The first time I’ve come across Brixton was through a crime scene mentioned from Sherlock, the same title BBC drama. Following by, a group of lovely residences that lived in London. As well as my lovely friend, Laura who stayed there mentioned it was a place to stay in. A lively, multicultural area with a down-to-earth vibe – you can see from their architecture.
While Brixton is located the south of London, it’s accessible by train and buses promptly. It is a lovely neighbourhood easily to reach out to. We travel down to Brixton on a Monday afternoon, we were welcomed with the red bricks and heavy crowds from the neighbour. We head off to the Brixton Village but sadly nothing was open on a Monday I supposed. It’s pretty fun to see how the area behaves differently from Hampstead.
The weather was so cold that we need to hide in this lovely cafe – Parissi with a friendly owner that baked everything with his crews. Also not to forget to mention Pop Brixton, I would say it is like the Art Box at Bangkok. They have great food and spaces in containers even though with limited space. Highly recommend visiting this area apart from the usual tourist locations.
Parissi, lovely cafe located at Brixton
76 Atlantic Rd, Brixton, London SW9 8PX, UK
Feel free to drop us a text and we hope we will answer your questions for any enquire and recommendation. Have a great week ahead!
xoxo, Angela.
The first time I made kale chips I remember thinking, “Should they taste burnt like this??” The easy answer is no. I’ve come to find a nice balance between crispiness and chewiness without any burnt edges. Yes, this is very serious business, this kale chip business. When baked properly, they really do make the perfect base for a satisfying chip alternative.
Remove the stems and tear leaves into large pieces. The first time I’ve a Kale, I didn’t know the steam is hard and woody. I’m sure you won’t be a fan of chewing through woody baked kale stems. You can remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm!
After drying it’s time you season them. “Massage” the seasoning into the leaves to ensure all the nooks and crannies are coated. Adding oil in the seasoning also helps the spices stick to the leaves.
The key of crispy kale chips is baking them in low temperature like baking meringue. Basically you would like to dry them making sure it does not scorch it into smithereens! This will vary based on your oven, but it’s a good starting off point!
Easter is almost upon us and I love seeing all of the adorable Easter decors; the bunnies, chicks, and carrots are all just too cute! I spent a few minutes this weekend making some adorable Easter pom pom chicks! With the leftover pom pom I make them into the simple and sweet pom pom flower pot.
I googled around and found a number of tutorials, including several that use the cardboard donut method, which can be found 
Yesterday marks the second year since we launched Le Plain Canvas.
Sometimes we re-read old blog posts. They’ve helped us track the trajectory of our second year, and we love looking at the pictures and reading the comments.We sometimes wonder what prompted us to delve into a particular theme, often reminiscing about the spark—a conversation with a staff member, a painting at an exhibition—that led to a specific post.
To celebrate our blog the second anniversary we baked a cake and have a little mini celebration within us. This earl grey cake is both of our favorite (comment down below if you would love to have the recipe). We have a bite of cake and some tea and share our views on what we want to do with the website.
You have been there for us, nurtured us, and fed our soul in more ways than you will ever know. For that, we are eternally grateful.
After having the Panini at Animal Orchestra and making our very own version of 
With the homemade pesto, this panini tastes nuttier than the previous one we made. We are loving this much as even bites you will taste the juicy mushroom and chunky nut at the same time. Having it with the caramelized onion, mushroom, and Swiss melt it was heaven! Moreover, this would be a great lunch option or a delicious dinner with a soup on the side! Omg, yes!
With much experience in making them, we don’t make our mistake like last time. Moreover, we discovered more tips for it.
xoxo, Angela.
We figured Valentine’s Day would be the perfect opportunity to get wordy on some heart-shaped cookies, so these Conversation Heart Sugar Cookies were born! We went a little hog wild making up phrases or putting our favorite lyrics on them. 
Once the dough is chilled, remove it from the refrigerator about 5 minutes before you plan on rolling it out to soften a bit. Prep your baking pans with a bit of nonstick spray and set your oven to 350. Flour your surface and rolling pin generously.
Then go to town with your cookie imprinting set and make them say whatever you want! This would actually be a super fun thing to do at a Valentine’s (or Galentine’s!) party. You could do it with kids, too — set up the cookies and let them stamp words to their hearts’ content. Stamp out all of your messages and place the cookies in the oven to bake!
Ingredients|
Happy Valentine’s Day
We absolutely love meringues. They are so light, airy, melt in your mouth but crunchy at the same time. The texture of these cookies is amazing. Since Valentine’s Day is approaching, we thought it would be the perfect time to make mini peach stripe Meringue Kisses.
They may sound and look fancy but they are incredibly easy and take less than 15 minutes to make using just a few ingredients. Also, the homemade version of this cookie is so much better than the store-bought kind. You will be so happy you tried them and your family will love you!
