Behind the Seams

Warm your cockles with Italian winter fare

Monday 28th February 2011

Planet Organic Founder and mother of three, Renée Elliott, tells us how Italians get through the depths of winter with satisfying, warming polenta.

Italian cooking changes completely in the winter. It becomes heavier and richer, which is the perfect companion for cold and snow. There are many soups, stews and pasta dishes that focus on the vegetables available at this time and are more sustaining.

I had this amazing polenta dripping with garlic and cheese in the mountains a few years ago. I was back in the summer a while later and was so disappointed that I couldn’t haven’t again. They don’t even make it because it’s not for summer eating.

I love their traditions and the culinary knowledge that is passed from generation to generation. They don’t always know why they do something, but they won’t deviate from it. My best friend from school is married to an Italian and his mother drives her nuts sometimes with her rules around food and her particular ways of doing things. But she has learned so much about food and cooking.

In the winter in northern Italy, many dinner tables have polenta, an old Italian dish made with cornmeal and water. Proper cornmeal is cooked for an hour in a heavy pot – copper if you have one. I’m told that the secret to great polenta, although I haven’t really had bad polenta, is to always stir in the same direction, so I’m nervous now about changing direction mid-way. You are supposed to stand over the pot stirring continuously for an hour until the polenta is thick and comes away from the sides of the saucepan.

On a freezing winter’s day, it can be lovely to stand over a hot saucepan in the winter, chatting to family in the kitchen. Or it can be a sort of meditation with the stirring and stirring and stirring. Or, of course, you can use instant.

At Planet Organic, we have two organic polenta, Infinity Polenta and ‘instant’ Amisa Polenta Pronta. I like the non-organic, but I only cook it for about 20 minutes. You can cook it for an hour, but add another 120ml/4fl oz/½ cup of water. With longer cooking, the polenta becomes softer. I recommend the Seggiano Pesto – which is absolutely to die for even if you make your own. We have a wide selection of olives where you can choose green or black. And our organic mozzarella is fantastic quality.

Grilled & Cheesy Polenta Stacks

This dish is delicious, satisfying – and fun for kids. It’s a great mix of flavours with the pesto, tomato and olives, and the melting cheese is irresistible.

SERVES: 2 adults and 2 children

PREPARATION TIME: 15 minutes

COOKING TIME: 25 minutes

STORAGE: Refrigerate for up to 3 days.

butter, for greasing

1 tsp sea salt

90g/3¼oz/½ cup polenta

8 tsp Seggiano Raw Basil Pesto

1-2 medium tomatoes, cut into 8 slices

80g olives, sliced into rings

500g mozzarella, cut into slices 1cm thick

1 Grease the bottom of a 15x30cm/6x12in square baking tin with butter. In a heavy-based saucepan, bring 455ml/16fl oz/scant 2 cups water the boil over a high heat. Add the salt and then the polenta in a stream, whisking vigorously to avoid lumps before it begins to thicken. Reduce the heat to medium-low and cook for20 minutes, stirring continuously with a wooden spoon, until thick and stiff.

2 Remove from the heat and scoop the polenta into the tin. Smooth out the surface with a rubber spatula. Spread from the centre outwards, pushing the polenta into the corners. Let set for 10 minutes, then cut into eight 7.5cm/3in squares (or six circles with a pastry cutter, which are prettier, but leave some polenta).

3 Heat the grill to medium. Using a metal spatula, lift the polenta pieces onto a baking tray. Spread 1 teaspoon of pesto on each piece of polenta, then put a slice of tomato, some chopped olives and a slice of mozzarella on top (if they are small, use two). Grill for 5 minutes until the mozzarella is dripping down the sides and the polenta is warmed through. Serve hot.

A huge range of products are available on-line from Planet Organic. If you live in London, you can receive fresh products. If you are outside of London, for the polenta, pesto and olives, go to planetorganic.com.

For more recipes you and your family will enjoy, check out “The Best Recipes for Babies & Toddlers” in the book section of the website. Not just for babies, the book has recipes from 12 months that are great for the whole family.

Eat well; live better.

