Rustic porridge bread

This week I have been all on my own-some as my wonderful boyfriend jetted off to India for business, leaving me behind here in rainy, windy London.
But instead of grovelling in my own self pity I have packed my week to the brim: catching up with friends, spending lots of time with my kitten and making some new pieces for my summer jewellery range! 
So far I have made a couple of new pieces but I've decided that I won't share them just yet as they are still massive prototypes....  I am however wearing them about town to gauge friends / work colleagues reactions! So good so far, so watch this space.

This week was meant to be my "start dieting, stop baking and eating naughty treats" week..... and no, a Lola's cupcake with lemon in it does NOT classify as one of your 5 a day - I so wish! . . . However, I am not going to lie, I have failed MASSIVELY. Even as I write this very blog I am sucking on 3 mini eggs (yes, not 1 but 3!). So, the diet will have to start next week and I say this with strong d.e.t.e.r.m.i.n.a.t.i.o.n!

Throwing the diet guilt aside I have decided to share a recipe with you which I make regularly (and lasts for AGES)....Rustic porridge bread.
Now, don't go getting any ideas that I've literally made some porridge, shoved some yeast in it and put in in the oven, no sir! This is a quick, yeast free bread that's great for most diets! You can also use soya milk if you have an intolerance to the usual stuff!

It's such a rustic, tasty bread that's great to have as a snack with some dips, such as hummus, tzatziki, avocado or to mop up some home made soup with. Whatever you decide to do with it you are sure to love it and want to make more! It also looks great as a centre piece of a dressed table before a dinner party and is sure to get some compliments!  On this occasion I had mine with slow roasted chipolata sausages, avocado and fried off red onion and tomato! 

What you need:
150g porridge oats
200g wholemeal flour
3 tsp baking powder
3/4 tsp salt
2 tbs olive oil
350ml semi skimmed milk (or soya milk etc if you are lactose intolerant)
1tsp honey
50-100g pumpkin seeds, cranberries, sunflower seeds (totally optional, but adds more to the bread!)

What you need to do: 

Prep: 20 mins | Cook: 40 mins - until cooked

Preheat oven to 200 C

In a large bowl, combine porridge oats, flour, baking powder and salt

Add to the mix 1 tsp honey the veg oil and start including the milk, stage by stage until a dough is formed 

Form the dough into a ball and place on a lightly floured baking tray. I use my Kenwood Patissier with the dough hook application, but you can do it manually in a mixing bowl

 

Bake in preheated oven for about around 40-45 minutes, or until you can put a knife in so that it comes out clean

I'll stick to Granny chic.....

Since I started studying for my Gemmology Foundation- which I have now completed after 5 arduous hours' worth of exams, and an innumerate amount of revision hours over evenings and weekends . . .that I will NEVER get back! I have somewhat neglected my own jewellery range!
So I thought I should dedicate a blog to some of the recent pieces I have made.

The first piece which I just LOVED making was a necklace for one of my closest friends, Becca's birthday back in December! a leather cord with sterling silver drop pendants, glass beads, turquoise stone and fresh water pearls designed especially with Becca in mind.

Becca is one of the most fashionable girls I know, she can literally
put anything together and look uber chic- like she's just walked off a fashion shoot. I will never forget walking around Paris with her, in and out of the vintage shops, me being overly excited about old flowery tea dresses and Becca picking up this pair of waist high leather skirt and an old Chanel back pack -which I thought then and there were ridiculous purchases ! ..... Only to then eat my flowery dress words on arriving home to London to find that leather was EVERYWHERE and my little fashion friend was strutting her stuff around London Town wearing the item gracing every magazines' front cover and looking incredible!



The Becca Necklace! Sterling silver, fresh water pearls and glass beads finished off with strong leather cord.

Becca puts me to shame with her Isabel Marant, Acne, Athe by Canessa Bruno, Wildfox, oh but to name a few....but I do indeed realise that should I ever dare to step foot into anything remotely "leather" related - or for that matter try and put a back pack on I would most certainly look like a wannabe Hell's Angel....rather than a dainty fashion icon. It would be a very uncomfortable and unfortunate day for any one around me should that day ever arise. . . !

The second piece which is one of my favourite pieces to design, make- and wear, the "Turquoise Orbit Ring". A large turquoise stone surrounded by small freshwater pearls wrapped in sterling silver! I love wearing this with a simple outfit as it's such a statement piece. I still need to get all my jewellery modelled on someone, that must be my next mission! The list is getting pretty long!

And finally my 14k gold filled earrings, with a central hanging turquoise stone and blue and gold beads.  I make these in all different colours and in sterling silver too, but personally I think gold works best every time! I just LOVE big jewellery and have always worn statement"y" pieces, lots of turquoise, gold and coloured beads, I genuinely feel naked without it!

For more info or for purchasing please visit my online Etsy Shop!

You can follow Becca on her blog here

Lots of love x

LaLaLa...La Lo-o-o-la

Ok, so at some point soon I am going to have to hang up my baking shoes and start dieting - as the rest of the nation seem to be doing right now...! However, until then I would like to share with you one of my favourite cupcake recipes which I spent Sunday afternoon making! 