Do you ever hear a song that you just can’t stop listening to? So much it becomes obsessive to the point you block your own social settings in Spotify so no one can see just how many times you’ve played it today… I’m feeling this way about terrazzo. I’m working on a few projects that use this patterning at the moment but I’m holding them back so I don’t look totally obsessed and you don’t get unbelievably bored by it all!
I’ve always been drawn to a random pattern. The control freak in me loves that you have a certain amount of control over creating this. You can choose the colors and concentration of the pieces but you just never know exactly how it’s going to come out.
Maybe this is the reason I’m so drawn to it. Instead of scrutinizing and finding fault it’s about accepting what’s there and seeing how it’s uniqueness is its beauty. (Are we getting way too deep for a DIY post about soap?) Either way, these soaps are a cute addition to my bathroom and I hope you love them as much as I do!
You can spray these with alcohol spray to finish and then wrap them as gifts or pop them into your own soap dish (that’s what I’ll be doing!) I love these colors but I might make a black and white version too.
Photogrammetry is part of our life, we decided to share our everyday life journal irregularly. To document our travel journal, be it locally and overseas. For the past two weeks, the town is buzzing with the House of Mirrors. We have been to the one last year at Melbourne, it was astonishing experiences, with little crowds and no time limits. Therefore, we weren’t sure if we would like to rejoin the crowds in Singapore.
Happy February! This is our Valentine showstopper! A light and creamy coconut cheesecake, with a tart mango center and a crunchy roasted nutty base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.
Coconut Cake with Mango Puree is a creamy no-bake cheesecake that you’ll fall in love with! Made with only natural sweeteners, this cheesecake is both great for you and incredibly delicious!
I genuinely see why people make no-bake cheesecakes now! They are so easy to make and without all the unnecessary fuss. I would just let you know to be wary of the melting factor, which honestly happened after an hour and a half of sitting out *effects of a food blogger on crutches!!* and once I put this back into the freezer it was perfectly fine again.
It’s been far too long since I shared a hummus recipe. We love hummus so much that we keep on making new flavors. However, we’ve been neglecting to come up with anything new. Fortunately, we’re making up for lost time with one of the best hummus recipes we’ve made (or eaten) in a while. We made it on Sunday, and nearly all of it is gone.
You can make this hummus in a food processor. If you’d prefer to use raw carrots to cooked that’s fine. Shred them finely if you use your food processor for this; the food processor can certainly handle raw carrots, even if they’re not so finely shredded! And you’ll want to reduce the amount to 2 or 3 carrots since roasted carrots shrink a little.
One of the ingredients we added spiced up the hummus and it is rose harissa. I am pretty sure you all know about harissa. Rose Harissa is the next sriracha sauce. By that, I mean the chili sauce you’re going to want to splatter on all your foods. Just a little bit of it in the hummus, it covers up the rawness of the carrots.
Mushroom is our beloved choice at meals, it’s easy to cook and we can consume at breakfast, lunch, and dinner. It has lots of nutrients that we require every day. I simply don’t get why people hate it! Well, I can’t blame them as I hate apple and jackfruit my whole life.
We always serve this Mushroom dish as an appetizer, but it will work equally well as a side dish. However, the Creamy Mushrooms with Dill is not a dish that likes standing as with most Cream based dishes. As soon as it is done, we serve the Mushrooms immediately.
Tips from the sister;
Ingredients |
We notice plans never work out all the time without we strive to achieve our best self. Every year we have a set of commitments to remind ourselves to become a better one. Nevertheless, we have achieved quite a few but fail some. Have you achieved your promise in 2017 yet?
We love butter and use it in our cooking and will make no excuses for loving the real deal. When wesauté vegetables, which is almost every single night. I combine olive oil with butter because our palette can really taste the difference that a bit of butter makes! Today I’m sharing one of my favorite ways to flavor your store-bought butter if you want to add some kick to it. And how you can use this butter on the food.
Start with unsalted butter that you leave out of the fridge until it’s softened to room temperature, although not melted. After the different trials, we discovered that our favorite butter comes in those sweet half wrapped sticks, which are perfect for small batches!
We have some dried figs, parsley and whole grain mustard around and pretty much always have these in my fridge. Mince up a few your herbs and add to your butter, little by little. That’s how I do it as an instinctual cook. Once you are satisfied with the flavor, add a very small amount of sea salt to taste.
Merry Christmas Eve, we are all prepared for our celebration tomorrow. We have a great month celebrating Christmas and preparing all the craft and food. We have also tried several amazing recipes that are brand new to us, and we can’t wait to share it with you soon.
If you’re not familiar with matcha, it’s basically very pure powdered green tea leaves. It’s exceptionally high in antioxidants and metabolism boosting compounds. It also has a very particular taste that I love.
It’s almost Christmas! Thus, today’s we will be having a #throwback post and it is the Christmas Edition, with all the Christmas Ideas! Christmas is only a weeks away. Last year we have our very first official Christmas’s Day celebration, time really does pass fast.
, filling the bottom well.
One of our favorite part of the market tour is learning this trendy beautiful tea store – 
