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Date Cinnamon Coconut Smoothie October 25 2017, 0 Comments

Date Cinnamon Coconut Smoothie

Ingredients: 

5 Dates pitted, soaked in boiling water for 10 minutes

3/4 Cups Coconut Milk

Pinch Salt

Pinch Nutmeg

Pinch Cinnamon

Instructions: 

Blend all ingredients with ice and remaining date water and pour in a Palm Etched Glass, and enjoy! 

(Image courtesy of ecru) 

 


Time for Fresh Herbs and a Radish, with A Little Salmon April 08 2015, 0 Comments

Ingredients:

 

For the Herbed Sour Cream:

⅓ cup sour cream

1 teaspoon finely chopped dill

1 teaspoon finely chopped flat-leaf parsley

1 teaspoon fresh lemon juice

Salt, to taste

 

For the Smoked Salmon Smørrebrød:

Herbed sour cream

4 slices Danish rye bread

8 ounces smoked salmon, thinly sliced

4 radishes, thinly sliced

Zest of 1 lemon

Coarse black pepper, to taste

Dill sprigs, for garnish

Parsley leaves, for garnish

 

Directions:

Make the herbed sour cream: In a small bowl, mix together all of the ingredients. Season with salt and set aside.

Make the smoked salmon smørrebrød: Spread some herbed sour cream on each slice of bread. Evenly arrange the salmon slices on each slice of bread and top with radishes, lemon zest and black pepper. Garnish with dill sprigs and parsley leaves. Serve.

Hussah

(Recipe Courtesy of Tasting Table


The New Tabbouleh February 23 2015, 0 Comments

I love tabbouleh, what’s not to love about it. So when I found this variation of tabbouleh, it quickly became a staple salad for lunch. What makes it so special is substituting the parsley with rocca leaves and the burghal with quinoa. It is worth the try. But if you prefer the old fashioned tabbouleh you grow up with, you can always stick to parsley and burghal.  

Serves 6

Ingriedients

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1 pint cherry tomatoes, halved

2/3 cup chopped rocca

1/2 cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Hussah

(Recipe Courtesy of Bon Appetit

Pineapple Bowl and Banana Placemats can be found Online and at AlOthman.  


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


Ocean Blues June 04 2014, 0 Comments

It’s no surprise that we are so moved by the ocean and it’s creatures at ecru.  This season our ode to the sea is our barracuda print.  With three different shades of blue stripes, it is reminiscent of the different colors of the ocean as it reflects the sky.  There is nothing more calming than losing yourself in the endless ocean horizon. 

Hussah

(Images courtesy of ecru and Pintrest) 


The Royal Mango March 31 2014, 0 Comments

It’s that time of the year, and what that means is Alfonso mongos are in season.  Every spring these delectable treats make their way in our fruit bowls for a short season.  We can’t help adding some Alfonso mangos to all our salads.  Here’s a tasty Red Cabbage and Mango Slaw to add to your next outdoor barbecue.  

 

Ingredients

For the dressing

7 tablespoons freshly squeezed lime juice

3 tablespoons maple syrup

1 tablespoon sesame oil

1 teaspoon coconut aminos or tamari

1 green onion, sliced

1 red Thai chili, sliced (optional)

4 tablespoons walnut or macadamia nut oil

 

 For the slaw

1/2 a red cabbage, finely shredded

1/4 red onion, thinly sliced

2 large mangos, cut into strips

broccoli sprouts or other micro greens

seeds or nuts

Directions

To make the dressing, heat a saucepan and place the lime juice, maple syrup, sesame oil, coconut aminos (or tamari), green onion and red chili in it.

Boil over medium-high or high heat until liquid is reduced, about 5 minutes. Remove from the heat and let cool.

When the dressing is cool, strain into a bowl. Add the oil and whisk vigorously until well combined. Chill in refrigerator.

To prepare the slaw, place the shredded red cabbage and red onion in a large mixing bowl.

Add the chilled dressing, one tablespoon at a time, and toss gently to coat the vegetables.

Add the mango slices and broccoli greens, and toss a little bit more.

Sprinkle with seeds or nuts (or both!).

