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Pickled radish spread

By Rasa Pelham on June 13, 2014 in Preserves, Savoury Delights

It is not exactly pickling or preserving season, but I totally had to do that with my homegrown radishes. This spread is perfect for a quick toast, a cracker or cheddar cheese. I even tried it as a salad dressing, that was really yum!PICKLED RADISH SPREAD

2 handfuls of radish
1 cucumber
6 garlic cloves
2 tbsp brown sugar
4 tbsp apple cider vinegar
2 tbsp olive oil
salt to taste
chives (or other of your favourite herbs)

1. Grate the radishes, cucumber and garlic. 2. In separate bowl or glass mix sugar with vinegar and oil. Pour it over the radishes.

3. Add salt to taste and sprinkle some chives on top (I added chive flowers to complete the prettiness!). 4. Jar it or eat it straight out, decision is yours ;-)

Rasa xoxo

Strawberry milk

By Rasa Pelham on June 9, 2014 in Drinks, Summery

Strawberry milk is a treat that we used to have as kids in Lithuania during hot summer days. I can’t quite explain what it is, but it is similar to a milkshake (only nicer) and you do not drink it, but eat it like a soup with a pastry or sweet bun. Really worth to try, I am still loving it!… ah, its so good to remember childhood memories like this ;-). STRAWBERRY MILK

1 handful strawberries
1-2tbsp sugar
150-250ml milk
a pastry (I love cinnamon swirl!!)

1. Wash the strawberries and cut them into pieces.

2. Cover the strawberries with sugar and mash them with the fork.

3. Pour milk over the strawberries and that’s it! Enjoy

Rasa xoxo

Savoury tea cakes

By Rasa Pelham on June 3, 2014 in Lunch or Dinner, Savoury Delights

Sometimes, don’t you want savoury food looking as pretty as cakes? Well, here is your solution making sandwich cake like ;-).

SAVOURY TEA CAKES

sliced bread (I used German style rye bread)
your favourite sandwich filler (I chose simple egg mayo)
edible flowers such as pansies or chive flowers

1. Using cookie cutter cut out even circles out of the sliced bread

2. Prepare the sandwich filler you like 3. To assemble the cake just spread the sandwich filler on each bread circle and stack it up4. Decorate the cake with edible flower

Enjoy!

Rasa xoxo

Relaxed bank holiday weekend breakfast

By Rasa Pelham on May 26, 2014 in Break-the-fast

What’s amazing about bank holiday weekends is that you don’t have to worry about running out of time and can eat breakfast instead of lunch. And speaking of breakfast instead of lunch (aka brunch), I like making good ones! The cereal just doesn’t do in this case…

BACON AVOCADO WAFFLE SANDWICHES

(for the waffles)

1 large egg
120ml milk
2 tbsp yogurt
95g plain flour
1tsp salt
1tsp mustard powder (Joni would so approve this!)
1tsp sugar
40g butter, melted
20g cheddar cheese, shredded

(for the sandwich)

2tbsp mayonnaise
2 avocado, sliced
2 tomatoes, sliced (or if you want, you can try little tomberries!!)
6 bacon rashers, crisped in oven or on the grill

1. To make cheesy waffle batter whisk eggs, milk and yogurt together.

2. Add the rest of the waffle ingredients into the waffle batter and mix well.

3. I made my waffles in a waffle iron on top of the stove, but if you are using a machine then you should cook according to your waffle machine instructions.

4. Assemble your waffle sandwich by spreading some mayonnaise on top and layering it with sliced avocado, bacon and tomato. Top it with another waffle.

Enjoy your bank holiday Monday!

Rasa xoxo

My hen do!

By Rasa Pelham on May 20, 2014 in Blog, Updates

Last weekend I have been super surprised (or more shocked), because I have been kidnapped (well, I had a different kind of weekend in my mind planned ) by my friends for my hen do… but don’t think it wasn’t fun! Even though I have been threatened to be thrown into cold pool of baked beens (I wonder if that exist) if I don’t complete my challenge, I had a great time and I am super thankful to my friends for this!

Here are few things I had to do: give a friend piggy back (I chose Evangeline, because she is the lightest)!

I had to take selfies with lots of type strangers such as with another Joni, Someone new or Someone old :D.This one supposed to be a picture with man in uniform. Chef’s uniform is my favourite!

Picture with the married couple (was so difficult to find a married couple in Leicester Square!). I had to ask their advice ;-).Spelled JONI using bodies, can you see it?Ok, this one need a lot of explanation! I had to act out a scene from my favourite movie. That is UNTOUCHABLE (INTOUCHSBLES in french) and here I am starring Driss trying to lift Philippe (Handicap man)/Vicki!The last one! And I hope we will still be able to be friends after this… As part of the challenge I had to fit in the whole piece of cake into my mouth.

I did like the cake however… orange almond sponge with raspberry and cream filling, Yum! Will try to make something like this some day ;-)

Thanks again to all my friends!

