- published: 30 Jul 2012
- views: 7918
- author: NEIHUFLYER
19:25

SoPHIE DAHL Orange and raspberry Victoria sponge & Golden flapjacks + mango,sour cherries & coconut
SoPHIE DAHL Orange and raspberry Victoria sponge ,Crab and salmon fishcakes with homemade ...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Orange and raspberry Victoria sponge & Golden flapjacks + mango,sour cherries & coconut
SoPHIE DAHL Orange and raspberry Victoria sponge ,Crab and salmon fishcakes with homemade tartare sauce,Toffee apple and pear crumble,Golden flapjacks with mango, sour cherries and coconut sophiedahl.com www.amazon.co.uk Orange and raspberry Victoria sponge Ingredients For the sponge 225g/8oz butter, plus extra for greasing 225g/8oz golden caster sugar 4 free-range eggs, beaten 225g/8oz self-raising flour, sifted 1 large orange, zest only For the jam 300g/9oz fresh raspberries 2 tbsp fresh orange juice 1 heaped tbsp golden caster sugar For the icing 250g/9oz butter, softened 250g/9oz icing sugar, seived ½ orange, juice only 1 large orange, zest only, plus a little zest to decorate Preparation method Preheat the oven to 180C/350F/Gas 4. For the cake, grease and line two 20cm/8in sandwich tins with baking parchment, and dust with flour. Technique: Greasing and lining cake tins Watch technique 0:33 mins In a food mixer, cream together the butter and sugar until pale and fluffy. Technique: Creaming butter by hand Watch technique 0:50 mins Gradually beat in the eggs, then add the flour and orange zest and mix until well combined. Technique: Zesting citrus fruit Watch technique 1:02 mins Watch technique 1:02 mins Watch technique 1:02 mins Divide the mixture evenly between the two cake tins, then bake in the oven for 25-30 minutes, or until golden-brown and slightly springy to the touch. Remove from the oven and set aside to cool slightly in the tins before turning out onto a ...
- published: 30 Jul 2012
- views: 7918
- author: NEIHUFLYER
8:37

SoPHIE DAHL Roasted tomato and thyme soup with double baked cheese and chive potatoes
SoPHIE DAHL The English Rose Kitchen Roasted tomato and thyme soup with double baked chees...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL Roasted tomato and thyme soup with double baked cheese and chive potatoes
SoPHIE DAHL The English Rose Kitchen Roasted tomato and thyme soup with double baked cheese and chive potatoes sophiedahl.com www.amazon.co.uk Ingredients For the potatoes 4 baking potatoes knob of butter 2 tbsp crème fraîche small bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beaten sea salt and freshly ground black pepper For the soup 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quartered few sprigs fresh thyme 1 tbsp golden caster sugar sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional) 100ml/3½fl oz single cream (optional) few drops Worcestershire sauce (optional) few drops balsamic vinegar (optional) Preparation method Preheat the oven to 190C/375F/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream ...
- published: 28 Mar 2012
- views: 11644
- author: NEIHUFLYER
10:52

SoPHIE DAHL Bubble and squeak cakes with a fried egg and red onion gravy & Perfect chocolate sauce
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Bubble and squeak cakes with a fried egg and red onio...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL Bubble and squeak cakes with a fried egg and red onion gravy & Perfect chocolate sauce
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Bubble and squeak cakes with a fried egg and red onion gravy & Perfect chocolate sauce sophiedahl.com www.amazon.co.uk Ingredients For the bubble and squeak cakes 1 carrot, peeled and chopped 1 parsnip, peeled and chopped 1 potato, peeled, chopped ¼ celeriac, peeled and chopped ¼ Savoy cabbage, sliced Handful kale, sliced 30g/1oz butter ¼ leek, sliced Salt and freshly ground black pepper For the gravy 1 tbsp olive oil 1 tbsp plain flour 1 red onion, peeled and sliced Large splash red wine 2 sprigs fresh thyme 500ml/17fl oz vegetable stock 1 tsp aged balsamic vinegar Salt and freshly ground black pepper To serve Knob of butter 2 large free-range eggs Salt and freshly ground black pepper Preparation method For the bubble and squeak cakes, place the carrot, parsnip, potato, celeriac, cabbage and kale in a large pan of salted boiling water, and cook until very soft, about 20-25 minutes. Drain, and return to the pan. Roughly mash the vegetables together. Heat half the butter in a frying pan and soften the leek for 4-5 minutes. Mix into the mashed vegetables and season, to taste, with salt and freshly ground black pepper. Divide the mixture into 4, and shape into patties with your hands. Refrigerate for 30-45 minutes while you make the gravy. For the gravy, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 minutes, or until softened and caramelised. Stir in the flour, and cook for a minute. Pour in the red wine and ...
- published: 28 Mar 2012
- views: 14134
- author: NEIHUFLYER
17:11

