MOMorganizer: In the Kitchen

Showing posts with label In the Kitchen. Show all posts

Wednesday, February 19, 2014

Pottery Barn

Tuesday tip! The bottom of your lighting should hang at least 30-inches above your tabletop so it doesn’t block the view of any extra-tall friends or family.

Saturday, December 21, 2013

Customize Your Kitchen

Things that work together should be stored together, such as baking pans, electrical appliances, plastic containers (with lids), pots and pans, and large platters and bowls.
Drawer dividers are a good way to keep utensils in order.
Rotate food staples out of your pantry. Create menus to use up dated canned goods.
Observe the flow of activity in your kitchen and organize around it. Place glasses near the sink or the refrigerator, for example, and put snacks in a convenient drawer or cupboard.

- National Association of Professional Organizers

Tuesday, June 11, 2013

Monday, May 13, 2013

Cucumber, Apple, Mint & Lime Pop

Cucumber, Apple, Mint & Lime Pop recipes by Liana Raine. Photo – Phu Tang. Styling – Gemma Lush.

Ingredients

(This recipe assumes you will use a domestic pop mold with 10 individual molds at 85ml each).

170g Lebanese cucumber
350ml apple juice (fresh if possible)
300ml sugar syrup* (see bottom of this post)
Juice of 1 lime
Handful of mint leaves

Peel the cucumbers and roughly dice. Put into a blender with the apple juice, sugar syrup and lime juice and blend until smooth. Add the mint leaves and blend until the mint is coarsely chopped, but you can still see small pieces.

Pour the mixture into the popsicle molds and freeze overnight or until rock solid.

To remove the pops, quickly immerse the molds into a bowl of warm water to help release the pops.

Serve pops on their own, or, for the grown ups, dunked into a glass of Pimms (or gin) for that extra bite!

*Sugar syrup

For all our popsicle recipes this month, please refer to the simple sugar syrup recipe below.

Boil 1 cup of raw sugar in 2 cups of water until the sugar dissolves, and leave to cool. This will make more than you need for any one recipe – store additional syrup in the fridge for your next popsicle-making session!

Liana Raine pops can be found at various stockists across Sydney, and their sweet little pop cart can be found everyday over summer at The Sydney Opera House! They also cater weddings and events – for more info visit the Liana Raine website.

Cucumber, Apple, Mint & Lime Pop with Pimms recipe by Liana Raine. Photo – Phu Tang. Styling – Gemma Lush

Tuesday, May 7, 2013

Cool-as-a-Cucumber Water

Serves 2 – 3 | Prep Time: 20 min. | Cooling/Infusing Time: 1 hour
Per Serving: 15 cal. • 0g fat • 1g fiber • 1g protein

Cool-as-a-Cucumber Water

Ingredients

½ Cucumber, thinly sliced
3 – 4 cups water
Tropicana Lemon, thinly sliced, ends discarded
10 small leaves of Fresh Basil, torn in pieces
Ice

Preparation

Combine ingredients in infuser basket. Pour in water and let steep in fridge for a minimum of 1 hour.
Serve over ice, garnishing each glass with the lemon, cucumber slices and fresh basil.

Recipe Courtesy of: BJ’s

Monday, May 6, 2013

Wonderful Watermelon Raspberry Lemonade

Serves 3 – 4 | Prep Time: 15 min. | Cooling/Infusing Time: 1 hour
Per Serving: 190 cal. • 0.5g fat • 2g fiber • 2g protein

Ingredients

6 cups Seedless Watermelon cubes
¼ cup Raspberries
¹⁄₃ cup Domino Sugar
Juice of 2 Tropicana Lemons (about ½ cup)
1 cup water
Ice

Preparation

Place watermelon, raspberries and water in blender, cover and blend until smooth.
Pour fruit water into the infusing basket and add sugar and lemon juice, stirring until sugar dissolves.
Refrigerate at least 1 hour.
Serve over ice in glasses garnished with more fruit.

Recipe Courtesy of: BJ’s

Friday, July 27, 2012

Coconut Balls

Inspired by Mexican wedding cakes and Russian tea cakes, these rich, crumbly cookies get a hint of tropical flavor from flaked coconut.

Prep Time10 minutes
Total Time30 minutes
Yield Makes 36

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Ingredients

2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut

Directions

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.