Author: Yvette

Rocket Pesto and Pasta Salad

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This month’s Regional and Seasonal Challenge from Tandy over at Lavender and Lime, is to cook with rocket. Rocket and Rucola (Italian) is also known as arugula, roquette, rugula and is popular in Italian cuisine, it’s an aromatic salad green. I love it’s peppery, mustard-like flavour, and is great just with a dash of virgin olive oil, and grated shards of parmesan cheese, settled on a tenderloin. This recipe is one of my favourites however…Rocket Pesto and Pasta Salad served with Prosciutto and a Balsamic Glaze. Recipe: Serves 4 Boil ,(as directions on packet) drain and run under cold water 250grams dry pasta, I used orrechiette, any of the spirals, or mini shells would be fine, Combine and chop 1 packet (125 grams) of fresh rocket, 1 big bunch of fresh basil, 1 clove of garlic, 6 heaped tablespoons of parmesan cheese and a handful of pine nuts, while mixing drizzle in 3 tablespoons of extra virgin olive oil. In another bowl, wash,cut into quarters and scoop out the middle seeds of 1 punnet of …

Cockatoo Chatter

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What have we been up to….children’s baking! A few week’s ago, my niece was having a farewell party at school for one of her schoolmates who was returning overseas. The decision was made to have an Australian theme. From an array of fauna and flora Australian icons, the decision was made to make those ever enjoyable cupcakes as a base and decorate them as cockatoo’s and koala’s The Sulphur-crested cockatoo can be found widely north and east of Australia, and actually right at our back door.Their distinctive raucous call can be very loud, repeat very loud. The plumage is overall white, the expressive crest is yellow. The bill is black, the legs are grey, and the eye-ring is whitish. Males typically have almost black eyes, whereas the females have a more red or brown eye. Wikipedia So, with a bit of detail, we made cockatoo cupcakes…cupcakes were a basic vanilla mixture covered in assorted lollies: banana’s,licorice,marshmallows and vanilla frosting. So, I know you’re now wondering what our koala’s looked like… Chocolate cupcakes with choc frosted …

TT – The ‘AndThenSome’ eDition

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I don’t know about any of the other participants of TT, but it was missed last week. The whole of last week passed me by in a flash and no sooner I turned round, I had missed the whole week. And now it’s Texture Tuesday already. This week our challenge was to use Kim Klassen’s texture ‘And Then Some’.   I know, it’s a strange thing when even a dry wrinkled ruffled petal rose bloom, can still be attractive and inspirational for me to photograph. This rose is called ‘Peace’. Photo recipe: Both Photo 1 and 2 have the texture ‘And then Some’. Photo 3 has the additional texture – ‘Autumnburst’ Visit Kim Klassen’s Cafe here and see some of the other works of art. Have a great day, everyone Yvette…x

I’m free to fly….

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Fly…into another weekend and another week flown by… It has a repeating ring to it doesn’t it! A beautiful Spring morning here in the country and just a little time to smell and pick the roses. And so joining in another Pink Saturday, I thought I’d style a couple of Spring photo shots with a little romantic flow to it. A personal touch, I’ve been working on a combination of my photography and pen work…create…I’m free to fly… “The gift of happiness belongs to those who unwrap it.” Andrew Dunbar Rose petals, pearls, lace and pink….a little romantic pink! “Happiness is a gift and the trick is not to expect it, but to delight in it when it comes”  Charles Dickens Happy Pink Saturday friends…linking to Beverly’s Pink Saturday at  How Sweet the Sound. Have a great weekend. Yvette…x

Whispering Sponge

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Things have been busy, buzzing like a bee, hovering over a full Spring bloom. Not too much time in the kitchen for me this week, so I share with you my sisters work this week. She had a catering job, to prepare a birthday cake. The order was for one of her whispering blow away sponges. Now my mum is a champion sponge maker diva, and she’s passed on her secrets to us, although truth be it that I’ve never tackled one myself..not to disappoint! So I’ll just keep the secret onboard until I make one! What better way than to serve Sponge, filled with strawberry jam, fresh chocolate coated strawberries and fresh cream. Read on for the this special recipe…

A trail of Inspiration.

