baby mobiles

cute & easy DIY baby mobile - more here on mothermag.

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DOUBLE CHOCOLATE RASPBERRY PAVLOVA

6 x Egg Whites

300g Caster sugar

3 x tablespoons Belgian cocoa powder

1 x tablespoon good balsamic vinegar

50g good quality chocolate (70% cocoa solids), chopped into small pieces

3 punnets of fresh raspberries

500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar

Preheat oven to 180˚C

1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.

2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don’t normally test the latter as I’m familiar with meringue consistence but if you’ve never made one before, it’s worth giving it a try, once it stays put, you know you’re good to go.

3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.

4. Line 2 large, flat oven trays with baking parchment – I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..

5. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle – this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper.

6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.

7. Place in oven and immediately reduce heat to 140˚C. Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.

8. You’ll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.

9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.

eames chair

replica eames chair from  $150.

from $119.

at wire home.

sheepify

Beautiful sheepskin rugs here on etsy.

modern nursery/toddler rooms

How sweet is this bed frame?!

Maybe if we ask Papa real sweet-like...

Animal prints!

More sweet modern nursery decor on Mother.

high chair

high chair - monte tavo high chair - here.

nursery

here.

key lime pie

KEY LIME PIE

key lime pie by photisserie

• Crust
• 100 g unsalted butter 
• 150g crackers (I use Leibniz Kekse) 
• 75 g sugar
• a pinch of salt


• Filling
• 800g sweetened condensed milk
• 130 g sourcream 
• 200 ml freshly squeezed key lime juice 
• 2 tablespoons key lime zests

• Garnish
• 200 ml heavy cream
•  2-3 more key limes, cut into slices 

Crust
Melt the butter and crush your crackers into crumbs. Mix together crumbs, butter and sugar. In a 24 cm pie plate, press the dough down with your fingers and form a rim.
Prebake the crust at 175°C for about 10 minutes until lightly browned. Remove from oven and let cool.

Filling 
Whisk together condensed milk, sour cream, key lime juice and zests. Pour into your pie crust. 
Bake again for about 8 minutes. The surface should not brown! (The inside will still quiver when you touch the pan). Chill pie thoroughly before serving. 

Garnish
Whip the cream with an electric mixer until stiff. 
Pipe around your Lime Pie (or just add a spoon on every piece when serving) and add some slices of key limes. 

tea pot & kids room

pillows, cacti, shelving etc!

tv stand

these pillows!

here.

Home Esthetic

New Home Esthetic:

Scandinavian-Inspired - wood, neutrals (grey/white/browns), clean/modern, warmed up with brass/gold(?) accents, throws, sheepskins...

Master Bedroom:

EQ3 Moncton Duvet Set in Charcoal
with dresser/night table refinished in light grey.

Kitchen:
New table & chairs, one bench.
Mismatched chairs in grey/white/wood.
Purge dishes/mugs.

EQ3 Harvest Dining Table

Harvest Bench

EQ3 rubberwood Dining Chair in washed Grey

EQ3 rubber wood Lyla Arm Chair in grey

EQ3 Tate Dining Chair (oak)

Living:

Sheepskin on grey armchair, new dresser from Grandma as furniture piece/storage.

Ikea RENS Sheepskin white - $40.

Hudson Bay Blanket

Misc:

EQ3 Globe Desk Lamp - $30

Nursery:

Crib painted white, whitewashed desk as changing table, whites & greys for linens, wicker baskets.

Asher's room:

crib into toddler bed

Ikea Kallax Shelving Unit in white - $79

for books/toys etc.

EQ3 Harvest Art Ledge sm/lrg - $15/$28
for books/art.

Ikea Tejn Faux Sheepskin - $12.99

stools & sink

more here.