 

Hussah

(Image and Recipe courtesy of Tartine and Apron Strings)


Zesty Lime March 26 2014, 0 Comments

Zesty and aromatic, lime adds the best tang to any meal or drink.  Lime green adds the same kick in a print as an actual lime does in food.  One of the brighter shades of green, we enjoy using the color to add a little liveliness to a print.  And since our Summer 2014 collection is all about the tropics, we couldn’t help adding some lime to it.  

Hussah

(Images courtesy of Pintrest, Simply Delicious, and ecru)  


Tropical Bath February 03 2014, 0 Comments

When you don't have the time to go to the tropics, you can bring the tropics to you.   I thought the best way to do this is by adding plants to my powder room

Plants make any bathroom fresh, lush, and inviting.  They almost recreate the essence of a tropical jungle.  And since it's still cold and gloomy outdoors, I can try to escape my reality while I take my daily shower. 

 

Hussah

(Images courtesy of Pintrest) 

 

 

 

 

 


Shakshooka and ecru January 13 2014, 0 Comments

Last Thursday night we were happy to collaborate with Shakshooka market and host them at AlOthman.  Shakshooka is a nomadic farmers market in Kuwait that moves to a different location every Thursday.  Food enthusiasts from around the country sell products that include organic produce, artisanal baked goods, salsas and dips, caramels, and a variety of healthy products to fit anyone's diet. 

Since we have a huge appreciation for fresh and delicious food at ecru, we felt a collaboration with Shakshooka would a be a suitable fit.  We can’t wait for what this Pop-Up market has to offer the rest of the year.  

ecru team

(Images courtesy of ecru)


Fresh and Green December 18 2013, 0 Comments

The smell of fresh cut grass and pine trees are smells of two different seasons. However, both of these two distinct smells immediately wake you up.  That's why the color green is special to us at ecru.  It is fresh and reminds us of the beauty of nature.  Whether it's the light shades of lush tropical jungles or the deep hue of mountain forests, green will immediately freshen up your home.   

Hussah

(Images courtesy of ecru and Pintrest)

 


Succulent Octopus September 23 2013, 0 Comments

People either love or hate the taste of octopus.  However, when it is cooked right, octopus is very delicious.  Since we are holding onto the last days of summer, we can’t help but think about having a fresh Octopus Salad.  Enjoy this fresh and simple recipe from Puglia. 

8 Servings 

Ingredients 

2 pound frozen octopus, thawed and rinsed

1/3 cup chopped flat-leaf parsley

3 garlic cloves, finely chopped

1 celery rib, halved lengthwise and thinly sliced crosswise

1 carrot, halved lengthwise and very thinly sliced crosswise

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 teaspoon fine sea salt

1/4 teaspoon dried oregano


Directions 

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.

Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.

Let stand 30 minutes for flavors to develop.

Hussah

(Recipe and Image of Salad Courtesy of Epicurious)


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


Sweet and Tart June 03 2013, 0 Comments

 

What’s not to love about pineapples?  They have an interesting shape, they remind us of the tropics, and most importantly they are so sweet and tart.  Since pineapples are still in season, why not try a healthy and yummy Pineapple - Red Quinoa Parfait for breakfast.  It will add a sweet tropical twist to your day.  

 

Makes 1 Serving

Ingredients

1/2 teaspoon ground cinnamon

6 ounces plain fat-free Greek or soy yogurt, preferably organic

1 cup fresh pineapple, cut into chunks

1/2 cup cooked red quinoa, chilled

2 tablespoons sliced almonds

Directions

Fold cinnamon into yogurt. 

In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.

 

Hussah

Pineapple Cocktail Napkins sold as a set of four. 

(Recipe and parfait image courtesy of Whole Living)


Arabesque Mysticism May 20 2013, 0 Comments

Moroccan architecture always mystifies with it’s intricate geometric shapes.  Whether it’s the  detailed floor tiling that was set by hand, or the amazing patterns created by the repetition of shapes in the building. 

Other moving arabesque structures are the beautiful Jalis in Indian palaces.  They also have a certain allure, and that comes from the meticulous work that has gone into them.  

