October 30, 2013
All in One Midi
I picked this lil number up whilst on holiday in Bangkok with a bunch of friends over Christmas and New Years 2011 and although that was nearly 2 years ago, the midi trend AND the colour block trend is still kicking around.
What makes this outfit the best go-to thing in my wardrobe, is that it is not a skirt and top, but it's an all-in-one Midi dress. It's a pretty versatile option. Sometimes I wear it with a black and white belt, sometimes I just leave it out purely because I'm in a rush and just pull this over my head without thinking, and out the door I go.
While I know it's annoying to post outfits with no link option,I've found similar versions here; at ASOS in 2 bright skirt colour options with an attached short sleeved top (on sale too!) or you may be ok with a tank top version at Shopbop (also on sale!)
Sunglasses / Karen Walker
Shoes / Windsor Smith
Clutch / Nine West
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What makes this outfit the best go-to thing in my wardrobe, is that it is not a skirt and top, but it's an all-in-one Midi dress. It's a pretty versatile option. Sometimes I wear it with a black and white belt, sometimes I just leave it out purely because I'm in a rush and just pull this over my head without thinking, and out the door I go.
Sunglasses / Karen Walker
Shoes / Windsor Smith
Clutch / Nine West
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October 29, 2013
Hokey Pokey For Your Sweeties
Hope you all had a great weekend! Aside from attending a charity Trivia night on Saturday, and a nice long birthday lunch afternoon on Sunday, I did also have quite a long Saturday afternoon of failed attempts at making Almond Roca... that turned into Almond Roca FUDGE. And as I actually had an aspiration to make a good friend something homemade for his birthday, I couldn't let the multiple throw outs get me down. Lucky for me, I remembered a fellow good blogger friend of mine, Rachael from Made From Scratch had recently posted a quick Hokey Pokey recipe.
So within a jiffy, I tripled her recipe, waited for the honey comb to cool and drizzled over some dark 70% Lindt Chocolate. Within about half hr, I had a present made and ready on the day I wanted to gift it.
Prep time: 1 minute
Cooking time: 2.5 minutes
Cooling time: 1 hr / 25-30 minutes in the fridge
Ingredients:
In the spirit of Halloween, I decided to serve up the Almond Roca candy and another fresh batch of Hokey Pokey to the peeps at work today. When I took some of this stuff to work, no one (except for the one kiwi in my team) knew what Hokey Pokey was. It's not just a kiwi term, I've found it's actually a Cornish term for Honeycomb!
Although Jase's work peeps and my work peeps loved the Almond Roca fudge, I can't get the real butterscotch crunch off my mind. Once I master the art of Almond Roca I'll be sure to post up the recipe!
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So within a jiffy, I tripled her recipe, waited for the honey comb to cool and drizzled over some dark 70% Lindt Chocolate. Within about half hr, I had a present made and ready on the day I wanted to gift it.
Hokey Pokey recipe
Tripled recipe from Made From ScratchPrep time: 1 minute
Cooking time: 2.5 minutes
Cooling time: 1 hr / 25-30 minutes in the fridge
Ingredients:
- 15 TBSP White Caster (Superfine) sugar
- 6 TBSP Golden Syrup
- 3 tsp Baking Soda
- 100gm block 70% Lindt Dark Chocolate, melted
- Small Whisk
- Lined baking tray
- Spatula
- Measure out all your ingredients, and ensure your baking soda is on standby
- Combine the Sugar and Golden Syrup in a medium saucepan on low heat, then turn up the temperature until the mixture is bubbling away for 2 minutes. Whisk the mixture to ensure the mixture doesn't burn
- Once 2 minutes is up, turn off the heat, pour in the baking soda and whisk away really quick to combine thoroughly.
- Pour out the mixture over your lined baking tray. I liked having the mixture in globs on the tray so that there was a good height to the honeycomb, however you can spread out the mixture evenly with a spatula
- Wait till the hokey pokey is fully cooled, drizzle over the melted dark chocolate and place in the fridge to cool until hardened.
- Break up the pieces and serve in anyway you like, or bottle up the shards of hokey pokey in an airtight jar. Don't wait too long to devour the whole lot :) And also don't store in a humid place!
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October 23, 2013
Celebration Dress
Shoes / Zara (discont.)
We still haven't gotten round to getting all the dance footage off all sources to do a video edit, but once that happens I'll be sure to post it up! I'm not sure whether we would still remember the moves, but I reckon if we heard the mash-up songs again we would automatically jump back into it... like riding a bike. The number of hours we practiced surely must have coded the moves into our bodies haha.
I can't believe nearly a year has flown by! Ahhh such fond memories :)
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**Part of the firery glow you may have noticed from these photos was because of the sunset glow being exaggerated from the smokey haze that has covered the Sydney skies from the bushfires that have occurred up north. It is devastating to see all the families and homes being affected by the wild conditions. Much praise must be given to all the brave fire fighting and rescue volunteers for all their tireless work through this tough time. If you would like to help those in need and that have lost so much, please take a moment and visit here or here.
