Wednesday, 28 March 2012

A Vintage Fair


Vicky Trainor, friend and previous lecturer from University, will be present at 'For the love of Vintage' Fair at Saltburn Community Arts Hall this Saturday along with other fabulous people such as Vintage Polly and Hutch Potch and many more!
Not one to miss! Hope to see you there.

Tuesday, 27 March 2012

Simple things

Simple things make us happy over at Florence Hetty. I just love the Emerald green of this teacup and saucer.



Sunday, 25 March 2012

Frangipane Tartlets

Frangipane Tartlet recipe- it looks complicated but it really isn't and if you use a food processor it takes not time at all.
Recipe via the original- Mary Berry

French Sweet Pastry
100g plain flour
50g softened butter
50 castor sugar
2 large egg yolks

Frangipane filling
50g softened butter
50g castor sugar
1 large egg (beaten)
65g ground almonds
1/4 tsp almond extract
50g flaked almonds
3 tbspapricot jam (to finish)

1. To make the sweet pastry-measure the flour into a bowl, rub in the butter with fingertips until it looks like fine breadcrumbs. Stir in the sugar, then add the egg yolks and mix until it forms a dough (this can be done by hand or in a food processor) Knead until it becomes smooth, then wrap in cling-film and leave to rest in the fridge for approx. 30 minutes.
2. Pre-heat the oven to 190C/fan 170C/Gas 5. Roll the pastry out onto a floured surface and cut out 12 rounds  (7.5cm plain pastry cutter). Re-roll only once. Carefully place the pastry into the tins, prick with a fork to stop them from rising, and place in the fridge.
3. For the filling, measure the butter and sugar into a bowl and beat together until light and fluffy. Gradually beat in the egg, then stir in the ground almonds and almond extract.
4. Fill the chilled cases with the Frangipane and scatter with flaked almonds.
5. Bake in the pre-heated oven for approx. 15 minutes, or until golden and firm. Carefully ease the tartlets from the tin and place on a wire rack to cool.
6. For the glaze, make sure there's no lumps in your apricot jam (you can use a sieve, to sieve the bits out) place measured amount into a small pan and warm gently, brush the tartlets with the apricot glaze.

You could always add glace icing and a cherry to the top for a 'kind of' Bakewell.

Happy Baking
Love Florence

Spring Sunday

Well hasn't it been an amazing weekend, I seem to have done loads, I popped through to Northallerton with my mum on Saturday, where we had a lovely walk round, looking in all the shops. Found a lovely silver cake slice from a charity shop, it was hidden at the bottom of a box of little trinkets. I love it when that happens, it's like finding hidden treasure!
I also found the time to do a little baking with my mum. We made Vanilla Cupcakes and some mini Frangipane Tartlets.
Hope everyone else has had an amazing Spring Sunday.



Frangipane recipe coming soon....

Wednesday, 21 March 2012

Things I love- Teacups

I love, love, love teacups, there's something about drinking out of a teacup that makes everything feel alright, call me mad, I don't mind.
So when I saw these beautiful teacups being used for things other than drinking tea, I thought I had best share...

http://pinterest.com/pin/99360735498930448/ 

http://pinterest.com/pin/99360735498930433/ 

http://pinterest.com/pin/99360735498930429/ 
http://pinterest.com/pin/99360735498930428/
http://pinterest.com/pin/99360735498930441/ 

The last is definitely my favourite!
If you have any other unusual uses for your vintage teacups, feel free to comment.

Monday, 19 March 2012

New Treasures

Here's some of my newest treasure's from over the weekend. I love spending time wandering round charity shops looking for new treasure, and this weekend didn't let me down.

Bought a milk jug and sugar bowl, 4 cake plates and 3 trios. All looked lovely once they were cleaned up.

Sunday, 18 March 2012

Mother's Day Cupcakes


100g softened butter
150g self raising flour
150g castor sugar
2 large eggs
3 tbsp milk
1/2 tsp vanilla extract

1. Preheat the oven to 180C, fan 160C or gas 4. Put muffin cases into a 12 hole muffin tin.
2. Measure all ingredients into a large bowl and beat until smooth (make sure you have really soft butter to avoid lumps in your mixture)
3. Spoon mixture evenly between the muffin cases.
4. Bake in oven for 20-25 min or until golden.
5. Once cooled you can ice them.

I used 100g softened butter mixed with 225g sieved icing sugar, 1/2 tsp vanilla extract and 2 drops of red food colouring to make the icing a pale peach colour. When icing I put a few drops of food colouring down the side of the bag, this makes the icing take on a two tone effect when piping. I then sprinkled them with edible glitter.


 

Thursday, 15 March 2012

Mystery Knitter

I don't know if any of you have seen or heard about the fantastic mystery that is going on at Saltburn Pier, the mystery of the Olympic scarf which has captured the hearts of not only the UK but it seems people across the world. The 50 metre long scarf has everything from Cyclists to Swimmers to Acrobats. I thinks its such an amazing thing to happen in this area, I thought I had better visit, so here are some photos from my visit.




Tuesday, 13 March 2012

Colour

For us over at Florence Hetty Teas, colour is very important, from baking to styling a table, colour is always involved. We just love colour. The colour palette's used so far on this blog have come from Color Collective which is a wonderful of inspiring imagery and colours. 

I would never have found this blog had it not been for people such as Lillian's House and Vicky Trainor, both of which are inspiring in themselves with their original work and colour schemes. 
Here are some of my favourites this week...





Sunday, 11 March 2012

Lemon Drizzle Traybake

225g softened butter
225g castor sugar
275g self raising sugar
2 level teaspoons of baking powder
4 large eggs
4 tablespoons of milk
finely grated rind of 2 lemons

For the crunchy topping
175g granulated sugar
juice of 2 lemons

1. Preheat the oven TO 160C or Gas 3. Grease and line a 12"x9" traybake tin.
2. Put all ingredient's into a large bowl and beat until blended. Pour mixture into prepared tin and level top.
3. Bake in preheated oven for 35-40 min or until golden and shrinking away from the tin.
4. Leave to cool in the tin for a few minutes, then place on a cooling rack over a tray, to catch any drips.
5. For the crunchy topping, mix the granulated sugar with the lemon juice and spoon over the cake whilst still warm. Cut into squares when cool.

Well it would be rude not to use my present

Unexpected Present

There has been a Vintage Fair at The Wainstone's Hotel in Great Broughton today, I was unable to go but my friend bought me this lovely little Teacup, Saucer and Side Plate. Very pretty and makes me very happy.

 Florence's Favourites will be coming up soon, and it is a sure favourite, from Mary Berry.

Sunny Sunday

What a gorgeous morning. The sunlight is shining through my office window, the room looks so bright and airy, especially with my Daffodils which have just bloomed. Yesterday my Mum and I went for a spot of mooching round the charity shops and came home with bags full to the brim with gorgeous finds! Here's a few photos of what we found and a few of the office.


Peaches and Cream

Happiness- is Daffodils