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Kids Frozen Party ideas

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Kids Frozen Party ideas

As a parent of a Disney Frozen obsessed child I came across some great ideas from Martha Stewart for a Frozen themed party. Check them out….

 

Scandinavian princess cake

Scandinavian princess cake

Ice blue frosting and doily/snowflake topper, recipe from Martha Stewart here http://www.marthastewart.com/342413/scandinavian-princess-cake

snowflake lights

Snowflake light Garland

Make these gorgeous lights from paper doily’s and white string lights to decorate your ice castle.

svens carrots

Sven’s Carrots

Instead of the traditional lolly bag try wrapping trinkets and surprises in coloured crepe paper ‘carrots” just watch out for hungry reindeer’s.

snowman cupcakes

snowman cupcakes

Do you want to build a snowman? why not give pre made cupcake’s to your guests and have them decorate them into mini Olaf’s with white icing, marshmallows and lollies.

Snow globes

Snow globes

Set off your own eternal winter with these easy snow globes. Prep the jars first and then let the kids decide on which figurine they would like to use. Best to do this activity at the start of the party to allow for glue drying time and finish off just before the party ends.

Sand the inside of the lid until the surface is rough. With clear fast-drying glue, adhere the figurine to the inside of the lid, and let the glue dry.

Fill the jar almost to the top with distilled water; add a pinch of glitter and a dash of glycerin to keep the glitter from falling too quickly. Don’t add too much, or the glitter will stick to the bottom of the jar when it’s flipped. Screw on the lid tightly, being careful not to dislodge the figurine. Turn the jar over and back again — and let it snow.

Snowman pencils

Snowman pencils

Styrofoam balls skewered onto pencils make cute snowman favors for your party guests.

Braid Bar

Braid Bar

Enlist the help of a friend that is good at braiding and set up a braid bar and let guests choose whether they want the “Anna” or the “Elsa.” For Elsa’s ice-queen look, do a single classic braid down the back. For Anna’s, make two low braids, pigtail-style.

Easter Recipes

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Cracked Egg Dessert

Cracked Egg Dessert

What appear to be cracked eggs are something better, or at least sweeter — scoops of mango sorbet in chocolate shells.

How-To
Use a sharp paring knife to split hollow chocolate eggs, available at specialty-food stores, in half, using the seam as a guide. Use a melon baller to scoop sorbet into each shell. Serve immediately, or freeze up to 2 hours.

Creme Egg Mojito

Creme Egg Mojito

Here is a great use for those Creme Eggs at Easter. Adults only of course.
The Creme Egg Mojito

To make one at home you will need…
• 25ml Bacardi Superior
• 25ml Mozart chocolate liqueur
• Sprig of mint
• 25ml sugar syrup
• Dash of lime juice
• Dash of soda
• 2 chocolate eggs
Just bruise the mint sprig and put in the bottom of the glass with the rum and chocolate liqueur. Then add the sugar syrup and lime juice to the mix, add some crushed ice and smashed up chocolate egg and give it all a stir. Top with a little more crushed ice, dash of soda on top and serve with an oozey half of egg.

Roasted Salmon and Spring Onions with Mint-Caper Pesto

Roasted Salmon and Spring Onions with Mint-Caper Pesto

INGREDIENTS

  • 1 cup extra-virgin olive oil, divided
  • 1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)
  • Coarse salt and freshly ground pepper
  • 1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific
  • 2 cups lightly packed fresh mint leaves
  • 2 tablespoons slivered blanched almonds, toasted
  • 1/4 cup plus 2 tablespoons capers, rinsed and drained
  • Flaky sea salt, such as Maldon, for sprinkling
  • 2 lemons, cut into wedges

DIRECTIONS

  1. STEP 1

    Preheat oven to 400 degrees with racks in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide onions between baking sheets and drizzle each with 2 tablespoons oil; season generously with coarse salt and pepper. Roast until bottoms of onions are golden brown, 25 to 30 minutes, rotating pans and switching racks halfway through. Remove from oven; reduce temperature to 325 degrees. Let onions cool, then consolidate them on 1 baking sheet.

