Monday, April 30, 2012

INTRODUCING ANDREW…

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Our team is expanding… introducing our newest member Andrew! x

Friday, April 27, 2012

IT’S BACK…

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The Denim Jacket…

Image c/o Fashion Food Fatale

Tuesday, April 24, 2012

FAIR POINT

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Monday, April 23, 2012

TRUFFLE-IFFIC

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AJ whipped up a batch of these to take as a thank you to drinks last night. Thankfully she doubled the quantity, and we’ve now a container in the fridge… although supply levels are dwindling. They’re not only delicious, but a nutritious take on the truffle. The almonds are a great source of protein, the dates choc full of minerals and the cinnamon helps to stabilize blood sugar levels. 

Makes 24 balls.

300 g (2 cups) natural almonds or walnuts
30 g (¼ cup) dark cocoa powder
½  teaspoon ground cinnamon
1  teaspoon vanilla bean
16 fresh-pitted dates
Plus coconut, goji berries, nuts and coco to decorate.

Combine almonds, cocoa and cinnamon in a food processor and process until crumbly.
Add the vanilla and dates then process until the mixture is combined. You can add a tablespoon or two of water, so the mixture forms a soft ball (you might not need to do this). Roll into balls and then coat with your choice of garnish. Store in the fridge covered for up to 3 weeks… but you’ll probably go through them sooner! 

Image and recipe c/o Teresa Cutter

Wednesday, April 18, 2012

FINE DINING DESIGN

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With so many new dining spots now open, and more to come, we’ve taken inspiration in the Architectural Digest picks for Best New Restaurant design.

Images c/o Architectural Digest

Tuesday, April 17, 2012

SO CUTE, SO COOL.

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The windows of Harvey Nichol’s central London store have been transformed into a patriotic selection of shops and boutiques in celebration of Queen Elizabeth II’s Diamond Jubilee. It took a team of 40 to bring the concept together which also ties in trends from the SS 2012 catwalks. There are sugary pastels in the sweet shop and (not surprisingly) florals for the florist, but our pick is the fish like sequins and details for the fishmonger. How cute is that mermaid!

Images c/o The Telegraph

Tuesday, April 3, 2012

FAB FOOD STORAGE

We read this on Sarah Wilson’s site, and thought them well worth a mention, because NO body, likes their fruit and veg going to waste. We’ve also added a few of ours in too.

1. Store your things upright… Veggies grow in the ground standing up right? So really, based on traditional oral knowledge, they’d be happier waiting to be eaten while standing up?

2. Plant your shallots… It might sound a little batty, but when you buy bunches of shallots, store them in the soil outside, nestled in with the herbs. They’ll keep for months, and you can pull them out one stem at a time. Clever.

4. Ripen your fruit quickly.. If you need your plums, pears and other fruits to sweeten up, put an apple in there. Handy.

5. Pair your bananas and avocados. It’s a fun fact… avocados ripen bananas when placed in a paper bag together.

6. You can hull strawberries easily using a straw

7. Rub a walnut over scratches in your furniture… It will disguise dings and scrapes.  Here’s how.

8. Wrap your apple. Stop pre cut apples browning in your kid’s lunch box by securing with a rubber band.

9. When making guacamole, leave the avocado seed in the bowl, until ready to serve, sans browning. Genius!

Tuesday, March 20, 2012

Paella w. Gwenyth

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It’s no secret we’re food enthusiasts in this office, and love to share tried, tasty and trusted, recipes. We tried this paella recipe from Gwenyth Paltrow’s (aka divine domestic goddess) site goop. She made it with José Andrés, who really is one of the godfather’s of Spanish food. It’s delicious and ideal for feeding a crowd. You can get both the pimento and rice at the market. 

  • ¼ cup Spanish olive oil
  • 3 cups diced seasonal vegetables such as green beans, zucchini, baby squash, cauliflower
  • 1 cup seasonal mushrooms
  • 2 pounds organic chicken legs and thighs, cut up
  • 1 tablespoon chopped fresh garlic
  • 1 cup grated fresh tomato
  • a pinch of saffron
  • 4 cups mineral water
  • ½ cup dry white wine
  • 1 teaspoon pimenton (Spanish smoked paprika)
  • 2 cups Spanish bomba or calasparra rice

Heat the olive oil in a 15-inch paella pan over medium-high heat. Once hot, sear the vegetables until they get a nice brown color. Remove vegetables from the pan and reserve. Add the chicken in small batches to the pan and sear until skin is golden and crisp. Remove the chicken and reserve. Add the chopped garlic and cook for 2 minutes. Stir in the grated tomato and cook for 1 minute making sure to scrape up all the browned bits from the chicken. Pour in the wine and let it reduce by half, about 2 minutes.

