~New Years Spectacular 2011 to 2012~

As we prepare for all our New Years Eve celebrations, I always get to this time of year and like to reflect on the past twelve months, the good the bad, the funny times the sad, friends who we have met, births, marriages and the loss of loved ones, but of course that is the sweet life or as my father-in-law would say 'La Dolce Vita'! 

2011 will be remembered for some devastating moments, amazing ones too, but we have lost a few brilliant people along the way:


February 3rd - Cyclone Yasi hits Queensland near sunrise, the worst affected areas were around Tully, Silkwood,Mission Beach, Innisfail and Cardwell.


March 11th  – A 9.1-magnitude earthquake and subsequent tsunami hit the east of Japan, killing 15,840 and leaving another 3,926 missing. Tsunami warnings are issued in 50 countries and territories. Emergencies are declared at four nuclear power plants affected by the quake.


March 23rd - Elizabeth Taylor dies. Taylor was recognised for her acting ability and for her glamorous lifestyle, beauty and distinctive violet eyes. Taylor died of congestive heart failure at the age of 79, having suffered many years of ill health.


April 29th  – The wedding of Prince William, Duke of Cambridge and Catherine Middleton at Westminster Abbey in London.


July 23rd - Amy Winehouse dies. Winehouse known for her powerful deep contralto vocals and her eclectic mix of musical genres including R&B, soul and jazz. Winehouse died of alcohol poisoning. Her album Back to Black subsequently became the UK's best selling album so far in the 21st century.


July 31st - In Thailand over 12.8 million people are affected by severe flooding. The World Bank estimates damages at 1,440 billion baht (US$45 billion). Some areas are still six - feet underwater, and many factory areas remained closed, at the end of the year. 657 people are killed, with 58 of the country's 77 provinces affected.


October 5th - Steve Jobs Dies. An American businessman and inventor widely recognised as a charismatic pioneer of the personal computer revolution and CEO of Apple Inc. He died in his Palo Alto home, aged 56. His death certificate listed respiratory arrest as the immediate cause of death, with "metastaticpancreas neuroendocrine tumor" as the underlying cause. His occupation was listed as "entrepreneur" in the "high tech" business.


And finally in the music biz, LMFAO have brought us two tracks "Sexy" and "Party Rock Anthem" throughout the year, which this crazy duo  have now led the Hot 100 for the past six weeks and are on their way to having the Billboard's biggest Song of the Summer with their track "Sexy". LMFAO are the first duo to notch back-to-back No. 1s on the chart since OutKast ruled for nine weeks with "Hey Ya!" beginning December 13, 2003, and replaced itself in the penthouse with "The Way You Move," featuring Sleepy Brown, the week of February 14, 2004. LMFAO and OutKast are the only twosomes to lead the Hot 100 with successive singles since Roxette in 1990-91. I am sure we will all be partying away to their songs on Saturday night!

Party Punch
Serves 8


2 x 750ml bottles chilled medium-dry white wine
1 tablespoon dark rum
1/3 cup (80ml) peach schnapps
2 tablespoons triples sec
1 1/2 cups (375ml) apple and mandarin juice
3 star fruit (450g) sliced thinly
4 small peaches (460g) sliced thinly


1. Combine wine, rum, schnapps, triple sec and juice in large bowl. Stir in fruit.
2. Refrigerate, covered, 1 hour before serving.

Wishing you all a wonderful New Years to you and your families, we will see you in 2012.
Stay safe and for those of you that and melting away in Australia stay hydrated! 


Enjoy,
Tammy xx

Joyeux Noel ~ A Christmas Special!

In this weeks blog with only Nine Days until Christmas, I wanted to make this my official Christmas Special, to give you all my special tips and tricks to assist you through the big day. Anyone that knows me, knows that I live to entertain, any excuse for a themed event; as they say, "Eat, Drink and Be Merry!" 
Through my easy steps, tips and tricks you will love entertaining as much as I do! 
This blog is quite a long one, so go grab yourself a nice cup of tea, of even better it is Christmas.... Champagne before we start xx

Christmas Lunch - A Family Affair!

Christmas with my In-Laws is always a wonderful experience. It brings together the traditional Australian elements which we love in Christmas and of course my Father-in-law with his traditional Italian Christmas elements.  Our family is quite large and we are always open to inviting friends and extended family to our Christmas lunches so the numbers can grow. Depending on the numbers of who is attending lunch, basically then I can make a decision on how elaborate I can be with table decorations and if everyone can fit inside or we sit outside on large trestle tables.

