On the First Day of Christmas........

YIAH are celebrating 12 days of Christmas with quick spot specials.  If you are after:

Milk Choc Powder, 

Chilli Choc Powder 

or Choc Orange Powder

 they are a great special at 2 FOR 1.

  

That's right!!  BUY ONE GET ONE FREE. 

So for all you chocoholics out there who want to stock up on bargain chocolate powder before Christmas then let me know by emailing me at scrapalley@gmail.com by 8am tomorrow (28/11/2012 EST) so I can get the order in before cut off.

Cheers, Alex

NEW Look Website

Your Inspiration At Home has been having a make over and I have to say the new website looks PHENOMENAL.

Click HERE and go have a look.  You can see our gorgeous new catalogue, see recipes and find out about joining the growing company.  Contact me on 0414 444 150 if you would like some physical information on joining my YIAH team, I would love to have you on board.

Cheers
Alex

Yummy Chocolate Powders

I absolutely LOVE the chocolate powder range we have with Your Inspiration at Home.  And since joining YIAH I have discovered a love for Lemon Myrtle.  OMG, is smells divine!   Here I have made a yummy White Choc & Lemon Myrtle Milkshake and it was DELICIOUS!

Our range includes the following powders:

Milk Chocolate
Chocolate Orange 
White Chocolate
White Chocolate with Lemon Myrtle
White Chocolate with Rose
Premium Chai

Let me know if you would like some to try your own milkshake or smoothie.  They are great to add to your cooking also - add them to your cheescakes, cupcakes, mousse or even folded into icecream.

YIAH Consultants Benefit Video - LOVE IT

New Catalogue for Your Inspiration at Home

I am so excited to share the new catalogue for Your Inspiration At Home here on my blog.  It is packed with beautiful tasty products, gorgeous photography and inspiring incentives.  You can check it out here:

Open publication - Free publishing - More dip mixes

AWESOME August Promotion with Your Inspiration At Home

I am SO excited to share the August Promotions with you.  They are AWESOME!!

Host a Weekday Demo (Mon - Thurs) and receive DOUBLE HOST BENEFITS. (For sales over $200 that's 20% of sales to spend!!)

Host a Demo in August and start your Host Credit with a $20 Bonus Host Voucher when your Demo reaches only $200 in regular retail price in sales.

With every Demo that is Booked from your Demo* receive another $20 in Free Product of your choice!

*booked Demo must be booked within 45 days

If you would like to host your own tasting demo to take advantage of these great offers, then here are the dates I have left available in August.  I would love to book a demo with you.

Thurs 23rd Aug - 10.30am

Tues 29th Aug - 10.30am or 7.30pm

Wed 29th Aug - 10.30am

Contact me on scrapalley@gmail.com to book your date.

Beef Rendang Recipe

Ingredients (serves 6)

- 1.5kg(3lb)beef roast or chuck steak
- 2 medium onions, roughly chopped or 3 tablespoons of ‘Country Style Roasted Onion’ Dip Mix
- 1 2/3 cups (410 ml/13 fl oz) coconut milk
- 2 – 3 tablespoons of ‘Indonesian Rendang’ Spice Blend
- 4 strips of lemon zest (rind)
- 1 tablespoon lemon juice
- 2 teaspoons soft brown sugar

Method

Trim the meat of any fat and sinew, and cut it evenly into small (3 cm or 1 1/2 inch) cubes. Chop onion until almost a paste, adding water if necessary.
Bring coconut milk to almost a boil in a large pan, reduce to moderate and cook, stirring occasionally until the milk has reduced to half and the oil has separated out. Do not allow the milk to brown. Add the ‘Indonesian Rendang’ Spice Blend and stir for one minute. Add meat and cook for two minutes until it changes colour. Add the onion or ‘Country Style Roasted Onion’ Dip Mix, lemon zest, lemon juice and brown sugar. Cook over moderate heat for approximately two hours, or until liquid is reduced and mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.
Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.
NOTE: like most curries, this one benefits from being made ahead of time to allow the flavours to mature. Prepare 2 to 3 days in advance and store, covered, in the refrigerator. Reheat over low heat. The curry can also be completely cooled in the refrigerator and then frozen for one month. Variation: Spoon beef rending into pappadums and serve as a canapé or substantial entree!

