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Recipes

Recipe: Strawberry Moët & Chandon Swiss Cake Roll

May 18, 2016

Hello lovely decor8 readers…it’s been a little while since I saw you last and since then we went on a fabulous family holiday. Instead of Bali as planned we had to change our holiday destination at the last minute. My doctors would not clear me to go overseas (I’m pregnant and the baby could arrive anytime now!) so we cancelled Bali and kept our destination within Australia and took a shorter trip to Byron Bay. It was all about relaxation and enjoying our time as a family of four – exactly what was needed. We ate in so many beautiful places, went on long rambling walks and swam in the warm sea- we all feel re-charged and ready for the next phase in our lives when baby arrives. With only a couple of weeks to go now I am in full nesting mode getting ready for this little one.

Recipe: Strawberry Moët & Chandon Swiss Cake Roll

Emma Duckworth for decor8

In the past couple of weeks I have been talking to my friends over in the UK and they are loving being in the throws of springtime. It got me thinking about my childhood growing up in the UK and some of the sweet treats that I used to love as quintessentially English. I started reminiscing about Bakewell Tart, Bread and Butter Pudding, Eton Mess, Banoffee Pie and the simple classic Victoria Sponge which is in essence a two layers of light vanilla sponge with cream and strawberries sandwiched in the middle…. doesn’t get more English than that! Continue Reading…






Recipes

Recipe: Sour Cream + Goat Cheese Tartlets

May 4, 2016

Hi everyone, I can’t wait to share this yummy recipe with you today because it’s perfect for Spring and Summer entertaining on the patio or for picnics. Cherry tomatoes would have to be one of my favorite veggies. Baked with chicken, in salads, to snack on – you name it! And heirloom cherry tomatoes are one sure way to brighten up any dish with an array of colors. This month I wanted to create a simple savory treat of goats cheese and cherry tomatoes. Originally I was playing around with an almond and hazelnut meal tart base recipe that I’ve made before, except it was way too crumbly without a baked filling. As this recipe didn’t have a baked filling I had to abandon the idea and fall back on my go to pastry recipe.

Recipe: Sour Cream + Goat Cheese Tartlets

Rachel Korinek | Two Loves Studio for decor8

Now I’ll be honest, this did make me feel a like a little bit of a failure. Working as a food photographer and constantly surrounding myself with amazing creatives and foodies, not to mention the easy reach of tantalizing recipes on social media, I can get caught up in the pursuit of ‘out-doing’ myself with each new idea. Continue Reading…






Recipes

Recipe: Roasted Asparagus With Pickled Fennel + Mozzarella

April 28, 2016

Hi everyone, here’s a new recipe for you to enjoy the best this season has to offer and by the best I do mean asparagus. I happen to be a big fan of this spring gem and I am always eagerly waiting all year long for it to appear in markets in spring. When it does, asparagus are dishes on the menu almost every day. That is till someone tells me to start obsessing with something else, but while these beauties are in season, rarely a week goes by without at least a few asparagus dishes.

Recipe: Roasted Asparagus With Pickled Fennel + Mozzarella

Gintare Marcel for decor8

Asparagus, with it’s mighty flavor, doesn’t need much to make a delicious plate. Usually it’s enough to steam a bunch and serve with poached eggs and vinaigrette on top or with a pinch of cayenne make a lovely soup which I probably would have done if I had know we’ll get snow end of April. Even for Swiss standards here, there is something very wrong about snowflakes having a party outside, when just a few days before we could dine al fresco. With a bit of luck we’ll hopefully get back into warm and blooming spring soon and when we do, this refreshing dish will be perfection to enjoy with a bit of chilled rose wine. Continue Reading…






Recipes

Recipe: Chocolate Rolls With Roasted Strawberry Sauce

April 13, 2016

Are you ready for a delicious breakfast or brunch recipe? Hi everyone, it’s Gintare here with a new recipe for you to indulge in. I suppose after a festive period like Easter, where chocolate is the key player, something healthy should be in order, but these breakfast rolls are just a little too good not to share, and I can promise they will soothe your soul. I have been traveling like mad recently with quite a few journeys still planned in the coming months. As much as I love and thrive during travels, I have been longing for the comfort of my own walls and have been savoring every minute I get to be home these days.

