Our household has been long time fans of the SodaStream, it’s a handy machine to have in the kitchen making fresh sparkling water available at any time. It certainly keeps my water intake in check, not to mention the money savings.
We recently upgraded our old machine to a very sleek SodaStream Power Machine, which is the premium Sparkling Water Maker in the SodaStream range and allows you to make sparkling water from tap water at the touch of a button (so easy). Powered by electricity you simply fill the carbonating bottle with tap water, place in the snap lock system and choose from 3 levels of carbonation – I’m a fan of level 3, super bubbly! To keep the bubbles happening, we simply make sure the C02 cylinder is kept full with a ‘cylinder swap’ at our local Coles every few months.
I must admit, I like my drink kept fairly simple – it’s delicious with just a fresh squeeze of lemon but I decided to have a bit of fun with a simple recipe and added ice cubes, crushed watermelon, fresh lime and mint leaves for a really refreshing drink. Sunday loved it too!
You should check out the big range of flavours also available from SodaStream, if you want to add a bit of punch – I personally find the ‘Tonic’ flavour handy for yummy (alcoholic) drinks.
The best news is I’ve got one SodaStream Power Machine to giveaway to a random winner, just head over to Instagram @sunday_collector and follow the simple instructions to enter. Winner will be announced in three days.
Update: Giveaway now closed. The winner was chose at random. Congratulations @australiansecrets
You know how much I love giving away a prize, and this bonanza is extra special in the lead up to Christmas. I’ll be announcing a giveaway on Instagram tomorrow night that includes a mixed dozen of Logan Wine – valued at $340.00, AND a gorgeous Tristian Barcart (which would also make a gorgeous bedside table) from Pottery Barn – valued at $534.00. That’s one pretty amazing prize if you ask me! You’ll have a week to enter as many times as you like, so make sure to visit me on Instagram @sunday_collector.
The warmer weather and all this talk of wine has got be thinking about my drink of choice this Summer, and I’ve decided I’m going to master a few versions of the pretty Rosé Cocktail. There are so many variations out there, but this one with an orange twist is not only easy but really refreshing. I also think this would be a beautiful drink with the just released Logan Clementine Pinot Gris (my new favourite drop).
100ml Logan Hannah Rosé 40ml bourbon whiskey 20ml smooth orange juice Orange wedge to garnish
Shake the ingredients together in a cocktail shaker with ice then strain into a chunky tumbler with more ice cubes, drop the orange wedge in the glass and serve.
This dinner…so simple, yet so delicious. Mark has been on a huge fitness kick this year, and the results are sure showing. He’s been exercising like a demon every morning at our local F45 gym, cut back on the booze and cooking some really healthy meals. The dish above has been a weekly go-to for us, and I asked him to share the recipe. I’ve copy and pasted his short and sweet email:
Basically, you cook diced onion in olive oil (healthier would be coconut oil) throw in all the veggies you want, such as carrot, eggplant, sweet potato and zucchini (withholding some beans/corn /mushrooms for texture until just before serving) throw in 3 tins of tomatoes, once bubbling throw in diced chicken thigh pieces and when that is cooked, add the beans/corn /mushrooms for a short time. Season with salt and pepper, serve in bowls and top with smashed avocado, italian parsley and chèvre (goats cheese).
Tip from me: The smashed avocado, italian parsley and chèvre on topMAKE this dish sing. Weird combo I know, but it’s seriously yummy. If you’re fine not being totally healthy, a nice crusty slice of bread with lashings of Lurpak really takes this dish to another (comfort eating) level.
Method Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
Increase heat to high. Add the stock and cream and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender. Add spinach and cook for 2-3 minutes or until the spinach wilts. Set aside for 10 minutes to cool slightly.
Place half the spinach mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining spinach mixture. Place over low heat and cook, stirring, for 4-5 minutes or until heated through. Remove from heat. Taste and season with salt and pepper.
Ladle soup among serving bowls. Top with a dollop of sour cream and season with pepper and croutons (Mark made his own by stir frying cubes of a french stick with garlic and butter). Serve with crusty bread and lashings of butter.
I’m a bit guilty of not cooking as much as I used to…It’s only because Mark loves being in the kitchen so much – and, I have to admit, he (gasp)! is a better cook than me. My love for spending time cooking was unexpectedly revived this week after spending a few hours in the gorgeous kitchens at Williams-Sonoma in Bondi Junction. The shop at the front also helped, there are just shelves and shelves of loveliness – from copper pots to good looking scourers, there is everything and anything for a foodie like me.
We arrived and were gifted with fun personalised aprons, and were greeted by the very approachable Masterchef champion, Adam Liaw. Adam was there to talk to us about his wonderful new cookbook, and to casually demonstrate some of the recipes from it. More than just a recipe book, it will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian dishes.
To be honest, I’ve often avoided cooking Asian at home as it’s always in the back of my mind that the recipe would be too complicated. Adam completely quashed that myth – his recipes are all really light on in the ingredients requirements, and I was pleasantly surprised by how easy it was to prepare the three traditional dishes once we were left to our own devices. I managed to whip up Spinach in sesame dressing and a delicious steamed ginger chicken dish in around 16 minutes – I’m not kidding!
The best part of the day was of course feasting on our creations, and getting even more cooking tips from the very talented Adam.