• Posts Tagged ‘country kitchen’

    Country Room: stylish kitchen

    by  • 29/04/2014 • Country style • 2 Comments

    Mixing old and new is a well-tried combination that’s great for injecting character into a scheme.

    This country kitchen has a light, fresh feel with its muted palette. White units are a traditional country kitchen staple but you can bring in a modern twist with a statement wall featuring a paisley print paper in on-trend grey.

    Keep the look unfussy and streamlined with painted Windsor chairs and an extending table – a practical solution for dinner parties – from I & JL Brown, and add in retro pendant lights for an up-to-the-minute finishing touch.


    Primitive ‘easy glide’ extending table, £4295, painted Windsor chairs, £355, small nickel pendant lights, £335, antique wooden dairy bowl, £225, antique glass bottle, £45, medium white bottle, £35, white ceramic tray, £95, white confit pot, £75, I & JL Brown.

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    Country news: 52 Weeks of Everyday Style

    by  • 12/04/2014 • Country craft, Country style • 0 Comments

    52 weeks fo Everday Style,Homes and Lifestyle Collection

    52 Weeks of Everyday Style

    Discover how to make this pretty lace doily trinket bowl with 52 Weeks of Everyday Style.

    Discover how to make this pretty lace doily trinket bowl with 52 Weeks of Everyday Style.

    Looking for lots of crafty ideas? If so you’ll love ’52 weeks of… Everyday Style’ published by the Homes & Lifestyle Collection. Packed full of stylish makes, clever touches and easy handicraft projects, it’s a real treat for creative home makers. Ideas include 10 minute fixes to weekender projects, focusing on the little things that can transform your house into a home. Priced at £4.99 and available from Marks & Spencer, Sainsbury’s, Tesco’s, Waitrose, Morrisons, and WHS HS/Travel or click here to get to purchase a digital copy http://bit.ly/1k4bLSM



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    Country look: charming little birdies

    by  • 11/04/2014 • Country style • 0 Comments

    May I introduce you to the world of Lil3birdy, the home of beautifully illustrated homewares and stationery. We love the colourful patchwork birds and scattered flower designs, perfect for adding a feel-good spring vibe to your country home.


    Colourful birds and floral coasters, £12.50, Lil3birdy.

    Lil3birdy offers coasters, placemats, mugs, tea towels, notebooks and greetings cards all decorated with simple nature-inspired drawings, all the work of designer Clare Shields.


    Chicks tea towel, £10, Lil3birdy.

    In addition to pretty birds the collection also features more classic country favourites; dogs, cats and foxes…


    Dog and Fox ceramic mugs, £7 each, Lil3birdy.


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    Country room: colourful kitchen

    by  • 08/04/2014 • Country style • 1 Comment

    If you could pick one key piece that epitomises a country kitchen, it would most likely be a dresser. Be it warm wood or painted, it’s a staple ingredient.

    Choose a painted design to create a co-ordinated look with the rest of your scheme or, as here, pick a scrubbed pine one with a timeworn appearance and team with brightly coloured walls for a homely feel.

    Dressers are fantastic for storing cutlery, tablelinen and, of course, your favourite china. Shelves lined with distinctive Cornishware, as the owners of TG Green have done in their own kitchen, draw the eye straight to the dresser.

    For more rooms from this beautiful house, visit http://bit.ly/PXBiiG

    Classic country kitchen

    A scrubbed pine dresser, farmhouse table and chapel chairs make a classic country kitchen

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    Country food: spring lemon cake

    by  • 03/04/2014 • Country food • 1 Comment

    Lemon cake

    Lemon heaven: lemon cake with lemon cheesecake icing…

    Monday nights are Mary Berry nights in our house. I love her new show and the cookbook that accompanies it is packed with fabulous recipes. In particular I like the cake section. Lemon cake is my favourite so I couldn’t wait to try this recipe. There are three whole lemons (three!)  in this, so the flavour is intense and utterly delicious. The baked cake will keep for up to 4 days in a tin but sadly didn’t last that long in our house. 