  2. STEP 2

    Place salmon on top of onions. Brush with 2 tablespoons oil and season with coarse salt and pepper. Roast on lower rack of oven until partially opaque in center, about 20 minutes.

  3. STEP 3

    Meanwhile, combine remaining 1/2 cup oil, mint, almonds, capers, 3/4 teaspoon coarse salt, and 1/2 teaspoon pepper in a mini food processor or blender, and puree mixture until smooth.

  4. STEP 4

    Remove salmon and onions from oven; carefully transfer to a serving platter. Sprinkle with flaky sea salt; serve with lemon wedges and pesto.

Easter Egg Puzzle Cookies

Easter Egg Puzzle Cookies

INGREDIENTS

  • 4 cups all-purpose flour, plus more for surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Royal Icing
  • Sanding sugar, for sprinkling (optional)

DIRECTIONS

  1. STEP 1

    Whisk together flour, baking powder, and salt.

  2. STEP 2

    Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.

  3. STEP 3

    Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter . Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they’re cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.

 

Sources: Martha Stewart and The Jewel Bar Piccadilly Circus

 

Coronarita Recipe

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It seems my thoughts have been on Chistmas Cocktails lately but judging by how popular our post on facebook was with our Coronarita Cocktails I thought I would share on the blog.

Corona-rita

Corona-rita

Coronaritas
6 bottles Corona Beer
1 part Tequila
2 parts Margarita Mix
1 part Triple Sec
1 Lime Wedge

Method: In a cocktail shaker, pour the Tequila, Margarita mix and Triple Sec into a cold shaker. Shake vigorously until ice cold. Strain into tall glass with crushed ice and salted rim. Top with Corona beer, lime wedge and straw.

Tip: please make sure you use large glasses that can accommodate a Corona bottle, these are typically made in the U.S. with Coronitas which are a smaller size bottle but are unavailable as yet in Australia.

Slow Cooked Bolgnaise Ragu

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slow cooked beef ragout

Ingredients 
1 tbs olive oil
1kg gravy beef, excess fat trimmed
175g pkt short-cut bacon rashers, finely chopped
2 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
800g can diced Italian tomatoes
250ml (1 cup) chicken stock
125ml (1/2 cup) red wine
2 dried bay leaves
600g fresh lasagne sheets, cut lengthways into 2.5cm-wide strips
Shaved parmesan, to serve

  • Method
  1. Step 1Heat half the oil in a large frying pan over medium-high heat. Cook half the beef for 2-3 minutes or until browned. Transfer to a flameproof casserole dish. Repeat with remaining beef.
  2. Step 2Heat the remaining oil in the pan over medium heat. Cook bacon, celery, carrot, onion and garlic, stirring, for 3-4 minutes or until soft. Add to the casserole dish.
  3. Step 3Add tomato, stock, wine and bay leaves to the dish. Season with salt and pepper. Cover. Bring to boil over medium-high heat. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until the beef is tender.
  4. Step 4Use tongs to remove the beef from the dish. Shred the beef and return to the dish.
  5. Step 5Meanwhile, cook the pasta in a saucepan of salted boiling water for 3-4 minutes. Drain.
  6. Step 6Add pasta to the dish. Cook, stirring, for 2 minutes or until pasta is al dente. Divide among serving bowls. Top with parmesan.

Recipe from taste.com.au

White Hot Chocolate

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Ingredients 

1 cup white chocolate chips
1 cup heavy cream
4 cups reduced fat milk
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish

 
Directions
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the reduced fat milk, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.

 

Recipe: Paula Deen

Slow Cooked Shoulder of Pork

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Slow cooked pork

I saw this recipe on Justine Schofield’s website http://www.justineschofield.com.au/ and just had to share because I am forever in search of the perfect Pork roast.

