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Author Archive | Rasa Pelham

Rye Bread

By on September 3, 2013 in Blog, My Daily Bread, Savoury Delights

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So as I promised on the Bicycle trip to Richmond post, here I will share my recipe for a yummy rye bread.  I think it is the closest match to the bread we buy in Lithuania and surprisingly there is no sourdough starter needed.

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RYE BREAD

  • 145g rye flour
  • 100g white strong flour
  • 20g dark brown sugar
  • 1.5 tsp crushed fennel seeds
  • 1 tsp caraway seeds
  • 6g salt
  • 4g active dry yeast
  • 200g water
  1. mix dry ingredients with luke warm water until it is incorporated.
  2. Cover the dough with plastic and let rest for 15min. After 15min mix again for a minute or two and repeat the same process one more time.
  3. Cover the bowl with the plastic again and let it sit at room temperature for 2-3 hours.
  4. After 2-3 hour proof, stretch and fold the dough and shape into the loaf. There is a strange trick I use for this: I dip my fingers in the oil so that the dough doesn’t stick to my hands while I am shaping it
  5. Cover again with plastic and proof in the room temperature for another 45min-1hour.
  6. Preheat your oven to 200C half an hour before baking
  7. bake the bread for 30-45min

IMG_38718. Baked bread goes with many toppings like radish butter & roast beef or just butter, avocado, tomato & basil combination (my family’s favourite).

Enjoy

Rasa xox

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10 pillow challenge: done!

By on September 2, 2013 in Blog, Projects

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As you may know already last month we have been really busy with the 10 pillow challenge and I am happy to say it’s now achieved! Yay!

Extra pillows will be soooo useful for tonight’s mini knitting group meet! Still interested to join us? Check out the availability on the events page.

The list of pillows that have been made:

  1. Crocheted pillow
  2. Printed pillow
  3. Knitted pillow
  4. Lace edged pillow
  5. Cross stitched pillow
  6. Woven pillow
  7. Patchwork pillow
  8. Embroidered pillow
  9. Appliqued pillow
  10. A bird pillow

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Thanks for your support ;)

Rasa xox

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Bicycle trip to Richmond

By on September 2, 2013 in Blog, Love London, Travel

Lee Valley

And this is how our journey to Richmond started. Alex planned the route, I packed the lunch and sky … well.. it delivered sun!!

Lee Valley cannel

Luckily Alex is an expert on picking scenic cycling routs so most of our trip took place around the rivers and canals. I love the river around my neighbourhood ♥. For more reads about River Lea go here.

Elderflower berries

While I was cycling I noticed that lots of Elderflower trees turned to Elderberries. I did a little research and found out that you can make jelly, cordial or even liqueur with it ;)

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Such a quick scenery change as we went along! I loved riverside cafes and even cafe-boats!

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At the Limehouse we had to leave the river, but not for good…

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Passed the central London of course ;)

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Lunch at Chelsea Park: bacon tart, elderflower and poppyseed cake and rye bread sandwiches that were really yummy. I will share the recipe some time soon ;)

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So after ups and downs (my bike tire went flat that got luckily fixed), we get reunited with our friend Vicki! YAY!!

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We can’t get enough of the riverside as more walks by the river continues…

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Viktorija

But the time to say goodbyes is always round the corner, but not for good!

Thanks to Vicki for making our trip memorable.

Rasa :)

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Bicycle trip across London!

By on August 30, 2013 in Blog, Love London, Travel

Vickie's Scribles ;)

As you have guessed we are cycling across London to Richmond to visit our friend Vicki! Although this wasn’t my idea I am looking forward to this challenge…. after all I haven’t cycled for a while ;)

How are you spending your weekend?

Rasa xox

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10 pillow challenge: appliqued one

By on August 30, 2013 in Blog, Projects

button hole stitch

We are almost at the end of 10 pillow challenge and there is only one more pillow to go!

This one includes a quick tutorial on button hole stitch which is essential for applique method.

To access the instructions go here!

Appliqued pillow

Happy Friday!

Rasa :)

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Blackberry Liqueur

By on August 29, 2013 in Blog, Sweet Treats

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I have been hearing that so many people have been picking blackberries at the park! They are surprisingly sweet this year and it would be a waste not to make anything out of it. I have been baking so far (berry cake) and now I have just finished “brewing” Blackberry Liqueur! I am so happy to share a recipe with you ♥.

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BLACKBERRY LIQUEUR

  • 250ml water
  • 750ml vodka (40% or above)
  • 700g sugar
  • 250g blackberries
  1. Mix all the ingredients together taking care not to crush blackberries
  2. Leave to infuse for about two weeks until the berries have lost most of their colour
  3. Sieve the mixture trough mesh
  4. Pour into the bottles (you might need many!)

Have a nice Thursday evening!

Rasa ;)

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10 pillow challenge: embroidered one

By on August 29, 2013 in Blog, Projects

Couch stitch

I learned a new a new stitch called couching (funny name) that I wanted to try out for quite sometime. So when I decided to make another pillow for my challenge I went with this technique. I hope you like it too! Here are the embroidered pillow DIY instructions.

