Yvette's Twistedvines

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White Clouds

Published by Yvette

What is it about shredded coconut, that just makes me think of snowflakes. Could it be its crisp colour of whiteness of each shred, maybe it’s the softness as you bite into a ‘sweetie’ and shreds of coconut fall cascading from your bite, maybe it’s the softness of it’s touch and it’s melting texture in your mouth.

These wonderful Coconut Macaroons are delicate and soft, smooth and melt in your mouth. So delicate are these Coconut Macaroons that you’ll forget how many you’ve had. They have a touch of honey ‘sweetness’ and a chewy soft coconut centre.

BreakEggfest

Published by Yvette

What’s for breakfast? This is probably the most simplest recipe I have put on Twistedvines, but one of my traditional favourites.

Curried egg on toast.

What better way to start the day, no fuss and nothing too fancy!

Recipe: Curried Egg on toast

2 boiled eggs, peeled and smashed

1 teaspoon Keens curry powder

2 teaspoons mayonnaise

salt and pepper to taste

Place a small pot of cold water on stove, place two eggs in water just covered,

when water is brought to boil leave for 2 minutes,

turn off heat and leave to cool.

When eggs are cool, peel and smash with a fork, add curry powder and mayonnaise, salt and pepper.

Slice two thick pieces of bread, (no grain) and toast.

All done, breakfast is served.

Jazz it up by adding a little watercress and make a lunchtime sandwich.

Enjoy!

Yvette…x

Coconut Macaroons

Published by Yvette

Recipe: Coconut Macaroons

4 egg whites

1 teaspoon vanilla extract

3 cups shredded coconut

pinch of salt

2/3 cup honey, slightly melted, 30 secs in microwave oven

1 teaspoon cream of tartar

Preheat oven to moderate temperature of 190°C.

In medium bowl, combine coconut, vanilla extract, and salt. Stir in honey until well combined. In another bowl beat egg whites until firm peaks form. Fold in coconut mixture, add the cream of tartar. Using an ice cream scoop this is your measuring tool, keeping all the sizes equal. Scoop the coconut mixture onto a prepared oven tray lined with oven proof paper.

Bake for 10 –15 minutes until golden brown. Leave to cool.

Delicate golden droplets of golden honeyed coconut…

Enjoy!

Yvette…x

TT – The Dream-it eDition

Published by Yvette

Welcome to Texture Tuesday with Kim Klassen. This weeks challenge to use her new texture ‘dream-it. Simplicity at it’s best for this week.!

With Love & Gratitude,

Yvette…x

Cherished Chintz and Choc Chip Cookies

Published by Yvette

I have wanted a piece of chintz for a long time, I know many of you have such a cherished piece already in your keepsakes, a few months ago, an opportunity arose, for a little ‘indulgence’ so I bought this tiered stand and beautiful teapot. What better way to display these delicious choc chip cookies.

A beautiful pink/crimson rose and apricot chintz with gold trimmings.

Royal Albert ‘Old Country Roses’ Chintz Collection and even better an original piece Made in England.

Top layer Cherry Chocolate Cupcakes, bottom layer Choc Chip Cookies, read on for the recipe…

Kaleidoscope Colours

Published by Yvette

Mere colour, unspoiled by meaning, and unallied with definite form, can speak to the soul in a thousand different ways. – Oscar Wilde

Colors, like features, follow the changes of the emotions. – Pablo Picasso

The color of the object illuminated partakes of the color of that which illuminates it. – Leonardo di Vinci

The purest and most thoughtful minds are those which love color the most. – John Ruskin

Wishing you a colourful Friday….Yvette x

tt – The Look Down eDition

Published by Yvette

This weeks Texture Tuesday theme is ‘look down’. I couldn’t resist the opportunity to photograph this beautiful rose, and it’s unusual colours. Soft pink petals each outlined with a soft tinged green. I can’t tell tell you the name of it as I bought a bunch while out shopping.

The recipe for today’s photo is very much a jumble, however I can tell you that I used the latest texture of Kim Klassen’s ‘Dream-it’.

I’ve also been experimenting with my photographs and making kaleidoscopes with their colours…

This design is from the exact same rose photo, using the software Paintshop Pro x. You can try it out with their 30 day trial here. Lot’s of fun!

Have a great day,….Yvette x

Frangipani Fig Tart with Almond Crumble

Published by Yvette

I’ve been changing recipes, adapting, researching and experimenting. The kitchen has been almost like a science lab. I started with an item I had purchased a couple of months ago at a market street stall. I had lots of ideas in mind of how I might use the product ‘tar10’ Sticky Fig, but as I’m limiting my grains, my idea of an upside cake was about to change. I then thought of a frangipani tart using almond meal, the goddess of cooking had sprinkled her flour dust and I was on the search for ideas.

I remember, Gary Mehigan from MasterChef Australia had made a Fig Tart with Pistachio Crumble, so what a great start to a recipe. I had also seen an easy gluten free tart crust made by Elana from Elana’s Pantry.

So with a little dabble of one and a dash of another, with a few changes, I’m happy with the result.

Gingered Black

Published by Yvette

Here’s another design I was lucky to find from the Schweppes Limited Edition of vintage pin up girls, hailed from the 1920’s – 1950’s. This wonderful collection celebrated the historic style of Schweppes Ginger Ale, Lemonade, Soda Water and Indian Tonic Water. You can see the Indian Tonic Water bottle I found with blooming delicate roses. Designed by the Australian Design Agency Di Donato.

Playing with PaintShop ProX…Black Pattern 1..playing can be fun!

Black Kaleidoscope 1

Have a great weekend everyone!

Yvette…x

Morning Sunshine

Published by Yvette

Breakfast is one of those meals where we all do something different! Grab a coffee, some cereal, maybe a piece of fruit on the run. Even skip it! It was the custom in Italy to call into a corner bar, stand and grab a quick espresso and maybe a pastry and head off to work. Here in Australia it’s anything from coffee, toast and vegemite to a cooked breakfast of eggs, bacon and baked beans. I was an oatmeal and yoghurt girl, fresh fruit or toast and vegemite…things are a changing.

Bread hasn’t been in my daily diet for approximately three weeks…so of course because I love the texture of bread, I had to research a little and find a non grain substitute. Now, the look of this bread might seem a little bland, but it has a wonderful ‘nutty’ texture, but hey not very exciting for the morning…how about a little boost of sunshine!

Slices of ‘no grain’ bread made into delicious french toast. Soaked in two eggs for 2/3 minutes then fry in butter. Served with fresh fruits: strawberry, kiwi fruit, passionfruit, cherries, frozen raspberries, and pecans with a swirl of honey. My friends let me introduce you to – Morning Sunshine.

Enjoy!

Yvette…x