Rasa xoxo

Goat’s milk and roasted rhubarb ice cream

By Rasa Pelham on May 19, 2014 in Sweet Treats

All I could do today is eat the ice cream: hot days are finally here!! I love to experiment with flavours, so I thought goat’s milk and rhubarb will go well. I have seen goat’s milk and chocolate ice-cream before (did not taste it as I don’t like the chocolate ice-cream) and I really liked the idea of using goat’s milk to make the ice-cream. After making this twice, I think I reached the perfection!

GOAT MILK AND RHUBARB ICE CREAM

3-5 rhubarb stalks (chopped) + 35g sugar+ 1/2 lemon juice
2 egg yolks
100g sugar
250ml goat’s milk
125g goat’s yogurt

1. Roast rhubarb with sugar and lemon juice in 200C oven for 20-30min.

2. Meanwhile make the cream by whisking the eggs with sugar. Heat the milk in the saucepan (do not let it reach the boiling point) and pour it over egg yolks.Mix the egg milk well and pour it back to the saucepan. Cook it on the small heat (just in case as it is very important not to get it boiled) and mix continuously until it becomes thick (about 10 min). At this stage it is best to cool the mixture down by placing the pot in the cold water as when you get the right consistency it is best not to overcook it.

3. Puree roasted rhubarb and combine it together with yogurt and egg cream.

4. Pour the mixture into the shallow container and put it into freezer. Every hour or so scrape off the sides of the container and fluff the ice-cream with the fork. Repeat this 3-5times and after that you can let it stay in the freezer until it is completely frozen or the time when you want to have a cool sweet treat.

Enjoy the sunshine ;-)

Rasa x

Earl Grey cake with Elderflower buttercream

By Rasa Pelham on May 13, 2014 in Sweet Treats

When someone, who is Tottenham Hotspurs fan, have visited me yesterday to redeem their gift token, I have decided to be experimental and try something really new. Earl Grey and Elderflower have popped into my head as both flavours are fragrant and delicate (well… maybe both fragrant not in the same way, but still worth to try I thought).So this is how I made it… EARL GREY CAKE WITH ELDERFLOWER BUTTERCREAM

(for the cake)

340g caster sugar
16 Earl Grey tea bags (removed from the bags)
8 eggs
3 tbsp. olive oil
4 tbsp buttermilk
2 tsp vanilla extract
250g plain flour
2 tsp baking powder
1 tsp salt

(for the buttercream)

230g unsalted butter, softened
500g icing sugar
4tbsp elderflower cordial

1. Preheat oven to 180C. Line thee round sandwich tins (I used spring form tins) with baking paper.

2. In a large bowl beat the eggs, then add sugar, tea leaves (from the tea bags), oil, buttermilk and vanilla extract. Mix well!

3. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.

4. Pour mixture into prepared pans and tilt pan to distribute the mixture evenly.

5. Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.

6. Meanwhile make the buttercream by creaming the butter with icing sugar. Add elderflower cordial gradually by constantly mixing the cream.

7. Turn cake out and let cool completely. 8. Layer the cake with the butter cream in between. Cover the cake with buttercream and lightly brush it over the sides as well.

9. Decorate the cake with thyme or edible flowers like rose or pansies. This is completely optional, but it is worth the look you get from it. Enjoy!

Rasa xoxo

Apple & Rhubarb Elderflower cordial

By Rasa Pelham on May 10, 2014 in Blog, Drinks

In case you did not noticed (did not use my advice to go and enjoy outdoors): the elderflowers are out!!! So I could not wait but make my first cordial batch! This time I did it with the twist, I added apple and rhubarb :-). APPLE & RHUBARB ELDERFLOWER CORDIAL

20 heads freshly picked elderflowers
1.30kg sugar
1l water
1 Bramley apple (or something similar), sliced
3 rhubarb stalks, chopped
60g lemon salt or citric acid (absolutely essential)

1. Place the flowers, sliced apples and rhubarb in the large bowl or saucepan.

2. In separate, large, heavy-bottomed pan, heat the sugar and water until it boils and then allow to boil for about 5 minutes to form a thin syrup.

3.When the syrup is ready, remove from the heat and allow to cool to room temperature before pouring over the flowers. Add citric acid, cover and leave for at least 24 hours before straining.

4. Sterilise your jars by heating them in 180C oven for 5 minutes. Pour strained cordal into the jars. This should keep for up to a year.Enjoy! Summer is coming soon ;-)

Rasa xoxo

Creations out of the meadow

By Rasa Pelham on May 8, 2014 in Blog, Outdoors

I love spending time in nature! Last weekend Joni took me to a lovely meadow in Cranfield and I could not help myself, but make some flower garlands. From my childhood I have learned to make dandelion head garland wreaths, but I suppose you can apply the same technique to any other flowers. This is how you could make your dandelion garland: 1. place a dandelion on the garland end (start the garland by placing the dandelion on the other dandelion and following the same steps). 2-3. wrap the stalk of the dandelion backwards around the garland. 4. join the leftover dandelion stalk with the rest of the garland.

Joni had another technique for flower garland making, which looked more like a chain.

He made a hole in each daisy stalk and pulled another daisy stalk though it.

Enjoy the outdoors ;-)

Rasa

Creative gifts: animal face cards

By Rasa Pelham on May 6, 2014 in Blog, Gift Giving, Paper Crafts

So, my dear friend Suzanne had her baby shower this weekend and I was’t able to come :-(. Seems like I missed a lot!

