Leah Art Design – Kreo Home ‘Local is the new black giveaway!

Leah Fawthrop of Leah Art Design has been an Artist for almost 20 years. She
has practiced in many mediums over the years after finishing a Bachelor
of Fine Art at UNSW majoring in ‘Photomedia’.

Kreo Home is so happy to have such a creative mind on board the #localisthenewblack giveaway!

Leah feels it sometimes may just be an idea that bubbles away in the back of your mind…. until finally you take the steps to make it happen. Yes, I can certainly relate to that! Moving into textiles has been a fantastic discovery, one that she has seen link her back to her  previous works inphotomedia. 

She creates vibrant and beautiful works in cotton silk and linen to be worn, hung on a wall and slept on….aren’t the beautiful!

 

 

The colours and designs are lush and absolutely stunning! 

With every new commission she loves creating something that people fall in love with and will treasure.

Visit her at www.leahartdesignconsult.com

(All pics supplied by Leah Art Design.)

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Overnight Oats with Stewed Apple, Rhubarb & Raspberries…..this is Good!

The overnight oats in our house has been a real hit! My youngest Max, was a big fan first time. He will pretty much try anything! Wes, my 9 year old has fussier taste buds, but this morning he even gave this one the thumbs up!

I find this keeps me full for most of the morning, so I’m not pacing the floor soon after breakfast.

It’s quick & easy in the morning…who wouldn’t want that!

Let me know if you give it a try!

Stewed Apples & Rhubarb.
Prepare in advance
( can be done the day before or in the afternoon if required)
5 Granny Smith Apples, pealed and chopped into large chunks
1 bunch rhubarb, trimmed and chopped into 2 cm pieces.
150ml water
1 tsp stevia
1 tsp cinammon

Pop all the ingredients into a suitable saucepan and stew for 10 mins.
Remove from heat to cool completely.

To make the Overnight Oats….

Place in a jar, glass or bowl in the following order…..

1/4 cup stewed fruit ( prepared above)
1/3 cup Toasted museli / granola or oats
2/3 cup Yoghurt
1/3 cup Milk ( maybe a little less depending on your taste)
1 tsp LSA
2 tsp Coconut flakes
1 tsp Chia Seeds
1/3 cup Stewed fruit ( I used 1/4 Raspberries in this one, frozen)
Sprinkle raspberries on top
Dollop of yoghurt.

Makes 1 serve each.

Mix gently, cover & soak overnight!

Enjoy !

✖️😉

Raspberry, Coconut & Chia Overnight Oats

Raspberry, Coconut & Chia Overnight Oats …another creation which is a real hit in our house! It’s one of my favourite breakfasts, you have to be quick in our house not to miss out!

Place in a jar or bowl in the following order.

1/3 cup Oats
2/3 cup Yoghurt
1/3 cup Milk ( maybe a little less depending on your taste)
1 tsp LSA
2 tsp Goji Berries
2 tsp Coconut flakes
1 tsp Chia Seeds
1/2 tsp Cinammon
1/3 cup Berries ( I used Raspberries in this one, frozen)

Mix gently, cover & soak overnight!

Enjoy !

✖️😉

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)

Getting ready for Spring…..

This week has been great!
I often like to start it off with coffee at a local cafe….it’s amazing what catches your eye when you have time to look around.

On Tuesday I popped over to the Inside Out Magazine #openforinspection event showcasing the Maxadesign home in Melbourne’s East. These were some of my favourite pics, I really love these rooms! ( you can read about it on a my blog in a separate post). It was a ‘tick the box’ moment when Inside Out Magazine shared my blog post on their Facebook & Instagram accounts, I was absolutely thrilled!!

Here are some pics from my week & around my home.

I’ve had a colourful cooking week as well, here are some of my creations.

I’ve also taken some time to try & finish re-styling Maxwell’s bedroom. His brief was; Colour, Fun, Starwars! He was a happy customer! We made some of the decorations in his room which he enjoyed!

I have also entered his room in Inside Out Magazines #sharemystylekidsroom & #sharemystylecolour competitions for a bit of fun!

I hope you’ve had a great week too!

✖️

The best Chocolate, Raspberry & Banana Muffins you will every try……

Another version of my favourite muffin recipe, this time with Banana!

Oh … you have to try this one!

Let me know how you go if you make them!

✖️

White Chocolate Raspberry Muffins

Ingredients:

300 grams plain flour
2 tsp baking powder
150 grams caster sugar
2 eggs
1 tsp vanilla extract
230 ml milk
50 grams butter
125 grams frozen raspberries
1 mashed banana
110 grams white choc bits

Prep time: 10 mins
Makes : 12 muffins
Cooking time: 20 mins

Method:

1. Pre-heat oven to 180 degrees (fan forced) & prepare a 12 muffin tin with party tins or baking paper.

2. Sift flour and baking powder into large bowl. Stir sugar into flour mixture.

3. Melt the butter.

4. In a separate bowl will the egg, whisk in the vanilla extract, milk and melted butter.

5. Stir the liquid mixture into the dry mixture.

6. Carefully & slowly fold in the frozen raspberries, banana and chocolate into the muffin mixture.

7. Pop into the muffin cases & cook for approximately 25 min ( check with a skewer) …. Check after 20 mins.

ENJOY!

✖️Kelly

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

Banana Bread…… My constant oversupply of Bananas…

My oversupply of Bananas has resulted in a happy family once again! Starting to think they make me buy extra on purpose!

Try this recipe…. It was fabulous!

Banana Bread

125g butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
3 eggs
2 cups mashed banana approx.
1¾ cups plain flour, sifted
1 tsp baking powder, sifted
1 tsp bicarbonate of (baking) soda
1 tsp ground cinnamon
⅓ cup golden syrup
butter to serve

Preheat oven to 160°C 325°F).

Method :
1. Place the butter, sugar and vanilla in your mixer and mix for 8–10 minutes or until pale and creamy.

2. Gradually add the eggs to the mixer & beat well to combine.

3. Add in the banana, sifted flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir categully to combine.

4. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper.

5. Bake in the oven for approx 60–65 mins. ( test with a skewer. )

6. Let it cool in the tin for about 20 minutes before turning out onto a wire rack to cool completely.

7. Slice it up & serve with the extra butter.

Serves 10-12 slices.

✖️ Kelly

My week of BLUEBERRIES!

After a trip to the green grocer on Monday, it was decided I was having blueberries for brekky this week! I also seem to have an excess of bananas at the moment, so this way I can get through hose too.

Here’s my recipe for a great smoothie, give it a go & let me know what you think!

✖️Kelly

Mango Banana Berry Smoothie!

300ml Coconut water Raw C
1/2 frozen banana
1/2 cup frozen mango & blueberries
1 big handful spinach
1 tsp Goji berries, LSA & chia seeds
1 scoop Isowhey vanilla protein powder
1 tsp cinnamon
1 tsp coconut oil

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)