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  • outandabout
    one of our gallery guides by calling 020 8299 8732 or by emailing groups dulwichpicturegallery org uk Family Sundays First and last Sunday of every Month On the first and last Sunday of every month families with a gallery ticket can enjoy a range of drop in activities For information about other events at the Dulwich Picture Gallery this month please click here Somerset House Stables and Lucraft Ulmus Londinium 28th October 2015 10th March 2016 New Wing Ulmus Londinium is an installation exploring the history of the Elm tree in London formerly a common sight few elms now remain in the capital Designed by Stables and Lucraft for The Conservation Foundation s Ulmus Londinium Campaign the installation is built from replica objects which explore the tree s relationship to the city from medieval water pipes to the foundations of London Bridge Big Bang Data 3rd December 2015 20th March 2016 Embankment Galleries This winter Somerset House will present Big Bang Data the UK s first major exhibition exploring the big data explosion that is radically transforming society culture and politics in the 21st century Across the globe we see and hear more and more stories about the exponential growth of data and its associated advantages and dangers We are aware that today people generate data on a daily basis through mobile telephones social media and online transactions In 2009 we produced the same quantity of data as in the entire history of humanity up to that point By 2012 it was estimated that 2 5 quintillion bytes of data is created every day The world contains an unimaginably vast amount of digital information which is getting ever bigger ever more quickly UTOPIA 2016 25th January 2016 31st December 2016 Somerset House UTOPIA 2016 is a year of imagination and possibility celebrating the 500th anniversary of Thomas More s inspirational text Utopia Artists designers provocateurs and thinkers will be experimenting with ways we might live make work and play With Jeremy Deller and Fraser Muggeridge studio The Utopian Treasury Venturing Beyond with Horfee Revok Filippo Minelli Shepard Fairey and Swoon Out There Post War Public Art International Fashion Showcase Now Play This at London Games Week Connected Communities at the Utopia Fair Counterculture Now Night School on Anarres with Onkar Kular and Noam Toran We Account the Whale Immortal with Philip Hoare and Jessica Sarah Rinland Utopia at The British Library The London Design Biennale Utopia Constructed and much much more The Museum of Innocence 27th January 2016 3rd April 2016 The Courtyard Rooms Somerset House is delighted to announce a collaboration with Nobel Prize winning author Orhan Pamuk which will see a unique new version of his collection The Museum of Innocence the physical manifestation of his novel of the same name travel to Somerset House s Courtyard Rooms in January 2016 iClick here to visit the Somerset House events page and to find out more about all of the above events and more National Maritime Museum Royal Museums

    Original URL path: http://www.suzannejames.co.uk/out_and_about.asp (2016-02-15)
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  • homity_pies
    in the fridge so this is an easy recipe to pull together for a quick canapé to go with drinks Ingredients 1 knob of Butter 1 2 Leek finely chopped 400g of Potato cooked and cut into small cubes 2 cloves of Garlic 1 tbsp of chopped Parsley or Chervil 130g of Strong Cheddar 75ml of Double Cream For the pastry 100g melted Butter 6 sheets of Filo Pastry For the topping 30g grated Cheese 25g Breadcrumbs 1 Spring Onion finely chopped Method Heat the butter gently and add the leek cooking without colour for 3 5 minutes to soften Add the potato and grated garlic cook for a further 3 5 minutes Remove from the heat and stir in the herbs cream and cheese Season with salt freshly ground black pepper perhaps even a little nutmeg if at hand Working with 1 sheet of Filo at a time brush the pastry liberally with melted butter cut into equal squares and lay one square on top of another to form a star shape Take the two layers of filo and line a mini muffin tin pressing gently so the pastry takes the shape of the cup Continue until you have

    Original URL path: http://www.suzannejames.co.uk/homity_pies.asp (2016-02-15)
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  • wildriceblini
    alcoholic cured Salmon such as Mojito or Gin so why not experiment A small tub crème fraiche For the Blinis makes approximately 40 canapé size blinis which can be frozen 3 5oz Wholemeal Flour 3 5oz Strong Bread Flour can be white or brown sieved 2 Eggs separated Half teaspoon Bicarbonate of Soda sieved 1tsp Cream of Tartare sieved Pinch of Salt Half pint Milk Dried Rose Petals from Persepolis in Peckham Plus 50g Wild Rice cooked as per instructions on box For the Pickled Cucumber ½ Cucumber 2 tbsp White Wine Vinegar 1 x tsp of Caster Sugar Pinch of Salt Pinch of freshly ground Black Pepper 1 tsp finely chopped Dill Method Sieve all dry ingredients together in a bowl and make a well in the middle dry mix Mix Yolks and milk together wet mix Pour wet mix into middle of dry mix and whisk until smooth batter Whisk egg whites to form stiff peaks Carefully fold one third of whites into batter Carefully fold second third of whites into batter Carefully fold last third of whites into batter Add handful of Wild Rice or Dill or Chives if preferred Heat a frying pan with the tiniest

