Christmas Open studios

studio

I'm opening my studio to the public for the first time ever!
Come along to the The Christmas Art and Food Market and Harley Open Studios
This is a fantastic opportunity for the general public to have an insight into my workspace and also start your Christmas shopping early and buy directly from me.

This year, the event will take place on:
Preview afternoon: Friday 28th November, 1pm - 4pm
Saturday 29th November, 10am - 5pm
Sunday 30th November, 10am - 4pm

The Christmas Art and Food Market and Harley Open Studios is free entry, we also provide free parking.  As ever, we advise that this is a very busy event. Please arrive early and wear suitable footwear - the car park can become very busy, and muddy, over the weekend. 

 We hope you can join us for an exclusive weekend of seriously special Christmas shopping on the Welbeck Estate. For more info and directions Click Here




New Cushion Kits

news
Newly added to my website!
 
Make your very own cushion with my new cushion kits. Everything you need to hand make your own animal cushion in one little box. These easy to make kit includes, printed fabric, stuffing & instructions on how to make it yourself. My kits add a handmade touch to your home and creates a real talking point to boast to all your friends, you can proudly say… I made it myself!
 
Each animal has it's own character waiting for you to bring it to life, this is Lola she loves jumping into puddles and picnics in the park. She doesn’t like squirrels.

 
  
Molly is a curious cow, she loves to eat dandelions and doesn’t like hedgehogs.


Meet them all over on my website www.ashleythomasdesign.co.uk
Which is your favourite?

Macaroons

Bake along

For the shells...
100g caster sugar
100g ground almonds
2 medium egg whites
Food colouring gel, any colour

For the filling...
150g unsalted butter, softened
75g icing sugar
A few drops of vanilla extract
To make...
Sieve the sugar and almonds into a large mixing bowl.
In a separate bowl whisk the egg whites and salt until they form soft peaks.
If you are making coloured macaroons, add your food colouring gel until you are happy with the colour. Whisk until the egg whites are very thick.
You should be able to hold the bowl upside down without the mixture falling out.
Gently stir in the sugar and almond mix. The mixture will lose some air and become quite loose again.

On some baking paper draw 10 circles as a guide for shape.
Then spoon on the macaron mixture into the middle of the circles. 
The mixture will spread so bare this in mind.
Preheat the oven to 140°C
Gently tap the baking tray to help the macaron mixture settle.
Bake the macarons in the preheated for 15 minutes.
The macarons are cooked when they feel firm and haven risen slightly.
Leave to cool on a wire rack whilst you make the filling.
Beat the butter until it is fluffy, then gradually beat in the icing sugar and vanilla extract.
Sandwich the macaroons together with the filling.

Baklava

Bake along

You'll need...
125g butter, melted
200g walnuts
1 teaspoon ground cinnamon
1 packet filo pastry
100g caster sugar
100ml water
6 tablespoons Greek honey
1 piece of lemon peel

To make...
Turn the oven to 180oC. Grease a small baking dish.
Chop the nuts and mix with cinnamon. Put to one side.
Unroll filo pastry. Cut the pastry to fit the baking dish.
Take two sheets of filo and put into the dish, butter the top. Add another two sheets, repeat until you have 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top of the pastry.
Then start layering, layer two sheets of filo, butter, nuts until you reach the top of your dish.
The top layer should be thicker (8 sheets)
Using a sharp knife, cut into diamond shapes all the way to the bottom of the dish.
Bake for about 40 minutes until baklava is golden and crisp.

Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 minutes then remove from heat and allow to cool. Remove lemon peel.

Remove the baklava from oven and spoon over the sauce.