ORIENTAL PARTY

In February this year was my daughters Oriental Party. To have a look at the invites I made, take a look here. I have finally got round to editing the photos.

low oriental inspired table to eat at.

 I started with the colour scheme of white as a base colour and then used red, black and different shades of orange as accents and touches of blue.

Oriental figurines

I found this cute Japanese figurine couple at a 2nd hand shop. They formed the center piece for the table surrounded by mirror boxes filled with red, orange and yellow flowers.

Each girl had a pillow to sit on, a square dish, a pair of chopsticks and an oriental jelly sweet that I made. For the candy/jelly sweet I made a version of this Agar-Agar Candy

Homemade sushi

For the main course I made sushi. (I had to get up really early in the morning to make it so it would be fresh for the party) maybe next time I will order it from a good sushi restaurant.

pink and white coconut ice AND pink and white home made marshmallows

In between the flowers were little white bowls of treats. As it was an all girls party - most of the food/treats were pink and white. Pink and white coconut ice and pink and white marshmallows (marshmallows were made by my sister in-law).

Party packs in Chinese take away boxes

I bought Chinese take-away boxes and filled them with pink and white sweets, a little Chinese purse, some hello kitty stickers and other cute things. Tied it up with black packaging ribbon and a black feather with a silver gem stuck on top. Label each box individually with the girls name with a picture of a Chinese lantern next her name.

Party packs ready for happy little girls to take home

alice band accesories

For our craft for the party the girls made Alice band/ head bands with feathers, flowers and jewels.

Other games played were fishing for paper koi fish were they won prizes of little silver rings- which all the girls seemed to love.
(I also had pass the parcel ready with little prizes wrapped in Chinese newspaper between each layer but never got round to playing it.)

my daughter picked jewels to decorate her cake - so I borrowed these from my mom, they were my grans.

And the cake - my daughter had no idea I had made her a rainbow cake, so when the cake was cut it was a huge surprise. I used Whisk Kids famous recipe for rainbow cake but i made mine gluten-free :)

Rainbow cake

It was very delicious cake :)



 

ps linked to a linky party at  http://lilluna.com

ASIAN LAMB RIB NOODLE SOUP

INGREDIENTS
2 Large Onions
500- 800g lamb ribs (cut into ribbetjies - cut into strips)
a few tiny pieces star anise
fresh celeriac stems (about half a handful)
1 bunch organic carrots

fresh sage (half a handful of the baby leaves)
fresh chives (about 5 leaves)

fresh rosemary (1 sprig- end of a stick)
fresh oregano (half a handful)
dried basil (2 Tablespoons)
dried origanum (1 Tablespoon)
1 medium to large butternut
2 large fresh mielies/corn
2 handfuls of rice noodles
olive oil
Salt 
Black pepper
1 clove of garlic crushed

METHOD
Take your lamb ribs and place them in an oven dish  sprinkle with olive oil, salt and black pepper and half of an onion roughly chopped. Add a little fresh rosemary and a sprig of fresh oregano. Place in the oven and bake at 190- 200 degrees Celsius. While the lamb is cooking in the oven in a Large pot chop up the remaining 1 and a half onions and fry in some olive oil with a tiny bit star anise until lightly browned. Add a little salt. Cut the corn off the cob and place in the browning onions and stir for a few minutes. Now add the celeriac stems and leaves chopped up medium fine. Stir for a little bit and then fill your pot with water until just above three quarters of the pot. Bring to the boil. While you are waiting for the watery soup to come to the boil peel and chop up your carrots into rounds and place in the soup. Add the fresh and dried spices (except the rosemary). Take out the floating star anise, if you can see any. Peel and cube the butternut and add to the lamb ribs which should be starting to brown - Cover the ribs with the butter nut and add some garlic and season with salt. Continue to bake the butternut and lamb ribs until the butternut is tender and the ribs are well cooked. At the same time the soup should be boiling, turn down to a simmer and allow to reduce for about an hour. Then place the butternut and lamb and all the juices etc from the lamb dish into the soup pot and continue to simmer - cover the soup and taste. Add salt and skim off the oils on top with a large spoon. Add the rice noodles 10 minutes before serving. Stir and season then serve in Large soup bowls


Enjoy