 

Traditional arabesque architecture and the craftsmanship that has gone into these magnificent structures has influenced us at ecru.  This has led to the production of the Geo Flow Print table mat and napkin, so your mind kind wander to Morocco and dream of Mughal India.  

 

Hussah

(Images courtesy of Wikipedia, Pintrest, & ecru) 


Season Of The Crab May 08 2013, 0 Comments

We like to keep it light during the summer, especially with our food.  With all the beautiful produce available at the markets all we want to do is eat fresh salads.  And since you know we love our crabs, we definitely want to add some fresh crab meat to the mix.  Here’s a delicious Crab, Mango, and Avocado Salad to snack  on while you spend your afternoon at the pool. Enjoy!

Makes 4 Servings 

Ingredients

3 tablespoons orange juice

1 tablespoon fresh lime juice

1 tablespoon honey

1 teaspoon grated orange peel

3 tablespoons olive oil

1/2 red onion, sliced paper-thin

1 pound fresh lump crabmeat, picked over, separated into chunks

1 large mango, peeled, pitted, sliced

1 large avocado, halved, pitted, peeled, sliced

12 large Boston lettuce leaves

Preparation

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

(Recipe and salad image courtesy of Bon Appetit


Palm Trees, Ocean Breeze May 06 2013, 0 Comments

Growing up in the Middle East, especially in Kuwait, you cannot but help feeling a certain connection to palm trees.  They evoke a sense of hospitality, rest, and abundance.  

When summer comes along you eagerly await the date season when you can eat them ripe off of the tree.  It’s not only the date palm that has a special place in our heart, but also the coconut palm that awakens our desire to escape to a secluded beach.  

ecru created the palm print to bring you a welcoming sense of serenity.  So why not enjoy some fresh dates and coconut water this summer while relaxing on our palm cushions.  

 

Hussah 

(Images courtesy of Pintrest, Ruby Lane, & ecru)


ecru's Pop Up Launch April 16 2013, 0 Comments

 

 

Please join us at the launch of ecru. We hope you love it, just as much as we love creating it. 

ecru 


A Little More Juice April 15 2013, 1 Comment

If our behind the scenes photos from last week didn't quench your thirst, here's a little teaser video of 'When Life Gives You Lemons'.  Stay tuned for the full noon collection at the ecru Pop-Up Shop launching next week. 

ecru 


Just A Squeeze Of Lemon April 10 2013, 0 Comments

Here’s a little sneak behind the scenes of the magical noon for ecru ‘When Life Gives You Lemons’ shoot. Stay tuned for the final juice.

ecru 


Holi Post Better Late Than Never April 03 2013, 0 Comments

I can safely say, for those who manufacture in India, Holi is that time of year when you constantly cringe, knowing all your deadlines are due, and that absolutely nothing will get done. 

Because the first thing that happens when Holi approaches is that although everyone can speak of nothing else, the actual date that Holi falls on can not be pin pointed. 

'Some time around the 20th till the 29th, it's definitely one of those days'.  

The pre warning begins around two weeks in advance, 'Don't forget, it's HOLI, every one is returning to their village, all work will stop!' Whether they are going 1 week before or staying a week later also depends on when the date falls.

Frustration builds and you find yourself detesting absolutely everyone. 

From the happy tourists who arrive wearing the predictable white kurta pyjama, flip flops and huge Canon cameras complete with the wide angle lens, which you know isn't going to make it through the colorful, chaotic and highly wet festival of Holi. 

To your friends who smugly inform you of their elaborate Holi holiday plans that they've pre organized as not to endure the stress of watching their production being abandoned.

I'm never that organized. 

This year, although Holi was bumpy, manufacturing wise, I must say I was quite excited. 

A friend explained the mythological history of Holi, and like most holidays that fall around this time of year, it has to do with harvesting and the reformation of crops. 

It has developed into the festival of color, where everyone is basically intoxicated from the morning's start. The protocol is to dress in white, leave the house armed with water guns or buckets, and pigments which you have purchased the night before. 

Grandmothers, children, milk vendors, everyone comes out and goes completely wild. By the time you reach where ever it is that you are going to play Holi, you have probably been completely sprayed by a rainbow of colors on the street and are soaking wet.