October 21, 2013
Anatomy of a Delish Salad I
When it comes to healthier eating, salads always pop in my mind, but are quite often thought of as a side dish or a light lunch item, and not often a main meal choice. It's always nice to treat yourself, and this blog has largely been centred on the treating side, but eating well should also mean balancing those indulgent treats with things that are deliciously healthy!
Lately, I've become really interested in 'super foods' and wellness eating, and the best way to start, with the summer months on arrival, is to jazz up the good old salad.
Salads in my mind should contain 5 key things; A good base, a key flavour, some form of crunch, some form of protein to fill you up, and obviously some sort of visual appeal to make you want to eat it all up! All these 5 things apply to salads of any form, full vegetarian or not!
This grilled peach, goat cheese and honey chilli salad is just something I drummed up with summer fruits on my mind.
As long as you the have five key things I listed above, you are sorted for a guaranteed delish salad! In this salad there was:
The dressing should have a bit of tang and a bit of depth. A combined flavour that complements the key flavour of the salad itself. The dressing to coat is super easy! Just:
During this shoot, I discovered it's actually quite hard to photograph salads. Short of dousing it with loads of dressing, these photos may make the salad look dry, but trust me, I drizzled the dressing all over this bad boy salad and the sauce simply nestled at the bottom by the time I took this shot.
You may have seen me post a pic of this salad on instagram, and while Jase doesn't really like unusual combinations like peaches and cheese, he actually enjoyed it because of the complementing flavours of honey, chilli and lemon (sweet, hot and sour) that enveloped the salad.
Its sometimes tricky to make healthy things appealing, but I love the challenge of making things pretty. Especially things that are good for you! I mean if it doesn't make you want to dive right in then what's the point?
Happy eating!
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Lately, I've become really interested in 'super foods' and wellness eating, and the best way to start, with the summer months on arrival, is to jazz up the good old salad.
Salads in my mind should contain 5 key things; A good base, a key flavour, some form of crunch, some form of protein to fill you up, and obviously some sort of visual appeal to make you want to eat it all up! All these 5 things apply to salads of any form, full vegetarian or not!
Anatomy of a delish salad I
As long as you the have five key things I listed above, you are sorted for a guaranteed delish salad! In this salad there was:
- BASE - Mixed Baby Lettuce & Baby Kale
- KEY FLAVOUR - Grilled Peaches & Honey Chilli dressing
- CRUNCH - Toasted (crushed) Pistachios
- PROTEIN - Goat Cheese
- VISUAL - Red Garnet micro herb
The dressing should have a bit of tang and a bit of depth. A combined flavour that complements the key flavour of the salad itself. The dressing to coat is super easy! Just:
- Mix together equal parts (in this case I used a teaspoon) of warmed Manuka Honey & Olive oil.
- Mix in a quarter of a fresh long red chilli, deseeded and finely sliced
- Whisk altogether with a squeeze of fresh lemon
You may have seen me post a pic of this salad on instagram, and while Jase doesn't really like unusual combinations like peaches and cheese, he actually enjoyed it because of the complementing flavours of honey, chilli and lemon (sweet, hot and sour) that enveloped the salad.
Happy eating!
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October 17, 2013
100th Post Giveaway winners
and
Celena Clause for the Geranium (Lime Crime) lipstick
Thanks to everyone for entering the 100th Post Giveaway, I loved reading all about the things that have made you courageous in your lives, or are on your bucket list to take the courageous step!
Congrats Vanessa & Celena! Please email me your postal addresses to mialovespretty[at]gmail[dot]com so we can sort out how to get your prizes to you :)
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October 14, 2013
Spring Fever
^Shoes / Mollini (old)
^Lipstick / Rimmel No. 10 by Kate Moss
I'm trying to find ideas to extend the length...perhaps turn it into top and skirt? Wear it over tights? Add a block colour trim?
Any ideas are welcome! Though if Sydney summer brings in firey summer heat, maybe this length will be ok... and I'll just remain standing when I wear it out :)!
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October 13, 2013
Raspberry & Lemon Curd Italian Meringue Tart
Lemon Meringue Pie is probably one of my all time favourite dessert pies.
October 06, 2013
Dog Walking In Black and White
^Double stripe Black and white top / Forever21 (loving this and this also)
^Boyfriend jeans / Gap Japan (also seen here and here)
^Black and White Espadrille / Seed Heritage (also in Snakeskin pattern)
This Double black striped tee is so comfy and I love the sporty feel, making for a great 'on trend' active attire. It's a great top, should you start the day off thinking it was a bit cold...but then later finding the day getting warmer as the day goes on. The black stripes are actually mesh, so it's totally perfect for letting a bit of breeze through.
