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| Kings Choice - £4.99 funkyhoney.co.uk |
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| Hot Baths - £4.99 funkyhoney.co.uk |
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| Coca Cola - £5.00 play.com |
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| Ladies Night - £12.99 allposters.co.uk |
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Airline - £1.95 dotcomgiftshop.com |
Sunday, 4 September 2011
Wall Art - Kitsch Signs
A metal wall sign can add that quirky touch which an average framed picture just can't achieve. Suited for the kitchen, bathroom, conservatory or out-door place, below are some of the best I've stumbled upon.
Tuesday, 30 August 2011
The TeaShed
Offering a range of tea in a charming new way, The TeaShed have a mixture of flavours to suit any cuppa craving.
From the rich, deep blend of Assam tea (a personal favourite) in the Pick Me Up At 3 Tea,
To the delicate flavour of white tea in Out Of Milk, a blend which is produced from the youngest leaves of the tea plant.
Or maybe you fancy a cup of Darjeeling. Known as tea royalty, Darjeeling is light and refreshing and has been nicknamed by TeaShed as Rosie Lee.
Not forgetting the most popular of all teas, All Day Breakfast Tea, a delightful and traditional cuppa for any time of the day.
Nine teas available. All teas are priced at £3.50 or £4.50 for 20 teabags.
From the rich, deep blend of Assam tea (a personal favourite) in the Pick Me Up At 3 Tea,
To the delicate flavour of white tea in Out Of Milk, a blend which is produced from the youngest leaves of the tea plant.
Or maybe you fancy a cup of Darjeeling. Known as tea royalty, Darjeeling is light and refreshing and has been nicknamed by TeaShed as Rosie Lee.
Not forgetting the most popular of all teas, All Day Breakfast Tea, a delightful and traditional cuppa for any time of the day.
Nine teas available. All teas are priced at £3.50 or £4.50 for 20 teabags.
Sunday, 28 August 2011
Hey that's a funky Tea Infuser
T-Rex Tea Infuser £5.00 play.com
Teapot Infuser £4.00 Whittard.com
Drowning Robot Tea Infuser £4.95 Amazon.co.uk
Tea Infuser with drip stand £9.70 Amazon.co.uk
Cookie Jar
Scaled next to my favourite cup, this enormous cookie jar was recently given to me and will happily take pride of place in my future kitchen come December.
Friday, 17 December 2010
Best of Christmas (Part One)
It's December, its snowing and it's a week till Christmas...well what else would i talk about at this time of the year.
Food:
My love of Nigella Lawson remains strong, despite this disappointing TV series compared to last years 'Christmas' recipes, but i will push on because last Christmas i discovered a dessert which not only looks tempting but has a bloody good name: GIRDLEBUSTER PIE! A glorious mix of biscuit, chocolate, ice-cream and caramel. Basically ripping your fillings out, very sweet, heart-attack in a bowl of loveliness and here's how to make:
Serves 8-10
INGREDIENTS
FOR THE BASE
* 375g digestive biscuits
* 75g soft unsalted butter
* 50g dark chocolate pieces or chips
* 50g milk chocolate pieces or chips
FOR THE ICE CREAM FILLING
* 1 litre coffee ice cream
FOR THE TOPPING
* 300g golden syrup
* 100g light muscovado sugar
* ¼ teaspoon Maldon salt or pinch of table salt
* 75g unsalted butter
* 2 x 15ml tablespoons bourbon
* 125ml double cream
METHOD
1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
2. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
3. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
4. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.
Food:
My love of Nigella Lawson remains strong, despite this disappointing TV series compared to last years 'Christmas' recipes, but i will push on because last Christmas i discovered a dessert which not only looks tempting but has a bloody good name: GIRDLEBUSTER PIE! A glorious mix of biscuit, chocolate, ice-cream and caramel. Basically ripping your fillings out, very sweet, heart-attack in a bowl of loveliness and here's how to make:
Serves 8-10
INGREDIENTS
FOR THE BASE
* 375g digestive biscuits
* 75g soft unsalted butter
* 50g dark chocolate pieces or chips
* 50g milk chocolate pieces or chips
FOR THE ICE CREAM FILLING
* 1 litre coffee ice cream
FOR THE TOPPING
* 300g golden syrup
* 100g light muscovado sugar
* ¼ teaspoon Maldon salt or pinch of table salt
* 75g unsalted butter
* 2 x 15ml tablespoons bourbon
* 125ml double cream
METHOD
1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 23cm pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about an hour so it gets really hard.
2. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
3. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
4. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.
Sunday, 14 November 2010
Golden Syrup Sponge Cake in the Microwave
Here's a quick and simple recipe that often gets made in my house as it takes about 7 minutes from start to finish and it bloody gorgeous!
Here's what you need:
100g Butter
100g Sugar
1 Egg
Golden Syrup (of course)
120g Self raising flour
Vanilla Essence (if you have some lying around)
Cream
How to make:
Mix together the butter and sugar until smooth. Add the egg and the vanilla essence and and continue mixing. Lastly (see how quick it is) add a big dollop of golden syrup, like a table spoon amount and flour. After flour has been mixed in, stop stirring, don't over stir otherwise the mixture becomes heavy.
In a microwave proof dish put two table spoon full of golden syrup and spread out over the bottom on the dish. Pour the mixture onto and cover with cling film. Put in microwave for 3 minutes. Take out and allow to rest for another two minutes.
Serve with cream and enjoy.
Here's what you need:
100g Butter
100g Sugar
1 Egg
Golden Syrup (of course)
120g Self raising flour
Vanilla Essence (if you have some lying around)
Cream
How to make:
Mix together the butter and sugar until smooth. Add the egg and the vanilla essence and and continue mixing. Lastly (see how quick it is) add a big dollop of golden syrup, like a table spoon amount and flour. After flour has been mixed in, stop stirring, don't over stir otherwise the mixture becomes heavy.
In a microwave proof dish put two table spoon full of golden syrup and spread out over the bottom on the dish. Pour the mixture onto and cover with cling film. Put in microwave for 3 minutes. Take out and allow to rest for another two minutes.
Serve with cream and enjoy.
Friday, 17 September 2010
Friday Afternoon - TEA TIME
Once again the weekend will soon be upon us (cheer's all round! :D) and when deterring away from work I found another fantastic little tea accessory: Submarine Tea Infuser!
I'm guessing its based upon The Beatles Yellow Submarine song but since I'm not a Beatles fan I'm taking it as face value; a brand new totally awesome idea for people like me who enjoy random objects around the house (esp to do with tea and being typically English) which may have very little use.
Can be packed with tea leaves (the best option to complete the product) or tea bags for those forgot to buy leaves.
Best Price I found: Play.com £6.99
I'm guessing its based upon The Beatles Yellow Submarine song but since I'm not a Beatles fan I'm taking it as face value; a brand new totally awesome idea for people like me who enjoy random objects around the house (esp to do with tea and being typically English) which may have very little use.
Can be packed with tea leaves (the best option to complete the product) or tea bags for those forgot to buy leaves.
Best Price I found: Play.com £6.99
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