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

Happy Grand Final Day!

Happy AFL Grand Final Day Everyone.  It has been a productive week in Casa Di Idealiving, sorry for the lack of blogs this week, but I will say the past twenty-four hours the sewing machine has been working hard.

Unfortunately, for our house hold, there is only one football team you support (if you want to be left in my fathers will) being the Adelaide Crows.  I am quite embarrassed to confess this at the current point in time, considering they finished fourteenth of the Premiership ladder.  My poor Dad is so obsessed with the Crows to the point that when Oliver was born he instantly became a Adelaide Crows member and of course with all the merchandise.  At three days of age he was photographed with the memorabilia...... obsessed much??!!
Luckily, the poor child starts AFL lessons next term, let's just hope he has more hand eye coordination than his mother does.  My sporting experience does not extend to far, for example; tennis, I hit more balls over the fence rather than the net, netball I prefer to run from the ball as I am really to concerned about damaging my nails and even cricket involves catching a ball!!  Best to put me in a dance class, in a Pilate's or yoga studio where less damage to myself or more importantly to others can be done!

So, before you all run off to the shops to buy a horrible pack of sausages to cook up at your AFL Grand Final parties this afternoon, have a look at the following recipe, its quick, yummy and I am certain sounds far more appetizing than a pack of sausages;

Mini Chicken Souvlakia
Makes 20
Prep & Cook Time 35 minutes (+ Refrigeration)
Ingredients:
1kg Free Range Chicken Thighs
2 tablespoons Olive Oil
1/3 cup finely chopped mint
2 cloves crushed garlic
1 1/2 teaspoons smoked paprika (if you like your food hot, I change it to 1/2 teaspoon smoked paprika or sweet paprika and 1 teaspoon of mild paprika)
Plus Approximately 20 bamboo skewers
Method:
Trim any fat away from the chicken and cut into 2cm thick strips.  combine chicken with remaining ingredients in a bowl.  Thread chicken onto bamboo skewers and refrigerate for approximately 3 hours.  Note, soak the bamboo skewers in cold water for an hour before using to prevent them from scorching during cooking.  Cook skewers on heated oiled grill plate, preferably barbecue, until browned and cooked through.  Sprinkle with salt and pepper.**

I also like to serve these with a yogurt and garlic dressing.  This is very simple,  all you need to do is combine 2 cloves of crushed garlic with 1 cup of good quality plain Greek yogurt some cracked pepper and sea salt flakes.  Stir to combine and serve in a nice bowl.

So, hope you all have a fabulous long weekend and Grand Final Day.  As for me, well it's not officially midday yet so the lovely bottle of Elderton Shiraz (Thanks Ashmead gang xx) may have to stay unopened, well 55 minutes and counting....
Have a fabulous one lovelys.
Enjoy,
Tammy xx

** Mini Chicken Souvlakia, The Australian Women's Weekly Christmas & Holiday Entertaining 2009/2010

Sunday Roast!

Happy Monday everyone!! Hope you all had a fabulous weekend and are all looking forward to the week ahead.  For those of you joining me in little old Adelaide, I hope you are enjoying the beautiful 24 degrees outside, if you are stuck inside you may just need to suddenly tell your boss your not feeling so well.
Exciting things are starting to happen inside the Idealiving studio.  Besides the fact it has now transformed from our formal lounge room into a home studio, there are some goodies in the making, which I will be happy to officially launch later this week.

Oliver and I had a trip to Ikea on Saturday with my mum (for moral support for trying to attempt to shop with a two-year-old), to buy some supplies for the new Idealiving studio.  Well, let's say the Ikea shopping trip was as successful as last weeks market shop.  

I purchased a small trolley with in-tray's and decided to put this together when we arrived home with the help of the darling Oliver.  I need to state that I am as handy around the home as our dog Elly is.  Before Oliver was born, I had attempted to put his pram together, which apparently was not that hard.  My husband had to undo the whole pram which I had spent hours on and then start over again.  So, you can imagine how ridiculous the thought of me putting anything Ikea together would be.  Well, I gave it a go anyway, but Alexander had to come to the rescue!