My first step is to pick my theme, which I have told you before. Your theme or colour is the key to coordinating all your design elements. You want to work with what you have at home already as much as possible and I always try and work with my current 'stock', whether it be materials or even greenery from my garden. White or black tablecloths make a beautiful base for your Christmas table, the less fussy the better, that way you can add more to the table. The way I like to describe it to people I am assisting is, "Imagine you are an artist with a blank canvas, think of your table the same way." Plain tablecloths are best! 
The next step is to set your table with the required plates, cutlery & glassware. The rule I use is this plates need to match, glassware can be crazy if it is cut crystal or unusual shapes and the cutlery match as close as possible.  If you are entertaining for 30 guests I highly doubt that they will notice if the forks are slightly off, but will be amazed at the beauty of your table.
I love using real linen napkins, if you have a large family and friends you may not have enough or just may feel overwhelmed at the idea of using linen or cotton napkins at Christmas. There are many beautiful paper napkins you can buy now and I know it is only going to be thrown away, but it is going to be seen and be quite a visual on your table, so be very selective when picking your napkins. If using paper, my recommendation is to not go any lower than a 3 ply and a Dinner size napkin, that way it can be used through to dessert. Instead of using napkin rings, I like to tie individual ribbons around my napkins. This is a nice way to tie in my colour theme and is inexpensive and effective too. I also have little blackboards which can sit on the napkins which can be used as place card holders. These just clip on to the ribbon or can stand next to the glasses. Place-cards are very important and just give the Christmas table a special touch. You can make your own out of card and just write each persons name on in nice font.

Now here comes the fun, the decorating of the table. Depending on how many people is how crazy you can go. As I previously mentioned, my family and friends we just seem to adopt more each year so, simplicity becomes the key, but it is still effective, magical and beautiful!
Hydrangeas are a beautiful Christmas flower and look absolutely amazing on the Christmas table and are available in both blue and white. The other amazing flower are the Ecuador Roses which come in a variety of different colours.  You can go as elaborate or as simplistic as you want, it is Christmas after all, explore your inner child and just be imaginative. Use vases, fill them with Christmas ornaments or even line the table with little clusters of tea lights scattered amongst ivy from your garden. Whatever you do, do not forget the bon-bons, as the kids will be reminding you if you do forget! If you are wanting to do a little bomboniere for everyone at the table, try something simple like a lovely paper bag from kikki K, filled with homemade truffles, or you could preserve cherries in vodka and put them in beautiful little jars with the matching ribbons from the napkins (of course for the Adults only).  The extent you can go to is endless and I truly love decorating the table. 

The Menu...

Depending on your traditions and your culinary skills in the kitchen is how extreme you choose to go with your menu. My husband and I keep our main course as the traditional forcemeat stuffed turkey roast, with the vegetables and an array of condiments. I also love to cook an Asian spiced baked ham, which just goes beautifully with the turkey. Of course, the Asian spices may not appeal to everyone's taste-buds and I have adapted this recipe to an Orange and Maple Syrup glaze which is also just as amazing. If you are planning on doing a Ham, for approx 10 people and I am wanting left overs for the next week to two, I buy a 4 - 5kg ham on the bone and I get my butcher to skin my ham for me which leaves the beautiful layer of fat on the ham, this is extremely important when cooking a ham.
The entree for me always sets the mood of the afternoon, and being so warm in Australia, unfortunately we cannot do a amazingly lush soup, but even better we have the abundance of seafood that hits our shores. Nothing is more beautiful to me than sharing an open platter of crayfish, oysters, prawns & scampi freshly caught and served with decadent wedges of lemons from our tree... pure bliss.  
And of course for me the afternoon is always finished with Traditional Christmas Pudding made by my Mother-In-law with Brandy custard. If you have not made your Christmas Pudding as yet or   the home made pud has not been made by your family member or friend, their are some amazing bakers, especially the smaller bakery's that have them hanging for months prior to Christmas. My advice is to research and although they will be quite expensive, just remember someones love and time has gone into that pudding for you, which is the beauty of buying homemade products!
There are so many recipe books that can assist you in planning your menu. Maggie Beer, Jamie Oliver, Nigella Lawson, Neil Perry, Bill Granger and Donna Hay are just some of the brilliant chefs that inspire me.

