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Therese Spoon

cutlery

Showing all 9 results

  • Kuro Dipped Chopsticks Set 2 Pairs Black / Gold

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  • Kuro Dipped Chopsticks Single Set Black / Gold

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  • Kuro Dipped Cutlery Set Black / Gold

    $29.00     Add to cart

  • Luna Dipped Chopsticks Set 2 Pairs White / Gold

    $15.00     Add to cart

  • Luna Dipped Chopsticks Single Set White / Gold

    $10.00     Add to cart

  • Luna Dipped Cutlery Set White / Gold

    $29.00     Add to cart

  • Petale Dipped Chopsticks Set 2 Pairs Rose / Gold

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  • Petale Dipped Chopsticks Single Set Rose / Gold

    $10.00     Read more

  • Petale Dipped Cutlery Set Pink / Gold

    $29.00     Add to cart
This flavourful Herbed Green Shakshuka is the perf This flavourful Herbed Green Shakshuka is the perfect breakfast for a bright & sunny summer morning; served in my vibrant new @crumble Sunny Yellow Casserole Dutch Oven. With a durable, heavy base and a premium enamel coating, the @crumble Shallow Casserole is perfect for distributing heat evenly, achieving the most evenly cooked Shakshuka with just the right amount of caramelisation. Get your hands on one while the New Years Sale is on- with 40% off site wide (and an extra discount with my code THERESESPOON10) click via the link in my bio to get yours today. RECIPE- serves 2 1 tbsp olive oil 15g unsalted butter 1 leek- white parts sliced 3 spring onions- sliced 300g baby spinach (or sub for kale or Swiss chard) 1 garlic clove- crushed 1 green chilli- chopped 1 tsp ground cumin 1 tsp ground coriander 20g parsley leaves- chopped 10g dill- chopped 1 tbsp lemon juice 4 eggs Salt & black pepper Crumbled feta to serve Add oil & butter to the Casserole Dutch Oven and place on medium heat. Once the butter has melted, add the sliced leek and cook for 5 minutes or until softened. Add the spring onions and cook for a further 2 minutes, then add the garlic, chilli, ground cumin & coriander seed, stirring and cooking for a further minute. Add the spinach, parsley & dill, and a pinch of salt. Cook until the spinach has wilted, then use a wooden spoon to make 4 indents in the mix. Crack an egg in each indent, then season with salt & pepper. Reduce heat to low, cover the pan and cook for 4 minutes or until the egg whites have set. Squeeze over with lemon and crumble over with feta, then serve warm. This recipe has been adapted from @sami_tamimi & @tara.wigley Green Shakshuka recipe in ‘Falastin’
Picnic platter perfection; what better way to enjo Picnic platter perfection; what better way to enjoy the sunshine than a little outdoor cheeseboard with friends? Today I’m grazing on a couple of washed-rind bries & Cheddar, juicy berries, chocolate coated almond and @180degreesbiscuits Oat Crackers. With a light & luxurious mouthfeel and a selection of tasty flavours, these crackers pair perfectly with cheeses and are #CreatedForTaste #ad
Salmon Sashimi Wonton Cups; crunchy & creamy with Salmon Sashimi Wonton Cups; crunchy & creamy with just the right amount of heat; be sure to serve these up this entertaining season, they’re super easy to make and mega tasty Makes 12 cups: 12 wonton wrappers 1 mini-muffin tin Olive oil spray 1/2 avocado 1 tsp lemon juice Salt + pepper 150g salmon sashimi- cut into 1cm cubes 1 tbsp kewpie mayonnaise 1/2 tbsp sriracha 1 tsp soy sauce 1 tsp sesame oil 2 tsp toasted sesame seeds (I use a mix of black + white seeds) 1 tbsp chives- finely chopped Preheat the oven to 160*C. Spray the muffin tin with olive oil, then carefully place the wonton wrappers in each mould, shaping and folding it into the cups. Spray over with another thin layer of olive oil Bake for 12 minutes or until golden and crispy, then leave to cool before removing the cups from the muffin tin. In the meantime, mash the avocado with a fork, add the lemon juice, and season with salt and pepper to taste. Combine all of the diced salmon with the mayonnaise, sriracha, soy sauce, sesame oil, and sesame seeds. Gently mix until well combined. Assemble the wonton cups by first adding a spoonful of avocado puree to the base, followed by a spoonful of the salmon sashimi mixture. Once all the cups are filled, garnish with a sprinkle of chopped chives