SoPHIE DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & Tom Kha soup
SoPHIE DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & Tom Kha s...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & Tom Kha soup
SoPHIE DAHL Soul-soothing chicken soup,Cardamom rice pudding with spiced plums & Tom Kha soup sophiedahl.com www.amazon.co.uk Soul-soothing chicken soup Ingredients For the chicken 1.8kg/4lb free-range chicken 1 lemon Knob of butter 1 tbsp olive oil Sea salt and freshly ground black pepper For the soup 2 tbsp olive oil 2 onions, peeled, roughly chopped 2 garlic cloves, peeled, finely chopped 2 leeks, sliced 2 litres/3½ pints vegetable or chicken stock 2 carrots, roughly chopped 2 stalks celery, roughly chopped 3-4 bay leaves Small bunch flat-leaf parsley Large splash white wine To finish the soup and serve 1 tbsp olive oil 2 celery sticks, trimmed, finely chopped 1 large carrot, peeled, finely chopped 1 leek, sliced 2 large handfuls freshly shelled peas Small bunch fresh tarragon, finely chopped Small bunch fresh flat-leaf parsley, finely chopped Handful fresh parmesan, finely grated Small sourdough loaf, torn into pieces Preparation method Preheat the oven to 180C/350F/Gas 4. For the chicken, stuff the cavity with the whole lemon and place in a roasting tin. Rub the skin with the butter and olive oil. Season, to taste, with salt and freshly ground black pepper, and roast for 1½-2 hours, or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove from the oven and set aside in the tin. For the soup, heat the oil in a large saucepan, big enough to fit the whole chicken and liquid in. Gently fry the red onion and garlic for 4-5 ...
- published: 30 Jul 2012
- views: 5553
- author: NEIHUFLYER
14:29

SoPHIE DAHL Cheese souffle buckwheat blinis+scrambled eggs+salmon & Beef shepherd's pie
SoPHIE DAHL Cheese souffle buckwheat blinis with scrambled eggs and smoked salmon & Beef s...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Cheese souffle buckwheat blinis+scrambled eggs+salmon & Beef shepherd's pie
SoPHIE DAHL Cheese souffle buckwheat blinis with scrambled eggs and smoked salmon & Beef shepherd's pie with champ sophiedahl.com www.amazon.co.uk Cheese souffle buckwheat blinis with scrambled eggs and smoked salmon Ingredients For the blinis 85g/3oz buckwheat flour 1 tsp baking powder salt and freshly ground black pepper 150ml/5fl oz full-fat milk 1 tsp mustard powder 70g/2½oz cheddar cheese, grated small handful chopped fresh chives 2 free-range egg whites, preferably organic pinch salt knob of unsalted butter For the scrambled eggs 4 free range or organic eggs (plus 2 free-range egg yolks) sea salt and freshly ground black pepper knob of unsalted butter To serve 2 tbsp chopped fresh chives 250g/9oz smoked salmon 1 lemon, cut into wedges Preparation method For the blinis, mix together the buckwheat flour, baking powder, a pinch of salt and freshly ground black pepper and the milk to make a smooth batter. Add the mustard powder, cheddar and chives and mix until well combined. In a seperate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed. Technique: Whipping cream by hand Whipping cream by handWatch technique0:48 mins Gradually fold the whisked egg whites into the batter mixture using a metal spoon. Melt the butter in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter. Fry the blinis, in batches, for 2-3 minutes until small ...
- published: 30 Jul 2012
- views: 4239
- author: NEIHUFLYER
2:49

