10 minute read
all-natural first-aid kit
KID S’ CORNER
Blackboard paint brings a new dimension of creativity to a child’s bedroom – and might even help them to keep things tidy!
Advertisement
Created and styled by Vanessa Nouwens . Photography by Melanie Jenkins .
Blackboard paint can add a creative element to a kid’s bedroom, whether it’s a full wall or just a portion. It also makes a great background for accent colours. Here we’ve teamed muted greens with a burst of rust to create a fun and whimsical space with lots of room for kids to let loose with a pack of chalks whenever inspiration strikes.
USE YOUR HEAD This ‘headboard’ is made from 3 pieces of pine – 2 long and 1 short for the top. Apply 2 coats of Resene Lustacryl paint to the pine then screw them into the wall to create a simple yet effective headboard frame. Adding a cute garland and the name of your child is an easy way to personalise the space, but the beauty of the blackboard wall is that there’s no limit to what you and your child can do with your chalks – and starting afresh is as simple as a quick swipe with a duster.
KEEP IT TIDY The left-hand wall is designated for storage. We painted the lower half (up to 1.7m from the floor) in Resene Green Spring and the top in Resene FX Blackboard Paint. Use painter’s tape to get a clean line. The toy box lid is painted in Resene Secrets and the base in Resene Rivergum. While it’s not blackboard paint, you can write on Resene SpaceCote Low Sheen paint with chalk, as we’ve done on the toy box.
PAINT Main wall: Resene FX Blackboard Paint. Storage wall: Resene SpaceCote Low Sheen in Resene Green Spring. Floor: Resene Walk-on in Resene Secrets. Pegs: Resene Lustacryl in Resene Rivergum. Toy box: Resene SpaceCote Low Sheen in Resene Secrets and Resene Rivergum. Headboard outline: Resene Lustacryl in Resene Green Spring. Pendant and chair: Resene Lustacryl in Resene Paddock. Nightstand: Resene SpaceCote Low Sheen in Resene Rivergum (drawers) and Resene Paddock. CREDITS Lilu muslin star mini cushion , $38, Liewood Allan cat backpack in mustard, $98, Windslow bunny doll, $59, Muskhane France felt garland in natural, $45, Garbo & Friends floral moss pillowcase , $46, Garbo & Friends rosemary muslin pillowcase , $47, Muskhane France wall pocket, $19, Little People, Big Dreams: Jane Austen book , $22.99, Wish book , $24.99, Muskhane France mushroom in olive, $28, and mushroom in dotty olive, $20, from Little Whimsy. Small jute rug , $15, from Spotlight. Dahlia round cushion , $12, large round jute rug , $49, from Kmart. Pinstripe euro pillowcase in pepper/chalk, $44.90, Pinstripe linen double duvet cover in pepper/chalk, $269, Ray the hedgehog , $39.90, from Citta. Home Republic Malmo linen cushion in spice, $74.99, linen throw , $139.99, from Adairs. Kiwi pillowcase , $39, fantail book bag , $10, from Henry and Co. Other items stylist’s own.
All the colours seen here are from the Resene Total Colour System. Paints and colours are available from Resene ColorShops and resellers nationwide. resene.co.nz/colorshops or 0800 RESENE (737 363).
R E S E N E F X B L A C K B O A R D PAINT
R E S E N E GREEN SPRING
R E S E N E RIVERGUM
SUBSCRIBE R CEI E
NOW'S YOUR CHANCE TO:
• Extend your summer and get free issues!
• Enjoy free home delivery
• Never miss an issue
• Save more on your summer read – up to 43% off retail cover price *
AUTO-RENEWAL 3 MONTHS (3 issues) PLUS JUST $15 * GET 1 MONTH (1 ISSUE) FREE
GET 1 MONTH (1 ISSUE) FREE PLUS 6 MONTHS (6 issues) JUST $35 SAVE 33% OFF RETAIL
12 MONTHS (12 issues) GET 2 MONTHS (2 ISSUES) FREE PLUS JUST $64 SAVE 39% OFF RETAIL
Already a subscriber? Extend, renew or gift a subscription today! HURRY, OFFER ENDS FEBRUARY 29
TO SUBSCRIBE, CALL US ON 0800 MAGSHOP (624 746) QUOTE M20SYHG2
OR ORDER ONLINE AT MAGSHOP.CO.NZ/SUMMER23
Fresh ’n’ fruity
Summer’s finest fruits are the heroes of these refreshing plates, partnered with sorbets, granita and tropical twists
Recipes and photography by Bauer Syndication .
