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27

Jul

Weekend Hashtag Project is a new Instagram series - a weekly challenge with a theme picked by Instagram’s Community Team, and open for everyone to enter.

The one a couple of weeks ago was a favourite of ours - using mirrors to capture creative angles. These are some of the ones we loved.

1) @syuhaidazain 2) @ainhoamgm 3) @skandia 4) @jamarch 5) @bethbeeson 6) @patriciarelva

26

Jul

ST CLEMENTS

Oranges and lemons, say the bells of St Clements. Remember that? This is one of our go-to summer drinks, because it’s so damn simple.

Mix orange juice and bitter lemon in equal measure, and serve over ice with - yep, you guessed it - orange and lemon. (add gin if you wish, but you have to refer to it as a Gin St Clements then, and it’s not so catchy). Enjoy!

19

Jul

We have a new collage crush - Ernesto Artillo. A fashion photographer and graphic designer, he draws inspiration from Renaissance paintings, modern artists like Matisse and Picasso, and from Spanish folklore.

We’ve got a sudden urge to collage… now where’s our craft knife?

01

Jul

30

Jun

IF YOU’RE EVER IN… FALMOUTH

Looking back at this series, it seems like all we do when we go somewhere new is eat.

Yep. That’s true. So if you find yourself in Falmouth - as we did recently - and have an urge for pizza - as we do constantly - get yourself to Belly Timber. They have a fantastic menu, excellent chalkboards, and their pizzas are all made to order. We went for the Caramelised Onion - spiced nuts on a pizza? Yes please.

For full enjoyment, eat on the beach.

29

Jun

VEGAN COOKIES
Since we’ve been living with a vegan, we’ve been much more experimental with our baking. This is one of the easiest recipes we’ve ever featured, doesn’t require any crazy ingredients, and you honestly can’t tell that they’re dairy free.
You will need:
2 cups plain flour
3/4 cup demerara sugar
1/2 cup almond milk (or soy milk)
1/2 cup vegetable oil
3/4 cup dark chocolate chips
2 tsp baking powder
1 tsp vanilla extract
1. Pre-heat the oven to 175c2. Mix together the flour, baking powder and chocolate chips3. In a separate bowl, mix the milk, oil, vanilla extract and sugar4. Combine the two mixtures - mix well5. Spoon the mixture onto baking sheets, and bake for about 15 minutes
See? Told you it was easy. A few things to remember: if you’re going for vegan, make sure the dark chocolate you use is definitely dairy free - some do contain traces of milk. There’s enough oil in the mixture that you don’t need to grease the baking trays. And finally - the cookies don’t really go particularly golden when they’re cooked. They firm up as they cool down too, so if they don’t look done after 15 minutes, they probably are anyway.

VEGAN COOKIES

Since we’ve been living with a vegan, we’ve been much more experimental with our baking. This is one of the easiest recipes we’ve ever featured, doesn’t require any crazy ingredients, and you honestly can’t tell that they’re dairy free.

You will need:

  • 2 cups plain flour
  • 3/4 cup demerara sugar
  • 1/2 cup almond milk (or soy milk)
  • 1/2 cup vegetable oil
  • 3/4 cup dark chocolate chips
  • 2 tsp baking powder
  • 1 tsp vanilla extract

1. Pre-heat the oven to 175c
2. Mix together the flour, baking powder and chocolate chips
3. In a separate bowl, mix the milk, oil, vanilla extract and sugar
4. Combine the two mixtures - mix well
5. Spoon the mixture onto baking sheets, and bake for about 15 minutes

See? Told you it was easy. A few things to remember: if you’re going for vegan, make sure the dark chocolate you use is definitely dairy free - some do contain traces of milk. There’s enough oil in the mixture that you don’t need to grease the baking trays. And finally - the cookies don’t really go particularly golden when they’re cooked. They firm up as they cool down too, so if they don’t look done after 15 minutes, they probably are anyway.

14

Jun

Berlin is one of our favourite cities. As such, we LOVE the work of photographer Matthias Heiderich. That’s not the only reason, of course - we love his use of bold geometric shapes and bright colours. Simple, yet stunning.

04

Jun

TOFFEE PECAN COOKIES

These cookies are perfect with coffee… actually, scratch that. They’re perfect with everything.

