Posts in Make
Recipe: Triple Vanilla Ice Cream + Apricot Pie
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Hi everyone! Happy July! For my column this month I am sharing with you an apricot pie with homemade vanilla bean ice cream. Triple vanilla bean ice cream in fact! (It does require an ice cream bowl attachment to your electric mixer, so I hope you have one and if not you’ll be inspired to get one). Rachel Korinek | Two Loves Studio

Apricot pie was my absolute favorite when I was a kid. Nothing else compared. The funny thing was that for me it was a winter dish, we always made it during the cooler months even though apricots aren’t readily available until the summer.

Apricot Pie: Pastry 500g plain, all purpose, flour 250g cold butter, cubed 2 eggs, at room temperature 1 teaspoon salt 5 tablespoons cold water Whisked egg to coat the pastry

Filling 1.5kg tinned apricots, chopped 2 teaspoons vanilla extract, or 1 vanilla bean seeds removed. 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar 2 tablespoons corn starch

Fresh raspberries and ice cream to serve

Method Place the flour onto a clean surface and make a well in the centre. Place in the middle the butter, eggs and salt. Using your fingertips mix the butter, eggs and salt together, then slowly draw in small amounts of flour until the mixture resembles a grainy texture. Once mixed, add cold water, two tablespoons at a time, followed by the last tablespoon. Keep mi the dough until it begins to hold together.

Knead the dough a couple of times until smooth. Roll the pastry into a disk and refrigerate covered for at least 20 minutes. Meanwhile, chop the fruit into bit sized pieces and place into a large bowl. Add vanilla and cinnamon and mix well.

In a small bowl combine the brown sugar and corn starch until completely mixed. Set aside. By the way, the props were given to me on loan from .

Preheat the oven to 180 C.

Remove the pastry from the fridge and halve. Keep one half in the fridge. Roll out the first half to 2-3cm thickness. Using a greased pie tin, press the pastry into the pie tin, leaving a sufficient amount of overhang. Prick the entire base with a fork and allow to rest in the fridge for 20 mins. Roll out the rest of the pastry to a 2-3cm thickness. Using a pastry cutter, cut lattice pieces to an even size. (If you are not feeling adventurous you can have a solid top case without the lattice work. Just roll out into a disk and set over the top of the pie once filled).

Remove the pie tin from the fridge and sprinkle one third of the brown sugar/corn starch mixture over the base. Add half of the pie filling, followed by another third of the sugar/corn starch mixture. Add the remaining filling then sprinkle the remaining sugar/corn starch mixture over the top. Place the lattice pieces over the filling from top to bottom. Peeling back every second lattice piece, place your lattice pieces from side to side, alternating to get a cross work pattern. Trim the sides of the top and bottom of the pastry with a pastry knife or sharp scissors so the sides are flush with the pie tin. Place the pie in the fridge to settle.

For those of you feeling daunted by pastry, I can totally understand those feelings I had it for many years too. The turning point for me was this pastry recipe, just fool proof every time. The more you work with it, the most you understand it and there becomes a sense of knowing when it feels right.

Cooking should be fun, so if you aren’t game to try the lattice work, that is totally ok. A simple disk on top of the pie with a small hole cut in the middle is absolutely divine too. Simplicity is perfection right?

If you do feel game for trying the lattice work, because it is actually easier than you think, then my advice for first timers is to make 1.5 times the pastry recipe calls for. (I’ve added some notes at the end of the post). This will give you more pastry to play with whilst you roll, cut and figure out what you’re doing. There might be some pastry wastage, but it ensures your pieces for the lattice are even in thickness and size, not only for cooking the crust evenly but also for your own confidence in cutting the lattice work.

TIP: Need some help with how to create the lattice? Check out this .

Using the left over pieces, roll into a disk the size of the pie tin. Cut thin strips to make the braided boarder, cut about 9-12 strips. Using three strips per braid, pinch the tip of the strips together, then braid. Once you have braided the length, pinch the end together. You’ll need around 3-4 braids.

Baste the pie with egg wash and place on the braided boarder. Coat it as well with egg wash.

Place in the oven at 180 C for 45-60 mins, or until golden brown.

