Today in the HG office we had scones with clotted cream and strawberry jam for Friday treats.
This fruit scone recipe is from Lucy’s Food by Lucy Cufflin. Enjoy!
I encourage you to go a little ‘off piste’ with this recipe. Replace the raisins with chopped, dried apricots and serve with apricot jam, or use dried cherries soaked in boiling water for 10 minutes and serve with a good cherry jam. This lifts a scone from traditional to bespoke.
PREPARATION TIME: 10 mins
COOKING TIME: 12–15 mins
COOK: oven (375˚F/190˚C)
• food processor or hand blender & bowl
• baking sheet
500g self raising flour
150g butter or margarine
2 tablespoons caster sugar
pinch of salt
1 teaspoon baking powder
1 Put the flour, butter, sugar and salt into a food processor and blend until it resembles fine breadcrumbs. You can also do this by hand by rubbing the butter and flour between your fingers and thumbs and then adding the sugar. Add the baking powder and mix through.
2 Add the milk and whizz briefly until a soft dough starts to appear. Turn out onto a floured surface at this point and knead very lightly by hand to make a smooth ball. Add the raisins into the centre of the ball and knead again lightly to distribute the raisins evenly.
3 Pat the ball out onto the surface to about 2cm thick and then cut out rounds or squares. Re-knead, flatten and cut the leftovers until all the dough is used up. Place the scones onto a baking sheet.
4 Bake for 12–15 minutes or until the scones have risen and are just browned. Remove from the oven and place the scones on a wire rack to cool. Best eaten straight away with butter, jam and clotted or whipped cream.
The Christmas season is now in full swing. Although we don’t have carols playing in the office (yet), step out of our building and you are in a wonderland, where twinkling lights, an enormous Christmas tree and a giant Rudolph complete with flashing nose bring Yuletide spirit to a cold city.
Meze is the perfect style of food for Christmas entertaining, where everyone can have a taste of everything. Today’s treat comes from Turkish Meze by Sevtap Yuce. You can make mini Turkish ‘pizzas’ for a hungry crowd or just a big one for yourself!
Lahmacun - Lamb Pide
Here’s a recipe for a classic Turkish ‘pizza’, loved the world over. If you have any dough left over after baking the pide, heat the baking tray in the oven again until very hot. Roll the dough into 20 cm (8 inch) circles and bake them in the oven for 5 minutes, to make little pocket breads.
If you are lucky enough to have a woodfired oven, you can stretch the dough out thinly and make lavash bread, as well as your pides.
You can also cook the pide in a pizza oven. Heat the pizza oven until hot. Roll each ball of dough into thin sheets, spread a thin layer of topping over each and bake until golden brown.
2 tablespoons olive oil
1 onion, finely diced
250 g (9 oz) minced
30 g (1 oz/1 cup) chopped
flat-leaf (Italian) parsley,
plus extra to garnish
2 long green chillies,
2 tomatoes, finely diced
2 tablespoons tomato paste
lemon wedges, to serve
½ teaspoon sugar
1 teaspoon dried yeast
450 g (1 lb/3 cups) plain
(all-purpose) fl our
80 ml (2½ fl oz/¹⁄³ cup)
To make the dough, mix the sugar and yeast in a large bowl with 300 ml
(10 fl oz) lukewarm water. Allow the yeast to activate for a few minutes.
Add the flour and a pinch of sea salt and mix into a dough, using your
hands. Knead in the bowl until the dough feels like your earlobe. Cover
and leave to rise in a warm place for 1 hour.
Punch the dough down and knead in the bowl for another 5 minutes.
Cover and leave to rise for a further 1 hour.
Roll the ball of dough in the olive oil. Cover and leave to rest for a
further 1 hour, until doubled in size.
Meanwhile, make the topping. Heat the olive oil in a frying pan and
gently fry the onion until golden. Add the remaining topping ingredients,
except the lemon wedges. Season with sea salt and freshly ground black
pepper and stir together for a few minutes, ensuring all the ingredients
are well mixed. The lamb should remain partially uncooked, as you will
be baking it in the oven.
Place the topping mixture in a strainer and set aside to drain.
Preheat the oven to 200°C (400°F). Heat two large baking trays in
the oven until very hot.
Punch the dough down again and divide into 12 small balls. Let the
dough rest again for 2–3 minutes, then roll each ball out to a 20 cm
(8 inch) circle. Spread each one with about 2 tablespoons of the topping
and place on the hot baking trays (you may need to work in batches).
