healthy soul warming meal, filled with freshly roasted spices and served with natural yogurt, chopped herbs and a generous squeeze of lemon or lime (Vitamin C) to help your body absorb the non-haem iron in the lentils! Fantastic for vegetarians :-)
Click on this link for the recipe for:
red lentil dahl
love amie x

sweet sweet potato

The sweetest sweet potato made into a delicious mid afternoon winter soup snack...

ingredients

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, sliced

3 chicken stock cubes

1 tablespoon of each parsley, thyme, coriander

2 teaspoons coriander

1-2 teaspoon smoked paprika, optional

2 medium sweet potatoes, peeled, chopped

2 pears, peeled, cored, chopped

to serve:

1/4 cup natural yogurt

1/4 cup fresh herbs (coriander, dill, thyme), chopped

garlic & cheese toast

to do

Heat oil in a large stock pot over medium heat and add onion. Cook onion for 3 minutes or until softened. Add garlic, stock cubes, herbs and spices, stirring cook for 1-2 minutes or until fragrant.

Add sweet potato, pears and approximately 4 cups water, bring mixture to the boil. Reduce heat and simmer for 20-25 minutes. Allow to cool slightly.

Transfer mixture to a blender jug and pulse until smooth. Add extra water if a thinner texture is desired.

Serve and eat.

love amie x

winter blues

mini blueberry turnovers are a perfect warm sweet treat to ward of those winter 'blues', excuse the pun! Great for a special weekend brunch, and served warm with fresh ricotta and chocolate.
blueberry turnovers
makes approx 14 small half moon turnovers

ingredients
1 x pizza dough recipe (halve the salt for a slightly sweeter dough)
1 x pkt frozen blueberries
1 1/2 cups brown sugar
to serve
icing sugar, dusted
melted chocolate, drizzled on top

to do
Pre-heat oven to 200C for fifteen minutes.
Make pizza dough according to directions in the above link.
Place blueberries in a colander and rest over a bowl, allow to de-frost.
Divide pizza dough evenly into 14 small dough balls.
Flatten out dough ball, using the palm of your hand to 0.5cm thick.
Spoon teaspoonfuls of blueberries and a generous pinch of brown sugar on the middle of each pizza round. (add a little ricotta cheese, optional) Fold the furthest dough side back towards you, covering all the blueberries and pinch the edges to seal. Repeat with remaining dough and mixture.
Bake for 12 minutes or until golden brown and lightly puffed. Remove from oven and allow to cool slightly.
Transfer to a wire cake cooling rack and drizzle with melted chocolate or dust with icing sugar!
yum.
love amie x

Vege bar bites again

On a recent trip to Melbourne to visit family, our return flight was delayed so we relished an opportunity to visit a favourite eat. The Vege bar on Brunswick St.
It's not fancy or schmancy food by any means, but it's wholesome food served in an even more wholesome environment, Brunswick.
A loud and colourful vege burrito that screams all things B Street, a lentil and chickpea curry with brown rice and naan bread was healthy and satisfying much 'to my boyfriends dismay', filling our tummies to the brim.
It screams variety, and variety is the spice to life! The Vege bar is loud, fun and unique to Melbourne, a destination eat on the bustling Brunswick strip.
visit http://www.vegiebar.com.au/ and eat.

love amie x

Pittwater perfect - The Boathouse

The Boathouse

A beautiful iconic destination is the Boathouse cafe, situated on the picturesque Pittwater side of Palm beach. A favourite eat spot for Sydney northerners.

Colourful baskets of fruits and flowers greet you warmly, whilst you meander through the door baristas are buzzing like little bees to get the coffees out, 'stat'. Just a few steps further and your eyes can take a break on the over sized chalkboard menu or the sweet eye candy in the glass cabinet. For something simple to a little more special, the breakfasts are superb and a light lunch or a burger are a treat with a cold vino or ale!

A spot you must visit, breathtaking in summer and even through winter there is a calming warmth to this special slice of heaven that must be seen to be believed.

eat.love.explore something new this weekend.

love amie x

one pot green apple puds

This apple pot pudding is a deliciously easy winter pot pud to warm the heart of any pudding fan.

