Watch Price

I know you were all dying to know (thank Caroline for actually asking) - the price is a tiny $24,000.00 yes $24k. It's from Australia's Marc Newson and it's a limited edition, but really. Think they are smoking crack.xxxx

Flight Of The Conchords

Not sure if this is a new or old program or if it is on in Oz or not, but if it is, you must watch it. One of our new favorite programs. It's a bit silly but so unlike anything on televsion at the moment. It's about two New Zealander's and the band (it's just the two of them) trying to make it in New York . Love it and full of silly little songs, the kind we would make up when we were six.
Look out for it.

Patterns from India

India is so devine and everywhere you turn, there is some beautifully embellished object or building. Some of these are over the top, but when you see them in real life, they are beauitiful

Moroccan Chickpea and Pumpkin Tagine

BIt hot for this here, but looks delicious and might be perfect for you guys in oz where it's freezzzzing. What do you think?

Butternut Squash & Chickpea Tagine Recipe

1 can of Chickpeas
8 vine ripened Cherry Tomatoes
1 Butternut Squash
1 Onion
4 cloves of Garlic
2 tbs of finely chopped Parsley
2 tbs of finely chopped Coriander and more for garnish
1/4 cup Olive Oil
1/2 tsp Ground Cumin
1/2 tsp Ground Tumeric
1/2 tsp Cayenne Pepper
1 tsp Paprika
2 tsp of Tomato Paste
1/2 tsp of Sugar
1 tsp of Sea Salt
1 pinch of freshly ground Black Pepper
1 cup of water

Method:
1. Finely chop the coriander and parsley. Set Aside. Peel the Squash and cut into 4 x 4 cm pieces.
2. Finely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft.
3. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously.
4. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir.
5. Add the tomatoes and the drained chickpeas. Stir and then add the pumpkin and water, stir again and then cover with the lid.
6. Cook for about a hour or until the pumpkin is tender on a very low heat.
7. When ready garnish with more coriander and serve with couscous.

Couscous Recipe

1 cup of Couscous
1/3 cup of Raisins
1 handful of Pinenuts
1 handful of chopped Mint
1 cup of Organic Vegetable Stock

Method:
1. Bring the vegetable stock to the boil. Add the couscous and stir once. Cover and take off the heat and let it sit for about 5 minutes.
2. Remove the lid and fluff the couscous up with a fork. Add the pinenuts, raisins and chopped mint. Fluff again and then serve with the Tagine.

Watch

Guess how much this watch is?

Salmon in Brothy Soup

Wendy made this for me once when I was in London an it was delicious. No pictures unfortunately.

*Fry onion, garlic, shallots and whatever veges you have like carrot,
red capsicum, and courgette
*Add stock, sobu or rice noodles and
pieces of poached salmon, add a bit of soy sauce and for grown ups
(as opposed to 2yr-olds), i reckon some fresh coriander and lemon
grass would be lovely.

Lovely Buildings In India

India is such an amazing place. A visual feast. Everything is amazing to look at, the people are so colorful and warm and nice, and all the buildings are so intricate. We were only in Rajhastan - maybe you'll recognize one or two of these.

The Apartment (part two)

And some more..

The Apartment

Finally, some pictures of our apartment. Took these about a month ago. Still lots of work, but getting there. Outside shot for you too. Will have to add these in two batches. Don't think blogger will let me put them all together.

And A Few More Flowers.

The rosemary bush was a housewarming gift from Nick's mum. Unfortunately, it didn't last very long. And the other two are the current flowers we have. The vase is a house warming gift from Philly who has just visited from London with her baby William (Willy). I took a close up of the flowers as the green ones are so pretty and unusual. Just from the deli. Lucky me.

Flowers!

Can't stop buying flowers since we've moved to our new pad (will post some pictures of the apt soooon!). We have farmer's markets all around us, so the flowers are lovely and local. Most of them. Some are just from the deli.

More India - Living Things

India

I've realised I haven't shared any India photo's with you. There's a lot so I am going to do it in batches so you don't get overwhelmed (or bored).
Here's two to whet the appetite!