2.5kg Free-range pork shoulder (1/2 pork shoulder, skin scored)

60 ml vegetable oil

1 tbs. caraway seeds
1tbs. fennel seeds
1/2 tbs. French 4 spice
2 large Granny Smith apples, cored and cut into 4
2 onions, peeled cut into 4
4 cloves garlic, bruised
2 bay leaves
4 sprigs thyme
1/4 cup white wine
200ml water

Apple sauce, to serve
The day before cooking, place the pork on a wire rack over the sink. Pour boiling water all over the pork skin to allow the pores to open. Pat really dry with paper toweling and place uncovered in the fridge overnight.

An hour before cooking, remove pork from the fridge and pre heat the oven to 210C.

Arrange the apples onions and garlic in a large heavy based roasting tin.

In a small frying pan gently toast the caraway and fennel seeds. Add to a pestle and mortar with the four spice, salt and pound until you can distinctively smell the aromas. Rub this all over the pork and deep into the scored skin. Place on top of the apple and onions. Drizzle with the oil and add the wine and water to the bottom of the tin.

Cook in the oven for 1 hour to initially crisp the skin. Now turn the oven down to 125C and semi-cover the meat with three layers of foil. Cook for six hours or until the meat is falling from the bone.

Once cooked remove from the oven and place on another tray, covered to keep warm.

For the gravy; Strain all the pan juices into a jug and place in the freezer for an hour to allow the fat to rise to the service. Once chilled, skim all the fat away. Keep the onions, apple and garlic that have been strained and put in a small saucepan with the clarified juices. Bring to the boil and allow to reduce by 1/4.

Turn the grill on. To ensure the crackling is extra crispy place under the grill for a few minutes. Remove from the oven and pull apart the tender pork meat and cut crackling into bite size pieces. Serve with the gravy and optionally some of your favourite apple sauce.

Recipe and photograph from http://www.justineschofield.com.au/

LAMB SHANKS WITH CREAMY POLENTA

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I just love Marion Grasby and here is one of her recipes that is perfect for Winter. You could substitute the polenta for mashed potatoes if you wanted to but I would keep it as is, yummo!

Marion's Kitchen

INGREDIENTS

4 lamb shanks
¼ cup plain flour
1 onion, diced
2 carrots, diced
3 garlic cloves, finely chopped
2 tsp fennel seeds
1 Tbsp finely chopped rosemary
1 Tbsp fresh thyme leaves
1 cup white wine
3 cups chicken stock
4 tomatoes, diced
1 tsp sugar
2 bay leaves
olive oil for frying
sea salt and pepper
CREAMY POLENTA

1 cup milk 1 cup instant polenta
1/ cup grated parmesan, plus extra to serve
50g butter
1 tsp sea salt

METHOD

Lightly coat lamb shanks in flour. Heat two tablespoons of oil in a large heavy-based casserole dish with a lid and sear the shanks until brown all over (you may need to do this in batches). Set shanks aside.

Put the same dish back on the head and add onion, carrots, garlic, fennel seeds, rosemary and thyme leaves. Sauté until vegetables are soft – scraping up any of the brown bits from the shanks at the bottom of the pan. Pour in the white wine and let it simmer for a couple of minutes. Then mix in the stock, tomatoes, sugar and bay leaves.

Nestle the shanks into the bubbling mixture. Pour over an extra cup of chicken stock or water if needed so that the shanks are almost covered with liquid. Put the lid on and simmer for about 3 hours, or until the meat is falling off the bone. Season with salt and pepper to taste.

Make the polenta just before serving – place milk and 2 cups of water in a large saucepan over medium heat. Bring to a simmer then gradually add polenta in a thin, steady stream, whisking constantly. Reduce heat to low and cook, stirring for about 5 minutes or until polenta is smooth and creamy. Stir through parmesan, butter and salt.

To serve, carefully remove shanks from casserole dish and keep warm. Place dish on high heat and simmer for about 10 minutes to thicken the sauce. Place a dollop of polenta on a serving plate, top with a shank and spoon over the sauce. Serve with extra parmesan.

 

Recipe and image from marionskitchen.com.au