Tag Archives: home

FABELS/OUT OF VINTAGE

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Great animal heads for the wall, made from old materials.  These are all about upcycling/recycling. All handmade, which makes them all the more special as a gift to you or someone.

The designer of Fabels /out of vintage\ is Lauri Tjallinks. Lauri graduated 4 years ago from the Willem de Kooning Academie (artschool) in the Netherlands, majoring in Lifestyle and Design.

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Beautiful Linen from Dazed But Amazed

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This linen from Dazed BUT Amazed is beautiful.  Custom woven, vintage washed, 100% pure linen, which is soft to the touch for your littles.

The company has collaborated with 3 artists, 1 being the very talented Emma of Pax and Hart.

Screen Shot 2016-08-14 at 15.45.52 Screen Shot 2016-08-14 at 15.46.09 Screen Shot 2016-08-14 at 15.46.48 Screen Shot 2016-08-14 at 15.47.41images. Dazed BUT Amazed

Rock My Bowl Recipe

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I’ve recently come across Rock My Bowl, and tried the cacao sea salt granola this week.  Which is amazing and I really don’t think the bag is going to last very long unless someone hides it from me!

Founder Rebecca, only started the company in January of this year and has kindly given us a recipe to share with you and answered a few of our guest blog post questions.  If you try the delicious smoothie bowl, please share and tag on instagram so we can see.

Where do you live and with whom?
I live in Brockley with my partner Robbie he owns more clothes and shoes than any one I have ever met before!  and our 3 year son Jude.

How was Rock My Bowl born?  Where can we find you now/over the summer?
I started Rock my bowl because when I had my son I realised that having a substantial and delicious start to the day was so important but yet many people don’t eat breakfast or just shove a piece of cold toast in they’re mouth. I began experimenting and spending a lot of time in the kitchen. I never intended to make it a business but I had been making my granola ,porridge and elaborate salads for friends and family for years and everyone kept saying to me you should have a cafe/food business. After turning 40 last year I just decided to go for it … I have been amazed at the response.
Rock my bowl is at druid street market every other Saturday but also we have so much great stuff going on. A new 6 week brunch market in Hackney from 24th July. a pop up in Old street underground station for 2 weeks in September. Everything we do is usually on IG or our website.

What is the favourite bowl to eat in your house at the moment?
We eat a LOT of my porridge at home,I always have it for lunch when i’m doing events. My partner who used to eat crumpets for breakfast is the one who tends to get a pretty incredible bowl every morning (That’s usually the first image I post) For me I have a power bowl every day.. it’s basically a small bowl of fruit. yoghurt,  sometimes grains and lots of superfoods and boosters and a generous sprinkle of granola.

What/who inspires you?  Are you very health conscious?
My biggest inspirations are the chef Anna jones. Her books are my absolute favourites and the authors of the blogs www.greenkitchenstories.com and www.mynewroots.org
Incredible recipes and images and i use them both in my everyday cooking.

I’m pretty health conscious.. I have always made exercise a huge part off my life and i’m not particularly nice when i don’t work out. At the moment it’s a class at Frame or a workout from Youtube. Healthy eating tends to come hand in hand with that. That said I believe in balance.. I eat out a lot and I certainly don’t skip the desert. I have attempted to give up coffee and Gin but it’s just not any fun.  My weakness is an almond croissant from Little bread pedlar. I probably have one once a month although i think about them most days!!!!

BerryCoconutSmoothieBowlsmoothie bowl methodRock My Bowl

Remember to share if you try, have a lovely long weekend x

Choc Nut Spread

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chocspreadMade my first jar of chocolate nut spread today.  It might not look too pretty, but it tastes amazing.  There are quite a few sugar free nutella recipes out there, but I used this one from Deliciously Ella.  Mainly because it contains 3 ingredients and I had them in the cupboard.

Mine isn’t as smooth as it should be, as I was impatient so didn’t blend the nuts for 10minutes like the recipe says.  Also because I used my nutribullet to blend and you can’t keep that on for that length of time.

Ingredients:
2 cups of hazelnuts1/2 cup maple syrup
3 tbsp raw cacao
1/2 cup water

Bake the hazelnuts at 180C/gas mark 4 for about 10 minutes, then take them out of the oven and allow them to cool.