Warm Artichoke Cobb Loaf

Ingredients

- 1 round sourdough loaf
- 1 cup whole-egg mayonnaise
- 1 can artichoke hearts, drained and finely chopped
- 3/4 to 1 cup grated Parmesan cheese
- 2 tablespoons ‘Tuscan Style Capsicum Pesto’ Dip Mix

Method

Hollow out sourdough loaf and place on a baking tray. Keep the inside portion for later. Mix remaining ingredients and pour into hollowed out sourdough shell. Bake at 180°C for 30 minutes. Meanwhile, cut the top and inside portion of the sourdough loaf into cubes and bake in oven for the final five minutes until just crisp on the outside.
Arrange bread cubes around loaf and serve hot.

Bay of Bengal Curry Pie

Ingredients

- 2 chicken breasts coarsely chopped
- 1 tablespoon of ‘Bay of Bengal Curry’ Dip Mix
- 1 leek finely sliced, or 1 small onion finely chopped
- 1 carrot roughly chopped
- 150g frozen peas and corn
- 1 sheet ready rolled puff pastry, cut into 4 pieces
- ½ cup white wine (optional)
- ½ cup chicken stock (or 1 cup if not using wine)
- 150g button mushrooms, finely chopped
- 1 tablespoon ‘Your Inspiration at Home’ Extra Virgin Olive Oil
- ½ cup sour cream
- 1 tablespoon plain flour or cornflour (optional)
- 1 egg, lightly whisked

Method

Preheat oven to 220°C. Place leek or onion and oil in a frying pan and cook until softened. Add chopped chicken and cook until lightly browned. Add wine and/or chicken stock, carrot and ‘Bay of Bengal Curry’ Dip Mix’, cover and simmer for 10 minutes. Add mushrooms, peas, corn and cream. Cover and simmer for another 10 minutes, stirring occasionally. Thicken with flour if required. Spoon the chicken mixture among 4 x 375ml ovenproof dishes. Brush the edges with egg and top each pie with a pastry square. Brush the top of each pie with remaining egg. Place the dishes on a baking tray and bake in oven for 15-20 minutes or until pastry is golden. Serve immediately with chunky fries or a fresh garden salad drizzled with your favourite ‘Your Inspiration at Home’ Balsamic Vinegar.

Coriander Lime Prawns

I know that some of you I have seen at tasting demos lately have wanted this recipe so here it is (taken from the YIAH website).

Ingredients

- 20 large raw prawns
- 3 teaspoons of ‘Louisiana Creole’ (more if you like it hot)
- 1/3 cup of lime juice
- 3 cloves of garlic, crushed (use your Garlic Zoom)
- 1/2 cup of ‘Your Inspiration at Home’ Extra Virgin Olive Oil
- 1 tomato – peeled, seeded and diced
- 2 tablespoons roughly chopped coriander

Method

Shell and de-vein prawns, leaving tails on.

Mix together half the lime juice, olive oil and garlic, with the ‘Louisiana Creole’ Dip Mix. Add the prawns, toss to coat then cover and marinate in refrigerator for 30 minutes.

Meanwhile, mix the remaining olive oil, lime juice and garlic in a bowl with diced tomato and coriander to make the dressing.

Drain the prawns and cook on a hot, lightly oiled barbeque grill for 1-2 minutes on each side, or until cooked through.

A Vanilla Inspired Breakfast

I had the yummiest breakfast this morning.  When I was a child my Mum would mash a banana on my toast and it is one of my favourite things to eat.  This morning I added a vanilla twist to an old fav by sprinkling it with YIAH Vanilla Sugar.  It was sooooo delicious.