Funnily enough I am not a massive chocolate cake lover- even though I am more than obsessed with chocolate in any other form!  Give me a lemon, walnut, coffee or carrot cake any day of the week. So this time I chose to make Lola's Lemon Cupcakes as they are light, fluffy and incredibly creamy! 

Since I was a little girl I have been obsessed with making cakes and the trial and error that one has to go to in order to create something light, fluffy but oh-so moist! My family spent many a weekend being sat down and forced to try my very latest creation - carrot cake with a 99% raw centre being the most . . . memorable! 
However, over the years I have luckily honed my baking skills and am much more attune to a) measurements and b) when it is of utmost necessity to follow a recipe! ;)

For Christmas, much to my delight, I was bought the Lola's "Making Cupcakes With Lola" recipe book- filled to bursting with mini delectable treats for us all to make. 

Sometimes I am a little daunted when I see 101 ingredients and a long list of tasks but my favourite recipes from this book are relatively quick and very straightforward. A must have - especially if you are also cooking a roast and trying to Skype a friend all at once! ;-)

So, here goes:

Lola's Lemon Cupcakes 

"Light, lemony, creamy and utterly delicious!"

What you will need: 

225g  Plain Flour

3/4 teaspoon baking powder

1/4 teaspoon bicarbonate soda

1/4 teaspoon salt

150g butter cubed and soft

175g tablespoons caster sugar

3 eggs

2 tablespoons lemon juice

2 teaspoons grated lemon (I always use much more though!)

100ml milk

For Butter Cream:

125g butter, cubed and soft

400g icing sugar

1 teaspoon vanilla extract 

Grated zest of one lemon

1 tablespoon milk

12 muffin cases

The process:

• Preheat the oven to 180 Degrees/ 350 Fahrenheit
• Sift together the flour, baking powder, bicarbonate soda and salt in a bowl

• Put the butter and sugar in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula

• Add the eggs, one at a time, beating well after each addition. beat in the lemon zest and juice
• Gently fold in half the sifted dry ingredients with a large, metal spoon, then half the milk
• Divide the mixture between the muffin cases 

• Bake in the preheated oven for 20-25 minutes or until well risen and a skewer inserted in the middle comes out clean 

• Remove from the oven and let cool completely on a wire rack before decorating

Lemon Buttercream:

• While the cupcakes are cooling down, make the lemon buttercream
• Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth
• Sift half the sugar into the bowl, beating until incorporated 
• Add the second half of the sugar and beat on low speed
• Add the vanilla and lemon zest
• Slowly pour in the milk and when it is mixed in, beat for 3-5 minutes on a higher speed
• Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle / tip and pipe it on top of the cupcakes

• Decorate with a cluster of chocolate chips / Yellow sugar crystals 

And enjoy! 

What is your favourite Lola's cupcake? 

Emi x 

A Mad Hatters Tea Party!

This weekend we decided to be decadent and book Afternoon Tea at The Sanderson Hotel.....described on the hotels website as, "Mad Hatters Tea". Having experienced the truly indescribable delights of a Sketch Afternoon Tea a while ago I was so excited to try this one and thought I should blog about it! 

So, hat on head and very hungry we set off on our way to 50 Berners Street, W1 for an afternoon of total indulgence! 



Take two! Smile Tilly! 

Now, looks are a little deceiving from the outside of The Sanderson but you must not be put off, the second you walk through the doors you are certainly not disappointed.  Everywhere you look there is something intriguing, unique and uber stylish to look at. From the stained glass window (triple height ceiling) billiard room to the ultra long cocktail bar complete with chairs with eyes on the back, this place oozes style and sophistication.

The tea itself takes place outside in the "garden" area- the heart of the hotel. Abundant with outside heaters, as it is still jolly cold, we were greeted by a very very attentive waitress who explained what we would be trying and tasting and asked us which tea we would like first- with of four little sniffing pots! For our first pot of tea(we ended up having two!) we tried Rhubarb and Custard! I was slightly concerned that this may come tasting like some sweet and slightly sickly Sunday crumble, but instead it was subtly infused, warming and delicious! 

Now, please forgive me for going a little mad with photos, but this place truly is an experience and you will most certainly come out feeling like your senses have well and truly been assaulted- oh, and VERY full!!! 

Sugar cubes in a beautiful musical dancing ballerina jewellery box

Riddle: The more you have it, the less you see? What is it? (Answer at the bottom of page!)

Queen of the Tea!

An edible cake in a cup! Oh, and some childhood reminisant popping candy! 

I don't want to give too much away about what each delectable item is as each one is an experience in itself! But I will say that this's such a special place and would be amazing for any first date, birthday or mummy and daughter day- or to be honest, any occasion really! Just make sure you go with a big appetite. . . a camera and something warm as even with the big outdoor heaters it can be pretty chilly! 

Following in the Alice and Wonderland theme, this was a layered mango and cream drink and definitely left you wanting more!

This was a white chocolate shell with delicious cream cheese and mango filling....It reminded me of an egg!

And then the yolk burst!...

The amazing thing about The Sanderson Afternoon Tea is that if you are STILL hungry- and this's for the serious foodies amongst us- then you can have more... as much as you like! Needless to say, my hungry boyfriend managed to demolish 3 more sandwiches AND a huge bowl of jelly! 

I urge everyone to try and Afternoon Tea at The Sanderson, you will not be disappointed!  

Emi x 


Answer to the riddle: Darkness