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House Curious

Lifestyle and interior shop. Social workshops for the creatively curious.

Filtering by Tag: food

Food Stories

Sommer Pyne

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We have just launched food stories where we invite a foodie, cook or chef to come and have a chat and cook up a delicious meal. First up in our new Food Stories series is Amandip Uppal, Author of cookery book Indian Made Easy. Just in time for the bank holiday weekend this delicious summer feast is perfect for entertaining with friends and family. I love the idea of plating up all the food in the middle of the table and asking guest to help them selves. It's easy to prepare and you can even make the marinade for the Salmon the night before. The flavours are out of this world and its a little different from the predictable BBQ.

Baked Salmon with Tomato and Pickled Ginger Salad on Rice

Serves 2/3 People

Baked Salmon with Crème Fraiche and Coconut Marinade

Ingredients:

2 Salmon Fillets or more depending on number of guest

½ Wedge of lime

Spiced Coconut Marinade

1 ½ Garlic Cloves

2 tablespoons of crème fraiche

½ teaspoon Garam Masala

¼ teaspoon Ground Turmeric

1 teaspoon Chilli Powder

¼ teaspoon Black pepper

¼ teaspoon Ground Cumin

1 ½ teaspoon oil

¼ teaspoon Salt to taste

1 ½ teaspoon Coconut Powder

Method

1.     Preheat the oven to 180C /350F/ Gas 4

2.     Begin by pounding the garlic and salt together using a mortar pestle. Next, add all the spices and coconut milk powder to the garlic and salt paste and pound together gently.

3.     Slowly drizzle in the oil and stir until the marinade comes together and makes a thick paste.

4.     Stir in the crème fraiche and use immediately. Alternatively, omit the crème fraiche and put into a sterilized jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in crème fraiche when ready to use.

5.     Rub the marinade equally into the salmon pieces.

6.     Place the Salmon in a baking tray and then squeeze ¼ of the line over each piece. Finish off by sprinkling 2-3 teaspoons on water over each fillet.

7.     Place the foil over the whole tray and then seal the edges tightly and place in the oven for 12-15min depending on the thickness of your fillets.

Note: Open the baking tray very carefully as the steam that will escape may be very hot.

Any leftovers can be made into fishcakes or used as filling for pitta breads.

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Special Coconut Rice

250g Wholegrain Brown rice – Cook as per the packet instructions.

Pinch of Salt

Rice Topping

Handful of golden Sultana – soaked in water for a couple of hours and then drain prior to use.

1 onion

2 tablespoons of finely chopped coriander

1 tablespoon of finely chopped mint

1 fresh chilli 

100g Desiccated Coconut

1 tablespoon of olive oil

Method

1.  Finely chop the onion and add the oil to a non-stick pan and gently caramelise over a low heat until golden brown, then remove and let cool.

2.  Gently toast the coconut in a non-stick pan over low heat until golden brown.

2.  To a bowl add the caramelised onions, toasted coconut, sultanas, chilli, mint and coriander.

3.  Sprinkle over the rice and serve.

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Tomato and Pickled Ginger Side Salad

8 tomatoes, halved, sliced into quarters. Use different colours for impact

3 teaspoons of Japanese Pickled Ginger, finely shredded

1 teaspoon chaat masala

¼ teaspoon red chilli flakes

1 ½ rapeseed oil

3 teaspoon balsamic vinegar

Salt, to taste

Optional Garnish –

2 Teaspoons finely chopped coriander leaves

1 /4 Nigella seeds

Method

1.     Place the tomatoes and pickled ginger in a large bowl.

2.     Whisk together rapeseed oil, vinegar, chaat masala, red chilli flakes and salt to taste

3.     Pour the dressing over the tomatoes and then using your hands, toss and coat everything.

4.     Garnish with coriander and nigella seeds.

August

Sommer Pyne

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Running out of ideas of what to get up to this summer? Well I have pulled together a few suggestions of what you can do with or without the kids!

Brockwell Lido

Brockwell Lido

Swim…

Forget forest-bathing, feed your soul (and your social life) at Brockwell Lido’s newly announced Lido Lates events this summer. Open-air moonlit swimming, Floats, Boats and Fountains.

If you don’t fancy a swim, you can stick to glamorously lounging on striped sun-beds, sipping cocktails or snacking on the eclectic street food menu devised by acclaimed in-house chef, Lily Ferguson-Mahan, accompanied by a carefully curated soundtrack. Those feeling the chill will find a cosy nook to warm up and chill out in the wood-fired aromatherapy sauna, surrounded by custom made blends of fragrances designed to enhance and stimulate the senses.

Yolkin

Yolkin

Eat…

Beat the heat this summer and instead of a bar crawl - Go on an Ice Cream Crawl – sample some of the kooky, crazy ice creams out there. From ice cream sandwiches using Bao buns to Macaroons and some of the quirkiest flavour including rhubarb/ fig and black sesame. There is sure to be something for everyone!

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Keep the kids entertained…

Why do the Summer holidays seem sooo long?! We’ve been getting out and about with the kids exploring parks, going on bike rides, checking out food markets.

There are also some awesome creative workshops for the kids to get involved in. And if your kids are totally obessed with The Greatest Showman then why not let them have a go on a trapeze themselves.

Fistral Beach

Fistral Beach

Festivals…

We love music, arts , tasty food and delicious drinks. Plus with this amazing weather we're having there is nothing better than being outside. So last but not least here are, our top picks for Summer Festivals in the coming weeks.

8-12th August – Boardmasters

17-18th August – Rize Festival

6th,7th,8th & 9th September - Festival No.6