Christmas all year long!

EMMYLOU’S CHRISTMAS TABLE

Christmas has come and gone, but the recipes from my Christmas Special can still be enjoyed all year round. Hit the links below to find your faves…or start planning ahead!

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BINGE OLD EPISODES

S03 E06 Emmylou Loves

Season Finale Fashion Parade with Timomatic

S03 E05 Emmylou Loves

Who Weekly Shoot

S03 E04 Emmylou Loves

Channel 10 Billboard, 2019 Antenna Awards

S03 E03 Emmylou Loves

Celebrity Name Game, Cookbook Shoot

S03 E02 Emmylou Loves

Community Cookbook Day

S03 E01 Emmylou Loves

Show and Tell Podcast

S02 E06 Emmylou Loves

Season Finale

S02 E05 Emmylou Loves

Hectic Week, Preparing for NY

S02 E04 Emmylou Loves

Intense Training with Coach Mark Mariani

S02 E03 Emmylou Loves

Cooking Portugese Cooking & Announcing Phuket

S02 E02 Emmylou Loves

Swimming With Dolphins & Self Defence In Practise

S02 E01 Emmylou Loves

Hosting a Self Defence Night

S01 E05 Emmylou Loves

Season Finale LIVE with Christian Hull

S01 E04 Emmylou Loves

LIVE with Angry Dad

S01 E03 Emmylou Loves

LIVE with Chyka Keebaugh

S01 E02 Emmylou Loves

LIVE with Sarah Roza

S01 E01 Emmylou Loves

Season Premiere with Special Guests Peter Hitchener and Sophie Cachia

DOT COM SOCIAL

Season Premier! How to Collaborate & Nail Facebook Marketing

#emmyloulovestv

CURRY PASTE

6 x long fresh red chillies (if you don’t like it spicy leave the seeds out)
3 x golden shallots diced
5 cloves garlic, peeled and crushed
3 x lemongrass stalks white part only finely sliced (keep the stems to put in the pot for extea flavour
7- 9cm piece of fresh galangal or ginger peeled & sliced
I like to add both ginger and galangal!

Spices- i add them to the paste once i have fried it off for five min.

1/2 tablespoon ground turmeric
1 teaspoon cardamom powder
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground nutmeg

INGREDIENTS
1.5kgs beef of your choice, cut into big arse chunks
2 x cinnamon stick
5 x star anise
1 tablespoon tamarind puree
1 tablespoon fish sauce
7 x large kaffir lime leaves finely sliced
1½ tablespoon palm sugar or brown sugar
vegetable oil for sealing the meat
250ml vege stock ( optional) this will depend on how dry you like it.
400ml can of coconut cream
400ml can of coconut milk
2 x coriander roots well washed (those mother fuckers are sandy so wash and soak them for a while before using them!)
1/2 cup shredded coconut toasted (only add in the last 30min of cooking)

I have popped a link to the original recipe that was made for a slow cooker and a bit more liquid, but I prefer this dryer style curry these days ❤️
I cook this ok the stove top, transfer to the oven for 90min on 170 for fan forced
Then on the stove top, lid off, add shredded coconut and cook on a medium heat for 20-30min until tender and you see rhe curry chsnge colour

#curry #mealprep

Camellia’s last primary school fete before she heads to high school next year ❤️2024

Turning my engagement ring into two melody rings isn’t just about the change in jewelry. It’s about our 13-year journey, building a family and friendship with Aaron. Though we’ve gone separate ways, our dedication to our family is strong. I chose the melody rings, to represent Aaron’s passion for playing music and hold our shared history. They’ll be heirlooms for our daughters, keeping our memories alive. It shows that even as things change, our bond and memories stay forever.
Thank you @whitenovemberjewellery we all absolutely love them!!!

A couple of snaps from @summerjamau 2024 🍓🏀

Meal prepping like a boss without all the fancy stuff!
I spent $280 on groceries and prepped ready for the week ahead. I forgot to make tuna patties, but I’ll show you another day! #MealPrep #BudgetFriendly

Carrot & Pineapple Cake 🥕🍍

INGREDIENTS
150 g plain flour
¾ teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
Pinch of salt
150 g raw sugar
2 eggs
1/3 cup +1 teaspoon olive oil
110 g carrots, grated
400 g tin crushed pineapple, drained
30 g crushed walnuts

METHOD
Preheat your oven to 180°C
Line a 20cm round cake tin with baking paper. There is no time to cut corners, this cake is super easy to make, so make sure you don’t skip the lining part, it really does give the cake an even cook.
Sift all of your dry ingredients into a large bowl. Crack your eggs in, pour in your oil and give it a mix. Add your carrot, pineapple and walnuts, fold it all in. Pour the cake batter into the cake tin and place it in the oven for 40 minutes.
The cake is cooked when you give it a light press and springs back or a skewer comes out cleanly (it is a moist cake so it won’t be super clean like a normal cake).
Enjoy 😘

Camellia received a signed ball on live TV at lasts nights @melbunited pride round 🏳️‍🌈

And yes, to answer your questions… I have no idea when she grew up all of a sudden. It’s like I blinked this summer and here we are 🥰

If it weren't for yesterday's meetings, I'd simply revel in how amazing my skin felt post-prep! Getting my skin ready for a 4 AM kickoff and a day packed with meetings. ✈️☀️

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