Pantone Fashion Color Report Fall 2014
Protected: Forty Years Ago – Debbie’s Last Beer
Maiden Name Bar
http://www.justopenedlondon.com/topolski/
The Facts
NAME: Topolski
IT’S A: New bar and café that pays homage to the works of Polish-born British expressionist painter Feliks Topolski
OPENED: 1st November 2013
WHO’S BEHIND IT: Company of Cooks
DID YOU KNOW: The new bar and restaurant features a self-supporting scaffolding structure within the arches to hold and display Topolski’s artwork
LOCATION: South Bank
ADDRESS: 150-152 Hungerford Bridge, Concert Hall Approach, Waterloo, London, SE1 8XU
CLOSEST TUBE: Waterloo
OPENING HOURS: Mon-Thurs: 7am-11pm, Fri-Sat: 7am-1am
WEBSITE:www.bartopolski.co.uk
PHONE NUMBER: 020 7620 0627
MAP:View map
Topolski
Housed under a railway arch behind the Southbank Centre, the former studio of Polish-born artist and illustrator Feliks Topolski has been transformed into a bar-come-restaurant-come-exhibition.
Topolski’s menu, created by Bruce Wilson and Claire Cook, takes us on a journey through Eastern Europe with dishes such as Zurek, Borsch and Cracovian sausage featuring on sharing plates.
A range of strong Polish lagers, handpicked wines and fruit-infused vodkas are on-hand to quench thirsts.
Paying homage to its namesake, Topolski features the artist’s eccentric work throughout the space (vast canvas portraits of leading 20th hang from arches) and will host a specially curated series of live music events.
The team from B3 designers have created a unique space that allows visitors to enjoy Felix Topolski’s work along with a seating and bar area , at the same time keeping Felix’s utilitarian artistic style visible throughout.
Topolski wins foodies and art-addicts hearts once they’ve experience the artist’s passion for life and culture through a very arty foodie adventure.
Protected: Seguin’s Stars
Sochi 2014
Some highlights have included the usa sweep of the men’s slopestyle skiing and the usa win over Russia in the preliminary hockey round. During the opening ceremony, one of the mechanical stars did not open fully into a ring, hence the background in the image below. We really enjoyed the Paralympic TV coverage and especially watching USA Sled hockey win GOLD! It was our friend Taylor’s third Paralympics, and he won another gold!
Protected: Thanksgiving 2013
Pantone Fashion Color Report Spring 2014
Oatmeal Blueberry Applesauce Muffins
Oatmeal Blueberry Applesauce Muffins
Print recipe| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Breakfast |
| Website | Joy the Baker |
Ingredients
- 1.25 cups Whole wheat flour
- 1.25 cups Oats
- 1 teaspoon Baking powder
- 0.5 cup Low-fat buttermilk ((* I frequently substitute with greek yogurt and non-fat milk))
- 0.5 cup Firmly packed brown sugar
- 2 tablespoons Canola oil
- 1 Large Egg (Lightly beaten)
- 0.75 cup Blueberries (Fresh or frozen)
Directions
| Preheat oven to 375 degrees. | |
| Line a 12 cup muffin tin with paper wrappers. | |
| In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. | |
| In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. | |
| Make a well in dry ingredients and add applesauce mixture. Stir until just moist. | |
| Fold in blueberries. | |
| Fill muffin cups 2/3 full. | |
| Bake for 16-18 minutes. | |
Blueberry Ricotta Cake
Blueberry Ricotta Cake
| Serves | 9 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Dessert |
| Website | Stacey Snacks |
Ingredients
Batter
- 1 cup All purpose flour
- 0.75 cup Sugar
- 1.25 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.66 cup Milk
- 0.25 cup Butter (Softened)
- 1 Large Egg
- 0.5 teaspoon Vanilla
- 1 Zest Lemon
- 0.75 cup Blueberries (Fresh)
Topping
- 2 Large Eggs
- 1.25 cups Ricotta cheese
- 0.66 cup Sugar
- 0.25 teaspoon Vanilla
Directions
| Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan. | |
| Batter | |
| In a small bowl, combine the flour, sugar, baking powder and salt. | |
| Add the milk, butter, egg and vanilla; beat until smooth. | |
| Spoon the batter into a greased 9 x 9 x 2-inch pan. | |
 Sprinkle the blueberries over the batter. | |
| Topping | |
| In a small bowl, beat the eggs until frothy, then beat in the cheese, sugar and vanilla. | |
| Spread this mixture evenly over the blueberries. | |
| Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. | |
| Remove from the oven and cool to lukewarm before serving. | |