Sweet And Savory Fruit Salad In Watermelon Cups

These look fun, no? Interesting combinations. May have to try this.

Sweet and Savory Fruit Salad in Watermelon Cups
1 small seedless watermelon,
2/3 cup jicama, small dice
4 ripe yellow peaches, small dice
1/3 cup sweet or red onion, finely chopped
1 clove garlic, minced
1-2 tbsp fresh lime juice
1/2 fresh jalapeno, small dice (seeds and membrane removed if you don’t like spicy stuff)
1/4 fresh cilantro, finely chopped plus several small whole leaves to garnish
kosher salt and freshly cracked black pepper

For the Cream Sauce:
1/2 cup cream fraiche or sour cream
1/4 cup fresh cilantro, finely chopped
1 tbsp lime juice, freshly squeezed
1 tbsp minced fresh jalapeno
1/8 cup feta, finely crumbled
kosher salt and freshly cracked black pepper

Make the watermelon cubes: Cut the ends off of the watermelon. Remove the rind from the melon by standing the watermelon up on one of the flat cut ends, then running a knife down the length of the melon just deep enough to cut off all of the green/white rind part. Continue cutting the rind off the melon until all you are left with is the meat of the fruit. From this point, trim the edges to create a large, straight-edged rectangle. Dice 2/3 cup of watermelon in to cm or smaller uniform cubes using the excess pieces from trimming the rectangle. Set the diced aside in a mixing bowl, reserved for the salad. From the large rectangle cut out either all 2-3 inch cubes or varying sizes of rectangles and cubes to use for your watermelon cups. Once you have achieved this, using a paring knife and a melon baller or small spoon cut/scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom. Repeat this process until all the watermelon cups have been hollowed out. Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.

Make the salad: In the mixing bowl with the reserved diced watermelon, add the diced jicama, peaches, sweet onion, garlic, jalapeno, cilantro, and lime juice. Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown. Season to taste with kosher salt and freshly cracked black pepper. Set aside.

Make the cream sauce: To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta. Stir to combine thoroughly. Season to taste with kosher salt and freshly cracked black pepper.

Assemble the hors d’oeuvre: Liberally fill each of the watermelon cups with the fruit salad. Garnish with a little dollop of cream sauce and a small cilantro leaf.

Pooped!

This is probably best for a Friday afternoon but so cute I wanted to post it before I forgot.
OK. Off for dinner. Nick and I are detoxing so no wheat, dairy, alcohol or redmeat. Only ten days so I think we should survive.
nxx

Asparagus and Zucchini Crudi

I am making this tonight. but its so hot (and i couldn't find nice zucchini's) so I am doing it with cucumber instead (and leaving out the cheese becoz i hate cheese. Poor Nick!). Caro made it for a dinner party on the weekend so you must report back on that (and on the other parts of the dinner). It's from The foodnetwork.com site. I am loving everything that the "everyday italian" host does - Giada someone. Ok, here is the recipe. And it actually looks prettier than the picture. Maybe I'll take a picture and post it.

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish
Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Canapes

Saw this on another blog. looks yum and simple enough to do. Haven't tried it. Will let you know when I do.

Cannelini bean, salmon & caviar canapés
(makes 20)

2 slices pumpernickel (ca. 15 x 7 cm)
250 g canned cannelini beans (drained)
1-2 tbsp lime juice
1 tbsp dill tops (finely chopped)
1 tbsp chives (finely sliced)
1 tbsp capers (finely chopped)
salt, pepper to taste
ca. 70 g thinly sliced smoked salmon
ca. 2 tbsp caviar
20 dill tops for decoration

Using a cookie cutter, cut 3 cm rounds out of the pumpernickel, enough for 20 bases.
Make the cannelini bean spread by blitzing the beans with the lime juice until smooth, stir in the herbs and capers and season to taste.
Spread a generous amount of the bean paste on each of the bases, top decoratively with smoked salmon and some caviar, then finish off with a dill top.