I always order Chicken Curry Puffs when I go to Thai Restaurants. So I thought I'd try making it myself. Boy did it take a lot longer than I anticipated. The flavors weren't exactly as I'd hoped, but still yummy! Found the Puff Recipe here. Also the dipping sauce recipe here.
PS. I slightly adjusted the recipe, by using store bought Puff Pastry and Baking instead of deep frying.
All of a sudden I decided I needed hash browns. I thought about looking up a recipe, but then decided against it. Used a mandolin to slice/shred a potato. Pan fried in canola oil, drained and sprinkled with pepper and fleur de sel. DELISH! My only problem was the middle became a bit mushy. After reading a bit online, I learned you should try to drain as much moisture as possible before frying, to attain a really crisp hash brown. Will try again soon.
The last few days have been filled with lots of cleaning and organizing, because we are having a ton of people coming over for thanksgiving. And besides that, our life has been in need of some organization.
Koali turned one today and we had a little play date with her good friend Ginger. I baked some chicken, carrot, and peanut butter cupcakes, with yogurt and peanut butter icing. I think she had a nice day. (yes, there is more than 1 candle, but I thought it would be fun to light a few)
We got lots of requests this year for weddings on 11.11.11! We are so happy we got to shoot a very pretty fall themed one in town. Everything was elegant and beautiful and the vegan and vegetarian fare was delicious! Can't wait to share the rest.
In Hawaii, this is a popular dish people like to take to parties. I love the Strawberry version, but I wanted to try something natural. So I made everything with homemade lemon gelatin. I'm thinking I should have added a little more lemon juice, but still very refreshing. Recipe found here.
STRAWBERRY CREAM SQUARES
1 cup flour
¼ cup brown sugar
½ cup cold butter, (1 stick)
½ cup walnuts, chopped small
Place flour and sugar in a med. mixing bowl and stir to mix. Cut the cold butter into small squares and toss into the flour. With a pastry cutter or your hands blend the butter into the flour until you get a loose cornmealy consistency. Stir in the nuts. Pour the loose mixture into a 9 X 13 dish and spread mixture out evenly. Press mixture into the pan with the bottom of a glass or with your hands. Bake in a 375 degree oven for 10 – 15 minutes or until golden brown. Cool crust before adding the filling.
1 small box lemon flavored gelatin
1 cup hot water
8 oz. cream cheese, at room temp.
¾ cup sugar
2 cup heavy whipping cream, (1 pint)
Dissolve lemon gelatin in the 1 cup of hot water and set aside to cool. Whip heavy cream until thick and fluffy, place in the fridge until ready to use. Cream the cream cheese with the sugar. Add the cooled lemon gelatin and mix well. Fold in the whipped cream and pour over cooled crust. Refrigerate until firm to the touch. About an hour.
1 large box strawberry flavored gelatin
1 ½ cups hot water
1 ½ cups cold water, tap is ok
Dissolve strawberry gelatin in the 1 ½ cups hot water then add 1 ½ cups cold water; stir to mix. When the cream cheese filling is set, slowly pour cooled strawberry gelatin on top and refrigerate until completely set. About another hour.
I had a nice long chat with my mother yesterday on her birthday. It's hard living so far from family sometimes, but we appreciate the time we do have together. Not only was it her birthday, but November in general is kind of special around here. Three years ago, is when I started this little blog. It's been fun journaling, sharing recipes, ideas, and inspiration. I very much appreciate all of the comments and emails from everyone, thank you for your generosity it time.
Also in a few days will be Koali's birthday! One whole year old. I can't even believe it. We will have to do something special!
I think I've mentioned that I've been craving Japanese food lately, so I decided to make some Soba Noodles for lunch yesterday! Using this post I planned to make the dipping sauce, but just ended up buying a pre made one from the market. Good, regardless.
ps. no reason for the second photo, the grapes just looked so pretty on the counter I had to steal a shot.
In addition to all of the new items we are adding to the shop, we printed a really pretty set of Happy Holiday Cards. Beneath the words, the design is of cut out snowflake patterns, screen printed in silvery blue ink. I particularly love this one :) Excited to send out holiday cards this year!
p.s. I've been printing on 100% recycled French Paper Co. Kraft Paper, in 140lb and I LOVE how sturdy and beautiful it really is.
We have been busy around here. Lot's of redesign, printing and organizing! Slowly trying to find which designs we really love and will keep as staples in our line. So . . . just in time for the holidays, some new goodies, in the shop!