Once the hazelnuts are cool place them in a food processor and blend for about 10 minutes, until they totally break down.

Then add the maple syrup and cacao and blend again, before gradually pouring in half a cup of water – it is important to make sure that the first three ingredients are properly mixed before you add the water.

LITTLE P RUGS

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LOVE these rugs from Sydney based textile brand Little P.  Lovely colour palettes, design and ethics.  little P rugs are produced in mills involved in Care & Fair initiatives, thus ensuring that the communities where are rugs are made receive medical, educational and other assistance.

A few of what we love:

Screen Shot 2016-02-15 at 18.34.46 Screen Shot 2016-02-15 at 18.36.17 Screen Shot 2016-02-15 at 18.41.35 Screen Shot 2016-02-15 at 18.42.10images. Little P

Love Food Recipe Week – Cake of Dreams

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Our final guest recipe of the week is from Francesca, mother of two, maker and baker of the most amazing and appropriately named Cake of Dreams.  I am definitely going to be trying these at the weekend with the boys.

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What to make for someone you love….? For us it has to have a little bit of magic to it. Heart shaped pink pancakes for Valentine’s breakfast. Heart-shaped whatever we can get away with, year round, in this house. Despite making cakes for a living, we aren’t big on sugar or wheat at home, for general wellness reasons, so lately all the fun for me is developing sugar/wheat free variations of the things we desire. With all this in mind, we set about making a variation on the ultimate romantic pastry treat, the Courtesan au Chocolat from Grand Budapest Hotel. Indiana is ever my sous chef and loved this bake, it’s a really easy and fun one for kids to join in with. We kept ours pretty simple, but there’s loads of scope to make them as elaborate as your imagination will allow.

Gluten-free Strawberry & Chia Love Buns

For the choux buns…

225g water
60g butter
115g gluten free plain flour (we used Dove’s Farm)
3 eggs
pinch salt

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Preheat oven to 220C. Heat the water, salt and butter in a medium saucepan until the butter is melted and the mixture has just come to the boil. Remove from the heat, quickly mix in all the flour with a wooden spoon. Return to a low heat and stir vigorously until the dough becomes a smooth, sticky mass that comes away from the sides of the pan, about 3 minutes. Remove from the heat. In a separate jug crack the eggs and whip them up until just frothy.

Place the dough in the bowl of a stand mixer (ideally, or you could use a hand held beater or just your own big muscles). Once the dough has cooled to just warm, add a little of the egg at a time, mixing thoroughly until smooth between additions. You’re aiming for a smooth, shiny dough that has the consistency of thick batter, so stop adding the egg once you get to this stage. For us this was *almost* all the egg.

Place the dough in a piping bag, and either snip the end to leave a round opening or use a large round piping nozzle. In the absence of a piping bag a zip lock bag works ok for this!. Pipe your dough onto a baking tray lined with parchment. You want three different sizes to build your tower. Indy loved the piping and it doesn’t really matter if it’s done a little messily, so great for kids to have a go at. Once you have piped all your blobs use a finger dipped in water to smooth over any peaks.

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Bake for 20 minutes, then lower the temp to 180C and bake another 20 minutes. Turn off the oven, remove the buns & use a skewer to carefully poke a hole in the bottom of each one. Then return to the baking tray upside-down (hole-slide-up!) and place back in the (now off) oven an additional 20 mins.

For the strawberry & chia custard…

400g fresh strawberries, chopped & mashed (we used a potato masher)
2 tbsp coconut sugar
2 tbsp maple syrup
2/3 tsp balsamic vinegar
1 tbsp coconut oil
2 tbsp chia seeds
1 egg yolk (optional, just adds a little creaminess)

Cook the strawberries over a medium heat until they are liquid and slightly reduced. Remove from the heat, add the remaining ingredients and stir, then leave to stand. Cool completely in the fridge.

