Monday has received some very bad press this past week. It is perceived as one of the most depressing days of the year due to the post-Christmas blues. We are given to believe that credit card debt, festive weight gain, and the long wait to the next pay day adds up to “Blue Monday”.
Personally I would rather not dwell on the negative aspects of the new year but embrace what it has to throw at us.
Pantone has announced this year’s colour as Classic Blue and, as such, my mailbox has been full of positive spins on this timeless tone.
Pantone’s 2020 colour of the year is Classic Blue.
Pantone announced that its 2020 Color of the Year is Classic Blue, a shade reminiscent of the sky at dusk. “It’s a color that anticipates what’s going to happen next,” said Laurie Pressman, the vice president of the Pantone Color Institute, which selects the Color of the Year.
The Selection Process
The Pantone Color of the Year selection process requires thoughtful consideration and trend analysis. To arrive at the selection each year, Pantone’s color experts at the Pantone Color Institute comb the world looking for new color influences.
This can include the entertainment industry and films in production, traveling art collections and new artists, fashion, all areas of design, popular travel destinations, as well as new lifestyles, playstyles, and socio-economic conditions. Influences may also stem from new technologies, materials, textures, and effects that impact color, relevant social media platforms and even upcoming sporting events that capture worldwide attention.
Houseology have described Classic Blue as
A timeless and enduring hue, Classic Blue is elegant in its simplicity, from dusky skies to indigo oceans, Classic Blue evokes a sense of stylish serenity. Cool, calm and confident, Pantone’s Classic Blue hue is a universal favourite, a shade sure to make an impact on fashion, interior design and textiles alike…
Pantone’s 2020 Colour of the Year is Classic Blue. A calming, confident hue used to create a foundation to build from in this new decade. Whether you’re ready to go bold or prefer a muted outlook, we have a blue for you.
Here’s how Garden Trading suggest you use blue hues in your home:
Extend to exteriors; blue works just as well outdoors to add a welcoming brightness to your home Colour pop; just a hint can bring colour to any room Tactile textures; ease into adding blue without the commitment Go bold; choose a feature wall and dive right in Mix it up; pair with warm neutrals and soft woods for a more muted look
Discover our best-loved blues
Stone Blue No.86 Dix Blue No.82
Today’s bright blue skies go a long way to bringing cheer to this otherwise bleak time of year giving a whole new meaning to The Blues!
I love to experiment with new recipes and also to revisit some of my old favourites. On the run up to Christmas, and during the holiday period, I have had the opportunity to host a couple of special evenings and here I would like to share with you two of the recipes that contributed to their success. The two I have chosen compliment each other perfectly as the first requires 4 egg yolks and the second requires 4 egg whites.
Toffee Vodka Ice Cream (serves 4)
4 egg yolks
4 tablespoons warmed maple syrup
300ml double cream
4 tablespoons Toffee Vodka
small pieces of vanilla fudge (optional)
Beat the egg yolks in a warmed mixer bowl for about 5 minutes until they have expanded as far as possible
Slowly drip in the warmed maple syrup and carry on beating for further 5 minutes.
Meanwhile, lightly whip up the cream with the vodka.
Fold the two mixtures together adding small pieces of vanilla fudge if desired.
Put the cream mixture into a plastic container and freeze for at least 12 hours.
Using an ice cream scoop serve straight from the freezer.
Use within 3 days as it may become a little rubbery after time.
This recipe was based on John Tovey’s Honey and Brandy Ice Cream from his book Wicked Puddings.
Blackberry and Apple Soufflé (serves 4)
Melted butter and caster sugar to dust the moulds
100g mixture of diced, peeled and cored apples
100g blackberries, fresh or frozen
120g caster sugar
2 tsp cornflour
4 egg whites
Pinch of salt
Pinch of cream of tartar
Icing sugar to dust
Preheat the oven to 170°C
Brush the base and sides of 4 x 250ml soufflé dishes, or coffee cups, with melted butter and sprinkle with caster sugar, tipping out the excess. Chill until ready to use.
Mix the cornflour with 2tsp cold water.
Peel, core and roughly chop the apples, put them into a saucepan with the blackberries and half the sugar, to taste. Put on a medium heat and cook until the apples are soft.
Process in a food processor until smooth, strain through a sieve, them tip the fruit into a small saucepan.
Stir over a low heat and bring to the boil.
Stir in the cornflour mixture and cook until thickened.
Remove from the heat but continue stirring until the mixture is cool.
Beat the egg whites with the salt and cream of tartar until soft peaks form.
Gradually add the other half of the sugar until the mixture is thick and glossy.
Add a third of the egg whites to the fruit purée, mixing well with a metal spoon, then add the rest of the egg white and gently mix it in until it is one uniform colour.
Spoon into the dishes and smooth the tops.
Bake in the over for 12-14 minutes, until well risen and starting to colour.
Dust with icing sugar and serve immediately.
This recipe was taken from The Abinger Cookery School’s Chalet Cook Book in association with Fish & Pips.
I would like to think that both of these desserts are mouthwateringly divine and are great for weekend entertaining!
This Christmas I have had the most fun creating a Winter Wonderland for my nearest and dearest.
And here the story begins….
As we approached the log cabin snow was falling onto the pine trees, filling the air with anticipation.
Garlands of fairy lights illuminated the entrance whilst lanterns hanging from the wooden beams provided a warm glow.
Sheepskin rugs strewn over wicker chairs and cushions piled high on wooden trunks beckoned us into this magical setting.
Here we feasted on tasty aprés-ski delights starting with baked Camembert served with crunchy green apples, carrot, celery and crusty ciabatta. This was followed by a warm chocolate dipping fondue accompanied by fluffy marshmallows, juicy red strawberries, stiff white meringue peaks, and home baked cookies. Lastly, my own toffee vodka ice-cream was consumed with rich mince pies.
Bellies full, we raised a glass to the season, and relaxed into this resplendent moment pleased with ourselves for creating a very memorable evening.