Du Pré and Moore – Kreo Home ‘Local is the new black giveaway’!

Autumn Du Pré started her business Du Pré and Moore in 2011 out of desperation and a need for a product that she just couldn’t find.  

 She wanted a beautiful home fragrance that didn’t cost her the Earth – both financially and organically – and skin care where she could actually read / comprehend / understand all of the ingredients on the back of the label…..don’t you love her already!  She just wasn’t satisfied with what was currently on the market, so swiftly took matters into her own hands!  

 

Her candle range kicked off Du Pré and Moore and the skin care was the natural, evolutionary next step in the range.  Now 3 years on, she is currently undergoing a complete overhaul of the Du Pré and Moore brand / packaging strategy and business realignment. 

So be sure to stick around folks, BIG things are in the pipeline for Du Pré and Moore. 

 The mission of Du Pré and Moore is to ‘promote a life lived holistically and organically, through the use of plant-based Earth elements, to put mind; body and spirit in pure harmony with our Earth.  Nutrient-rich botanical oils; butters and waxes, along with the fragrant and healing properties of vital essential oils, are mindfully and intentionally blended to create products that not only nourish the body but heighten the senses and feed the soul’. This product is just good for the soul I think!

 It is Autumn’s ultimate goal to educate people on the chemicals that go into every day, ordinary products and the damage to our health they can potentially cause. How fabulous, one that I whole heartedly support….hand on heart! 

It is her sincere hope that, with knowledge and understanding, minds can be changed and switches to all-natural/chemical-free products can be made.

Thanks so much for donating products to the Kreo Home ‘Local is the new black’ giveaway…..we love products like yours, made with so much passion!

 Pop over and check out her full range at www.dupremoore.etsy.com

x Kelly

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Spring in Melbourne is just beautiful! Snippets of my week….

I hope you’ve all had a great week! Spring is certainly in the air and we enjoyed a couple of stunning days this week in Melbourne. School holidays are into their second week, I’m just surviving, thank goodness there was some great beach weather for us to enjoy too!

I made a new version of my Rhubarb Apple Raspberry Overnight Oats it was a big hit! Click the link for the recipe.

I visited Freedom Funiture’s new store in Geelong. Read about it here. Lots of Spring colour & inspiration in one place!

I’ve started a new # called ‘The K J Collective Friday Favourites’. This week I shared the talent of Astella Designs. I love resin art, and this piece of hers titled ‘New Moon’ is just beautiful!

I was lucky enough to also have some prints from Astella Design’s to share with you, this one I also love..

I spent Grand Final Day with friends & family; BBQ, seafood, ribs & fun! We ended the night around out newly renovated outdoor area enjoying our new fire pit.

Sunday afternoon, I’m now relaxing outside enjoying the pages of a few Magazines.

I hope you’ve had a great week too ✖️Kelly

Quinoa with Roasted Vegetables, Pine Nuts & Preserved Lemon.

Make this today, enjoy it for dinner & leftovers for lunch tomorrow! It makes absolutely heaps and will keep for a couple of days.

My whole family absolutely loves it!

Let me know if you make it & what you think!
X

Quinoa with Roasted Vegetables, Pine Nuts & Preserved Lemon.

Ingredients:
2 cups quinoa, cooked as per instructions. ( I cook mine in a rice cooker, never failed yet )
1/2 Red Onion
1 Capsicum
1 Zucchini
1/2 small Butternut Pumpkin
1/2 Red Capsicum
100 gm Pine Nuts
Handful flat leaf Parsley (fresh)
Handful Coriander (fresh)
3 cloves Garlic
2 tbsp Moroccan spice mix
Olive oil to drizzle over vegetables
Juice of 1/2 lemon
2 tsp preserved lemon ( recipe on my blog)

Method:
1. Prepare Quinoa as per packet ( I just bought the Coles Organic brand)

2. Turn on over to 180 deg c to preheat.

3. Chop all vegetables to the same size so they cook at the same rate in the oven. Pop in an oven proof dish & drizzle with Olive oil.

4. Bake for approx 25 mins. ( check after 20 mins )

5. Toast the pine nuts in a fry pan until golden.

6. Finely chop the preserved lemon ( zest only)

7. Pop the cooked Quinoa into a large bowl. Gently stir in the roasted vegetables, lemon & squeeze the lemon over the top.

8. Sprinkle over the fresh herbs.

9. Serve on a beautiful platter & enjoy!

Will keep for a couple of days & can be eaten cold too! Perfect side salad for any BBQ meats.

✖️ Kelly

Spring salads…. Chicken & Tabouli Salad.

This is a great salad I made over the weekend. I often get in a salad ‘rut’ and make the same thing over & over….boring!

Now, I’m trying to mix it up a bit and make something different each week, this was delicious! I’m having it again today!

Chicken & Vegetable Tabouli Salad

Ingredients:

2 cups dry Bourghul ( Tabouli – prepared as per packet instructions)
1/2 Red Capsicum
1/2 Green Capsicum
2 stalks Celery
1 Tomato
5 pieces of Spring Onion
100 gm toasted Pistachios
1 large tin Lentils (brown), rinsed (or you could use Chickpeas)
1 handful of fresh Mint
1 handful of fresh flat leaf Parsley
Juice of 1 Lemon
4 tbsp Olive Oil
1 glove Garlic (crushed)
4 tbsp Masterfoods Moroccan Seasoning.
Salt n pepper to taste

This will serve approx. 8 people generously! It will also keep really well for a couple of days in the fridge!

Method

1. Measure 2 cups of dry Bourghul & prepare as per packet instructions. (Soak for at least an hour)

2. While this is soaking….chop finely the Capsicum, Tomato, Spring Onion, Mint, Parsley & Celery and pop into another large bowl.