To assemble…

Pipe your custard into the buns one by one, via the little hole you made with the skewer. This will be much easier with a proper piping nozzle, but isn’t impossible with a makeshift piping bag. We also filled some of our buns with CoYo coconut yogurt. Once the buns are filled, mix up your icing. As the rest of our buns were so noble & healthy we allowed a little sugar at this stage, for the simple reason that it looks better. If you want to keep yours sugar free you can mix up melted coconut oil, maple syrup and freeze dried raspberries for a lovely pink glaze.

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To ice…

1 cup sifted icing sugar
1 tbsp almond or rice milk
natural food colouring – you can buy these or make your own. We used powdered beetroot and a few drops of blackcurrant jam mixed with acai powder for ours. Freeze dried berries are also fabulous.

Make up your basic icing then transfer to different bowls before adding your colours. Dip the buns into the icing and then stack them. If you would like them to be especially sturdy you can mix up a royal icing with egg white and icing sugar, beaten until it has the consistency of toothpaste, and use this as a glue to stick them together. This would also be perfect for piping decorative aspects. We used some berries, freeze dried berry chunks and non toxic glitter to decorate. I’ll be honest, we ate them incredibly quickly. They were delicious.  Definitely one to make again, and there are so many variations on fillings that would be yummy – chocolate custard, or coconut milk custard if you want to skip the dairy. Make them and pop them in a little box for the one you love, it’s too easy not to…

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Q&A below with Fran:

Where do you live and with who?
I live in Walthamstow with my husband & two kids Pablo (6) & Indiana (3) & an assortment of house spiders for pets.

How did you start making your cakes and turn it in to a business?
I always loved cooking/baking and was constantly offering to make friends’ birthday cakes, and the odd wedding cake. Over time guests at parties I had baked for started to get in touch to commission cakes themselves, and it began to feel like a real way to earn money that slotted in with motherhood & minimized my need to outsource childcare. It took off and grew very quickly, which has been fabulous. Plus it’s hugely more fun than a desk job…

Do your kids love cooking with you?  Do you bake healthier versions with them?
We cook together as much as possible. The kids enjoy mucking in (and arguing over who gets to break the eggs) and I love that it gives them more of an understanding and appreciation for food & ingredients. There’s not a lot they won’t eat, or at least try. Indy especially won’t really let me cook anything without her, and at least twice a week we put loud music on and have a bit of a pancake making party. Despite my reputation for big sweet cakes, at home we are largely wheat/dairy/sugar free, so most of the things we bake together are my recipe experiments & tests for healthy versions of exciting treats.

What is the favourite flavour in your house at the moment?
We are big Mexican food lovers, and I always have masses of fresh coriander in a bowl on the table, assuming it will just be for me…but recently they have declared their love for it too and sprinkle it on most things. Indy now has an imaginary dog called Coriander, so strong is their love. They also think they love marmalade, because of Paddington, but after pleading with me to buy some it turns out they don’t. Though they will never admit it. And they dare each other  to eat little dots of sriracha sauce the size of pinpricks then fall about in hysterics when their tongues burn.

You can order one of Fran’s cakes here and follow on instagram @cakeofdreams or Francesca herself here.

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Love Food Recipe Week

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As it’s Valentine’s Day at the weekend (whether you’re a partaker or not), we have some delicious recipes through the week from some great bakers.

First, is a recipe from Alana.  This mama of 2 has gorgeous photos on instagram of her family life in LA.  If you don’t follow her, go and take a look @mamainlalaland.

These donuts look amazing, and great fun to make with your little ones.  Bet they love decorating them and popping a few in their mouths on the way!

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Here is Alana’s go to recipe for these mini baked donuts:
http://www.itsalwaysautumn.com/2014/10/20/quick-easy-baked-cake-mix-donuts-recipe.html

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A little Q&A with Alana:
Where do you live and with whom?
I live in Los Angeles with my husband Brandon and my two kids, Declan who is 6 and Everly who is 3.

Where do you and the kids like to hang out at the moment?
Los Angeles is full of kid friendly places we love to frequent. On any weekend you can find us at the Los Angeles County Museum, {LACMA}, The Farmer’s Market, Grand Central Market, the beach, or our favorite park!

Where is your favourite place to eat?
Some of our favorite restaurants are Umami Burger, Al Gelato, C&O Trattoria, Home State, and Pieology for a good ol’ pizza.


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