I am so so pleased to have Sally Boyle, an long time e+e customer and food blogger guest posting today. Her brownie cookies look totally amazeballs!
The end of the year is birthday season in our house. I have a planner, she’s turning 12… The chosen theme is a tea party, pretty china and tiny treats. Given Miss M is off to high school next year, I’m grabbing the concept and hanging on. There is the small matter of a major kitchen/living area renovation to navigate first… but hoping for the best, we’re recipe testing.
The lovely Jane sent over some products from her online store emerald + ella, really pretty party products that suit our theme perfectly! The white straws with tiny green polka dots are my favourite, and the thank you stickers are perfect for someone who is hopeless at sending out thank you notes, I always have the best intentions.
Yay I am back guest posting over at Polka Dot Bride and this time I have made a lovely recipe for homemade rose-infused vinegar. Isn’t it super pretty-in-pink?
This mild, floral vinegar is delicious in salad dressings and marinades and can also be diluted and used as an aftersun spray!
Often when I am feeling lazy I just make a quick smoothie for breakfast but it gets rather repetitive after awhile so this week I mixed it up with some Middle Eastern-inspired flavours – rosewater, ginger and cinnamon. And yum! So glad I did.
Feel free to use whatever frozen berries and yoghurt flavours you have, peach would be delicious in here too.
To make this smoothie vegan just use coconut yoghurt and a non-dairy milk like coconut or almond.mason handle jar and pink striped straws from emerald + ella
Spiced rosewater raspberry smoothie
175g tub vanilla yoghurt
3/4 cup frozen raspberries
1/3 cup regular or coconut milk
2 teaspoons rosewater (rosewater can vary greatly in strength from brand to brand, if you have a super strong one, start with 1 teaspoon)
1 teaspoon honey or agave syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Blend all the ingredients together until smooth.
Do you ever spot rhubarb on sale and think “Great idea, but what do I do with it?”. Well ponder no more, as I have a tasty savoury twist on rhubarb for you with this spiced, fruity sauce.
Unlike traditional chutneys and sauces, it only takes about 20 minutes from start to finish, so you can whip it up in your lunch break!
This rhubarb sauce is delicious on roast pork or duck, try it in chicken rice paper rolls or if you are feeling adventurous, serve it up with vintage cheddar, manchego or even blue cheese.
And the easy, tasty dinner revolution continues with these divine burgers. They are so full-of-flavour with the salty kick of the capers and the ricotta adding a creamy juiciness, these burger patties are sure to become a family favourite.parchment paper and blue stripe washi tape (on flag) from emerald + ella.