Rhubarb and Rosewater Eton Mess - The Delicious Miss Dahl - BBC Two
More about this programme: www.bbc.co.uk In loving mood and inspired by the romance of tra...
published: 15 Mar 2010
author: BBC
Rhubarb and Rosewater Eton Mess - The Delicious Miss Dahl - BBC Two
More about this programme: www.bbc.co.uk In loving mood and inspired by the romance of train stations and graveyards, Sophie Dahl talks us through her perfect dishes for the three stages of romance. On the first date, she recommends scallops roasted in their own shells, with garlic and chilli marinade served with crushed, minty peas and a glorious, mountain of rhubarb and rosewater Eton mess sprinkled with crystallised rose petals for pudding. The honeymoon phase is all about serving sexy breakfasts at any time of the day and the dish is cheese soufflé blinis with scrambled eggs and smoked salmon. By the time the romance reaches the 'settled on-the-sofa' stage, the focus is on individual dishes that show you care and she creates some personalised shepherd's pies for herself and a meat-eating beau.
- published: 15 Mar 2010
- views: 137048
- author: BBC
14:12

SoPHIE DAHL Scallops + garlic chilli marinade + crushed minty peas & Rhubarb Rosewater Eton Mess
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Scallops with a garlic and chilli marinade served wit...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL Scallops + garlic chilli marinade + crushed minty peas & Rhubarb Rosewater Eton Mess
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Scallops with a garlic and chilli marinade served with crushed minty peas & Rhubarb and Rosewater Eton Mess sophiedahl.com www.amazon.co.uk Ingredients For the minty peas 6 handfuls fresh peas small bunch fresh mint leaves, chopped small bunch fresh sorrel leaves, chopped 2 tbsp crème fraîche 1 tbsp extra virgin olive oil 1 lemon, zest only sea salt and freshly ground black pepper For the scallops 2 large garlic cloves, peeled, crushed 1 large red chilli, seeds removed, finely chopped small handful fresh flat-leaf parsley, roughly chopped 1 lemon, zest and juice 1-2 tbsp extra virgin olive oil splash white wine 8-10 fresh scallops, cleaned, shells reserved and cleaned To serve 1 lemon, cut into wedges 2 slices sourdough bread Preparation method For the minty peas, bring a lidded pan of water to the boil and cook the peas for 2-3 minutes. Drain, transfer to a food processor, add the mint, sorrel and pulse to a chunky purée. Add the crème fraîche and olive oil, and pulse again. Stir in the lemon zest, and season, to taste, with salt and freshly ground black pepper. Transfer the peas back to the pan, cover with a lid and keep warm. Technique: Zesting citrus fruit Zesting citrus fruitWatch technique1:02 minsZesting citrus fruitWatch technique1:02 mins Meanwhile, for the scallops, preheat the barbeque or a griddle pan. Make the marinade by mixing together the garlic, chilli, parsley, lemon juice and zest, olive oil and a splash of white ...
- published: 28 Mar 2012
- views: 10110
- author: NEIHUFLYER
12:43

SoPHIE DAHL THE ENGLISH ROSE KITCHEN Flourless chocolate cake + crème fraîche summer berries
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Flourless chocolate cake + crème fraîche summer berri...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Flourless chocolate cake + crème fraîche summer berries
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Flourless chocolate cake + crème fraîche summer berries & Borscht sophiedahl.com www.amazon.co.uk Ingredients For the cake 300g/10½oz plain chocolate, broken into pieces 225g/8oz caster sugar 175ml/6fl oz boiling water 225g/8oz salted butter, cut into cubes, plus extra for greasing 6 free-range eggs, separated 1 tsp instant coffee powder 2 tsp vanilla extract For the topping 200ml/7fl oz crème fraîche 255g/9oz summer berries 1 tbsp plain chocolate, grated Icing sugar, to dust Preparation method Preheat the oven to 180C/350F/Gas 4. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment. Technique: Greasing and lining cake tins Greasing and lining cake tinsWatch technique0:33 mins Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture. Technique: Whisking egg whites Whisking egg whitesWatch technique0:59 mins Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours. To serve, remove the cake from the tin and place on a serving plate or cake stand ...
- published: 28 Mar 2012
- views: 9841
- author: NEIHUFLYER
15:50

