Things I've Learnt Since Graduating: Indulge Your Passions

28 OCTOBER 2014

There are only a handful of things I miss about school, but one of those things is art lessons. I went to a very academically-focused school where Maths, Science and English were considered paramount, but by far my favourite classes always involved holding a paintbrush, pencil or smudgy stick of charcoal. 

By age 17 I succumbed to the pressure from my teachers and dropped art as one of my subjects to pursue the academic path to adulthood and a career in the law. Now, on the other side of university, and working in a job that has little to do with my degree, I can honestly say that I regret giving up the subject that gave me so much pleasure. 

I always justified it in my mind that I could continue art as a hobby, but it's only now that I have a full time job, my own house and my own space that I have time to dabble in a little creativity, whether that's simply through this blog, by baking something delicious, or by painting a design on a cake for a pagan wedding ceremony as I did last Friday. As indulgent and rewarding as these moments are, even now, they are fewer than I would like them to be.

My advice to anyone who has a true passion for something would be to indulge it, don't push it to one side. That's why I started this blog; to channel the creative element of my personality into something productive. I don't necessarily mean that you should choose creativity over academia - you should always do what you feel is the right thing to do when making decisions about something as important as education - but find a way to express your skills and talents, don't waste them.

PHOTO CHALLENGE: MOTION & HORSES

15 JUNE 2014

A slightly unusual photo challenge last month with two aspects: motion/speed and horses (or both together if your that smart). I took my photos in various places: a dog park, Solihull Arden Club squash courts, and a small farm down Salter Street in Earlswood. I played around with different shutter speeds to try and capture speed and motion in various ways, and as for the horse? I just thought he was cute! 

Next month's challenge is 'the colour blue' and an additional challenge to change the background of an image using photoshop. This could be very interesting...

DIY: PAPER ROSE

8 MAY 2014

Something I've been doing for a while now is making paper flowers. Just as beautiful as fresh ones, but lasting infinitely longer and with the added satisfaction that I made them myself. With summer just around the corner, I felt it was about time I shared my inspiration with my fellow crafters. Let's start with how to make your very own English rose...

What you will need...

Making paper flowers requires a little bit of initial investment to buy your raw materials, however, once bought these materials last for ages. You will need need floral tape, good quality pipe cleaners, scissors, all-purpose glue, card for making your petal templates, a pencil, round or bud shaped flower centres (you can get these from Hobbycraft), good quality doublette crepe paper (Homecrafts UK do a great variety of colours), and watercolour paint to finish.

What you will need to do...

You will need to cut out three petal templates, approximately 7cm, 6cm and 5cm at their widest point.    You don't need a ruler, I drew mine by hand. Start by drawing two lines roughly at right angles to one another, and then join them with a sweeping circular line.

Once you have your petal templates, you can start cutting! Fold your paper over to the width of your smallest petal template and trace around it 5 times. Cut around these to make 10 petals. Do the same with the medium template but this time only cut out 8 petals (4 on doubled over paper). Repeat for the large template making 6 petals in total. When you fold your paper,  make sure to fold along the grain of the paper, not against it. This will help the petals form the correct shape at the next stage.

Now you've got all your pretty little petals, you need to curl them so they look authentic. Before doing this however, it's worth preparing your stem - you'll see later, but it works beautifully as a petal curling device! 

To prepare your stem, take your pipe cleaner, flower centre and floral tape. Your flower centre should have a small hole that goes into its middle. Insert your pipe cleaner into the hole and then, starting from the other end, take the floral tape and tightly wrap the entire stem and the ball that will form your flower centre. Once the ball is covered, work your way back down the stem to where you started.

Now to curl those petals! Take your prepared stem, and, with the point of the petal pointing down, use it to roll down the round edge of the petal. To make sure you're rolling the petals in the correct place, imagine the point is at 6 o'clock and roll at 10 and 2 like this...