Bake for 10 minutes, or until the bread is is golden.
Garnish with extra parsley and serve hot, with lemon wedges.
So this week we are going savoury for our afternoon treats with some delicious tarts and bruschetta from Grow Harvest Cook, by Meredith Kirton and Mandy Sinclair. These simple but flavoursome recipes are perfect for an afternoon snack, and fresh from the oven they make a comforting and warming treat to share with friends. You won’t be having just one of these bite-sized goodies…
Fig and Blue Cheese Tarts
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
100 g (3½ oz) soft blue cheese, at room temperature
6 small figs, halved lengthways
thyme sprigs to serve
Preheat oven to 220°C (430°F) or 200°C (400°F) for a fan-forced oven. Line a large baking tray with baking paper.
Cut six 7.5 cm (3 in) rounds from each sheet of pastry. Place on the prepared tray. Score each round 1 cm (ó in) from the edge. Prick the centre with a fork. Brush with the egg and bake for 10 minutes, until puffed and lightly golden.
Remove from the oven and press the centre of each pastry round down with your fingers or the back of a spoon. Spoon a little blue cheese into the centre of each tart shell. Top with a fig half, cut side up, and a little more cheese. Bake for 10 minutes. Serve topped with a sprig of thyme.
Mushroom and Feta Bruschetta
4 field mushrooms
2 tablespoons olive oil
25 g (1 oz) feta
salt and pepper to taste
50 g (1¾ oz/1 cup) firmly packed basil leaves
¼ cup vegetable oil
4 slices Italian white bread, lightly toasted
Preheat the oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven. Line a baking tray with baking paper. Lay the mushrooms on the tray and drizzle with the olive oil. Bake for 5 minutes. Crumble over the feta and season well. Bake for another 5 minutes, until the mushrooms are tender.
Meanwhile, make the basil oil. Place the basil and vegetable oil in a small food processor. Process until smooth.
Spread the basil oil over each bread slice. Top with a mushroom and serve with extra basil oil for drizzling.
You could use Swiss brown or button mushrooms in this recipe. Leave whole or chop and cook as per above.
Our weekly Friday Treats is fashionably late this week. Which is appropriate because this week’s recipe is from our chic coobook Le Petit Paris by Nathalie Benezet. Now that it’s getting chilly, snuggle up with this comforting pudding, with a French twist!
For the rice pudding
200 g (7 oz/1 cup) short-grain pudding rice
1 vanilla pod
900 ml (30 fl oz/33/4 cups) milk
75 g (21/2 oz/3/4cups) caster (superfine) sugar
pinch of salt
3 egg yolks
50 g (2 oz/1/4 cup) butter
For the caramel sauce
150 g (5 oz/3/4 cup) light soft brown sugar
200 ml (7 fl oz/scant 1 cup) double
Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30–40 minutes, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn’t burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
If you want to taste some of Nathalie’s food head to her pop up food stall at Night Tales at Abbott Street Car Park, Dalston, E8 3DL
Thursday - Saturday, for 6 weeks - 7th November - 14th December
Thursdays : 6pm – 11pm
Fridays : 6pm – 12am
Saturdays : 3pm – 12am
Le Petit Paris by Nathalie Benezet (£12.99, Hardie Grant) Photographer: Jacqui Melville
Ever since The 100 Best Albums of All Time by Toby Creswell & Craig Mathieson landed in the HG UK office we’ve been debating what the Best Album actually is.
After listening to A LOT of the suggested albums in the office here is our list:
Stephen, Managing Director: Mine is probably Bryan Ferry’s Bete Noir or Grace Jones Island Life. But then, how can you go past Duran Duran’s Rio
Kate, Publisher: Prince: The Hits/The B-Sides. Soundtrack to my adolescence for sure.
Emma, Publicist: Bon Jovi – Keep the Faith or These Days. You can judge, I don’t care. Loved blasting out Bon Jovi in the living room playing air guitar with the brothership.
Kajal, Desk Editor: This is TOO hard! Radiohead – In Rainbows, The Velvet and Underground and Nico, Arcade Fire – Funeral, Nirvana – Nermind. I have about 6 more I could say too..
Jennifer, Marketing & Sales Assistant, Avril Lavigne, Let Go. I don’t have anything to say to justify it…
Steph, Publicity Assistant, Queen’s Greatest Hit. These are the only songs I know all the words to after listening to it with all siblings on the way to school every morning!
