Friday, 30 May 2008

Erik Nordenankar - the biggest picture in the world

Yes, it is a hoax, but so what?! What a brilliant, brilliant idea and imagination that allows one to dream so boldly. The (possible) picture created by GPS... superb

Tuesday, 27 May 2008


what to do with cat scratched sofa...

Sunday, 25 May 2008

Moa Andersson

not sure about the rest of collection, but flying frogs are just fab.

not sure about the rest of collection, but flying frogs are just fab.

David Pascoe

Grete Refsum

Lisa Kellner - Oil Spill

The Oceanico Garden - Diarmuid Gavin

The Oceanico Garden
Diarmuid Gavin
Chelsea 2008, Show Garden

Chelsea 2008 - garden inspirations

compost 'hidings'

Real Life by Brett - Geoffrey Whiten

Real Life by Brett
Geoffrey Whiten
Chealsea 2008,

The Children's Society Garden - Mark Gregory

The Children's Society Garden
Mark Gregory
Chelsea 2008, Urban Gardens

Crunchy spiced plums

  • 2tbsp sugar
  • 2whole star anaise
  • 8 large or 12 small plums, halved
  • knob of butter
  • 4 Hobnob biscuits
  • custard or vanilla ice cream, to serve.

Heat oven to 200C / 18C / gas 6. Mix sugar with 2 tbsp water in baking dish, add star annaise, then pop in the plums, cut-side down. Dot with butter. Roast for about 5 mins, then turn over and roast for another 5 mins.

Crush the Hobnobs, then spoon a little on top of each plum and return to the oven for a few mins more until the biscuits topping turns dark gold colour.

Serve with custard and ice creams

169 kcal, serves 4

Creamy courgette lasagne

  • 9 dried lasagne sheets
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 700g (about 6) courgettes, coarsly grated
  • 2 garlic cloves, crushed
  • 250g ricotta
  • 50g chedar
  • 350g passata

Heat oven to 220C / 200C / gas 7. Cook lasgane sheets in boiling water for 5 mins, until soften, but not cooked. Rinse in cold water and drizzle with little oil.

Heat the oil in frying pan, fry the onion, after 3 mins and courgettes and garlic. Fry until cougettes soften and turn bright green. Stir in 2/3 rocotta and cheddar. Season to taste. Heat passata.

Layer up the lasagne; start with half courgette mix, then pasta, the passata. Top with blobs of ricotta and scatter the rest of cheddar. Bake on top shelf for 10mins, until pasta is tender and cheese is golden.

405kcal, serves 4

Pizza base

  • 300g strong bread flour
  • 1 tsp instatnt yeast
  • 1tsp salt
  • 1tbsp olive oil

Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.

Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with tea towel and set aside. Leaving to rise is not essential for a thin crust.

Baking: 240C / 220C / gas 8, for 8 - 10 mins.
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