Try stewed apples, or a combination of apples with rhubarb & strawberries or apricots for those who get restless with the same, same (like I!).

one pot green apple puds

makes 2-4

cooks in 20 minutes

ingredients

3-4 granny smith apples, peeled, cored & roughly chopped

1 tablespoon brown sugar

1 tablespoon water

pinch cinnamon, to taste

3/4 cup plain flour

1 teaspoon baking powder

40g butter, chopped into 1cm squares

1 egg, lightly beaten

1/2 (125ml) cup milk

to do...

Pre-heat oven to 180C for fifteen minutes.

Place apples, brown sugar, water and cinnamon in a saucepan over medium heat. Simmer for 5 minutes or until apples are slightly softened. Remove from heat.

Place flour and baking powder into a medium bowl and rub in the butter with fingertips.

Pour combined egg and milk into flour and mix until combined.

Spoon apples evenly between 2, 1 cup capacity pots or 4 small ramekins. Dollop tablespoonfuls of pudding mixture on top of apple mixture.

Bake for 18-20 minutes or until golden brown and the pudding is cooked through.

eat.

love amie x

dee why hotel - winter delights

A paint palette on my plate, crispy skinned (just how I like it) barramundi dishes are a flavoursome surprise choice. Served with gnocchi or smashed baby chats, braised winter vegetables with a smooth pea or sweet corn puree was bright and fresh. A perfect mood improver for the recent cold and wintery nights.

Make Dee Why Hotel a Tuesday night trip, when everything on the menu is $15. At this price serving the high quality pub food, you would be crazy not to make this a weekly event with friends. Taste your way through the delicious pub menu, which has been recently refreshed. This new style of food is serenely similar to the uber cool, Melbourne gastro pub scene. Let's hope this style catches on in other Northern restaurant establishments.

This is a Northern Beaches must eat if you live locally, or just want to trek somewhere new. Dee Why Hotel serves delicious midweek food that is kind to your wallet even if you want a sneaky vino or two! The space is warm and cosy with the addition of a fire place and over sized communal tables.

Who would have thought, that Dee Why is now a foodi i to dot!
love amie x

brik

From the bustling streets of Tunisia to the quieter beachside streets of Narrabeen, comes a traditional and flavoursome entree, that is eaten daily in Tunisia. Brik is a triangular shaped paper thin pastry (known as malsouqa) parcel that is commonly filled with a mixture of tuna, cheese, spices and herbs, and then topped with a cracked egg. Deep fried in olive oil and served with a squeeze of fresh lemon. This was last night's new shared eat from Elle's travels to Tunis. We are all now new fans of this delicious snack.



Elle's Brik (pro-nounced 'breek') with tuna, Parmesan and egg

serves: 4 hungry eyed people

takes: approx 20 minutes

ingredients

1 x 300g can tuna in springwater
1/4 cup curly leaf parsley, finely chopped
2 tablespoons Parmesan, grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground smoked paprika
1 pkt frozen spring roll pastry sheets
4 x 60g eggs
Olive oil, deep frying.
lemon wedges, to serve


what to do
Combine tuna, 2 tablespoons parsley, Parmesan and spices into a small bowl, mix well.
Place one sheet of pastry on top of a small bowl, pushing down gently to make a well. Spoon 1/4 of tuna mixture into pastry well, add cracked egg and fold pastry into a triangular shape. Repeat with remaining mixture.
Deep fry in hot oil, turning once. Cook until golden brown on both sides.
Remove brik carefully from oil and drain on paper toweling.
Serve immediately with a squeeze of fresh lemon and remaining parsley.

love amie x

zucchini fritters w chunky salsa

Serve these healthy vegetarian Zucchini Fritters for a weekend lunch with a

Chunky salsa & a bottle of bubbles...

ingredients

1 avocado, peeled, seed removed, diced

2 tomatoes, diced

juice of half a lemon

1 garlic clove, finely diced

salt and pepper, to taste

50g baby spinach, to serve

a little to do...

