Pop Up Posy Shop

Yesterday we visited this charming little Pop Up Posy Shop - a wonderfully creative collaboration between two talented ladies, Poppy Lane of Pop & Scott and Sarah Nolan of Mr Lincoln.  Spoil your valentine (or yourself) with a gorgeous summery bunch of posies or a daisy jar.  Be quick though, as this shop is only open until 16 February!

Pop Up Posy Shop

161 Spring Street

Melbourne

Open this week until 16 February (7am - 7pm)

Happy Valentine's Day and a happy third anniversary to Mr & Mrs York today xx

 

Valentine's Day Pikelets

Surprise your Valentine tomorrow morning with some heart shaped pikelets.  We tied our little stack together with neon ribbon.

 

1c Flour

1/4c caster sugar

1 tsp baking powder

1 egg

pinch of salt

3/4c milk

 

Happy Valentines Day!

 

Natalie's Lemon & Lace Bridal Shower

We are happy to share some photos of Natalie's Bridal Shower.  The sweet treats all tied in with her lemon and lace theme and created a depth of colour along the table.  A big thank you for our Granma for imparting her lemon and lace recipe with us and helping with the favours. 

 

Congratulations Natalie x

 

 

 




Little jars of lemon honey

Bridal Shower bunting at the entrance

Happy Weekend

Have an inspiring weekend xx

1. Be creative
2. Drink
3. Paint
4. Be bold with colour and pattern
5. Explore

Barley Salad

Try this salad for dinner tonight, or make it for lunch tomorrow.  If you don't have barley on hand then quinoa, cous cous or lentils will work perfectly too.

1 cup Barley (approx 2 people)
2 1/2 cups of water
1/2 aubergine - diced
1 courgette - diced
2 medium sized tomatoes - diced
2 diced mushrooms
2 cloves of garlic - roughly chopped
Red spring onion (or green)
1/2 cucumber
1 red capsicum
Feta
Mint
Parsley
Olive oil
Salt & Pepper

Bring one cup of barley to the boil with 2 1/2 cups of water, simmer and allow to cook for 40 minutes.  Cool off on baking tray.

Saute the aubergine, courgette, tomatoes, mushrooms and garlic in a pan with a little olive oil and salt & pepper for about 5 minutes or until slightly brown.  Allow to cool.

Slice the spring onions, cucumber and capsicum.  Chop the mint and parsley finely.

Once the barley and sauteed vegetables have cooled, combine all the ingredients in a bowl.  Rub feta over the top, drizzle with olive and season with salt & pepper.

Happy Waitangi Day & Paua Shell Bunting

 

 

During our summer holiday in the Far North, we created this beautiful Paua shell bunting. The Paua shells have been collected over the years and almost all are in a perfect condition. We threaded twine through their unique holes and tied the shells in place with a little bow. We think this makes a charming addition to any kiwi bach!

 

Happy Waitangi Day!

 

Upside-Down Plum Cake

Thank you to our lovely friend Shar for the abundance of sweet plums from her tree.  We made this delicious upside-down plum cake, which is the perfect way to put them to good use!

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
• 1/3 cup packed light-brown sugar
• 6 medium plums, halved and pitted
• 1/2 pint raspberries
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large egg yolks
• 1/2 cup sour cream

Method

1. Preheat oven to 180 degrees. Butter a round a springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking.
2. Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
3. Spoon cake batter on top of plums, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.