After you have prepared all of your petals, it's time to start constructing! Start with the smallest petals, wrapping tightly around the balled end of your stem. Spread some glue on the inside of your petal before doing this. The inside will be the concave side as it will fit nicely around the centre allowing the petals to curl downwards rather than inwards.

Continue to add the petals in the same fashion, building gradually. The best way to construct is in a circles, layer...

...by layer...

...until you have a full rose!

Give your rose a little finishing touch by delicately painting the edges with watercolour paint. I have chosen a dark pink here to contrast the soft pink of the petals. Be careful not to wet your petals too much as the crepe paper is very absorbent. When dry, your rose should look something like this...

I hope you enjoy making these beautiful roses and I'd love to know how you get on. Any questions or comments, please get in touch or leave your comment below!

EASTER TIME: HOT CROSS BUNS

13 APRIL 2014


Apologies for the long hiatus everyone - been very busy again, but that's a story for another blog post!


This post is dedicated to that Easter favourite, hot cross buns! I know I've done this recipe before, but it's so good I couldn't resist doing it again. It's a Paul Hollywood recipe from his book (my baking Bible) How To Bake, so if you've got the time, or you're looking for something to do to entertain the kids this Easter, give these babies a go - you will not be disappointed!  

INGREDIENTS: (makes 12 buns)

for the buns...

500g strong white bread flour (plus extra for dusting)

10g fast action yeast

10g salt

75g caster sugar

40g unsalted butter, softened

2 medium eggs, beaten

120ml warm milk

120ml cool water

80g chopped mixed peel

150g sultanas

1 apple, cored and diced

2 tsp cinnamon

Finely grated zest of 2 oranges

for the crosses...

75g plain flour

75ml water

for the glaze...

1 - 2 tsp apricot jam

A splash of water


METHOD:

Put the flour in a large mixing bowl, adding the salt and sugar to one side and the yeast to the other. Add the butter, eggs, milk and half of the water and mix together with your hands until your mixture forms a clumpy dough. Gradually add the remaining water until all the flour is picked up off the bottom of the bowl (you may need all of the water, but you might need only a little or none at all). Your dough should be soft and sticky, but not wet.


When the mixture has formed a dough, turn it out onto a lightly floured surface and knead. You will need to work through the initial wet stage and after about 5 - 10 minutes your dough should have formed a soft, silky skin.

When your dough is silky-soft, place it in a lightly oiled bowl, cover with a tea towel, and leave for 1 - 2 hours, or until the dough has at least doubled in size.

In the meantime, weigh out your peel, sultanas and cinnamon, grate the zest of your oranges and core and dice your apple. Scatter half of this mixture on your work surface and wait for your dough to finish proving.

Once proved, turn your dough out onto your fruit-laden surface and cover with the rest of the fruit mixture. Knead together until all of the fruit is incorporated into the dough. Return to the bowl and leave to prove for a further hour.

Turn your twice-proved dough out onto your work surface and beat it repeatedly to knock all of the air out of it. Cut the dough into 12 equal pieces and roll into balls. Place close together on a baking tray lined with baking parchment or greaseproof paper.

Cover in cling film and leave to prove for one final hour until the buns have doubled in size. Meanwhile, pre-heat your oven to 220 degrees Celsius, 200 degrees if you have a fan oven. Mix together the flour and water for your crosses and pipe in lines over your proved buns using a narrow nozzle. 

Bake in the oven for 15-20 minutes, or until golden brown. Whilst your buns are baking, gently heat your apricot jam with a splash of water in a saucepan. When your buns are ready, remove from the oven and transfer to a wire rack to cool. Whilst your buns are still warm, brush with your apricot glaze and leave to cool completely before eating. 

These beauties are best served toasted and slathered with butter, oh and of course a steaming hot cup of tea!

COCONUT & BLUEBERRY CAKE WITH LEMON ICING

17 MARCH 2014

I had a bit of a craving for coconut cake at the weekend. I don't really know why, but it's something I haven't had for ages so I thought I'd try putting something together. Whilst I'm a big fan of the coconut, I wanted to make my cake a little different. After a bit of research here's what I came up with...

