HAPPY WEEKEND

 

After the most wonderful week & weekend with visitors & birthday dinners & much coffee & beautiful long walks along the river, as well as still feeling the after-effects of an Easter long weekend (& an almost chocolate overdose!) -- I seem to be finding it hard to do anything but be outside with the absolutely beautiful  weather at the moment. . . 

So, I'm sorry the blogging has been a little scarce lately -- I will try my very best to find a happy medium between the outdoors & my computer & will be back soon with some absolutely charming posts!

I definitely hope your weekend has been as lovely as mine, 

Joey    xx

♥  ♥  ♥

I'm finding it a little hard to 'get back to reality' after a perfect Easter long weekend. . .  With a romantic trip up the coast to a little seaside holiday town, brunches & cocktail evenings, days spent in the garden & beautiful dinners with family (& a constant state of chocolate-bliss) -- the weekend just whirled by like a dream & before I knew what was happening it was Tuesday again! But a long weekend was precisely what was needed & now there are a few little plans starting to take shape & soon there will be some changes around the blog. . . So stay tuned!

I hope your Easter weekend was perfectly lovely --

Joey xx

 

-- Images from here,  here, & here

HAPPY EASTER

♥  ♥  ♥

Have a charming day 

♥Image found here 

HELLO APRIL

Dear April,

Some things I adore about you:

 

1. The light -- golden & glowing & perfectly magical. The sun coming up later & setting a little earlier & giving everything it touches an enchanting dreamlike quality. . . 

 

2. Easter -- decorating eggs, Easter Sunday brunches, hunting through gardens & giving little chocolate gifts to our very favourite people. 

 

3. Wearing orange & gold & tan -- are there any colours more autumnal? 

 

4. The landscape changing -- the leaves changing colour & beginning to fall & the paddocks near my house becoming a perfect 'faun' colour

5. Wearing shorts & sandals -- for as long as possible before the cold rules that out completely. . .


♥ -- Joey

*Pictures from: here , here, here, here & here

 

 

Easter: Recipe

In Australia, Easter is a warm affair-- summer may have ended but the chill of autumn has not quite arrived. . .  For a refreshing Easter Sunday treat, too revive exhausted Easter egg hunters-- try this delicious spin on a classic. . . 

. : Lavender Lemonade : .

2 cups sugar

5 sprigs lavender (stems and buds), plus additional for garnish

5 cups fresh lemon juice (from about 10 lemons)

1/2 cup fresh lime juice (from about 4 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.




*Image & recipe from Sunday Suppers

Easter: Recipe

With Easter fast approaching, there's no better time to start planning delectable festive treats-- & for a twist on the classic, why not bake a Hot Cross Custard Tart?

. :  Hot Cross Custard Tart  : .

1 sheet ready prepared shortcrust pastry 

½ cup (125ml) milk

½ cup (125ml) pouring (single) cream

1 egg

1 egg yolk

¼ cup (55g) white sugar

¾ teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1.  Preheat oven to 180ºC (355ºF). Line a lightly greased 20cm-fluted tart tin with the pastry sheet. Trim the edges and prick the base with a fork. Line the tart with non-stick baking paper and fill with baking weights. Blind bake for 20 minutes, remove the weights and cook for a further 5 minutes or until the pastry is crisp and golden. Cool on a wire rack.

2.  Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
 
3.  In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.

 

 

*Recipe & image via Donna Hay