Renée Elliott

Founder, Planet Organic

Planet Organic now offer a 10% on-line discount to all Boden Community Members! Just have a look at our huge selection, place your order and type in BODEN for your coupon code.

7 Comments

Reduce, Reuse and Recycle your old clothes

Friday 25th February 2011

Every week we will be bringing you a new ‘Things to Do & Make’ blog here on the Community. This week Kate from ‘M is for Make’ gives us a ‘how to guide’ to turn those well loved old clothes into beautiful new bunting.

Reduce, Reuse, Recycle is the mantra we should all be following when trying to do our bit for the planet. As my kids have got older, I have found myself buying them fewer, more carefully chosen clothes than when they were babies and I needed 10 of everything just to keep on top of the washing. These days their wardrobes are considerably reduced.

I am lucky to have 2 nieces. I have shared clothes with my sister and so everything gets a good wear from our brood of girls. But eventually their clothes come back to me and some can go on to other friends or to charity shops. A few councils will recycle fabric, but there are things such as pretty tops or dresses that are worn out or have an unshiftable ice-cream stain down the front, that I just can’t bear to part with forever. But what do you do with them? If you are following the mantra, you should recycle.

I was lucky enough to go to the preview of the current Boden collection and the children’s section was beautifully decorated. This bunting made from pairs of jeans really caught my eye. I thought it was a brilliant idea. So why not recycle some of your old clothes into bunting for your child’s room?

Bunting is really easy to make and you don’t need very much fabric. I have used scraps from worn out clothes and some Cotton tape that I bought for 6p a metre from my local haberdashery shop. You could use ribbon or anything of a similar weight and size.

Make a triangular pattern out of paper, mine measures 16cm along the bottom and is 18cm high.

Use scissors or a stitch unpicker to take the clothes apart as much as you need to and give them a good iron. Pin the pattern to the fabric and cut it out. Make sure you avoid any stains or damage (or maybe you want to include them for the memories!)

Iron over 1cm along the base of the triangle.

Put your tape or ribbon into the fold so that it goes right up to the top and pin it in place. I used the same distance between each flag as the length of the triangle base. You may want to use a less structured approach.

I used my sewing machine to do a quick length of stitches along the top of the triangle. But if you don’t have a sewing machine, you can glue the fabric onto the tape using fabric glue. Wipe away any excess and put it under a book or something heavy to hold it all in place while the glue sets.

Repeat the process adding more flags until your bunting is long enough.

There you go! Bunting looks really pretty in bedrooms (but make sure it is fixed securely if you are going to hang it over a bed) or for birthday parties.

If you are feeling particularly crafty, you could make these with your children and maybe have a look at any photos you have of them when they were wearing the clothes to remember the memories. Top tip; it would probably be worth explaining about reduce, reuse, recycle or risk finding their wardrobe transformed into tiny Barbie blankets care of your kitchen scissors.

28 Comments

Ooh la la… enjoy a sneak peek at our latest capsule range

Wednesday 23rd February 2011

Our joint Head of Buying for Womenswear Richard Harris offers an insight into our latest new range, Party…

And to the final range launch for Spring ’11 we have Party. To coincide with the wedding season, we hope our capsule range of party dresses will be well received. The emphasis here is on versatility, offering the perfect wedding outfit, party dress or even bridesmaids dress.

Think 100% silk, simple shapes, beautiful handmade embellishments and a fresh Spring/Summer palette. Keep a look out for the new range which is coming soon.

We are all so grateful for the support we have received over the last few months with all the ranges exceeding our expectations. Your feedback so far has been incredibly useful too in ensuring that they are even better next season.

We are currently putting the finishing touches to the Autumn/Winter range and I can exclusively confirm that (at last) we are launching a Petite range for Autumn.

This will be a small trial, where we will be offering a selection of styles in petite sizes.

From your feedback over the years this has been one of your biggest requests. If it works we will then roll this out to more styles for Spring ‘12.

We have other new and exciting developments in the pipeline so stay tuned…

41 Comments

Travel as therapy

Friday 18th February 2011

Mother, travel writer and editor of 101honeymoons Jane Anderson finds novel ways to rejuvenate all the family.