Rachel Korinek | Two Loves Studio

Triple Vanilla Bean Ice Cream

 1 1/2 cups milk (full fat) 3 vanilla beans, seeds removed 4 egg yolks 1/2 cup caster sugar 300mls pure cream

Method In a small saucepan, heat the milk and vanilla seeds and bean pods gently over a medium heat. Once bubbles start to appear around the sides, remove and allow to infuse for a further 5 minutes.

In an electric mixer, beat the egg yolks and sugar until the mixture is pale and creamy.

Remove the bean pods and add the cream. Gently stir.

Slowly add the milk/cream mixture to the egg mixture and continue to beat until fully combined.

Store the mixture in the fridge for at least 4 hours or until completely chilled.

Using an ice cream mi attachment and direction/settings for your machine, add the mixture slowly and churn for the requirements of your machine. Remove once mixture has increased in size and is light and fluffy, and allow to freeze in an airtight container overnight.

Once frozen, scoop and serve with the apricot pie.

Rachel Korinek | Two Loves Studio

Notes: Make the ice-cream the day before you are to serve it to ensure it has frozen completely unless you have an industrial ice cream machine.

Ice cream recipe makes approximately 1L. Check your machine for instructions and adjust accordingly.

For newbie pie bakers, make it easier on yourself by making 1.5 times the pastry recipe if your attempting the lattice work:

750g plain, all purpose, flour 375g cold butter, cubed 3 eggs, at room temperature 1 1/2 teaspoon salt 8 tablespoons cold water

Rachel Korinek | Two Loves Studio

This month I’ve shared two recipes with you, firstly because pie and ice cream were made for each other, but also as I will be away in August so I won't have a column up for you again until September. See you again end of summer! -

(Photos, text, recipes: )

DIY White Party Flower Arrangement

Hello and happy Monday everyone! My garden is in full bloom and also all of the meadows. Everywhere I go, there are flowers growing - foraging made easy! As a flower lover there is no way I could skip an arrangement with roses and peonies. Inspired by the outdoors, I wanted to create a fresh arrangement, and add flowers that represent my surroundings this time of the year. My friend is hosting a summer "white" party and this white bouquet is my contribution to her party! White flowers are the perfect gift for a summer white party from my point of view. If you are hosting one, you can make smaller arrangements and place them down the center of an old wooden table. Wouldn't that be gorgeous? Benko1

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White roses are one of my favorite flowers of all time - they are elegant and light up every arrangement. They look good if they are in a vase alone and they look gorgeous in a bouquet with other flowers. I am so happy it is June and I can chose from all the different varieties! For my arrangement for you today, I collected gorgeous white roses, added white peonies and went foraging in the meadow to achieve the airy look that I was going for.

Flowers used for the arrangement:

* white roses * white peonies * wild chervil * yarrow * bedstraw

Because the arrangement contained wild foraged flowers I decided to go for a more formal look and made the arrangement round and simple. I learned that cold weather gives some roses a slight touch of pink, some nights are still pretty cold where I live, this is why I also picked white yarrow that was slightly turning into pink. After I cut all flowers to one length, I arranged the bouquet in my hands, turning the slowly growing bouquet, adding the flowers one after another.

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Having them in my hands instead of a vase helped me to ensure that the bouquet was not getting too big. The roses and peonies added enough white to the arrangement, so I tried to break it up a little with yarrow, wild chervil and bedstraw.

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After the bouquet was finished, I cut the stems to one final length, tied it all up and placed into my vase. Here is the finished arrangement below. This could be a beautiful wedding floral bouquet too, couldn't it? Or on the table at a reception?

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The roses and the peonies are so soft, feminine and fragrant while the wild flowers looked like white lace. All in all a perfect combination for a summer white party.

This is my final column on cattledogs, I've enjoyed so much being here and sharing my floral ideas with all of you. Have a wonderful summer and make sure to keep up with me over on my  and on , I'd love that. All the best, .

