I refuse to believe that I’m the only one this impacts: absent-mindedly wandering through the sales in shops, picking up a few half price pieces and getting home only to realise that everything matches. Not in the matchy-matchy sense; but your purchases somehow conform to a trend. No bad thing, but it’s curious when it happens when you’re unaware.
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What to pack for a festival…
Festival season is almost upon us and packing economically while preparing for scenarios (hopefully) only found at festivals can be tricky. But when you see the queue for the showers, you’ll be grateful to have packed the things you need to maintain a fresh festival-chic look!
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If being à la mode is high on your list then pastel fashion is the way to go right now.
Go with me on this and you may feel inspired to grab your knitting needles / chop sticks (whichever is closest to hand). Picture a basket full of round crocheted goods including a knitted peach, a crafted duck egg duck’s egg and a soft grey pebble. Coddle this basket, for it is your fashion inspiration for Spring.
Continue reading Fashion: Pastel colours
Apropos: Brunch. With radical iconoclasm.
Continue reading Cheese Muffins Recipe
Pancakes with toffee apple sauce – perfect for
Serves 4 (2 large pancakes each)
For the pancakes:
125g plain flour, sifted
300 ml semi-skimmed milk
1 free range egg
Pinch of salt
A bit of butter for the saucepan
A bit of caster sugar (½ tsp per pancake)
For the caramel sauce:
2 apples, thickly sliced
25g caster sugar
2 tbsp water
¼ tsp cinnamon
First of all make the caramel sauce:
Place the butter, water and sugar into a saucepan on a gentle heat and keep stirring. Add the slices of apples. Sprinkle the cinnamon evenly. Gently stir so as not to disturb the apple slices (you want these to remain firm on the outside but soft in the middle.) When the sauce bubbles and looks like caramel take it off the heat while you make the pancakes.
For the pancakes:
Hand whisk the egg yolks and egg white thoroughly before adding the sifted flour, salt and milk. Whisk carefully (so as not to curdle the eggs) until it’s like a smooth batter.
In a frying pan, heat a bit of butter and make sure it’s distributed round the pan. Add enough of the batter to cover the base of the pan.
When it’s beginning to turn gold in colour, sprinkle half a tsp of sugar over the pancake. Then try flipping it to cook the other side!
Put your pancakes onto a warm plate before you start doing the next one. When you’ve finished cooking your stack of pancakes, take the caramel and apple mixture and gently heat it again to loosen the caramel in the pan.
Pour some of the apple and caramel mix into each pancake and fold over and drizzle a little extra caramel. You can serve with sliced banana and a small glass of Calvados, if you like. Enjoy!
Pure Collection shop, Reigate
Tone of voice: sotto voce.
Continue reading Pure Collection shops