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You learn something new everyday ;)

Rasa xox

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Courgette flowers for lunch :b

By on August 28, 2013 in Blog, Savoury Delights

Courget flowers

I am so blessed to have my dear friend Alex staying over at my home as he gives me so many cool ideas. Like the other day when he saw courgettes in my garden he suggested that we should eat their flowers! And I replied “are you insane?” and he went on to explain that in Italy where he is from it is actually a delicacy to eat them stuffed. So I tried frying them today according to his mum’s recipe and I loved them! The only thing is that I only had three flowers, but I suggest you have at least 4-6 per person.

stuffed courgette flowers

STUFFED COURGETTE FLOWERS

  • 6 flowers
  • 100g cream cheese (with herbs or garlic)
  • 1 egg
  • 100g flour
  • 2tbsp olive oil
  • lemon wedge to serve

1. Stuff the flowers with the cream cheese.

stuffing the flowers

2. Whisk the eggs in one bowl and place some flour in another. Dip the courgette flower in the egg and then roll it in the flour.

Dip the flowers in egg and flour

3. Heat the oil in the pan and fry stuffed flowers.

frying stuffed flowers

4. Serve still hot drizzled with lemon!

You must try this out!

Rasa ;)

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10 pillow challenge: patch-worked one

By on August 27, 2013 in Blog, Projects, Sewing

Triangle patchwork variations

After having a long relaxing weekend there is always the time when you have to come back to work :(… So I returned to my pillow challenge today to do some patch-working. This one is simple, but quite creative as there are many pattern variations ;) Don’t you just love that? Here are the instructions!

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Enjoy!

Rasa

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Cosmetic bag for Vicki ;)

By on August 25, 2013 in Blog, Projects

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I made this cosmetic bag for Vicki, because her old one… well, just became very old and worn! Vicki likes her cosmetics organised in different compartments so I thought this one would be a perfect replacement. It even has a zipped internal bag where you can hideaway all your private bits and bobs (pss… we all have them!).

Here are the DIY instructions!

 

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Happy organised days!

Rasa :)

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Alex’s birthday cake :b

By on August 21, 2013 in Blog, Sweet Treats

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It’s my dear friend’s Alex’s birthday today! So for this occasion I have baked Spiced Date Brownie Cake from Abel&Cole book “Veg Box Companion”. It went a treat! Apparently this recipe originated from “Tartelettes” cakerie – nice! I especially love Vicki’s idea to make the “pretend” candles that are made out of toothpicks stuck with picture of little lights. Cute! Here is the recipe:

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SPICED DATE BROWNIE CAKE

  • 300g stoned dates, finely chopped
  • 2 lemons, zest only
  • 500ml freshly brewed strong black coffee
  • Crushed seeds from 12 cardamom pods
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 4 tbsp honey
  • 4 tbsp black treacle or more honey
  • 250g dark brown sugar
  • 150g unsalted butter
  • 3 eggs
  • 150g mixed nuts
  • 4 tbsp sesame, pumpkin and sunflower seeds
  • 400g plain wholemeal or spelt flour
  • 1 tbsp baking powder
  • 4 tbsp apricot jam (optional)
  1. Line a large rectangular baking dish (approx 30 X24 cm) with baking paper
  2. In large saucepan, add the dates, lemon zest, coffee, spices, honey, black treacle, sugar and butter. Simmer and stir till combined. Let cool fully.
  3. Preheat your oven to 180C .
  4. Beat the eggs in large bowl. Add flour, baking powder and cooled date/coffee mix. Chop half the nuts and add them to the mix. Stir everything together.
  5. Pour into the lined dish. Scatter the seeds and remaining nuts evenly over the top.
  6. bake for an hour , or till a skewer poked comes out with just a few tiny moist crumbs stuck to it. Cover with a large layer of baking paper or foil after 30min, to stop the nuts from burning.
  7. To give it a stunning gloss, warm 4 tbsp of apricot jam till syrupy. Brush over the top.

I must admit that I used black current jam as I did not have any apricot one. This made the cake look odd as black current jam coloured everything purple so I had to scatter few more fresh nuts and sesame seeds to “fix” it. So use apricot jam or nothing at all! But other than that it was really delicious :b

Rasa :)

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Innocent smoothie berry cake

By on August 20, 2013 in Blog, Sweet Treats

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Last night at our mini knitting group we were knitting mini hats to contribute to Innocent Big Knit campaign. These mini knitted hats will go onto the innocent smoothie bottles, that will be available to buy in stores across the country in November, and for every hatted bottle sold, 25p is donated to Age UK. Yey!

For this occasion I baked this innocent smoothie berry cake. Here is the recipe!

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INNOCENT SMOOTHIE BERRY CAKE

  • 4 eggs
  • 300g sugar
  • 120ml vegetable oil
  • 250g flour
  • 4tsp baking powder
  • 1/2tsp salt
  • 130ml blackberries, strawberries & blackcurrent innocent smoothie
  • 200g blackberries

1. Preheat your oven to 180° C. Line with parchment paper or grease the baking tin you are using.

2. Beat together the eggs and sugar until thick. Gradually beat in the oil.

3. Stir in the flour, baking powder and salt, and then the smoothie. Combine well.

4. Pour the mixture into your prepared pan and scatter the blackberries on top.

5. Bake for about 50 minutes, or until the cake tests done.

Happy knitting ;)

Rasa xox

 

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