Modcloth Outfits Are In!!

Yay! I have been not so patiently waiting for my Modcloth buys to travel through snail mail from the other side of the world. Today they arrived and I am overjoyed. I love all three items and they fit like a glove. I can't even choose a favourite because they would all be worn for different things. When I get pics of me wearing I will post but for now images from the website.

The first item I fell in love with was the 'Fur sighted top.' The little fur baby on here looks the same as my not so little D'Argo. I love the bold red glasses against the yellow. I am not normally a yellow girl but this was my go to buy.

The dress I originally fell in love with was out of stock so I was brave and took a risk on this 'Ignite the Night Dress.' I will actually wear a black belt with this outfit. I was unsure of the capped sleeves and the unusual neckline but I had nothing to fear. It is such a light weight fabric and is perfect for the tropics.

Finally last, but in no way least, is my new hitting the town dress. It may be covered in cherries but I haven't had a dress fit my body shape this well in years! I love the retro feel of it and cannot wait to rock the look with a small black cardi, black stockings and heels. Might add some bright red lippie and nails to.

Welcome Thomas!

I'm an aunty!!! We have a new addition to our family and it is so exciting. Thomas i s beautiful and so well behaved. My sister is doing well and her partner has been dotting on both of them since they came home from hospital. They left for the station where they are working this week. Sadly, 10 days after Thomas was born I had to return to reality and work in a separate town. I miss my morning Thomas cuddles!!! I have a few ideas for crafting project for him, I am thinking about making him a lion or a kid (goat).

Needle Book

Well this is my latest crafting endeavour. I have combined my love of fabric and cross stitching to create this 4 inch by 5 inch needle book for a swapbot swap. I had originally created a different needle book but once I saw this design on Meari's Musings, I fell in love with the idea immediately. I hope my partner enjoys this sturdy needle book as much as I enjoyed making it. She is a frog collector so she can add this little Hip Hop to her collection.

Green Island Day Dreams

Sorry blogging buddies. Been a long while since a post. Work was crazy (but in a good way) the last few weeks and then honeymoon, Christmas, New Year and becoming an Aunty!!!!! Phew, I am exhausted just looking back. It has been a wonderful past 2 months. I will dedicate this post to the honeymoon :)

We travelled to Green Island. It was truly an amazing experience. You must stay a few nights on the island, before 10:00am and after 4:30pm you basically have the place to yourself. On our second day we saw 24 Green Sea Turtles over 3 snorkelling sessions around the island. Plus I made a shark buddy too.

We also headed out on the Outer Reef Trip. It was so beautiful. Scott and I are both confident swimmers so we went out a fair way from the pontoon and boat. I was amazing swimming over the varieties of coral and seeing what was around the bend. Words cannot describe how great this holiday was and pictures don't do it justice.

I swear we did spend sometime on dry land...but, we mostly snorkelled or rested in the shallows :)

Lime Key Pie

Oooooo I was so excited when I had my first piece of this dessert pie. I have since decided that I love the crust! With the spring lime season just starting here I am looking for ways to use them in everything. This has been sitting in my cupboard for a while and I regret that now! It is so fresh and just lovely.

Key Lime Pie

Ingredients

• 150g plain sweet biscuits (I use Nice Biscuits from Arnotts)
• 75g butter, melted
• 4 egg yolks
• 395g sweetened condensed milk
• 2 tbsp finely grated lime rind
• 1/2 cup lime juice
• whipped cream and lime zest to serve

Method

1Preheat oven to 180°C/160°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in butter.

Press mixture over base and side of a 3cm-deep, 20cm (base) glass or ceramic pie dish. Bake for 10 minutes or until base is light golden. Cool.

Using an electric mixer, beat egg yolks in a bowl for 3 to 4 minutes or until light and fluffy. Gradually beat in condensed milk, lime rind and lime juice. Pour mixture over crust. Bake for 12 minutes or until mixture has just set. Remove from oven. Cool to room temperature. Refrigerate for 3 hours or until chilled.

Cut into wedges. Serve with cream and lime rind.

Puff Pastry!

I do so enjoy indulging with puff pastry. I have had this main meal sitting in my recipe box for about a year now. I saw it while I was out and about and copied it down. The poor thing has been collecting dust. Until last week. I ended up spreading it across 2 nights, it was so filling and just lovely to have after a LLLOOOONNNGGG day. So I hope you enjoy these! Will need to photograph these. 

Beef and Vegetable Pastries

Ingredients

• 1 tbsp vegetable oil
• 1 brown onion diced
•  1 tsp salt
• 1 tbsp grounded cumin
• 1 tsp grounded turmeric
• 1 tsp chilli powder
• 1 garlic clove crushed
• 300g beef mince (I use heart smart)
• 400g potato, peeled, diced, washed
• 1 tbsp lemon juice
• 1/3 cup coriander leaves chopped
• 3 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring, for 5 minutes or until onion is very soft. Increase heat to high. Add cumin seeds, turmeric, chilli powder and garlic. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, stirring, for 5 minutes or until browned.

2. Place potatoes into a shallow microwavesafe dish. Cover. Microwave on HIGH (100%) power for 5 minutes or until just tender. Drain. Roughly mash potato to mince mixture. Mix well to combine. Transfer filling to a bowl. Set aside to cool completely. Stir in lemon juice and coriander.

3. Preheat oven to 200C. Line a large baking tray with baking paper.

4. Cut each sheet of pastry into 4 squares. Spoon filling into centre of each square. Fold each square in half on the diagonal to form a triangle. Use a fork to press pastry edges together to seal. Place onto prepared tray. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with green salad.

Tea Cake

I have had this cake recipe sitting in my recipe box for 3 years with the intent of making it. 2 nights ago

finally did and was not disappointed. Cake came out the oven and it cooled...about 5 mins later 3/4 of it

was gone. This is such an easy recipe and you need things that should already be in the house. I  would

recommend having this with coffee or tea and it is simple enough to whip up when someone is coming 

over suddenly. I also like this cake because it is not sweet. 

Carrot and Spiced Tea Cake

Ingredients

65g butter, softened

            
1/2 cup caster sugar

            
1 egg

            
2 teaspoons vanilla extract

            
1 cup self-raising flour, sifted

            
1/3 cup milk

            
1 medium carrot, peeled, grated

            
1 teaspoon ground cinnamon

            
1 teaspoon ground ginger

            
Butter, to serve

Cinnamon topping

            
10g butter, melted

            
1/2 teaspoon ground cinnamon

            
2 teaspoons caster sugar

Method

1.     
Preheat oven to 180°C/160°C fan-forced oven. Prepare loaf tin.

2.     
Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding carrot, cinnamon and ginger.

3.     Spoon mixture into prepared pan. Level top.

4.     
Bake for 30 minutes or until a skewer comes out clean.

5.     Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.

6.     Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.