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Tag Archives: fall

Dark Decadent Feast

21 Oct

Hello and happy Fall/Autumn/Halloween and if you’re in the Sounthern hemisphere Happy Spring and if you’re in the tropics Happy End-of-Rainy-Season.

THE INSPIRATION

This post is about creating a tablescape and some menu ideas for a dark themed dinner. It’s not too Halloween-ey, not overly Autumnal but rather a bit in between. I imagine this as a romantic dinner for two thrown together by a sophisticated witch who enjoys long walks crunching fallen leaves as much as she enjoys online shopping at Pottery Barn.

TABLESCAPE

I began by layering a traditional white lace tablecloth underneath a black netted material purchased at a Halloween decor store.

I then decided to cluster some synthetic and organic elements including a cast pumpkin, a white fake pumpkin interdispersed with fall/Halloween appropriate fruit and vegetables: turnip, beet and pomegranate.

I also added a battery operated off white medium pillar candle placed in a cloche for some lighting effect and to add some interest.

To complete the tablescape and add some height variation I place a clear vase with some beautiful fresh hydrangeas. The white adds the perfect classy touch but the burgundy brings the dark decadence.

The table was complete by adding two place settings of black and white dinnerware and simple clear glass flatware.

MENU

For the menu I decided on a salad, soup, light main and dessert.

DARK SALAD

This salad is a simple combination of mixed greens (I chose one with lots of purple and brown leaves) and purple (or red) cabbage. It would pair well with a balsamic based vinagarette.

To make this salad simply chop, mix and plate!

SWEET POTATO AND BEET SOUP



This thick delicious soup is made from yellow sweet potatoes and a bit of beets to deepen the colour. It can be served warm or cold.

To make the soup : Boil sweet potato and beets, blend or mash into a puree, sautee onion, garlic and spices then add puree and vegetable stock to make thick flavorful soup.

BRAISED EGGPLANT

This is the light main course: an umami fueled flavour trip. The thick meaty texture and deep flavour makes this a fantastic menu option.

To make this braised eggplant: Chop the eggplant into thick wedges

Mix the braising sauce; molasses, balsamic vinegar, soy sauce, miso paste and white granulated sugar by whisking ( Mix according to your taste preference)

Using a little bit of olive oil, sautee the eggplant then add braising sauce, turn down heat and cook until thickened.

MERLOT POACHED PEAR

This one gets a chef’s kiss because it’s so good yet so simple. This is a sweet after dinner treat that requires no advanced dessert making skills.

To make the poached pears: Peel and core the pear

Bring merlot, white granulated sugar and spices (I used cinnamon, clove, bay leaf) and vanilla extract to a boil.

Add pears and let simmer until cooked and absorbed the mixture.

Let it cool and serve. This goes well with chocolate as well as a scoop of vanilla ice cream.

Have a beautiful decadent autumn !

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Apple Fritters

26 Nov

Hello, today is a quick delicious easy recipe for apple fritters. Apple Fritters a sweet treats made from fresh apples.

WHAT YOU NEED 

1 large Granny Smith apple

1 cup of flour

1/2 cup of sugar

Assorted spices- I used nutmeg and cinnamon

1/2 tsp Vanilla essence 

Milk- add to dry mister a little at a time until desired consistency achieved. 


WHAT TO DO 

1) Dice apple

2) Add all ingredients and mix until a lumpy consistency 

3) Heat oil in a skillet/pot

4) Make balls of the dough and drop into oil

5) Fry until golden brown

6) Mix some confectioners sugar with water to create a runny glaze 

7) Drizzle glaze over the fritters and they’re ready to serve

These are a fantastic snack to make for guests or as a dessert option. The crunchy texture and tartness of the apple goes along fantastically with the sweet spiciness of the cinnamon and nutmeg.

Have an awesome day!

