LOT’S OF LOVE AND BLESSINGS TO YOU THIS CHRISTMAS

A special day to celebrate the birth of our Saviour Jesus Christ.

For to us a child is born, to us a son is given, and the government will be on His shoulders. And He will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

May your heart, home and family be filled with peace, comfort and love today and everyday.

A LITTLE MIRACLE IS GROWING IN MY BELLY

The best gift ever is growing strong in my belly.  It has been a challenging few months with morning sickness and extreme fatigue. All this seems like a distant memory now knowing baby is doing well. Almost at the halfway mark! Woohoo! I am so grateful and thankful for this miracle of life and looking forward to Christmas 2016 and being a mumma.

A SPECIAL GIFT FOR YOU

You may remember a little Christmas in July collaboration I did this year with some truly AMAZING women. Here is a free e-book for you designed and edited by Mary Rizza Cruz Creative and Natalie Harvey from House of Harvs. Filled with inspiration and recipes to celebrate everyday. I hope you enjoy!

Christmas In July E-Book

I have a back log of posts and images to share with you which I am just a little excited about – so you will be seeing more beauty and inspiration coming your way.

In all things beautiful,

Lyn x

{Merry Christmas, A Little Miracle and A Gift For You}

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Once we hit Spring, time seems to fly by and I start thinking of making plans for Christmas. It is a time when lists are long and there are many – food lists, present lists and planning holidays to name a few. So I thought I would share with you this rather delicious Christmas in July celebration I had with an inspiring group of young entrepreneurial women. The theme we decided on was an Australian relaxed rustic elegance inspired by a colour palette of red, pink, gold, forest greens and amber.

Our family Christmas is a time to celebrate the birth of Jesus – a time of remembrance, joy and celebration. We get together with family and friends and as the saying goes Eat, Drink and be Merry! We eat way too much and have a fridge filled with delicious leftovers for days. No complaints here except when the holiday revelry is over and I jump on the scales……eeeekkkk a new year begins!!

In Australia our Christmas falls in the summer so it is usually a hot day. Having a roast for lunch is not very desirable so my family usually have lots of fresh seafood, a leg of ham and salads. My husbands family love pavlova for sweeties. This year I might take a different spin on the Australian tradition instead making a Chocolate Meringue, Frangelico Cream, Blackberries sprinkled with my Signature Sweet Dukkah.

I have always dreamed of having a white Christmas on the East Coast of America, Canada or even a little town in Europe. Singing ‘Chestnuts roasting on an open fire’ as I sit beside the pool with a cocktail in hand really does not mesh. I would like to say there is a romantic story of how CIJ originated but funnily enough it is believed to be a tradition which started in Europe to celebrate Christmas in their summer!

Natalie from House of Harvs brought together a few talented creative makers and bloggers to celebrate this special ‘holiday’ in the cooler months. There wasn’t any snow but it was a chilly winter’s day. With gluhwein on hand we had a very merry day and we dined like queens. Our stomachs rumbling after many hours of preparing, cooking, styling and of course capturing it all on our digital cameras. I have to say my favourite dish was Natalie’s slow braised beef with truffle mash! A match made in culinary heaven. Well worth the time and patience to cook it. Check out Nat’s blog House of Harvs her latest post is a recipe for Mountain Ash Honey and Almond Milk Pannacotta it certainly wouldn’t last long in our house.

Kate from Foodies Agenda is a lover of good food and eating a balanced and nourishing diet. I am aligned with her philosophy of eating from all food groups unless of course you have medical dietary requirements. Her blog is a must for all foodies. I love reading her Friday Foodie in Focus where she interviews Australian foodies, bloggers, producers, farmers and chefs. Kate shared with us some of her favourite festive dishes including a succulent quail stuffed with spiced cous cous served with wedges of roasted pumpkin.

Jen from Bakedown Cakery baked up a storm leading up to our little Sunday gathering. Her cakes are a visual feast, fun, colourful works of art and sometimes a touch quirky. This girl is the epitome of cool. She totally rocks the cake world with her marvelous creations. Just looking at them makes me happy. It felt sinful in many ways eating her delectable and delicious creations – I wanted to place a glass dome over her magnificent cake and admire the beauty and every detail which was lovingly and patiently crafted.

