My past week in pictures…& a little milestone for The K J Collective!

My week started hectic as always, it was the last week of term for my kids, which made it worse I think! It seems a bit easier when I’m organised, my overnight oats helps this cause.

My Overnight Oats Recipe!

I finished up the 7 vignettes competition which was fun, here was my grid. It’s such a great way to learn about styling from so many creative people. Read about it on my blog post here.

This week also marked 1k followers for my blog. Happy dance-woo hoo! I am so grateful to have so many lovely people following my blog here & on IG. I love receiving such wonderful support from so many of you, some of you make me laugh too!! ….thank you! It keeps me motivated to keep doing what I love! ✖️✖️

I also did a bit of cooking…. I love my salads & trying a different one each week.

Lovely flowers were around my home…

I also shared a few pics of my home at Anglesea, I just love that place!

I hope you’ve had a great week too…happy holidays for my kids!
✖️Kelly

The best Beef, Lentil, Tomato & Spinach Soup you will ever make!

The weather turns cold in Melbourne & I instantly want to make this soup!

With so many hidden vegetables for everyone ( a whole bag of spinach) you’ll be so proud yourself feeding this to the kids!

Let me know if you make it & if you like it!

✖️ Kelly 😉

BEEF, LENTIL, TOMATO & SPINACH SOUP.

Ingredients

Olive Oil Spray
3 Onions chopped
4 Carrots chopped
4 Celery Stalks chopped
600gm Raw Lean Beef (Chuck Steak) chopped
4 cloves crushed fresh Garlic
4 tablespoons Tomato Paste
6 cups Beef Stock (500g)
1/2 cups Dry Green Lentils rinsed
1/2 cups Dry Red Lentils rinsed
1 420gm tin chopped tomatoes
1 large bag spinach leaves Chopped
2 tsp paprika
2 tsp turmeric
1 chopped red chilli ( opt )
Parsley to serve
Crusty bread (If desired)

Method;

Spray a large Le Creuset style casserole pot with oil and heat over medium-high heat.

Cook onion, carrot and celery, stirring occasionally, for 5 or so minutes or until softened.

Add to the pot the beef and cook until browned. Add garlic , tomato paste, turmeric & paprika ( opt : chilli) & cook, stirring, for a few more minutes.

Pour in stock, tinned tomatoes, lentils & 250mls water.

Cover and bring to the boil.

Reduce heat to low and simmer for 45 minutes, or until lentils and beef are tender.

Stir through chopped bag of spinach leaves & let it sit for 5 mins.

Garnish with parsley & serve with crusty bread ( if desired)

SPRING IS JUST AROUND THE CORNER….

I love to start my week being slightly organised. If I’m prepared, I’m half way there to having a great week! After visiting the local fruit shop & picking up the most delicious blueberries, my breakfasts were sorted for the week ahead. Tick ✔️

I also picked up the most amazing blooms from the Camberwell Market. I’m not much of a ‘Rose’ person, but these caught my eye!

I was lucky enough for a picture of my master bedroom to be chosen to feature in the pages of Inside Out Magazine #sharemystylebedroom . (Gasp!) I seriously couldn’t believe it! It is my favourite spot to enjoy the afternoon sun & the chair featured is a family heirloom, so to be featured was fabulous! I was so thrilled! My picture was a staff pick, chosen by Lynne Testoni, Associate Editor. Thanks so much Lynne & Inside Out!

I enjoyed a bit of retail therapy getting ready for Spring! My youngest son Max is calling my shoes ‘ Happy Feet’. (Cute!)

We ended the week with time away as a family after a busy week. This was my view as we drove into the local town …. I was instantly relaxed!

I hope you’ve had a great week too!

✖️Kelly

Looking back at my week….

At a quick glance my week has certainly been colourful!

I enjoy baking & cooking, but sometimes I really can’t be bothered, I’m normal! Yet, I know after I’ve made something for the kids for school I feel a lot better.

My garden is looking amazing at the moment. I’m bringing lots of colourful blooms inside.

I made some time to work on Wesley’s room, which he loved & I’ve also been out & about catching up with a few friends.

Hope you had a great week!
✖️

Cooking at Home…..

I’ve had some great fun cooking this month! I try to make time to make most of our meals at home, here area few of my favourites!

Let’s be realistic, some days things just don’t work, but here are a few of mine that did! I had an epic Banana muffin fail yesterday, which I was going to share, but I may keep that for a bloopers page one day 😉

TL: Pumpkin Sweet Potato Soup
TR: Chicken Chilli Stir-fry
BL: Seafood Marinara
BR: Raspberry Muffins

Hope I inspired you too!

✖️ Kelly

Please follow my blog on Bloglovin….

Follow my blog with Bloglovin

Do you follow blogs on bloglovin ??

I find it’s a great way to mark all my favourite blogs & get them sent to me in one email.

That way I won’t miss a thing….be sure to add me to your list! 😉.

✖️ Kelly

Winter soups ….

Winter to me means a lot of ‘one pot wonders’…by that I really mean soups!
I absolutely love them, and an easy way for me to get as many vegetables into the kids as I can!

This is one of my basic Pumpkin based soups. It’s a great meal! Instead of having bread with it, I toast up a wrap in the toaster and dip away, or crunch it up & use as croutons.

PUMPKIN SWEET POTATO SOUP

Ingredients:

1.3 kg butternut pumpkin chopped.
600 gm sweet potato
300 gm ( 3 )carrots chopped
200 gm (1) zucchini chopped
1 medium brown onion chopped
2 gloves garlic minced
300 gm celery chopped
1/2 tsp ground paprika
1/2 tsp ground cumin
8 cups of chicken stock
Olive oil

Method:

1. Using a large oven proof casserole pot, on the stovetop heat the pan with a dash of olive oil. Add onion & garlic and sautée until it softens.

2. Add the other ingredients and stock & summer for at least 45 mins.

3. Blend with a stick blender.

4. Serve with toast, if desired & garnish with parsley, Parmesan cheese & chilli of you desire. ( you may also add a dollop of cream.

5. Enjoy 😉

✖️ Kelly