Made with Love: Nigerian Jollof Rice

Made with Love: Nigerian Jollof Rice

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one means so much.
This recipe is a traditional and much -loved dish in Nigeria, one that both Ebi and Emmanuel's mothers cook regularly!
March 26, 2022 — Ebi Sinteh
Made with Love: Raspberry, Blueberry and Pistachio Friands Recipe

Made with Love: Raspberry, Blueberry and Pistachio Friands Recipe

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one often holds a special place in our hearts.
March 25, 2022 — Ebi Sinteh
Made With Love: Sałatka Jarzynowa (Vegetable Salad)

Made With Love: Sałatka Jarzynowa (Vegetable Salad)

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one means so much.
March 17, 2022 — Ebi Sinteh
Made with Love: Simple Marble Loaf Cake

Made with Love: Simple Marble Loaf Cake

This year we are celebrating Mother's day by sharing recipes from the families of the OLG team. Food is a love language and a home cooked meal made by your caregiver or loved one means so much.
Recipe from OLG team member Vanessa by her mum, Janetta 
March 15, 2022 — Ebi Sinteh
Braised Beans with Cavolo Nero by Emma Cantlay

Braised Beans with Cavolo Nero by Emma Cantlay

My best friend and I have this saying that’s often banded about in our house. It’s usually on the weekends, when the days don’t seem to have much structure and you realise at 4PM that you haven’t yet eaten lunch. You’re suddenly so hungry and the only way to describe it is that it feels like your stomach is floating. “I need something to sink the stomach Jess”. There’s something oddly comforting about the thought of your stomach sinking, being weighed down by the goodness you’re feeding it. This is a bowl of stomach sinking goodness for sure.

 

January 20, 2022 — Ebi Sinteh
Tags: recipes
A Crumble - Heavy Apple Crumble with Proper Traditional Custard by Jessica Elliott Dennison

A Crumble - Heavy Apple Crumble with Proper Traditional Custard by Jessica Elliott Dennison

Read on for a delicious recipe , extracted from the first issue of Our Journal and perfect for these slow wintery days. (Taken from Our Journal and Jess' book Lazy Baking)

For me, there’s nothing more comforting than the smell of a crumble baking away in the oven. Who doesn’t love to peek through the glass of the oven door to witness those escapee fruit juices bubbling over onto that buttery, rubble-like crust?

While I firmly believe you shouldn’t mess too much with a classic, I need more from a crumble topping than just butter, flour and sugar. I’m looking for some sort of nutty crunch, in this case flaked almonds that turn golden and crisp. A great crumble has to include some warming spices, too. But, most importantly, there’s got to be plenty of it! 

----

A Crumble- Heavy Crumble

 


SERVES 6, generously

 

TAKES 20 minutes, plus 45 minutes baking time

 

Ingredients
1 teaspoon butter, for greasing
750 g (1 lb 10 oz) apples, peeled,
cored and chopped into bite-sized
chunks (or use ripe pears, rhubarb
stalks or any in-season fruit)
Proper Traditional Custard to serve

 


Crumble topping


100 g (342 oz) cold butter (salted
or unsalted)
150 g (5 oz/1/4 cups) plain
(all-purpose) flour
heavy pinch of sea salt flakes
12 teaspoon ground cinnamon
14 teaspoon ground ginger
14 teaspoon garam masala
50 g (2 oz) flaked (slivered) almonds
75g (242 oz) soft light brown sugar
25g (1 oz) porridge oats
grated zest of 1/2 lemon

 


1 First, preheat the oven to 170°C fan (375°F/gas 5) and grease
a deep baking dish or tin (the one I use is 20 x 25 cm/8 x 10 in)
with the teaspoon of butter.


2 Throw the chopped apples into the dish, add a few splashes
of water, and bake in the preheated oven for 5 minutes to get
a head start on the cooked fruit.


3 Meanwhile, make the crumble topping. Using your index
and middle fingers and thumbs, rub the butter, flour and
salt together in a bowl until the mixture resembles rough
breadcrumbs. Stir in the spices, almonds, sugar, oats and
lemon zest until nicely combined. (Good luck trying not
to eat the raw mixture!)


4 Remove the dish from the oven and scatter the crumble
topping evenly over the apples. Return to the oven and bake
for 45 minutes or until the crumble topping is golden brown
and the apples are soft. Serve while hot, ideally with a big jug
of Proper Traditional Custard or Five-Minute Crème Fraîche
Custard 


5 This crumble keeps well in the fridge for up to 3 days.



---

PROPER
TRADITIONAL
CUSTARD


MAKES 570 ml (1 pint) – enough for 4-8 people (depending
on how much of a custard nut you are) to go with
a whole crumble, ginger cake or chocolate cake

TAKES 20 minutes

 

Ingredients


300 ml (10 fl oz/1% cups) double (heavy) cream
400 ml (13 fl oz/generous 1/2 cups) milk (ideally
whole/full-fat)
3 egg yolks 
45 g (1% oz/scant cup) caster (superfine) sugar
1 tablespoon cornflour (cornstarch)
1 teaspoon vanilla paste or 1 vanilla pod (bean),
seeds scraped out
pinch of sea salt flakes

 


1 Pour the cream and milk into a large saucepan
and heat over a medium heat, stirring occasionally,
until bubbles start dancing on the surface.
Remove from the heat before it begins to boil.


