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!