At last! A proper online Etsy shop space. Please come visit Scarves By Andie. I will be working on developing the space as I get time leading up to Christmas, so please be patient. I also want to thank Mary at Post Industrial Design for allowing me to use her photos of my scarves on the site.
All my scarves are handmade in Melbourne in my dining room at home. I have a particular OCD tendency when it comes to finish, so expect near perfection! My scarves are light weight and could be the perfect gift for somone special, who is far away – I’m thinking postage here…
To be chosen to be made into an Andie scarf, the fabric needs to tick a few boxes. It has to be lightweight, soft and flowing and there needs to be either an historical or cultural reference point – something only Andie can determine!
Andie is influenced by fashion eras of the 20th Century, Japanese patterns and anything modern and fresh. Think Art Deco, the 1960’s through to the 1980’s and think Scandinavian Modern.
Hope you love the new shop. Thanks for taking a look.
This is a complex, sophisticated and grown up cake. Cardamon and vanilla bean seeds integrate with the tanginess of apricot and the softening character of good dark chocolate*. A short burst – 20 seconds – in the microwave, a drizzle of ganache, a big glomp of double cream and your friends will be moaning and slowly closing their eyes in delight. I know this because I test-ran the cake last night with a small circle of friends. They were most appreciative.
I found the original recipe at Cracking Good Egg Blogspot.
Chocolate Pistachio Apricot Spice Cake
(adapted from The Herald Sun)
100gm slivered almonds
100gm caster sugar
4 eggs, separated
100gm dried apricots, finely sliced
150gm dark chocolate, finely chopped
1/2 tspn ground cardamom
1/2 vanilla bean, seeds scraped
Preheat fan forced oven to 170C. Grease and line a 25cm round cake tin.
Process two thirds of the nuts until finely ground. Roughly chop remaining nuts by hand.
Cream butter and sugar in a large bowl until pale. Add egg yolks one at a time, then stir in both ground and chopped nuts, apricots, chocolate, cardamom and vanilla seeds.
Whisk egg whites with the salt in a stainless steel bowl until stiff peaks form. Fold the egg whites into the cake mixture.
Pour into the tin and bake for 45-50 minutes or until cooked when tested with a skewer.
When cool dust with icing sugar and serve with thick cream and ganache.