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The best advice my dad gave me: Robyn Papworth, Move4Health
Robyn Papworth shares her dad’s wise words in our latest installment of The best advice my dad gave me.
“My dad’s greatest piece of advice was how to change a flat tyre and restart my old Volkswagen Beetle.
This came in handy a few times when my poor little bug decided it didn’t have the energy to go up a large hill or keep up with the traffic on the freeway.
I still hear my dad’s voice in my head when I drive my old beetle out on a day trip.”
Robyn is an Exercise Physiologist, mother of twins, entrepreneur, and supportive wife. Robyn says, “I love being a mum, wife, and behavioral therapist for children with learning difficulties and I hope that my wisdom can help my kids keep out of trouble when they need to later in life.” Learn more about what Robyn does here: www.move4health.com.au
PRODUCT OF THE WEEK: Joseph Joseph No-Spill Salt and Pepper Mill
Competition time! Your chance to win a SUCK UK Bottle Light…
We’ve fallen in love with these SUCK UK Bottle Lights. They’re a fantastic way of creating soft mood lighting, whilst reusing old wine bottles you can’t quite bear to part with for sentimental reasons.
Handmade Father’s Day gift: Chocolate Poster
Now this is a Father’s Day gift you could have some fun with – we’d love to see a version using Aussie chocolates…
- This is a fun way to give dad his favourite treats for Father’s Day
- It’s a personalised gift as you can select their favourites and tailor the message to suit
- This would look great with some classic Aussie treats, like Caramello Koalas and Freddo Frogs, or another other small treats, like little packets of chips, nuts, etc.
- In addition to dads, this would make a fun present for anyone – men, women and kids.
Father’s Day Recipe: Glamarama Vegetable Dumplings (Pot-Stickers)
DUMPLING WRAPPERS (or use store bought wrappers)
Ingredients:
- 2 cups plain flour plus ¼ cup extra for dusting
- ½ teaspoon salt
- ⅔ cup water
Directions:
- Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a 3-5 minutes until the dough gets a little softer.
- Cover with cling wrap and let the dough sit for 20 to 30 minutes on the kitchen counter.
- Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and elastic. It should be very stretchy.
- Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
- Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin to round circle disks.
- Repeat with second half of mixture.
DUMPLING FILLING
Ingredients:
- 1 leek, thinly sliced
- 2 carrots, grated
- 1 cup of mushrooms, chopped
- ½ block of firm tofu, crumbled
- 1 handful of green beans, chopped
- 4 tablespoons of soy sauce
- ¼ teaspoon of cayenne pepper or 1tbs chilli sauce
- ½ bottle of Glamarama Summer Ale (reserve the rest for drinking)
Directions:
- In a dash of oil, fry leek, carrot, mushroom, tofu and green beans in a hot pan for 1 minute.
- Add cayenne or chilli sauce and stir through.
- Add soy sauce and stir until the sauce is almost all evaporated.
- Add beer, a ‘slosh’ at a time until the beer is all evaporated.
- Taste mixture and adjust seasoning.
- To make dumplings, place a small spoonful of the filling in the centre of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold in half and seal the edges.
- To pan fry the base of the dumplings, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the dumplings until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the dumplings for another 2 minutes or so, dish out and serve hot with a dipping sauce!
(Dumplings can also be steamed)
This recipe was kindly shared with us by Renae Smith (Masterchef 2014), which she created using a Sydney Brewery beer called Glamarama. Learn more about Renae at www.renaesmith.com.au.
Thursday thought…
Top ten Father’s Day gifts for hard-working dads
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The best advice my dad gave me: Katherine Vaughn, Milk Tooth
Katherine Vaughn shares her dad’s wise words in our latest installment of The best advice me dad gave me.
“The best thing my dad taught me was how to be savvy with money. This has helped to get me into a position where I can pursue my entrepreneurial streak and spend more time with my young family.”
Katherine Vaughn is the owner of Milk Tooth, an online store full of beautiful design, decor and toys for babies and children. View the range at www.milktooth.com.au.