DO: ME Hotel London

Radio-Rooftop

Radio Rooftop Bar

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Nine Storey Atrium

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Marconi Lounge

I love a rooftop bar! Over the weekend I came across a new hotel (only opened in January) with the most impressive interior I have ever seen! The lobby opened out into the Marconi Lounge which is a cool almost space age looking bar. On the first floor is the Nine Storey Atrium, a stunning 80ft high skylight where hotel guests can enjoy a complimentary welcome drink at the champagne bar and the incredible projected moving images against the huge slanted glossy walls. At the top where the skylight meets the roof is the Radio Rooftop Bar and Restaurant. The views over London are impressive but especially when you can look down into the skylight from the 10th floor down to the 1st floor! Open until 3am, this just may be my new favourite bar!

ME London, 336-337 Strand, London WC2R 1HA

KIMBERLEY says…

COVET: Alice Tait’s map prints, £17.99 (print only) £89.99 (framed) – I love the Paris print!

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EAT: Namaste Kitchen, 64 Parkway, Camden, NW1 7AH – Modern Indian beautifully presented at a very reasonable price. Delicious food and with an open grill in the back the aroma will have you wanting everything on the menu!

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DO: Lichtenstein: A Retrospective – an exhibition at the Tate Modern, open now and closes 27th May

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WATCH: “Untouchable” (“The Intouchables”) – A delightful French comedy (yes, you heard me right. French comedy!) about an unlikely pair – a quadriplegic aristocrat who was injured in a paragliding accident and a young man from the projects. At times sentimental but will have you laughing all the way through from the opening scene. You will not want it to end.

DO: StickyGram – Turn your Instagram photos into fun magnets

I personally think that the digital age of photography let’s us take our photographic moments for granted and therefore we never think to print them anymore. I have so many empty photo frames and wall space that I have now decided to be more diligent and display the photos I love at home, not just on Facebook where they’ll be forgotten. StickyGrams are fun ingenious ways to bring to life some of the Instagrams you love (or ones you thought were so artsy!). They are cute little magnets about 5cm x 5cm and are printed in sheets of 9 with your choice of your Instagrams. $14.99 (about £10) and shipped within 24hrs for free worldwide, can’t be simpler!

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If like me you want to start printing your favourite iPhone or Instagram photos, i use Pixum who offer a huge range of printing needs. There are many online photo printers but I find Pixum so easy to use, fast and more importantly they print square pictures!

To do list for 2013…

Top three places I want to go EAT, things I want to DO and shows/films I want to WATCH this year:

EAT:

  1. The Jugged Hare, 49 Chiswell Street, EC1Y 4SA
  2. Aqua at The Shard (When it opens in April)
  3. Apparently Bubba Gump Shrimp Co. is coming to London Trocodero this year!

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DO:

  1. Handmade Jam & Chutneys workshop at The Make Lounge
  2. David Bowie exhibition at the V&A, 23rd March – 28th July
  3. Learn a language… Sprechen Sie Deutsch?!

David Bowie Is

WATCH:

  1. The Book or Mormon – A musical from the creators of South Park, oh yes!
  2. Cloud Atlas – Can’t be bothered to read the book now!
  3. Man of Steel – The way the last Superman movie should have been done in the first place!

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DO: Skinny Ginger Muffins

The three scents that remind me that Christmas is fast approaching are cinnamon, orange and ginger. This recipe is a variation of a past post, my Blueberry & Raspberry Yoghurt Muffins recipe. Each muffin has about 235 calories. The average Starbucks muffin has about 450-500 calories!! This recipe makes 12 but you could make less by just halving the ingredients:

  • 115g Unsalted utter
  • 300g Self-raising flour
  • 1 tsp Ground ginger
  • ½ Bicarbonate of soda
  • ¼ tsp Salt
  • 125g Caster sugar
  • 8½ tbsp of sweetener (granulated kind)
  • 250ml Natural yogurt
  • 2 Eggs
  • 2 Stem ginger balls, finely chopped

Preheat the oven to 190˚C/gas 5

Line a 12 hole muffin/cupcake pan with muffin wrappers or squares of baking paper cut to fit.

Melt the butter in a saucepan over the lowest heat then set aside to cool.

Sift the flour, ground ginger, bicarbonate of soda and salt into a large mixing bowl. Add the sugar and sweetener, mix thoroughly.

In a measuring jug add the yogurt and eggs. Whisk together while pouring in the melted butter.

Take the dry mixture and make a well in the centre. Pour half the liquid batter in and mix using a wooden spoon. Add the rest of the liquid batter and mix (do not over mix, lumpy is good!)

Spoon into the paper cases (about 2 big tablespoons in each case). Bake for 20–25 minutes, or until a toothpick inserted comes out dry. Make sure you turn the muffin tray halfway through to bake evenly. Let the muffins cool for 5 minutes before transferring to a wire rack.

Optional: When cold drizzle some lemon icing over the top which you can easily make with icing sugar mixed with a little water to a thick but spreadable consistency and add as much lemon zest as you like. Sprinkle more lemon zest over the top of the muffin for added christmas prettiness! Works with orange zest too!!

Variations:

  • Add the zest of one lemon
  • Replace the ground ginger and stem ginger with 1 tsp of ground cinnamon and the zest of one large orange
  • Replace the ground ginger and stem ginger with 1 tsp of ground cinnamon and 2 cooking apples cubed. Fold the apples when adding the wet mixture to the dry
  • Add 300g of fresh cranberries. Fold about 2/3 when adding the wet mixture to the dry  then after spooning the mixture in the cases add the rest over the top

DO: The Cake & Bake Show 2012

The Great British Bake Off is back for Season Three and SOMEHOW I did not know that Mary Berry and ol’ Paul “Wolf Eyes'” Hollywood are coming to town! It is apparently the first live event dedicated to baking and I cannot think of a better way to spend a weekend! Better start that protein diet pronto to gear myself up for carb overload!

The Cake & Bake Show 2012, Earls Court London, 22nd & 23rd September 2012 – Tickets from £12.50

DO: Blueberry & Raspberry Yoghurt Muffins

I woke up late this morning and had an urge to make some muffins. As you do. I adapted this recipe to… well, fit with whatever was in my fridge!

If baking is not your thing, not to worry. These are really simple to make. And if after one try you still can’t make them, what’s the matter with you? (makes 12):

  • 115g Unsalted utter
  • 300g Self-raising flour
  • ½ Bicarbonate of soda
  • ¼ tsp Salt
  • 250g Caster sugar
  • 250ml Natural yogurt
  • 2 Eggs
  • 150g Fresh blueberries
  • 150g Fresh raspberries

 

Preheat the oven to 190˚C/gas 5

Line a 12 hole muffin/cupcake pan with muffin wrappers or squares of baking paper cut to fit.

Melt the butter in a saucepan over the lowest heat then set aside to cool.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Add the sugar, mix thoroughly.

In a measuring jug add the yogurt and eggs. Whisk together while pouring in the melted butter.

Take the dry mixture and make a well in the centre. Pour half the liquid batter in and mix using a wooden spoon. Carefully fold in the blueberries and raspberries (leave a few out to top the muffins at the end). Add the rest of the liquid batter and mix (do not over mix, it is not a cake so a lumpy mixture is a good mixture!).

Spoon into the paper cases and top with the remaining berries (one or two of each is fine). Bake for 20–25 minutes, or until a toothpick inserted comes out dry. Make sure you turn the muffin tray halfway through to bake evenly. Let the muffins cool for 5 minutes before transferring to a wire rack.

Stick the kettle on. Sharing is optional.