Sunday, 5 August 2012

carrot cupcakes

Photography & Desserts by Sasha Ewing

Recipe adapted from Smitten Kitchen

2 cups plain flour
2 tsp baking soda
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
3 cups grated/blended carrots

450g cream cheese, softened
1/2 cup unsalted butter, room temperature
1 tsp vanilla extract
2 1/2 cups icing sugar

1. Preheat oven to 180 degrees and line two cupcake tins with paper liners.

2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and ginger, and whisk together. In another bowl, whisk together the oil and sugar until combined. Add the eggs in intervals, whisking to combine between each addition. Fold in the carrots, and then add the dry ingredients to the wet. Mix gently mix until combined.

3. Spoon mixture into lined muffin tins, until each cup is about 3/4 full. Bake for 15-20 minutes on the middle rack, until a toothpick entered into the center of the cakes comes out clean. Let cool in pans for a few minutes, then remove from tins and cool completely on a baking rack before icing.

4. To make the frosting, in a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and mix until combined. Gradually add the icing sugar, and beat until light and fluffy.

5. Pipe onto cupcakes and decorate as desired. 

Saturday, 19 May 2012

endless summer

We have been so lucky with the weather in Perth this year, mid May and it still feels like Summer! These beautiful photographs were taken by Mikkel Vang. Based in Australia, Vang specialises in food, lifestyle and interiors, his photographs appearing in Donna Hay, Gourmet, Vogue Living and more. 

Friday, 20 April 2012

chocolate tarts

Photography & Desserts by Sasha Ewing

75g cold unsalted butter
150g plain flour, sifted
1 egg yolk
2 tbsp icing sugar
1/2 tsp salt

250g dark chocolate
100g unsalted butter
150ml double cream
4 eggs
80g caster sugar

1. To make the pastry, in a food processor combine the flour, sugar and salt. Pulse to combine. Add the chopped butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and enough cold water until the mixture forms a ball in the processor. Flatten into a disc shap, wrap in cling wrap and refrigerate for 30 min.

2.  Preheat oven to 170 degree. Grease 8 3-inch tart cases. Flour a clean surface, roll out pastry to 3-4mm thickness. Using a cookie cutter, cut circles to fit tart shells. Carefully press pastry into shells, prick with a fork and place in fridge for 30 min. 

3. Cover pastry with foil or baking paper and baking beans and bake blind for 12 min. Remove paper and weights, brush shells with some beaten egg and bake for a further 2-3min to crisp the pastry.

4. To make the filling, place the chocolate, butter and cream in a bowl. Place the bowl over a pan of boiling water on low heat. Stir gently until the chocolate has melted. In another bowl using an electric mixer or whisk, beat the egg whites until fluffy, add the sugar and beat again until mixture is very thick. Gently pour in the chocolate mix and fold through until just combined.

5. Turn oven down to 150 degrees. Fill tarts leaving 2mm at the top of each shell. Bake for 15-20 min is just set. Allow to cool and decorate as desired.

Monday, 5 March 2012

bedroom inspiration

Loving the colours and textures used in these beautiful bedrooms. Great inspiration as I attempt to steer away from an interior pallette which appears to be perpetually dominated by white!

Saturday, 25 February 2012

outstanding in the field

Outstanding in the field aims to re-connect diners to the land and the origins of their food, and to highlight the local farmers who cultivate it. The business is a roving culinary adventure - literally a restaurant without walls. Long tables are set up in farms, gardens, on mountain tops, islands, in ranches, wineries, or barns. 

Wherever the location, the consistent theme of each dinner is to respect the people whose good work brings food to the table. Ingredients for the meal are almost all local and generally prepared by a celebrated chef of the region. More information can be found here.

Saturday, 7 January 2012

tokara delicatessen

I absolutely love the style and concept behind Tokara Delicatessen. Situated on the crest of Helshoogte Pass in South Africa, Tokara Delicatessen offers a beautiful environment in which to enjoy a delicious meal and a glass of Tokara's renowned wine. Tokara's Deli Shop offers an array of treats - from Tokora's own extra virgin cold-pressed olive oil, kalamata olives, to handmade Belgian chocolate truffles, award winning South African cheeses and coffee. Gorgeous inspiration.

Sunday, 27 November 2011

beautiful bathrooms

These fresh subtle tones, combined with simple contemporary designs create perfect bathroom sanctuaries. I hope these will provide you with some inspiration for your next bathroom project! 

Thursday, 20 October 2011

lisa cohen photography

These gorgeous photographs were taken from Lisa Cohen's online photography portfolio. Lisa specialises in interiors, food, lifestyle and still life photography, shooting for magazines such as Vogue Living, Gourmet Traveller and Donna Hay.

Sunday, 21 August 2011


Babylonstoren is a breathtakingly beautiful historic Dutch farm/hotel situated near Cape Town. This lovely old estate remains a working farm, however it has also been transformed it into a unique country getaway. 

Cottage suites provide luxury accommodation, whilst a modern an innovative restaurant is supplied by a magnificent garden, where guests can enjoy the novelty of picking their own fruit and vegetables. Definitely one to add to my holiday wish list!
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