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Nook + Nest does not claim ownership of any images unless otherwise noted. We credit images with the source when possible. If prompt removal is required, please email hello@nookandnest.com and we will work to accommodate your request.

Wednesday
Nov302011

DIY Bow Tying

{images via under the inkfluence}

A must learn with the holiday season fast approaching. Head on over to Under The Inkfluence for the full how-to!

Friday
Nov252011

R is for ‘Roasted Lamb Rack with Mint & Cucumber Salsa’

{image and recipe via gourmet recipes // image embellished by nook + nest}

Roast rack of lamb is such an elegant meal with a rich, but delicate, flavor. It never fails to impress. I usually reserve it for special occasions, or when entertaining small dinner parties with close friends or family. This recipe is a must read!

Ingredients

Mint & Cucumber Salsa
1 cup mint leaves, coarsely torn
2 small Lebanese cucumbers, diced (peeled if desired)
12 anchovy fillets
1 tablespoon caster sugar
2 tablespoons malt vinegar
sea salt
freshly ground black pepper

Potato Salad
500g baby potatoes, washed
sea salt
freshly ground black pepper
1 small red onion, finely sliced
150g cow’s milk feta
½ cup flat-leafed parsley leaves
¼ cup extra virgin olive oil

For the lamb
2 x 8-bone lamb racks, trimmed of any sinew
sea salt
freshly ground black pepper
2 tablespoons finely grated lemon zest
2 tablespoons finely chopped thyme or oregano leaves
2 tablespoons olive oil

Directions
Mint & Cucumber Salsa
Combine all the ingredients and season with salt and black pepper to taste.

Potato Salad
Boil the potatoes in plenty of salted water until cooked through. Drain, peel and slice the potatoes. Place in a serving bowl with the remaining ingredients and serve warm.

For the lamb
Preheat the oven to 220°C. Rub the lamb well with all the remaining ingredients. Brown the lamb racks in a heavy-based frying pan then transfer to an oven dish and roast for around 15 minutes, or a little longer if the racks are large.

Rest the lamb in a warm place for at least 7 minutes. Carve the lamb into cutlets and serve with the potato salad and salsa. Serves 4



Thursday
Nov242011

Happy Thanksgiving!

{image from every girl needs a little sparkle}

Wherever home or the heart is, I hope you all have a wonderful time celebrating the Thanksgiving holiday with friends, family, and loved ones. Even in these hard times, it's important to remember we have lots to be thankful for.

Friday
Nov182011

Q is for ‘Quinoa Salad’

{image and recipe via 101 Cookbooks // image embellished by nook + nest}

Quinoa (pronounced KEEN-WAH), a childhood taste that I am all too familiar with. I really do enjoy its earthy, nutty flavor and all the added health benefits. I usually eat it with salmon….I think the two flavor profiles complement each other nicely.

Serves 4 - 6

Ingredients

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

 

Directions

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.



Thursday
Nov172011

Whites and Brights

{image from brabourne farm}

{image from down and out chic}

{image from small shop studio}

One half of our design team is drawn towards warm, cozy and earthy tones. The other half is smitten with crisp white with pops of color sprinkled in the mix. We both agree, however, that these living rooms are spectacular!

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