One of the most amazing things about travel is its power to rejuvenate. I’ve always felt the old adage, ‘a change is as good as a rest’ really does ring true. Taking a good holiday forces you to break the daily cycle, to look at a new horizon each morning and generally take stock.

As a parent, getting a good night’s sleep can be a holiday highlight. One inspirational hotel in Cyprus has taken the quest for shut-eye to a whole new level. The five-star Almyra (thanoshotels.com), one of the trendiest but family-friendly design hotels in the Med due to its ownership by three siblings who all have kids, is offering a week of sleep for exhausted parents, packaged up as ‘The Almyra Hypnos Week Ritual’.

The week starts with a dedicated spa consultation and a plan for the next seven days with sleep at the top of the agenda. Sleep enhancing treatments such as reflexology, oriental head massage and reiki, complimented by signature baths are booked and soon enough, with a little nudge from the Cypriot sunshine and the life enhancing Mediterranean Sea, your body starts to rebalance. The Hypnos diet menu features fresh fish, tofu, nuts and seeds which all accelerate the restful effects.

And this isn’t a week for parents to dump the kids with the grandparents. Almyra has a fabulous crèche, Smiling Dolphin Kids Club and Hercules Teen Club. There’s a specially designed kids’ pool which is heated in winter and shaded in summer. It also offers a ‘Baby Go Lightly’ pre-order service so that everything from car seats to potties are there on arrival.

The Hypnos Week Ritual costs €1110/£931 per person for seven days of treatments, six evening meals and yoga. Six nights at Almyra with breakfast starts from €1,620/£1,362 for a family of four in two interconnecting Superior Sea View rooms. Easy Jet, BA and Cyprus Air all fly to Paphos from London.

And while we’re on the subject of sleep, there’s a fabulous Spanish hotel company called Hospes Infinite Places (hospes.com) with a philosophy based around sleep and wellbeing. This year, to celebrate International Sleep Day on 18 March, they are offering ‘Dreams’ a programme to teach guests the value of a good night’s sleep and some vital tips on how to achieve it.

Or you could head to Grand Resort Bad Ragaz (resortragaz.ch) in Switzerland that has a new ‘Sleep Diagnostics’ course for the diagnosis and treatment of sleep problems.

Of course there are other ways to pick yourselves up. Pure indulgence! How about whisking the family to 51 Buckingham Gate hotel in London which has teamed up with Hamleys toy store on Regent Street? For £495 per night based on two adults and two kids up to 12 staying in a Superior Suite or above, you receive a Hamleys welcome hamper, a personal shopping experience at Hamleys with in-store discounts, a cookery or baking lesson with 51’s Chef in-suite including a personalised chef’s jacket, four hours of babysitting, full breakfast and use of 51’s sauna, steam room and gym.

And finally, something just for mums. I couldn’t resist showing you the cakes at the Royal Bejewelled Tea (£32.50) at Flemings Hotel (flemings-mayfair.co.uk), an afternoon tea created with the forthcoming royal wedding in mind complete with Queen Bee Champagne Cocktail and jewelled lavender cupcakes. Mmmm!

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Learn how to make the most of your snaps

Tuesday 15th February 2011

Whether you’re aspiring to be the next David Bailey or simply after some pointers on making the most of your pictures, Photographer Rachael Ward shares her secrets…

I’ve always had a special interest in photography; perhaps it’s something to do with pure intrigue, fascination with people watching or just wanting to capture memories that can be kept forever. Either way, I love to get out and take pictures, and when I’m not doing that I’m usually daydreaming about photography!

I’m most passionate about travel photography and taking portraits, it is where I feel I can bring out the real identities and moments. I visited India at the end of 2009, where I was overwhelmed by such an exciting, colourful and vibrant culture; I wanted to visually record everything I came across. It was there that I realised I really wanted to pursue my dream to be a photographer, and start working on my own projects.

Here are some tips for anyone who has recently bought a DSLR or just wanting to start taking better pictures.

