Spring has finally come and we would like to celebrate by giving our customers
FREE delivery WORLDWIDE for the whole of April.
Offer starts 01.04.11 and end 30.04.11
Tuesday, 29 March 2011
Wednesday, 16 February 2011
RICE & CAKE
So as you all know..........RICE HAS ARRIVED!
We were so excited when we received the delivery we couldn't resist trying out the ROUND FLOWER BAKING MOLD!
And we are pretty happy with the result........
It tasted pretty damn good too!
If you want to have a go yourself have a look at our ROUND FLOWER MOLD & RECTANGLE FLOWER MOLD
We used a Lemon Drizzle Cake recipe
Ingredients
- For the lemon drizzle
4 lemons, juice only
75g/2¾oz caster sugar
- For the sponge
200g/7oz caster sugar
200g/7oz unsalted butter, plus extra for greasing
2 lemons, zest only
3 free-range eggs, beaten
200g/7oz self-raising flour, plus extra for dusting
- For the filling
2 free-range egg yolks
75g/2¾oz caster sugar
50g/1¾oz unsalted butter
2 lemons, juice and zest
100g/3½oz mascarpone
Preparation method
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.
For the filling, whisk the egg yolks and sugar together in a pan over a low to medium heat until the sugar has melted.
Add the butter, lemon juice and zest, and continue to cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened and is smooth and well combined. Set aside to cool completely.
Using a metal spoon, carefully fold the mascarpone into the cooled lemon curd mixture to create a marbled effect.
When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top.
Friday, 21 January 2011
We are very excited to announce the arrival of RICE to the butik
We have ordered a fantastic selection of home, kitchen and children's products.
Rice produce a fantastic and colourful range and we are so happy to have them with us.
In fact they are based in Fyn which is the same island that all my family is from!
Why rice - many people ask why rice. In fact it was the Danish/Thai partner Hans who got the initial idea for this - Rice is a basic survival product for many people in this world, and especially in the Third World. In fact many people working in Madagascar get a bag of rice as part of their salary package.
We are all about fun, colour and function - but we do work with the heart and the brain as well.
A lot of our products are produced in the developing countries - and since the very early days Rice has always found it important that the people and places where they produce live up to local laws and labour rules.
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