Sunday, 4 August 2013
Thursday, 1 August 2013
I looove making these as a pre-dinner or party snack, they're great for using up little bits of puff pastry as well. So basically all you do is cut up some puff pastry, slap on any toppings you fancy ( Mine were: 1.mozzarella,tomato and basil 2.salami and Parmesan 3.mozzarella and olive) use anything you find in the fridge! Put them in the oven at 160c fan for 15-20 minutes and hey presto! There are your yummy snacks...
Here are mine-
Tell me how your snacks turn out and what you put on them (always hunting for new combinations!)
Wednesday, 31 July 2013
I really love the trend of upcycling at the moment, if you don't know it's like recycling but you turn something old and unused into a piece of furniture. What I really like about this is that it creates the most unique pieces of furniture and you can do it for next to nothing. This trend is becoming big in the UK and there are websites like freecycle and gumtree where you can get old items for free or almost nothing. Also Kirsty Allsopp has a programme on channel 4 called "fill your house for free" which can give you a lot of inspiration for your own projects. Here is some upcycled furniture for some inspo~
Monday, 29 July 2013
These delicious muffins never fail to please, and help to use up any over ripe bananas you may have hanging around in the fruit bowl.
280g plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 well ripened bananas
110g sugar ( I used a combination of brown sugar and caster)
1 egg, beaten
90ml vegetable oil
70g walnuts/pecans or chocolate chips.
1.Prepare the muffin tins, preheat the oven to 200 degrees Celsius.
In a large bowl sift together the flour, baking powder and baking soda.(Add chocolate if using)
2.In another bowl mash the bananas until puréed, stir in the sugar, egg, milk and oil.
3.Pour the wet ingredients into the dry and stir until combined but still lumpy, no dry flour should be visible.(Add nuts if using)
4.Spoon the mixture into the tins and bake for 20-25 mins until lightly brown.
Saturday, 27 July 2013
A trend predicted for 2014 is the alpine home trend. This style conjures up memories of Swiss mountain chalets and ski holidays. The look is created with plenty of wood furniture and soft woollen/furry blankets and cushions, the main colours to use are soft neutrals which perfectly compliment the different shades of wood.
Thursday, 25 July 2013
The brass look may not seem summery however I think the style works all year round when seasonal accessories are added, such as seasonal plants etc.
The home trend that I'm posting about today is Brass, this style is classy,luxurious whilst adding a contemporary edge to your home. The brass look is created by simply pairing brass accessories such as candlesticks with dark walls and plush soft furnishings for a atmospheric room. Alternatively, the accessories can be paired with white walls for a more chic modern look. The pictures below summarise the look perfectly:
Tuesday, 23 July 2013
A trend that has recently come to my attention is the bohemian trend, we all knew about it in terms of fashion, but now it's expanded to interior design too. This trend is relaxed, unique and has no rules really. As long as exudes a chilled boho vibe, it's part of the look! The pictures below show two very different interpretations o the trend, one more modern and the other more natural...
Monday, 22 July 2013
Homemade granola warm from the oven is pure heaven, this recipe is really simple and you can add whatever nuts or dried fruit you want.This recipe makes a lot of granola however once made it can be kept for up to a month.
4 tbsp apple sauce ( I used apple juice!)
4 tbsp runny honey
1 tbsp maple/golden syrup
3 tbsp oil
60g brown sugar
60g mixed nuts (I used pecans, almonds and chopped hazelnuts)
100g dried fruit (I used raisins and sultanas)
Preheat the oven to 170 c/ 160c fan.
Combine all the ingredients apart from the dried fruit, making sure all the oats are well coated in oil, syrup and honey. Spread the granola onto a lined baking tray shaking the tray gently to ensure there is a range of clumps and small bits.
Put the tray in the oven and bake for 20-25 mins stirring/jiggling the tray every 5 minutes to ensure the granola browns evenly.
Take out the granola an stir in any dried fruit you want to add.
Sunday, 21 July 2013
Good afternoon everyone,
Today I have decided to post about an up and coming trend for the home, I call it "French country style" as it combines rustic furniture with chic French accessories. A company that sells some gorgeous furniture and accessories in this style is Dibor, a few of their items are too good to turn down! This trend is relaxed and homely, works all year round and functions well in big busy households. The picture below summarises the style perfectly, however anyone can add their own twist to it!
This trend is one you can really picture in a country home set in acres and acres of land, however this style fits in just as well with a modest semi detached and can even help create the illusion of more space.Below are some of my favourite picks of Dibor products-
That's all on this trend for now, but if you can't get enough of it head over to Dibor to look at their range of products.
Saturday, 20 July 2013
Today I thought I'd share with you a lovely summery tray bake, freshly baked cakes can really bring friends and family together. This recipe is originally from Germany, it may seem complicated but it's not once you read through thoroughly.
1. Line a rectangular tray roughly 30cm x 30cm (make sure the tray has an edge) Preheat the oven to 180c or 160c in a fan oven.
2. Mix 300g plain flour with 1 tsp of baking powder, 100g of sugar and 1/2 tap of vanilla extract/essence. Using your finger tips rub in 175g of margarine until the mixture resembles a crumble topping.
3. Spread the crumble mixture onto the baking tray and push down until your baking tray has a layer of what looks like pastry on it (be careful not to push down so hard that it loses the crumbliness)
4. Spread 750g of raspberries/blackberries/red currants etc. over the base, being careful not to mash them.
5. Beat 4 egg yolks with 75g until frothy, add 150g crème fraîche and 100g ground almonds and mix thoroughly, being careful to not beat out all the bubbles.
6. Whisk 4 egg whites with 75g of sugar until stiff, fold into the egg yolk mixture and spread evenly over the raspberries/black berries etc.
7.Bake the cake for 30 minutes in the preheated oven and serve sprinkled with icing sugar once it has cooled down.