Almond Meringue Cakes

Today I have been in a baking mood, which doesn't help because I'm trying to eat well and not blow it. So the above cakes your thinking 'yum, must be bad', well think again. No sugar or flower. oh yes I did say that. I am a big fan of Green Kitchen Stories, their creations always amaze me. Here is the recipe. 

Almond Meringue Cake with Raspberry Cream
10 round meringues
150 g almonds
175 g fresh dates
4 egg whites
1 tsp vanilla powder (not sugar)
a little bit of salt and pepper
mango & raspberry cream (scroll down for recipe)
hazelnut butter (or almond butter) - see below

Heat the oven to 320°F. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round and flat with the spoon. Bake it for 15 minutes, when it’s done it should be soft and golden.
If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.

Mango & raspberry cream
1 mango
1 cup frozen raspberries
5 tbsp almond oil (you can use any kind of mild oil, sunflower oil, walnut oil, rapeseed oil)
a little bit of cardamom, cinnamon, vanilla powder

Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.

When the meringues are cold, spread with hazelnut butter and top it with the mango raspberry cream. Serve and enjoy!

Please check out their website: Green Kitchen Stories

Instagram Roundup

Looking back on old photos really makes me excited about what is to come, and that is a new look and new attitude of life. I love blogging so I’m back with a new name and a new outlook. The new name is something I can identify more with and I feel inspired to make this name work, more than I did the last one.
A lot has happened since I lasted posted. I got engaged, YAY! So I have been busy planning a wedding. I was at Uni which was going well and loved what I was doing but I don't think I want to be in that career forever, so I am rethinking my plans there at the moment, and a few other adventures which I will talk about later.
I am so happy Daniel and I are going to get married. I could not imagine my life without him and can't wait to begin out journey together and to share some of my journey on this blog.

In love with Alice

I'm back! and I have fallen in love with Alice McCall and some pictures from her new collection called ‘Babooshka'. Alice first started her career styling Natalie Imbruglia, Kelis and Blondie. Then moving on to design for label Buddhist Punk where she gain the attention of the designers from Sass and Bide.The moving on to start her own label.
I am absolutely in love with this collection. It has a real feminine, fun look. My favourite is is called the Wide Eyed dress shown in the first picture.

sdsa

Eames

Oh, wow, shes back. Yes, I know, I go away and then I magically appear again. Well never mind that. So I have been massively distracted from blogging by Uni and also my new ambitions for setting up my house. I have to same pintrest is fantastic but it gives a crazy person like me too many ideas.

I go the idea of fixing up old furniture so  found an old desk wooden on Gumtree, which I have now sanded back and painted and I will be putting before and after pictures on here once I get my draw pulls in the post. I have also become a massive fan of everything Eames. I just love the design of the furniture that have been around since the early 40's.

Toasted Oats, Honey & Almonds with Yoghurt

I finally finished Uni for the semester. So yay, it's such a feeling not to have to worry about readings, assignments and due dates. Fingers crossed, I'm pretty sure I’ve done well.

Last night I was watching Master Chef and was inspired by a toasted muesli recipe they were creating on Kangaroo Island. When I woke up this morning all I wanted was toasted muesli. This recipe can also be used in a dessert with some ice cream. Here is my version of the two way recipe.

Toasted Oats, Honey & Almonds with Yoghurt
Serves 2

1 1/2 cup's rolled oats
2 tbsp raisins
1/4 cups berries
2 tbsp almonds
1 tbsp honey
2 tbsp yoghurt (each serve)

Preheat oven to 200c. In a baking pan or dish put oats and spread out evenly, then toast for 15 min. Add raisins, spread evenly and cook for 10 min. Last add berries and cook for seven min (you can cook for longer if berries were frozen when placed in).
Once finished run honey over the pan, serve in bowl and place yoghurt on top. (I've used strawberry)

This is a very simple and easy recipe so feel free to add more or less and cook for longer.

Layers

jacket: Ziggy Denim / shirt: Mink Pink / top: Agent Ninetynine / skirt: Portmans / necklace: Pandora / shoes: Tony Bianco

I felt like layers today... so introducing my outfit. I am so in love with this denim jacket at the moment. It's so versatile and goes every piece in my wardrobe. The shirt I have underneath it is one of my most favourite pieces. The feather pattern is what attracted me to it.  While outside I noticed my outfit went with the outside of the house. Hee hee. It's such a cloudy cold day.

Daniels and I celebrated our second year anniversary. We went to the football to see Daniels team Adelaide play Geelong. I'm not the biggest football fan but I was fun being there to watch the game. Everyone was cheering and celebrating, it was a big win for Adelaide. For dinner we went to a restraint in the city at the cassino and oh my they did the best dessert. 

Kikki K jigsaw card

Oats, Rhubarb & Pear Cider Porridge

I use to say I hated cooking and that I couldn't cook to save my life, I think is was mostly because I never really gave it a chance. My partner and I moved in together around 5 months ago and since I have discovered that I can cook and I enjoy it.  I love cooking simple healthy meals which I want to shear with you all.

The recipe was inspired by Green Kitchen Stories.

Oats, Rhubarb & Pear Cider Porridge

Serves 4

2 cups rolled oats

2 1/2 cups of water

1 1/2 cups organic pear cider (I used Westons Premium Organic Pear Cider from Dan Murphy’s)

1/4 cups of raisins

1 tbsp grated lemon zest

2 tbsp of almonds
1 tsp vanilla essence

Put all ingredients in a medium pot and slowly bring to boil. Lower heat and cook for 5-10 minutes, while stirring, until thick. Service with rhubarb compote (below), banana and honey or vanilla yoghurt.

Rhubarb & Apple compote

 2-4 stalks of rhubarb, sliced

2 red apples cut into cubes

1 tsp vanilla essence

Place all ingredients in a small pot and start on a high heat. Lower the heat and cook for about 7-10 minutes, stir occasionally. Do not overcook, you don’t want the rhubarbs to lose their colour and texture too much. Place compote into an air tight jar to keep fresh. 

Cover left over porridge and place in the fridge. To eat breakfast the next day just microwave and place fresh compote on top.  I recommend only keeping the compote for 4-5 days

Squeaky Clean Brushes

I have been using this technique by Michelle Phan to clean my makeup brushes for just over two years now. It's cheap, easy and can be done with products in the home. 

It’s important to clean your brushes regally to remove sebum, oil and dirt to prevent puting bacteria back onto your face, which may cause break outs.

On a plate or in a bowl pour extra virgin olive oil, to recondition, and dish washing detergent to clean your brushes.

Swirl your brush around the oil and detergent.

Move your brush back and forth on you palm

Move the brush back and forth under the water

Squeeze out excess suds

 

Shape your brush into a point

Leave your brushes hanging over the edge of a counter so the air can move around the hairs of the brush. If you put the brush back into a pot and leave to dry standing up the water will move back down the fibres and eventually the glue will loosen and hairs will begin falling out and the wood will start swelling.

If you buy good brushes, it is worth looking after them. Most of my brushes are four years old and my MAC foundation brush is five years old and it's still as good as the day I brought it.