Eating & drinking my way up Tasmania’s east coas Eating & drinking my way up Tasmania’s east coast 🦪🥂 10 sublime days of freshly shucked oysters by the dozen, the crispest white wines, lots of wallabies (both to dine on and to spot wandering the bushes), tasty local cheeses, all accompanied by a beautiful mountainous backdrop. Absolute bliss.
Kimchi & Guanciale Spicy Udon; thick & chewy udon Kimchi & Guanciale Spicy Udon; thick & chewy udon noodles tossed with charred kimchi and a deliciously cravable gochujang sauce. All topped off with crispy fried guanciale, toasted sesame seeds, and a yolk for added creaminess. Save this one for a super simple 10 minute dinner! INGREDIENTS (serves 2) * 1 packet Udon noodles * 30g guanciale- diced (or sub with bacon or pancetta) * 1 cup kimchi Gochujang Sauce * 1 tbsp korean soy sauce * 1 tbsp gochujang * ½ tbsp korean chilli flakes * 1 tbsp honey * 1 clove garlic- minced * 1 tsp sesame oil To Serve * 2 egg yolks- separated * 2 stalks spring onions- thinly sliced * 1 tbsp white & black sesame seeds- toasted INSTRUCTIONS Whisk together the ingredients for the gochujang sauce in a small bowl. Set aside. Add the diced guanciale to a cold cast-iron skillet or wok. Place over medium heat, and cook for 3-4 minutes, or until the fat starts to render and the guanciale is crisp. Remove the guanciale with a slotted spoon, and set aside. Wipe up any excess fat, leaving enough to fry the kimchi Over medium-high heat, add the kimchi and fry for a minute or two before tossing- this will allow the kimchi to caramelise. Cook until lightly charred and golden, then remove from heat. Cover the udon noodles with boiled water for 2-3 minutes, then drain. Add the noodles to the skillet with the kimchi, then pour over with the gochujang sauce. Stir to combine, then give it a taste; if your kimchi is quite mild, add 1 tbsp of some kimchi juice from the jar and season to your liking. Add the spring onions, sesame seeds, and the fried guanciale, and toss once more until everything is combined. Divide into 2 serving bowls, then create a small well at the centre and gently drop an egg yolk in each bowl. Serve immediately
CHRISTMAS COBBLER; warm jammy berries topped with CHRISTMAS COBBLER; warm jammy berries topped with festive star-shaped biscuits. Serve this up at the end of a festive feast with a scoop of vanilla ice cream, that will surely guarantee you a spot on Santa’s Nice List. Christmas came early this year when I received my new @crumble 26cm Round Skillet in Princess Purple; crafted to last a lifetime & coated in the most gorgeous range of enamel colours. @crumble are having a Christmas Sale on now; get a bonus discount with my code THERESESPOON10; click via the link in my bio to get yours today. RECIPE- Serves 4-6 Berry Filling: - 750g Mixed Berries - 1 1/2 tbsp cornstarch - 85g white sugar - 1 tbsp lemon juice - 1 tsp vanilla extract Biscuit Topping: - 210g plain flour - 1/2 tsp salt - 35g caster sugar - 1/4 tbsp baking powder - 90g butter- cut into small cubes and keep cold - 150ml thickened cream - 1 egg- beaten Icing sugar- to dust Vanilla ice cream- to serve Pre-heat the oven to 180*C. Combine the berries with the cornstarch and toss to coat. Add the sugar, lemon juice and vanilla and mix well. Spread the berry mixture evenly onto your skillet. For the topping, in a mixer with a paddle attachment, mix the flour, salt, sugar and baking powder on low speed. Add the diced cold butter and mix until the mixture resembles coarse breadcrumbs. Pour in the cream, and continue to mix on low speed until everything is evenly combined. Transfer the dough to a floured surface, and roll out into a 1cm thick sheet. Use cookie cutters to stamp out stars, then arrange these over the fruit so that they are touching. Brush the stars with the egg wash, then bake for 30-40 minutes or until the berry syrup is bubbling all around the edges, and the biscuits are golden brown. Dust over with a layer of icing sugar, and serve warm with a scoop of ice cream.