SoPHIE DAHL Sea trout + goats' cheese, almond herb stuffing,Oyster dressing & Wild rice risotto
SoPHIE DAHL Sea trout with a goats' cheese, almond and herb stuffing , Oyster dressing & W...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Sea trout + goats' cheese, almond herb stuffing,Oyster dressing & Wild rice risotto
SoPHIE DAHL Sea trout with a goats' cheese, almond and herb stuffing , Oyster dressing & Wild rice risotto sophiedahl.com www.amazon.co.uk Sea trout with a goats' cheese, almond and herb stuffing Ingredients 1 whole sea trout, filleted, skin-on and pin-boned 1 handful fresh flatleaf parsley, leaves only 1 handful fresh basil leaves 1 garlic clove, peeled 85g/3oz blanched almonds 6 anchovy fillets in oil 150g/5½ soft goats' cream cheese 1 lemon, zest and juice 300g/10½oz cherry tomatoes on the vine 2 tbsp olive oil Preparation method Preheat the oven to 200C/400F/Gas 6. Lay five pieces of cooks' string side by side at intervals in a large roasting tin. Each piece of string must be long enough to reach around both fillets. Lay one fillet across the lengths of string, skin-side down. Blend the parsley, basil, garlic, almonds and anchovies in a food processor until roughly chopped. Add the goats' cheese, lemon zest and the juice of half a lemon, and blend until well combined. Technique: Zesting citrus fruit Watch technique 1:02 mins Spread the stuffing mixture evenly onto the flesh side of the fish. Lay the other trout fillet on top, skin-side up, and tie the ends of the pieces of string together to hold the stuffing inside. Place the tomatoes around the fish and drizzle with the oil. Roast for 14-16 minutes, or until the fish is cooked through and the skin is golden-brown and crisp. Remove from the oven and allow to cool slightly. Slice into six pieces, leaving the string on ...
- published: 30 Jul 2012
- views: 2932
- author: NEIHUFLYER
3:18

Omelette Arnold Bennett - The Delicious Miss Dahl - BBC Two
www.bbc.co.uk Sophie Dahl revels in the joy of cooking for one on a purely selfish day. Sh...
published: 15 Mar 2010
author: BBC
Omelette Arnold Bennett - The Delicious Miss Dahl - BBC Two
www.bbc.co.uk Sophie Dahl revels in the joy of cooking for one on a purely selfish day. Shutting the world away and answering to no one on a day that is indulgently independent, means cruising the food boutiques and cooking simple dishes with the finest of ingredients. Her selfish day begins at breakfast with her take on an omelette Arnold Bennett and the preparation of peanut butter fudge. After a sweep of the local cheese shop shes assembling a buffalo mozzarella bruschetta with shaved fennel and courgette salad for lunch. Finally, inspired by a picture of an old Hollywood broad and an art deco cocktail shaker she picks up from a second hand shop, its dirty martinis and a dinner of roasted halibut with spinach and watercress sauce, healthy sweet potato chips and wild mushrooms followed by rich chocolate pots with brandy soaked cherries. By the end of the day, Sophie feels ready to share again...maybe.
- published: 15 Mar 2010
- views: 99426
- author: BBC
16:36

