Thursday, 23 May 2013

Spicy Feast

Ooh yes! This week Cellardoor made a hot-pot full of spice, warmth and exotic flavours: our Moroccan and Spanish cuisine inspired dish of chicken and chorizo. It looks complicated but all that’s really required is to chuck what’s available into a pot and cook and serve up a mighty feast for you and your friends. 

Serves 4 

8 chicken drumsticks (skinned) 
170g chorizo sausage (chopped) 

2 onions (chopped) 
2 carrots (chopped) 
2 celery sticks (chopped) 
3 garlic cloves (peeled) 
1 tin of tomatoes (chopped) 
1 tin of kidney beans 
1 glass red wine 
1 tsp paprika 
1 tsp cinnamon 
½ tsp ground chilli 
 3 tbsp olive oil 
Salt and pepper 
½ pint chicken stock 
1 juice of freshly squeezed orange juice 

Side dish 
1 lemon 
Plain yoghurt 
1 courgette (chopped and gently fried) 
Handful of mint 
1 tbsp olive oil 
Salt and pepper 

- Heat the oil in a large cooking pot or pan with a lid. Add the chicken pieces and fry until they are a light brown colour. 
- Add the onion, spices, heat a while and then add the stock, the celery, carrot, garlic cloves, orange juice and wine. Heat and bring to the boil. 
- Add the chorizo, kidney beans and tomato and simmer for 35-40 mins. 
- Make the couscous as the packet instructs you to, then add olive oil, seasoning and then add the lemon juice, courgette and mix. Add the yoghurt and mint on top. 
- Make sure you have some bread to hand to soak up the sauce.

By Melodie Walter

Tuesday, 21 May 2013

What we're listening to...

Icelandic twin sisters Jófríður and Ásthildur form the band Pascal Pinon. The name itself is a subtle variation of Pasqual Pinon, known as the Two-Headed Mexican, a circus performer from Texas in the 1900s who was basically a bit of a freakshow. Yet there’s nothing freaky about Pascal Pinon and certainly there’s no link between that and their music, but it does show their sense of humour that they play on the fact that they are just so closely linked together as sisters. 

The girls who are from Reykjavík in Iceland are eighteen and are in school studying classical music. Though they have expressed their love and talent for writing from a very early age, apparently they used to dictate poems, songs and stories to their parents who would then record them and started writing and producing music together aged fourteen. 

Twosomeness is their second album. Using each others strengths and weaknesses, Jófríður excels at the song writing and Ásthildur concentrates on the arrangements, backing vocals and playing instruments. And both their skills combined they make some pretty special songs. 

Take a look at their talent here in their video for Bloom taken from Twosomeness.

They’re next playing live at Hoxton Bar & Kitchen in London on May 29. Buy tickets here and download their music on iTunes.

By Melodie Walter

Monday, 20 May 2013


In each issue of Cellardoor, we catch up with a different creative and grill them on how they landed their dream job. So when we came across the amazing paper creations by Chloe Fuery, we just knew we had to include her! 

Click here to read the whole interview and find out more about what makes the illustrator tick... and if you're nosy like us she gives us a peek into what's on her iPod too! 

Friday, 17 May 2013

Great Gatsby

So it seems the whole world has been in gripped with Gatsby fever - and that's us included too! So we were pretty thrilled to see these shots from Harrod’s The Summer Of Now campaign, it's got The Great Gatsby written all over it with the nod to twenties-inspired fashion and decadence gorgeously on display instore. Daisy would definitely approve... 

Thursday, 16 May 2013

What we're Listening To...

We all love a charmingly melodious Irish man's accent and even more when they sing a song from their heart. I mean who wouldn't be won over? Well can you imagine the appeal of four Irish lads, all of whom are musically brilliant and lovely? Can't? Well let us introduce you Dublin quartet Kodaline...

Kodaline are Stephen Garrigan, Vinnie May Jr, Jason Boland and Mark Prendergast, boys who are in their early twenties and probably could perhaps do with being a little more mature, to make them less 'moon'. That is to say, to demonstrate a more refined approach to women, as opposed to their literal school-boy 'moons' whenever a female hottie appears. It's endearing, if anything.  

But what the craic really is with Kodaline is they're actually a pretty decent indie band with some really lovely songs. It can't be denied that on first hearing you might recall Coldplay, Mumford and Sons or any respectable indie band of the moment. Yet what this band can offer you is honesty and, yes, a loud heart-felt burst of guitar, piano and honest songs about break ups, it seems. 

Despite their occasionally adolescent vibes they have been together as a band since 2005 when they were called 21 Demands, only later changing their name to Kodaline in 2011. It's easy to be critical of these guys - their similarity to other bands and so on - but we can't help but love this new track of theirs Love Like This. Guaranteed they'll be playing at all the big festivals come this time next year, for after all, they've got the charm and vivacity to win us all over.

