Some yum for your christmas leftovers...

Ok, so right now you're still up to your armpits in pork rind, but tomorrow night you'll be scratching your head wondering what in heavens name you're going to do with all the leftovers! That's where these gems are going to come into their own. Delicious Jamie Oliver recipes that'll make good use of your leftover christmas pork and turkey... Enjoy!

jamie oliver's turkey and sweet leek pie
serves 6 – 8 

ingredients
• 2 rashers smoked streaky bacon, roughly chopped
• ½ bunch of fresh thyme, leaves picked
• olive oil
• a large knob of butter
• 2kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
• sea salt and freshly ground black pepper
• 800g cooked white turkey meat, torn into big chunks (brown too if you want)
• 2 heaped tablespoons plain flour, plus extra for dusting
• 2 pints turkey, chicken or vegetable stock 
• 2 tablespoons of crème fraîche 
• 1 x 500g packet puff pastry
• 12 jarred or vac-packed chestnuts, roasted and peeled
• 2 sprigs fresh sage, leaves picked
• 1 egg, preferably free-range or organic, beaten

This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too. 

Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.

When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. 

Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.

Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy! 




jamie oliver's green chilli pork
serves 4 

ingredients
• olive oil
• 800g pork mince, the best quality you can afford - (or just finely chop your leftover roast pork)
• 1 teaspoon dried sage
• sea salt and freshly ground black pepper
• 2 onions, peeled and roughly chopped
• 3 cloves of garlic, peeled and finely sliced
• 2 green peppers, deseeded and roughly chopped
• 6 small green chillies, roughly chopped
• 4 large ripe red tomatoes, chopped into small chunks
• 1 romaine lettuce, leaves washed and spun dry
• a small bunch of fresh mint
• 4 spring onions
• 1 packet of flour tortillas
• optional: 1 lime
soured cream or natural yoghurt, to serve

This green chilli is so delicious, simple to make and a total pleasure to eat. I think it’s cleaner, braver and fresher than your average chilli. You can make your own flatbreads or use tortillas, or you can even serve with chapattis or naans instead.

Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally (if you're using leftover meat that's already been cooked be careful not to overcook your pork or it will become quite tough - you just want to warm it through in this step). Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it’s supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.

Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.

When you’re ready to serve your chilli, warm your tortillas in the oven at 180°C/350°F/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint.

Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.

Pink goes with...

I've always liked pink and grey together - thought it was a stylish combination - but this takes that to a whole new level! Here's a stunning nursery design I found on Buy Modern Baby. Every square inch of it is absolutely delectable! I need this pink doily rug now! And that's just for starters...


Make it: 2 quick christmas craft ideas

Here's 2 last minute christmas craft ideas from the gorgeous girls at Babyccino Kids - just in case you've exhausted everything you had up your sleeve! These will get you through the last 2 days... 
Ok, so clearly this is an American idea and the longevity of your creation might be somewhat limited by the temperature - BUT I thought I'd include it here because it could be a lot of fun on a hot day to stand under your melting icicle and be showered with drips of cool water! You could put anything at all in the middle - it doesn't have to be leaves. What about cardboard cut-out shapes of Santa faces, christmas trees and candy canes? Or even really candy canes! That'd keep the little ones standing under their icicle till the last drip fell for sure! I like this idea. 

And what about a wooden clothes pegs for decorations? Have a look here for the instructions for both projects...

Blog Love: Feeling foodie

My family has a tradition of "taking turns" at having Christmas lunch/day at their house. This year is my turn. For some, the prospect of having 20 or so people rock up at their house and a 10kg turkey in the oven etc is something to be looked toward with fear and dread. I am not one of these people. I absolutely love it. In true last minute style, I've left my menu preparation till the last minute! But the good news is that I've found some fantastic food blogs (10 of them in fact), that you need to know about...

This is my new fave... TasteSpotting

And these run a close 2nd, 3rd, 4th, 5th....

One for the boys

Just to refresh your memories, I've been hunting down the perfect set of bunks for the boys. N is about to climb out of his cot and fall on his head, and H has just turned 4 so I'm thinking it's time to get out of the in-between size Ikea toddler bed and into a full size single. Ideally I've been looking for bunks that split into 2 singles - that part is pretty much taken care of now... But I'm still tossing around ideas for the overall look for the boys room makeover. Here's a few things that have caught my eye...
Loving the white on black skull and crossbones feature wall/mural idea... But doesn't the exposed brick texture set this off? 