SoPHIE DAHL Peanut butter fudge,Dirty martini & Rich chocolate pots with brandy-soaked cherries
SoPHIE DAHL Peanut butter fudge,Dirty martini , Rich chocolate pots with brandy-soaked che...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Peanut butter fudge,Dirty martini & Rich chocolate pots with brandy-soaked cherries
SoPHIE DAHL Peanut butter fudge,Dirty martini , Rich chocolate pots with brandy-soaked cherries & Roasted halibut with spinach and watercress sauce, healthy sweet potato chips and wild mushrooms sophiedahl.com www.amazon.co.uk Peanut butter fudge Ingredients 125g/4½oz butter 500g/1lb 2oz dark brown sugar 120ml/4fl oz milk 250g/9oz crunchy peanut butter 1 vanilla pod, seeds only 300g/10½oz icing sugar Preparation method Melt the butter in a saucepan over a medium heat. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring. Remove from the heat, and stir in the peanut butter and vanilla seeds. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container. Dirty martini Ingredients 70ml/2fl oz vodka or gin 1 tbsp dry vermouth 2 tbsp olive brine 1 wedge of lemon 1 green olive Preparation method Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Rub the rim of a martini glass with the wedge of lemon. Strain the contents of the cocktail shaker into the glass and add the olive. Rich chocolate pots with brandy-soaked cherries Ingredients 1 tbsp golden caster sugar 200g/7oz fresh cherries, stones ...
- published: 30 Jul 2012
- views: 4569
- author: NEIHUFLYER
11:41

SoPHIE DAHL Arnold Bennett omelette & Mozzarella bruschetta with shaved fennel and courgette
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Arnold Bennett omelette & Mozzarella bruschetta with ...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL Arnold Bennett omelette & Mozzarella bruschetta with shaved fennel and courgette
SoPHIE DAHL THE ENGLISH ROSE KITCHEN Arnold Bennett omelette & Mozzarella bruschetta with shaved fennel and courgette sophiedahl.com www.amazon.co.uk Ingredients Ingredients 100g/3½oz undyed smoked haddock fillet, skin on, pin boned 100ml/3½fl oz milk knob of butter 2 fresh bay leaves 8-10 black peppercorns 2 tbsp crème fraîche 1 lemon, zest only 55g/2oz parmesan, finely grated small bunch fresh chives, finely chopped sea salt and freshly ground black pepper 3 large free-range eggs, beaten knob unsalted butter 2 tbsp extra virgin olive oil small handful fresh watercress 1 tbsp lemon juice Preparation method Preheat the oven to 200C/400F/Gas 6. Place the haddock fillet into an ovenproof dish, pour over the milk and add the butter, bay leaves and peppercorns. Transfer to the oven and poach for 10-12 minutes, then remove from the oven and set aside to cool slightly. Meanwhile, mix the crème fraîche with the lemon zest, grated parmesan and most of the chives. Season, to taste, with salt and freshly ground black pepper. Technique: Zesting citrus fruit Zesting citrus fruitWatch technique1:02 mins Heat the butter with half of the oil in a large ovenproof frying pan over a medium heat, and pour in the eggs, stirring slightly as they cook to loosen them from the sides of the pan. Flake the haddock from the skin while the eggs are cooking, taking care to remove any remaining bones. When the eggs are still slightly runny on top but have started to set, spread over the crème fraîche ...
- published: 28 Mar 2012
- views: 5109
- author: NEIHUFLYER
14:54

SoPHIE DAHL Calamari salad+chargrilled peppers,red chicory+herby lime dressing & Dhal+spiced rice
SoPHIE DAHL Calamari salad with chargrilled peppers, red chicory and herby lime dressing &...
published: 30 Jul 2012
author: NEIHUFLYER
SoPHIE DAHL Calamari salad+chargrilled peppers,red chicory+herby lime dressing & Dhal+spiced rice
SoPHIE DAHL Calamari salad with chargrilled peppers, red chicory and herby lime dressing & Sophie's dhal with lemon and saffron spiced rice sophiedahl.com www.amazon.co.uk Calamari salad with chargrilled peppers, red chicory and herby lime dressing Ingredients For the salad 1 large red pepper, seeds removed, thickly sliced 1 large yellow pepper, seeds removed, thickly sliced 1 tbsp extra virgin olive oil salt and freshly ground black pepper 200g/7oz baby squid, cleaned, cut into rings, tentacles left whole 2 heads red chicory, shredded For the dressing 4 tbsp olive oil 1 lime, juice only ½ garlic clove, peeled, finely chopped bunch fresh coriander, leaves only small bunch fresh basil, roughly chopped salt and freshly ground black pepper Preparation method For the salad, heat a griddle pan until smoking hot, and chargrill the peppers for 5-7 minutes, or until scorched in places. Remove from the pan to a plate and allow to cool slightly before slicing into thinner strips. Heat the oil in a frying pan over a high heat, season the squid with salt and freshly ground black pepper, to taste, and fry the squid for 2-3 minutes, or until light golden-brown. For the dressing, place all the dressing ingredients in a bowl, whisking well to combine. To serve, place the squid, chicory, and peppers into a large bowl, and drizzle over the dressing. Season, to taste, with salt and freshly ground black pepper. Divide between 2 serving plates and serve immediately. Sophie's dhal with lemon ...
- published: 30 Jul 2012
- views: 3337
- author: NEIHUFLYER
5:36