Stuffed Bell Peppers

5 Nov

Hello, today’s recipe is an easy delicious dinner idea. Green (or whatever colour you chose) bell peppers stuffed with a mixture of sauteed vegetables and red quinoa.
WHAT YOU NEED

1) 1 large bell pepper

2) Onion 

3) Tomato

4) Spinach

5) 1/2  cup red quinoa 

Feel free to substitute any vegetables or add some more.

WHAT TO DO

1) Chop/dice vegetables.

2) Cut the bell pepper(s) in half and remove the seeds.

3) Bring 1 cup of water to a boil and add quinoa, cook until fluffy – alternately you can microwave the quinoa to cook it.

4) In a skillet over a medium heat sautee onions then add tomato and spinach. 

5) Once the vegetables have cooked down add quinoa and spices of your choice and continue to sautee– I added cayenne pepper, black pepper and tumeric.

6) Once cooked, fill peppers with stuffing 

7) Place stuffed peppers on an oven safe sheet and bake on low heat until edges of the pepper are slightly browned.

And you’re done! You can level this up by topping the stuffed peppers with anything of your choosing.  I stopped one with sauteed haloumi and the other with sliced sauteed chicken breast.

You can choose to eat this by slicing through the entire thing getting a bit of topping,  stuffing and shell in each bite or deconstruct it eating each component separately. Any way you eat it, it’s delicious! The bell pepper is fresh and crunchy while the stuffing is succulent and wholesome. 

Try this one out and have an awesome day!

A Few Autumnal Things

8 Oct

Happy Autumn! Whether you spend this time of year raking up fallen leaves and dressing warmly or you just enjoy the trendy aspects like PSLs and BBW candles.

I fall into the latter category (although I’m not a huge PSL fan) and today I’m sharing a few things that I will be using this autumn.

Bag

This year, I have become quite enamored with mini structured bags. This one, in a russet/chestnut shade by GUESS makes going about hands free easy and autumnal.

Makeup

Eyeshadow Palette 

Naked Heat by Urban Decay- If this isn’t autumn in an eyeshadow palette I don’t know what is. There is a great mixture of browns, coppers and reds that allow for a variety of warm eye looks as the weather cools down.

Just Peachy Matte by Too Faced– If this isn’t autumn in an eyeshadow palette I don’t… wait I said that already… but ditto! This palette is a fantastic mix of all the matte warm shadows you could need. There are peachy and deep red shades that compliment all skin tones.
Highlighter

Trippin Stick Highlighter by Fenty Beauty– Got that Fenty Beauty booty! This highlight stick gives an orange hued golden effect on my deep skin. I particularly like using it on my nose. It gives me Autum-glam vibes.
Lipstick

Matte Tease by Milan- Autumn lips are all about the plums and wines. This is a deep burnt brownish plum shade that adds the perfect touch to any makeup look.

Body Scents 

Perfume

Black Opium by YSL/Saint Laurent- I love this fragrance. It’s deep with some musk and a touch of sweetness. Fantastic for cooler weather. I initially tried this scent in a mini and loved it so much that it made it’s way onto this year’s birthday wishlist. Thank you to my beautiful friend Tanya for fulfilling that wish.

Body Mist


Warm Vanilla Sugar by BBW-
This year I’ve gotten back into layering fragrances. It creates a unique scent (in a good way) and if your overlying scent wears off you still smell great. This summer I used a Coconut body mist as my base scent but now I’m ready for this warm sweet vanilla scent that goes beautifully with this time of year.


Home Scents


Bourbon Butterscotch candle from White Barn/BBW-
This candle smells just like you would imagine, a little sweet, a bit dark and very warm. Perfect!


Pomegranate Noir travel candle by Jo Malone-
This is my very first Jo Malone candle (or anything for that matter) I have been lusting after these products for actual year’s and I finally bit the bullet. I opted for a travel candle which is really a mini so it was cheaper and I can see if this brand is for me. The fragrance is a deep fruity mixed with woodsy one. It’s great for cooler months especially but I think I would love it year round.


