Etsy List: Burns Night

January 26th, 2015

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'Burns Night' Etsy List curated by H is for Home

It was Burns Night last night in Scotland (if not all around the world!). It’s a commemoration, on his birthday, of the life & works of poet Robert – aka Rabbie – Burns.

The annual celebration usually involves saying grace, a poetry recitation, bagpipe playing, a supper of soup & haggis, numerous speeches and a few Scotch whisky toasts interspersed throughout the evening.

Did you sip a wee dram or two in celebration?

Burns Night
Curated by H is for Home

Forthcoming Attractions: Late January 2015

January 25th, 2015

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Vintage Laurids Lonborg spice rack & tins

Lots of new items in the H is for Home shop this week.

Vintage EB Keramik West German fat lava vase Vintage multi-coloured granny squares crocheted blanket

Spice racks to bedspreads, tins to tape measures.

Vintage Wilkinson's Pontefract cakes tin Vintage Abbey leather tape measure

Vintage loveliness for every room in the house!

Charity Vintage: Prestige floral saucepan set

January 24th, 2015

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Vintage Prestige floral saucepan set for sale on eBay for Charity by & in support of St Kentigern Hospice (Ends 1 Feb, 2015 20:42:12 GMT)

We’ve chosen this lovely vintage saucepan set being offered by St Kentigern Hospice* in Denbighshire for this week’s Charity Vintage post. Six different sized pans should cover most culinary needs – and we love the cheery daisy pattern. Very good condition too… and a bargain at £29.99 for the set.

*St Kentigern Hospice’s objective is to offer patients, their carers, families and friends, responsive holistic care in a warm, homely, safe, nurturing environment.

Gimme Five: Sledges

January 23rd, 2015

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Selection of sledges suitable for (the not so) grown ups! | H is for Home

We’ve been blessed this week with a thick, deep carpet of pristine snow. Because we live in the hilly Pennines it’s perfect for sledging. We’ve had a look online for sledges suitable for (not so) grown ups and there are loads from which to choose.

We love the look of the traditional Scandi wooden examples but they’ll take up a lot of storage space for the 50 or so weeks of the year that they weren’t being used. The fold up aluminium one is much more practical – and lightweight too, for getting up to the top of the hill. The red plastic Delta is cheap & cheerful perfect if you’re in a part of the country that rarely gets snow. The other metal sledge looks like a Formula one version – I wonder what its top speed would be!

  1. Wooden sledge with back rest: £22.90, Amazon
  2. Sledge – aluminium construction: £34.99, eBay
  3. Aluminium folding sledge – blue: £79.99, Halfords
  4. Delta sledge – red: £12.95, UK Sport Imports
  5. Davos wooden sledge – 110cm: £78, SimplyPiste

Cakes & Bakes: Japanese cheesecake

January 22nd, 2015

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Slice of Japanese cheesecake with quince jam | @hisforhome

Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.

Japanese cheesecake ingredients | @hisforhome

Separated eggs | @hisforhome

This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.

lining a cake tin with parchment paper | @hisforhome lining a cake tin with tin foil | @hisforhome

Cheesecake mixture after adding the cream and eggs | @hisforhome

A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.

Japanese cheesecake mixture after adding the flour, rum and lemon juice | @hisforhome

Japanese cheesecake meringue | @hisforhome

To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.

folding meringue into Japanese cheesecake batter | @hisforhome

Japanese cheesecake batter in cake tin | @hisforhome

Apricot might indeed be perfect, but you never know…

Japanese cheesecake | @hisforhome

Japanese cheesecake with jars of jam and jelly | @hisforhome

…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!

Japanese cheesecake
Serves 8
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
For the cheesecake
  1. 400g/14oz cream cheese
  2. 60g/2oz caster sugar
  3. 60g/2oz butter, cubed
  4. 6 egg yolks
  5. 200ml double cream
  6. 10 ml/2 tsp lemon juice
  7. 1 tbsp dark rum
  8. 80g/3oz plain flour
  9. 3 tbsp apricot jam + 1tsp water (to glaze)
For the meringue
  1. 6 egg whites, refrigerated
  2. 100g/3½ granulated sugar
Instructions
  1. Before you start, bring all your ingredients to room temperature
  2. Separate the eggs, putting the whites into the fridge
  3. Grease & line the bottom and side of a 25cm/10inch diameter spring form cake tin with parchment paper
  4. Cover the base & up the side of the tin with tin foil, making it water-tight
  5. Place the tin in an oven proof dish large enough that it can sit flat & level
  6. Preheat the oven to 160ºC/320ºF/gas mark 3
  7. Put the cream cheese and caster sugar into the bowl of an electric food mixer
  8. Using the K-beater attachment, mix on a medium speed for about a minute until there are no lumps
  9. Add the softened butter and mix, again on a medium speed, until there are no lumps
  10. Add the egg yolks a little at a time before adding all the double cream. Combine
  11. Add the lemon juice and rum. Combine
  12. Sift the flour before adding to the mixture. Combine
  13. Put the mixture into a large bowl, before thoroughly washing and drying the food mixer bowl
  14. Put the cold egg whites into the mixer bowl and, using the whisk attachment on a high speed, whip them into stiff peaks
  15. Slow the speed to medium and (while still moving) add the granulated sugar a little at a time to the egg white
  16. Boil half a kettle-full of water
  17. Carefully fold the meringue, half at a time, into the batter using a large metal spoon
  18. Pour the mixture into the cake tin and level the top with the back of the spoon
  19. Carefully pour the boiling water into the large oven-proof dish containing the cake tin before putting it into the oven
  20. Bake for an hour at 160ºC/320ºF/gas mark 3 before lowering the temperature to 150ºC/300ºC/gas mark 2 and cooking for another 30 minutes
  21. Turn off the oven, leave the oven door ajar, leaving the cake in the oven for 20 minutes
  22. Remove the cake from the oven and allow to cool completely in its tin on a wire rack
Adapted from Just One Cookbook
Adapted from Just One Cookbook
H is for Home Harbinger http://hisforhomeblog.com/