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



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