In times like this I try to make up by making handmade gifts (well… almost). This time I made a lion face card to accompany this little outfit that really fits South African theme (Suzanne’s motherland). Here is how I made it:

1. I folded a card in half and drew lion’s face on one side using a pencil.

2. when I was happy with the drawing I used some graphic colour pens to add some colour.

3. I used black felt pen to draw round the edges

4. I used a hole-punch to make some holes for the animal “fur”. Cut in behind the fold to make more holes on the folded side. If I did this again, I would probably hole punch all around the back card instead of the holes on the top card.

5. Cut equal length yarn pieces and start attaching them through the punched holes.

6. Once the “fur” is attached, the only thing is left is to write the best wishes ;-)

When it comes to gift wrapping, I like to sometimes to keep it simple. Here I used some tissue paper and colourful washi tape to decorate.

Enjoy your week, it’s only short ;-)

Rasa

Make your own spring/summer dress

By Rasa Pelham on May 3, 2014 in Blog, Projects, Sewing

Recently I have been busy making this spring/dress that I fell in love with almost instantly! It’s perfect for my walks around the Lea valley park. Can be worn with cardigan when it is chilly and accessorised as you wish.

This dress is so easy to make and is shaped with the ties. Suitable for many types of figure! Go here to get started and make your own ;-).

Enjoy your long weekend :)

Rasa

Things I look forward to in May

By Rasa Pelham on May 1, 2014 in Blog, Updates

I can’t believe its another month gone, last month of Spring! Here is what I am looking forward in May:

1. MY HOUSE RENOVATION TO BE FINISHED! Generally I like decorating my home and adding all those creative details in it. But currently I am insulating the walls, so if you can imagine it is quite boring :-(. Really looking forward to finish so I can move on to fun stuff.

2. TIME TO PICNIC as I am dreaming about summer! I recently came across this lovely website called The English Muse, even if the author is completely not English. I really love their outdoor photography!

3. BABY SHOWER, not mine of course! My really really good friend Suzanne, who is about to pop out the baby and is my Matron of Honour (such a funny title must I say) a month after. I amazed by her dedication!

When it comes to Baby Shower gifts I love the creative ideas. This DIY Hospital Survival Kit is so much cooler than all those diaper bouquet displays (I think you know what I mean).

Happy May!

Rasa xoxo

Baked English Breakfast

By Rasa Pelham on April 29, 2014 in Blog, Break-the-fast

Here in England we are dedicated to English breakfast and we are loving it! It comes with many components such as bacon, sausages, eggs, baked beans, mushrooms, toast and so much more. Here is how I make mine all baked: easer and lower in fat ;-).

BAKED ENGLISH BREAKFAST

serves 2-3 breakfast lovers

4 portobello mushrooms
1 tbsp butter
10 (or more) bacon rashers
4 eggs (I started using duck eggs, you so should try that)
Handful of cherry tomato

1. Start by frying mushrooms in butter. I know I know this sounds like high in fat, but mushrooms need butter (Julia Child would agree with me in this). After all, traditional English breakfast would have even more fat as it is all fried.

2. Lay everything in baking dish: fried mushrooms, eggs, bacon rashers and tomatoes. Bake everything in preheated 200C oven for 20-30 min.

Enjoy!

Rasa xoxo

Yummy mug cakes

By Rasa Pelham on April 26, 2014 in Blog, Sweet Treats

Anybody who have a very sweet tooth like me would understand that a piece of fruit just doesn’t do. In emergencies I tried everything including all those mug cakes that seem so hyped up at this moment. I am however disappointed that they are often a little dry.

Here is my version of yummy mug cakes ;-). They are moist and can be served with many type of toppings such as fruit, jam or chocolate sauce!

I developed these yummies from Joni’s mum’s microwavable syrup sponge recipe (which is one of my favourites!). Single serving in the mug is a perfect way to kill that sweet tooth craving!

YUMMY MUG CAKE (single serving)

2tbsp butter
2tbsp sugar
1 medium egg
5.5tbsp self rising flour
2 tbsp coco powder (optional to make a chocolate sponge)
syrup to cover the top (I like golden syrup the best)
toppings such as chocolate sauce, jam, fruits, berries or even poppy seeds

1. Cream the butter with sugar. Gradually mix the dough with egg, flour and coco powder (if using).

2. Spoon the dough into the mug (if not mixed the dough in the mug already). Cover the top with some syrup.

3. Microwave the mug for 5 min.

4. Top the cake with more syrup and other toppings.

Enjoy while it is still warm!

Rasa xoxo

Creative gifts: handmade token

By Rasa Pelham on April 24, 2014 in Blog, Gift Giving

When it comes to gift giving, I love making handmade gifts. But sometimes I am just short of time. Handmade tokens just works best in these cases. Here is the one I made recently for someone who is Tottenham Hotspurs fan (I happened to live very close to football grounds). You are welcome to use this tea/coffee and cake token for your own gift giving. Just print it out and write your address ;-).

Rasa xoxo

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