Roasted Bone Marrow Butter + Anchovy Crostini- a d Roasted Bone Marrow Butter + Anchovy Crostini- a deliciously decadent snack. Whip up a log of this butter, slice into discs to top off a steak, eat it on sourdough, or pair it with salty anchovies and chives. To make the butter: 1 beef marrow bone- canoe cut 60g butter- softened 1/4 tsp sea salt 1/4 tsp black pepper Preheat the oven to 220*C (fan-forced). Place the marrow bones on a roasting pan, carefully arrange & separate with scrunched foil to keep them upright and level. Season with salt & pepper. Roast for 15-18 minutes (rotate the pan halfway through) until the marrow is gently bubbling. Leave for 20 minutes or until the marrow bones have cooled slightly. Scoop the marrow out of the bone into a food processor, add the softened butter and a pinch of salt, and give it all a whizz until well combined. Roll the butter into a log using baking paper and refrigerate (or freeze) until ready to use.
GINGERBREAD SPELT STARS ⭐️ soft & chewy, flavo GINGERBREAD SPELT STARS ⭐️ soft & chewy, flavoured with honey & a delicious blend of warming spices, these are really simple to make (and great fun to decorate! Wrap these up with a pretty ribbon, gift them to friends and loved ones; home-baked treats make the best gifts. RECIPE- makes 15-20 stars DRY INGREDIENTS: 2 tsp ground ginger 1 ½ tsp cinnamon ½ tsp nutmeg ½ tsp ground cloves ½ tsp ground cardamom 1 ½ cup (180g) wholemeal spelt flour ½ tsp bicarb soda Pinch of sea salt WET INGREDIENTS: 100g honey or maple syrup 1 tsp vanilla extract 50g (¼ cup) butter- melted 30ml milk of choice ICING 150g icing sugar 2 tbsp warm water OR Melted dark chocolate Pre-heat the oven to 150*C. In a mixing bowl, combine all of the dry ingredients. In a food processor, combine the honey, vanilla extract, melted butter and milk and mix until combined. Scrape the wet ingredients over the dry and mix with your hands until combined. The dough should stick together and feel like playdough. If the dough is too sticky, add some more flour. If it’s too dry, add a bit more milk. Roll the dough into a ball and wrap in paper, then refrigerate for an hour. Roll the dough out on baking paper until it is about 3-5mm thick, and cut shapes using a cookie cutter. Spread the cookies out over a lined baking tray. Bake the cookies for 4 minutes, then rotate your tray to ensure the cookies bake evenly. Bake for a further 4 minutes- the cookies should be slightly risen and lightly golden. Remove from the oven and leave to cool for 20 minutes. Whisk the icing sugar with water until a smooth paste forms, and scrape the icing into a piping bag. Alternatively, melt the dark chocolate in the microwave at 15 second intervals until melted and smooth, then pour the chocolate into a piping bag. Decorate your stars to your liking, and leave them to set for 3-4 hours
DUTCH OVEN CLEANING HACKS! Featuring my pretty in DUTCH OVEN CLEANING HACKS! Featuring my pretty in pink @crumble Dutch Oven; use my code THERESESPOON10 for a sweet discount; click via the link in my bio to get yours today. Burnt sticky bits at the base of your pot? Clean it up effortlessly; Add 4 cups of water to your dirty Dutch Oven and bring to boil. Add 2 tbsp baking soda, let it simmer for a few minutes, then scrub the burnt bits with a wooden spoon and it’ll all come off! As for caring for my Crumble Dutch Oven, some of my top tips are: 1. Use a soft sponge and gentle soap- avoid any hard bristles or metal scourers! You’ll want to keep the enamel from getting scratched! 2. Let the pot cool down completely before rinsing; a shock in temperature can damage the coating 3. Don’t soak the dutch oven for long periods of time; use the baking soda hack if you have stubborn stains. 4. Dry off the dutch oven completely before storing- you don’t want any rust or stains damaging that gorgeous colour! FYI the Crumble Dutch Oven is also dishwasher friendly; so just pop it in if you’re lazy like me. What do you think; have you tried the Baking Soda trick, or do you have any other dutch oven cleaning hacks?
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© 2020 Therese Spoon