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January 13, 2015
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FESTIVAL OF DISOBEDIENCE

FESTIVAL OF DISOBEDIENCE: The V&A Museum’s weekend-long Festival of Disobedienceexhibition features work from students from the six colleges of the University of the Arts London exploring student activism and responses to arts cuts. Free, just turn up, until 18 January

January 13, 2015
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VEGETABLE SOUP

Hello to all Zebra tenants and families.

This time of year with winter cold nights there is nothing better than a delicious bowl of homemade vegetable soup.

 

This recipe is very simple and makes a big batch of soup which will keep for a week in the fridge and is also great to freeze.

 

Zebra would love to hear from any other tenants with recipes to share.

I know we have a lot of talented cooks out there, and recipes from around the world  that a lot of us might not have tried. So please share your knowledge and post some recipes.

Happy cooking

 

Guten Appetit

Heidi

 

Vegetable Soup Recipe

 

Ingredients

 

  • 25g butter
  • 1 table spoon olive oil
  • 1 onion chopped
  • 1 potato and about 200g celery sticks chopped
  • 550g approx. mixed root vegetables such as potato, swedes, parsnips, carrots chopped
  • 1 litre of vegetable stock ( I used veg stock cubes)

 

 

  1. 1.Heat the butter and oil in a large saucepan. Add the onion and cook until golden. Add the other vegetables and stir. Season and cover , reduce the heat and cook for 10 minutes, stirring occasionally.
  2. 2.Pour the stock into the pan, bring to the boil, then reduce the heat cover and simmer for approx. 20 minutes until the vegetables are softened.
  3. 3.Using either a handheld blender or food process make into a smooth soup

 

December 14, 2014
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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
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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.