Sophie Dahl's Love for Books- Bauman Rare Books New York
English writer, Sophie Dahl sits down with Bauman Rare Books manager Erik Duron, and discu...
published: 07 Jun 2012
author: baumanrarebook
Sophie Dahl's Love for Books- Bauman Rare Books New York
English writer, Sophie Dahl sits down with Bauman Rare Books manager Erik Duron, and discusses the love of collecting first edition books in the elegant gallery of Madison Ave. New York.
- published: 07 Jun 2012
- views: 615
- author: baumanrarebook
Vimeo results:
0:14

sophie dahl
visiting rococo...
published: 24 Mar 2010
author: Tom Coady
sophie dahl
visiting rococo
1:18

Sophie Dahl for Monsoon
moonsoon campaign...
published: 19 Jun 2009
author: Iris Brosch
Sophie Dahl for Monsoon
moonsoon campaign
3:00

Bücher blättern mit www.ohhhmhhh.de, dem Food- und Designblog. Heute: Sophie Dahl von Saison zu Saison
Sophie Dahl - Von Saison zu Saison - Kochen nach Jahreszeiten
So sympathisch und anregend...
published: 04 Mar 2012
author: Stefanie Luxat
Bücher blättern mit www.ohhhmhhh.de, dem Food- und Designblog. Heute: Sophie Dahl von Saison zu Saison
Sophie Dahl - Von Saison zu Saison - Kochen nach Jahreszeiten
So sympathisch und anregend, dass ich sie sehr gern als Freundin hätte. Mit ihr kochen, backen und ewig schnackend in ihrem wunderbaren Garten sitzen würde.
Verlag: edel
Fotograf: Jan Baldwin
Art Direktor: Patrick Budge
Food Stylistin: Alice Hart
Props Stylistin: Emma Thomas
Mehr Infos auf www.ohhhmhhh.de
3:40

Louis Vuitton Spring Summer 2010 Video by Karen Kooper
Follow me on http://twitter.com/livefashionweek
watch more Fashion Week Videos on http://k...
published: 29 Oct 2009
author: Karen Kooper
Louis Vuitton Spring Summer 2010 Video by Karen Kooper
Follow me on http://twitter.com/livefashionweek
watch more Fashion Week Videos on http://karenkooper.com
Paris Fashion Week - Spring Summer 2010 Collections
Louis Vuitton Spring Summer 2010 Fashion Show Video. The video features Marc Jacobs, Katy Perry, Sophie Dahl, Camilla Belle, Natalia Vodianova, Daisy Lowe & Princess Siriwanwaree Nareerat Of Thailand in the front row.
The video features the following models: Patricia van der Vliet, Frida Gustavsson, Alina Ismailova, Tao Okamoto, Lyndsey Scott, Sophie Srej, Maryna Linchuk, Katie Fogarty, Irina Kulikova, Hannah Holman, Valeria Dmitrienko, Mak Weinman, Egle Tvirbutaite, Anastasija Kondratjeva, Rasa Zukauskaite, Hanne Gaby Odiele, Keke Lindgard, Bregje Heinen , Elsa Sylvan, Karmen Pedaru, Kamila Filipcikova, Taylor Kraemer, Natasha Poly, Kate Somers, Anna Selezneva, Magdalena Frackowiak, Karlie Kloss, Imogen Morris Clarke, Marike Le Roux, Edita Vilkeviciute, Iris Strubegger, Kasia Struss, Anastasia Kuznetsova, Mirte Maas, Siri Tollerød, Sara Blomqvist, Liu Wen, Dorothea Barth Jorgensen, Kate Kulyzhka, Madisyn Ritland, Sheila Marquez, Nimue Smit, Heloise Guerin, Shena Moulton, Chanel Iman, Kate Kosushkina, Inna Pilipenko, Ieva Laguna, Jeneil Williams, Vlada Roslyakova, Shu Pei Qin, Freja Beha Erichsen, Rose Cordero, Sasha Pivovarova, Ginta Lapina.
Youtube results:
13:57

