We recently came across this magazine and are really excited about the spring 2012 issue out in March.
Lost in London is a new publication for country loving city dwellers and anyone yearning for a simpler life.
Published to coincide with the beginning of each season, Lost in London guides readers through urban sanctuaries of grass, trees and fresh air away from the smoke.
This independent magazine – co-produced by Lucy Scott and Tina Smith – provides a unique take on life in the city, both in words and pictures.
Threaded throughout each issue is a series of photography and illustration portraying the city’s hidden charms and rustic character, as London based artists provide a visual response to the city.
Director Torrey Meeks captured this footage of a bunch of hot-air balloons readying for launch, and the time-lapse effect and intensified colors makes them look toy balloons headed for the sky.
Rhubarb, peach & raspberry blueberry muffin pie with vanilla almond crumble
We recently came across this great blog http://whatkatieate.blogspot.com
What Katie ate is resource of all things food, food photography, recipes and reviews. Set up and run by Katie Quinn Davies in her spare time.
Here is an extract from her blog
Rhubarb, peach & raspberry blueberry muffin pie with vanilla almond crumble
1/2 cup slivered almonds 3 tablespoons caster sugar 1 large/2 small bakery-bought blueberry muffin, crumbled into small pieces 2 ripe yellow peaches, stone removed & flesh cubed Handful fresh blueberries* 1 cup raspberries* (*use fresh if you can but frozen is fine) 5-6 stalks fresh rhubarb 3/4 cup plain flour, sifted 1/2 cup light brown sugar 1/2 cup chilled butter, cubed
Preheat oven to 180˚C (350˚F).
Place slivered almonds on a baking tray, sprinkle with 1 tablespoon of caster sugar and roast in the oven for 15-20 minutes or until lightly golden and caramelised, remove and place half the almonds (setting the remaining half aside) in a food processor and grind down to a fine/sandy texture.
Add sifted flour into a mixing bowl, using your hands rub in chilled butter until mixture resembles fine breadcrumbs then stir in the sugar and ground almonds.
Place rhubarb into a bowl and coat with remaining 2 tablespoons of caster sugar, turn out into a baking dish, top with the cubed peaches and raspberries then scatter the crumbled muffin on top followed by a handful or two of crumble mix (depending on personal pref.) finally sprinkle top with the blueberries and remaining roasted slivered almonds.
Bake for 40 minutes or until top if golden brown and fruit in the bottom cooked (use a skewer to test).
