Petals

January 7, 2011

I came across this photo of our bath full with petals in it. I took it during the photo shoot for Image Magazine (http://donalhickey.ie/bio/bibliography/). One of the most common questions about our house is whether we use the bath much. We look at it as a sanctuary, a special place and a treat and so we plan to spend an afternoon with the kids in it or a quiet evening by candle light soaking in it. The idea of this bath is based on how the Romans used to bathe. They would soak and float for hours in a large bath. It was social and relaxing and nothing to do with washing! (We do wash at the end!) I love to float as you can do so with out touching the walls. There is a roller blind for privacy but usually the window fogs up so no one can see in. There is a great view of the Dublin mountains and the Poolbeg lighthouses.

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The office has been a mass of foam board and bits of branches as the guys are building lots of models for various projects. It has gotten so full of stuff that I have moved my workspace into the main house for a bit of calm! And I am reallying enjoying it! Donal and Janek have 3 students working with them since they got shortlisted for a competition which I am not supposed to mention so keep in touch and I will fill you in later.

Donals homemade pizza

July 11, 2009

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Pizza Dough

[From The Balymaloe Bread Book page 66]

Makes 6 to 8 pizza bases.

680g Strong white flour

50g butter

1 packet of fast acting yeast

2 level tablespoons salt

15g sugar

4 tablespoons olive oil

350-400ml lukewarm water.

Sieve the flour into a large bowl with the salt and sugar. Rub in the butter. Add the yeast. Add the water and mix to a loose dough.

Allow rest for 5 minutes on a floured surface.

Knead the dough for about 10 minutes until silky smooth and springy. [If you have a food processor with a dough hook all the ingredients can be mixed together with 5 minutes processing you will achieve a similar result.]

Leave the dough relax for about ten minutes then split into 6-8 balls brush lightly with olive oil and chill.

Roll out each ball into a 250mm disc.

[I have found that pre-cooking the base for 5-8 minutes at 240F on a heavy baking tray gives a good result for domestic cookers. Put desired fillings onto the base and place in a 240F oven until cooked usually takes 8-12 minutes]

Be sparing with the toppings for a crispy base.


Topping combination are.

Buffalo Mozzarella, Asparagus,Parma ham.

Buffalo Mozzarella, Spinach, ham and an egg placed in the centre.

Buffalo Mozzarella, Cherry tomatoes, rocket, Parmigiano Reggiano shavings.

(Whole Mozzarella 59c from Aldi over €3.50 from Supervalu)


The Build

June 23, 2009

July 2003

July 2003

March 2005

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April 2005

April 2005

May 2005

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May 2005

June 2005

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December 2005

December 2005

June 2006

June 2006

August 2007

August 2007

Today, June 2009

Today, June 2009

Iroko and light

June 20, 2009

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