Wednesday, April 25, 2012

Stunning wedding at Shepstone Gardens...

One of our beautiful brides, Catherine, got married in March at the lovely Shepstone Gardens. Her photographer, Laura Jane from Laura Jane Photography, took the most beautiful pictures of the wedding. View her blog post here. Catherine incorproated our vintage suitcases, bookstacks, chalkboards planters and votives into her wedding and it looked spectacular! For more info on our rental items, click here.

Monday, April 16, 2012

New stock just unpacked...

Just arrived: an array of quilts and cushions to cosy up with this Autumn, as well as the Comptoir de Famille range of items we import from France.

Sunday, April 1, 2012

Easter Egg French Macarons filled with Nutella

As Easter is fast approaching, what better way to spend time with your loved ones than making Easter egg shaped macarons. So fun and oh so French! We found a lovely (easier) macaroon recipe for you to try, using Nutella... Easter Egg French Macarons filled with Nutella Makes about 10 * 1 1/4 cups plus 1 teaspoon icing sugar * 1 cup finely ground sliced, blanched almonds * 6 tablespoons fresh egg whites (from about 3 extra-large eggs) * Pinch of salt * 1/4 cup granulated sugar Filling * 1/2 cup chocolate hazelnut spread such as Nutella To make the macarons: Preheat the oven to 180 degrees. In a medium bowl, whisk together the icing sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the icing sugar mixture until completely incorporated. Line baking sheets with parchment paper; set aside. Fit an icing bag with a 1cm diameter round tip, and fill with batter. Pipe 5 cm egg shapes or ovals onto prepared baking sheets, leaving 5 cm between cookies. The batter will spread a little. Let it stand at room temperature for about 15 minutes until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, which takes about 15 minutes. Remove the baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month. To fill the macarons: Fill an icing bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. With Nutella, pipe an outline at the edge. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Recipe & photos found on Joyeuses Pâques (Happy Easter!) xoxo
" Too much of a good thing can be wonderful." Mae West
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