Aug 18, 2010

Finito! Before and After shot..

This area in our home has just had a face lift. Although a little stark compared to the darker rug and wood in the first photo, however I prefer a fresher and brighter place to work and feel inspired and I hope you like my reno too!

Have a lovely weekend everybody. I am leaving for a 1.5 week holiday thats long overdue, I wont be taking my computer so no blogging for a while which I am a little sad about... although catching up on plenty of reading will only inspire me even more when I'm back. And did i mention my Nikon is coming too! Stay tuned for some holiday snaps! Bye for now. VR xx



Work In Progress...

I just about feel dizzy and slightly hungry, but my new workstation is painted and drying fast. Cant wait to see the final product!

Tomorrow the paint should be dry so I will take some shots of the updated workspace. How exciting! 

Aug 17, 2010

Today this - tomorrow.... work space renovation.

My kitchen/work area. So excited for what's to come! And sunshine isn't the only thing on my mind.
Bright, Light, WHITE!

Aug 9, 2010

Pork of sweet chilli ginger, soy + greens

Ingredients -

a tin of baby corn
a handful of snow peas
1 lemon (quartered)
5 shoots of spring onions (chopped into 5cm pieces)
3 florets of bok choi (chopped into small pieces)
1 head broccoli (chopped small)
a head of garlic (eqv. to 5 cloves, roughly chopped)
chilli flakes
chinese spice (optional)
2 teaspoons of minced fresh ginger (found at thomas dux)
loin of pork (shopped into small strips)
brown rice
sesame oil

Sauce -

sweet chilli
soy sauce
pinch of sugar

Marinade the pork for 20mins in Kikkoman Teriyaki Sauce. Cook the brown rice for 15 mins (it usually takes longer than white rice, and I always use extra water. 1 part rice to 2 and a bit water)
Meanwhile chop all green ingredients and garlic and keep separated. Add the pork to a preheated wok (hot) and cook for only a few minutes (pork must remain tender as we will be adding it back into the pan towards the end). Take the pork out and put aside. Add to the hot pan, a little sesame oil, now add the broccoli, and cook for a few minutes. Add the chopped bok choi and corn and further cook until coated well. Then add the rest of the ingredients and cook, once you smell the aroma of all the flavours combined you know they are done. (Usually when bok choi begins to wilt) Now add the pork back in and 1 quarter of the lemon juice and sugar. Add some sweet chilli and soy as desired, plus a sprinkle of chilli flakes and chinese spice.
Serve the rice first and let air for a few moments. This helps the brown rice to dry a little. The add your stir fried ingredients, and serve.

Try some sesame seeds dusted on top for a little extra crunch.

Ingredients photos below. Enjoy!

I find colanders a very useful way to prepare my greens.

chopped garlic and minced ginger (in case you were wondering what the ingredients was on the right)

Hope you can enjoy my stir fry dish, or other delicious treats. Eat and drink well. What an amazing philosophy. xx

Aug 1, 2010

lemon tart monday

Philip Lawton not only sells the finest French cookers in town, he also knows how to cook the most appealing lemon tart I have tried, and yet to differ. After been given a large bag of freshly picked lemons, Phil insisted on making his famous (with our family) lemon tart. We were lucky enough to be home when a visit, very kindly included two of these little beauties of which I could not help but shoot. 
Together with my yellow bird towels found at Bahamonde in Elwood, thanks to my dear friend Anna of Violet & I who assisted my purchase of these treasures, the little tarts took form, and as delightful as ever gave the perfect food shot for my weekend. I am thoroughly satisfied to get a shot in, as the weather has been dark, wet and gloomy, but with today's sunshine, my Nikon D60 was waiting to get to work.

image © victoria robertson