Asian –Style Baked Ham

Make shallow cuts diagonally across fat at approximately 3cm intervals, then shallow cut in opposite direction, forming diamond patterns. Do not cut through to the top fat to the actual meat of the fat will spread apart during cooking.

Make the marinade:

1 cup light soy sauce

¾ cup dry sherry

1/3 cup (75g) firmly packed brown sugar

1/3 cup (120g) honey

2 teaspoons red food colouring (I don’t use this but the recipe says to as it glazes the ham and makes it look nice)

4 cloves garlic, crushed

2 teaspoons five-spice powder

60 cloves (approximately)

Combine sauce, sherry, sugar, honey, colouring, garlic and five-spice in small bowl. Place ham on wire rack in large baking dish; brush with soy mixture. Center one clove in each diamond, cover; refrigerate overnight.

Preheat oven to 160 degrees C Fan forced.

Place Ham on wire rack in a large baking dish; pour marinade into medium jug. Cover ham with greased foil; bake 1 hour. Uncover; bake about 30 minutes or until ham is slightly caramelized, brushing frequently with marinade during cooking.

NOTE: Take out the ham when it reaches an internal temperature of 64-65 degrees C, it will continue to cook and will dry out if it gets any hotter than this.

Christmas Night - Relaxation with Friends

By Christmas Night If we have all had such a large lunch, generally you do not feel like eating again. So, obviously I would not be planning a three course meal just nice nibbles and possibly some seafood, antipasto or even a bruschetta which the kids love. I also do an adults bruschetta where I marinate a Salmon fillet in Vodka overnight which also cooks the fish slightly. I make up a creme fresh dressing to go with it with wassabi, cornichons and lemon juice, season to taste and serve it on freshly toasted bread stick, which is just beautiful. 
As a dessert, you may just want to do something simple like macaroons or white chocolate cheesecakes with fresh raspberries. Just keep it light and fresh.
Christmas Night, does not have to be so formal, maybe do a buffet style for the food, plenty of champagne and the same with the decorations. I would flood my house with candles light. I am sure by now everyone has had a hectic day, keep it simplistic and intimate. Maybe put a few vases in places on tables filled with ornaments or some lovely candy jars filled with candy canes. I still want to give that magical element of Christmas to my home, without going to the extent that I would for the Christmas Lunch. If your planning on spending the evening outdoors, I love using candle bags, they are reasonably inexpensive and extremely effective. I line our garden and drive way with them so it illuminates our yard and just creates an overall romantic atmospheric glow. 

Italian Crisps
Makes approx 35, cook time approx 35 minutes
Ingredients
1 Long French Stick
1/2 Cup extra virgin olive oil
200g ricotta cheese
1/3 cup finely grated parmesan cheese or pecorino cheese (I prefer to use pecorino)
1/4 cup pitted kalamata olives chopped finely
1/3 cup drained semi-dried tomatoes chopped finely
6 large basil leaves chopped finely
small fresh basil leaves for serving
Method
1. Preheat oven to 160 degrees C (140 degrees C fan forced). line oven tray with baking paper.
2.  Slice the bread into 5mm slices; place in a single layer on the tray. Brush bread with oil. Season with salt & black pepper. Bake for 12 minutes or until golden brown; cool.
3. Combine the cheeses, olives, tomato and chopped basil in a medium bowl; season.
4. Just before serving, spread ricotta mixtures on toasts; top with small basil leaves.


I hope you have all enjoyed this weeks blog and my official 'Christmas Special,' please share it with your family and friends. I would so love to hear your comments and please share any of your recipes on my facebook page http://www.facebook.com/SerendipityDesignStudio
So, until next week my lovely Serendipity friends, enjoy the lovely warm weather if you are following me in Australia, and wherever you may be take great joy in your preparations for a beautiful Christmas.
Enjoy,


Tammy xx

An Aussie Christmas!

With 17 days until the BIG day arrives many of you like myself are planning, cooking, shopping, stressing and even having the occasional 'drink' as a de-stress mechanism to plan for the upcoming Christmas Day! 
Our two-year-old Oliver, is now discovering what Christmas is all about. Yesterday Alexander and I took him to see Father Christmas. So, those of you following Serendipity's facebook page or even following me on Instagram would have seen the 'before' pictures and lets state the 'BEFORE' pictures; my goodness he was terrified of the lovely man! So, I refused to be photographed, poor Alexander he is now in history in the officially 2011 David Jones Christmas photo, Bless!!