PINEAPPLE CARPACCIO WITH MANGO SORBET
BERRY CHERRY SALAD WITH R A SPBERRY SORBET, PG 120
PINEAPPLE CARPACCIO WITH MANGO SORBET SERVES 6
INGREDIENTS 1 ripe pineapple, peeled 2 passionfruit Finely grated zest 1 lime Roasted macadamia nuts, chopped, to serve MANGO SORBET 3 ripe mangoes (about 650g), peeled, diced 2 ½ Tbsp rice malt syrup 100ml water Juice 1 lime, or to taste
1 For sorbet, purée mango with the rice malt syrup and water until smooth, then strain through a fine sieve. Transfer purée to icecube trays (or place ¼ cupfuls in separate snap-lock bags) and freeze overnight.
2 Transfer cubes to a food processor and process until smooth, adding lime juice to taste, then freeze in a container until just firm. Sorbet is best eaten within 2 days.
3 Working around outside of pineapple, shave off very thin slices with a knife until you reach the core (this can be done ahead and the slices refrigerated until needed).
FIGS WITH CARDAMOM YOGHURT & NUT CRUMBLE SERVES 4
BERRY CHERRY SALAD WITH RASPBERRY SORBET SERVES 4
INGREDIENTS 8 figs, trimmed and halved Raw honey, for drizzling NUT CRUMBLE 40g roasted cashews, coarsely chopped 40g roasted almonds, coarsely chopped 20g pumpkin seeds 20g rolled oats 10g sunflower seeds 30g honey CARDAMOM YOGHURT 250g Greek-style yoghurt ¼ tsp ground cardamom, or to taste ½ vanilla bean, seeds only
1 For nut crumble, preheat oven to 180°C and line a baking tray with baking paper.
2 Toss ingredients in a bowl to coat everything in honey, scatter over the tray and roast until golden (6-9 minutes). Cool, then crumble. This will keep in an airtight container for up to 1 week.
3 For cardamom yoghurt, whisk ingredients in a bowl and refrigerate until required.
4 Arrange figs on plates with a spoonful of cardamom yoghurt, scatter nut crumble on top, drizzle with raw honey and serve.
INGREDIENTS 250g (about 1 punnet) strawberries, sliced 125g (about 1 punnet) raspberries 12 cherries, halved and pitted 2 Tbsp rice malt syrup Juice ½ lime ½ tsp rose water, or to taste RASPBERRY SORBET 500g (about 4 punnets) fresh or frozen raspberries 150g rice malt syrup 90ml water, plus 1 Tbsp extra TO SERVE Lemon balm leaves or finely grated lemon zest 1 For raspberry sorbet, purée raspberries, 90g of the malt syrup and 90ml water in a food processor until smooth, then strain through a fine sieve. Divide among ice-cube trays (or place ¼ cupfuls in separate snap-lock bags) and freeze overnight.
2 Transfer cubes to a food processor, add remaining malt syrup and 1 Tbsp water and process until smooth, then freeze in a container until just firm. This makes about 500ml of sorbet and is best eaten within 2 days.
3 Toss salad ingredients in a bowl to combine and serve topped with a scoop of sorbet and a sprinkle of lemon balm leaves or zest.
120 | yhg FIGS WITH CARDAMOM YOGHURT & NUT CRUMBLE
MANGO, PAPAYA & CHILLED COCONUT TAPIOCA SERVES 6
INGREDIENTS 100g tapioca pearls (available at Asian supermarkets and some organic shops or bulk-food stores) 400ml coconut milk ½ tsp salt 2 mangoes, peeled, cut into small wedges ½ papaya, peeled cut into small wedges Shaved fresh coconut, to serve Finely grated lime zest Coconut sugar, to taste Lime wedges (optional), to serve 1 Bring a large pot of water to the boil and sprinkle in the tapioca pearls. Boil, topping up with extra boiling water from the kettle if necessary, until translucent (25-30 minutes).
2 Drain in sieve, rinse under cold water to remove excess starch, drain and tip into a bowl. Stir in coconut milk and salt and chill in fridge (at least 3 hours).
3 Divide tapioca between bowls, top with mango, papaya, coconut and zest, scatter with coconut sugar and, if desired, serve with lime wedges for squeezing.