Head to our Twitter @HardieGrantUK to tell us what yours is!
We’re getting in early on our Friday treats (our weekly gorge-fest here at the HG office) to celebrate Halloween with some spooky sugary goodness from April Carter’s trEATs. April’s Gingerbread Bats and Spiced Pumpkin Cakes are the perfect sweet treats for today, whether that be with an afternoon cup of tea or to hand our to trick and treaters this evening – get into the Halloween spirit with these seasonal goodies.
Makes 30 bats
FOR THE GINGERBREAD
100 g (3 ½ oz) unsalted butter
75 g (2 ½ oz) treacle
75 g (2 ½ oz) golden syrup
75 g (2 ½ oz/2/5 cup) dark brown soft sugar
450 g (1 lb/3 3/5 cups) plain (all-purpose) flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of ground black pepper
1 large (US – extra large) egg yolk
1 tablespoon grated fresh ginger
FOR THE DECORATION
250 g (9 oz) Instant Royal Icing sugar
2–3 tablespoons water
a few drops of black food colouring
To make the gingerbread, heat the butter, treacle, golden syrup and sugar in a large saucepan over a medium heat. Stir until the butter has melted and all of the ingredients are well combined. Remove from the heat and set aside to cool.
Into a clean bowl sift the flour, baking powder, salt, cloves, ginger, cinnamon, nutmeg and pepper, and stir to combine. Once the butter mixture has cooled, add the egg yolk and fresh ginger to it, mixing well. Then, fold in the flour mixture to form a dough.
Turn the dough out onto a floured surface and knead briefly until smooth. Split into two discs and wrap each one with clingfilm. Chill them in the fridge for at least 2 hours to allow the dough to rest.
Once your dough is fully chilled, preheat the oven to 170°C (340°F/gas mark 3) and line 2 baking trays with baking paper.
Put one disc in the freezer while you roll out the dough of the other disc to 4–5 mm (¼ in) thick on a floured surface. Cut out bat shapes using a cookie cutter, or make your own cardboard template and use a sharp knife to cut around it. Transfer your bats to the baking trays and chill in the freezer for 10 minutes. Bake in the oven for 8–10 minutes, or until the edges of the shapes are firm. Fully cool on a wire rack. Repeat with the remaining dough.
Using a food processor with the whisk attachment, whisk the Instant Royal Icing sugar with the water for 5 minutes to create a smooth paste that is thick enough to pipe with. Place a small amount of the white icing in a bowl for the bat eyes. Cover and set aside.
Add the black food colouring to the remaining icing and mix well in the with a spatula. Transfer the black icing to a piping bag and snip a small amount off the end. Pipe a black outline on all of the bat shapes. Reserve a small amount of the remaining black icing in the bag for the bat eyes.
Thin out the remaining black icing with some more water to give it a runnier consistency, then, with a teaspoon, use it to fill in the bat outlines.
Allow the icing on your gingerbread bats to set for at least 2 hours, then ice the bat eyes using the remaining white and black icing. Store in a tin or an airtight container for up to 2 weeks.
Spiced Pumpkin Cakes
FOR THE CAKES
60 g (2 oz) unsalted butter
75 g (2 ½ oz/2/5 cup) light brown soft sugar
1 large (US – extra large) egg
150 g (5 oz) pumpkin purée
½ teaspoon vanilla extract
150 g (5 oz/1 1/5 cups) plain (all-purpose) flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
pinch of ground nutmeg
¼ teaspoon salt
FOR THE CREAM-CHEESE FROSTING
60 g (2 oz) full-fat cream cheese, chilled
120 g (4 oz/1 cup) golden icing (confectioner’s) sugar
pumpkin seeds to decorate
Preheat the oven to 170°C (340°F/gas mark 3). Line a 24-hole mini muffin tin with squares of baking paper or mini cupcake cases.
Melt the butter in a saucepan over a low heat, then allow to cool. Using a food processor with the beater attachment, beat the butter and sugar until combined. Add the egg, pumpkin purée and vanilla extract and mix well.
Into a clean bowl sift the flour, baking powder, spices and salt, and stir to combine. Gradually add the flour mixture to the butter mixture in the food processor, and mix until the ingredients are well combined. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated.
