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      Blog — recipe

      Helene on Finding Joy

      Helene on Finding Joy

      Finding Joy
      May some of the following inspire you in the wintry months ahead. xx Helene

      Currently listening to: The Crashing Soundtrack on Spotify, listen here
      Crashing Soundtrack

      An outfit I just can’t get enough of: My new Bali Lounge pants in grey marl and my Orly Long Sleeve top in putty. So soft, so comfy, yet stylish! These are my feel good clothes.
      Helene Clarkson

      Art that inspires meQuite a few years ago I was fortunate enough to see a retrospective exhibition of the incredible Ghanaian artist El Anatsui at the Royal Ontario Museum in Toronto. He is considered to be one of the most exciting contemporary visual artists of our time and it's easy to understand why when you see his work. To say that it is breathtaking is an understatement. El Anatsui recycles found objects into massive tapestries. By joining thousands of liquor bottle tops with copper wire he creates stunning mosaics that are astonishing in their texture and colour. The New Yorker magazine has a wonderful profile about him in the January 18 issue which has brought this artist back into focus for me. I highly recommend taking a look at his work. I guarantee it will soothe your soul and brighten these gloomy winter days. 

      These images are from the El Anatsui's "Kindred Viewpoints" at the Marrakech Biennale in 2016. See more of his works here

      El Anatsui's "Kindred Viewpoints"

       

      Meme that makes me laugh: This is for all those who are enduring classes online!!
      Dog Essay Meme


      A new skill that I’ve learned: I took an online film course with Xanthe Berkeley, and learned how to create films using only my iPhone. I highly recommend it: Handmade Film Making
      Handmade Film Making

      Something I’m currently cooking: I love the chef Ottolenghi and have really enjoyed this comforting dish of Aubergine Dumplings Alla Parmigiana from his new cookbook Flavour. Here is the recipe if you would like to try!!


      A book I'm reading: I'm currently enjoying Hamnet by Maggie O'Farrell. What a wonderful read.Hamnet

      Sip of the Month: Sparkling Blood Orange Mocktail

      Sip of the Month: Sparkling Blood Orange Mocktail

      Dry January anyone? This mocktail made with blood orange juice, honey, and vanilla is a refreshing winter spritzer. P.S. Did you know that just one blood orange delivers more than a day’s supply of Vitamin C!?

      Honey Vanilla Blood Orange Mocktail
      Sparkling Blood Orange Mocktail
      Serves 2

      INGREDIENTS
      8 oz. blood orange juice, freshly squeezed
      1 tbsp honey
      ½ tsp vanilla extract
      4 oz. lime sparkling water
      blood orange slices for garnish

       

      METHOD
      Squeeze the blood orange juice into a mason jar with a lid or cocktail shaker. Add the honey and vanilla extract to the un-chilled juice. Shake. Add ice to cool it down.

      Pour evenly into two ice-filled glasses. Top with lime sparkling water and a slice of blood orange on top. Cheers! Enjoy right away.

       

      Recipe and photo via Marisa Moore

      Sip of the Month: The Fighter

      Sip of the Month: The Fighter

      When life gives you lemons, make lemonade. Spice up the fall season with this tonic-like cocktail filled with warming cayenne, bright lemon and pungent ginger. 

      The Fighter Cocktail
      The Fighter

      Serves 1

      INGREDIENTS

      1.5 oz Casamigos Blanco Tequila
      1 oz fresh lemon juice
      .5 oz agave nectar
      .25 oz ginger juice
      Pinch of cayenne pepper
      Club soda to top

      METHOD

      Combine all ingredients except cayenne pepper and soda in a shaker over ice. Shake and strain over new ice into a rocks glass. Top with club soda and garnish with pinch of cayenne pepper


      Recipe and photo via Town and Country

      Recipe: Quesadillas

      Recipe: Quesadillas

      The Raleigh South Beach, FL

      A classic Art Deco hideaway in the heart of South Beach, The Raleigh is famous for its lovely, baroque swimming pool and the nostalgic martini bar just off the lobby.

       Perfect alongside cool ceviche. The Raleigh's cured ham quesadillas are so good, and so easy to prepare. Each tortilla make three little triangles and it's really up to you how many of them to eat!


      Quesadillas
      Makes 1

      INGREDIENTS
      30g thinly sliced cured ham (prosciutto or serrano)
      3 coin-sliced slices of pickled green jalapeño chilli peppers from a jar
      50g grated cheese
      1 spring onion, finely sliced
      few leaves of cilantro
      1 teaspoon olive oil or sunflower oil

      TO SERVE
      good shop-bought salsa of your choice

      TO PREPARE
      Heat a ridged griddle on the stovetop.

      Place the tortilla wrap on the counter in front of you and cover with the ham.

      Over one half only, sprinkle the pickled jalapeño slices, grated cheese and chopped spring onion. Scatter the cilantro leaves over the top.

      Carefully fold the tortilla wrap in half, that's to say, fold the un-cheese-topped half over the cheese so that you have a fat half moon.

      Lift this up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.

      Using a steady hand and a wide fine spatula, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.

       

       

      Recipe via Nigella Express by Nigella Lawson

      A Recipe For Your Virtual Seder

      A Recipe For Your Virtual Seder

      Simple but supremely delicious here is a Passover cake from famed food researcher and cookbook writer Claudia Roden. Its ingredients are the essence of simplicity and Claudia says, "it's as moist as a pudding."
       

      Sending a little sweetness your way during this difficult time and wishing you all a happy and healthy Passover xx HC

      Claudia Roden Almond CakeAlmond Cake
      by Claudia Roden


      INGREDIENTS
      1/2 lb. (1-3/4 cups) blanched whole almonds
      6 large eggs, separated
      1-1/4 cups superfine sugar
      Grated zest of 1 orange
      Grated zest of 1 lemon
      4 drops almond extract
      Confectioners’ sugar for dusting

      METHOD
      Finely grind the almonds in a food processor.

      With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.

      With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over quite a bit into the egg whites).

      Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

      Just before serving, dust the top of the cake with confectioners’ sugar.


      Recipe and photo via Fine Cooking

      Sip of the Month: Kir Breton

      Sip of the Month: Kir Breton

      A recipe for the classic French cocktail made with crème de cassis and dry cider  and a splash of Calvados. Delicious sipped by the sea or anywhere for that matter.

      Kir Breton

      KIR BRETON
      Serves 1

      INGREDIENTS
      2 tsp crème de cassis

      2 tsp Calvados
      1 champagne glass of chilled dry cider

      PROCEDURE
      Put the crème de cassis and Calvados into a champagne flute.

      Slowly top up the glass with the cider – it froths a bit so be careful – and serve.


      Photo and recipe via Diana Henry, The Telegraph