A quick post today to share the beautiful watercolours by Eva Juliet.
There are loads of niieve illustrators doing the rounds on Pintrest, but this work has a lovely simplicity that catches my eye every time.
Eva Juliet is a duo based in Montreal, Eva – the graphic designer and Juliet – the antique letterpress. I am rather envious of their ‘creative life’…
Tea, dainty sandwiches, overloaded scones and tiny cakes. What is not to love there?
As part of my extended, super spread birthday celebrations I was treated to afternoon tea at the Waldorf Hotel by some of the best girlies in the entire world.
The Master Slurpers.
Much discussion and deciding was had to come to our tea order, they had a great selection of teas to choose from, we all went for something different – Jasmine, Russian Caravan, Blackcurrent & Lavender and Camomile.
But this is the real debate : pinky in or out?
A little bird told the lovely people at the Waldorf it was my birthday… So I got a macaroon all to myself. Raspberry with white chocolate ganache. Amazing.
We did well and cleared the lot, a very good sign.
Afternoon tea is a great way to get into some of the most prestigious hotels around, and enjoy the ceremony! I’ve also written about Crew Halls lovely afternoon tea here.
Yesterday a friend and I became ‘dumpling do-ers’.
We learnt how to make Chinese dumplings from scratch, with our amazing host, Daihong Dai and a small group of lovely ladies.
Dai was a great teacher, we all had a go at the making, and excelled at the eating – we got through 4 plates of these yummy fellas!
I don’t think there are many classes left before Dai goes away for a while, however I believe she is hoping to set up a restaurant selling these lovely delicacies, so there is no need to miss out! (and if your realy nice to me I might make you some of my rather less perfect dumplings!)
Here’s how we go on: (Dia’s recipe)
1. Make the filling
Blitz some fresh ginger and a couple of spring onions, and add to 500g lean pork mince, with 1 tbsp of Chinese vinegar, half a tsp of salt and 2 tbsp of soy sauce, and a little mix spice or 5 spice. Mix in one direction with a little cold water to help bind. Leave for 30mins-1hour to let the flavours develop.
(with the cabbage – wait till later!)
2. Make the dough
Boil the kettle, and add the boiling water, a little at a time to 500gs of plain flour, stirring until it forms a dough, knead it until it is smooth and let it rest for at least 30mins.
After the dough has rested, roll the dough into a sausage, and divide into small chunks, roll the chunks slightly with the palms of your hands to round them off, then press each chunk into a flat circle with the plan of your hand (press the cut edge down). Now comes the really tricky part – the rolling, take a small thin rolling pin, and roll each small circle into a much bigger circle, by rolling not quite into the middle and turn the circle, keep going until it is the right size (about 8cm diameter). They should be thicker in the middle.
3. Fill the dumplings
Soak cabbage leaves in water and a little oil, then blitx and pour over a generous amount of sun flower oil. Add the cabbage to the meat mix, take a round dumpling case, fill with about a tsp of the filling. Now the folding!
Bring the edges together in the middel, and sqeaze, then fold in either side and press tightly to ensure a good seal.
4. Cook the dumplings!
Arrange them in a hot pan with a little oil, (hot heat) then fill the pan with water so that the dumpling are half covered. Cover the pan and leave to cook on a hot heat for 12 minutes. then turn out and dig in!
Dipping sauce – 2/3 Chinese vinegar, 1/3 soy sause.
I found the class through Meet Up which is a great site with loads of groups and classes that you can join in with. It was a great way to spend a sunday afternoon.
Thanks again Dai – and to all the other Dumpling Do-ers! x
Need I say much more?!
This is possibly the best tumblr I have had the pleasure of stumbling upon…
Check it out here: deshommesetdeschatons.tumblr
So the snow is back. Again.
As a distraction…
Cute no? and tasty.
He came from an cute shop, a new ‘old style’ tiny sweet shop, with shelves stacked with pastel coloured delectables and old school favourites. Now I do have a pet hate for shops using ‘Olde and shoppe’ it just feels so fake, and in this pink dream of an vintage shop it definitely feels like a missed opportunity to have some fun with the branding.
I was reminded of a project I saw a while ago, where the company went in a modern, playful direction, which creates a brand that is much more memorable, I could still remember it even though I haven’t been there!
The work is by &SMITH for SugarSin.
A good fresh granola is hard to find, there are loads of tasty combinations out there, but when I want granola, I want EVERYTHING in there, with big crunchy clusters, not broken up dust.
This makes enough granola to last me about 2 weeks, but double the quantities if you have more than one greedy mouth to feed.
The base: 
The flavors: 
The sticking agents: 
(300g rolled or porridge oats / 20g Sesame seeds / 30g Pecan nuts / 20g Sugar / 50g Sour cherries / 25g Coconut / 50g Chocolate / 25g Ground almonds / 100g Raisins / 3tbsp Honey / 3tbsp Golden syrup / 30ml Sunflower oil / 20ml Water / 2tsp Cinnamon)
Change the quantities and add in anything you fancy, raid the cupboards!
Mix together the dry ingredients (leaving out the sugar) and put aside, mix the wet ingredients (add the sugar to this) and heat gently to combine. Add this to the dry ingredients and mix well. If it feels to wet add more oats until it looks a bit like this: 
Pop in onto 2 baking trays spreading it, pop into the oven at 150′C for 20 minutes, then take it out and poke it a bit, move it around and break up any clusters that are too big. Pop it back in for another 20 minutes, poke again and leave to cool. 
Getting up isn’t so bad anymore! I like to mix with rice krispies for a different texture and to keep it light. It keeps for about 2 weeks in an air tight container.
Let me know if you try it or have any combinations to share!
I came across this little treasure trove yesterday, the first proper spring like day. I was in such a good mood having found a legitimate reason to escape the office and wander over to Camden.
Artists’ Colourmen. Well that sounds interesting.
L. Cornelissen & Son is indeed interesting, it feels a little Harry Potterish, which is only a good thing right? Established in 1855, I can imagine the original patrons wandering through the shop, Pre-Raphaelites gathered in the corner, with ladies in full skirts browsing the watercolours.
They can be found on 105A Great Russell St, London, Greater London WC1B or here.
Spring must be coming, it MUST.
Until it arrives fully take a look at this identity, isn’t is it bright and happy?
It’s by Special Group with Katie Lockhart, bringing a little understated seaside luxury to Waiheke Island, in New Zealand.
I’ve spend the last couple of weeks obsessing over printing techniques, and I LOVE the scalloped edge on this stationary, it really lifts it make it unique.
I had to share these with you…
Rosie, my super talented housemate made them, they are the most delicious cupcakes ever! Oreo frosting on a light, moist chocolate cake. Please Rosie – can I have some more?!
Lavender hearts – make your draws smell pretty!
It is thought that the Romans brought lavender to Britain when they invaded, so when ‘invading’ it is always in my arsenal. I’m in a rented place at the moment, which needs the previous inhabitants smells banishing for good. The more I think about it the more creeped out I get.
If your anything like me, your probably a bit of a magpie with coloured scraps and crafty bits, I have an old battered suitcase full of useful little things collected from various projects and experiences. It’s useful when I decide that I want some lavender pouches I have fabrics with memories and history. I spent an hour or two running up some simple pouches – draw a heart and sew around the pattern (right sides together) leaving a little gap to turn it inside out and fill with lavender. SIMPLE!