Combine all the ingredients (excl spinach) into a medium sized bowl.

Sprinkle Salsa & spinach generously over freshly cooked fritters.

eat...

love amie x

beachy pub grub food

The Beach rd Hotel or the 'beachy' to the local cool and uncool Bondi crowds was a pleasant surprise eat.

Now a Northerner I often visit Bondi to catch up with girlfriends and on a more recent catch up I ate a delightful bowl of fresh potato gnocchi with tomatoes and basil. The gnocchi was fluffy, light and soft like tiny little clouds in my mouth. Coupled with simple flavours of freshly roasted tomatoes, beautiful basil and a touch of mozzarella proved a hit in my mouth!

Yum...

Beach Rd Hotel is highly prized for it's local and transient drinking crowds and over sized hall like nightclub vibe. A cruisy enough spot for a light ale and midweek meal that won't break the budget.

love amie x

dates - natures chocolate!

If you know me, then you will know that I have had a long and delicious love affair with fresh dates! Fresh dates are to me what chocolate is to any normal woman! Along with their sweet and caramel flavour, they also offer your body some valuable nutrition. Dates are a great source of Potassium to assist in a healthy nervous system, fiber to aid digestion and are also high in energy to give you a healthy energy hit when you need it.
Perfect as a snack, dates can also be the hero in sweet desserts and savoury tagines.
My sudden inquisitive interest for all things middle eastern was heightened recently due to my little sister's announcement to work in Jordan next year and pursue her Journalism degree. Like all older sister's, protective instinct kicked in and I have been googling and reading up on all things Arabic ever since! Other than the Middle Eastern style ingredients and foods I adore. As sudden realisation struck, was I really that unworldly or uneducated on the middle east? Jordan then started jumping up everywhere, and in last weekend's Escape lift out, Jordan was a feature and described as the 'Switzerland of the East'. The anxiousness started to ease...
Reading the 'Proef' newsletter, a quirky and amazingly creative cafe that I often frequented in Rotterdam. I stumbled upon this recipe for Bread and butter pudding from CookbookArabia. With my sudden interest in Arabic foods I thought I'd give it a go. My love of dates and the Orange blossom water, which I had purchased a month previous was the perfect beginning to this sweet Arabic dessert to end our meal last night!
Recipe Review:
Not quite as tasty and sweet as I had hoped. If you decide to make this recipe I have made a couple of alterations, only as that is how I like it... I cooked the puddings in individual ramekins and added some sugar & vanilla to sweeten & flavour slightly. Then add a light dusting of cinnamon to finish making this dish even more delish.
Bread & butter pudding w dates, almonds & orange blossom
made 6 ramekins
ingredients
300g fresh dates, sliced length ways, seed removed
1 teaspoon orange blossom water
1 cup (250ml) milk
1 vanilla pod, sliced length ways

3 x 60g eggs
1/4 cup caster sugar
1 carton (300ml) pure cream (pure cream has no additives like gelatin, used for thickening)
3/4 pkt (430g) Turkish bread, pulled apart roughly into 3cm pieces
2 tablespoons butter, melted
75g almond meal
2 teaspoons cinnamon
50g flaked almonds, roasted until golden

what to do
Pre-heat oven to 180C for 15 minutes.
Add dates to a large bowl and cover with orange blossom water, and 1/4 cup boiling water. Stir and set aside.
Heat milk and vanilla gently in a saucepan over medium heat until small bubbles start to appear around the edge of the saucepan. Remove from heat and allow vanilla to infuse for a further 5 minutes. Strain, reserving milk.
Beat eggs and sugar until light and creamy.
Add cream and combined eggs and sugar to the warm milk mix until combined.
Return to the mixture to the heat and cook until thickened (mixture coats the back of a spoon).
Add bread pieces, dates, butter and almond meal to a large bowl.
Pour over the milk mixture, making sure all the bread is covered and soaked in the egg mixture.
Spoon evenly into greased ramekins. Sprinkle with cinnamon.
Bake for 15 minutes or until lightly golden.
Remove ramekins from oven and sprinkle with golden flaked almonds*.
Serve with vanilla ice cream.
TIP * Crush the roasted almonds in a mortar and pestle for a finer texture.
love amie x