Anyways, I can't wait to take this little one out, he is itching for it I know, always wriggling around in my arms when I take him to the local shops! Until then, he currently bounds around our apartment playing fetch, bolts around on the rooftop and also plays with his other furry friends whenever he gets a chance.
If anyone has any tips on keeping white leather clean, that would be much appreciated, because I'm pretty sure the whiteness of these espadrilles isn't going to last! :)
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October 04, 2013
Marinated Sicilian Olives
It's totally bonkers that the department stores here have already started selling Christmas decorations since September. But it has actually got me really looking forward to the festive season and seeing all the cookbooks and food magazines that are coming out has really inspired me to think more about the entertaining food aspect of it all. What we can make, share and eat with friends truly makes me happy.
I love olives, mostly I love Sicilian Olives. As much as I love buying them in its briney form from the supermarket, I really love nibbling on marinated olives if its on the restaurant menu, pre-dinner, with a good glass of wine in hand. But I never thought of marinating my own! Here's a quick and easy recipe I learned from a recipe book of delicious food by The Victoria Room (a gift from a good friend). I adapted it slightly in that I made sure I used Greek Oregano leaves (the ones that comes as a dried bunch) and I also used Chilli flakes instead of red pepper flakes.
Prep time 5-10 mins
Ingredients:
Equipment:
Steps:
Whilst jarring the big one up I thought these would be perfect as wedding favours or a simple little gift for friends, that doesn't require any fuss other than piling key ingredients on top of each other. I love the idea of homemade edible gifts, so a mini jar of marinated olives is perfect. Just dress up the jars with a bit of fabric (I chose chevron of course) and twine, and it's ready to give to a loved one :)
Hopefully this will mark the start of a summer eating entertainment series!
Don't forget to enter my 100th post giveaway if you haven't already!
It's a long weekend here in Australia, and I can't wait. We're not going away, but it's meant to be full sunny skies and warm weather. Plus Prince Harry is coming down to celebrate Australia's Navy Fleet 100th anniversary. I'm mostly looking forward to visiting the hairdressers for some pampering, the huge fireworks display for the Navy Fleet (that is meant to be the biggest that Sydney has seen yet), and just some great catch up time with family and friends.
p.s. other great entertaining appetisers here, here and here
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I love olives, mostly I love Sicilian Olives. As much as I love buying them in its briney form from the supermarket, I really love nibbling on marinated olives if its on the restaurant menu, pre-dinner, with a good glass of wine in hand. But I never thought of marinating my own! Here's a quick and easy recipe I learned from a recipe book of delicious food by The Victoria Room (a gift from a good friend). I adapted it slightly in that I made sure I used Greek Oregano leaves (the ones that comes as a dried bunch) and I also used Chilli flakes instead of red pepper flakes.
Marinated Sicilian Olives Recipe
Adapted from Supper At The Victoria Room
Ingredients:
- 700gm Sicilian Green Olives (pips in)
- 3 Bay leaves - crushed
- 2 tsp of dried Oregano leaves (preferably Greek Origin)
- 1.5 tsp of dried Chilli Flakes (includes seeds) - Use red pepper flakes if you don't enjoy heat!
- 1 tsp of Ground Black Pepper
- 1 tsp Fennel Seeds
- 3 Garlic cloves - peeled
- 1 Long Red Chilli
- 3-4 sprigs of Fresh Thyme
- 1/2 Zest (long strips) of lemon
- Olive oil to fill jar
Equipment:
- 1 litre sterilised jar with lid / 4 250ml sterilised mason jars with lids
- Vegetable Peeler
Steps:
- Lightly crush together all the dry herbs in a pestle and mortar and set aside (that's the bay leaves, oregano leaves, chilli flakes, ground black pepper, and fennel seeds)
- Place a layer of olives at the bottom of your jar, and then place one clove of garlic, a sprig of thyme and one peel of zest on top, and sprinkle a good pinch of your crushed dry herbs. Continue layering up the jar in this way
- Place the long red chilli down the side of the jar and fill the jar up with Olive oil
- Place the lid on and leave to marinate for 10 days before enjoying with your friends and family over a couple glasses of wine or good cider :)
Hopefully this will mark the start of a summer eating entertainment series!
Don't forget to enter my 100th post giveaway if you haven't already!
It's a long weekend here in Australia, and I can't wait. We're not going away, but it's meant to be full sunny skies and warm weather. Plus Prince Harry is coming down to celebrate Australia's Navy Fleet 100th anniversary. I'm mostly looking forward to visiting the hairdressers for some pampering, the huge fireworks display for the Navy Fleet (that is meant to be the biggest that Sydney has seen yet), and just some great catch up time with family and friends.
p.s. other great entertaining appetisers here, here and here
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