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



Under The Tuscan Sun!

What a beautiful day in little old Adelaide.  The sun is out, the birds are singing and of course the flowers are blooming at Casa Di Ideal Living!!

With the beauty of spring always comes new birth, every year in our 1927 Villa our beautiful resident Rainbow Lorikeet's decide to nest in our roof, which means we are currently being squawked at every time we leave the house!
And of course, three of our dear friends have just given birth to three healthy babies, so we have two healthy boys and a little girl that has entered the world.  Welcome babies xx

The inspiration for this week for those of you who are following the Ideal Living facebook page is Tuscany; believed to be the true Italian Renaissance birthplace, known for its divine landscapes, artistic heritage and the immense persuasion Tuscany has had on high society.  For me, movies such as 'Under The Tuscan Sun' come into mind, clichéd yet true.  There is something about this movie that is truly divine and it is gorgeously romantic.  One of my favourite scenes would have to be the fountain scene, when Actor Lindsay Duncan plays out the scene from 'La Dolce Vita.'  Classic, only in Italy *ah sigh*.....The Beautiful Life!!

It seems that once again wedding season is upon us and everything is about events!  I do have a few events that are being planned for friends, which over the next few months I will share with you the planning process.  Invitations are the heart and soul of every event and set the tone, the theme and even will assist your guest on the type of gift they bring.  If you send out a invitation text message, don't expect a $100 present, to be honest you will be lucky if most people will bring a decent bottle of wine, depending on how nice your guests are.  Invitations are very important and I always take the time to brainstorm on the type of event I am wanting to throw, including my budget, the type of food and beverages I am wanting to serve, how many guests are invited etc.  Kikki K have some fabulous party planning books, especially for weddings and are a beautiful memory to keep and record all your processes.  Have a think about this, this week when you are starting to plan your event, even your Christmas functions.  People love a little invitation in the post, something special and hand made, maybe by the kids?  If you need some advice, or a hand just, send me an email idealiving@optusnet.com.au or jump over to our facebook page.

So to finish our Tuscan theme off, today's recipe of course has to be Italian and one of my favourites, I hope you love it;

Minestra Primavera
Serves 4
Ingredients
1 tbs Olive Oil
1 Onion, chopped
2 Garlic Cloves, finely chopped
3 slices of prosciutto, chopped
1 tbs plain flour
1 cup (250ml) white wine
1kg fresh peas, podded (to give 2 cups)
1kg broad beans, podded, blanched
1 bunch asparagus, cut into 3cm lengths
Bunch Spinach
Grated Pecorino and Sourdough, to serve
Chicken Stock
1 raw chicken carcass
3 carrots
1 onion, roughly chopped
2 celery stalks, roughly chopped
1 each bay leaf and thyme sprig
3 flat leaf parsley stalks
5 whole black peppercorns
Method
For Chicken stock, place all ingredients in a stockpot, cover with 2 L (8 cups) cold water & bring to boil over high heat.  Reduce heat to medium-low and simmer for 1-2 hours, skimming the surface occasionally.  Strain.  Reserve 1L (4 Cups) stock.  (Remaining stock will keep in airtight containers for up to 3 months in freezer or 1 week in the fridge).  Heat oil in medium pan.  Cook onion and garlic, stirring for 4-6 minutes until soft.  Add prosciutto and cook, stirring for 1 minute.  Add flour and cook, stirring for 2 minutes.  Gradually stir in wine, then add 1 cup (250ml) reserved stock and simmer for 8 minutes or until thickened. 
Meanwhile, in a separate pan, bring remaining 3 cups (750ml) stock to the boil.  Add peas and cook for 3 minutes.  Squeeze broad beans from their skins and spinach, then add to the pan along with the asparagus and and cook for 2 minutes or until the vegetables are tender.  Stir in wine mixture.  Cool slightly.  Whiz 1 cup (250ml) soup in a blender until smooth.  Stir the puree through remaining soup, season and gently reheat.  Divide soup among bowls, scatted with pecorino and serve with sourdough.**

Hope you have a fabulous week everyone and are just as inspired by everything beautiful and Tuscan as I am.  Please don't forget to visit our facebook page and have a look at some of our little lovelies, Christmas is coming up fast!
Enjoy,
Tammy xx

**Delicious Magazine, Issue 109, October 2011, Recipe has been slightly altered





 

Le Blankets at House of Ideal Living

Goodmorning fellow bloggers!  We can officially crack open the champagne, as our first supply of beautiful Bébé blankets hits the market.
It has definitely been a hectic week  in the house of Ideal Living, but we are here and are ready to showcase our beautiful range to the world.

Oliver's Bébé's are Security Blankets, French Provincial inspired and of course designed in mind of our little Prince Oliver.  Oliver calls his security blanket his "baby" but actually pronounces it, "Bébés'", hence when it came round to naming these beautiful little bears I just couldn't resist.  I hope that Chloë-Bear, Oliver-Bear, or Louis-Bear will bring your child much joy as it has brought our little man.  

We are also stocking burping cloths, cot blankets and swaddling blankets, which all match in with one another.  All are beautifully soft for your Bébé's skin, suitable for newborn baby to toddler, machine washable and come in a variety of colours.  For more information, please go to our facebook page or email me at idealiving@optusnet.com.au

Le Burping Cloths

Lé Bébé Swaddle Blanket

Lé Cot Blanket

To celebrate our official opening, I wanted to leave you with a favourite recipe of mine;

Rosewater Meringues with Fairy Floss

Prep + Cook Time 1 hour 15 minutes (+ cooling)

Makes 12

Tips Persian fairy floss is available from gourmet food stores

Ingredients

3 egg whites

3/4 cup caster sugar

2 teaspoons rosewater

1 1/4 cups thickened (heavy) cream

50g rose Persian fairy floss

Method

1.  Preheat oven to 100 degrees C/210F, Grease oven trays; line with baking paper.

2.  Beat egg whites in small bowl with electric mixer until soft peaks form.  Gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions.  Fold in rosewater.

3.  Drop heaped tablespoons of meringue mixture about 5cm (2 inch) apart onto trays; bake about 1 hour.  Cool meringues in oven with door ajar.

4.  Meanwhile, beat cream in small bowl with electric mixer until soft peaks form.

5.  Top meringues with cream and fairy floss.  Sprinkle with rose petals, if you like.

Have a fabulous weekend everyone.  Please come visit our facebook page and have a look at our blankets.

Enjoy,

Tammy xx