All posts by roseopots
Clafouti
This is an adaptable recipe. Any tangy fruit or combinations will work in it but the dark coloured summer fruits or berries make a great flavour and colour contrast. My clafouti pictured here is made with late summer plums and it fits a med sized 25 cm flan dish or wider pizza dish.
plum clafouti
Ingredients
enough fruit pieces or 1/2’s to cover the bottom of your flan dish with some spaces in between
3 eggs lightly beaten
1 & 1/2 cups of whole milk, or a mixture of milk and double cream
1 tsp finely grated lemon zest
1 tsp vanilla extract
110 g (1/2 cup) sugar preferable castor
50 g (1/3 cup) plain flour
1/2 tsp fine sea salt
icing sugar to dust (optional)
Heat oven to 180C. lightly whisk the eggs in a bowl, add the cream, milk, lemonzest and vanilla until combined.
Combine the sugar, flour and salt in a separate container and make a well in the centre. Pour the egg mixture into the well and whisking until combined . Pour the batter straight into your flan dish- no need to oil it or dust with flour. Push the fruit down into the batter, or scatter it on the top, or both, depending on what fruit you are using.
Bake for 20-25 mins or until cooked. Remove from the oven and allow to cool slightly before serving.
South Coast Collective has moved to 93 Aro Street, Wellingon
South Coast Collective <southcoastcollective.nz> is group of Wellington small businesses with an eco-design and sustainability kaupapa. We popped up in Island Bay 3 years ago and have been in Webb St for the last 18 months. Then, amongst all the mad scrambles of the last few days before the Covid 19 level 4 lockdown, we had to move, earlier than we were expecting. We scrubbed floors, painted our new shop at 93 Aro St and moved all the stock to the new (albeit month by month) premises in 4 days. We’re looking forward to opening…we may not be able to celebrate that with the public for a few months but we’re hoping to open the door to customers when we come off level 3. Sales for the shop are available @ https://verdantdesign.co.nz/product-category/ecofriendly-homewares/pottery
We sell : my pots of course, Anthea Grob’s pottery and ecofabrics, Verdant designs organic cotton, linen, hemp and wool furnishing fabrics, Hoopla organic childrens clothing and sox, books, Sisterhouse bird feeders, up-cycled and re-upholstered furniture, Kawau prints.
Day 2
Day 2 Janett eand Demelza
Day 3 Rowan
Day 4
Day 4 incredibly there was time to put some stock in the window
Day 4 Ollies non docial distancing drawing
Day 4 state of exhaustion
Making a chicken brick
My terracotta lidded baking dishes are made individually in my 2 press molds that I had made to my own design. Each base made only fits its own lid; the 2 pieces are carefully fitted together and dried slowly over a week or two.
The making process happens over 3 days. Day one, pressing into the mold. Day 2: fitting, trimming, attaching, shaping handles and painting. Day 3- scraffito cutting and tidying up. The designs are painted in coloured clay slips, so that you can easily see which way the lid fits.
The entire hands-on process, from wedging and rolling the slabs of clay to sanding and washing after firing, takes about 3 hours – or more if I’m getting carried away by a new design.
1 adding a lip to the lid 
2 trimming the lip on the lid 
3 base in the mold 
4 top and bottom pieces start to dry 
5 attaching and shaping the handle 
6 painted, scraffito decorated and ready to dry.
Wellington Empty Bowls Project
is being launched early September ’17 with Rex Morgan @ Moore Wilson. Twenty potters and most of the pottery clubs in the Wellington region, as well as the sponsors on the poster below are contributing to the donation of 600 + bowls. It’s $25 for each bowl of soup. All of that $25 will go straight from the Moore Wilson tills, directly to the Downtown Community Ministry.
I am half way through firing my 30. It’s a new decorating style for me, using a slip under the glaze. The slip is a volcanic ash clay from Mt Sumner in Canterbury.
NZPotters 58th National Exhibition
The Quartz Gallery is well worth a visit. As well as this exhibition it contains examples of the lifework of potter Rick Rudd, and his substantial collection of NZ potters over 4 decades.
My contribution: Naked Raku ‘Kereru Jars’, Feather series:
8.5cmH 11.5cmW $140 11.5 cmH x 13’5cmW $160
These Kereru Jars are some of my first on my journey of colouring the terra sigillata slips. I want to recreate the colours and sheens of the beautiful birds that I get to photograph outside my studio.
Banana Yoghurt Loaf baked in Terracotta
I like the textures the rolled oats and dates give this loaf, and I like using yogurt in cooking. (I make my own and usually have plenty to use up.) The terracotta dishes are chunky and satisfying to handle. It is fine to leave your loaf sitting in them for a while to cool down. If they sweat, there is no reaction in the sides or corners as there can be with a metal loaf tin.
Pictured here is a single quantity of the recipe, that is 1 c banana and 1/2 cup of yogurt etc. It fits the small baking dish to the top. My well used larger bread dish (pictured) would hold double this recipe.
Wet ingredients
120 g butter
1/2 c brown sugar
1 large egg
2 t lemon juice
1 c mashed banana
1/2 c yoghurt Continue reading Banana Yoghurt Loaf baked in Terracotta
Beef and Mushroom Casserole
I’ve called this dish a casserole even though I made it with a 1 kg piece of beef topside ( as a pocket roast). It would work very well with pieces of stewing or chuck steak. You don’t need much liquid in the clay baking dish, so you can be flexible about how much stock or wine you include – depending on the source of your tomato flavouring and how much juice it includes. Mushrooms hold quite a lot of liquid too. Alternatively you could leave the stock/wine option out and soak the dish in water prior to adding the ingredients; that will provide plenty of moisture for a tender bake.
This pictured dish is a smaller (Mach 1) version of the baking dishes that I now have available.
Orange and Ginger Chicken
This recipe is from http://www.bite.co.nz_recipes. It’s simple and quick to prepare and was very nice with some olive breadsticks, baby potatoes, steamed bok choy and broccolli. I didn’t have any 5 spice and I used about 1/4 cup of gingerbeer instead of the brown sugar, which worked fine.
Sauerkraut /Fermented Vegetable Jars, Oval Bread bakers
These jars are made with a ‘water seal’ gallery to create a ‘moat’ that the lid sits down into to keep the contents of the jar airtight.They are carefully glazed to make sure there are no pinholes inside barrel of the jar..The outside is unglazed clay slip decoration. Pictured is 2L and 1.5L. 3L and 4L sizes are available.
The oval bread bakers come in 2 sizes, a standard loaf and a cute small one. Oil them a little to season them and away you go with your favourite bread recipe.
Rosemary O'Hara - Raku and domestic pottery 