Thai Chicken Oven Risotto

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.

This is what it looks like before it goes in the oven.


Do let me know what you think.
♥Kerri

Rhubarb, Blueberry & Apple Crumble

Rhubarb, Blueberry & Apple Crumble

I love crumble of any kind really but this one has to be my fave at the moment.
I think its the colour is so in your face & the taste is pretty good too :)

It's really easy to make & you can make them ahead of time & pop them in the fridge.

Recipe
Pouched Fruit
I bunch of Rhubarb washed with the leaves removed cut into 2cm pieces
2 apples (I used Granny Smiths but any kind will do)
1/2  punnet of Blueberries
2 tablespoons of sugar
2 tablespoons of water.  

Crumble Topping
1/3 cup brown sugar
1  teaspoon baking powder
1 teaspoon ground cinnamon
60gm butter
100gm plain flour
 Oven 200 c
Method
Remove leaves from rhubarb & wash stems, then cut into 2cm pieces.
Peel, core & chop apples into chunks.
Put the rhubarb, apples,  sugar & water into heavy based pot with the lid on & cooked over a medium heat for 5min, then stir, cook for a few more minutes until the apple is soft the rhubarb will have cooked to a soft puree. Remove from the heat.
While the fruit is cooking, crumble butter into the flour with your fingers to making small pea sized pieces then mix sugar, cinnamon & baking powder with butter & flour crumble. 
Spoon poached fruit into 6 cup sized oven proof bowls or 1 large oven proof dish scatter blueberries over the top  & sprinkle crumble over it all then bake until golden  ( small bowls approx 15min, large dish approx 30min).
Serve with cream or ice-cream or both.
Enjoy ♥
Kerri.

fruit puree

crumble on poached fruit

just out of the oven

Super Cool Blackboard Signs

I have had these timber signs sitting in storage for awhile, so on the long weekend (Melbourne Cup Day), I brought some paint & turned them into things of wonder. Super Cool Blackboard Signs or Chalkboard signs for you guys in the US.

Awesome Blackboard signs

Sweet wood burnt bow design

How cute would this look on the Cake Table

 

These are my Favorites

So you really need to have one of these, well you can they will be available in my store Vintage Sew and So very soon but in very limited numbers.
♥Kerri

Brownies stuffed with Oreos & Peanut Butter

My darling daughter found a picture of Oreo & peanut butter stuffed Brownies on FaceBook yesterday, so we had to make them.
It's not the best photo but you get the idea.

Oreo, peanut butter stuffed Brownie

We used my tried & true Brownie recipe. It's not as rich as some recipes that I have, so it great for this as it's super rich with the Oreo & peanut butter.

Brownie                   Oven 170C.
250gm butter
1 1/2 cups white sugar
1/2 cup brown sugar
4 eggs
1 1/3 cups plain flour
3/4 cup cocoa
1 tsp vanilla extract
1/2 tsp baking powder

Preheat oven.
Place butter, sugars & vanilla into the bowl of an electric mixer & beat until light & fluffy.
Add the eggs one at a time, beat well.
Sift the flour, baking powder & cocoa over the mixture & fold through.
Place patty pans in a 1/2 cup 12 hole muffin tray, spoon a tablespoon of mixture into the patty pan. Spread one Oreo with peanut butter then top with an other Oreo to make a sandwich. Lightly press the Oreo sandwich into the brownie mixture, top with a small amount of brownie mixture.
Bake for 15-18min 
Cool in the tray.

We only had 1/2 packet of Oreos so we made peanut butter stuffed Brownies & a loaf pan too. The loaf pan brownie is in the freezer for later.

Peanut butter stuffed brownie

Enjoy ♥ Kerri

Party Props - Market Cart

This is our market cart all prettied up. These photos have all been taken in my yard. We live in The Dandenong Ranges just outside of Melbourne, Victoria, Australia. The area we live in is a cold climate rain forest so we have heaps of tree ferns, huge Mountain Ash Gum trees,  an abundance of native animals & birds. The mountain climate also makes it perfect for European & Asian plants too, so the Rhododendrons, camilas & azaleas are stunning this time of year too. 

Styling Leo & Bella, Flowers The Bouquets of Ascha Jolie Cakes Kiss my cakes, Photo Lee Bird Photography

We will be hiring it out in Melbourne in the new year, so if you are interested just leave me a comment or email: vintagesewandso[at]gmail dot com
♥Kerri

Lemon Muffins with lemon curd center

Lemons are in season & just about every Lemon tree in  Melbourne is bending under the weight of a bumper crop. So I have gotten creative with ways to use them up. Use the  Lemon Curd on ice cream or as the filling for lemon tart.

Lemon Muffin with Lemon Curd Center.

Lemon Muffin Recipe  makes 12

2 cups of SR flour

3/4 cups of sugar

1 cup of low fat yoghurt

2 eggs (60gms)

1/3 cup of vegetable oil

1 teaspoon of grated lemon rind

1 tablespoon of coconut (optional)

Method

Preheat oven to 180 degrees Celsius

Put the flour, sugar & lemon rind in a bowl, stir to combine.(add coconut now if you like)

In another bowl whisk eggs, yoghurt & oil until smooth.

Stir the wet mixture into dry ingredients until just combined.

Half fill 12 half cup muffin tins with batter, make a small hole in the batter(don’t go to the bottom of the pan) spoon 1 teaspoon of lemon curd into the hole, cover the lemon curd with more batter.

Bake for 20 -25min or until cooked. (can be frozen)

Lemon Curd (makes about 1 1/2 cups)

1 cup of water
1/2 cup of lemon juice
1/2 cup of sugar
3 tablespoons of cornflour
grated rind of 1 lemon
2 egg yolks
60gms butter
Method:
Put the water, lemon juice, rind, sugar & cornflour in a small saucepan & whisk until smooth.
Heat the saucepan of ingredients over a medium-high, whisking until it boils, then boil until it thickens it takes about 5 minutes. (it will go from cloudy to sightly clear).
Remove from the stove, whisk in the butter & egg yolks .
Set aside to cool slightly. Keeps in the fridge for a week.

 Enjoy
 ♥ Kerri

Lady Ga Ga Costume

If you remember way back in  2010 I was making a Lady Ga Ga costume for my daughters dance concert, well it got finished & I just didn't have any really good pics of it to put up at the time.
The costume has had a few wears & the dance has been preformed a few times too(brilliant dance)
Tonight my daughter & her friends are going to Lady Ga Ga's Melbourne concert so of course the costume has gotten another run, we add  a studded bustier that I had from the early 90's & the black boots.

My Little Monster

X Kerri