SoPHIE DAHL New England-style clam chowder with crunchy thyme breadcrumbs
SoPHIE DAHL THE ENGLISH ROSE KITCHEN New England-style clam chowder with crunchy thyme bre...
published: 28 Mar 2012
author: NEIHUFLYER
SoPHIE DAHL New England-style clam chowder with crunchy thyme breadcrumbs
SoPHIE DAHL THE ENGLISH ROSE KITCHEN New England-style clam chowder with crunchy thyme breadcrumbs & Mexican-style spiced tofu quesadilla with peppers, Monterey Jack, guacamole and lime sour cream dip & Mexican-style spicy hot chocolate sophiedahl.com www.amazon.co.uk Ingredients For the soup 1 tbsp olive oil Knob of butter 1 onion, peeled, finely chopped 2 celery sticks, finely chopped 2 bay leaves 2 sprigs fresh thyme 1kg/2¼lbs clams 1 ear sweetcorn, kernels sliced off and reserved 500ml/17fl oz chicken stock 300g/10½oz red potatoes, cut into pieces 100ml/3½fl oz single cream Handful fresh parsley, chopped Salt and freshly ground black pepper For the thyme breadcrumbs 1 slice spelt bread 1 lemon, zest only 1 tbsp olive oil 2 sprigs fresh thyme Salt and freshly ground black pepper To serve 1 tbsp olive oil 4 slices pancetta Preparation method For the soup, heat the oil and butter in a large saucepan and gently fry the onion and celery for 6-8 minutes, or until soft. Add the bay leaves and thyme to the pan. Meanwhile, bring 570ml/1 pint water to a simmer in another large saucepan. Add the clams to the pan, cover with the lid, turn the heat to medium and steam for 2-3 minutes, or until all the shells are open. Drain the clams, reserving the liquor. Discard any clams that have not opened, then remove the clam meat from the shells and set aside. Add the sweetcorn kernels, clam liquor and chicken stock to the onions, and cook for 10-12 minutes, or until the corn is soft. Add ...
- published: 28 Mar 2012
- views: 6517
- author: NEIHUFLYER
5:57

Frost over the World - Sophie Dahl - 02 Nov 07
Sir David talks to model turned author Sophie Dahl, granddaughter of children's author Roa...
published: 03 Nov 2007
author: AlJazeeraEnglish
Frost over the World - Sophie Dahl - 02 Nov 07
Sir David talks to model turned author Sophie Dahl, granddaughter of children's author Roald Dahl, about her new novel.
- published: 03 Nov 2007
- views: 32252
- author: AlJazeeraEnglish
14:49

Τηε Μαrvελλους Μrς. Βεετοn [1/4]
with Sophie Dahl...
published: 01 Oct 2011
author: edwardianpromenade
Τηε Μαrvελλους Μrς. Βεετοn [1/4]
with Sophie Dahl
- published: 01 Oct 2011
- views: 7758
- author: edwardianpromenade
0:37

Sophie Dahl, former Victoria\\\'s Secret model
Not many people seem to know that Sophie Dahl used to model for Victoria\\\'s secret. She ...
published: 28 Jul 2011
author: pylchow
Sophie Dahl, former Victoria\\\'s Secret model
Not many people seem to know that Sophie Dahl used to model for Victoria\\\'s secret. She is of course more well known as the Roald Dahl\\\'s grand daughter.
- published: 28 Jul 2011
- views: 5844
- author: pylchow