    Original URL path: http://www.suzannejames.co.uk/wildriceblini.asp (2016-02-15)
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  • mince_pies
    glass of mulled wine is the perfect end to a meal or simply to enjoy after a long day of Christmas shopping or after all your guests have gone home Make a batch of mince pies as usual and rather than top with pastry here are few alternative toppings Frangipane Ingredients 110g soft Butter 110g Caster Sugar 110g ground Almonds 2 Eggs a few drops of Almond extract 1 tbsp Self Raising Flour Flaked Almonds Icing Sugar Method Cream the butter and sugar together until light and fluffy Beat in the eggs followed by the ground almond extract and finally fold in the flour Place a teaspoon of the frangipane onto the mincemeat and sprinkle with a few flaked almonds Bake for 15 20 minutes until golden and the pastry is cooked Lightly dust with icing sugar Cinnamon Clementine Crumble Ingredients 75g Butter 150g Self Raising Flour 75g Demerara Sugar Pinch of Cinnamon Zest of 2 Clementines Method Place the butter and flour in a food processor and blitz for a few seconds until you have a breadcrumb like consistency Add the sugar and pulse again Tip into a bowl and stir in the ground cinnamon and the clementine zest

    Original URL path: http://www.suzannejames.co.uk/mince_pies.asp (2016-02-15)
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  • chicken_skewers
    Christmas Suzanne James gave to me seven skewers of chicken Ginger Honey Soy Chicken Skewers This is a easy canapé that can be served hot or cold I think it is best hot You could use chicken wings The chicken could be barbequed should you feel brave enough to stand outside in the cold Ingredients 4 5 Skinless Chicken Breast 5 tbsp of runny Honey preferably East Dulwich Honey of course 2 tbsp of Dark Soy Sauce 1 small Red Chilli 2 3cm piece of fresh Ginger 1 tsp fresh Thyme Plus Spring Onion Lime Small bamboo skewers or cocktail sticks Method Cut the chicken into small strips and place in a bowl Mix together the honey and soy sauce it may help to warm the honey Cut the chilli in half and take out the seeds finely chop Peel and finely grate the ginger Chop the thyme Add the chilli ginger and thyme to the chicken and mix well Cling film the bowl and put in the fridge overnight Assembly Preheat the oven to 180 o C Take a strip of chicken and twist onto a skewer Place the chicken skewers onto parchment or foil lined baking sheets brush

    Original URL path: http://www.suzannejames.co.uk/chicken_skewers.asp (2016-02-15)
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  • seared_scallops
    into florets 1oz Butter Half pint Milk Half pint water can add teaspoon Vegetable Stock 2 Bay Leaves Half small Onion sliced Garam Masala to taste For the Lime Scented Curry Oil 1 cup of Filippo Berio Extra Virgin Olive Oil 2 3 stems of Lemon Grass 1tsp hot Curry Powder 5 6 Kaffir Lime Leaves Method Gently sweat ½ the cauliflower and onions in a saucepan for a few minutes then add the rest of the ingredients and simmer until the cauliflower is soft Drain Cauliflower retaining the liquid Puree Cauliflower in food processor and if necessary correct consistency with retained liquid Season with salt and white pepper and add garam masala to taste put to one side Thinly slice the remaining Cauliflower florets and dress with the curry Oil then roast in the oven on a high heat until browned and cripy around the edges Warm the Olive Oil with the lemon grass curry powder and lime leaves and leave to infuse for a few hours Strain and the oil is ready to use Melt a little butter in a pan over a medium heat add the scallops a few at a time and brown on both sides

    Original URL path: http://www.suzannejames.co.uk/seared_scallops.asp (2016-02-15)
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  • sourdough_crostini
    Cheese A few sprigs of Lemon Thyme 100g fresh Beetroot 1inch piece fresh Horseradish Method First prepare the beetroot puree Cook beetroot in boiling salted water until soft Cool peel and puree until smooth and velvety Finely grate horseradish and add to beetroot puree again Next thinly slice the sourdough and cut into neat rectangles brush with a good Olive Oil we recommend Fillipo Berio Extra Virgin Oils Place on

    Original URL path: http://www.suzannejames.co.uk/sourdough_crostini.asp (2016-02-15)
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  • praline_brittle
    tbsp of fine Breadcrumbs Method Lightly oil a baking tray with vegetable oil or a very mild olive oil In a bowl mix the breadcrumbs pinenuts clementine zest and chopped rosemary Heat the sugar in a non stick pan carefully watching it melt and dissolve to a golden caramel Don t stir the most you should do is just shake the pan around a little if any of the sugar

    Original URL path: http://www.suzannejames.co.uk/praline_brittle.asp (2016-02-15)
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web-archive-uk.com, 2017-12-16