What better way to warm up this winter than with this delicious Mulled Wine recipe from the Liam x Petite Kitchen Recipe Journal?

CRANBERRY & HONEY MULLED WINE

You will need

• 1 bottle of good quality red wine
• 2 cups unsweetened cranberry juice
• 5 tbsp honey
• peel of one orange
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground ginger

Directions

1. Combine all of the ingredients in a large pot.

2. Slowly warm over a low heat without boiling.

3. Stir well to dissolve the honey.

4. Simmer over a very low heat for 5-10 minutes.

5. Serve while it's warm and delicious.

6. Ladle into glasses and enjoy.

Serves 4

www.petite-kitchen.com

We launched our beautiful new RUBY The End & Liam in conversation spring/summer 2013 collections to fashion & lifestyle media last Thursday.

Spot a few sneaky peeks here from the collections!

Stay tuned for the full lookbooks....

With thanks to our friends at Perrier, Six Barrel Soda Co., Atomic Coffee, Bluebells Cakery, The Pretty Baker & Sugar Snap.

Images by Karen Ishiguro

Mother's day is almost here and we have come up with a few great gift ideas to make shopping for your mum this Mother's day as smooth as possible.

Here are a few ideas that we know will make your Mum's day..

Shop these pieces online now here!

Yay, it's the weekend!

If you're entertaining tonight, we think you should try making the delicious Petite Kitchen Ricotta Dip with Garlic, Thyme, Chilli & Lemon Zest and Garlic & Rosemary Sunflower Seed crackers, which make the perfect accompaniment.

These recipes are from our amazing Liam x Petite Kitchen Winter 2013 recipe journal.

RICOTTA DIP WITH GARLIC, THYME, CHILLI & LEMON ZEST

You will need:

• 1 cup ricotta (approx. 400 grams)
• 1 handful of fresh thyme, finely chopped
• zest of one lemon
• a pinch of chilli powder
• sea salt
• pepper
• extra virgin olive oil for drizzling

Directions:

1. In a medium sized bowl, add the ricotta, thyme, lemon zest, chilli and a pinch of salt and pepper.
2. Mix well and then press into a small plastic container. Place in the fridge to set.
3. When ready to serve, run the outside of the container under warm water to soften the cheese slightly.
4. Carefully invert on to a plate.
5. Drizzle with extra virgin olive oil.

Serves 4-6 as a side on a cheese platter.

GARLIC & ROSEMARY SUNFLOWER SEED CRACKERS

You will need:

• 1 cup sunflower seeds
• 1/2 cup sesame seeds
• 3 tsp garlic granules (you can also use 3 minced garlic cloves)
• 1 tbsp rosemary (fresh or dried works well)
• 3-5 tbsp water
• 1 tbsp olive oil
• 1 tsp sea salt

Directions:

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Place the sunflower seeds, salt and garlic in to a food processor.
3. Process on high for 2-3 minutes or until the seeds become a dense, flour-like consistency.
4. Add the sesame seeds, rosemary and olive oil. Pulse to combine.
5. With the food processor running on low, slowly add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency.
6. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly, don't worry).
7. Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick.
8. Remove the top piece of baking paper. Using a knife, score criss-cross lines in to the dough.
9. Bake for 10-15 minutes, or until golden brown.
10. Allow to cool completely and then using your hands, break along scored lines and serve.

Makes around 20 crackers. Will keep in an airtight container for 1 week.

Enjoy!

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