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Posts Tagged ‘British’

The Ladykillers01

1955 dated The Ladykillers is a British black comedy we watched last year. The film is based on the story of five gangsters who rent a room at the house of an old lady and pretend to be musicians while they are planning a bank robbery.

Yesterday evening we headed to Strand, to Vaudeville Theatre, for watching The Ladykillers at the theatre this time. We arrived little bit earlier and popped up at The George for few pints, a lovely old British pub established in 1723. Then continued with coctails at the bar of the theatre. As a dessert, we had The “spectacular” Ladykillers. We really loved the play, the performance of the players, specially Angela Thorne as Mrs. Wilberforce and John Gordon Sinclair as Professor Marcus but our special respects are for the set designer Michael Taylor and special effects designer Scott Penrose. What a wonderfull scenery they created in such a little place. It was just: impressive!

If you still didn’t watch The Ladykillers at the scene, last days to have the chance. Don’t miss it.

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Potted shrimp01

Potted shrimp02

After being away two weeks and not eaten home cooked food, today was a kitchen day at home. First we cooked purslane stew with bulgur which we eat a lot during summer with yogurt. Then made two small jars of peach marmelade to eat with cottage cheese for summer breakfasts.

After the potted shrimp tasting we had in Morecambe two weeks ago, we decided to try it at home and we bought brown shrimps from our local fish shop and prepared our first homemade potted shrimps.

Following a short research in internet, we made The Guardian’s recipe. With this recipe, we had one ramekin potted shrimps to consume today and one little jar to eat later. Recipe is easy because the brown shrimps are sold cleaned and precooked. And the taste of homemade one is much much better then the shop bought one.

The Guardian’s recipe, was suggesting to serve potted shrimps with hot brown bread, so we baked also a brown bread with fennel which we learned from our friend Ayşegül.  When the bread came out from the owen, our evening treat at the terrace was ready. Homemade brown bread with fennel, homemade potted shrimps, English goat cheese and Stilton cheese, Turkish black olives, Iranian mini dry figs and ice cold Polish oak vodka. Heaven!

Here is The Guardian’s recipe if you want to try:

200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp anchovy paste or Gentleman’s Relish
200g cooked and peeled brown shrimps
Cayenne pepper, to serve

1. Melt the butter in a pan over a gentle heat, and then allow to simmer until you spot the first dark flecks – watch it carefully, or it will burn. Strain through some butter muslin, or two sheets of kitchen roll, into a jug.

2. Wipe out the pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, anchovy essence and a pinch of salt and simmer very gently for five minutes, then take off the heat and allow to cool but not set. Divide the shrimps between 4 ramekins, pressing them in tightly.

3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.

4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

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A.Gold01

A.Gold02

A.Gold03

Yesterday after shopping in Judy’s Vintage Fair and then going through Brick Lane to take new street art photos popped up there, it looked like a nice idea to make a stop in A.Gold, a beautiful traditional British food shop next to the Old Spitalfields Market.

A.Gold in 42 Brushfield Street, is not just a little shop who sells old style jams, candies, treats, some kitchen accessories, good quality coffees, teas, etc, is also a place where you can enjoy a nice cup of Monmouth coffee, a cold bottle of Victorian lemonade or a freshly made sandwich.

Even the sandwich’s taste was pretty basic and nothing special, glad to visit this cozy and old style shop. A.Gold is open Monday-Friday 10.00-16.00 and weekend 11.00-17.00.

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In Turkey, the people is resisting since 31 May 2013 to protect their park, democracy and human rights. Court refused Gezi Park demolition.  Yesterday, thousands went to their park with the court decision and the police attacked them with tear gas, watercannon, plastic bullets.

Resist Gezi Park! Resist Turkey!

Diren Gezi Park01

Poster via #DirenGeziParki

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Londra kapi007

Londra kapi008

Londra kapi009

Doors from London. Again…

(More London doors)

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Hot cross buns01

Hot cross buns02

Hot cross buns03

We tasted first time the hot cross buns after moving to UK. We like their fluffy, sticky texture, cinnamonny smell and chewing the sultanas inside. Normally we buy them from Tesco but lately we found less guilt feeling version with less calories in Waitrose and they were as good as the others. We are not addict of hot cross buns but we like chewing them sometimes while  drinking our tea.

We were talking about learning to bake our homemade hot cross buns and today was the most appropriate time to learn this Easter classic normally eaten on Good Friday. After a quick search, we decided to try BBC Good Food’s recipe between four recipes we choosed before and spot on! Best hot cross buns recipe ever:

For the buns:

300ml full-fat milk , plus 2 tbsp more

50g butter

500g strong bread flour

1 tsp salt

75g caster sugar

1 tbsp sunflower oil

7g sachet fast-action or easy-blend yeast

1 egg, beaten

75g sultanas

50g mixed peel

zest 1 orange

1 apple, peeled, cored and finely chopped

1 tsp ground cinnamon

For the cross:

75g plain flour , plus extra for dusting

For the glaze:

3 tbsp apricot jam

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

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Geffrye Museum01

Geffrye Museum02

Geffrye Museum03

Geffrye Museum04

Geffrye Museum05

We are living in London since two years and every week we are visiting or discovering a new place in this city but there are still plenty of places we didn’t visit yet. Geffrye Museum where we’ve been yesterday was one of them. That’s why, when we were leaving the house we decided to be there two hours earlier then the event and visit the museum also.

Geffrye Museum is located at Kingsland Road no:136, in a beautiful building with a big garden and is a perfect place to see diffrent styles of British living, decorations and furnitures of different periods since 1630.

Because of the christmas, each room was decorated with the ornaments and style of the period and again beacuse of the British tradition of keeping the christmas decorations until the Twelfth Night of Christmas, we could have the chance to see them yesterday and then to be part of the one of the oldest British christmas traditions which is burning the holly and the ivy to avoid the bad luck.

After celebrating the Twelfth Night with carols, mulled wine and cake around the fire, the smell of the fire made us feel hungry for a Turkish barbecue and we found ourselves at Mangal, the smallest and the first restaurant of the chain at Arcola Street no:10 in Dalston. Yummy!

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