I have been cooking up a storm with Christmas Cookies, my Christmas Cake is done and is now officially being soaked in Brandy for another 2 weeks. Truffles and a gingerbread house are next on the list, along with a nice long list of Christmas orders from our Lovely Serendipity customers and don't stress will be posted out in express post bags!! I will be trying to do some more sewing this week and photograph more blankets to pop up on the facebook site, I appologise they have been selling as I have been making them up, after all it is Christmas!

Christmas in Australia is much different to Christmas in America or even Europe. Obviously we do not experience the beauty of the 'white' Christmas, the cold and the tradition, but I think it is just something we have acclimatized to and made our own traditions. I still love to do a beautiful Old English roast lunch, with the turkey and vegetables etc, but being so hot in summer instead of doing an entree of soup I would do a seafood entree and of course the traditional Christmas pudding. Nothing can go past my Mother-in-laws Christmas pudding. She makes it in October and has it hanging in the cellar until Christmas day. It would have to be the highlight of the meal for me, topped of with a homemade Brandy custard...yum!

One of my favourite books that I use at this time of year is, Nigella Lawson's 'Feast, Food That Celebrates Life.' She has a whole section dedicated to Christmas and Thanksgiving, it's just beautiful! The Brownie recipe I gave you last week, was actually from this book. I also have a DVD of Nigella's that is just a Christmas DVD and come next week I will probably start watching it, well lets say quite a few times on the lead up to Christmas Day.....sigh I am a bit of a cooking nerd!


Okay Recipe for the week, you will adore this. Keep in mind you can marinate the salmon the night before, I actually marinate my salmon so it's more of a cured gravlax (facebook me if you want the gravlax recipe)
Salmon Ceviche - Serves 10
Prep + Cook time 30 minutes
Ingredients
500g salmon fillet, skinned, diced
1/4 cup lime juice
1/4 cup extra virgin olive oil
2 Lebanese cucumbers
1 small Avocado, diced
1 shallot, diced finely
1/2 cup coarsely chopped fresh cilantro (coriander)
1 French stick
1 clove garlic
Method
1. Combine Salmon, juice, 2 tablespoons of the oil, cucumber, avocado, shallot and the coriander in large bowl, season to taste. Spoon into 10 small glasses; cover refrigerate 15 minutes.
2. Meanwhile, preheat grill. Brush bread with remaining oil; toast both sides of bread under the grill. Rub toast with garlic.
3. Serve ceviche with garlic toasts.**


Hope you have a great rest of the week. Try the Salmon Ceviche, it is absolutely amazing and if you do want my gravalax recipe please jump on Serendipity's facebook page and pop a comment on the wall I will get back to you asap!
Enjoy Lovelys!


Tammy xx


**The Australian Women's Weekly, "The 12 Days of Christmas," 2010

Count Down of the Silly Season!!

Well it's officially the last day of Spring, the last day of November and I think those of you like myself with kids start to panic know that tomorrow is the start of a new day and not just any day December 1st, the day we start counting down to the Jolly man in the big red suit jumps down the chimney.  For my husband and I, this is our sons first year he will really understand Christmas, especially as now he can actually start to string together a sentence, generally with words such as "I Want," and "Me" everything you want at Christmas time. All I know is this, basically if you have kids you have 2 weeks left of your sanity before; school, ELC, co-curricular activities and even child care all close their doors to us. I love seeing all the parents go back to work, come mid-January, exhausted, bags under their eyes and I can almost imagine these tiny little humans running frantically around the house while Mumma and Daddy are sitting in the corner hugging their knees and rocking...... so maybe I am over exaggerating just a little!  

Our little man is full of energy, a lot of work, but we love him dearly and it is a matter of keeping him occupied with different Christmas activities, painting, helping me cook, wrapping presents, play dates etc. (and less Pinot Noir happy hours for Mumma).