2 Meanwhile, using a balloon whisk or wooden
spoon, beat the egg yolks, sugar, cornflour
(cornstarch), vanilla paste or seeds and salt
together in a large bowl until completely smooth.


  1. Taking lots of care, pour a few splashes of the
    hot cream and milk mixture over the egg mixture,
    whisking all the time to ensure your eggs don't
    scramble.


4 Gradually pour the remaining hot cream and
milk mixture into the eggs, continuing to whisk
all the time.


5 Scrape clean the pan. Pour the custard mixture
back into the pan and then heat over a very low
heat, whisking regularly, for 10-15 minutes or
until the custard is thickened to your liking. Make
sure the custard doesn't stick to the base of the
pan as this will prevent any lumps forming.


6 Transfer to a heatproof jug and enjoy hot or cold.

 

December 29, 2021 — Ebi Sinteh
Shop Small this Christmas - Check out our Christmas Gift Guide

Shop Small this Christmas - Check out our Christmas Gift Guide

This Black Friday, choose to inject some colour into your shopping and support small business! Holly & Co launched Colour Friday as an exciting new annual alternative to Black Friday (26th November). Why? To remind us all to celebrate the colour and creativity that small businesses bring to the UK. Extracted from Our J
November 25, 2021 — Ebi Sinteh
Model Call

Model Call

 

MODEL NEEDED FOR EDITORIAL SHOOT

We are working on an exciting project and we are looking for a model for an editorial shoot!

REQUIREMENTS:

No experience necessary but must be comfortable in front of the camera

We are looking for a black female (preferably with natural afro hair ) . Any body type 

The shoot will be taking place in Banbury (Oxfordshire ) shot by Brenda Rosete Photography, Model must be able to get to the location easily, unfortunately we cannot pay for transport 

DATES: 

Exact date tbc Between 15th and 17th of September

Session time to be agreed/ arranged with photographer.

HOW TO APPLY:

To enter please email us with the Header "OLG Model Call" to hello@ourlovelygoods.com with your full name, Please include 2/3 recent clear photographs including a headshot and a full-length shot.

APPLICATIONS CLOSE: Monday 13th Sept at 5pm.

Successful applications will be notified by Tuesday 14th Sept. Please note we may not be able to respond to all applications depending on the level interest of but we will try!

MODEL REMUNERATION:

A choice of two options: 

  1. £100 or
  2. £150 worth of goods from our store!


+ High Res Image files from the day of shooting. These will be provided once final images have been released.

OWNERSHIP & USAGE OF FINAL IMAGES 

  • Images from the shoot will be the property of Our Lovely Goods
  • You will be required to complete and sign a Model release form this gives your consent for the images to be used both in print and online.  Photography usage - Images will be used commercially online and offline on the Our Lovely Goods website, printed promotional material, social media, and press. 
September 08, 2021 — Ebi Sinteh
Food for Thought

Food for Thought

We're dishing up some food for thought in the form a few of our favourite podcasts! From chats about comfort food to discussions on failure - here is a mix of funny, inspiring and thought-provoking podcast episodes to listen to whilst going about your day. 
August 12, 2021 — Ebi Sinteh
You're Invited to our Pop Up!

You're Invited to our Pop Up!

We are so excited to invite you to our first event of the year! We will be setting up shop for one day only! You will be able to:  

Shop our full range of candles, skincare and homewares

Enjoy exclusive discounts and offers
Put together your own gift sets
Eat a delicious breakfast menu inspired by our candle scents

June 28, 2021 — Ebi Sinteh
Sunday Morning French Toast by Emma Cantlay

Sunday Morning French Toast by Emma Cantlay

The day has developed a strange ritualistic feeling over the last few years. Here, Sundays are usually filled with pancakes or something equally as deserved of a weekend breakfast. In this recipe, the combination of the grapefruit and mint really brings a bit of freshness to the french toast. Double the recipe if you’re really hungry, you won’t regret it.

March 27, 2021 — Ebi Sinteh
Weekends at Home

Weekends at Home

We've put together the soundtrack for another weekend in lockdown! An eclectic mix of genres featuring artists like Tiana Major9, James Vincent McMorrow, Adekunle Gold and The Cavemen. 
 


Happy Listening!
January 16, 2021 — Ebi Sinteh