Tuesday, 31 January 2012

Embracing the dark side

Abigail Ahern's blog is top of my daily reads - it's always inspirational. Here's what she says about this blackboard wall via The Selby:

"Recently I converted a pastel lover over to the dark side by painting a wall with blackboard paint. First of all it was only a wall so they didn’t flip out ‘we can paint it back’ they said (which is what I generally hear) – but hey ho they liked it so I if you are dabbling with the idea of converting but don’t know where to start blackboard paint a wall and the doodle away. Fabulous in kitchens, halls, loos, kids rooms, offices on and on I could go. Just to prove my point check out these two images of Olaf Hajek’s pad (artist and illustrator) taken from The Selby – pretty darn cool no?"




I've already painted a cupboard in my kitchen with blackboard paint. After seeing these images I'm tempted to go the whole hog - just not sure my doodles would be as pretty as Olaf's!

Monday, 30 January 2012

Salmon with capers and dill


Made this for supper last night. Just served it with new potatoes. Really quick, and delicious! The recipe comes from Easy Meals by Rachel Allen.

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
50g butter, diced
4 x 125g salmon fillets (with the skin left on if you wish)
Salt and freshly ground black pepper
4 tbsp capers, drained and rinsed
2 tbsp lemon juice mixed with 6–8 tbsp water
4 tsp chopped dill

Method
1. Place a frying pan on a medium to high heat. When it is just hot, add a couple of knobs of butter, very quickly followed by the salmon – with the presentation side down.
2. Fry for three to four minutes or until golden brown underneath, then turn over, season with salt and pepper and fry for another couple of minutes or until the fish is just cooked through.
3. Add the capers, along with the remaining butter and mixed lemon juice and water, and boil for one minute.
4. Season to taste, adding more lemon juice or water if necessary. Transfer the salmon onto warmed plates, stir the chopped dill into the sauce and pour over the fish to serve.

Image and recipe via www.redonline.co.uk

Thursday, 12 January 2012

New lines added

Final reductions and new lines added in the Anusha sale. Up to 70% off both this season’s collection and last year’s stock.

Thursday, 5 January 2012

Spicy noodle soup


I'm a big fan of soups, and this spicy noodle version by Debora Robertson is the perfect antidote to all that rich, heavy food we've been eating recently.

Serves: 4
Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients
2 tsp groundnut oil
4 garlic cloves, halved and thinly sliced
2 tsp grated fresh ginger
1 small green chilli, halved, membrane and seeds removed and finely sliced
1 small lemongrass stalk, tough outer layer removed and finely chopped
200g shitake mushrooms, thinly sliced
800ml chicken or vegetable hot stock
150ml coconut milk
250g medium egg noodles (4 nests)
3 spring onions, white and pale green part only, finely shredded
1 carrot, cut into julienne strips
6 baby bok choy, halved lengthways
Small handful coriander, leaves only, roughly chopped
Juice of 1 lime
1 tbsp toasted sesame oil
Soy sauce, to serve

Method
1.Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli and lemongrass and stir for a minute. Raise the heat a little, add the mushrooms and a pinch of salt, then stir for another couple of minutes.
2.Add the hot stock and coconut milk, let simmer and stir in the noodles, spring onions and carrots. Simmer for four minutes. Add the bak choy and simmer for two minutes more.
3.Remove from the heat, stir in the coriander, lime juice and sesame oil. Season to taste. Serve with some soy sauce.

Image and recipe via www.redonline.co.uk

Tuesday, 3 January 2012

Happy New Year!

I hope you had a fantastic Christmas and New Year break. We managed to have a WHOLE week off, seeing family and friends. Bliss.

2011 was yet another amazing year at Anusha, and I'm looking forward to 2012 (it's going to be an exciting one!).

xx