Tag Archives for other cool bloggers

Gourmet Traveller23. July 2014

Found this site today that has loads and loads of flipping delicious looking recipes on it.They are even categorised, so if you are in the mood for say, dumplings or potatoes, vanilla flavoured things, Japanese, pasta or say, cheesecake doughnuts with salted caramel, then you’re all sorted. You just click into the different sections and off you go.

Speaking of cheesecake doughnuts with salted caramel, I will literally pay someone cash-money to make these sons-of-bitches for me and then bring them to my house – you will also be expected to feed them to me, a thank you.

Anyway, if you’re stumped for what to make for supper or more importantly dessert, check this site out, I seriously doubt you’re going to regret it.

 

cheesecake-doughnuts

cheesecake doughnuts with salted caramel

plum-and-custard-fritters

plum and custard fritters

black-eyed-pea-curry

black eyed pea curry with crisp shallots

potato-and-leek-ravioli

potato and leek ravioli

prawn-dumplings-with-green-tea-salt

prawn dumplings with green tea salt

chicken-and-coconut-soup

chicken and coconut soup (tom kha gai)

blueberry-vanilla-tart

blueberry vanilla tart

roast-pumpkin-tortellini

roast pumpkin tortellini with amaretti, sage and onion

caneles-with-spiced-hot-chocolate

caneles with spiced hot chocolate

strawberry-and-watermelon-sundae

strawberry and watermelon sundae

chocolate-and-coffee-fudge-cakes

chocolate and coffee fudge cakes with bourbon chocolate sauce

chicken,-lentil-and-kale-soup

chicken, lentil and kale soup

herbed-potato-and-crème-fraîche-tourte

herbed potato and crème fraîche tourte

charred-rice-noodles-and-chicken

charred rice noodles and chicken

macaroni-and-cheese

macaroni and cheese

apple-and-cinnamon-tarte

apple and cinnamon tarte

hazelnut-mousse-with-honeycomb-and-chocolate

hazelnut mousse with honeycomb and chocolate

french-onion-soup

french onion soup

warm-golden-potato-salad

warm golden potato salad with lime butter and coriander

beetroot-leaf-ravioli

beetroot leaf ravioli with ricotta

Sussex-pond-puddings-with-mandarin-English-cream

sussex pond puddings with mandarin English cream 

Categories: baked goods, other cool bloggers, recipes, RECIPES | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Jersey Ice Cream Company18. July 2014

Came across this site called Jersey Ice Cream Company, who do the complete opposite of what their name suggests (already I like them). Now at first glance you would think that I was going to show you drool-worthy pictures of creamy, creamy ice-cream, but instead I’m going to show you the cool transformations that the 2 ladies who run this interior design studio have come up with. Yip, they take boring looking rooms and make them into something special and pretty damn awesome, according to me. Below are before and after shots of some of the spaces they have worked on. Love all the reclaimed wood and the idea of keeping some of the original textures in the room, like the exposed wallpaper, flooring, concrete walls and ceiling beams. Also love the black and white kitchen, if you’re looking for design inspiration for a non-traditional revamp, you’re going to like this post, but if beige tiles, off-white walls and anything tinged Tuscan is your thing, then rather give it a skip-a-roo.

- We are Tara Mangini and Percy Bright, a full-service interior design duo who love to travel wherever there’s a space begging for a transformation. Every space holds its own unique opportunities. Old houses are filled with secrets, little clues that lie hidden for years. The only thing better than rescuing them from layers of wallpaper, paint, and carpet is weaving those stories together with fresh ideas, creating spaces that feel new but instantly familiar. Though empty white boxes lack similar stories, they carry with them a certain sense of freedom. When a history doesn’t already exist, it’s ours to create.”

 

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Categories: home stuff, interiors, other cool bloggers | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Cinnamon and Sugar Mini Donuts09. July 2014

The other day my very pregnant face and I really felt like cinnamon and sugar donuts, so I looked on my ‘baked goods’ board on Pinterest for an easy recipe that I remember glancing over a few weeks back, which I even bought a mini muffin tin for the last time I was at the shops. This recipe has very few ingredients and the end result is reached super quickly. I literally made these in a few minutes and then literally ate like 8 of them in a few seconds.

I actually feel like them again, now that I’m typing about them. Damn sweet teeth.

Anyway here is the recipe, which I got off a blog called Averie Cooks – thanks Averie for it and the extra cinnamon and sugar coated padding for future Shangie, she kicked like a crazy person after I popped some of these suckers.

You can also check out these very easy donuts that I baked a while back, using my nifty mini donut tin, which I love.

