Monday, 3 May 2010
Monday, 5 April 2010
V&A, Contemporary Glass, Room 129
The Märit Rausing Gallery
The international glass displayed in this gallery is recent work by contemporary artist-makers and designers. To maintain this contemporary character, the displays will change as newer works enter the permanent collections. At times, there may be a temporary exhibition of invited work - either a solo or a thematic show.
Colorbox 1-5 is a glass installation in five pieces by Jun Kaneko, made at the Bullseye Glass Factory, Portland, Oregon, USA, 2006.
Jun Kaneko was born in Nagoya, Japan in 1942. He moved to the United States in 1963 and established his current studio in Omaha, Nebraska, in 1990. Kaneko started painting is his youth, but he switched to sculpture soon after his arrival in the United States, working mostly in ceramics, but also in other media such as bronze or glass. He is best known for his large scale ceramic sculptures or 'dangos' (the Japanese word for dumpling).
The international glass displayed in this gallery is recent work by contemporary artist-makers and designers. To maintain this contemporary character, the displays will change as newer works enter the permanent collections. At times, there may be a temporary exhibition of invited work - either a solo or a thematic show.
Colorbox 1-5 is a glass installation in five pieces by Jun Kaneko, made at the Bullseye Glass Factory, Portland, Oregon, USA, 2006.
Jun Kaneko was born in Nagoya, Japan in 1942. He moved to the United States in 1963 and established his current studio in Omaha, Nebraska, in 1990. Kaneko started painting is his youth, but he switched to sculpture soon after his arrival in the United States, working mostly in ceramics, but also in other media such as bronze or glass. He is best known for his large scale ceramic sculptures or 'dangos' (the Japanese word for dumpling).
Wednesday, 24 March 2010
Gateau Pithiviers
Puff pastry with a marzipan filling (to you and me!)
Ingredients
Pastry
Method
Mix oil and sugar, then beat in the egg yolk, almonds, vanilla to taste and rum. Cover and chill until firm enough to shape. Form into a round cake 10cm across, chill again till quite firm.
Roll out half the pastry into a circle 6mm deep and 20cm across. Roll out the remaining half into another circle 4-5mm deep and 23cm across. Place the smaller circle on a dampened baking tray, place the almond cake in the middle and brush round the edge of the pastry with water. Place the larger pastry circle on top. Firmly press the top pastry circle onto the bottom pastry circle all around the base of the almond cake.
With a small knife, cut evenly spaced indentations in from the edge of the double edge and fluff up.
Place the tray in the fridge for 20 minutes.
Brush the cake with the egg glaze and cut a cartwheel design from the centre to the edge of the top surface.
Bake the cake in the centre of a preheated oven (220 degrees centigrade) for about 15 minutes or until well risen and beginning to brown. Turn down the temperature to 200 degrees centigrade and bake for a futher 30 minutes or until the sides are golden brown, firm and crusty. If the top is browning to much, cover losely with foil, AND finish baking to ensure the pastry is cooked and flaky throughout.
Serve warm or cold. Serves 8-10.
Now for my slice with a cup of tea...
Ingredients
- 300g of marzipan
- 50g olive oil
- 125g unrefined brown sugar
- 2 egg yolks (but will probably only need one, so do one and see how you go)
- 125g ground almonds
- few drops of almond essence
- 2 tablespoons of rum
Pastry
- 2 x 225g packets of puff pastry
- 1 egg lightly beaten (can just use the egg white from above) with teaspoon water and a pinch of salt to glaze pastry
- icing sugar
Method
Mix oil and sugar, then beat in the egg yolk, almonds, vanilla to taste and rum. Cover and chill until firm enough to shape. Form into a round cake 10cm across, chill again till quite firm.
Roll out half the pastry into a circle 6mm deep and 20cm across. Roll out the remaining half into another circle 4-5mm deep and 23cm across. Place the smaller circle on a dampened baking tray, place the almond cake in the middle and brush round the edge of the pastry with water. Place the larger pastry circle on top. Firmly press the top pastry circle onto the bottom pastry circle all around the base of the almond cake.
With a small knife, cut evenly spaced indentations in from the edge of the double edge and fluff up.
Place the tray in the fridge for 20 minutes.
Brush the cake with the egg glaze and cut a cartwheel design from the centre to the edge of the top surface.
Bake the cake in the centre of a preheated oven (220 degrees centigrade) for about 15 minutes or until well risen and beginning to brown. Turn down the temperature to 200 degrees centigrade and bake for a futher 30 minutes or until the sides are golden brown, firm and crusty. If the top is browning to much, cover losely with foil, AND finish baking to ensure the pastry is cooked and flaky throughout.
Serve warm or cold. Serves 8-10.
Now for my slice with a cup of tea...
Tuesday, 23 March 2010
Spring has sprung
Very earlier this morning before the world was awake.
Hoping for another lovely sunny day. Still hottest summer for years to come, according to the weather forecasters!
Friday, 19 March 2010
Thursday, 18 March 2010
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