Book

Three Dark Crowns by Kendare Blake- Last but by no means least is my autumnal reading. I actually began this book a few weeks ago but only got a few chapters in, not because the book isn’t awesome, just because I’m not awesome. Anyhow this story takes place in what seems to be someplace in Europe around the middle ages and involves three sisters separated at birth all vying for the same crown in a rather unique way. The setting is dark and chilly with lots of woods and feasts. A perfect autumnal read.

Thanks for reading and have an awesome autumn!

Three PLUM lipsticks 

1 Oct


We’re getting to the time of the year when everyone likes to wear deeper darker lip shades. Berry and wine coloured hues are popular and with good reason, they make you look more sultry and sofisticated. I have three options today that cover my plum needs.

NYX BLS11

This is the colour of a sweet merlot, this formula by NXY is buttery, smooth and very comfortable to wear. 

Milani Uptown Mauve

This is a delicious berry colour, as much pink as it is purple. It remains fall/winter appropriate while adding a pop.

M.A.C Cyber 
This is a true plum colour. That deep rich purple you crave. This lip color has a satin finish making it comfortable to wear while not looking too shiny.
Hope you find your perfect plum and have an awesome day!

Pumpkin Fritters

25 Sep

Hello

It’s that time of year everyone,; where pumpkins are abundant both in our decor and our pallets. I personally am a pretty hardcore pumpkin lover (pre PSL craze). It’s affordable, nutritious and very versitile as I will demonstrate with this recipe. 

 PUMPKIN FRITTERS

This sweet treat is a family favourite and anyone from my homeland of Barbados knows these very well. Pumpkin fritters are basically like egg less pumpkin pancakes or pumkin donut holes, that’s the best way I can describe them. Let us begin.

WHAT YOU NEED 

1) Pumpkin -300g /11oz/0.6lbs

2) 1/2 cup brown sugar

3) 1 cup milk (I used almond milk)

4) 1 cup flour

5) 1 tsp vanilla extract 

6) 1/2 tsp cinnamon -I mixed mine with ground nutmeg

7) Confectioners sugar mixed with cinnamon  (for coating)

8) Blender /nutribullet /food processor  (optional )

Ingredients 


WHAT TO DO 

1) Cube and peel pumpkin 

2) Place pumpkin, a few chunks at a time into your food processor and chop. ALTERNATELY, grate pumpkin- this is far more time consuming and labour intensive but works just the same.

3) Add all the ingredients into a bowl and mix.


Ingredients in bowl



Mixed


4) This step is optional. At this point the mixture will be lumpy which is alright but if like me you prefer it a bit smoother then add to the blender for a few seconds until it reaches you preferred consistency. 

NOTE: This worked for these measurements, but for me each time I make it, it’s differnt, I suppose it depends alot on the pumpkin itself, so if you find its too think add a bit more milk, small amounts at a time and if it’s too runny add a bit more flour.

5) Heat oil in saucepan and add approximately a tablespoon full of batter at a time
– this is all dependent on the size you want. I wanted them to be small enough to eat in 2 or 3 bites. The batter should sink to the bottom of the pan immediately then easily rise up to the top of the oil, you may have to give the fritters a nudge with your fork.

6) Remove from oil and dry once golden brown in colour.

 At this point you can just eat them, especially if you’re having them with your breakfast but I decided to do a bit more so they are even more delicious .

7) Toss in mixture of confectioners sugar and cinnamon

8) Plate and serve.

Pumpkin fritters
I do not have words to accurately describe how delicious a well made pumpkin fritter tastes. Nothing will do them justice. They are sweet and flavourful thanks to the spices. The pumkin makes them dense and adds that distinct pumpkin flavour that nothing can quite imitate. The dusting of sugar on top makes them even tastier. And the smell is so good. These are excellent appetizers for a dinner party, a great side for brunch or just a nice sweet, semi- healthy snack.
Have an awesome day!

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