 

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Ingredients: Mini Donuts

1 egg
70 grams unsalted butter, softened
1/4 cup white sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla essence
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg (I used 1/2 a teaspoon less because I found the nutmeg to be quite strong)
pinch salt

Coating
3 Tablespoons unsalted butter, melted
1/4 cup white sugar
1 to 2 teaspoons cinnamon

Directions: 

  1. For the donuts- Preheat oven to 350F/180°.  Spray your mini muffin tin (I only bought one and it makes 12 of these little guys at a time, but they take very quick to bake, so I coped with just the 1 tin) then dust it with a little bit of flour.
  2. In a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine all these ingredients: egg, butter, sugars and vanilla and beat on medium-high speed until until light and fluffy, about 3 minutes.
  3. Then scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
  4. Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
  5. Then using a tablespoon fill the prepared tin. Fill each hole until they’re about 3/4-full.
  6. Bake for 9 to 11 minutes (mine took 9 minutes because my oven gets quite hot), the donuts must be domed with springy centres (if you test them with a toothpick, it must come out clean). They cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow donuts to cool in the pan on top of a wire rack for about 10 minutes before removing. While they cool, prepare the coating.
  7. For the Coating - In a small bowl, in the microwave melt the butter, then set aside.
  8. In a separate small bowl, stir together the sugar and cinnamon, then set aside.
  9. After the donuts have cooled, dip the top of each one quickly into the melted butter, then into the cinnamon-sugar mix. I tried some with no butter, just cinnamon and sugar and they were also nice. I think making a thin icing (using icing sugar and water) and using that as a dip before the cinnamon and sugar mix could also be nice.

And that is that, in just a few easy steps you have yourself some delicious baked goods that are as easy to eat as popcorn. Just close your eyes, tilt your head back and then chuck some into your mouth for instant happiness.

 

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Here are some snaps of the other donuts I have made a couple of times in the past, this recipe is also very easy to make and easy to eat…

mini-donuts

Categories: baked goods, My Recipes, recipes, RECIPES | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Joanna Concejo08. July 2014

Joanna Concejo is a Polish illustrator who creates such imaginative and whimsical drawings. Her characters are playful and a little off-centre and I really like her delicate style of drawing.

- Joanna Concejo is a children’s book illustrator whose work is published in France, Italy and Spain. She’s originally from Poland, but currently lives in France where she spends her time drawing and bringing up her children. 

My main influences have come from childhood. I was brought up in the countryside with a grandmother who told stories in such a marvelous way that I’ve always had the desire to make things up. I was also surrounded by women who worked with their hands, whether embroidery or knitting, and I had an aunt who loved drawing. 

 

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Categories: art, illustration, other cool bloggers | Tags: , , , , , , , , , , | Leave a comment

Brownie sandwich cookies with salted caramel creme filling25. June 2014

I’ve been trying out different cookie recipes in the hopes that I will come across a nice one that we can use to make ice-cream sandwiches for Father. This is recipe no.3 that I have just tried out and not only was it a nice, quick and easy one to follow, but these suckers came out pretty delicious. They’re a little soft and chewy and the ones that I baked for a minute less worked quite nicely with an ice-cream filling because they remained a bit soft.

The original recipe below by Bakers Royal, uses a salted creme filling for the centre, which also sounds amazing. Definitely going to try that next time around. Salted caramel is like magic happy potion, I can slurp that stuff down till the imaginary cows come home. 

Took some snaps of the process along the way, I used 3 different types of chocolate so that they were bitter sweet instead of overly sweet, I used a dark Lindt, a dark Cadbury and some Cadbury milk chocolate. And then all I did was leave out the salted caramel part and instead I sandwiched vanilla bean ice-cream between 2 biscuits.

Happy baking x

 

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* Please note the recipe is for 1/4 cup of flour–not more. To prevent a thin batter make sure to beat the eggs and sugar for FIFTEEN minutes – don’t mix it for less time or it will result is a thin batter. Beating it that long will emulsify the batter and help to create a thicker batter - I did exactly what this warning says, I mixed it for 15 minutes and it totally worked. 

Brownie Cookie (taken from Bakers Royale adapted from Donna Hay)

  • 340 grams chocolate, chopped
  • 3 tablespoons butter
  • 2 large eggs
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder, sifted

Instructions:

  1. Place 200 grams of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
  2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 140 grams of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon a little under a 1 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

Salted Caramel Creme Filling (by Bakers Royale)

  • 1 cup butter
  • 2 cups confectioner sugar
  • 1/4 teaspoon salted
  • 1/4 cup caramel (recipe below)

To make caramel creme filling:

  1. Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until lightly combined, then add in caramel and beat until combined.
  2. Spread a  tablespoon and a half of caramel creme on underside of one brownie cookie, add a dollop of vanilla ice-cream and then place a second brownie cookie on top.

Homemade salted caramel sauce:

  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoon butter
  • ¼ c heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel sauce)

Instructions:

  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

 

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Categories: baked goods, My Recipes, other cool bloggers, recipes, RECIPES | Tags: , , , , , , , , , , , , , , , , , , , , , , | 1 comment

Paintings by Alex Kanevsky25. June 2014

Russian-born Alex Kanevsky is a figurative painter who creates such beautiful pieces out of almost moving paintbrush strokes. He explains his technique best in these few lines -

-People, whom I paint, are never still. They want to move, they are built for motion. It is actually painful for models to be still longer than 20 minutes. I like them, I find them endlessly fascinating, how they are built, the way they grow and shrink over time, how they move, act, express their emotions, etc. So I want to paint them the way they are, and to me they are defined by their motion. A brick is defined by its shape and people are defined by their motion.

 

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Categories: art, other cool bloggers, paintings | Tags: , , , , , , , , , , , | Leave a comment

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