COMPOSITION

Think about your subject and how you want to frame the picture. Composition is one of the most important elements in photography and can make a real difference to the outcome of a picture. Instead of centring something, try staggering the subject or shoot from a different angle, perhaps from above or looking down.

Example 1: Looking down at a subject can create a more observational feel.

Example 2: Pointing the camera up can make things appear larger.

PORTRAITS

When taking pictures of people, I always try and capture an expression or moment. Children are fascinating and can often be the best subject for this as you never know what they might do! You could try and show them in action; swings, trampolines, running etc. You might want to set your camera to a faster shutter speed with a higher ISO for this kind of picture. If you want to create movement you could even try to “pan” (moving the camera at the same speed of the subject) the camera so that the background is moving but the subject is mainly in focus. You will need to bring the shutter speed down for this.

Portrait photography can be spontaneous so remember to keep snapping as you could capture that moment that no one else sees.

Example 3: Outdoor activities can make a fun context for a child’s portrait.

THINK ABOUT OUTDOOR LIGHTING

A good tip if you enjoy taking photographs outside is to think about the time of day. The first hour after sunrise and the hour before sunset are perfect for creating a ‘golden’ look. The light is less harsh and the photos will have soft saturated colours.

Example 4: The Taj Mahal just after early morning sunrise.

APERTURE AND DEPTH OF FIELD (DOF)

Aperture controls the amount of light entering the camera through the lens by an iris like structure. The aperture has a significant effect on depth of field, which is simply how large the focused of area in the photo actually is. It can be one of the most creative effects in photography; it’s also one of my own favourite tools!

A shallow DOF is most common when taking portraits or nature where you want to emphasize the subject. Keep the aperture wide (low f number, e.g. F4), depending on the lens and focusing distance; the background will be thrown nicely out of focus.

Example 5: Focusing on the berries with a low f-number throws the background out of focus.

A large DOF is used when taking a landscape, as you’ll want as much of the photograph as possible to be in sharp focus (high F-number, e.g. F22). You may also want to think about using a tripod in this situation.

Example 6: Creating a large depth of field using a high-f number emphasises this space.

HAVE FUN!

The best way to learn how to use your camera is to just get out there and snap away. Although I studied photography, it’s practising that’s the most important part. Try and take a picture of the same object with different settings to see what you need to improve or change. You could set yourself mini-projects even it’s just taking pictures of friends and family, or choosing one colour to photograph. Don’t be scared to take too many photos, you can always edit afterwards. Start snapping!

To see more of racheals work or to get in touch visit her website www.rachaelward.com

9 Comments

For the apple of your eye

Friday 11th February 2011

National Bramley Apple week is upon us and in celebration of the humble apple, we asked baking aficionado Ndra (of Boden Community fame) to rustle us up a sweet treat. And that is exactly what she did…

First of all my name is Undra Astbury. I am originally from Mongolia, married to British guy and a stay at home mum with two children aged 5 and 3.

Winning a prize in the Boden Bake Off competition last year marked the start of my catching the baking bug and I was delighted to be asked to share my recipe.

I find Apple pie a very ‘British’ dish but surprisingly my British friends don’t seem to like baking it at home, instead buying ready-made pies from the supermarket. In the name of research I have tried and tested many pies over the last few months on the hunt for the very best recipe.

My husband is particularly fussy but we have both happily settled on this Apple Pie recipe, with its soft fluffy apples and biscuity pastry.

Undra’s Apple Pie
For the filling:
4x Bramley apples
75-100g caster sugar (as you like)
Some water

For the pastry:
150g chopped butter
75g caster sugar
150g plain flour
100g self-raising flour
1 medium size egg (beaten)
Caster sugar for dusting

1. Peel the apples and remove core fully, then slice them thinly. Then place the apples in a saucepan with the sugar and just enough water to cover the apples.

*A tip is to use a shallow pan as you need as little as water as possible.

2. Bring to the boil then turn down the heat and simmer for 25-30 minutes or until soft and tender. Don’t forget to give an occasional stir during the cooking. Once soft and fluffy remove from the heat and cool to room temperature.