Return the vegetables and chicken to the pan and pour in the mineral water. Allow the mixture to boil for 2 minutes to flavor the water. Then stir in the rice. Season to taste with salt and boil for 10 minutes. Do not stir the rice again, as this can cause the rice to cook unevenly.

Crumble the saffron across the top of the paella and sprinkle the pimenton evenly. Do not stir the rice. Cook for another 5 minutes. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving.

Thursday, March 15, 2012

ACTIVATE YOUR ALMONDS

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Soak your nuts (and brown rice) overnight… it breaks down the phytic acid in the skin/husk. When this gets into your tummy, the acid mixes with calcium, magnesium, copper, iron and zinc and prohibits these minerals from being absorbed. The soaking activates the digestive enzymes making them easier to digest… health benefits aside, you’ll find the taste a little milky, and won’t go back to eating the dried version.

Image and nuts c/o JSI.

Tuesday, March 13, 2012

WELL THAT’S ONE WAY…

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To display your jewelery… American designer David Webb has been in high demand since 1948, and has over the years counted icons like Jacqueline Kennedy Onassis and Elizabeth Taylor, as clients. The company was sold in 2010, but the tradition continues today with the Manhattan show room, certainly one inviting retail space.

Sunday, March 11, 2012

RAGS TO RICHES

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We are hopelessly lusting over the rag + bone SS12 collection, the second drop of which will conveniently land at Calexico any day now. Don’t be fooled by the warmer seasonal reference, the textured knits and structured blazers can be easily layered to accommodate for the cooler months ahead. It’s a good thing too, as we are seriously in love with this collection..

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Friday, March 9, 2012

Upcoming film and photography cool cat Chris Proud takes us behind the scenes of a day shooting at FrockShop.

FRIDAY AFTERNOON…

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Image c/o sass & bide and the cool hunter

Wednesday, March 7, 2012

TRY IT.

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Canelle et Vanille is an exquisitely shot food blog, and one of our ‘go to’ online sources when wondering what to make for guests. This souffle is not only a ‘sure thing’, but downright sinfully delicious. NB. Ensure you use a great quality chocolate. Either Lindlt or Willie’s Cacao are our picks.

Chocolate Souffle

130 grams cocoa powder
350 ml water
1 vanilla bean, split
40 grams 70% chocolate, grated
70 grams egg whites
pinch of salt
75 grams sugar

10 grams sugar
20 grams 70% chocolate, grated
softened butter

Brush softened butter over all sides of the ramekins you are going to use. Make sure you brush applying vertical strokes. This will allow the souffle to rise straight up nicely. Mix the grated chocolate and sugar and pour into one ramekin. Turn so all sides are coated with this mixture and dump the excess into the next ramekin. Once they are all coated, refrigerate them until ready to use.

In a medium saucepan, bring the water and the vanilla to a boil. Turn heat off and let it steep for 5 minutes. Remove the vanilla bean and reserve it for another use. Return the pan to the heat and bring to another boil. Add half of the cocoa powder into the boiling water and whisk constantly until all the cocoa has been absorbed. Add the rest and whisk constantly for about 3 minutes or until it thickens. Remove from heat and transfer the cocoa paste into a large bowl.

In the meantime, whip the egg whites with the pinch of salt. When they are almost fully whipped, add the sugar slowly, in batches. Let the meringue whip to semi stiff peaks.

Add the meringue into the warm cocoa paste and fold gently until no more white streaks are showing. Fold in the grated chocolate.

Spoon the souffle batter into the ramekins. Fill to the top. Bake in a preheated 350F degree oven until they rise. The time will depend on the size of your ramekins. Serve immediately.

Tuesday, March 6, 2012

C’MON GET HAPPY

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One from the Easton Pearson archives. SS 2008/09. The rainbow collection.