Recipes | Frocks & Frou Frou

I was very lucky recently to get to try a number of the new items from Embody Denim.

Embody would have to be the best premium denim brand for plus-size women, and I’ve owned any number of their excellent jeans, but I’ve never tried anything else in their range.

Recently they branched out and now have several essentials (including a killer LBD) in the Embody Clothing range.

Today’s trans-seasonal polkadot blouse – the “Thrill Me” blouse is one of the new items, and it’s turning into a great go-to item for me with Melbourne’s weather fluctuating from hot to cold every five minutes.

The three-quarter length cuffed sleeves, and ruffled front add a bit of drama and elegance, and the polkadots keep it fun. I’m wearing it today with my high-waisted trousers from Queen clothing – breaking my own rule of “volume-down-below-equals-fitted-up-top”. Surprisingly I don’t feel swamped in fabric, and I think its probably because the “Thrill Me” blouse is really nicely fitted to the body – skimming curves without clinging.

Natalie Wakeling – the excellent individual behind Embody – is also offering Frocks and Frou Frou readers a 25% discount on all Embody Denim & Embody Clothing ranges (woo!). All you have to do is email her at sales@embodydenim.com.au, and she’ll send you the code!

Meanwhile, you’re probably all wondering what on earth is up with the title of today’s post.

The Sophisticate is at the tail end of a big project at work at the moment, which means I’ve had a bit of time at home alone, and have spent it experimenting in the kitchen. By far my most successful endeavour so far were the little Iced-Vovo inspired tartlets that I made on Sunday.

The recipe is as below:

Pastry: (You can use a pre-made shortcrust pastry, or you can make your own) Ingredients: 125g butter / 1/2 cup sugar / 1 egg / 1 cup plain flour / 1 cup SR flour

Tartlets: Ingredients: Biscuit pastry / Raspberry Jam.

Marshmallow: Ingredients: 3/4 cup of caster sugar / 1/4 cup cold water / 2 tsp powdered gelatine / 1/4 cup hot water / 1 tsp vanilla / a few drops of pink food colouring / desiccated coconut

1. To make the pastry cream butter & sugar until white & fluffy. Beat in egg then stir in mixed flours. Knead lightly, then wrap in plastic and chill until firm enough to roll

2. To make the tartlets roll out the pastry thinly & line shallow tartlet tins. Prick bases & put 1 tsp of jam into each. Chill for 20 min then bake in a preheated moderate oven (around 180 degrees celsius) for 15 minutes

3. While the tartlets are cooling make the marshmallow: Place sugar & cold water in a bowl & beat with an electric mixer for 3-4 minutes. Dissolve gelatine in hot water, then add to sugar mixture. Beat until thick & white, then add vanilla & food colouring.

4. Spoon the marshmallow over the top of the cooled tartlets, then sprinkle with a little bit of desiccated coconut.

5. Enjoy!

Apparently they taste like riding a unicorn. Or eating a unicorn… it wasn’t clear in the message I got from The Sophisticate’s workmates. But I think they liked ’em.

Top: T-Bar

Cardigan: Friends of Couture via Cardigan Store

Skirt: City Chic

Tights: We Love Colors

Shoes: Wittner

Hope you’re all having/have had great weekends! I’ve accomplished quite a bit (especially considering the fact that I’m a little laid-low with The Dreaded Lurgie).

* I did a DIY project that I’ll post up later in the week.

* I bought the first item for The Sophisticate and my wedding (eeee!)

* I made malt biscuits with salted caramel filling – now dubbed ‘Malty Salty Elroy Biscuits’ after Remote Viewing Podcaster Elroy. A few of you asked for the recipe, so here it is:

Ingredients:

(biscuits)

200g self-raising flour / 75g malt powder / pinch of salt / 150g softened butter / 50g caster sugar / 1 egg

(caramel)

75g dark brown sugar / 50g butter / 1/2 tsp salt flakes / 200g condensed milk

method:

Sift the flour, malt powder and salt into a bowl and add softened butter. Mix until it resembles breadcrumbs then add caster sugar and egg. mix the dough together then wrap in clingfilm & refrigerate for at least 30 mins.

Preheat oven to 190 degrees celcius.

Roll the dough out to a thickness of 8-9 mm then cut into rounds (I use a champagne glass). Bake for 10 mins until golden, then allow to cool.

Meanwhile make the caramel by gently heating the brown sugar, salt and butter in a saucepan until sugar has dissolved. Add the condensed milk then cook over low heat for 5 or 6 minutes while stirring constantly. Increase the heat until the mixture boils then as soon as it starts to bubble remove from heat and cool until just warm.

Spoon a swirl of caramel onto the bottom of one of the malt biscuits, then smoosh another malt biscuit into the caramel.

Allow to cool.

Voila! Salty Malty Elroy Biscuits!

Meanwhile – I promised you all a We Love Colors free shipping code, and in honor of my fabulous pink and black stripy tights – here it is:

From now until the 31st of August 2011 We Love Colors is offering free shipping to Australia and New Zealand on all orders over $30 with the code WELOVENZAUS so if you’re hankering over a pair of brightly coloured tights, stripy tights, fishnets, socks, leggings; now’s the time to snap them up!

Frocks & Frou Frou

Category Archives: Recipes

Iced, Iced, Vovo

Tighty Tight