You will need:

  • 200g plain flour
  • 80g icing sugar
  • 110g soft cheese (preferably full fat)
  • 70g butter
  • 50g chopped pecans
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp vanilla extract
  • toffee sweets (about 10)

1. Beat together the icing sugar, butter, cream cheese and vanilla extract until fluffy, then mix in the flour and bicarb.
2. Add in the chopped nuts. Use your hands to bring the mixture together into a ball.
3. Wrap in clingfilm and leave in the fridge to cool for about half an hour.
4. Preheat the oven to 180c and grease 2 baking trays. Cut your toffee sweets in half.
5. Roll the chilled dough into small balls. Place them on the baking trays, evenly spaced.
6. Use your fingers to make a deep hole in the centre of each dough ball, and put half a toffee inside.
7. Bake for about 15 minutes or until they’re golden brown. The toffee should be bubbling, but it will harden as the cookies cool.

02

Jun

Greta Larkin is the brains behind Fashgif, our Tumblr crush of the moment. Our favourites use the prints of the fabric to create animation (like these examples), but the site is so jam packed with excellence that it’s impossible not to love the more surreal pieces (like this one). Well worth a look!

01

Jun

28

May

SHALLOT & GOAT’S CHEESE TARTE TATIN

We do enjoy a good Tatin (also try our Parsnip version) - this one is easy, pretty quick, and only requires a few ingredients. It’s also perfect for warming you up on a rainy day - definitely needed now the weather’s taken a turn for the worse.

You will need:

  • 600g shallots
  • 100g goats cheese
  • 375g puff pastry (we cheated and bought ready-made)
  • 25g butter
  • 2 tbsp demerara sugar
  • 4 tbsp balsamic vinegar
  • thyme

1. Pre-heat the oven to 200c. 2. Put the shallots in a bowl and cover with boiling water. Leave them for about 10 minutes, then drain the water, peel them, and cut them into quarters.
3. Melt the butter in a frying pan with a splash of olive oil. Add the shallots and fry for 10 minutes, until they’re soft and golden.
4. Add the demerara sugar and balsamic vinegar to the pan, along with some thyme. Stir until the shallots are caramelised.
5. Pour the shallots - along with any liquid still in the pan - into the bottom of a tart tin, and cover with a circle of pastry. Make sure the pastry is a bit bigger than the tin, so there’s enough left to tuck down the sides.
6. Bake for 25 minutes, until the pastry is golden. After removing it from the oven, wait for 5 minutes before turning it out onto a plate. Crumble goat’s cheese on top, then serve.

26

May

We spend an (probably unhealthily) large amount of time lusting over the tasty treats on food blogs. We have a new crush: her name is Lyndsay and she’s the genius behind Coco Cake Land - or as she describes it, a “one-woman-cakesplosion”.

Her cakes are works of art, and look way too good to eat (although we could definitely overcome this given the chance). She’s got some amazing recipes too - we’ve got our eye on these Coffee Icing Glazed Vanilla Nutmeg Donuts.

21

May

How much do you want an ice cream right now? If you’re at all like us, your answer would be: more than anything in the world. These are from ‘99 x 99s’, a series by photographer Luke Stephenson. He traveled around the coastline of Britain with his camper-van and portable ice cream studio, capturing this icon of summer. You can find out more about the project here.

19

May

STRAWBERRY SHORTBREAD CHEESECAKE

This is such a simple and quick pudding to whip up, it took us a maximum of 10 minutes.

You will need:

  • 1 tub of cream cheese (doesn’t have to be lactose free!)
  • A bowl of strawberries 
  • Icing sugar
  • Shortbread biscuits
  • Vanilla essence
  • Brown sugar

1. Mix your cream cheese, icing sugar and a drop of vanilla essence in a bowl. Keep adding icing sugar until it tastes sweet enough.
2. Quarter the strawberries and sprinkle with a little brown sugar
3. Bash shortbread biscuits. We kept ours quite rough. 
4. Layer biscuits, cream cheese and strawberries in glasses. Top with strawberries and pour the sugary syrup left from the strawberries on top. 

They are ready to eat or just pop them in the fridge until you need them. The quickest cheesecake ever. 

16

May

Photographer Alexandra Davy's series 'Lignes Vertes' documents houses emerging from behind huge (and very well-manicured) hedges. Simple idea, strangely beautiful results.