This breakfast with the cutest little flags, coasters and plates is all diy created by the Morning by Foley blog where you can also find the templates for the project. { via eatdrinkchic }
Absolutely adorable idea for a birthday breakfast, or for making the weekend breakfast moment extra special.
I'm loving this letterpress print by Sycamore Street Press. A stylish alternative to fridge magnets.
These apples are sticky and messy, and oh so sweet. I feel joy the way that kids do when I roll red apples in the caramel, and can't wait for them to set in the fridge. I added a little twist to the caramel apples this time by dipping some in melted white chocolate and crushed hard toffee.
It was hard to stop dipping so I kept going. To complete the fun plate of homemade sweets, I dipped mini pretzels in dark chocolate. What a set up for a late autumn party or the upcoming Thanksgiving get-togethers. For kids and adults.
Ingredients (makes 10-12)
- 10-12 medium apples
{ caramel }
- 1 cup (2.4 dl) cream
- 3/4 cup (1.8 dl) sugar
- 1/2 cup (1.2 dl) brown sugar
- 4 tablespoons butter
{ extras, if desired }
- white chocolate
- hard toffee candy
- mini pretzels
- dark chocolate
In a sauce pan, heat up cream, sugar and brown sugar. Let bubble for around 4 minutes on medium heat. The sauce will thicken. Add butter and mix until smooth. Let cool for a minute until the caramel cools down a bit and gets even thicker.
Roll washed apples in the caramel. Place the apples on a tray lined with parchment paper. Refrigerate for half an hour or so until the caramel has set. You can place sticks in the apples to make it easier to eat them. If you would like to add a layer of white chocolate and crunchy toffee on the apples, melt the chocolate in a double boiler until runny. Dip the apples in the white chocolate, and roll them in finely chopped hard toffee. Let the apples sit in the fridge until the chocolate has hardened.
To make chocolate mini pretzels, melt dark chocolate in a double boiler as well. Dip the pretzels half way in the melted chocolate. Place them next to each other on a large tray lined with parchment paper, and let solidify in the fridge. The bad things is that all the dipping is done now. But the good news is, you get to dig in. Happy days!
I find some kind of nostalgia and beauty in glass bottles. Love bottle has brought glass bottles back with cute designs that you can draw and write on. Love bottle carries also a selection of bags, coolers, funnels and cleaning brushes to make the use of the bottles practical and easy. I can already see these making a great present with a little environmental awareness message attached. Glass bottles last a long time and reduced the plastic bottle waste. That's love for our planet.
If you like savory flavors, this weekend night dish can't go wrong. This is something I make when I want something fairly light and small but still full of flavor. And maybe to be accompanied by a good glass of white wine. Have a great weekend!
Ingredients (serves 2)
- 20 small brussel sprouts
- 1 red onion
- 8 slices parma ham
- handful of cashews
{ sauce }
- 2 tablespoons honey dijon mustard
- 2 tablespoons apple vinegar
- 3 tablespoons olive oil
- 1/2-1 garlic clove
- black pepper
Bake thinly sliced parma ham in 350 F (180 C) for 5 minutes. Flip the slices and bake for a few more minutes until crispy. Let cool and chop in strips. To prepare the sauce, combine mustard, vinegar, oil and finely grated garlic. Season with pepper, it will not need extra salt.
Boil brussel sprouts in salted water for 5-8 minutes until tender. Avoid over cooking to keep them firm enough for cutting. Cut in halves and quarters depending on the size. The smallest ones can be left whole. Slice the onion.
Place hot brussels sprouts, onion and parma ham onto plates. Sprinkle chopped cashews on top, and drizzle with the dijon sauce.
It's the first day of snow here. I went shopping downtown by foot. It's hard to get used to the cold weather! I got an idea to try a retro recipe. The beginning of winter makes me think about baked dishes that cook slowly in the oven. This baked cabbage roll recipe is from my childhood. In all its simplicity, it brings back memories, tastes great and satisfies the need to have a warm and hearty dinner after a chilly first winter day.
Ingredients (serves 6)
- 1 large cabbage
{ filling }
- 1 cup (2.4 dl) risotto rice
- 2 1/2 cup vegetable stock
- 2 onions
- 1 1/3 pound (600 g) ground beef
- 1/2 cup (1.2 dl) creme fraiche
- 4 tablespoons bread crumbs
- salt & pepper
- 2 teaspoons paprika
+ butter and syrup for top
Cut the tough core of the cabbage out. In a large pot, bring water to boil, and add coarse salt. Lift the cabbage into the pot. Boil until the cabbage is soft. Test with a fork. Let cool.
Cook the rice in vegetable stock until tender. You can use any rice type that turns sticky such as risotto rice (Arborio) or porridge rice. Cook ground beef on medium heat just until cooked. Avoid browning the meat. In a large bowl, mix the cooked rice, meat and chopped onions. Add in creme fraiche and bread crumbs. Season well.
Separate cabbage leaves carefully from the head. When all the large and medium leaves are saved, chop the remaining middle leaves. Mix the chopped cabbage in with the filling. If the mixture seems dry, add some vegetable stock.
Spoon around 2 tablespoon of filling on each leaf and roll. Place the rolls seam down in a greased oven dish. Pack them closely next to each other, and drizzle with syrup. Spoon a few dollops of butter on top, and bake at 400 F (200 c) for an hour. Serve with your favorite side.
Tea towels can be many things, like gift wrap. What a lovely idea for the upcoming holiday season. I love these inventive ideas and the towels and aprons by Studio Patro.
I hope you had a fun weekend. We had a great Halloween with good food and company. I thought you might feel like me today, cooking something very quick and simple for supper. So, I wanted to share this recipe with you. This spinach feta bake doesn't require many ingredients, and is a perfect minimum effort weekday dinner.
Ingredients (serves 4)
- 16 ounces (450 g) frozen chopped spinach
- 1 onion
- 2 garlic cloves
- 2 tablespoons butter
- 7 ounces (200 g) feta cheese
- 4 tablespoons pine nuts
- 3 eggs
- salt & pepper
- 5 phyllo dough sheets
- 1 tablespoon melted butter for brushing
Defrost the frozen spinach. You can also use fresh if it's available, just cook it for a few minutes on low heat until it wilts. Drain the spinach well. If you are using frozen phyllo dough, allow it time to thaw as well. (For any leftover phyllo dough, consider this dessert recipe.)
Fry the chopped onion in butter until soft for 5 minutes. Add finely grated garlic and cook for a minute more. Transfer into a bowl, and add the spinach. Crumble feta cheese and mix in. Stir the eggs into the mixture. Toast pine nuts on a hot pan for a minute. Be careful, they burn easily. Add the pine nuts in, and season to taste with salt & pepper.
Spoon the mixture into an oven dish. Scrunch the phyllo sheets on top, and brush with melted butter. Bake at 350 F (180 C) for 25 minutes or until the top is crisp and golden. Serve with salad.
{ recipe adapted from delicious magazine }
The ground is frosted, the moon is out and the candles are lit up outside. Time to pour a glass of wine and join the chatter around the table. Have a fun Halloween night! Next time when we meet, it'll be November!
