Adult Room

Over the coming months we're going to be taking you on a tour of House Curious on IGTV. Each week Sommer will unveil a room, sharing the concept and inspiration behind her design with you. Giving you insider tips and tricks along the way on how to create a gorgeous space.

Up first is the dark moody adult room (no kids allowed). A place where Sommer and her husband Will spend time chatting and getting inspiration from their many design books. Head over to IGTV now to join the tour.

Steal the look

Clockwise from the top: Trio Brass Pendant Ceiling Lamp from House Curious, Artwork from Charming Baker, Faux Plant from Abigail Ahern, Roman Earth Black Vase from House Curious, Chair Jimmy Martin, Parquet Flooring from The Natural Wood Floor Company, Coffee Table from B&B Italia, Deco Palm from House Curious, XX Seagrass Basket from House Curious, Velvet Ottoman from Made, Boho Vase from House Curious, Green Marble Coffee Table from House Curious, Marble Brass Pin Light from House Curious, Paint Colour - Railings from Farrow and Ball.

Any questions please email us at hello@housecurious.co.uk

Food Stories

We have just launched food stories where we invite a foodie, cook or chef to come and have a chat and cook up a delicious meal. First up in our new Food Stories series is Amandip Uppal, Author of cookery book Indian Made Easy. Just in time for the bank holiday weekend this delicious summer feast is perfect for entertaining with friends and family. I love the idea of plating up all the food in the middle of the table and asking guest to help them selves. It's easy to prepare and you can even make the marinade for the Salmon the night before. The flavours are out of this world and its a little different from the predictable BBQ.

Baked Salmon with Tomato and Pickled Ginger Salad on Rice

Serves 2/3 People

Baked Salmon with Crème Fraiche and Coconut Marinade

Ingredients:

2 Salmon Fillets or more depending on number of guest

½ Wedge of lime

Spiced Coconut Marinade

1 ½ Garlic Cloves

2 tablespoons of crème fraiche

½ teaspoon Garam Masala

¼ teaspoon Ground Turmeric

1 teaspoon Chilli Powder

¼ teaspoon Black pepper

¼ teaspoon Ground Cumin

1 ½ teaspoon oil

¼ teaspoon Salt to taste

1 ½ teaspoon Coconut Powder

Method

1.     Preheat the oven to 180C /350F/ Gas 4

2.     Begin by pounding the garlic and salt together using a mortar pestle. Next, add all the spices and coconut milk powder to the garlic and salt paste and pound together gently.

3.     Slowly drizzle in the oil and stir until the marinade comes together and makes a thick paste.

4.     Stir in the crème fraiche and use immediately. Alternatively, omit the crème fraiche and put into a sterilized jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in crème fraiche when ready to use.

5.     Rub the marinade equally into the salmon pieces.

6.     Place the Salmon in a baking tray and then squeeze ¼ of the line over each piece. Finish off by sprinkling 2-3 teaspoons on water over each fillet.

7.     Place the foil over the whole tray and then seal the edges tightly and place in the oven for 12-15min depending on the thickness of your fillets.

Note: Open the baking tray very carefully as the steam that will escape may be very hot.

Any leftovers can be made into fishcakes or used as filling for pitta breads.

Special Coconut Rice

250g Wholegrain Brown rice – Cook as per the packet instructions.

Pinch of Salt

Rice Topping

Handful of golden Sultana – soaked in water for a couple of hours and then drain prior to use.

1 onion

2 tablespoons of finely chopped coriander

1 tablespoon of finely chopped mint

1 fresh chilli 

100g Desiccated Coconut

1 tablespoon of olive oil

Method

1.  Finely chop the onion and add the oil to a non-stick pan and gently caramelise over a low heat until golden brown, then remove and let cool.

2.  Gently toast the coconut in a non-stick pan over low heat until golden brown.

2.  To a bowl add the caramelised onions, toasted coconut, sultanas, chilli, mint and coriander.

3.  Sprinkle over the rice and serve.

Tomato and Pickled Ginger Side Salad

8 tomatoes, halved, sliced into quarters. Use different colours for impact

3 teaspoons of Japanese Pickled Ginger, finely shredded

1 teaspoon chaat masala

¼ teaspoon red chilli flakes

1 ½ rapeseed oil

3 teaspoon balsamic vinegar

Salt, to taste

Optional Garnish –

2 Teaspoons finely chopped coriander leaves

1 /4 Nigella seeds

Method

1.     Place the tomatoes and pickled ginger in a large bowl.

2.     Whisk together rapeseed oil, vinegar, chaat masala, red chilli flakes and salt to taste

3.     Pour the dressing over the tomatoes and then using your hands, toss and coat everything.

4.     Garnish with coriander and nigella seeds.

Sold out

MANGO WOOD PIZZA BOARDS

from £10.00

Sale

WHITE MARBLE DISPLAY PLATES (SINGLE)

Sale Price: £17.00 Original Price: £23.00

Happy Hour

Blackberry Gin Fizz

Happy Friday!

You've made it to the end of the week... so why not celebrate with us at House Curious and make one of our favourite tipples. This month we're serving Blackberry Gin Fizz! It's so refreshing and your guest will be suitably impressed. Blackberries are in season, so if you're game, go out and forage for your own blackberries.

Ingredients

3 Fresh blackberries

50ml Gin - we love Silent Pool Gin 

Lime juice

1 Teaspoon of sugar

 Club soda

Ice

Blackberries and thyme to garnish

Instructions

This recipe is based on making one cocktail. The more blackberries you add the darker the colour of the base. Three blackberries will give you a beautiful purple colour. If you use more berries it will be darker and more red in colour.

Place 3 blackberries in a glass with sugar. Muddle together until the sugar has dissolved.

Add the juice of 1 or 2 limes. Stir to combine.

Add ice cubes followed by 50ml of gin.

Slowly pour in the the club soda.

Garnish the cocktail with fresh blackberries, edible flowers and a sprig of thyme. Stir and enjoy!

Happy weekend x