We will be doing the 12 days of Christmas on our Blog soon, but let's not jump the gun too quickly, it is still November 30. So, make sure you have organised your Christmas cake, have your fruit soaking if you haven't made your cake already. Also, for Christmas shopping, head over to our facebook page and have a look at Serendipity's range of accessories and baby blankets. Some are now available through etsy.com any questions just send me an email serendipity.designstudio1@gmail.com

To finish off today's blog I wanted to start the season with one of my favourite recipes from the lovely Nigella Lawson:

SNOW-FLECKED BROWNIES

Makes 20

Ingredients

375g unsalted Butter

375g Dark Chocolate

6 eggs

350g Caster sugar

1 tbs vanilla extract

225g plain flour

1tsp salt

250g white chocolate buttons

2 tsp icing sugar for dusting

Method

Preheat the oven to 180 degrees C. Line the sides of a base of a 33 x 23 x 5.5cm baking tin with foil or baking paper. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring jug, beat the eggs together with the caster sugar and vanilla extract. Allow the chocolate to cool a little,then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chopped white chocolate. Beat to combine then scrape and pour the brownie mixture into prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it; the difference between gungey brownies and dry ones in only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate and sprinkle with icing sugar.**

Have a fabulous week everyone.

And please head over to our facebook page and tell your friends too.

Enjoy,

Tammy xx

**Nigella Lawson, "Feast, Food That Celebrates Life," 2004, recipe has been slightly altered.

A New Name...New Beginnings

What a hectic few weeks it has been.  I don't know about you, but I feel like this year has just flown by me and after bringing back 'ideal living' the name was just not meant to be, so my loyal followers, I can now officially say as my Business Registration has all been made official, so Serendipity Design Studio is the new and improved business and blog you are following. How exciting! So, many wonderful ideas and designs are now going through my head and now will be able to come to life. All I can say is our formal dining room is completely covered from top to bottom in silk and tulle, ribbons and feathers, sequins, swarovski crystals.... I am completely in heaven, feel sorry for the men in my life, my son and my husband, hmmm not so happy with the current state of Casa Di SDS!

Unfortunately I wont be releasing my complete new range this side of Christmas, I have decided to concentrate on the accessories and the rest will follow in the new year.
But saying this, we have some very cute headbands for Christmas, toddler to adult as well as the beautiful crochet hats, so take a look:

Crochet Hat in Red with large black & white spot removable flower

Crochet Hat in Ivory with White peonie Look removable flower

Crochet Hat in Red with Black peonie Look removable flower

Crochet Hat in Ivory with Black peonie look removable flower

Assorted Christmas Headbands

Adult & Toddler Size Headbands Available

Red Grosgrain Christmas Headband - Toddler Size pictured

Black Double Bow Grosgrain Christmas Headband - Toddler Size Pictured

 

 Red Grosgrain Christmas Headband - Adult Size pictured

 

White Grosgrain Christmas Headband - Toddler Size pictured

Our French Minky range of blankets of course are also available and I will have new photo's up on the SDP facebook page in the next couple days. Until then, any headbands and crochet hat orders please email me at at serendipity.designstudio1@gmail.com with the size and colour you are after, address etc. please see are face book page for prices.

My husband Alexander and I, well more my decision, poor Alex just is pressured by my outlandish ideas at times. I have decided to throw our first Thanksgiving dinner. Although we are not American, I Love the tradition of giving Thanks and coming together with your nearest and dearest. Although I still have my menu to set all I can give away is that I have one very large Turkey being delivered to Casa Di SDS, so I would love to hear everyones recipes for turkeys. What you have done in the past, maybe for Christmas if you have not done a Thanksgiving. Stuffing recipes cooking success etc.

I absolutely love this time of year. I have to say it is my absolute favourite time of year and although in Australia we do not have a traditional 'White' Christmas there are still things that make Christmas beautiful; My mother-in-law makes the most amazing home made Christmas pudding, I make my grandmothers traditional Christmas truffles as well as Christmas shortbread and homemade Christmas Cake that is soaked in Brandy for the month of December and of course our entire house from the front gates to the back doors are  

adorned in Christmas decorations. I admit by the time January 1st comes I do feel absolutley exhausted.

So, to end todays blog it has to be something to do with Christmas, and something related to Thanksgiving. I made this dessert for Christmas last year, and it's a recipe I do for dinner parties, you cannot go wrong:

White Chocolate Cheesecakes with Frrosted Cranberries

Makes 12 Prep & Cook Time 1 hour (plus refrigeration time & cooling time)

Ingredients

300g plain sweet biscuits

150g butter, melted

3/4 cup thickened cream

360g white chocolate

1kg Philly cheese chopped, softened

330g caster sugar

3 eggs

2 tsps vanilla bean paste

Frosted Cranberries

1/2 cup sugar

300g frozen cranberries thawed on paper towel

Method

1. Preheat oven to 150 degrees C (130 fan forced). Grease a 12 hhole muffin tray approx 180ml each cup and line with baking paper or muffin cases.