3. Sieve the flour together into bowl. Add your butter and sugar. Save tired fingers by mixing with an electric mixer.

4. Bind the mixture with your beaten egg to create your pastry.

5. Make two dough balls and wrap in cling film. One should be slightly bigger and this larger ball of dough is for the lid. Chill them in the freezer for about 15 minutes or 30 minutes in the fridge.

6. Set your oven! Heat to 170C for fan assisted, 190C for non.

7. Grease your pie dish. I use a 25cm Pyrex all purpose pie dish.

8. Place the bigger dough ball between two sheets of baking paper (the pastry is very soft and sticky at this point) and roll it out to fit over your dish – about 5mm thick. Remove the top sheet, lift the pastry with bottom sheet of paper and place onto your dish,. Then peel the remaining sheet away. Gently push the pastry onto your dish and remove any excess pastry.

9. Add your yummy cooled apple filling to the pie evenly.

10. Repeat the rolling dough process again and pop on your lid, pressing down the edges with your finger tips to seal the lid.

11. I like to cut 3-4 small holes on the top of pie so the heat can escape – plus it looks pretty. I also suggest you sprinkle the lid with with your remaining caster sugar.

12. Bake for 20min the above mentioned temperature (170C for fan 190C for non) then a further 20min at 150C (fan) 170C (non) until golden brown on top.

Enjoy with ice cream or custard, hot or cold, with cup of tea or coffee. Excuse my weak cup of tea in the first photo, I like tea with plenty milk. My husband is lucky i dont add pinch of salt into a pot of tea as people do in Mongolia.

Bon Appetit!
Ndra x

19 Comments

For those with a sweetheart and a sweet tooth

Wednesday 9th February 2011

Miss Hope shares a glorious recipe for Mallows D’amour, the divinely indulgent squishy love tokens which are set to send hearts fluttering up and down the land.

My old burlesque chum Fifi D’Amour is famous for two things, one of which is her recipe for pink, heart-shaped, marshmallows infused with the delicate scent of roses.

After a champagne-infused evening at Twilight’s, Streatham, where the annual Hope and Greenwood pole dancing competition was even messier than last year, I persuaded Fifi to share her marshmallow recipe with me. A short time later she was spotted in a state of undress, sharing her mallows with Tommy Turnbull, coiffeur to the stars.

MALLOWS D’AMOUR

Makes around 25 tokens of squishy love.

It takes 45 minutes to make but please allow for setting times of 2 hours or more.

Takes 30 minutes to squeeze into your burlesque outfit.

1lb. (450g) sugar
1 tbsp Liquid Glucose
7fl oz. (200ml) water

1 sachet of powdered gelatine
4 fl oz. (125ml) water

3 tbsps rose syrup
5-6 drops of pink food colouring
2 large egg whites
To Dust

Icing Sugar
Cornflour

Crystallized rose petals

You will need

20cm sq. x 4cm H. (8″ x 1½”) square baking tin lined with parchment paper.

Sugar thermometer

A very large pan

Heart Shaped Cutter

1. Line the baking tray with parchment and, using a sieve shake over equal amounts of the icing sugar and cornflower until the parchment is lightly dusted. Slip into your lace up corset.

2. Put the sugar, glucose and water into a heavy-based pan and give it a quick stir. Bring to a gentle boil and continue cooking for about 25-30 long minutes until the mixture reaches 260°F (127°C) on a sugar thermometer.

3. While you are waiting sprinkle the gelatine over the 4 fl oz (125ml) of hot water (following the makers guidelines) making sure it is dissolved properly. Add the rose syrup and the pink food colouring to the gelatine. Practice twirling your ostrich feather fan.

4. Drag your electric whisk out from the back of the cupboard and whisk the 2 egg whites together until stiff.

5. When the syrup reaches the correct temperature remove from the heat and remove the thermometer. Pour the gelatine into the syrup. Be careful it will bubble and spit and rise to the top of the pan. Now is a good time for seams and heels.

6. Still whisking slowly add the syrup and gelatine mixture to the eggs. With the mixture on super fast, whisk for a further 25-30 minutes until the mixture is thick, shiny and holding its shape reasonably well on the whisk. You can bump and grind a bit while you are waiting.

