I'm sorry I have left it so long since my last post but I am back and ready to bore you again with my ramblings. VOB has been going through some changes since October. One in particular was quite surprising and to be totally honest I wasn't sure whether I would continue with VOB. I have had a much needed break and now feeling refreshed. I am ready to jump back on to the wagon again! Having my own vintage shop has always been a dream of mine. But juggling a full-time job and a 2 year old whilst running a business is hard. I love what I do though and wouldn't give it up for the world ;)
The online shop is currently offline but shall be returning soon after it has had a refurb. It will have a completely new look and a shopping cart that will be easy to use, giving a stress-free shopping experience (more news on that will come next week when I meet up with the website designers!). If you can't wait for the new website you can still visit VOB at ASOS Marketplace.
In January, Vintage Owl Boutique joined the loving arms of Hove's new flea market, Department. Department is a complete treasure trove, housing 30 different traders selling everything from vintage furniture, home wares, textiles, curiosities and vintage clothes. VOB has a spot downstairs in the basement but will eventually move upstairs, when the new vintage clothes section will open. There shall be changing rooms available for you to try on the wares and at the front desk, coffee and tea are available to buy.
I have just bought some exciting new stock. As soon as it arrives I will put photos up on Facebook and Twitter (have I mentioned I have become obsessed with Instagram? No? Well, I have!).
When I can prise myself from work, I have been letting myself loose in the kitchen with Molly and we have gotten into a habit of baking a cake on a Sunday. We both get our vintage aprons on and have even been nicknamed 'domestic goddess' (*blush) by Mr D! There has been one particular cake recipe we have been using and I have to share it with you. It is a Nigel Slater's, but who doesn't like Mr Slater?! If you always have ripe bananas that need to be used up (the riper the better!) this is a perfect recipe for you!
Black Banana Cake
You will need:
175g unsalted butter, softened
175g sugar (half light muscovado, half caster)
75g blanched haselnuts
2 free-range eggs
175g self-raising flour
2 very ripe bananas (about 250g total weight)
drop vanilla extract
175g of good quality dark or milk chocolate chips
a sprinkle of demerara sugar
Preheat the oven to 170C/325F/Gas 3. Line the base and sides of a 20cm x 12cm/8in x 5in loaf tin with baking parchment.
Beat the butter and sugars until light and coffee-coloured. This is best achieved in a food mixer.
Toast the hazelnuts. Then grind quite finely.
Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour.
Peel the bananas and chop them the small pieces.Gently fold the vanilla extract, the bananas and the chocolate chips into the cake mixture, turning gently and taking care not to overmix.
Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.
Is also nice with creme fraiche.
Enjoy!
Ta ta for now,