Tapioca is made from cassava and is great as a gluten free dessert.
MELON GAZPACHO WITH BASIL SERVES 6
INGREDIENTS ⅔ rockmelon ¼ small seedless watermelon Basil leaves, to serve MELON GAZPACHO 1kg peeled seedless watermelon, coarsely chopped 90g rice malt syrup, or to taste Juice ½ lime, or to taste 1 For melon gazpacho, process ingredients in a blender until very smooth. Transfer to a plastic container and refrigerate until well chilled (2-3 hours). It will separate with time, so stir it thoroughly before serving.
2 Scoop rockmelon and half the watermelon into balls with a melon baller, and cut the remaining watermelon into small wedges.
3 Divide balls and wedges between bowls and pour in the chilled gazpacho. Season with ground black pepper, top with basil and serve.
Make this fruit gazpacho ahead to give it time to chill thoroughly, then give it a good stir just before you serve.
Kombucha is low in sugar so it freezes nicely. The key to this dish is to have super ripe peaches.
PEACHES & BERRIES WITH KOMBUCHA GRANITA SERVES 4
INGREDIENTS 2 peaches, pitted and thinly sliced 60g (about ½ punnet) blackberries 60g (about ½ punnet) blueberries Shiso leaves (see note) or mint leaves, to serve –optional GINGER-KOMBUCHA GRANITA 2 peaches, coarsely chopped 400ml peach or ginger kombucha 60g rice malt syrup, or to taste 1 ½ tsp coarsely grated ginger
1 For ginger-kombucha granita, process ingredients in a blender until very smooth. Pour into a deep tray and freeze, scraping occasionally with a fork to form crystals, until frozen (6 hours or overnight). Scrape to loosen 30 minutes before serving, and return to freezer. Chill a platter.
2 Spoon granita over the platter, top with peaches, berries and, if desired, shiso or mint leaves. Serve immediately.
TIP Shiso, a herb similar to mint, is available from some Asian food stores.
ORANGES WITH DATES, NUTS, MINT & QUATRE ÉPICES SERVES 4
INGREDIENTS 4 oranges, chilled then peeled and thinly sliced into rounds 4 medjool dates, chilled then pitted and sliced 20g pistachios, coarsely chopped 20g pine nuts, toasted 1 Tbsp rice malt syrup 2 Tbsp freshly squeezed orange juice Torn mint leaves, to serve QUATRE ÉPICES SPICE MIX 1 tsp black peppercorns 1 clove ½ tsp finely grated nutmeg ½ tsp ground ginger
1 For quatre épices, finely grind ingredients in a spice grinder or with a mortar and pestle.
2 Arrange sliced orange, dates, pistachios and pine nuts on serving plates. Combine rice malt syrup and orange juice in a jar and shake well to combine, then drizzle over fruit. Scatter with mint, add a sprinkle of quatre épices and serve. •
Quatre épices, also known as French allspice, lends a Moroccan flavour to this simple orange salad.
WE LOVE DAN’S BLUEBERRIES. AND YOU WILL TOO.
ForCountdownbuyerEstelle,sourcingtheplumpest,juiciest GrowerFreshblueberriesisalabouroflove.Onewhichfindsher workingalongsidelongtimegrowerDanHutchinsandhis teamatNZGourmetinHastings-wherethecombination offertilesoilandperfectgrowingclimatecreatethekindof blueberriesthathavehadussmittenfor15years.Ofcourse foryou,Dan’sGrowerFreshblueberriesareonlyasfarasyour nearestCountdownstore,andavailableonline.
O N SALE 1 0 FEB
NEXT MONTH
HOW T O D O WHITE RIGHT
+ FRESH HOMES + CRISP KITCHENS + 3 WAYS WITH WHITE
B A T H R O O M SPECIAL + Tiles, towels & taps + Vic Bibby’s ensuite reno + Design tips for small spaces
Y
Gardening, landscaping and outdoor living Garden O U R
Tiny but mighty No space for a vege garden? No worries, just cultivate your own microgreens on the window sill. Highly nutritious and easy to grow, microgreens are seeds harvested a few days after their germination. You can grow an enormous variety of veges as microgreens − from salad greens to herbs and beetroot. Turn to page 132 for a beginner’s guide to growing herbs, both in their micro and macro forms.
