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.






Cinnamon Sugared Doughnuts

baking
This doughnut recipe is easier than you'd think, best served fresh. This makes 16 yummy doughnuts.


You'll need...
450g plain flour
2 tsp fast action yeast
25g butter, cubed
75g caster sugar
2 ggs, beaten
6 tbsp milk, room temperture
6 tbsp water, room temperture
vegetable oil
Jam, any flavour

For the sugar coating...
100g caster sugar
2 tsp cinnamon

To make...
Put the flour into a mixing bowl and stir in the yeast.
Rub in the butter with your fingertips, until it looks like breadcrumbs.
Pour in the milk, water and eggs and mix into a dough
Turn out onto a floured surface and knead for 5 mins
Return to the bowl and cover with oiled clingfilm.
Leave for an hour and a half in a warm room.
The dough should double in size.

Knead the dough once more for a minute and divide into 16 pieces.
Roll into balls and place on a greased and floured baking tray.
Flatten each ball and add a teaspoon of jam to the centre.
Gather the edges over the jam and pinch together to seal.
Cover with your clingfilm and leave to rise again.

Heat 2cm of oil in a large wok or deep frying pan to a medium heat.
Fry a few doughnuts at a time, turning them once, for 5 mins or until golden brown.
Lift out with a slotted spoon and leave to cool.

Mix the sugar and cinnamon together in a bowl and turn each doughnut in the mixture, until well coated.


"Time for Tea" notebook, £7.50
Folklore, handpainted plate, £6.50
Set of cake tins, £22



Sneak Peak into my studio

ashley thomas
Have a sneak peak into my studio over on the Harley Gallery blog feature. I will be opening my doors to the public on Saturday 29 & Sunday 30 November 2014. Come and have a look at my workspace and start your Christmas shopping and buy my products from me directly.

Ashley Thomas has recently joined the community of artists and craftspeople based at the Harley Studios, built in Welbeck Abbey’s historic Victorian kitchen garden, Pineapple Pits and Tan Gallop.
A successful surface pattern designer, Ashley told us why she made the move from her design studio at home to a Harley Studio on Welbeck Estate.
 I graduated in 2007 from Staffordshire Uni with a first class honours degree in Surface Pattern Design. In 2008 I launched my own brand of home accessories working from a design studio that I set up in my spare room. Over the past seven years things have gone from strength to strength and my work is now available in interior boutiques, gift shops and galleries in the UK, Paris and Tokyo.
 I’ve always loved visiting The Harley Gallery, it’s such a beautiful and inspiring place. I have taken part in the Christmas Market in recent years and my work has proved very popular with the visitors. It’s a dream come true to now have a studio here and I’m really excited about opening my studio doors to the public for the first time ever in November for the Harley Open Studios event.

I have a range of handmade cushions, notebooks, fine china mugs, quirky tea towels, unique cards and limited edition art-prints and wallpaper, all printed and made in England. My inspiration for my work can come from the smallest detail, such as the pattern on a vintage plate or watching the busy little birds in my garden. I aim to produce designs that are fun, curious and make people smile.
I’ve had a lot of commercial interest in my work from prestigious companies including Laura Ashley, Mamas and Papas and Hallmark Cards. My latest collaboration with Debenhams has showcased my work onto high streets across the country.
The Harley Studios open twice a year, offering visitors the chance to explore the diverse work spaces of artists and craftspeople. The next Open Studios will be held on Saturday 29 & Sunday 30 November 2014 during the Christmas Art and Food Market and Harley Open Studios.

Tunisian Briks

Bake along


These little savoury pasties are quite tricky to fold but once you get the hang of it they are great fun to make. Nice for lunch or picnics. Fantastic served with minty yoghurt and tomato salsa.

You'll need...

For the filling...
A tin of tuna in spring water, drained
(Or for a veggie alternative use 100g crumbed feta cheese)
100g frozen chopped spinach, thawed
5 spring onions, sliced
3tbsp fresh parsley, chopped
3tbsp fresh mint, chopped
2 carrots, grated
115g cooked rice,
1 egg, beaten
lemon zest

12 sheets of filo pastry
3tbsp olive oil
2 tsp sesame seeds

Preheat the oven to 190oC
Mix together all the ingredients for the filling and season to taste
Take one sheet of filo pastry flat brush with oil and then lay another ontop.
Cut lengthways to make to strips
Spoon the filing on the end of one strip
Fold a bottom corner of pastry over the filing to the other side, then turn over the opposite way, continue to fold over down the length of the strip to make a triangular pasty.
Seal the end with a little oil, repeat with the second strip
Repeat this process (this recipe makes 12)
Place or a baking tray, brush with oil and sprinkle with sesame seeds
Bake for 15-20 mins

New Notebooks

ashley thomas
I'm really excited to launch my new notebooks over on my website today. 
My magnificent little notebooks feature a selection of my illustrations. 
Each notebook is A5 in size and has a sturdy card cover.
They contain 60 plain, white pages. A wonderful, blank canvas for all your thoughts and scribbles!
Here is one of my favourite designs...


View the full collection here!