Then to top it off I added YIAH Vanilla Syrup to my cappuccino.

A very vanilla inspired breakfast!

High Tea with Your Inspiration At Home

Yesterday I held a high tea at my place along with a craft workshop.  Your Inspiration At Home products made it SO easy to create yummy goodies to eat.  We had curried egg sandwiches made with the Bengal Curry Dip Mix and Chicken mixed with the Wasabi & Chive Dip Mix.

And we had Tomato & Herb Dip Mix with crudites.

In the dessert category we had Puff Pastry stars with White Choc & Rose Whipped Cream, sprinkled with Lemon Myrtle White Choc Dukkah with Cranberries.

And the BEST dessert was the Choc mousse made with our Milk Chocolate Powder.  YUMMY!!

I cannot believe how much I love these products!!

Spiced Nuts...............mmmmmmm!!

This recipe can be found in our catalogue which you can download HERE.

THEY ARE THE BEST THINGS EVER!!!!  

I love these nuts, made with our Caramel Syrup and Chai Spice Sugar.

Wouldn't you like some Caramel Syrup and Chai Spice Sugar to make these?  Contact me at scrapalley@gmail.com and I can order them for you.

Cheers,
Alex

Your Inspirations Pinwheels - How To

These are an easy quick snack to make for afternoon tea, a party, or even lunch.  And you can change it up with a bunch of Your Inspiration at Home seasonings.

Step One:
Preheat oven to 180 degrees.

Take a sheet of puff pastry.  Mix tomato paste with the seasoning mix of your choice.  I have done two different types this session to please little boys and the man of the house.  I used the Tomato & Herbs dip mix in the childrens version and Louisiana Creole in the husbands version to give it a kick.  Spread the paste over the pastry sheet and sprinkle with chopped bacon.

Sprinkle with grated cheese.

Roll and cut into pinwheels.

Spread out onto some baking paper on a tray (this saves on washing up).  Bake in the oven for approximately 12-15 minutes.

And VOILA!!  Yummy pinwheels to satisfy anyone's appetite.

Bon Appetit and thanks for stopping by.

Mini Pikelets for Your Tasting Party

Wouldn't you love to have me come over and have me serve these up to your family and friends?

Pikelets with slice of banana, YIAH Caramel Syrup and Lemon Myrtle White Chocolate Dukkah with Cranberries.

Yummy.

Cake Pops with White Chocolate Dukkah

I made these to take to Stamp Club with me last night.  Vanilla Cake Pops with YIAH (Your Inspiration At Home) Lemon Myrtle White Chocolate Dukkah.

They were:

Let the Journey Begin

A couple of weeks ago I attended a party plan event at my good friend Georgina's home.  I went along to support her and be a "bum on a seat" but had no intention to purchase much.  Just the token item to participate and support my friend.  You know what I mean, you have all been there - done that!!

See I don't have a love for cooking.  I like it and every now and then I go through spurts of cooking frenzies where I find great recipes that have a pinch of this and a quarter teaspoon of that etc, etc.  But it doesn't last long.  I have plenty of other activities and hobbies I like to do.

BUT............

I DO LOVE TASTY FOOD.

I love tasty food and I love simple, easy to prepare food.  And that is the potential I saw in the Your Inspiration At Home products.  No more measuring quarter teaspoons, just add a teaspoon or tablespoon of the already mixed spices and immediately your meal tastes gourmet.  (Even added to packet mixes, and who doesn't love a good packet mix!?!?).

And don't get me started on the dip mixes!!  They are awesome and can also be added to your cooking to make it gourmet.  Sigh!!  LOVE THEM ALL.

So join me here on my blog for my Inspiration Journey where I will share with you what I get up to with these products.  I know I will be busy sharing it with all my friends and family and if you are local to the Central Coast, NSW and you would like me to share a tasting with you and your friends & family.....then contact me NOW and I will whip you up some super simple and delicious goodies to try.

Alex Hughes
0414 444 150
scrapalley@gmail.com