Friday I’m in LOVE : ART, SWEETS, CÉLINE, FONTS & GEORGE MICHAEL
1. ART – I’m hopelessly in love with Milanese architect-turned-illustrator Giacomo Bagnara’s work. A regular contributor to The New York Times, The New Yorker, and GQ Italy, his colour palette and quirk-factor is absolutely fantabulous. See and swoon at giacomobagnara
2. SWEET – Looking for a weekend sweet treat? Try your hand at this incredibly beautiful and quick-to-make caramel fudge cooked in the microwave and sprinkled with crumbled Oreos… yes, really, in the microwave.
Cookie Crumb Caramel Microwave Fudge
(from the amazing Cook Republic)
Preparation Time – 10 Minutes Cooking Time – 15 Minutes Makes – 20 squares
- 1 x 395g can sweetened condensed milk
- 1 cup firmly packed light brown sugar
- 125g butter, roughly chopped
- 2 tablespoons liquid glucose
- 1 tablespoon golden syrup
- 200g white chocolate, roughly chopped
- 1 tablespoon cream
- 1/2 cup cookies, crushed and crumbed (I used mini Oreos)
- Grease a standard 8 inch square cake pan. Line with baking paper, allowing a 2 centimeter overhang on all ends.
- Place condensed milk, sugar, butter, glucose and golden syrup in a large microwave safe bowl. Microwave uncovered at 70% power capacity (medium to high) for approximately 8 minutes, stirring with a heat safe balloon whisk every 2 minutes.
- Microwave uncovered at 70% power capacity for another 6 minutes, stirring every 2 minutes with a wooden spoon until mixture is thick, smooth and golden.
- Remove from microwave. Stand for 2 minutes until bubbles have simmered down. Add white chocolate. Stir until it melts and the mixture is smooth. Add the cream and stir once again. (If at this point the mixture has started to go brown and curdle, add more cream and whisk until it becomes smooth again).
- Pour mixture into prepared pan. Smooth surface, sprinkle cookie crumbs onto the surface and press down gently with a spoon. Stand at room temperature for a couple of hours until firm. If weather is hot, you might need to refrigerate it. Lift onto a board using the baking paper. Cut into squares.
- You can make variations to this fudge quite easily. If making for adults only, add a dash of your favourite liqueur to the fudge at the time of adding white chocolate. You can layer the fudge with a chocolate ganache and also add nuts or citrus peel.
- Don’t let the kids handle the fudge during the cooking process. The caramel gets quite hot and is not safe for kids.
3. FASHION – Céline Spring Summer 2014 included some incredibly cool accessories in colours and graffiti prints that can only be blamed on the 80s. Not sure I’ll be able to resist these…. jewellery drawer – make some space and prepare thyself! (images via style.com)
4. FLASHBACK – The Céline runway playlist included my favourite song ever – which gives me the perfect excuse to include it today…
5. WHATTT? – I think I may need this EGG FONT on my Mac, for no other reason except it took the maker 1000 eggs, 10 pans, 5 burned fingers, 3 hours and 1 bottle of oil to make it. Soooo egg-cellent.
Have a super weekend everybody xx