Catch these guys play live next at The Great Escape festival in Brighton and pre-order Kodaline's forthcoming album In A Perfect World here.

By Melodie Walter

Tuesday, 14 May 2013

Sweet Smoothies

As you know, we can't get enough of a good spring-summer strawberry, so we decided to make our own cool beverages to keep us happy while we laid about in the beautiful sunshine over the bank holiday weekend!

This week we bring to you sweet smoothies: seductive strawberry, crisp pear, sweet rhubarb with an accompaniment of exotically creamy coconut milk, yoghurt, banana and spice. 

Makes 2 
100g strawberries (cut in to quarters) 
2 small pears (diced) 
1 banana (sliced) 
3 sticks of rhubarb (stewed) 
400ml coconut milk
1 small pot of plain yoghurt 
½ tsp cinnamon 

- The rhubarb needs to be stewed and cooled, this can be done a few hours in advance. Chop the rhubarb in to bitesize chunks and then put them in to a saucepan with a little water and a spoonful of sugar and gently stew for about 5 minutes. Leave the stewed rhubarb to cool and then put it in to the fridge for an hour. 
- When you are ready to make your smoothie, whizz the strawberries and rhubarb and yoghurt together with the cinnamon in a blender until the mixture is smooth. Pour the mixture in to your glasses equally.  
- Next blend half of the coconut milk, the diced pear and the sliced banana until the mixture is smooth. Pour this blend of fruit on top of the rhubarb and strawberry mixture. 
- Finally, divide the leftover coconut milk between the two glasses so that you have a nice white coconut milk topping. 
- Add a straw and your smoothie is ready to drink!

By Melodie Walter

Friday, 10 May 2013

Something for the Weekend...

Roll up, roll up! Fancy injecting some circus themed fun into your weekend, of course you do! Well you're in luck, as this Saturday The Ric Rac Club is holding it's very own forties themed circus party!

Located at their new home at the Blacksmith and the Toffeemaker, you can expect DJ sets, cocktails and a performance from acclaimed contortion artist, Stefanie Valentine - it's the perfect way to spend your weekend!

Pre sale tickets are £6 (plus booking fee) and are available from here... sequins, feathers and showgirl encouraged! 

Tuesday, 7 May 2013

What we're listening to...

After a long and stressful week, the May Bank Holiday weekend that we've just had was just a treat to lie back and relax and rest a while to this melt into your skin music by Bibio. Bibio is Stephen Wilkinson's alias, one of our own musical talents from the West Midlands, UK.

Wilkinson is an experimental and electronic music producer influenced by foreign language (as is evident), phonemes (google it), and bands like Daft Punk and Boards of Canada. The song A tout à l’heure taken from his seventh and imminent album Silver Wilkinson, to be released on May 14, epitomises the essence of summer. 

 He produced the song in his back garden on a warm summer’s day using a 12-string guitar, an MPC sampler, a microphone and a cassette recorder, not forgetting the uncommon watering can and gardening shears. His sole intention was to portray this sun-kissed moment through the sitar-like drones, folk-chilled vocals, beats and claps. 

 Here is Bibio's official video to A tout a l'heure. We admire his use of footage of sky and fields layered with various silhouettes on top which have been inspired by the self-entitled album cover of 1960’s band Free. 

If this track lifted your week’s drudgery and you’d like to hear more of his calming summertime music then purchase his new album on Bleep, iTunes  or Amazon.

By Melodie Walter

Wednesday, 1 May 2013

Avocado Four Way

Here's Cellardoor's first spring-summer recipe of the year, our avocado four-way! Great for a party starter or to accompany a jacket or yummy snack! We've chosen four of our favourite combinations but you can put anything you like in your avocado. Go ahead and try it out for yourself... 

Serves 4 
2x avocado (cut in half, stone removed) 
Spoonful of cottage cheese
100g prawns (roughly) 
Tbsp sesame seed oil
1/2 juice lime 
Sprinkling of paprika 
Tbsp sesame seeds 
1 slice of melon
1 egg (boiled and chopped)
Spoonful of mayonnaise 
Cherry tomatoes

- Mix prawns, paprika, sesame seed oil and sesame seeds and lime juice together (for best flavour leave to marinate for 30 minutes)
- Scoop out any excess avocado once the stone has been removed (this depends on how much filling you want in your avocado) 
- Then we chose our four favourite four combinations: egg and mayonnaise mixed together, prawn mix and egg, prawn mix and chopped melon, and prawn mix, cottage cheese, egg and tomato
- Put the four different fillings in to the four avocado nests
- Serve on its own or with salad or whatever takes your fancy!

By Melodie Walter