INGREDIENTS (makes one small loaf cake):

2oz caster sugar
2oz unsalted butter
4oz self raising flour
1 egg
2 tbsp milk
1oz desiccated coconut, plus extra for sprinkling
A handful of fresh blueberries
Juice of 1/2 a lemon
Icing sugar

METHOD:

Pre-heat your over to 180 degrees Celsius. Put the butter and sugar in a large mixing bowl and cream together until very pale and soft. This can take some time depending on the temperature of your butter. It's a good idea to let it reach room temperature before you start.

Beat the egg and milk together in a separate bowl. Alternately add the flour and the egg and milk mixture to the creamed butter and sugar, beating in thoroughly after each addition.

Add the blueberries and coconut and mix. If your mixture feels a little stiff at this point, just add a drop more milk and stir to combine. Pour your cake mixture into a lined loaf tin and bake for 30 minutes, or until a knife comes away clean when poked into it.

When your cake is baked, turn out of the tin onto a wire rack and leave to cool. In the meantime, prepare your lemon icing by squeezing the juice of half a lemon into a bowl and mixing in icing sugar until a thick paste is formed. This should be thick but not so stiff that you can't stir it.

Wait until your cake is completely cooled and then spread the icing out on top. Sprinkle with desiccated coconut and leave the icing to set. As always, cake tastes best when served with tea, so make a brew and enjoy!

CENTURY

15 MARCH 2014

Woo! Chantilly Press has made it to 100 posts! Thank for the love and support readers, you continue to be my inspiration. On to the next 100!!

ROAST CHICKEN PASTA BAKE

3 MARCH 2014

I've started to realise that Chantilly Press is a little heavy on breakfast recipes. It might be the most important meal of the day, but It's not the only meal, and I don't want you going hungry now do I? 

So, here's something quick, easy and delicious in equal measure. I threw this one together yesterday for Sunday lunch with the bf - it's amazing what two people can come up with whilst scratching around the kitchen cupboards on a rainy afternoon! 

If your looking for a different way to eat your Sunday roast chicken, or you just fancy something indulgent and homemade, why not give this little doozey a try...

INGREDIENTS: (serves 2-3)

200g pasta (we used Millerighe from Sainsbury's Taste the Difference range)
1 red pepper
450g chicken thighs (you can use breast)
100g cherry tomatoes
120ml double cream
40 - 50g parmesan, grated
1 small bag rocket
Small handful of fresh basil, finely chopped
Pine nuts
Salt & pepper to taste

METHOD:

Pre-heat your oven to 180 degrees Celsius. Wrap the chicken thighs in foil and roast for 20 - 25 minutes, until the meat is piping hot and the juices run clear. Cut the pepper in half and de-seed, and about half way through you cooking time, put in the oven with your chicken.

Whilst your chicken is roasting, you can boil the pasta (12 minutes usually does the trick). Drain, rinse with boiling water and place in a baking dish. To your cooked pasta, add your tomatoes (leave them whole), basil and pine nuts.

When your chicken and peppers are cooked, remove from the oven and chop into small pieces. Add to the pasta along with the grated parmesan and cream. Stir to combine and add salt and pepper to taste. Bake in the oven for 20 - 25 minutes. Top with fresh rocket and serve.

MAPLE SYRUP AND DARK CHOCOLATE GRANOLA

1 MARCH 2014

Happy March everyone! The sun is shining in Birmingham and it finally feels like Spring has arrived.    As the weather warms up it's time to ditch the porridge that's been warming you up on the frosty winter mornings and try something a little more summery. How about my recipe for homemade crunchy nut, maple syrup and dark chocolate granola?

Using only natural sugars, this recipe is wholesome and sweet, and a little more guilt free than your shop-bought alternatives. Win-win!

