Space with shades of white and texture.
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soho loft + klein blue chandelier
I discovered this stunning New York loft when looking for Easter inspiration, and the bunny decor caught my eye. The space is home to tech entrepreneur Kathy Leake, who founded the advertising technology company, Media6Degrees.
The owner of this beautiful loft, commented on my post and shared that she had actually had her chandelier ‘flocked’ with yves klein blue by thomas and vines in the united kingdom, who will flock all manner of objects and surfaces in any pantone color you like. sfgirlbybay
The picture on the wall in the dining room below is a copy of Francis Bacon‘s Study of A Nude With Figure In A Mirror and is so big it had to be hoisted into the apartment through a window.Fabulous Masterpieces can recreate works of art on canvas.
Victoria Smith from sfgirlbybay interviewed Kathy and asked her: what are your top three etsy, handmade or online shops? I source from all over so, hard to pick a top three. i do love unica home, all modern,areaware and cerealart.
{Images: Photographer Matthew Williams for living etc via sfgirlbybay}
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easter decor
How cute are these bunnies, and what a to die for NY loft!
The Soho loft is home to tech entrepreneur Kathy Leake, and was featured in living etc. magazine. The loft is beautiful and I will post more pics. If you can’t wait, visit SFGirl by Bay and there is a great interview with Kathy.
{Images via SFGirl by Bay}
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easter party
A very pretty easter table with bunting, a bright cloth and enamel jugs filled with flowers – just add delicious sweets!
{Image: Photographer Dan Duchars via House to Home}
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Apple and cinnamon hot cross buns
YUM…. The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter. Serves 20
| 325 gm | raw caster sugar |
| 1 | lemon |
| 1½ | Granny Smith apples, unpeeled, cored, diced |
| 1 | cinnamon quill |
| 750 gm | (5 cups) plain flour |
| 150 gm | sultanas or golden raisins |
| 50 gm | dried apple, diced |
| 30 gm | candied orange, diced |
| 14 gm | (2 sachets) dried yeast |
| 3½ tsp | ground cinnamon |
| ½ tsp | allspice |
| Finely | grated rind of 1 orange and 1 lemon |
| 380 ml | milk |
| 100 gm | butter, coarsely chopped |
| 1 | egg |
| 1 | Combine 260gm sugar and 375ml water in a saucepan, then squeeze in juice of half a lemon and stir over medium-high heat until sugar dissolves. Meanwhile, cut remaining lemon half into 5mm-thick slices, add to pan with Granny Smith apple and cinnamon quill. Bring to the simmer, reduce heat to medium and cook until lemon and apple are translucent (20-25 minutes). Strain, reserving fruit and syrup separately. When cool enough to handle, dice lemon, combine with apple and set aside. |
| 2 | Combine 700gm flour, sultanas, dried apple, candied orange, yeast, 3 tsp ground cinnamon, allspice, rinds, remaining sugar, reserved apple mixture and 1 tsp salt in a large bowl and make a well in the centre. Combine milk and butter in a small saucepan, warm over low heat until butter melts and mixture is lukewarm. Whisk in egg, then add milk mixture to flour, stirring to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (30-40 minutes). |
| 3 | Knock back dough, divide into 20 even pieces, then knead each piece into a smooth ball. Arrange dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes). |
| 4 | Preheat oven to 220C. Combine remaining flour and 70ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun. Bake for 10 minutes, reduce oven to 200C and bake until golden and buns sound hollow when tapped (8-10 minutes). |
| 5 | Meanwhile, combine reserved syrup and remaining ground cinnamon in a small saucepan and stir over medium heat until syrupy and combined. Brush thickly over hot buns, then transfer to a wire rack to cool. |
Cooking Time Prep time 45 mins, cook 50 mins (plus cooling, proving)
This recipe is from the April 2010 issue of Australian Gourmet Traveller.
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