Category Archives: General
Spring Birthday Celebrations
On my birthday last week I ran a special offer on my Facebook page Charlotte Hupfield Ceramics (where you’ll always find plenty of offers, prizes and giveaways!), all orders placed on my birthday would receive a special treat: one of my handmade ceramic magnets, a brooch AND a card! I was overwhelmed by the response and spent most of Friday morning packing up complimentary goodies to send out with orders. Yay!
My birthday was a lovely sunny spring day where I visited my favourite local farm shop with friends and enjoyed toasted hot cross buns with hot chocolate, and plenty of cream! My friends baby, Ellie, joined us and we had lots of fun watching the free range chickens.
I really don’t feel 26!
I also spent the morning riding Dizzy – a new addition to my life at the moment. Isn’t she gorgeous? She’s always full of energy, keeping me on my toes!
More new work will be underway very soon, but until then, have you seen the latest collection in my online shop? Happy browsing!
As 2012 comes to an end…
I was a little delayed in publishing this post!…..
Just before Christmas I spent a wonderful few days in Germany and got full swing into the festive spirit with the delicious smells from the Christmas markets, yummy German speciality food and even saw some snow.
Back home it felt such a relief to send out the last of my custom orders of the year, and to have a little tidy up of the workshop ready to start all over again in the new year. After wrapping presents, munching mince pies and a glass of wine or two, it was time to celebrate with some friends. And what better way to celebrate than with a Christmas fancy dress party! There were snowmen, Christmas puddings, santa’s, Christmas trees… and I went dressed as a present 
Although the outfit didn’t stay on for long!
Looking back over 2012 it has been an amazing year and I would like to thank each and every one of you who has placed an order, bought an item from me, been an admirer of my work, for your continuous positive comments and support, and for all of the friends I have made along the way. I couldn’t have done it without you!
* Here’s to a happy and successful 2013! *
Spring is on its way!
January Blues are almost over…
January is a strange time of year. Christmas seems like such a long time ago, while summer feels like such a long time away. With the ‘January Blues’ almost over, I’m hoping things will seem to brighten up a little, including the weather. I can’t wait to feel the warmth of some sunshine. It has been very cold in the workshop, especially my clay! I had to bring some clay into the house the other day to finish making some new work as my fingers were getting too cold, but I had better not start getting into that habit!
Molly
Quiche Recipe, cheeky Molly!
- 300g cherry tomatoes
- drizzle olive oil
- 50g parmesan , grated
- 2 eggs
- 284ml pot double cream
- handful basil leaves, shredded, plus a few small ones left whole for scattering
- 280g plain flour , plus extra for dusting
- 140g cold butter , cut into piece
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Spring is on its way…
Tunisia here we come!
Tasty Treats, Best Friends & New Lights
Blog Award, Shop Favourited & more Baking!
New Years Resolution