Divide the mixture between the cake cases until each case is two-thirds full. Bake in the oven for 12–15 minutes, or until a skewer inserted into one of the cakes comes out clean. Set the cakes aside to cool in the pan for 2 minutes, before turning out onto a wire rack to cool completely.
To make the cream-cheese frosting, use a food processor with the beater attachment to mix the icing sugar and cream cheese until it forms a smooth mixture. Transfer the frosting to a piping bag with the end cut off, and pipe small amounts of frosting onto the cooled cakes. Finally, decorate with the pumpkin seeds. Though best eaten fresh, you can store the cakes in a tin or an airtight container in the fridge for up to 3 days. Serve at room temperature.
Luke Nguyen is in London to launch his new book The Food of Vietnam. His schedule has been a whirlwind of interviews, launch parties, cooking demonstrations and an appearance on C4’s Sunday Brunch. We managed to sneak fifteen minutes in the Hardie Grant UK offices to chat about Vietnam, London and jellyfish.
The Food of Vietnam is a culinary guide to all the regions of Vietnam. Luke said that the project never started out as a book, rather his aim was to discover the regional food, cooking techniques and culture of his parents’ country. Raised in Australia in a small Vietnamese community, “as most children of emigrants do, I wanted to find out why my parents brought me up a certain way”. This was a project six or seven years in the making and from all the rich material gathered along the way, the book emerged.
Whilst Vietnamese food is hugely popular in Australia, where Luke’s restaurant Red Dragon celebrates the finer elements of the cuisine, Luke is aware its hold in the UK is not as strong. For those who are new to Vietnamese food, Luke recommends the salad and wrap recipes in his book. He extolls the “flavours, colours and vibrancies” of these dishes and promises a meal that is “light, balanced, fresh and healthy.”
Luke believes Vietnamese food is perfect for entertaining and paints a warm communal picture of a dinner party where everyone gathers around the table filled with steamed fish garnished with herbs, wets rice paper wrappers and builds their own wraps.
We talk about the salads Luke served at his London launch party in Sony, where he cooked six dishes from his book including Pork & Prawn Rice Paper Rolls, Char grilled Lemongrass with Pork Skewers, Seared Scallops with Tamari, Lemongrass and Chilli and Chicken Salad with Jellyfish. Luke handed around the ‘Chicken Salad’ only revealing the secret ingredient of jellyfish when the spoons were empty. When another round of salad came around, most people took a second.
“That’s why I do what I do. I want to share the eating experience, share the cuisine. I want to educate people, create the element of surprise,” Luke says.
When asked what’s next, Luke, who managed to squeeze in visits to many of London’s most popular restaurants during his trip, says he would like to bring his food to London. Maybe we’ll being seeing a lot more of Luke in the future.
1. If you could have a meal cooked by any chef who would it be?
An old woman who has been sitting on the corner of Hai Ba Trung and Dien Bien Phu for forty five years
2. Last meal.
3. Favourite ingredient
4. Food you wouldn’t eat.
Nothing. I’d try anything once
In the Hardie Grant office we are having coconut cake for our Friday treat today. Normally we choose a selection of treats and have a taste of everything. But it turned out that more than a few members of our team had been dreaming about coconut cake, since it was first sampled a few weeks ago.
Whilst we are working our way through world’s biggest slices of coconut cake this afternoon it only seems fair to share a recipe from our new cookbook Lucy’s Food by Lucy Cufflin.
Coconut, ginger and lime cake
PREPARATION TIME: 15 mins
COOKING TIME: 35 mins
COOK: oven (350˚F/180˚C)
• mixing bowl
• electric whisk/hand blender
• 500g loaf tin
• baking parchment
200g butter at room temperature
1 lime, zest and juice
215g self raising flour
2 teaspoons ground ginger
100g desiccated coconut
FOR THE DRIZZLE
150g icing sugar
1 lime, zest and juice
1 Line the loaf tin with baking parchment.
2 Blend, whisk or beat the butter and sugar together until you have a smooth and pale mixture. Add the eggs one at a time, mixing as you go, then add the lime juice and zest. Stir in the flour, ginger and coconut by hand to prevent over-mixing.
3 Spoon the mixture into the tin and bake for 35 minutes or until risen and springy to the touch.
4 Meanwhile, make the drizzle by adding the zest to the icing sugar and mixing the juice in a little at a time. Pour the drizzle over the cake while it is still warm and in its tin.
