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Caravan Dreams November 27 2014, 0 Comments

 

A few weeks ago we had the pleasure of decorating a client's winter tent for her.  She wanted to update the traditional bedouin bait shar she had and make it look modern and chic.  We filled it with our striped Tokyo Dhurries to match the seating and cushions lines.  We made sure to stick to the Arabian nights feel and keep the seating on the floor.  We kept our brass stars and marble bowls on the floor for the snacks and food. Thanks to our client this project was a creative and fun collaborative process.

Rugs, Trays, Candle Stands, Bowls, Cushions, and Lanterns are all available online.


Fattoush With A Fall Twist November 24 2014, 0 Comments

 

Fattoush is a summer salad and since we’ve had an extended Indian summer this year we can still have it.  As we love to experiment with our food, we decided to add a little fall produce to our traditional fattoush.   Here’s a delicious Fall-Toush salad.  Doesn’t the orange of the squash look great against our blue Dhow Napkins?

 

Serves 2 Meal Sized Portions or 4 Appetizer Portions

 

Salad

3 tablespoons olive oil, possibly plus another spoonful

1 1/4 pound squash (one medium)

1/2 pound brussels sprouts (optional)

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

1 large pita bread

Kosher salt

2 scallions, thinly sliced

About 1 tablespoon mint leaves, finely chopped

About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped

Additional ground sumac or paprika, to finish

 

Dressing

2 teaspoons ground sumac or paprika (see Note above)

2 teaspoons warm water

1 to 2 tablespoons lemon juice

1 small garlic clove, minced

1 teaspoon white wine vinegar

4 tablespoons olive oil

Salt and freshly ground black pepper or Aleppo pepper flakes to taste

 

Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.

Cut ends off squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.

Meanwhile, trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.

Prepare pita chips: Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.

Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.

Assemble salad: In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.

To do ahead: I’d keep the roasted vegetables separate from the pita chips so they don’t get soggy. I’d expect the roasted vegetables to hold up pretty well with the dressing (although it’s going to mostly absorb) but if you’re worried, you can keep that separate until serving, too.

 

(Recipe courtesy of Smitten Kitchen)

Nugget Plate and Dhow Napkins available online and at AlOthman.  


In the Navy September 15 2014, 0 Comments

Different shades of blue have been applied before in ecru, but not the chicest of the bunch.  Navy has an elegant feel when used, and we chose to use it in our pomegranate print.  Unlike it's fun pink counterpart, the pomegranate in this shade sets a more grown up feel on the dinner table.  

Hussah

(Images courtesy of ecru and Pintrest)


Fresh and Crisp August 25 2014, 0 Comments

The best thing about a salad is the mixture of textures and tastes in a bowl.  You will get a mix of crisp vegetables with a little, a little tang from some lemon dressing, and sometimes a little sweet surprise.  This Avocado Cup Salad with Black Bean Confetti is a fresh and easy way to have a delicious snack.

Makes 8 mini-salad cups; estimate 2 halves or 1 full avocado per person/meal

1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)
1 large bell pepper, finely diced 
1/4 cup finely diced white or red onion
1 small jalapeno, seeded and minced
1/4 cup olive oil
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon ground cumin
Dashes of hot sauce or pinches of cayenne, to taste
Chopped cilantro for garnish
4 ripe avocados

Mix black beans, pepper, onion and jalapeno in a medium bowl. In a small dish, whisk olive oil, lime juice, salt, cumin and hot sauce or cayenne. Adjust dressing seasonings to taste. Halve avocados and remove pits. Score avocado halves with a knife, cutting lines in both directions to form a grid, but being careful not to through the skin.

If you’re serving all four avocados right away, go ahead and mix the dressing and salad ingredients together, then heap each avocado half with salad and dressing and garnish with cilantro. If you’d like to stretch this over several days of lunches or the like, keep the mixed salad ingredients and dressing in separate dishes. When you’re ready to eat, cut and score your avocado, dot a little dressing directly on each half, heap with salad filling and drizzle with more dressing. Garnish with cilantro. 

Hussah

(Recipe courtesy of Smitten Kitchen)

Fish Plate and Crab Napkin available online


Put the Lime in the Coconut July 14 2014, 0 Comments

With these long summer days I just want to drink something cold, refreshing, and sweet.  A coconut and lime slushy sounds like the right fix to have.  This Coconut Frozen Limeade recipe does the trick, and it’s the perfect mix of sweet coconut and sour limes.  

Makes 4 Servings 

Ingredients 

2 1/2 cups crushed or small ice cubes

1 cup coconut milk, well-shaken if from a can

1/3 cup lime juice (from about 3 limes)

3 tablespoons granulated or superfine sugar (more or less to taste)

Lime slices for garnish

Directions

Blend every thing until it reaches your desired consistency — almost smooth, for a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime.

 

Hussah

(Recipe courtesy of Smitten Kitchen

 Trumpet Glass and Barracuda Placemat available online.    

 

 


Table Setting Competition June 22 2014, 0 Comments

Email or WhatsApp us at +965 90065205 a photo of your table setting using our products.

Please include your full name and phone number with the attached photo.

Deadline for submitting the image is Saturday 28th of June 2014.