7. Spoon the mallow mixture into the dusted tin. Adjust your tassels.

8. Leave the mallow to set for about 2 hours. Dust a second piece of parchment with equal amounts of icing sugar and cornflour. Turn the mallow out on to the paper. Dust your heart shaped cutter with cornflour and icing sugar and cut the mallow into heart shapes. Dust the cut edges and leave to dry on a wire rack.

Place into a receptacle of your choice and scatter with crystalised rose petals. Hang around in the hall, pole dancing on the newel post, until your other half comes home from work.

9 Comments

Boden Limited Edition sneak preview

Monday 7th February 2011

Our joint Head of Buying for Womenswear Richard Harris offers a teaser of what’s to come from our new Boden Limited Edition range…

Hot on the heels of our two brand new capsule ranges Tailoring and Maternity; we have Boden Limited Edition, which launches next week. The key to the range is hidden in the name, with the whole collection being produced in limited runs, with no back orders available. Once they’re gone, they’re gone.

What can I say about the range? Well it’s Boden, but not quite as you know it! It is is slightly more sophisticated, with a softer, more muted colour palette. We have explored new detailing, embellishments and shapes to give you something just a little bit unexpected, but hopefully also giving you more of what you want and expect from us.

We hope that you like it.

PS. Thanks to all of you for your feedback so far, and to those of you that have bought the new ranges.

35 Comments

Johnnie b sneak peek – what’s coming up…

Friday 4th February 2011

Johnnie b Buyer’s Admin Assistant Katie Hollis will be bringing lots of sneak peeks to the Community over the coming months. First up, she talks about the new Johnnie b arrivals for Spring…

This month sees the launch of our second instalment of Johnnie b, which includes new shapes, prints and details. We’re launching in stages to give all our Johnnie b fans fresh and new clothes as the season progresses, and keep hold of the excitement a little longer!

The Johnnie b team have been talking me through their favourite picks from our new girls and boys range and what they love the most.

Michelle Carty-Laws – Senior Buyer on Johnnie b, reveals:

Michelle’s Picks:

‘Boys aren’t afraid of bright Boden colour when it comes to swimwear, that’s why I love our board shorts. They come in 6 bright colour ways and are perfect for the long, hot, beach days.

‘I love our playsuit in light cotton; it’s effortless, stylish dressing for the summer season. It showcases great Boden prints, my favourite of which is the boats, which hits the nautical trend bang on this season.’

Laura Harvey – Designer on Johnnie b, reveals:

Laura’s Picks:

‘This season is all about working the classic, preppy look. We have a new chino launching which is perfect as a base for this trend. We make each piece special and unique, with details you wouldn’t see anywhere else – like the inside waistband, pleats and different washes.’

Our laundered shirts for both boys in bright Boden check and stripes and signature Boden floral print for the girls scream summer all over.’

Polly Dymond – Assistant Buyer on Johnnie b, reveals:

Polly’s Picks:

‘It’s important to have good knitwear to help the transition from spring to summer and from summer to autumn. My favourite piece from the coming drop is the cricket cardigan – ideal for layering on the cooler spring days to keep the chill away.

‘For boys it has to be the stripy polo shirt, a fab staple for any boys’ wardrobe. It has a quirky twist with great colour combinations, set to brighten up any gloomy day.’

Finally my own picks:

‘There’s nothing cooler than a boy in a great pair of jeans and a graphic tee. That’s why I love our boys’ graphic t-shirts, which are both simple and classic. They showcase a great variety of graphics for every type of boy, are made in soft cotton and are offered in a mix of bright and subtle colours. My personal favourite is the zombie squirrel, you’re not going to find anything like that on the high street!’

‘Summer for me is all about easy to wear dresses and our vintage sundress (coming soon) certainly ticks this box. Wear it with sandals or boots in spring, summer and even autumn with tights.’

Stay tuned for more sneak peak blogs coming soon!

P.S. Please do pass on any feedback which you might have for Johnnie b, we aim to please.

22 Comments

Archive for February, 2011