Helen from Lime Tree Bower is full of energy and has a passion for flowers. She is self taught, driven and a dream to work with. In her mid twenties she reminds me of myself at her age. Unstoppable and nothing is ever impossible. Using Australian bush natives, winter fruits and foliage she reflected our homeland in her floral styling for the day. In pursuit of her creative heart she is moving away from the corporate world to add natural beauty to your wedding day or celebration.

Mary from Made by Mara added her beautiful handwritten menus to our table. I now want everything written by Mary – she is my go to girl for anything handwritten. A graphic designer and new mum to a gorgeous little bub who was the only boy allowed at our girly get together.

Athena from Light Reid came along to take some pics of the day.  I must say I have never had so many DSLR cameras in my dining room! She is a sociology student who loves to take photos and has a tribe of followers on her instagram page. Be sure to visit her instagram feed to see some of her photography from the day and other lovely pics. A freelance photographer available for portraiture location shoots.

Much love and gratitude to these fabulous women for collaborating and making magic happen and a special thank you to Nat from House of Harvs for having an idea and bringing us all together.

Natalie Harvey from House of Harvs {instagram @houseofharvs}

Cocktail + Mains + Sides

Kate Willbourn-Trevett from Foodies Agenda {instagram @foodiesagenda}

Mains + Sides

Jen Simpson from Bakedown Cakery {instagram @bakedowncakery}

Cakes + Cupcakes + Macaroons + Chocolate Gems

Helen Hung from Lime Tree Bower {instagram @limetreebower}

Floral Decorations

Mary Rizza Cruz from Made by Mara {instagram @madebymara}

Hand Lettering + Menus + Graphic Design

Athena Zo from Light Reid {instagram @light_reid}

Photography

Lyn McCreanor from In All Things Beautiful {instagram @inallthingsbeautiful}

Location + Art Direction + Styling + Photography + DIY elements (Paper Wreath + Christmas Crackers) + Entrees + Sweet Dukkah Spelt Shortbread + Gluhwein

Here is the dip recipe for our pre-lunch nibbles at our little soiree. This is so simple to prepare and my go-to last minute dip when having guests. If pomegranates are not in season or hard to find replace with dried cranberries or caramelised onions which is equally delicious!

SMASHED CHICK PEA DIP, YOGHURT + POMEGRANATE

INGREDIENTS

1 x 400 gram can organic chick peas, soaked and drained

1 1/4 tsp ground coriander

1 1/4 tsp ground cumin

1 1/2 tsp fennel seeds

pinch paprika

1 Tbsp lemon juice

1 Tbsp olive oil

salt

cracked pepper

1/2 tsp garlic, crushed (optional)

GARNISH

1/2 pomegranate, fruit removed

3 Tbsp yoghurt

METHOD

(1) Empty can of chick peas into a medium sized bowl, cover with water and soak for 10 minutes. Drain chick peas and run under cold water until foam is gone and water runs clear. I like to do this with all my canned beans to reduce gas. Believe me it works!

(2) Drain chick peas and place into a mortar. With the pestle smash the chick peas so they are a rustic consistency. You might have to do it in a few batches depending on how large your mortar is. As I am smashing I remove most of the hull that comes apart form the pea. Otherwise it looks like epithelial tissue dancing in the dip!

(3) Place the chick peas into a medium sized bowl. Add the ground coriander, ground cumin, fennel seeds, paprika, lemon juice and olive oil. You can add crushed garlic if you like. Add salt and cracked pepper to taste. Using a fork lightly mix together spices with the chick peas.

(4) Place in a serving bowl and top with yoghurt and pomegranate. Serve with flatbread, crackers, celery or carrot sticks.

I hope you are inspired and start making your lists for your Christmas feasts!

In all things beautiful,

Lyn x

ps I have a September Spring Special when you buy my Signature Organic Sweet Dukkah Bundle (1 x 100gm + 1 x 15gm pot) you receive free postage Australia wide!

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My darling husband and I had a few lovely days in the peaceful and picturesque Kangaroo Valley over Christmas. Greg’s parents were away and his kids were with their mum and my family were working. Yay! We were not responsible for anyone else except for Oscar our loving furry baby. Without wasting a minute I jumped onto the airbnb website to find a gorgeous little place in the country.