Yesterday we had a fabulous Sunday lunch with our very close friends.  Alexander and I decided that we should start trial cooking in our wood oven which Alex recently built, as we will be using it for Christmas lunch.  So, we took inspiration from Neil Perry's Whole roasted snapper and served it with a lemon aioli. 
The snapper was purchased fresh from a fishmonger, which was a bit of a family outing to go buy the fish.  

Its a big fish.....

Alex, Mat & Oliver with the fish.....

The Wood Oven.....

Lunch is served on the green...

The Lemon Aioli dressing was absolutely beautiful, so I want to share the recipe it with you:

Lemon Aioli
2 egg yolks
2 cloves of garlic crushed
3/4 - 1 cup Olive oil
1 1/2 lemons juiced
Pinch sea salt
Freshly ground black pepper

Method:
Whisk egg yolks until fluffy, add the crushed garlic.  Slowly drizzle the oil to incorporate until it forms a mayonnaise-like consistency.  Whisk in lemon juice and season to taste.**

Well, that's me done for another day, have to start cooking yet again.  It is Monday after all, which does mean it is officially family night.  Family night happens every Monday in our house with two of our close friends, a bit of a tradition we have kept up over the past few years.
Have a lovely Monday evening everyone and hope you love the Lemon Aioli as much as we did.
Enjoy,
Tammy xx

** Aioli Dressing, Neil Perry, Australian Women's Weekly Christmas & Holiday Entertaining; recipe has been slightly altered.

The Life Of A Two Year Old!!!

well that was an eventful afternoon, let's just say it is four o'clock in the afternoon and the bottle of Sparkling Pinot Noir I had in the wine cellar will be lucky to see out the night!

Many of you who have children of your own will know the challenges that you are faced with a two year old child, well let us just point out the obvious, I was the crazed woman running through the Central Markets with the possessed two-year-old screaming this afternoon, hence my desire to start drinking sparkling pinot at 4pm!

I have an absolute obsession for fresh produce which is why I love Adelaide's Central Markets.  My poor husband almost shudders at the idea of Oliver and I going shopping, it really is a disaster in the making.  My first stop is always the Asian grocer, for anyone who has never been to your local Asian supermarket it is an absolute must!  So many fresh and gorgeous veggies and many of these grocers actually grow their own produce.  A bunch of Pak Choi you will pay as cheap as 80 cents.... brilliant!  My favourite, and something our family goes through very quickly is soy sauce, I buy it in a 2 litre flagon for 9 dollars.  I always like to keep Miso soup, in my cupboard too, and they have a big range of different Miso soups at the Asian supermarket.   The array of spices and sauces could keep me in that one little shop for hours, but my wonderful little man pulls me back to reality and as he starts to throw his first two-year old tantrum for the day the gorgeous woman serving us hands him a fortune cookie which reads:
"You were a born leader!"
If only I wasn't so superstitious!!

After meeting my lovely friend for lunch and chasing Oliver around the Chinese restaurant while Yum Cha is being served, we continue our shopping (and arguing).  Meanwhile my two-year-old 'flirts' with the ladies serving us and manages to score a free gorgeous bread stick covered in Pecorino and Parmesan cheese, yum!  
I am very strong about free range chicken, eggs and meats.  We are so lucky to have beautiful butchers here in Adelaide, a particular Barossa based  butcher which my husband and I both love.

After an exhausting afternoon, Oliver spots the mechanical cars, I had no idea when my 40 cents ran out it was the beginning of the end........

Now we are home and after a long chat from his father, I can now review my shopping purchases and decide on dinner.  Alexander, after being bombarded from every member of his family has decided to go on a one month diet.  I had to laugh, well remind myself internal monologue every time his dad would say; "Alexander don't you want to more like me?"  So this diet basically means that, "Carbs are the enemy," well poo I say! 
With all the beautiful green produce I have purchased today I am very much inspired.  Chicken marinated in a ginger, garlic and chilli marinade served with pak choi and on a bed of steamed rice, ought to keep everyone happy tonight!  I have to let you know that Ollie, has a separate dinner, don't stress, I won't feed my son chilli.  Actually, the poor child is having a home made veal schnitzel with roast potato and a small side of a avocado salsa.  Life is so hard when you are two!

 Well, off I go to start cooking again for the family.  Another night has approached and another day has gone. 
Enjoy,
Tammy xx