5 When the cake is cool, lift it out of the tin and wrap in a double layer of cling film to keep it really moist.
For special diets…
• Vegetarian Yes
• Vegan No
• Gluten-free No
• Nut-free Yes, check coconut
• Dairy-free No, use vegetable margarine instead of butter
• This actually tastes better after a couple of days so try to leave it a while before eating!
• Use a fine grater to make the lime zest.
• Use a lined 20 x 20cm roasting tin to make this as a traybake instead if you prefer.
• Store in a double layer of cling film in a cool, dry place for up to 5 days.
• This cake can be frozen.
So the weather is turning and the nights are getting darker, which can only mean one thing - nights in are back in fashion. Spend a rainy day this weekend baking an authentic French dessert and voila! - you have an excuse for a dinner party. This delicious tart is for impressing guests who love a traditional French dessert that tastes as good as it looks. Bon appetit!
Traditional Tarte aux Pommes
250 g (8 3/4 oz) ready-made shortcrust pastry (or make your own)
FOR THE FRANGIPANE FILLING
100 g (3 1/2 oz) unsalted butter, plus extra for greasing
50 g (1 3/4 oz) caster (superfine) sugar
100 g (3 1/2 oz) ground almonds
2 large eggs
FOR THE APPLE FILLING
4 large Granny Smith apples, peeled, cored, halved and thinly sliced
50 g (1 3/4 oz) melted butter
1/2 egg, beaten
FOR THE GLAZE
4 tablespoons apricot jam
2 tablespoons water
Lightly grease a 23 cm (9 inch) fluted, removable-base tart tin. Remove the ready-made pastry from the fridge and stand at room temperature for 10 minutes. Roll out on a lightly floured surface to a 3 mm (1/10 inch) thickness and very carefully fit it to the tin, pressing down lightly. Make sure it takes the shape of the mould and covers the bottom of the tin entirely. When complete, prick the pastry base all over with a fork then put back in the fridge for at least 2 hours. This stops it from shrinking when baking.
Preheat the oven to 180°C/350°F/gas mark 4. Line the pastry base with parchment paper and fill with pie weights or uncooked beans or rice, and blind bake for 10 minutes. Remove the parchment and weights and continue cooking for another 10 minutes or until golden. Remove from the oven, leave to cool, then refrigerate.
For the frangipane filling, combine the butter and sugar until creamy, then fold in the ground almonds. Add the eggs and combine well. Spoon the frangipane filling into the tart case, being sure to smooth it evenly with a palette knife.
Starting from the outside, arrange the apple slices in a spiral pattern, overlapping one another until the entire surface is covered.
Bake for 25–30 minutes in a moderate oven, preheated to 160°C/325°F/gas mark 3. After 5 minutes, brush with the melted butter. Bake until the filling begins to brown, then 5 minutes before the end of the baking time, remove and brush the beaten egg over the top of the tart. Return to the oven for the remaining 5 minutes, until the apple edges start to caramelise slightly.
To make the glaze, heat the apricot jam with the water in a small pan, and sieve into a bowl. Remove the tart from the oven and, while still warm, use a pastry brush to generously cover the apples with the warm apricot glaze. Serve either hot or cold with creme fraiche or vanilla ice cream.
Recipe taken from Sweet Paris (Mini Edition) by Michael Paul.
This week has flown by for us, but that’s okay because it means treats day just comes sooner. And who doesn’t love treats day eh? Our treats tend to sway towards the sweet side, but that’s not necessarily the way it needs to be. So we are going to switch things up a little here and share with you a savoury goodie to enjoy today from another one of our lovely books, trEATs by April Carter.
Savoury Fig & Goat’s Cheese Cakes
250 g (9 oz/2 cups) plain (all-purpose) flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground black pepper
2 large (US – extra large) eggs
150 ml (5 fl oz) milk
150 g (5 oz) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh rosemary, plus extra sprigs for decorating
100 g (3½ oz) goat’s cheese, cubed
3 ripe figs, quartered
Preheat the oven to 180°C (350°F/gas mark 4). Place 8 mini cardboard
loaf cases on a baking tray. Into a clean bowl sift the flour, baking powder, salt and pepper, and stir to combine.
In a clean bowl, whisk together the eggs, milk and butter in a bowl.
Gradually add the egg mixture to the flour mixture, whisking until just
combined, then add the chopped rosemary.
Divide the mixture between the loaf cases until each case is half full.