(Photos, styling, text: Anastasia Benk0)

Summer Berry Pies Recipe

Hello everyone, are you ready to celebrate summer? A proper summer in my book requires a few elements. Number one is for this dreadful rainy weather to end where I'm living and for some sun to come out! Second is to bake plenty of fresh berry pies and serve still bubbling out of the oven, with the scent of melting berries within crusty pastry to die for. _DSC4330

I have been on a roll lately with pies I suppose, having recently came back after spending a week in Lyon, otherwise known as the French culinary capital, and trust me folks it deserves this title every bit. I was staying just across the corner of (which comes highly recommended if you are in the area), where they make tarts with luscious filling, black sesame and raspberries or an incredible miso and vanilla marriage. When treasures like that are at your doorstep, it is quite appropriate to have more than one breakfast a day, starting with a tart then moving to the traditional French croissant, etc.

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Back home, I wanted to make something a little more traditional with fresh blueberries, strawberries and raspberries, the perfect summer berry pie that is easy for you to make as well. If you feel uneasy about making pastry at home, you can also use a store-bought one, but I wholeheartedly recommend giving this homemade version a try.

My secret to any good berry pie is liquor, which is a worthy ingredient to have at home at all times. If you are not familiar with it, crème de cassis is a blackcurrant liquor that is not only my favorite aperitif for making kir (1 part crème de cassis, 4 parts wine or even better use prosecco), but anytime you are making a dessert with berries or rhubarb it will add a wonderful flavor boost. Try it!

This berry pie is pretty good just on it’s own or with coffee for breakfast, but as with any pastry and berry concoction, whipped cream or ice cream is most welcome. The recipe will make 2 small pies for very greedy eaters or can serve four people if you'd prefer a half each.

SHORTCRUST PASTRY 200g flour 1 tbsp sugar pinch of salt 90g cold butter, cut into cubes 1 egg, lightly beaten 1 tbsp ice cold water

FILLING 1/2 kg berries (blueberries, strawberries, raspberries) 2 tbsp crème de cassis 1 1/2 tbsp cornstarch 2 tbsp sugar 1 tsp vanilla extract

EGG WASH 1 egg 1 tbsp water

INSTRUCTIONS For the shortcrust pastry, in a food processor pulse together flour, sugar and salt, then add butter and continue to blend till it resembles breadcrumbs. Then pour in egg and water and continue to blend till the dough comes together, about 5-10 seconds. Divide the pastry in 3 parts and wrap each in cling film. Allow to rest in the fridge for at least 30 minutes.Preheat the oven to 190C/372F. Toss all ingredients for the filling, set aside.

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Roll out two pastry parts on a flour dusted surface and press each into a tart case. Then roll out the last piece of pastry and slice it into strips. Fill each tart case to the top then criss cross the pastry strips on top. Beat the egg with water and brush on top of the pastry. Bake for about 50 minutes – 1 hour. Let it cool a little, then serve!

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This is my last post for cattledogs, it has been a lovely journey sharing recipes here with you, but don’t forget to come back daily for more posts from Holly and her wonderful team! -

(Photography, Recipe, Styling, Text: )

DIY Wallpaper Your Stairs
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is a big trend in home decorating, from Boho to Country, to Minimalist and Clean, everyone wants to bring in more plants and flowers at the moment - real, faux and through prints and patterns. Some want a ton, some like only a few. Have you thought to bring in floral and plant patterns though? For instance, through wallpaper? And in this case, add it to your staircase? Yes, wallpaper the stairs. RPS1833_STROMMA_HALLWAY_01_lowres

Why not? It really works in an old farmhouse or country home, but if you go with a more modern pattern, you can apply this look in a more modern city townhouse too. Author Selina Lake visited me this morning in celebration of her latest book, with a great tip shown in new book, , published by  I'll share more photos from the book and Selina will be back with more tips later this week but for now, here's a great project outlined by Selina that you can try at home.

Selina says, "Wallpapering the stairs is a wonderful way to bring vintage botanical pattern to a plain staircase. Rip out any old carpet and remove any tacks or nails, then sand the stairs and paint them with floor paint (I used Farrow and Ball wood primer & undercoat followed by ‘All White’ Floor paint) Gather up a collection of wallpaper offcuts or rolls of the same print for a more uniform look. Measure the top stair and cut out to size using desired paper. Attach using PVA glue or wallpaper paste, starting at the top means you can work your way down while leaving it alone so the glue will set."

