.jpg)
If you've recently
become engaged or have set the date or are even thinking of getting hitched I really
hope you made it to the Pure Bride Expo last Sunday at the Princes Wharf in
Hobart.
There was such a
great array of exhibitors; from invitations to make up, luxury accommodation
and venues, amazing wedding dresses, jewellery and lovely lingerie, themeing
and of course our Lotus Child bomboniere
and pamper packs.
We are so happy to
have been a part of this great event, there were so many creative ideas on
display.
At the Lotus Child
booth we were offering the chance to win a Luxury Pamper Pack. We had such a great response to the offer with so many brides and bridesmaids-to-be eagerly filling out entry forms!
The lucky bride-to-be that won is Kylie Fitzpatrick of Snug. Kylie and fiancee Dallas are set to
tie the knot at the end of November. Congratulations
Kylie!!! We'll be sending you lots of
peaceful, calming vibes during your planning stages. ♥
If you didn't make it to the expo don't despair the Pure Bride magazine is full of amazing ideas and helpful planners - it's available at newsagents.
© Copyright 2013 Lotus Child
There is so much
spinach and rocket in the garden at the moment that I thought I have better
make one of my favourite foods, pesto!
Pesto originates
from Italy and translated it literally means paste. Many Italian dishes start
with a pesto, usually of garlic and or onion and fresh parsley to start a
soffritto for a pasta sauce or seafood dish or the more commonly known Pesto al
Genovese which is the basil, pine nut and parmesan version that most of us
would have tried with pasta. This recipe is a variation on the Genovese style
and without the parmesan cheese it is completely vegan. I like to call this my
'all-purpose pesto' as it can be used at any meal in a variety of ways; as a
dip with crudités or crackers, to jazz up a panino, as a sauce with homemade
gnocchi, on top of corn and zucchini fritters, on poached eggs with oven
roasted tomato, the uses are endless.
As with most Mediterranean
food the key is in the produce; fresh, organic and preferably home-grown will
make the tastiest and most nutritious offerings.
It's tricky for me to actually write down this
recipe because I adjust my pesto according to taste and appearance as I'm making
it. It was how I learnt to make it from my then boyfriend's mother when I lived
in Italy. My boyfriend’s mum made the traditional version. Here's my recipe;
Rocket, Spinach
& Cashew Pesto
2 cups rocket
(roughly chopped)
1 cup spinach
(roughly chopped)
2 large cloves
Australian garlic
1 small red chill
200 grams raw
cashews
100 grams grated
good quality parmesan cheese (optional)
125 ml extra virgin
olive oil
2 tablespoons salt
pepper as needed
Place the garlic and
chilli in the bowl of a food processor and pulse until evenly chopped. Scrape
down the sides of your food processor bowl after each addition. Add your leafy
greens in batches until well processed. Add half of the cashews, and the
seasoning and process until your pesto is the consistency of almond meal. You
may need to add some of the oil at this point if the pesto is too dry to
processing properly. Add the parmesan, followed by half of the olive oil and
process. When well combined remove from the food processor and place in a large
mixing bowl. Place the rest of the cashews into the processor and pulse
lightly, keeping the nuts quite coarse, this will give your pesto a good
texture. Add the cashews to the mixing bowl with the remaining oil and mix
until combined. Check the seasoning, and place into glass jars or containers.
Top with a little extra oil as this will help seal and preserve the pesto.
Store in the fridge and use as needed.
“Buon appetito”.
.jpg)