Here's another great mural idea. This clever mum has used a projector to enlarge a line drawing of her little guys artwork onto the bedroom wall. How creative! Imagine how cool it would be to have your own drawing larger than life on your wall!

The cloud texture painted on the ceiling is clever in it's own right, but couple it with a suspended plane and you have a very strong yet simple space for young boys.

I think the first one is my favourite though. Tell me what you think! What do you love? What do you hate? I'm decorexic remember! I need your advice! It might be time for a mood board... I'll post it when it's done.

Make it: Dogs & worms for lunch!

This is the lunch I made for H&N today! It's H's new favourite meal (excellent parenting, I know...). As disgusting as it looks, it tastes surprisingly good ok. I thought it was really a bit clever when I first saw it (on a site I can't remember - eek! Sorry!). And it's really very easy to do! In fact, Hugh helped spike the frankfurts. Here's a step by step...
Step 1. Cut frankfurt into roughly 2cm lengths
Step 2. Spike through with raw spaghetti
Step 3. Cook in pot of water just on boiling point.
Step 4. Eat!

Tip: Use the thinest spaghetti you can find or your frankfurt skins will split and that just looks bad...

Party theme of the week: Up

How extraordinary is this lucky child's party theme?!!! I only wish I had the time to pull something like this off! Photographer, Wendy put this little soiree on for her daughter Bella's 7th birthday. The party was an outdoor movie night (complete with a white sheet for a movie screen and red velvet curtains in the garden...) and the detail Wendy has managed to incorporate into the event is just beyond amazing. Have a look at the photos and get your inspiration on!












And here's a link for a DIY tutorial to make your own balloon wreath like this one!

Have you been to a party this extravagant?

Make it: 5 easy sweet holiday treats

One of the things I love most about the Christmas break is the time at home, and this year, hubby will be working through which leaves me with a rare window of opportunity to spend some lovely time in the kitchen. I know how 1950s that sounds, but there's nothing more relaxing than a quiet afternoon, no kids, the iPod on shuffle and a bunch of yummy sweets recipes to get cracking on... (except perhaps a week in the Seychelles with a procession of tanned locals bringing me mojitos? - Not happening so back to the kitchen...). 

Here's 5 mouthwatering delights I can't wait to sink my teeth into over the next couple of weeks - and best thing is, they're all pretty easy to make! Enjoy! And don't forget to share!
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First up, peanut brittle. You don't even need a candy thermometer for this. Just watch for the sugar mixture to turn a golden colour and make sure once you add the baking soda, butter and peanuts that you mix quickly and get it spread on the pan as fast as you can as it will harden up pretty quickly.


Homemade Peanut Brittle
Cook Time: 25 minutes | Set Time: 15 minutes
Nonstick cooking spray
2 cups granulated sugar
1 cup water
½ cup light corn syrup
½ teaspoon coarse salt
2 tablespoons unsalted butter
½ teaspoon baking soda
3 cups salted dry-roasted peanuts (about 1 pound)

Step 1. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.
Step 2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
Step 3. Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Via Brown-eyed baker




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Toffee Pretzel Bark
Prep time: 20 mins Chill time: 1 hour

400g dark chocolate, finely chopped
¾ cup broken pretzel pieces, divided
¾ cup Heath toffee pieces, divided
200g white chocolate, finely chopped

Step 1. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

Step 3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

Step 4. Use a sharp knife to cut the bark into pieces. (I usually just press the tip of the knife into the bark and let it break into pieces/shards.) Store in the refrigerator in an airtight container.
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Pistachio & Cranberry White Chocolate Bark
Prep Time: 15 minutes  Set Time: 30 minutes

450g white chocolate
½ cup shelled pistachios
½ cup dried cranberries

Step 1. Line a baking sheet with parchment paper and set aside.

Step 2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine.

Step 3. Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan).

Step 4. Refrigerate for at least 30 minutes, or until set.

Step 5. Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.
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Caramel Nut Bars 
Crust:
1 3/4 cups all purpose flour
2/3 cups powdered sugar
1/4 cups cornstarch
1/2 tsp salt
3/4 cup chilled butter, cut into 1/2 inch pieces

Topping:1 1/4 cups packed brown sugar
1/2 cup corn syrup
1/4 cup butter
1 1/2 cups coarsely chopped pecans
1 1/2 cups coarsely chopped walnuts
1 cup slivered almonds
1/2 cup whipping cream
2 tsp vanilla extract

For the crust, preheat the oven to 350F. Line a 13x9 inch baking pan with parchment paper, with a 1-inch overhang on the short sides of the pan. Grease paper and sides of pan.