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My starting point for this trail of inspiration not more than 24hours ago lead me onto many winding paths of colour, inspiration and acknowledgement of pure talent. One of the things on my ‘to do’ list was that for this month I would stay focused and blog a post every Saturday on Beverly’s Pink Saturday for the month of October as a reminder of National Breast Cancer Awareness Month. Take a couple of ‘clicks’ backwards, and although I’m not always finding time to post and create, within the solitude of my bedroom of an evening, I visit bogging friends, leave comments and join in the circle of friendship, that I so love to be a part of. Here’s my winding trail: I started with a visit to Celia at Fig Jam and Lime Cordial, where she had her  monthly feature look at what’s ‘In my Kitchen’, Turkish ceramics, wild ginger drinks,and vegetarian paella to name a few, take a look and maybe join in. Sometimes when you visit friends, you spend a little extra time …

TT – Red eDition

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Kim Klassens cafè is boosting in brightness with this weeks Texture Tuesday Photo challenge. Use the colour red and at least one of Kim’s textures in the processing. The colour red for me is passion, love, colourful country fields of red poppies, juicy red apples and Spring rose bud blooms. I captured my photo within the gardens hide away corner of mountains of parsley, sage and mint, lavender and lemon tree blossom and threw in a vivid touch of contrasting red. Pink Lady apples. Photo recipes: Photo 1: original photo + KKifonly texture + KKthursday texture + 25% fill light + 25% high lights + 25% enhanced shadows. (Picasa 3) Photo2: original photo + KKthe ladder txture + KKthursday + kkautumnburst + 80% shadows 30% high lights + 25% fill light. (Picasa 3) Catch up and link up to the other participants in Texture Tuesday over at Kim Klassen’s Café Have a great week everyone, Yvette…x

Pink Inspirational Thoughts

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The first eight days of October are a rush of memories, dreams and thoughts for me. For everyday from the first to the eighth someone I know celebrates a birthday. I have to admit I’ve fallen into the jaws of modern technology, and in the rush opted to send electronic messages by phone and social networking sites, but with inspirational comments this week and visual boards that I created today, I’ve been inspired to make my own cards, write in them, create a little something special  in each and send them to everyone of my friends and family. Written, signed, sealed and delivered!   We all know that giving or sending greeting cards is a simple and effective way of staying in touch, adding a truly personal touch and reaching out to those we care about, but where did the greeting card come from? The first civilization to employ the use of greeting cards was the ancient Chinese, who used them for the purpose of conveying New Year’s wishes. The earliest paper greeting card in …

Strawberries my love…

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Seasonal flavours from the earth…. The sweet temptation of fresh strawberries. Nothing fancy involved, just pineapple jelly, blueberries and strawberries, vanilla ice cream sprinkled with white chocolate and coconut mixed topping. Served in parfait glasses. Mix 250ml of boiling water with the jelly, pour into serving glasses, insert fresh chopped strawberries and blueberries and leave to set overnight. Serve with a scoop of vanilla ice cream sprinkled with melted white chocolate buds and shredded coconut. Sweet temptations! Did you know?? Strawberries are the only fruitwith their seeds on the outside! A strawberry treat. Enjoy! Yvette…x

TT – Gratitude eDition

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Well, I’m here again at the beginning of the week entering into the world of textures and photography. This weeks Texture Tuesday with Kim Klassen is to use two of her textures and capture ‘Gratitude’ in your photo. How do we start each day with a grateful heart? We give thanks that our heart is beating, we give thanks for the start of a new day…we smile and carry on! I’ve used the same original photo, (hard to believe) and have been experimenting. Non conclusive recipes this week, I just kept working on them until the image appealed to me. I give thanks for the little things today, that may well be the bigger and brighter things tomorrow. The rose bud today, that tomorrow is beaming in full bloom. The rainbow today, that brings tomorrows falling raindrops. The smile today, that may bring tomorrows friendship. Join in the fun at the cafe…have a coffee and meet the other players in the party of Texture Tuesday. Have a wonderful week, everyone. Yvette…x