All submitted photos will be shared on Instagram @ecruonline for followers to cast their votes on their favorite setting.

Winner will be chosen on the most number of likes their image receives. 

Competition is only valid in Kuwait.  

The winner will be announced on Sunday 29th of June 2014.

Good luck! 

 


Four Seasons With Journey Kitchen November 25 2013, 0 Comments

ecru recently got the chance to work with Kulsum Kunwa, the very talented photographer and cook of one of our favorite local food blogs Journey Kitchen. We just love how her images have a cozy feel to them, and how her food always looks delicious.

Kulsum shot our front page images by taking inspiration from the four seasons and the produce that comes with each season.  See the full photoshoot on our frontpage

 

Hussah 

Images courtesy of Kulsum Kunwa for ecru

 

 


Everything's Rosy November 18 2013, 0 Comments

With this grey weather you need a little bit of color to cheer you up.  It does not have to be too bold or bright, but something subtle and soft.  Rose pink is a shade that perks you up without being overwhelming.  We have created some products in rose to add a little comfort to your home.  

 

Rose Crab Head Jali Table Cover 170x250cm sold at 42KD and 170x350cm sold at 52KD.

Hussah

Images courtesy of Pintrest, Vogue, and ecru

 


Seeing Stars October 30 2013, 0 Comments

Looking up at the stars makes us dream of something celestial.  They keep us optimistic for something new.  We are not only influenced by the stars in the sky, but the geometric shape of the star as well.  

“For my part I know nothing with any certainty, but the sight of the stars makes me dream” Vincent Van Gogh

 

Hussah

Images courtesy of Pintrest and ecru

 


Alfresco September 11 2013, 0 Comments

The breeze these mornings indicates that the temperature is dropping.  It still might be too hot to entertain outdoors, but we can’t help thinking about all the different set ups we can create when it is cool enough to sit outside.  Dining alfresco naturally makes a dinner party more relaxed and guests can socialize at ease.   

We have been inspired by many beautiful outdoor settings, and we can’t wait to use our  ecru products for the upcoming social season. 

Hussah 

(Images courtesy of Coco & Kelly, Pintrest, and ecru)


Fresh Fish July 29 2013, 0 Comments

Light and refreshing food is all we can think of in the midst of summer.  Grilled fish is a favorite meal of ours, and it's a great way to fill up and still feel light.  The best way to satisfy our fish craving is by having these Grilled Fish Tacos.  We do love our fish.  

 

4 Servings

Ingredients 

4 halibut fillets (5 ounces each), skin removed

2 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

12 corn tortillas

2 cups finely shredded green cabbage

4 radishes, thinly sliced

1 cup fresh cilantro

3 scallions, thinly sliced

1/2 cup 2 percent Greek yogurt

1 lime, cut into wedges

Directions

Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.

Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

 

Hussah 

(Recipe and Image of Tacos courtesy of Whole Living)


Getting to Know an Artichoke, Leaf by Leaf July 01 2013, 0 Comments

Eating an artichoke is enticing, especially when you peel the leaves one by one and dip them into a tangy lemon vinaigrette.  There are other ways to eat an artichoke, and since summer is all about grilling why not try it charred to give your meal a little more bite.  Here’s a healthy Grilled Lemons, Baby Artichokes, and Eggplant recipe to add to your next barbecue. 

 

6 to 8 servings

Ingredients 

12 baby artichokes, stems trimmed, dark outer leaves removed

12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds

4 lemons, halved

Olive oil (for brushing)

Directions

Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. 

Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.

Hussah

(Recipe courtesy of Bon Appetit, images courtesy of Mutlaq Adel Al Juraid for ecru andBon Appetit


Enchanting Jaipur June 25 2013, 0 Comments

After the hustle and bustle of Bombay we hopped on the train to enchanting Jaipur.  Once there, we met with all the talented artisans we work with to discuss the production of new exciting ecru products for your home.  Bright colors of thread were chosen for our embroidered crib charms at Sophia  203, cotton was dyed in unique colors to be woven into our dhurries, and bright paint was mixed to create unique combinations for our hand block printed fabric.  

We can’t wait to show you what’s up our sleeves, but until then, here’s a little sneak peek of what went on in Jaipur.  

xx

ecru team 


Mix A Little, Match A Little May 27 2013, 0 Comments

 

Prints are everywhere this summer. We've witnessed the beginnings of a fashionably bright summer with prints that either subtly match  or boldly clash.

As you know, we are all about prints at ecru. Which is why we had a blast spending the afternoon playing with our prints while creating different table scenarios.  

We went all out!

We began with delicate table settings, mixing our Artichoke table cloth's subdued green  with it's matching silver table matts. Also lifting the green by mixing in our Crabhead print table matts and so on.  

The possibilities for a fresh and subdued table setting were endless. 

As the sun was about to set we picked up the mood and started to put together crazy compilations of our bright turquoise Crab Head Jalli table cloth coupled with our beet pink Octopus table matts and bright lemon Stork print napkins.

 

 

Hope you have as much fun experimenting as we did! 

 

Hussah

(Images courtesy of Mutlaq Adel Al Juraid for ecru)


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