I love searching out vintage finds, so when my lovely friend at Mummy In Manolos invited me to a making vintage paint effects morning at Home Barn, I jumped at the chance, offering to make some food to keep us going along the way. Easy to eat things that didn’t need plates or cutlery. I’m always up for bringing treats and it was a great opportunity to try out some of Home Barn’s interesting vintage items as serving dishes too.
Despite the lack of summer, I chose summery dishes, Savoury Natas and my How To Cheat At Mezze plate topped off with Strawberry cheesecake. A dish I first came across on The Sweet Life blog. (I’ve changed the cheesecake mixture & swopped Graham Crackers for Amaretti Biscuits.) The strawberries are slightly hollowed out and then piped with the cheesecake mixture and dipped in crushed Amaretti Biscuits.
The morning began with cups of coffee and lots of picture taking, I love snapping away at the eclectic mix of old and new, domestic and commercial, all carefully styled to show how to live in a vintage space.
Sally and Sarah began by showing us three basic techniques, using Annie Sloane paints. We tried them out on our own pieces of board. A weathered effect using two contrasting colours, a provencal look with simple stripes and a crackle effect that gave the board a real antique look. After brushing, sanding and waxing we’d all created impressive samples and reminders of how to achieve each look. It’s amazing how good a piece of floorboard can look.
Whilst we were painting away, the Home Barn team up-cycled a chest of drawers, using two colours of grey, sand paper and wax with a finishing touch of old photos and letters, turning a tired piece into a heritage must have.
After we’d mastered the painting, each of us chose a letter to paint with any of the techniques. Cut from the hulls of old boats, they were already fairly weathered. One was not enough, guess what I chose.
makes about 1 kilo of strawberries depending on size
- 1 kg large strawberries
- 250g mascapone cheese
- 250g sour cream
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons sifted icing sugar (or to taste)
- 100g crushed Amaretti biscuits
- To crush the Amaretti biscuits – place in a sealable bag and roll with a rolling pin until fine crumbs remain
- Slice the base of the strawberries so that they stand on their base
- Remove the stork and run a small knife around the top of the strawberry to hollow it out slightly, set aside
- Mix the mascarpone and sour cream together in a bowl
- Add the lemon juice and mix well
- Sift in the icing sugar and mix. adjust to taste if necessary
- Put the mixture into a piping bag and pipe into the top of the strawberries, allow it to peak on the top like a cup cake
- Dip in the crushed Amaretti biscuits.
- Stand on a plate
- Refrigerate for at least an hour
- These can be made the day before and kept in the fridge
Which letter would you choose?
Paint effect courses are run the last weekend of each month.
If you enjoyed this post you can subscribe to me here