Make: Muesli Jars

My life lately has been all about organisation. Whatever I can make in advance, I do. These muesli pots have been such a success in the Sew Brunswick household this week. Mr 5 year old demolishes one every morning. He eats the lot, which makes me feel better when I unpack an uneaten lunch box at the end of the day...

They're super simple and a real life saver in the morning. Not that getting a bowl of weet bix or muesli out is particularly taxing, it just gets a bit boring after a while. I simply put four pots on the table and breakfast is served. You could also take a jar with you if you don't have time for breakfast before you leave home.

I make them up the night before but they do last 3 days if needed. Here's how I make mine.

In a 250 mL jar, put 1/3 cup oats, 1 teaspoon of chia seeds, a squirt of honey, 2 tablespoons of greek yoghurt and 1/4 cup of milk. Give this a bit of a stir before topping with fruit of your choice. I used mixed frozen berries and stewed stone fruit (not together) this week. I think stewed prunes or dried fruit compote would also work well. Top with 1 tablespoon of crunch muesli (optional). Then store in the fridge overnight for up to 3 days. Yum!

Enjoy with a good coffee!

L x

Make: Salad Jars

I've always been a bit of a lunch packer. I love to feel organised and packing lunches for the week is part of my weekend routine. With Mr N starting school last week, the organisation just got ramped up a notch.

I love a good salad for lunch and I've been making layered salads lately, which are working out fabulously. Although I've used a jar here, you can layer them in a standard lunch box just as well. I use a litre lunch box or this litre preserving jar.

The trick with getting these salads to last the distance is in the layering. The Kitchn blog does an excellent summary here. Go check it out!

I'm not very adventurous with my salad. I know what I like and what works for me. This is how I make my jar salad. The dressing goes in first (I use Martha's recipe) followed by any hard salad ingredients, such as carrots, cucumber, radish and capsicum. The next layer is any beans, grains, lentils or pasta. My first preference is chickpeas but I do like brown lentils with rice as well. I then add a layer of feta cheese but you could add hard boiled eggs, cheese or tuna, if you're eating it within the next day. On top of all this I add a handful of Rainbow Salad Mix (shredded carrot, brocolli stalks and beetroot) before packing the rest of the jar with green salad leaves. You can really jam them in. To top it all off, I add a few whole cherry tomatoes.

This jar salad lasts quite a few days in the fridge as long as you don't shake the jar and mix the dressing with the salad. I make 3 days worth on a Sunday and they last just fine. If you're using eggs, tuna or meat, you'll want to eat it within the day.

When it comes to eating the salad, simply tip it out in to a bowl. I like to give it a good shake to cover the salad with the lovely dressing. If I'm out and about, I just eat it straight out of the jar!

Enjoy!

L x

Make: Polymer Clay Necklace

Following on from Rachel and Anna, I just had to make a polymer clay bead necklace. My boys love a bit of arts and crafts action so we hot footed it to Spotlight and stocked up. It was such a fun activity to do with the boys. They made bees and snakes. I made beads!

As I was lacking imagination, I simply followed the tutorial on A Little Red Ribbon. I have now made heaps of beads in red, pink, pearl, yellow and charcoal so can make more necklaces when I feel the urge. I simply stopped after I made one for myself!

In my search for inspiration, I came across a few good sites for the same sort of thing. All worth a read!

Henry Happened
Meet me at Mikes
Design Files
What. No mints?
Bubala 

Yes, that is a new Alexa Tee Top! I love it but haven't had a chance to snap a photo. I see a maxi dress in this fabric in my near future...

L x

Make: Basil Pesto

 

My garden is going nuts this summer! I have more zucchinis, cucumbers and basil than I know what to do with. Recently, I gave the hedge of basil a severe cutting back and made basil pesto.

I make my pesto using the following recipe. You can change the quantities depending on how much basil you have, or how much basil pesto you want!

Recipe
Blend 6 cups of basil leaves with 200g pinenuts, 6 garlic cloves, salt to taste and enough good quality olive oil to form a nice consistency in a large food processor bowl. Once blended, stir in 350g finely grated parmesan cheese. Store in fridge with a film of olive oil covering pesto at all times. Makes about 3 cups of pesto.

It lasts in the fridge for about a month as long as the olive oil is covering the pesto. It is very tasty and makes a great weeknight meal with pasta. My boys love penne tossed with this pesto and served with grated parmesan on top. 

What else can I do with excessive amounts of basil??

L x

Make: Lime Marmalade

I like all things citrus and lime marmalade is no exception. I used my normal Citrus Marmalade recipe, simply using only limes as the citrus component and using half orange and half lemon juice.

Lime Marmalade
500g limes
3 lemons
1 cup orange juice
1 cup lemon juice
4 cups water
1.5kg sugar

Blend all citrus in food processor until desired consistency. Simmer chopped citrus with juice and water for about 20 minutes until fruit is softened. Add sugar and bring to a rapid boil. Boil hard for 20 minutes or until setting point is reached. Rest for 10 minutes before pouring into warm, sterilised jars.
It is superb!

I spotted these magnolias at the playground this morning. Spring is slowly on its way. Can't wait!!.

L x