That's it! Flowers on the stairs! Done! And if you want to see more, you can buy her .

(Photography by Rachel Whiting © Ryland Peters & Small)

DIY Bed Tray
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Hello everyone. How are you? Hope you had a nice weekend! I think you might agree with me, that Sunday mornings, or afternoons for that matter, feel best when spent in bed. And I don't mean sleeping, oh no! It's about having a cozy moment with a favorite book, sweet treats, magazines or a TV series watched on a laptop, while rela on soft layers of blankets and comfy pillows. Sounds very tempting, right? In case you wondered what I did yesterday, this is it - I had a little Sunday bed party with peach aperitivo, some good reads...and well yes, my camera to document it for you! The crucial item to make this moment perfect is to have a handy bed tray near you, where you can place a little plate with food, reading glasses - to be sure you don't sit on them or to place your laptop if you want to watch something. I know it's very mean to speak about lazy, bed moments on Monday but on your next lazy day, this bed tray has to be part of your morning ritual. I can guarantee you that once you have it - you will be wondering how you could have lived without it.

It is super easy to make and doesn't require advanced any carpenters skills to create it. Now that I (hopefully) convinced you to make it, let me show you how:

SUPPLIES * a 50 x 40 cm wooden plank * 2 rectangular shaped wooden sticks - 38 cm long each * very strong wood glue * sandpaper * white wood paint and black permanent marker * masking tape

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HOW TO * Start by polishing all the wooden elements with sandpaper, then rinse them with water to wash all the dust off. * Mark the area you want to paint with a masking tape then paint it. * When dry, using a black permanent pen draw little dots pattern on it. * Turn the wood upside down and glue the wooden 'legs' to it at the ends using a strong glue. * Leave the glue to dry well over the night.

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And taaa daaa! Now you can enjoy your Sunday mornings, with a breakfast in bed!

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This is my final post on cattledogs so I want to say that it's been a great pleasure to share my DIYs with such a great audience and thank you for all your lovely comments and support! I hope you will keep in touch via my blog (Passion Shake) and social media. Wishing you all a beautiful Summer! -

(Photography, DIY idea, Text, Styling: )

The Best Almond Macaroons Recipe
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Hi cattledogs readers. I thought I'd drop in this weekend to give you a lovely but super simple recipe for some extremely yummy Almond Macaroons. They are sweet, nutty, crispy on the outside and chewy on the inside. Perfect with a cup of tea whilst having a natter with friends. I’ve always loved baking with nuts and with only a handful of ingredients required for these they hit the spot. macaroons_02

I’ve gone for this super simple recipe as by the time you are reading this I will be cuddling my new baby. As I was nearing full term and needing to shoot this, I’ve was finding it harder and harder to bend over a surface to style and photograph.  So I had to come up with something that wasn’t too elaborate but that you would all enjoy to make.

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In fact, after this post I won't be back on cattledogs so I can spend time with my new baby. But I've loved being on Holly's beautiful blog for the past 1/2 year and hope that some of you will continue to follow me on my own blog so you can meet my little one and see more recipes down the road...

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Almond Macaroons (Makes approx 20 macaroons)

Ingredients: 2 Cups ground almond meal 1 Cup granulated sugar 2 egg whites 1/2 teaspoon almond extract 1 teaspoon icing sugar 20 blanched almonds

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Method: 1. Preheat oven to 170c. Line two baking trays with baking paper. 2. In a bowl combine the almond meal, granulated sugar, egg whites and almond extract - stir until combined. 3. Roll out 20 balls of the mixture placing them about 2 inches apart on the tray and squash them down a little. TIP: I used a melon ball scoop so that I got more or less the same size balls every time. 4. Dust the macaroon with icing sugar. 5. Press one blanched almond into the top of each cookie. 6. Bake in oven for 10 mins or until the top is slightly golden. Allow to cool on a wire rack. 7. It’s as simple as that ...now enjoy with that cup of tea!

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So farewell, thank you Holly for having me, it's been wonderful! - Emma

(Photography, Recipe, Text, Images: Emma Duckworth)