Welcome to our Christmas edition newsletter
It's been a busy year for Creating Homes, we have grown from a team of 3 as of last Christmas, to a well-balanced team of 7... all with the aim of delivering our clients exceptional customer service and exceeding your expectations every step of the way.
We wanted to wish you a Merry Christmas and Happy New Year as we take a well-deserved break and shut up shop on 23rd December and back on the tools from the 9th January.
Away over the holidays?
We all love a summer Christmas relaxing around the home playing backyard games and BBQs or you may be heading on holiday so how can you help your home looks its best whether home or away?
Our new project manager
Clive, our new recruit, has been building and project managing long before grandchildren arrived! He thoroughly enjoys the building industry particularly providing solutions for homeowners. In his down time he enjoys nothing better than BBQ home cured and smoked bacon and Speights!
Beersies at Boomtown
It's not all hard work at Creating Homes. We recently celebrated the year that was at Boomtown. terrific food, great company and a few drinks sliding down very easily.. we won't comment on the untimely wet weather! If you haven't had a chance, go and enjoy some food at drinks at this stunning spot on Rapaura Road.
What have we been up to lately?
Italian inspired ensuite
On a recent trip to Italy our client was inspired by Italian flair in their bathrooms. Creating Homes sourced these gorgeous Italian tiles from our local Blenheim supplier and subsequently transformed a functional but dated bathroom into a luxuriously tiled space.
Stylish entertaining
Our client wanted to make her outdoor entertaining area pop and with a fresh coat of black paint, it does exactly that! Jared, our in-house painter, has a flair for colour schemes and can help bring your indoor or outdoor areas back to life.
Perfect Pavlova
Nothing says Christmas more than a decadent creamy, berry-laden pavlova and you can easily Christmas theme them by making a wreath. What a sumptuous finish to your Christmas BBQ.
Ingredients:
4 egg whites
3/4 cup caster sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
halved strawberries, blueberries, raspberries, to serve
300 millilitre thickened cream
1 tablespoon pure icing sugar
1 teaspoon vanilla extract
250 gram tub mascarpone
Method:
Preheat oven to 150°C. Line a round oven tray with baking paper. Mark a 22cm circle on paper.
In a large, clean bowl, beat egg whites until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract.
Dollop mixture in rounds, close together on tray to form a wreath shape.
Bake 20 minutes. Reduce oven to 120°C. Bake a further 45 minutes. Turn off oven. Allow
pavlova to cool, with the door ajar, to fully dry out.
Meanwhile, to make mascarpone cream; in a medium bowl, using an electric mixer, beat cream, icing sugar and vanilla together until soft peaks form. Gently fold into mascarpone.
Top wreath with dollops of mascarpone cream and mixed berries.