Recipe: Chocolate Rolls With Roasted Strawberry Sauce

Gintare Marcel for decor8

Very few things make me feel at home after travels more than the scent of fresh pastry, slowly finding it’s way to every corner of the house. Whenever I’m back, I spend every morning baking. These chocolate rolls have become sort of a tradition to be the very first thing I make, but then again chocolate is the answer to everything in my world. The weather has also been very generous of late and we got to have our first “al fresco” breakfast this weekend, dipping hot chocolate rolls into roasted strawberry sauce with a wonderful mountain view. If there is a breakfast heaven, I’m sure this was pretty close to it. Continue Reading…






Recipes

Recipe: White Chocolate + Passionfruit Cheesecake

April 6, 2016

Hi everyone! It’s Rachel and this month I’m sharing a super simple, but impressive White Chocolate and Passionfruit Cheesecake. This recipe was inspired by my recent trip to the Sunshine Coast in Queensland (on the East Coast of Australia) a couple of weeks ago with my family. We stayed right on Marcoola Beach and enjoyed a week that felt much like summer. The sun in the Northern parts of Australia rises and sets quite differently to how it does in Melbourne, and it would poke its rays above the horizon just a little after 5.30am. I am usually not a morning person, but the lure of golden rays dancing over the breaking waves at dusk was just too enticing. Every morning I strolled down to the beach with my camera in hand and soaked up the sun as it shone on my face. I watched the surfers catch a break or two before they headed to work, fisherman trying their luck knee deep in the surf and others just simply there to enjoy the sound of the ocean.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

This recipe was inspired by that and I’d like to show you how to make it. But first, for the passionfruit topping, you can either use fresh passionfruit, (maybe you even have some growing in your garden?), or you can opt for the quick and dirty passionfruit pulp with syrup in a can. The tinned variety will spread easier onto the top of the cake, however a little bit of orange juice added to fresh pulp should help break it up a little. A thin layer will look more appealing for serving. Continue Reading…






Recipes

Recipe: Healthy Poached Pears

March 29, 2016

Hi friends! I hope that you had a wonderful Easter. Since most of you are suffering from a chocolate hangover, I thought today I’d post something healthy and somewhat sweet that doesn’t involve chocolate or a lot of calories. In fact, you can make a very low calorie version of this, and it is completely gluten-free. By the way, I don’t contribute food columns on decor8 because decorating is definitely more my thing, but this past weekend my friend Esra came over and surprised me with poached pears for dessert and I can’t stop thinking about them! They were so good and so easy to make! I woke up this morning and just had to share the recipe with you. I took this photo of the poached pears at night on my iPhone, so it’s not the quality of photography and styling you are accustomed to here on decor8 but oh well…. It’s too lovely of a recipe to pass by! Anyway, here is the recipe from my dear friend Esra Celik.

Recipe: Healthy Poached Pears

YOU WILL NEED:
Mulberry or Grape Syrup (enough to yield 3 cups)
7 Bosc pears
3 cinnamon sticks
5 cloves

TOPPING
whipped cream or vanilla ice cream
ground cinnamon
honey (drizzle)

Boil 3 cups of mulberry syrup (or grape syrup) with 1 cup of water, 3 cinnamon sticks and 5 cloves. Peel your pears, but leave the stems on. Place the peeled pears into the pot and cook them for 45 minutes at low temperature. Take the pears out of the pot and let them cool. Serve with whipped cream or ice cream and drizzle with honey if you’d like. You can also sprinkle ground cinnamon on top for additional flavor and to make it look pretty!

To plate: Add a bed of whipped cream to a white plate, place two pears on top, and drizzle pears with honey, top with ground cinnamon, letting some fall on the plate around the edges of the whipped cream.

(Recipe: Esra Celik, Photo/Text: Holly Becker)






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