Print out this mandala and colour it in - you can use the colourful one as a guide, or do whatever you feel!
To celebrate the publication of Colour Yourself Calm today, we’re giving away one of the mandalas for you to colour in at home. Just click on the picture above, print it and start colouring!
Finding time for uninterrupted thought and contemplation in today’s world might seem like a challenge, but Colour Yourself Calm offers a simple solution. The book contains 30 beautiful mandalas with black and white drawings for colouring - below are just some of examples of the beautiful and intricate designs that can be found inside.
Colouring the mandalas provides the perfect opportunity to relax the mind, body and spirit whilst also allowing you to express your creative side. Each mandala is accompanied by an inspirational quote to complement the experience.
Colour Yourself Calm by Tiddy Rowan (Quadrille, £9.99) is published today. It’s available at all good bookshops, or click here to buy it now.
Mandalas by Paul Heussenstamm
Our very own Danish chef, Trine Hahnemann, is appearing on tonight’s episode of The Great British Bake Off (BBC One, 8pm). To celebrate, we’re giving away a wonderful cake recipe from her first book - The Scandinavian Cookbook. It’s called Kartoffelkage, a traditional Danish dessert, and tastes amazing (check out the photo above if you need tempting). See below for recipe details.
The theme of this week’s Bake Off is European Cakes, so Trine is the perfect choice as a special guest. Her new book, Scandinavian Baking, is out on 25 September, and is full of wonderful recipes for cinnamon infused cakes, fruity buns, delicious rye breads and much more…
If that’s making you hungry, some of these recipes will be appearing exclusively in the national press at the end of the month - watch this space!
To pre-order the book, click here. And for small teaser of things to come, here are a few photos from inside the book!
Trine Hahnemann’s Kartoffelkage
You can buy this traditional cake, which looks like a large potato (kartoffel), in most bakeries around Denmark. Choux pastry is covered with cocoa-dusted marzipan and filled with the most luscious cream you can imagine. If you like to bake, then take the time one day to prepare this pastry. I promise: you are not going to regret it.
80g butter, plus extra for
pinch of salt
100g plain wheat flour
2–3 eggs, beaten
1 vanilla pod
250ml single cream
3 egg yolks
3 tbsp caster sugar
1 tbsp cornflour
100ml double cream
400g ready-rolled marzipan
100g cocoa powder
TO MAKE THE PASTRY, put the butter and water in a saucepan over a low heat and allow the butter to melt. Now turn up the heat and bring the mixture to the boil.
SIFT THE SALT INTO THE FLOUR. Turn off the heat under the pan, add the flour to the liquid and stir with a wooden spoon until a firm, smooth paste is formed. Beat the paste until it comes away from the edges of the pot in a ball. Leave to cool for about 10 minutes. Add the beaten eggs little by little, beating well each time. Continue adding egg until the mixture is smooth and glossy. Sometimes you need to use all the beaten eggs, sometimes not, so it is fine if a little is left over.
PUT THE DOUGH IN A PIPING BAG with a 0.5cm plain nozzle. Lightly grease a sheet of baking paper and place on a baking tray. To one side of the paper, pipe a 6cm line of choux pastry. Follow with a second line parallel to the first one, so that they cling together. Pipe a third line on top of the other two. Repeat to give eight of these choux buns.
PREHEAT THE OVEN to 200°C (Gas 6), then bake the buns for 20–30 minutes. Do not open the oven door before the choux has set or the pastry may not rise. The pastries are done when they are golden brown and firm. Place them on a wire rack. Cut a small hole in the side of each bun to let the steam out, so the pastry will not go soft inside. Leave to cool.
CUT THE VANILLA POD IN HALF LENGTHWAYS and scrape out the seeds with the tip of a knife. Put the vanilla seeds with the single cream in a saucepan and heat until steaming hot. Meanwhile, whisk the egg yolks and sugar together in a mixing bowl until the mixture turns pale and fluffy, then whisk in the cornflour. Stir one-third of the hot cream into the egg mixture, then pour the egg mixture into the saucepan. Stir over a low heat until it starts to thicken. Remove from the heat and leave to cool. When the cream filling is cold, whip the double cream until it forms stiff peaks and fold it in.
SPLIT EACH CHOUX BUN IN HALF HORIZONTALLY and place a couple of spoonfuls of cream filling on the bottom half. Place the other half on top, being careful not to press them together. Take the marzipan and cut it into eight oval shapes about 8cm long, using an oval pastry cutter or a small, sharp knife. Lay the marzipan ovals on a piece of baking paper and dust them with cocoa powder until they are completely covered. Carefully lay one over each cream-filled pastry.
PLACE THE FILLED PASTRIES ON A SERVING DISH and keep cool until serving time. I prefer them served with good coffee or espresso – the bitterness of the coffee goes well the luscious gateau.
This recipe is taken from The Scandinavian Cookbook by Trine Hahnemann (Quadrille, £12.99)
Photography by Lars Ranek and Columbus Leth