    2 small thin-skinned lemons or 1 large one
    275g softened butter, plus extra for dusting
    275g caster sugar
    275g self-raising flour
    2 level teaspoons baking powder
    4 free range eggs

    For the filling and icing
    50g softened butter
    175g icing sugar
    250g full-fat mascarpone
    175g fondant icing sugar

    To decorate
    1 thin-skinned lemon
    50g caster sugar

    1 Grease two 20cm round sandwich tins and line the bases with baking paper.

    2 First make the lemon decoration. Peel long strips of lemon rind then cut into fine strips (keep the lemon to juice it for the icing). Place the peel in a saucepan with half the caster sugar, cover with boiling water and boil for 1 minute. Drain and pat dry, then place on baking paper. Scatter over the remaining sugar and dry out in a low oven set at 110°C/90°C fan/Gas ¼ for about 1 hour, until crispy. Cut the lemon in half and squeeze the juice, then set aside for the icing. Increase the oven to 180°C/160°C fan/Gas 4.

    3 To make the cake, place the 2 whole lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes or until very soft and tender. Drain and cut the lemons in half and remove any pips.

    4 Place the boiled lemons in a food processor and process to a pulp but with some chunky bits left. Transfer to a small bowl. Add all the remaining cake ingredients to the food processor and blend until smooth. Lift out the blade and stir in just over half the processed lemon pulp.

    5 Divide the mixture evenly between the two prepared tins and bake for 30 minutes or until golden brown and just shrinking from the edges of the tins. Leave to cool for 5 minutes then turn the cakes out, peel off the paper and leave to finish cooling on a wire rack.

    6 To make the lemon filling, place the butter and icing sugar in a bowl and mix till smooth and creamy (you could also do this in a food processor). Add the mascarpone, mix again, then add the reserved lemon pulp and mix until just combined.

    7 Cut both cakes in half horizontally so you have 4 layers. Spread the lemon cream evenly between 3 of the layers, stacking them on top of each other. Place the remaining layer on top.

    8 Mix the fondant icing sugar with 1–2 tablespoons of the reserved lemon juice to make a thick pouring consistency. Pour the icing over the top of the cake, allowing it to drizzle down. Sprinkle the candied lemon rind on top.

    Mary Berry Cooks published by BBC Books, £20. Photograph Georgia Glynn Smith




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    Country food: spring pasta

    by  • 27/03/2014 • Country food • 0 Comments

    Fresh tortelli

    Fresh tortelli – pasta squares stuffed with crab

    A fresh and simple supper idea packed with flavour, tortelli are closely related to tortelloni. The largest shape in the family, sometimes they are flat square parcels, and sometimes they are round with a hole in the middle. Here they are stuffed with crab, mascarpone cheese and fresh herbs. The British crab season starts next week, so why not get things off to a flying start?

    Serves 4 (3 tortelli each)

    200g fresh egg pasta
    4 small sprigs fresh dill, chopped, to garnish
    salt and pepper, to taste

    For the filling:
    1 large crab, about 1.5kg, freshly boiled
    75g mascarpone cheese
    1 tsp brandy
    2 tbsp finely chopped fresh dill

    For the sauce:
    60g unsalted butter
    1g saffron strands or 2 sachets powdered saffron

    1 Extract all the meat, white and brown, from the crab, making sure there are no bits of shell left. Mix this with the mascarpone, brandy, dill and some salt and pepper to taste. Keep to one side.

    2 Roll out the pasta dough to 1mm thick, preferably by machine, into 1 or 2 long strips. Place 1 tsp of the filling at intervals in the centre of each strip, wet the edges, and fold over. Press to seal, then cut into 7cm squares with a serrated cutter.

    3 Cook the pasta in plenty of boiling salted water for 4-5 minutes or until al dente. Meanwhile, melt the butter in a small pan until foaming, then add the saffron. Divide the tortelli between warmed plates. Pour some of the saffron butter over the top, and decorate with a sprig of dill. Serve hot.

    TOASTING SAFFRON Put the saffron strands in the bowl of a kitchen spoon and toast over a gas flame, the flame under the bowl. This dries the saffron, which is then easy to grind to a powder.

    *Antonio Carluccio’s new book Pasta is out now (Quadrille, £20). Photograph by Laura Edwards




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    Country room: faded floral country dining room

    by  • 25/03/2014 • Country style • 0 Comments

    With the clocks due to go forward and longer light-filled days on the horizon, here’s a country dining room that maximises the light and is a great space to enjoy informal entertaining.

    White panelling creates a beach-house feel, which is accentuated with limewashed floorboards. Team with a distressed table and wooden benches, and decorate with a tablecloth and cushions in pretty faded floral fabrics such as these from Cabbages & Roses. Floor-length curtains provide an elegant touch. Then finish off the look with a vintage industrial lamp and an old school clock.

