Thursday, 21 January 2016

ONE ROOM 4 VERSIONS

This post is about styling/decorating.
I used the same background, and I created four different versions of the same room.
I just changed textures, frames, items, etc.

1. Marine with lots of reds and navy blue.
2. Costal. This is my favourite, and it is the direction, I am planning to go with the rest of the house.
3.Neutral. Great for winter time. I will probably add more layers, textures, candles to make it more cozy once winter will arrive.
4. Full of colours. I have been using this set up at the moment. It is full of life, a bit of country. Great for summer time, and it brings back good memories from my childhood. 

I invited my friend who is professional real estate photographer, and has a good an eye for detail. Thanks Jack!!! :D

The pictures (finally) are very good quality. They look great on a big screen. I am extremely happy with the results.

To see how I transformed this room:

1. Board and batten.
http://house4you2.blogspot.com.au/2015/10/board-and-batten.html
2.Gallery.
http://house4you2.blogspot.com.au/2015/12/photo-gallery.html

Be prepared for loads of photos.

Enjoy.

1. NAVY








2. COSTAL








3. NEUTRAL







4. COUNTRY








Alicja.


Monday, 11 January 2016

SEAFOOD IN BANANA LEAVES

Ingredients:
  • seafood: white fish fillets 600-800g cut into 5cm pieces, scallops 200g and prawns 200g
  • sweet tamarind
  • 2 lemons sliced
  • 2 banana leaves
  • string
  • mango diced
  • marinate: 100ml coconut cream, zest and juice of 2 limes, 2 cloves of garlic crushed, handful of sliced spring onion, 1tsp curry powder, salt n pepper, 1 chilli chopped (optional for spicy version)


Prepare marinate by mixing all ingredients in a large bowl then add seafood, stir well and set aside. Prepare banana leaves by cutting into 20x20cm sheets. Once ready place them on hot pan one by one for few second on each side to make them more flexible. Now start wrapping.

Simply place some seafood mix in the centre of the leave with piece of sweet tamarind. Fold sides into centre and front and back after. Tight with string across each side. Once all done place them under hot salamander for around 7min each side. Serve with mango, lemon and side rice. Enjoy.