The Dairy at Broger’s End has been thoughtfully restored with a vintage rustic farmhouse feel, a vegetable garden, chickens and it has a pet friendly policy. It ticked all our boxes. Our only disappointment was the curtains needed a good airing and the vegetable garden was pretty lean. The local town was a short 7 minute drive. Quaint shops including a few selling vintage wares, jewellery and a local wood turner. We hired dvd’s at the convenience store and picked up our Barossa Fine Foods nitrate free bacon from there. They also do a nitrate free ham, organic pastrami and organic roast beef – you can shop online of find a local stockist.

We celebrated our family Christmas’s before and after the holiday season. Cooking for fourteen took a lot more time and planning than cooking for two! So an easy roast was the perfect meal for just the two of us. I wanted to stuff the chicken with the colours and flavours of Christmas, cranberries and pistachios are so pretty together not to mention delicious! Cooking a roast chicken in our house is a team effort I prepare the chicken until it goes into the oven then my husband takes over from there. He checks that it is not undercooked or overcooked, places it on the serving board, makes the gravy and carves it up! This recipe could easily feed a family of four or two for lunch with leftovers for dinner.

ORGANIC ROAST CHICKEN WITH QUINOA, CRANBERRY, PISTACHIO, BACON AND ROSEMARY STUFFING SERVED WITH ROASTED CHAT POTATOES, JAPANESE PUMPKIN, ONION AND PURPLE GARLIC

Serves 4 or 2 with plenty of leftovers!

INGREDIENTS

1 x 1.6kg organic free range chicken

3-4 tbsp of olive oil for roasting chicken and vegetables

salt and pepper to season vegetables and chicken

1 tsp rice bran oil for cooking stuffing

1 small onion, diced

3-4 rashers of nitrate free bacon, chopped

1/2 cup breadcumbs (I used organic rice breadcrumbs)

1/2 cup chopped cranberries

1/2 cup chopped pistachios

1 sprig rosemary, leaves chopped

1/2 tsp grated lemon rind

1 cup cooked white quinoa

1 tbsp butter

salt and pepper to season

1 egg, whisked

ROAST VEGETABLES

8-10 chat potatoes

6 x 1 inch wedges of japanese pumpkin

3 medium onions, cut in wedges

12 cloves purple garlic

STUFFING BALLS

1 egg, beaten

1/2 cup breadcumbs

salt and pepper to season

GRAVY

juices from roasting pan

1-2 tablespoons of spelt flour

1 cup organic chicken stock

1/2 teaspoon of vegemite to add colour and taste

METHOD

(1) In a non-stick frypan, on medium heat add rice bran oil. Fry onions until golden brown, add bacon, once the bacon is cooked take pan off heat. Mix through breadcrumbs, cranberries, pistachios, lemon rind and rosemary to fried onion and bacon. Cook for a further 3 minutes, stirring occasionally. Finally add quinoa and 1 tablespoon butter. Season with salt and pepper to taste and cook for a further 2 minutes. Take of heat and stir through egg to bind together. Set aside.

(2) Preheat oven to 180°C. Stuff the chicken cavity with the prepared stuffing. Cross over the legs and tie with cooking twine. To make the Stuffing Balls, add the remaining stuffing to beaten egg, breadcrumbs and season with a pinch of salt and pepper. Roll into 6 balls (the size of a golf ball). Set aside.

(3) Scatter potatoes, pumpkin, onion and garlic over the bottom of the roasting pan, drizzle with olive oil and season with salt and pepper. On both sides of chicken rub in olive oil, salt and pepper. Sit chicken on top of the vegetables. Nestle stuffing balls amongst the vegetables.

(4) Place in the preheated oven. For a 1.6kg chicken cook for approximately 1 hour and 45 minutes. To test whether the chicken is cooked through insert a metal skewer into the thickest part of the thigh, if the juices run clear the chicken is ready. If there is any sign of pink the chicken needs more time in the oven. Once cooked through cover the chicken with foil and set aside for five to ten minutes to rest before carving.

(5) To make the gravy place the roasting pan with leftover juices over a low heat, stir in flour and sizzle until you have a light brown paste. Gradually pour in stock, continuously stirring, until the sauce is thickened. Season to taste with vegemite. Strain the gravy. Serve in a jug.

Tip: As a guide, 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in a pre-heated oven to 180°C. 

In all things beautiful,

Lyn xx

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