Press the goat’s cheese and figs into the top of each cake. Bake in the
oven for 20 minutes, or until a skewer inserted into one of the cakes comes out clean.
Cool on a wire rack. Once cool, decorate with the extra sprigs of
rosemary. Though best eaten fresh, you can store the cakes in a tin or an airtight container in the fridge for up to 3 days. Serve at room temperature.
Enjoy & Happy Friday!
It’s everyone’s favourite time of the week again, Friday! Which, as you now know, means treats. We don’t know about you guys, but but we love our sweets. These fun lollipops from our seriously gorgeous book À La Mère De Famille by Julien Merceron are just what everyone needs on a Friday afternoon.
Preparation time: 15 minutes
250 g sugar
100 g water
50 g glucose syrup
natural flavouring (follow the packet instructions for quantity)
liquid food colouring for sugar (optional) equipment
silicone lollipop moulds
PREPARING THE CANDY
Put the sugar and water in a heavy-based saucepan and bring to the boil. Add the glucose and continue to cook until the mixture reaches 120°C on a sugar thermometer. Add the natural flavouring and the colouring (around ten drops, depending on the desired result) and continue to cook over high heat until it reaches 155°C.
MAKING THE LOLLIPOPS
Dip the base of the saucepan in cold water to halt the cooking process and immediately fill the silicone lollipop moulds with the syrup. Insert the sticks into the candy and allow to cool. Remove from the moulds and enjoy!
Chef’s tip: It’s up to you to discover your favourite flavour: orange
flower water, rosewater, coffee, vanilla, violet … With a little practice, you’ll soon rival the famous niniche candies of La Baule.
So, it’s treats day in the Hardie Grant office today and we thought we’d share this wonderful tradition, because sharing is caring. In the spirit of that, here is a little beauty from our book Le Petit Paris by Nathalie Benezet.
Nathalie’s Melting Chocolate Cakes
Makes 12 mini loaves
200 g (7 oz/scant ¾ cup) butter, cubed
200 g (7 oz/11/3 cups) dark (bittersweet)
chocolate (minimum 70% cocoa solids), broken into pieces
200 g (7 oz/scant ¾ cups) caster (superfine) sugar
1 teaspoon plain (all-purpose) flour
Preheat the oven to 180°C (350°F/gas mark 4).
Place the butter and chocolate in a heatproof bowl over a pan of simmering water and stir until the chocolate has melted. Transfer to a large mixing bowl with the sugar, stir with a wooden spoon and leave to cool a little.
Add the eggs to the chocolate mixture, one at a time, stirring well after each addition. Finally, stir in the flour and mix well.
Pour the cake batter into 12 mini loaf cases and bake for 12–15 minutes until the centres are set but still a little wobbly. Turn the oven off but leave the cakes inside for another 10 minutes, then transfer to a wire rack to cool completely.
You can store these covered, in the fridge for up to 2–3 days. Take out 30 minutes before serving.
Enjoy & happy Friday!
Working Space by Martyn Thompson is a stunning photographic collection of the studio and work places of some of the world’s most significant and celebrated artists, artisans and designers. From art studios filled with canvases to stylish office spaces and impressive warehouses, this collection of photographs is a varied and inspired glimpse into hearts of creatives.
Martyn Thompson’s work as an internationally acclaimed photographer spans over twenty years with portfolio work including editorial features in prominent magazines such as Vanity Fair, Vouge, W and House & Garden as well as high profile advertising campaigns for Gucci, MAC Cosmetics and Vera Wang.
So all in all, Working Space is the kind of aspirational interiors book that people will reference time and time again and bound to inspire anyone with an eye for design or a love of interiors, check out the trailer here for a glimpse of this gorgeous book!
From the type of furniture they choose to the style of clothes, Fashion House offers a brilliant glimpse into the lives of fashion icons, past and present. Coupled with little lessons on the importance of a statement chair to the necessity of eccentric plates Megan Hess really allows you to see how the other half live and all through beautiful illustrations. Check out this book trailer for the book (out this month - September 2013), for a glimpse into the book.
Megan Hess is known for her signature style of fashion illustration which has made her a favourite with the international fashion set. Her clients include Chanel and Christian Dior, and she is the illustrator of choice for Sex and the City author Candace Bushnell. For more of her illustrations can be seen online at http://meganhess.com.
To celebrate the publication of Fashion House, by Megan Hess, we have this beautiful book trailer to share with you!