Blend flour, powdered sugar, cornstarch and salt in a food processor until combined. Add butter and process until mixture resembles a fine meal. Press evenly into bottom of prepared pan and bake until set and lightly browned, about 25 minutes. Set aside while preparing the topping.

For topping, stir brown sugar, corn syrup and butter in medium saucepan over medium-high heat. Stir until sugar dissolves and mixture boils. Boil 1 minute. Add nuts and cream and boil until slightly thickened, about 3 more minutes. Stir in vanilla and pour hot topping over crust.

Bake until caramel has darkened and bubbles thickly, about 20 minutes. Cool completely on a wire rack. Remove by lifting overhanging ends of parchment and transfer to a cutting board. Cut into bars with a heavy sharp knife.

Serves 32. Can be stored for 1 week between sheets of waxed paper in an airtight container.
Via Dream about food - adapted from Bon Appetit, Dec. 1999
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White Chocolate Macadamia Cream Cookies
INGREDIENTS FOR WHITE CHOCOLATE COOKIE DOUGH2¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
14 tablespoons butter, softened
1½ cups brown sugar
3 large eggs
1½ teaspoons vanilla extract
120g white chocolate (before melting), melted and cooled to room temperature
¾ cup chopped white chocolate
1 cup macadamia nuts (we used dried cranberries)

INGREDIENTS  FOR WHITE CHOCOLATE CREAM120g white chocolate (before melting), melted and cooled to room temperature
1¾ cup confectioner’s sugar
¼ cup milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons butter, softened
¼ cup coarsely chopped white chocolate
Step 1. Preheat oven to 350. Butter 2 cookie sheets.
Step 2. Prepare the white chocolate cookie dough: Combine flour, baking soda and salt in medium bowl; set aside. Cream butter and brown sugar in large bowl until fluffy. Beat in eggs and vanilla until blended. Stir in melted white chocolate and chopped white chocolate, then nuts (dried cranberries in our case); then gradually add the flour mixture.
Step 3. Drop 1&12;-tablespoon mounds of dough onto cookie sheets 2 inches apart. Bake for 10-12 minutes, until golden around the edges. Remove from the oven and let cool for 5 minutes. Transfer to a rack to cool completely.
Step 4. Prepare the white chocolate cream: Combine melted white chocolate and confectioner’s sugar in medium bowl and stir until blended. Stir in Milk, vanilla and salt. Beat in butter and fold in the white chocolate chunks. Refrigerate for 10-15 minutes to thicken. Spread the white chocolate cream between 2 cookies.
Variation: For Triple Chocolate Triple Chocolate Cream Sandwiches: Replace white chocolate chunks in cookie dough with bittersweet chocolate. Replace white chocolate in cream with milk chocolate.
Via Tastespotting from Crazy About Cookies by Krystina Castella
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Now I know I said five - and five you now have - but I couldn't resist this one. The recipe looks incredibly fiddly which doesn't normally deter me, but my window of baking opportunity is limited so this tasty treat may have to wait for a future festivity. In any case, it sounds like heaven...



Pat's Peanut Butter Mocha-Maple Brownies

(adapted from Martha Stewart)

Mocha Brownie batter
8 tablespoons unsalted butter, cut into small pieces
60g unsweetened chocolate, coarsely chopped
120g semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 Tablespoon of espresso powder
3 large eggs
1 teaspoon pure vanilla extract

Peanut Butter Maple Filling
4 tablespoons unsalted butter, melted and cooled
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
2 Tablespoons of maple syrup
1/4 teaspoon salt

Ganache frosting (optional but may lead to remorse if skipped.)
1 1/2 cups of bittersweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter, at room temperature

Method
Brownies: Preheat oven to 160 degrees. Line an 8-inch square baking pan with foil, allowing a 2-inch overhang. Spray the foil and set aside.
Prepare the batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.
Whisk granulated sugar and espresso powder into chocolate mixture. Add eggs, one at a time, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated. Set aside while you make the filling.

Filling: In a large bowl, on low speed, beat together the butter, confectioners' sugar, peanut butter, maple syrup, and salt until smooth.
Pour about one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Using the foil overhang, carefully lift the brownies out of the pan and place on a wire rack. Cool completely before ganaching.

Ganache: Put chocolate chips into a medium-size heatproof bowl.
In a small saucepan, bring cream to a gentle boil. Pour the hot cream over chocolate chips and let mixture stand for about 5 minutes.
Using small concentric circles, gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Pour/spread the ganache on cooled brownies and let stand until set, about 20 minutes.