2. Process biscuits until fine. Add the butter and process to combine. Divide mixture among the holes; pressing down firmly over bases. Refrigerate 30 minutes.

3. Combine cream and white chocolate in a small saucepan; stir over low heat until smooth, cool.

4. Beat the cream cheese, caster sugar, eggs, and vanilla bean paste with an electric mixer until smooth. Beat in the chocolate mixer. Divide mixture among the hole in cheesecake pan and bake for about 30 minutes. Cool in the oven with door ajar.

4. Refrigerate cheesecakes several hours or overnight.

5. Frosted Cranberries spread the sugar on a tray. Roll the cranberries in the sugar to lightly coat.

6. Serve cheesecakes topped with frosted cranberries.**

That's it for me lovelies. make sure you head on over to our facebook page and support Serendipity Design Studio and tell your friends too.

Thanks all, have a great weekend.

Enjoy,

Tammy xx

http://www.facebook.com/#!/pages/Serendipity-Design-Studio/258387700875695

**The Australian Woman's Weekly Christmas & Holiday Entertaining Special 2010/11, recipe has been slightly altered

The Race That Stops The Nation!!

Happy Melbourne Cup Day my Ideal Living Followers and welcome to all our newbies that joined us over the weekend! I hope your week has been absolutely fabulous, and you were all out and about maybe with Derby Day, Halloween celebrations, but the most important day has finally come.....MELBOURNE CUP!! 

Really for me, it is an excuse to open a bottle of French Bubbly before Midday hehe. Many of you would be in a similar boat as I am, having a two-year-old which prevents you from joining in on the 'traditional' celebrations of Melbourne Cup, but I figure why not hold your own fabulous Melbourne Cup Afternoon Fashion Bash at home.
Right, it is the day of Melbourne Cup, I haven't washed my hair in nearly a week, the house does look like a herd of cows have ran through it, but look on the bright side it is not even 8am it is going to 21 degrees and sunny today, send the hubby with a list of ingredients down to the shops, a lot of dry shampoo and a fabulous bun is hot with a massive fascinator and no one looks behind closed doors.... Brilliant, we are in business!!

Okay so first things firsts, get on that phone and invite your friends just a small group...... DONE!
Next, drinks haha, the first thing I think about, champagne in the cellar now in the fridge.  Will have to send the man down to get some beer for the lads for latter on I think.  Okay, so the food situation is the next important step.  If people are drinking you want them to feel full and comfortable and not get too 'happy' so we want continual nibbles and maybe a lovely salad, best thing that goes with Champagne is seafood.  Here are a couple fabulous recipes:

Oysters with three toppings
36 Oysters, on the half shelf
Coarse sea salt
Ponzu Dressing
2 tbs light soy sauce
2 tsp peanut oil
2 tsp mirin (Japanese rice wine)
1 tbs brown sugar
2 tbs lime juice
Shallot Dressing
1/3 cup (80ml) white wine vinegar
3 (75g) French Shallots, chopped finely
Green Mango & Cucumber Salsa
1/2 (65g) Lebanese Cucumber, seeded, chopped finely
1 tbs finely shredded green mango
1 tbs finely chopped red onion
1 tsp finely grated lime rind
1 tsp lime juice
1 tsp fish sauce
1 tbs vegetable oil
1. Ponzu Dressing -  Combine sauce, oil, mirin and sugar in a medium saucepan; stir over low heat until sugar dissolves. Add juice, season to taste; cool.
2. Shallot Dressing -  Bring vinegar to the boil in a small saucepan; remove from heat. Add shallot; cool.
3. Green Mango and Cucumber Salsa -  combine ingredients in a small bowl, season to taste.
4. Serve oysters with toppings on a bed of rock salt.

Snow Pea, Prawn and Avocado Salad with Chive Vinaigrette
150g sugar snap peas
750g cooked medium king prawns
2 small avocados
75g snow pea sprouts
Chive Vinaigrette
1/4 cup (60ml) white wine vinegar
1/3 cup (80ml) olive oil
2 tbs finely chopped fresh chives
1. Blanch peas until just tender; rinse under cold water, drain.
2. Meanwhile, shell and devein prawns, leaving tails intact.
3. Chive Vinaigrette, combine all ingredients in a small bowl.
4. Place peas and prawns in a large bowl with avocado, sprouts and vinaigrette; toss gently to combine and serve.

