Scottish Wool

Thought I would squeeze this in before tomorrow. Just arrived, Scottish 100% Wool Blankets in a beautiful donkey grey. Now, if anyone can give you tips on staying warm this winter it would have to be the Scots! Wrap yourself up in one of these!

See you tomorrow!

K x

©Kara Rosenlund

Humble Toast

© Kara Rosenlund

I am loving this cold rainy snap here in Brisbane. Thought I would share my belated lunch with you - humble toast with raspberry jam! I have pinched Timothy O's scarf and am make believing I am back in London!

P.S Beautiful sourdough by Brewbakers as usual.

x

Hiya Hyacinths

© Kara Rosenlund

One thing I love about autumn is planting bulbs. Come spring your garden or garden pots will be blooming with gorgeous flowers. Over the weekend I decided to plant some hyacinths bulbs in the large pots out the front under the gardenias... super easy; hyacinths have a delicious fragrance which smells a lot like bubble gum and they come in many different colours, purple, pink, blue and white.

Make a series of holes 15cm in depth and 20cm apart and pop your treasures in, cover with dirt and water; come spring you will be laughing.. and smelling like bubble gum!

x

Saying it with Food - Potato Gratin

© Kara Rosenlund

Cream and Potatoes; they would have to be one of my favourite chilly night combinations!

Autumn makes everything better and this recipe for Potato Gratin is no exception! Ideal for entertaining large numbers or dividing into ramekins and making individual servings. Perfect for serving along side poultry, game or fish. Below is the luxury version of the humble potato bake.

Potato Gratin

INGREDIENTS

300ml double cream

100ml milk

2 garlic cloves, crushed

800g potatoes, peel and cut into 2-3mm slices

2 tablespoons freshly grated parmasen cheese

sea salt and freshly ground black pepper

fresh thyme

Method

Preheat the oven to 180 degrees.

Place the cream, milk and crushed garlic into a pan and bring to the boil.

Season and add the potatoes, mixing well.

Transfer the mixture to an ovenproof dish, spreading it out so there is an even distribution of glorious cream.

Cover with foil and bake in the oven for 50 minutes, until the potatoes are tender.

Remove the foil and sprinkle with the parmesan and fresh thyme and return to the oven for ten minutes, until brown on top!