the sandwich

Aussies love a good 'old' fashioned sandwich. There aren't too many memories of growing up as a child that don't include a sandwich. School lunches, picnics, weekend football and afternoon tea's. From a throw together BLT to the more sophisticated cucumber sandwiches we see offered at the popular High tea. A sandwich can be eaten by all walks of life and is definitely not fussy about being branded a 'commoner'!
A favourite in our little home for a Sunday lunch, a day out at the motorbikes or a lazy dinner is the BLT.
Traditionally BLT's you buy are heavily laden with stodgy and thick strips of bacon that are dripping with fat. This re-vamped version of a BLT, featuring shaved prosciutto is our preferred choice. Once you try you will never go back!

BLT's at home
makes 4 sandwiches / serves two in our home they are so good!

ingredients
8 slices of fresh soft brown or white bread
2 tablespoons mayonnaise
50g rocket, washed, dried
8-10 slices of prosciutto, grilled until crisp
2 tomatoes, diced
4 pickled gherkins, thinly shaved with a vegetable peeler
8 shaved slices of cheese, such as Gouda, Swiss or Jarlsberg

assemble your BLT
Lay pieces of bread side by side onto a large chopping board. Spread mayonnaise onto each piece of bread.
To four pieces of bread add a lavish amount of rocket and then top with, prosciutto, tomatoes, gherkin and finish with the cheese and remaining piece of bread.
Slice and serve!

love amie x

easter 'heart you' cake

A tradition many of you will love this Easter is this delicious chocolate mud cake, hidden under a finely rolled layer of coloured pink fondant, and with a sprinkling of love.

For those who love a good cake and want to show off a little next time friends are over, then I suggest Planet cake.

There are a range of courses to learn basic and more experienced cake making & decorating tips. One tip from me to you to perfection, is that it really is all in the preparation, which is neatly hidden under the perfectly rolled icing!

happy easter,

love amie x

Pintxos in San Sebastian

I couldn't wait to arrive, the Basque country side in Northern Spain. Pintxos or 'small plates' of tapas adorn most bar tops in this quaint old Euro holiday destination, that is San Sebastian. Money has come and gone, and come again to this Spanish sea side town. Blue and white striped umbrellas and sun kissed Euros are the majority. We settle into the relaxed lifestyle easily, as most Aussies do. The food and beers flow freely, and the warm European summer has us feeling slightly fuzzy after a few Spanish beverages. The highly social and relaxed nature of the Spaniard is enviable and the pintxo bars work on an honour system where you pay at the end of your time based on the number of pintxos you have eaten or as it's called the 'toothpick' system. It's adorable and fun at the same time. Even the un-foodiest friend will enjoy this Basque tradition. love amie x

Parlour party! The next big thing in parties!

Beetroot carpaccio

Let beetroot be the hero in a salad and your partner won't be disheartened this Valentines day!
Ingredients

2 tablespoons white vinegar

2 tablespoons olive oil

1 tablespoon brown sugar

2 large or 3 small beetroots, peeled, thinly sliced (0.5cm)
2 oranges or ruby grapefruits, peeled, segmented
1 pomegranite, peeled
1 avocado, peeled, thinly sliced
100g goats curd
to do
Combine vinegar, olive oil and sugar in a bowl and whisk until blended. Season to taste with salt and pepper.
Place beetroot slices onto a large baking tray lined with baking paper and drizzle with the vinegar dressing. Cover and set aside for an hour.
To assemble the salad layer beetroot, orange segments, avocado and sprinkle with pomegranite and dollops od goats curd. Drizzle with extra olive oil and serve with a side of green salad.

a cake cleverly disguised as a hat

Cake decorating definitely doesn't come easy, however one cool evening we created a hat masterpiece for a 'Step up' dance party. A delicious chocolate cake was hidden under a thin layer of white fondant icing and then accessorised with licorice.

love amie x