Kayla English Creative
  • HOME

Portfolio: Retro Recipe Cards

2/6/2014

0 Comments

 
Kitchen dwellers take note!
We originally designed these cards to contribute to prize packs at the Indie I Do wedding show, but they are too cute not to share with everyone else! Printed on a rustic cream pulp paper, we hand-illustrated these beauties to mimic retro bakeware. Boasting three colourful sets: blue, red and mustard these (standard) sized recipe cards are a perfect bridal shower or housewarming gift.  We have sets for purchase – please inquire by emailing hello@kaylaenglish.ca

Photos by Sarah Nickerson :)
Picture
Picture
Picture
0 Comments

Fancy Friday: Chai

1/24/2014

1 Comment

 
Picture
I love hot beverages. Coffee and tea stains can always be found on my desk and though coffee is a staple, I do really enjoy a good cup of chai. Real chai. The kind of chai that comes from places like Remedy Cafe in Edmonton – so good. However, I've yet to find a cafe in the Lower Mainland that offers a chai that doesn't consist of a nasty powder, syrup or simple tea bag. Vancouverites – if you know of a good chai bar, please let me know!

So, I decided to make my own concentrate. You'll likely need to hit up a Fruiticana first (as not too many people keep green cardamon pods stocked in their cupboard). I've been experimenting with a few batches, and change it almost every time. Below is a guide, but be sure to play with it a few times until you find the ratios you like. It should keep in the fridge for a week or so, though it likely won't last that long. Enjoy!


Picture
1 Comment

Fancy Friday: Apple Butter

10/25/2013

0 Comments

 
Picture
Picture
Tis the season to stock up on all the goodness that autumn has to offer. The other day I bought a 10 pound bag of BC apples for $5.00. I love farmers markets. My husband suggested I try making apple butter. I did, and it turned out great. So great on home made toast or on a cracker with some soft cheese. Have a go, and let me know how yours turns out! 


APPLE BUTTER

Prep time: 20 minutes
Cook time: 2+ hours
Yield: 4 pint jars
Source: sinplyrecipes.com (modified)

Ingredients

4 lbs good cooking apples
1 C apple cider vinegar
2 C water
3 C sugar
2 tsp cinnamon 
1/2 tsp ground cloves
1/2 tsp allspice
1 lemon, zest and juice
Salt

Method

1. Wash and cut apples into quarters. Don't peel or core them. A lot of pectin is in the core, and there is much flavour in the peels. 

2. Put apples into a large pot, add vinegar and water, cover and bring to a boil. Reduce heat to simmer. Cook until apples are soft. 

3. Make an apple puree using a food mill or a chinois sieve (I used our Vitamix). 

4. Return apple puree to a large pot. Add sugar, spices, lemon juice and rind and a dash of salt.

5. Cook uncovered in a wide, thick bottomed pot on medium low heat, stirring often. Cook down until thick and smooth. This could take up to 3 hours depending on your stove and type of pot. 
0 Comments

Fancy Friday: Berry Season

7/19/2013

0 Comments

 
Picture

Picture
This is my first summer living in British Columbia. I can't even get over how much I am enjoying it. I love how most of the foods we buy, come from a farm within just a few kilometres of where we live. I especially love the abundance of summer berries. We've been spending quite a few sunny afternoons at are newly beloved Krause Berry Farms picking, eating and learning about berries. It is amazing. Nothing beats a fresh berry dessert in the summer, and to avoid having the oven on, I opened up a favourite cook book for inspiration and served our weekend guests a simple custard with fresh berries. You should probably make some too – recipe below.


Picture
Custard
Via  Yvette VanBoven's 'Home Made'

2 cups milk
1/2 cup crème fraîche
1 vanilla bean, seeds scraped, or 1 tsp real vanilla extract
4 egg yolks
1/3 cup sugar
1 tbsp cornstarch 

*top with your favourite berries
Heat the milk with the crème fraîche  the vanilla seeds, and the bean until hot (do not boil) and leave to simmer on low heat for 15 minutes. Then remove the vanilla bean. Beat the egg yolks with the sugar and cornstarch into a foam, and while stirring, add the hot milk. Return the mixture to the pan. Heat slowly on low heat while stirring, until the mixture thickens. Remove from the heat and leave to cool until used. The custard will further thicken. If you want to serve the custard warm, keep it over a double boiler. Place a sheet of plastic wrap directly down on the custard to prevent a skin from forming. 
0 Comments

Fancy Friday: Clam Chowder

6/14/2013

0 Comments

 
Picture
Clam chowder delicious. It is rich, creamy and full of chewy sea clams. If you're familiar with Seattle, you've likely heard of or dined at Duke's Chowder House. Tylor and I enjoy chowder with an ocean view at their West Seattle location every chance we get. It is... ridiculously good. In attempt to satisfy our need for their legendary clam chowder, we decided to attempt to make a big steamy pot at home. It turned out well and even though we're lacking the ocean view, I'm as happy as a clam. Scroll down for the recipe :)

Picture
Picture



Duke's Award Winning Clam Chowder

Yield: 1 Quart
1lb fresh sea clams
1 1/2 cups clam juice
1 oz clam base
4 strips of bacon
4 oz (1 stick) butter
2 cups diced celery
2 cups diced onion
1/2 tsp basil
1 tsp thyme
1/2 tsp marjoram
1/2 black pepper
2 cups diced red potatoes
1/2 oz garlic
2 tbl parsley
1 tbl dill
4 oz flour
1 1/2 cups milk
2 1/2 cups heavy cream

Blanch diced fresh baby red potatoes in boiling water (until tender). Cool and hold separately.

Cook bacon in heavy bottomed saucepan until the bacon begins to crisp. Add butter, onions, and celery. Sauté until tender. Add flour, lower heat and cook for 7 minutes at 165 degrees. Mix and dissolve all clam base with clam juice separately. Add clam just and base mixture. Add dairy products. Add herbs. Heat until almost boiling (185 degrees), blending with a wire whip. Add blanched red potatoes and clams. Simmer for 2 to 3 minutes at 185 degrees. Cool quickly or serve immediately. 

Taste chowder and realize that you have just made the best clam chowder on the planet. Pour yourself a great tasting glass of wine. You deserve it. Enjoy.

Recipe courtesy of Duke's Chowder House.
www.dukeschowderhouse.com
Picture
0 Comments

    Kayla English

    Happily married to a handsome fellow named Tylor, she is a graphic designer, paper lover, hobby crafter, culinary adventurer and an all-round  creative enthusiast.

    Archives

    July 2014
    June 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013

    Categories

    All
    Advice
    Design
    Fancy Fridays
    Fancy Fridays
    Hand Lettering
    Hand Lettering
    Illustration
    Logo & Identity
    Logo & Identity
    Personal
    Portfolio
    Recipe
    Typography
    Wedding

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • HOME