    Fabrics from £38 a metre , Cabbages & Roses

    Fabrics from £38 a metre , Cabbages & Roses

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    Country craft: fringed runner

    by  • 23/03/2014 • Country craft • 0 Comments

    Make a fringed runner using Country Homes and Interiors easy instructions

    Fringed runner made with Culpepper J676F-01 £75 m, Jane Churchill

    We love a well dressed table and this stylish table runner can be made up in minutes by following Country Homes & Interiors simple instructions. To make measure a length of fabric to cover roughly half the width of the table plus 2 cm for hems and over hang at either end by about 20cm. First fringe the narrow ends by pulling the threads loose, using a needle to help loosen and pull the threads if necessary, then turn up 1cm side hems along the long edges and sew in place.

    If you like this idea we have lots more easy craft projects for you to try. Or for more country crafts, recipes and room ideas, why not try our new Country Home Ideas app?

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    Country food: spring fancies

    by  • 20/03/2014 • Country food • 1 Comment

    Fondant Fancies

    Sugary bite-sized fancies: so pretty and they taste divine

    Great for afternoon tea parties, birthdays, weddings, Mother’s Day (any occasion that demands cake, really), everyone likes a prettily decorated fondant fancy. If you love baking you’ll really enjoy making these silky iced sponge treats and decorating them with whatever takes your fancy…

    Makes 24

    250g butter, softened
    250g caster sugar
    5 free range medium eggs, beaten
    250g self-raising flour
    1 tsp vanilla extract

    For the icing and decoration
    125g butter
    200g icing sugar
    3 tbsp apricot jam
    250g marzipan
    750g fondant icing sugar
    pink and yellow food colourings
    a few sugar flowers, violas or rose buds, these are edible but other tiny blossoms can be used for decoration only and removed before serving

    1 Pre heat the oven to 180c, 160c fan, Gas 4. Prepare a 20cm 8in square cake tin by greasing and lining it with baking parchment. Put the butter and sugar in a mixing bowl and beat until light and creamy. Gradually beat in the egg a little at a time, then stir in half the flour with the vanilla extract. Fold in the remaining flour and spread the mixture in the cake tin.

    2 Bake the cake for 35-40 minutes until golden brown and firm to the touch in the centre. To test, insert a skewer into the middle of the cake – it should come out cleanly. If not return to the oven for a few more minutes. Allow to cool in the tin for 10 minutes, then turn upside down on a wire rack to cool.

    3 Make the butter cream by mixing the butter and icing sugar together with a drop of boiling water to give a smooth spreadable icing. When the cake is completely cold, spread the top (the cake should be upside down so you are icing the flat base of the cake) with apricot jam.

    4 Dust a worktop with icing sugar and very thinly roll out the marzipan and place on top of the cake, trimming it to fit. Cut the cake into 4cm strips and cut each strip into 4cm squares to give you 24 cakes. Cover the four sides but not the top of each little cake with butter cream as neatly as you can – this will make sure that the fondant icing looks smooth when poured over. Chill the cakes for 30 minutes in the fridge.

    5 Meanwhile sieve the fondant icing sugar into a bowl and add just enough water to give a thick pouring consistency. Test it by pouring a little over the back of a wooden spoon – it should coat it thickly and not run off. Divide the icing into bowls and add your chosen colourings.

    6 To coat the cakes, pour a little fondant icing over each one and with a little palette knife spread the icing down the sides and leave to set on a cooling rack or board. Decorate with sugar flowers – we used roses and violas, which are edible, but if using other flowers remove before consuming.

    Recipe: Mitzie Wilson. Photograph: Dan Jones




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    Country room: vintage kitchen

    by  • 18/03/2014 • Country style • 1 Comment

    White is a colour that’s never out of fashion and is guaranteed to make a room bright and airy, as well as appearing larger.

    To prevent an all-white scheme looking sterile though, it’s vital to add character, and this country kitchen has it  in bucketfuls. Shaker-style units are teamed with cup pull drawer handles, while a classic cream Aga takes centrestage in the old inglenook.

    The pièce de la résistance is the vintage butcher’s block with its scrubbed pine worktop and timeworn look, teamed with charming mismatched vintage stools. A well-placed industrial pendant light overhead adds the perfect finishing touch.

    For more gorgeous rooms from this beautiful house, visit http://bit.ly/1jPL1kJ

    White blah blah Aga

    An all-white scheme can be given character with timeworn vintage pieces

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