Makes about 12-14 brownies
Via Pixie-Baker

Make it: Girly ABC's

Oooooh... Here's a little project I've been working on. Soooo pretty! Don't the pinks and reds look great with the Woodfern Brick fabric? I love doing these! I did this one to to show on our site and for a little competition coming up in January - stay tuned for more information on that one, I promise you'll love it!

I'd like to do one of these covered in wallpapers. Lots of pretty different patterns - 27 would be ideal - one for each character! And contrasting patterns for the profiles of each letter too. I wonder what else I could do with them - if you have any ideas share them! Or send me a photo!

FREE Noosh Christmas Gift Tags

So I was feeling a bit creative tonight, and seeing how much you liked the free printable gift tags by Camilla Engman, I thought I'd make a little something similar of my own for you...
Do you like them? All you have to do is click on the image and download the file and print them out!
Merry Christmas from Noosh! Enjoy! x


I feel a tonne of craft projects coming on....

 Steady yourself for a month of craft madness here at nooshloves! I am the proud new owner of not one, but two of Kelly Doust's incredible books, The Crafty Minx and The Crafty Kid and I do love to share...
Glue gun at the ready... Hold onto your hats! 

And if you just can't wait until tomorrow - have a look here at Kelly's blog. I love her....

BOREDOM BUSTER #2: DIY workshops

Here's a fun activity that'll have the kids entertained - and the best part is, it's FREE! All through the school holidays, Bunnings stores nationally are holding DIY workshops for kids aged 4 to 8. They'll have a ball making toolboxes, trucks, planter boxes and CD holders. 
Hop onto the website here to check times and make a booking at your local store, and remember that the nice people at Bunnings are there to run the activities not to babysit our kids, so all kids attending the workshops need to be accompanied by an adult.
Found via Kidspot

All monochromatic-ey

Absolutely loving the monochrome (with an accent) palette at the moment. It might even be on the cards for the boys room when the bunks make their entry... This gorgeous room was featured in the January issue of Living Etc.

Shop lust: Pip Studio - Amsterdam

I have just stumbled upon the most divine website. No truly. You NEED to see this. Even the site design is gorgeous... It's called PIP Studio and let's just say, Pip has great taste. She is the creative brains behind all of the Studio designs, which range from wallpaper to handbags and teacups to towels. Here's a small serving of the range...
Aren't they stunning? They make me want to invite all my girlfriends around for a tea party!
Pearl and lace wallpaper. (If I only had a girl!) Check out the detail below...


Have you ever lusted for a bath towel? I hadn't... till now.

And there's loads more where this came from. Get thyself to the store and see for yourself. All prices are in Euros which works out quite well for us at the moment and shipping is reasonable if you buy a couple of things... Hmmm, but how to decide which couple of things?
Found it via Canelle et Vanille

BOREDOM BUSTER #1: Summer sleepout

The looooong school holiday break is upon us - and we know we're all going to struggle with ideas to keep rug rats entertained. Why not take advantage of the weather and organise a summer sleepout? Kids always love a little place to hang out all of their own. Tents and cubbies are always a winning idea. 
This one was made with a blanket, netting (to keep the pesky mozzies at bay), rope and pegs. 
The must-have sleepout accessories pack includes: torches, snacks, card games, walkie-talkies (if you have them), a backpack for their gear and of course a decent sleeping bag (which is a good investment as there'll be plenty of these little get-togethers through their pre-teen and adolescent years). Always make sure your young guests know you're there for them if they need you whilst giving them the space they need to have a good time.

The sleepout can be a great idea for little ones too. A night under the stars in the backyard with dad can be a night they'll remember well into adulthood.



Gaultier for Roche Bobois - how very "Noosh" of you Jean-Paul!


It seems the very fashionable Jean-Paul Gaultier thinks modular sofa's are AOK too! So much so in fact, that he has collaborated with Roche Bobois to create his own signature design for the infamous modular system. You can't get a better seal of approval than that! Here's some more pretty pictures of the Gaultier design to ogle...

...and the ultimate, the Roche Bobois Mah-Jong modular sofa covered in the exquisitely bright and colourful Missoni home fabrics ...
I'm feeling very inspired for Season 2 Noosh right now...

Noosh Christmas orders

Click on the tree to enlarge it...


Now for some inspiration... 

...and if you hurry - we've extended our 10% off offer for a few more days. Shhhh.

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