Mucho Gusto El Nino!

Sebastian J Peddar was born on the 20th March in Leioa, Bilbao..En Espana. My First nephew which means he is going to be one spoilt little chap!

Crop Top and Earrings (Topshop) Nail Varnish Rimmel

And the Mountain Echoed (Khaled Hosseini)

Pinxtos Square is just round the corner from my brothers house, I found a small cafe which did the best Iced Latte's ever and sat in the sun watching the world go by. On the continent life moves a little slower, people have more time and the inhabitants know one another well. I was in an area called Leioa which is ten minutes away from the beach is a peaceful area with parks, cafe's, bakeries and great gelato. Gracias Espana

a Jen Do

First ever HEN DO!! You of course can imagine my excitement, being a keen baker and a keen DIY anything girl! I must say, this was not just my first hen do...it was my first time planning one as a bridesmaid so it was such a privilege to host.

So organising a group of 7 girls, getting everyone in the right place at the right time is not easy, believe me, Jen had a scavenger hunt to navigate..including Tooting Market, photographs with random men and dressing up like a South American. She looked epic though!

Supermarkets provide the best party accessories, I found a Pinata and foil balloons, pink plates and a cocktail kit. The Pinata was loved momentarily before being demolished by a slightly intoxicated Jen!

 Dinner at Beunos Aires Wimbledon, best Steak ever and Jen even got to chat in her Spanish Lingo with the Waitress.

Spa London (Wimbledon)

So every Londoner will understand the need for a spa trip, working and commuting into the smog is bad for our skin, health and mind. Spa London has several branches spread across the City.  We had a thermal experience which was £18 and included a 3 hour use of all the facilities. Check it out, it is well worth it! Spa London

Breakfast in style, this is how its done with Fresh juice, fruit and greek yogurt. Oh an for you carb lovers out there we had Cinnamon rolls and Croissants. (For cinnamon rolls check out Asda's refridgerator isle) or click here.

The bride to be loved it and so did all her Hens...SUCCESS! xxx
Leave a comment with any fun activities you did at your hen do, or any disasters! x

Am-Sterrr-Dam

So as the months in the year go by, the need for a holiday increases, non? I think being in the UK means we are so close to an abundance of culture and life to be explored! Amsterdam has always appealed to me, maybe its the canals and the fact that you can just punt around the city. The trip was amazing and included a dangerous adventure of a bicycle and some rooftop cocktails!

 Packing is always something I leave until the last minute or I spend days gradually filling my bed with things I could take! Essentials include the camera's, passport and Time Out guide. Zoe and I did stumble across a little gem of a cafe though...perhaps Time Out should put it in their next guide?

 Breakfast time at the airport calls for poached eggs on sourdough toast, protein please! Drink plenty of water to stay hydrated on the plane and try not to wear make up ...if you can resist!

Cafe Brecht we found by accident...amazing shabby chic cafe with a large range of tea, cake and alcoholic drinks. This place reminded me of Alice in Wonderland. Large lampshades and old sofa's and chairs that only your grandma would dare own!

This is the view from the rooftop at the Hilton Doubletree hotel opposite our hotel, rooftop bar in the evening sun...nothing better I tell you!

Kwekkeboom is a bit like Paul or Gails in the UK, I had the most amazing marzipan apple pie with hazelnut ice cream, treats are ok at the weekend right?!

So on reflection I want to explore more, see more and absorb more culture! I think next on my list is Croatia, Budapest, Prague or Venice...any thoughts?

big love x

Look what the Stork dropped off...

My Nephew Sebastian Joseph was born on the 20th March, 10 days post due date. Weighing 6lbs 14oz, he is the cutest baby going. I am hoping to meet him in a couple of months as he was born in Bilbao, Northern Spain.

Having waited 9 months to find out whether I would have a niece or nephew I am now on a constant hunt for cute baby grows, toys and books.

I have my own personal favourites like Each Peach Pear Plum and Peepo by Janet Ahlberg. Gap have also started selling a Paddington Bear range which is super adorable, either way this is going to be one spoiled little boy! x

Going Home

 Goodness me! So much going on that I almost neglected my blog! 
After having a foot operation, (much to my disliking) I returned home to my flat in Battersea

My two beautiful flat mates were really pleased to see me. We have been living together for 5 months now and all love it. 
Independence is a great gift, after living at home with wonderful parents & a dishwasher though it can be a challenge. Sharing life with others is something not to take for granted, it means you see friends in a different way.  Community is so important, it makes you feel like you are really a part of something bigger. 
I can't say how long I will be here, but God has blessed me with such an organic way of living. 

Mr Wes Anderson

Hello World! 

Up until the other night I was not very familiar with Wes Anderson...sure I have seen Fantastic Mr Fox but I don't believe this shows off his ability to direct. On Sunday my housemate Charlie and I went to see his latest production...The Grand Budapest Hotel. Having seen the trailer at least 10 times I thought I had a good idea about the outcome of this film. This film has an all star cast from Jude Law and Tilda Swinton to Ralph Fiennes and Willem Dafoe. A unique film with lots of wonderful detail. I enjoyed and admired the smallest detail, down to the boxes that they used for Mendl's Bakery. Prada luggage made an appearance as well as a cat made of plywood and fake fur. This is a must see film...be prepared to laugh out loud and I am eagerly anticipating another production by this genius.

Mendl's Bakery Boxes

The Grand Budapest Hotel 2014

Actress Kara Hayward as Suzy in Moonrise Kingdom 2012

A taste of Hollywood

This is turning into what looks like a baking only blog, there are plenty of other things I have to talk about but recently I have been experimenting and christening some new recipe books. Today I started with Mr Paul Hollywood, you may know him from the British Bake Off series.

I have never made choux pastry before so this was definitely new and exciting. Its the pastry that is typically used for éclairs, profiteroles and croquembouche. I decided to go for a classic éclairs with a slight twist...salted caramel.

For the choux pastry

• 50g/1¾oz unsalted butter, cut into roughly 1cm/½in pieces
• 1 tsp caster sugar
• pinch salt
• 65g/2¼oz strong white bread flour
• 2 medium free-range eggs, beaten

For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour. Beat with a wooden spoon to form a smooth ball of dough that leaves the sides of the pan.

Now vigorously beat the egg into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose – but you should use up all or most of it. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe four sausage shapes, about 12cm/4½in long, on each baking tray, leaving plenty of space for them to spread during cooking.

Bake for 30 minutes, or until well risen and golden-brown. Remove from the oven and split one side of each éclair to allow the steam to escape. Cool on a wire rack.

 

For the filling

• 200g/7oz mascarpone
• 1 tbsp icing sugar
• 3 tbsp cold strong coffee/Vanilla extract
• 250ml/9fl oz double cream

To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle and fill each éclair with the mix.

 

For the salted caramel icing

• 150g/5½oz soft light brown sugar
• 75g/2½oz soft, unsalted butter
• pinch salt
• 50ml/2fl oz full-fat milk
• 125g/4½oz icing sugar, sifted

To make the icing, put the sugar, butter and salt into a small saucepan. Gently heat until the butter has melted and the mixture is smooth. Add the milk, bring to the boil and boil for two minutes, stirring occasionally. Remove from the heat and sift in the icing sugar. Stir until smooth. Spread the icing on the éclairs. You’ll need to work quickly before the icing sets but it can be reheated if it sets before you have finished.

 Find the recipe online here!
 Happy baking :)