Champagne Cocktail
1 sugar cube
5 drops of Angostura bitters
30ml Brandy
160ml chilled Champagne
1. Place sugar cube in a champagne glass; top with bitters.
2. Add Brandy, then top with champagne.
3. Garnish with a strip of orange rind or a strawberry.


So I think I am off to give my house a quick clean and make myself look a little presentable!

Well, here's hoping.....

It gives me something to aim for!

Have a lovely day Ideal Living fans and stay safe whereever you may be this beautiful Melbourne Cup day.
Enjoy,
Tammy xx

The Lion City!

Goodmorning everyone! I hope that you have all had a lovely start to your week. For those of you that have been following ideal living on facebook, you will know that this week's inspiration has come from Singapore, just to mix it up a little!

When it comes to the cuisine of Singapore I become truly excited, they have so many varieties of food and it is really said to be a part of the countries national past time along with their shopping, so for those of you who know me I am in heaven!  Due to the countries many cultures and races, there is no set type of food eaten in Singapore, but is generally a mix of Chinese, Indian and Malay food..... Yum!
Of course there is nothing like enjoying a Singapore Sling at the famous Long Bar at Raffles Hotel, pure bliss...

As for us in the house of Ideal Living, well it has been week 1 of Term 4, meaning that all the kiddy activities have resumed again so we are busy.

You may have seen a commissioned piece I put up on facebook that I had been assigned for a client, a very beautiful mask for a Masquerade ball.  Completely different to the fascinators and headbands that I usually make, but this was amazing piece to make and Lady A was a lovely client to work with, so thank you again for the opportunity, hope you liked it xx

I also have had my very loved cupcakes go into a local cafe, see the facebook page for location details......

So to finish this weeks blog off with a recipe it has to be one of my favourite all time recipe's, although it isn't Fish ball soup or Singapore Chilli Crab, but to me, I think it is just as yummy:

Asian-Style Salmon with Noodle Broth
Serves 4
Ingredients

(SALMON)

a 2cm piece of fresh ginger

2 cloves of garlic

1 small red onion

1 red chilli

1 tbs soy sauce

2 limes

4 x 180g salmon fillets, skin on, scaled and pin-bones

Chinese five spice

(BROTH)

4 spring onions

1-2 fresh red chillies

2 cloves garlic

2 cm piece fresh ginger

1 tsp Chinese five spice

3 teaspoons cornflour

2 chicken stock cubes

200g sugar snap peas

soy sauce to taste

200g dried fine egg noodles

Method

Turn the Oven to 250 degrees C. Fill and boil the kettle.

Peel a 2cm piece of fresh ginger, 2 cloves of garlic and a small red onion.  Roughly chop and pout into a liquidizer with the red chilli and 1 tbs of soy sauce. Squeeze in the juice of 2 limes and blitz to slurry. Taste to check the balance of sweet and salty and adjust (add more soy if needed etc) then put into an oven proof dish or a tin that will snugly fit the salmon.  Add a couple lugs of olive oil and put the salmon, skin side up, in the dish.  Sprinkle a little five spice and black pepper over the skin and place in the oven on the top shelf for 18 minutes.

Put a large saucepan on medium heat. Trim and finely slice 4 spring onions and put into the pan a good lug of olive oil. Finely slice a red chilli and add to the pan, then stir and crush in 2 unpeeled cloves of garlic. Peel and finely grate in a 2 cm piece of ginger. Mix well. Stir 1 teaspoon of five spice and 3 teaspoons of cornflour into the pan of spring onions. Pour 1 litre chicken stock and 200g of sugar snap peas. Turn the heat up to high, bring to the boil, then taste and correct the seasoning with the soy sauce. Add the noodles and pop the lid on.

To serve divide the broth among four bowls and top with salmon, sprinkle the reserved sauce from the roasting tin!**

Well, that is me done for another week, enjoy the sunshine wherever you may be and give this beautiful Salmon Noodle broth ago this week, you will love it!

Enjoy,

Tammy xx

**Jamie's 30 Minute Meals, 2010, Recipe has been slightly altered