I know I've been hinting awhile about the new collection I've been working on with ceramicist ArtMind, and a few of you were even in the little group we reached out to with an opinion poll. Thanks to everyone for your encouragement and opinions (or votes) because at last the pieces are finished, and we're able to show them off.
The collection is named Sea Level, as all the imagery is inspired by plants and animals in or by the water, and we picked a colour scheme to match.
All the pieces feature my illustrations, that have been turned into decals for ceramic by a professional printer.
Mitsy hand picked the ceramic pieces we'd be using, they're made by a Dutch company and it's a really fun collection of tableware that she felt (and I agreed) matched out style and theme perfectly.
The collection at the moment consists of a bowl, a cup, a plate and saucer, and we've created four themes, for four sets. What's fun about the series, is that the plate is made to fit neatly on top of the bowl, and the saucer sits on top of the cup.
The first set became available in Mitsy's online shop today, the seadragons. The other four will be added over this week so keep checking back. The seadragons will soon be joined by the coral series, the narwhals and the waterbirds (not necessarily in that order.)
Lastly, we wanted to share with you the recipe for the Thumbprint Jam Biscuit that made me ever so hungry while photoediting the other day, perfect to have with a cup of tea in one of our new pieces!
Ingredients:
225g self raising flour
100g cold butter
75g sugar
1
egg
2 tbs milk
raspberry jam
Preheat the oven at 200°C and
grease a baking pan or use a baking sheet.
Add the flour and the butter in a
bowl and mix it with your fingers until the mixture looks like
breadcrumbs. Add the sugar. Whisk the egg and stir it through the
mixture.
Add the milk little by little through the mixture until your dough
is soft. If the dough is too dry, add some more milk.
Scoop teaspoons of
the mixture onto the baking tray. If all goes well, you will have enough for at
least 12 biscuits. They grow a bit while baking so leave some space in
between them while baking.
Make the top of the biscuit a bit flat with
your spoon or hand and press your thumb into the middle.
Add a bit
raspberry jam into the thumbprint hole.
Bake the biscuits 15 to 20 minutes in
the oven until they are golden brown.
Take the biscuits out of the oven
and let them cool down.
You can keep them 3 to 4 days in an airtight
container.
