Summer florals

Ashley Thomas at home

My new summer floral range is starting to appear online, inspired by cottage flowers, garden bugs and gnomes. This range mixes hand-drawn florals with polka dots with a bright, fresh colour palette.

Gnome money box £18
Garden bug coaster set £16
Wellington egg cups £4
Embroidered fabric placemat £9
All available from www.debenhams.com

Banana, walnut and chocolate loaf

baking
Serves 10-12
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
125g (4½oz) Flora Buttery, plus extra for greasing the tin
175g (6oz) soft brown sugar
4 small ripe bananas, mashed
2 medium eggs, beaten
225g (8oz) self-raising flour, sifted
55g (2oz) walnuts, chopped, optional
55g (2oz) white chocolate drops
For the topping:
55g (2oz) each of white and plain chocolate, melted
Preheat the oven at 170°C/150°C fan/325°F/gas 3.
Lightly grease a 1kg (2lb) loaf tin and line with baking paper.
Put all the ingredients in a large mixing bowl then beat until well mixed. Turn into the prepared tin.
Cook in the oven for 1-1¼ hours, until a skewer inserted in the centre comes out clean.
Turn out the loaf and cool on a wire tray. Drizzle with melted chocolate.
Recipe courtesy of The Sunday Express
Tableware featured above are from my Spring collection for Debenhams

Pinnny Power

Ashley Thomas at home

I was recently asked.... What does homeware 'do' really well at the moment? I was thinking about this for a while and I came to the conclusion that homeware is really helping people express their own unique style as there is a lot of choice out there at the moment to help you achieve different looks. 
And it really is true! For example, I have several apron designs out at the moment all which provide different styles for your kitchen, girly, country, vintage, quirky and bohemian. 
Which one is your favourite style?

Aprons £14, debenhams.com
 

At Home Collection: Spring/Summer 2014

Ashley Thomas at home
My new collection for Debenhams is now available in store. Featuring ditsy florals, gingham co-ordinates, strawberry tarts and cross stitch detailing.  I loved designing this range, it's perfect to cheer up your kitchen this summer. Available exclusively to Debenhams click here to shop online


 
Set of 3 Tea towels £14
Apron £14
Oven gloves £14
Biscuit tin £16
Travel mug £10
Mixing bowl £18
Spice rack £25
Glass worktop saver £12

Available until stocks, order online at Debenhams.com

Lemon Tarts

baking

To make the Pastry
500g Plain Flour
250g Butter
2 Eggs
Splash Milk

Filling
6 Lemons
4 Eggs
250ml Double Cream
200g Caster Sugar
Icing Sugar/ Strawberries to decorate
Preheat oven to 180c.

In a food processor mix together the flour, butter and eggs until they form crumbs (You can add the zest of a lemon at this point for added flavour). Gradually add the milk a splash at a time and pulse until the mix comes together. Wrap in cling film and refrigerate for half an hour.

Zest 5 of the lemons into a bowl then add the juice from all 6. Add the sugar to the lemon juice mix and mix until dissolved. Mix in the eggs and double cream until everything is combined into a custard then pop into the fridge.

On a floured surface roll out the pastry until it’s around the thickness of a £1 coin. Line 8 individual tart tins with the pastry and blind bake in the oven for 10-12 minutes.

Remove pastry from oven and carefully pour in the custard until the cases are ¾ full. Turn down the oven to 160c then bake the filled tarts for 35-40 minutes until set.

Once your tart is cooled, decorate it with strawberries or dust with icing sugar.

Coffee and pecan cupcakes

baking
Makes 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes
115g (4oz) Flora Buttery
115g (4oz) caster sugar
2 eggs 
115g (4oz) self-raising flour, sifted
1-2 tsps coffee essence
25g (1oz) pecans, chopped
For the icing:
55g (2oz) Flora Buttery
225g (8oz) icing sugar, sifted
1 tsp coffee essence, plus a little milk
Whole pecan nuts, to decorate
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Place all the cupcake ingredients in a mixing bowl then beat for 1 to 2 minutes, until smooth and well combined. 
Place generous dessertspoons of the mixture in 10 to 12 paper cases or greased bun tins. 
Bake for about 20 minutes, until the cakes are soft and springy to touch. Then cool them on a wire tray. 
Mix the ingredients for the icing together then spread or pipe on to each cake. 

Recipe courtesy of The Sunday Express 
New Cake tins featured above are from my Spring 2014 collection. 
Available exclusively from Debenhams

Pear & granola muffins

This muffin recipe is great at any time of day, from breakfast through to afternoon tea. They are not too sweet so are perfect for anyone who is still working in their new year resolution to  be a bit healthier.

You'll need:
300g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
pinch of salt
125g muscovado sugar
250ml whole milk
2 medium eggs, beaten
100g butter, melted
2 small pears, peeled, cored and cut into small pieces
100g granola
To make:
Preheat the oven to 180C/Gas 4 and line a couple of muffin trays with paper cases.
Sift the flour, baking powder, cinnamon and salt into a large bowl, then stir in the sugar. Whisk the milk, eggs and butter together in a large jug, then pour into the dry ingredients and mix well, but not too much. Stir in the pears and half the granola.
Divide the batter between the muffin cases, and sprinkle the top of each one with the remaining granola.
Bake for 30 minutes, until a skewer inserted into the middle of the muffins comes out clean.
Leave to cool for 5 minutes, they are lovely warm or cold.

Spring 2014 collection

Ashley Thomas at home
My Spring Collection is looking fab in the new Debenhams catalogue, have you ordered your free copy yet? Bring the outdoors indoors with complementary floral prints and pretty patchwork for a fresh and chic look. Crochet trims matched with pretty, feminine florals and quirky insect motifs help create a vintage summer feel to any room.