Monday, September 2, 2013
Our New vintage market cart is finally finished, after months of work, drawing up designs, discussing what was needed, how it was going to work & all the things that go in to bringing an idea to life. It was finally unveiled Sunday 4 of August at Confetti Fair Melbourne & the response was overwhelming. There were lots of oohs & ahhs about how amazing it looks but also the fact that it can be taken apart to be stored flat.
Our gorgeous vintage market carts are made here in our workshop in The Dandenong Ranges, Victoria, Australia. They are about the same size as 4ft trestle table, which makes them perfect for creating a WOW factor in small spaces. The vintage market cart also makes a great drinks cart to go along side a big table. The canopy & upright poles are removable too. The canopy comes in lots of different colour/pattern choices.
If you would like information the Vintage Market Cart or purchase one please contact me at firstname.lastname@example.org, it's also listed in the store too just click here
Wednesday, March 20, 2013
The original recipe for Thai Chicken Risotto is from Valli Little I found it in Delicious March 2012 see pretty picture above.
My version came about with the things I had in the pantry & fridge. Plus I can't eat onions so they don't go in anything I make.
Serves 6 (only if no one wants seconds & trust me everyone will want seconds)
1 tbs oil
500gm skinless chicken thigh fillets, trimmed, cut into 2cm pieces.
2 garlic cloves, crushed
1 1/2 cups (330gm) arborio rice
1/4 cup (75gm) Thai green curry paste
2 1/2 cups (750ml) water
2 tsp chicken stock powder
1 275ml can Coconut Cream or Milk
2 tbs fish sauce
1 med Carrot grated
1/4 red capsicum finely chopped
Preheat the oven to 180C
Heat oil in flameproof casserole pan over med-high heat.
In batches cook the chicken until browned (2-3min)
Remove chicken from the pan & set aside.
Reduce heat to medium & add the garlic, cook for 2 mins until soft.
Add the rice & curry paste, cook stirring the rice for 1 min.
Return the chicken to the rice, add the carrot & capsicum, water & stock powder.
Bring to a simmer, then cover with a lid & cook in the oven for 25min.
Remove from the oven, stir in the coconut cream & fish sauce, then cover & stand for 10min
Top with chopped cucumber & spinach (that's what I had)
Coriander & slices of lime would be nice too.
Do let me know what you think.