3. Open & rinse Lentils (or chickpeas), then add to the bowl of chopped vegetables.

4. Juice the Lemon & add to this the Olive Oil, Garlic, Moroccan seasoning & Salt and Pepper.

5. Toast the Pistachios under the grill until just brown (be careful not to burn) then roughly chop (or use your mortar & pestle) and then add to the chopped vegetables.

6. Once the Bourghul is ready, strain & rinse and add to the bowl of chopped vegetables.

7. Pour over the Lemon mixture.

8. Mix well and serve!

This salad will keep well in the fridge for a couple of days.

** I also add to mine meats such as Lamb or Chicken breast…It’s really

Enjoy!
Let me know if you make it & what you think!

✖️Kelly

Savoury Vegetable Muffins!

A constant statement in our house is….’I’m hungry! ‘. It drives me crazy!

Last night I went through the vegetable drawer in the fridge and decided I would try some Savoury Vegetable Muffins for the kids to try as an after school snack. I swear my boys have hollow legs!

Fridays in our house are very hectic with school pick up, footy training, drop off one child here, pick one child up there….you know the drill. At least they can eat these and they might be full, for hopefully more than 20 minutes!

I know we have all made these before, but if your like me & sometimes just get into a routine of the same old things, pop this in their lunchbox instead of a sandwich. They can also be a good breakfast / brunch option .

I used a standard size muffin tin, try a smaller one for bite size ones!

( follow me in IG)

✖️Kelly

Lunchbox / Breakfast Savoury Muffins

Prep time:15 minutes
Cooking time: 30 minutes
Makes :12

Ingredients

2 cups self raising flour

3 cups vegetables (grated carrot, zucchini, spring onion, cherry tomatoes, parsley)

1 1/2 cups grated tasty cheese.

½ cup milk

4 eggs

60g butter, melted & cooled.

Method:

1. Preheat oven 180°C (160°C fan forced) and grease a 12-hole (1/3 cup) muffin tin.

2. Sift flour into a large bowl & stir in vegetables & cheese. Mix well.

3. Whisk milk and eggs and add cooled melted butter. Add to the flour mixture & stir gently combine. Add salt & pepper.

3. Divide evenly into muffin pan and bake 25 mins or until golden. ( check with a skewer).

4. Cool in the tin for about 10 mins before turning onto a wire rack to cool. ( may need to ease then out with a knife.

Enjoy!

( Can be frozen for 3 mths)

My aim is to make them as colourful as possible !

Don’t fill the tins too much as they will rise quite a bit when cooking!

Let them sit in the tin for about 10 mins, then ease them out with a knife.

ENJOY

Try my Blueberry, Coconut, Chia & Goji Overnight Oats!

Blueberry, Coconut, Chia & Goji Overnight Oats!

Inspired by a post from Lorna Jane Active during the week, I thought I’d give this a go, with a couple of little variations….& it’s better than I thought it would be!

Ingredients

1/2 cup oats
1/2 cup milk ( or natural yoghurt )
1 tsp chia seeds
1 tsp goji berries
1/4 cup Blueberries
2 tsp almond meal or LSA
1 tbsp cinammon
1 tsp coconut flakes

Method.

Mix oats, chia seeds, milk ( or yoghurt) into a glass jar. ( I used a large old jam jar)

Add other ingredients on top.

Pop in the fridge overnight…..

Enjoy a fuss free breakfast!

We made a couple of options, one with just Goji berries, one with Blueberries…. Both were great.

You may need to add a little extra milk / yogurt in the morning if it’s too thick.

Let me know if you try it & get creative!

✖️Kelly

( Max loved them too! 😉✖️)

Home Made Preserved Lemons

I made these a while ago & let me tell you I’m very happy now!

Preserved lemons add a zesty punch to any dish with so much intense flavour. Make these now & pop them at the back of the pantry / fridge. Use after 2 months or so & add to salads, dressings, marinades, pastas, tagines & stews.

You’ll be happy you bothered to do this now!

✖️ Kelly

Preserved Lemons

Ingredients

5 (about 600g) small to medium lemons

145g (1/2 cup) sea salt

375-500ml (1 1/2-2 cups) fresh lemon juice

Method

1. Wash and dry a 1L (4-cup) capacity glass jar with a plastic or plastic-lined lid (a metal lid could corrode).

2. Wash and dry lemons with warm water. Scrub the skin to removed any dirt.

3. Cut one end of each lemon, about 5mm from the base, so they sit flat. Place 1 lemon at a time, cut-side down, on a chopping board and cut lengthways into quarters without cutting all the way through to the base. So it opens up like a flower. Repeat with remaining lemons.

4. Place the lemons, in a single layer, in a freezer bag and expel air. Seal and place in freezer overnight. Remove from freezer and transfer to the fridge to thaw for 6 hours or overnight.

5. Fill the middle each lemon with as much salt as possible. Salt extracts juice from the lemon, softening the rind. Push lemons into jar. Sprinkle over remaining salt.

6. Squeeze other extra lemons. Pour lemon juice over the top to completely cover lemons. Seal, label and date. Place in a cool place, away from direct sunlight, for at least 4 weeks.

7. You might need to add more lemon juice to ensure the lemons remain covered. They will start to soften and might start to float. May develop a harmless white mould, if not fully covered.

8. To use, remove a lemon from brine and rinse under cold running water. Pat dry with paper towel. Using a sharp knife, cut flesh from rind. Discard flesh. Cut off white pith from rind. Discard pith.

( This recipe was adapted from one I saw in Taste Magazine)

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

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