Uncategorized |Issue 4 is Nostalgic
Issue 4 is shaping up to be simply beautiful with lots of eye-candy to inspire women everywhere. Launching February
MAEVE |Times they are a changin’
Ok so – here is some news … Anyone who knows Kate Vale my better half here at MAEVE knows how fabulous she is at what she does.. so its no surprise that her business has TAKEN off ! ( see Tea & Jam Photography and Tiny Agency) … hence forth she does not have the hours in the day in between her businesses, her gorg hubby and her beautiful kids to put into MAEVE. I too have found myself a passion for Photography and am commencing a course at the Photography Institute ! Amongst other rather exciting things that are “mum” at the moment … .. so excited! …
So – where does this leave Miss MAEVE? This leaves her homeless. Anyone interested in providing a nurturing home for her is welcome to submit a tender for her purchase… BIG or small .. all offers welcome. She needs a home and needs it now ! .. in order for the new owner to get a move on with issue 4 ! Email submission@maevemagazine.com with your offer and a bit abt yourself. (Note: We will not choose her new owner on $ alone. So make your pitch compelling ! .. be creative! ) xxx
Image by Elle Moss
MAEVE |Issue 3 is live online NOW
Competitions |And the winner is …
Sharing is nice |World Vegetarian Day
I promised you a special recipe for World Vegetarian Day – which is today! … and in “true sharing is nice” form.. here it is …
One of my fave sites to find fab recipes (reccomended by the gorgeous Nat) is 101 Cookbooks … Such a plethora of inspiration. Eating well and thoughtfully has been somewhat of a mission for me over this past month and I intend to carry this on. With sites like 101 Cookbooks this journey will be made that much sweeter !
So here it is …
Spiced Tomato Gratin
You’re going to want to use a mandoline, if you have one, to slice the potatoes. If not, you can use a knife, it just takes a bit longer.
1 teaspoon whole cumin seeds
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
6 cups thinly sliced yellow onions (about 2 pounds / 32 oz / 910 g)
1 tablespoon unsalted butter
1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes
1/2 cup / 120 ml heavy cream
2 pounds / 32 oz / 910 g ripe tomatoes
a small handful of basil leaves, slivered
sea salt and freshly ground pepper
Preheat the oven to 350F / 180C with a rack in the top third.
Combine the spices in a small bowl and set aside.
You can get a jump start on the onions while you slice the potatoes and tomatoes. Heat half of the olive oil, 2 tablespoons, in your largest skillet or dutch oven over high heat. When hot, stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften up – 4-5 minutes. Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10 – 15 minutes at this temperature, or until the onions just begin to caramelize a bit. Dial the heat back a shade more, and cook until the onions are deeply golden, this might take another 20 minutes. A minute before the onions are finished cooking stir in the spice mixture. Remove the pan from heat and set aside the onions.
In the meantime, use a mandoline to slice the potatoes into 1/8-inch thick rounds. Place in a medium bowl along with the cream, 1 teaspoon of salt, and bit of pepper. Toss well, and set aside.
Use a knife to cut the tomatoes into 1/4-inch thick slices. Arrange across a large plate and sprinkle with another teaspoon of salt and some pepper.
Smear half the caramelized onions across the bottom of a 10×10 inch (or equivalent) gratin or baking dish. Take half of the potatoes and half of the tomatoes and arrange on top of the onion layer (see photo). Drizzle with a couple tablespoons of cream from the potatoes and a tablespoon of olive oil. Season the layer with a pinch of salt and half the basil.
Scatter the remaining onions across the potatoes and tomatoes already in the pan. Then arrange another layer of tomatoes and potatoes on top. This will be the top of your gratin, so do your best to make it look nice. Pour the remaining cream, from the potatoes, and last tablespoon of olive oil across the top. Season with another pinch of salt and the remaining basil. Gently press down on the vegetables so the cream comes up through the layers of vegetables evenly.
Cover tightly with aluminum foil and bake for 2 hours, or until the potatoes are completely tender throughout. Increase the oven to 450F / 230C, carefully uncover the gratin, and cook another 30 minutes, or until the top takes on a nice golden color.
Serves 10 as a side.
Read the full version with commentary here . Images and complete text from the 101 Cookbooks web site.
Sharing is nice |Rowe Timson
The wonderfully talented Rowe Timson shared with us some of the kids shots that didn’t make the mag last season … we think they deserve a showing !
Competitions |Win a free ad in MAEVE
Sharing is nice |Blogs
While I am au fait with the plethora of mainstream blogs on the web, I admit that I was not so well acquanted with the bubbling artsy, real life underbelly which lay just below the surface.
I spent near on the entire day yesterday exploring some of these and came to the conclusion that since sharing is nice… you too should be party to these snippits of purity and light.
Enjoy.
Competitions |Francoise Rachez Calendar Winner
We have a winner ! – congrats Chris C .. email us Chris and we will set you up ! Enjoy x
Self Portrait |Maryanne Gobble
In a few days it will be 8 years since we said “I do”. and it’s still just as fun to kiss in abandoned buildings and the like.
