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December 14, 2014
Christina-Broom.jpg

See Photos Of Christmas In London From 1914

This selection of images were taken by Christina Broom, who is widely regarded as the UK’s first female press photographer with her work featured in publications such as Tatler, The Daily Sketch, Illustrated London News and Country Life. She began her photography career in 1903 aged 40, and continued until her death in 1939, also selling the images she made as postcards from a stall at the gates of the Royal Mews.

Her photos offer a fascinating look at life before the widespread use of cars (look at the Oxford Street image from 1905) and include moving images of soldiers from the First World War, as well as more everyday sights like a tea stall at Victoria station (long before Starbucks).

 

The shots are set to be featured in an exhibition at the Museum of London Docklands, which opens in June 2015. It will be the first exhibition dedicated to Broom and will include a cross section of her work, including many photographs that have previously been in private collections and have never been on public display.

Soldiers and suffragettes: the photography of Christina Broom runs at Museum of London Docklands from 19 June-1 November 2015. Entry is free.

December 14, 2014
choc fudge cake.jpg

CHRISTMAS CHOCOLATE FUDGE CAKE

 

Hello to all Zebra tenants and families.

This is a great recipe for a wonderful chocolate cake that is perfect for any celebration.

 

The chocolate cake is very moist, rises very well and will keep in Tupperware for at least a week. Even friends who find baking difficult have loved this recipe

 

For my Church Xmas fair I just made 4 times the quantity in two larger trays.

The decoration of the church on the cake is an edible icing transfer from a photograph.

Many companies online can do this, or simply just use Christmas themed decorations.

 

I hope you all enjoy what is my favourite chocolate cake recipe

 

Guten Appetit

Heidi

 

CHOCOLATE FUDGE CAKE

 

Ingredients

 

  • 175g self raising flour
  • 2 table spoon cocoa powder
  • 1 tea spoon bicarbonate soda
  • 150g caster sugar
  • 2 eggs beaten
  • 150ml sunflower oil
  • 150ml semi skimmed milk
  • 2 tablespoons golden syrup

 

For filling and coating

  • 150g unsalted butter
  • 350g icing sugar
  • 6 tablespoons cocoa powder
  • Drop of milk

 

1.Pre-heat oven to 180oc . Grease & line two 18cm sandwich tins

 

2.sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar mix well.

 

3.Make a well in the centre and add the syrup, oil and milk.

Beat well with electric whisk until smooth.

 

4.   Spoon the mixture into the two tins and bake for 25-30 minutes until risen and

firm to the touch. Remove from the oven, leave to cool before turning onto a wire rack.

 

5.   To make the butter icing, place the butter in bowl and beat until soft (leave the   

       butter out for few hours first to soften it up). Gradually sift and beat in the

       icing sugar and cocoa powder then add enough milk to make the icing fluffy 

       and spreadable.

6.   Sandwich the two cakes together. Then cover the top of the cake with icing &

       decorate with sprinkles or any other decoration.

 

December 2, 2014

Christmas Stuff

CHRISTMAS MARKETS: December’s here, which means Christmas markets are opening thick and fast. To find the closest one to you, check our Christmas markets and fairs listing.

 

CANDLELIGHT MUSEUM: On the first Tuesday of every month, Sir John Soane’s Museum near Holborn stays open late to let visitors explore the building by candlelight. The event is always extremely popular, with long queues, so we recommend getting there early to get your free ticket. Free, just turn up, from 5.30pm 

 

OPEN STUDIOS: Eel Pie Island Artist Studios in Twickenham have a rare open day, giving the public a chance to access the private island, see artists at work and buy or commission work. Free, 10.30am-5.30pm, 6-7 December

November 10, 2014
choc biscuits.jpg

Dish of the Week – Chocolate Melting moments

Hello to all Zebra tenants and families.

These melt in the mouth chocolate biscuits are really a chocolate lovers dream.

The biscuits have a very short texture almost like a shortbread, but the whipped chocolate filing is a delicious combination.

 

We used milk chocolate for the filling but I think dark would have worked well.

Do be careful when melting the chocolate for the filling not to overheat the mixture, if overheated the chocolate and butter will split.

 

These melting moments are for serious chocoholics, so enjoy.

 

Happy baking

 

Guten Appetit

Heidi

 

Chocolate Melting moments biscuits (makes approx 15 cookies)

Ingredients

175g butter

50g caster sugar

1 teaspoon vanilla extract

125g plain flour

25g cornflour

25g cocoa powder (sifted)

 

For filling

100g good quality chocolate

2tablespoons cream

 

 

Pre heat the oven to 180c. Line two large baking tray with baking paper

 

  1. 1.In a large mixing bowl cream together the butter and caster sugar and vanilla extract until pale and fluffy.
  2. 2.Sift the plain flour, cornflour and cocoa powder into the mixing bowl.
  3. 3.Using a metal spoon fold them into the mixture until the ingredients are well combined.
  4. 4.Using a teaspoon put a small amount onto the baking trays so that you have 30 dollops (each biscuit has two sides)
  5. 5.Bake for 12-minutes .
  6. 6.Remove from the oven and place on a cooling rack.
  7. 7.Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir them until melted.
  8. 8.Remove from the heat and leave to cool completely.
  9. 9.Spread the filing on the flat side of half of the cooled biscuits with a palate knife and sandwich each one with one of the remaining biscuits.

 

Enjoy