Archive for August, 2012

August 31st, 2012

White Strawberry-Lemon Sangria

Some might argue that a true sangria is red.


Me, I don’t care either way. It’s sangria. When you’re drinking sangria – regardless of the hue – life is automatically good. Who would want to argue with that?

This sangria in particular has become a fast fave in our house. It’s sweet, but not sickeningly sweet. It’s just-right sweet. The strawberries lend their signature summery taste while the sour lemon keeps everything in check. Lemon-lime soda tops it off and, I think, makes this sangria particularly drinkable – in a bit of a dangerous way, actually.

Source: via Colleen on Pinterest

And then there’s the buzzed fruit. Thanks to the addition of rum, the strawberries and apples are nice and kicky – perfect for picking out of the glass for a quick nibble.

This is such a wonderfully refreshing sangria – great for the hot, muggy days ahead. And warm summer evenings. And sunny afternoons. And maybe even right now.

Recipe type: Beverage
Author: Kare
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Yield: 6
Strawberries, lemon, apples, white wine, and rum make a perfect summer sangria that’ll knock your socks off.
  • 2 lemons, thinly sliced
  • 1 apple, cored and sliced (any kind)
  • 1 cup strawberries, hulled and sliced lengthwise
  • 1 750 ml bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc or Chardonnay)
  • 1/2 cup white rum
  • 4 cups lemon-lime soda
  1. Add lemon slices to a large pitcher, then the apples, then the strawberries.
  2. Pour the wine and rum over the top.
  3. Cover and place in the refrigerator for 4 – 5 hours.
  4. Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.
August 30th, 2012

Gardening {Spring}

Here is some Martha Stewart Tips on How to Grow….



Source: via Robin Dee on Pinterest

Source: via Robin Dee on Pinterest

Source: via Robin Dee on Pinterest

Source: via Robin Dee on Pinterest

August 21st, 2012

Acne Miracle Mask {beauty}

Source: via Jena on Pinterest


2 tablespoon honey
2 tablespoon nutmeg
2 teaspoons milk (Make sure TEASPOONS)

Mix ingredients together in a bowl with a spoon, pushing the mixture into the bowl with the bottom of the spoon. Then apply to skin working outwards. Let sit for 10-15 minutes before rinsing. Follow with your favorite moisturizer!

August 15th, 2012

Healthy {yummy} Snacks

Snacks by Pasella

Sweet corn and chorizo fritters & Crab cakes served with spicy salsa

Sweet corn and chorizo fritters

(Makes 8)

100g chorizo, sliced*
250g potato mash
400g sweetcorn
2t chopped fresh coriander
1-2T finely chopped onion
1-2T finely chopped celery
1 egg yolk
125ml flour
1 egg, lightly beaten
125ml breadcrumbs
2T olive oil, for frying
1t mild chilli powder
150ml sour cream
cucumber and gem lettuce, to serve

Fry the sliced chorizo in a pan until crispy. Stir the chorizo into the mashed potato, then add the sweet corn, coriander, onion, celery and the 1 egg yolk. Shape the mixture into 8 evenly sized patties. Coat each patty in plain flour, then dip in beaten egg and roll in the breadcrumbs to make fritters. Heat 2T olive oil in a pan and fry the fritters until golden, then place on a baking tray and bake in an 180ºC oven for 10 minutes until warmed through. Meanwhile stir 1t mild chilli powder into 100ml soured cream. Mix some sliced cucumber with some roughly chopped Little Gem lettuce. Serve with the sweetcorn and chorizo fritters and the chilli sour cream dip.

*You can replace the chorizo with bacon or thickly cut ham.


Crab cakes served with spicy salsa
Perfect snacks for those days of sitting in front of the TV to watch a good rugby game! Fresh grab meat works the best but tinned crab meat will also do.

60 g red bell pepper, small dice
60 g green bell pepper, small dice
1 bunch green onions, sliced
1 garlic clove, chopped
450 g crab meat
50 ml heavy cream
250 g mash potato
1 T English mustard
1 T Worcestershire sauce
1 t Tabasco sauce
1 T finely chopped parsley
1 t lemon zest
1 T finely chopped coriander
1 T finely chopped fennel
50 g flour
1 egg, slightly beaten
100 g breadcrumbs

¼ cucumber, chopped
1 pepper, chopped
handful coriander, chopped
1 chilli, chopped
1T grated ginger
sea salt and pepper
2 T olive oil
1 T white wine vinegar

Saute the bell peppers, onion and garlic in a small amount of butter until tender. Combine this with the crab meat, cream, potato mash, mustard, Worcestershire sauce, Tabasco, parsley, lemon zest, coriander and fennel. Season with salt and pepper, Mix to combine all the ingredients. Shape into balls of your desired size. Coat the crab cakes in the flour, then beaten egg, then in the breadcrumbs. Chill for about ½ hour. Deep fry at 180ºC until golden brown.For the salsa – combine all the ingredients and serve with the hot crabcakes.


Source: Pasella

August 12th, 2012

Happy Birthday {me}

Yes its that time of the year again that i turn i year older… fun but not so fun…So ill just focus on the fun part. Me 2 Me Gifts with no guilt {heart}

Here is a few of my favorite things…

For more click on image or follow my Wishlist Board on Pinterest.

Image Sourced from Pinterest.

August 8th, 2012


Celebrate Women’s day with a Cocktail, yummy.


Source: via Robin Dee on Pinterest