To make, simply combine the ingredients (minus the chocolate chips) below in a mixing bowl and spread out on a baking tray. Bake in the oven at 165 degrees Celsius, stirring occasionally, for around 30 - 40 minutes until golden brown in colour. Leave to cool completely and then add the chocolate. Store in an airtight container and serve with natural or greek yogurt.

INGREDIENTS:

2 cups rolled oats
1/4 cup pecans/walnuts
1/4 cup almonds, halved
1/4 cup hazelnuts, halved
1/4 cup desiccated coconut
1/4 cup maple syrup
1/4 cup runny honey
1/2 - 1tsp cinnamon (to taste)
1 tbsp good quality dark chocolate chips, chopped

INSPIRING WORDS

23 FEBRUARY 2013

It's been a difficult week for me. I've heard before how stressful buying a house can be, but I never really believed anyone until now. 

In case you hadn't guessed, my boyfriend (Tom) and I are looking to buy our first house. We are first time buyers, desperate to find that perfect house and get ourselves on the property ladder before interest rates go up and property prices rise beyond our budget. The last few weeks have been a never-ending emotional roller-coaster of house viewings and stressful financial decisions. 

After a disappointing viewing early in the week, Thursday came with the promise of perfection - a project house, under budget, and in a near-perfect location. We left our viewing with visions of what we would do to the place and eager to make an offer. I rang as soon as I could the following day, only to find that an offer had been made and accepted by an investor. We were gutted.

Anyway, with a free weekend ahead of me, I had the chance to take stock and snap myself out of my miserable 'nothing ever goes right for me' stupor. So, I decided to do this the only way I know how; by getting creative.

With some encouraging words from friends and family, I have begun to realise that my impatience to nest has been getting the better of me. Despite the fact that things feel miserable right now, I know that another 'perfect' house will come along soon enough - I just need to be patient. So, I thought I needed some inspiration to wake up to in the mornings. I found an old frame and a piece of vellum, and painted that word on it in the hope that it will remind me that good things come to those who wait.

LAZY SUNDAY: BUTTERMILK BISCUITS

23 JANUARY 2014

A few days ago I stumbled across this gorgeous recipe from Smitten Kitchen, and thought it would be perfect for my Sunday breakfast. These little American classics are light and buttery, sort of like traditional English scones. You can make them sweet like these ones, or omit the sugar and have them with savoury toppings like eggs and bacon, or cheese - be adventurous and enjoy!

INGREDIENTS: (makes 12 small biscuits)

280g plain flour
125g chilled unsalted butter
175ml buttermilk
1-2 tbsp caster sugar
3/4 tsp salt
3/4 tsp bicarbonate of soda
1 tbsp baking powder

METHOD:

Pre-heat your oven to 200 degrees Celsius. Put all the dry ingredients (flour, sugar, salt, bicarbonate of soda and baking powder) into a large bowl and mix. Cut the butter into small chunks and rub into the flour with your fingertips until the mixture looks like breadcrumbs.

Add the buttermilk and bring together with your hands. The mixture will form sticky clumps before holding its shape. Knead gently until the mixture has formed a dough.

Turn the dough out onto a lightly floured surface and pat down until the dough is roughly 1/2 inch thick. Using a 2 inch cutter, cut out 12 rounds and place on a baking tray lined with baking paper. Bake for 12 minutes until golden brown.

If you don't want to bake all of your biscuits straight away, you can freeze them. Just wrap them individually in cling film once cut, and pop them in the freezer until you need them. They can be baked from frozen, but might just need a couple of extra minutes baking time.

AFTER DARK

18 FEBRUARY 2013

Some people might think it's a little geeky, but I've joined a photography club. The group meets once a month to share tips and techniques, and generally just to appreciate our shared love of photography. Each month we're set a photography challenge to get us thinking creatively, and this month the brief is 'After Dark'. I thought you might like to see what I've been snapping so far, so here's a little taster...