Life & Style Blog - Featured

Homemade Peach and Mango Jam

18 December 2015, by Forrest Chase

Homemade Peach and Mango Jam


Homemade Peach and Mango Jam

Shopping List

  • 600g peaches, quartered and pips removed
  • 300g mango flesh – about one medium/large mango
  • 600g sugar
  • 1 lemon
  • 100ml water

Method:

Place 1-2 saucers in the freezer

Add quartered peaches and mango flesh into a large heavy based saucepan and place on medium heat. Add water and sugar and let cook on high heat until sugar has dissolved. Reduce to a medium heat and bring the peach mixture to a gentle boil for a good 30-45 minutes. Simmer gently and skim any excess foam from surface as needed until peaches are translucent and the juices are reduced byhalf.

Meanwhile sterilise the jars so they’re ready for the delicious jam. To do this you’ll need to wash all jars in hot soapy water and rinse well. Heat the oven to 150ºC and place all jars on an oven tray facing up and not touching each other. Pop them in the oven for 15-20 minutes. Meanwhile, place lids in a pot of boiling water and let simmer for 15-20 minutes as well. After this time, take the jars outof the oven and the lids out of the boiling water. Careful – they’re hot! Let them cool slightly to the same temperature as the jam. Never add cold jam to hot jars or vice versa. Fill the jars (a funnel makes things much easier if you have one) and place lid on immediately. Let cool.

Decorate the jars with material or wrapping paper and ribbons.

Recipe and photography by Emily Godfrey of Adeline and Lumiere

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Category: Featured
Tags: Special Occasion

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Kahlua Christmas Puddings

16 December 2015, by Forrest Chase

Kahlua Christmas Puddings


Kahlua Christmas Puddings

Shopping List

  • 1 packet of Arrowroot biscuits
  • 3 tbsp cocoa powder
  • 1 cup desiccated coconut
  • 1 can sweetened condensed milk
  • 2-3 tbsp Kahlua
  • White chocolate
  • 1 egg white
  • ½ tsp lemon juice
  • 310g icing sugar, sifted
  • Red and green food colouring
  • Icing bag and #5 nip (berries) and #352 nip (leaf)

Method:

Puddings: Place the biscuits into a food processor and blitz until they’re finelycrushed. If you don’t have a food processor, place the biscuits into a zip lock bagand crush with a rolling pin.

Add cocoa powder, coconut, sweetened condensed milk and Kahlua to crushedbiscuits. Mix well. Roll mixture into small bite-size balls. If the mixture is too softto hold its shape, place it in the fridge for 30 minutes and then roll. Place ballsonto a tray and place them in the fridge for 30 minutes.

Custard: Meanwhile, place the white chocolate in a small bowl and melt it in themicrowave for 30-60 seconds. Place a dollop over the top of each ball.

Holly: For the royal icing, beat egg white and lemon juice together in a mixer andgradually add the icing sugar slowly until all the sugar is incorporated. Whisk untilthe icing creates slightly stiff peaks. If the icing is a little too runny add a littlemore sugar. Split the icing mixture into two bowls and add red colouring to oneand green to the other.

Place the green icing into a piping bag and practice on a sheet of baking paperuntil you’re happy. Then ice the leaves directly onto the custard dollops.

Once all the leaves have been iced on, clean out the piping bag and fill it with thered icing. Pipe on three berries onto the leaves. If you can’t make them perfectlyround you can carefully shape them with your fingers after a few minutes. Let theicing set properly and serve. Wrap in cellophane and some nice ribbon for theperfect Christmas gift from the kitchen.

Recipe and photography by Emily Godfrey of Adeline and Lumiere

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Category: Featured
Tags: Food, Special Occasion

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Tutorial: Lime, Mint, Coconut and Sugar Body Scrub

14 December 2015, by Forrest Chase

Lime, Mint, Coconut and Sugar Body Scrub

Inspired by the summery flavour of a mojito, this lush-smelling body scrub is literally good enough to eat. It is super-simple to make and leaves skin feeling soft and moisturised. Make it your go-to stocking stuffer this Christmas!


Lime, Mint, Coconut and Sugar Body Scrub

Supplies:

  • White sugar
  • Limes
  • Fresh mint leaves
  • Coconut oil
  • Glass jam jars with lids, string, washi tape, popsicle sticks for packaging

Method:

  1. Fill your jar ¾ full with sugar.
  2. Add the zest of one lime and 3 finely chopped mint leaves.
  3. Fill the jar the rest of the way with coconut oil. Emulsifying the oil first in the microwave for 10 seconds or in a warm water bath will make it easier to combine.
  4. Stir the ingredients in the jar until fully combined. Wipe any mess from the top of the jar and put the lid on.
  5. Package your jars by tying popsicle sticks on with string and decorating with washi tape. Using removable tags is recommended as adhesive labels can deteriorate in the shower.
Lime, Mint, Coconut and Sugar Body Scrub

Variations: Change up your packaging colour scheme and make this body scrub for bridal shower or baby shower gifts.


Lime, Mint, Coconut and Sugar Body Scrub

Project and photography by Laura Varsanyi, The Creative Muster.

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Category: Featured
Tags: Gift Guide, Special Occasion

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Christmas Table-Setting and Decoration Ideas

10 December 2015, by Forrest Chase

Christmas table-setting and decoration ideas to add festive flair and cheer to your home this year. Go formal or casual with our idea selections below.


Christmas table setting ideas.

Christmas decoration ideas.

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Category: Featured
Tags: Gift Guide

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