It's a completely surreal feeling, and what is even better is that you can physically feel all tension and stress left behind as everyone runs frantically, spraying each other with water so the fluorescent pigments stick. Strangers roar at each other and join forces to gang up on others. I have no other way to describe it but surreal. 

By the end of the day, nothing makes sense. Everyone is an intoxicated blur of color and is completely worn out, but extremely happy and relaxed.

Generally life resumes to normal the day after Holi, at least with those who have returned from their villages. And it's an amazing feeling to try to keep a straight face and actually talk work while everyone, including yourself, has remnants of faint Holi stains that refuse to scrub off or green hair that will need a few more washes to resume it's natural color. 

Life is some how put into perspective, seriousness and stress are replaced by absurdity and foolishness. And it feels so good.  

Nur

(Images courtesy of ecru & Juliette Dumerchat)


The 'Carmen' Bowls March 25 2013, 0 Comments

Fruits are always a great way to sweeten your day especially if they are exotic like a pineapple.  That’s why we are happy to introduce you to the ‘Carmen’ bowls, as they are inspired by Carmen Miranda’s fruity headdress. 

Our ‘Carmen’ bowls are first hand carved in wood, and lacquered in a special varnish before they are carefully silver leafed.  Super thin sheets of silver are hammered, so they are thinner than paper.  The leaf is then placed on the lacquered bowl so gently that one cannot breath during the process as the silver may fly away. Once these bowls are filled with fruit they are sure to freshen up your kitchen counter or table.

ecru

 


Endless Blue March 13 2013, 0 Comments

There’s  nothing like a bright blue sky once the sun shines and clears out a dark storm.  That perfect smell of clean air all around you feels like a never ending dream.  Sitting on the grass looking up at the majesty of the sky,  or lying on the sand while taking in the different shades of blue the sky creates as it touches the sea. 

And Since ecru’s leading collection is ‘By The Sea’, it’s only natural for us to be inspired to use different shades of blue in our prints and products.  Ultimately creating a sense of calmness and coolness in your home during the long hot summer.  

 

Hussah

(Images courtesy of Milton H. Greene, ecru, Design Sponge, and Vivere)   


Artichoke, Baby March 11 2013, 0 Comments

When spring blooms, it means fresh possibilities are around every corner.  Other than the excitement of warmer weather that is affiliated with the season, there is the endless range of delicious produce.  

A favorite spring vegetable of ours is the artichoke, and what’s not to love about an artichoke.  It’s hard exterior when peeled leaf by leaf exposes a soft and scrumptious heart.  One of our signature prints at ecru is baby artichokes. So while you wait for our launch, why don’t you eat up some to satisfy your craving. 

Hussah

(Images courtesy of Basquiat, Laurie Frankel, Slate, Snippet & Ink, and ecru) 


Technicolor Dreams With Slim Aarons February 20 2013, 0 Comments

Our love for Slim Aarons photographs should not come as a surprise, since we are already quite consumed 'By the Sea'.  Aarons, a society photographer, immortalized pastimes such as lazing by the pool or strolling by the beach in a vibrant way.  He became famous for "photographing attractive people doing attractive things in attractive places".  

Aarons bright photographs evoke the golden age of technicolor cinema where everything is carefree and upbeat.  His collection of images from the late 1950's and early 1960's of women glamorously lounging by the pool are highly inspirational.  That pop of color in Aarons photos is highly uplifting, and makes us want to brighten up your day with our upcoming ecru products.  

Hussah

(Images courtesy of Slim Aarons) 


Seashells By The Seashore February 04 2013, 0 Comments

As a child, one of the favorite past times on the beach is collecting seashells.  The thrill of finding unique shapes, different colors, and finally showing off your bucket full of treasures to your family. 

We are all attracted to the mysteries of the ocean.  It's salty scents and calming sounds, which is why we have taken the ocean, in all her glory, as inspiration for our launching collection.  We plan on rekindling your childhood memories of outings by the sea.  

'The sea, once it casts its spell holds one in its net of wonder forever' Jacques Cousteau.  

Hussah

(Images courtesy of Pintrest, 1001 Treasures, Glamour Magazine, The Graphics Fairy, and ecru)


Welcome to our Dream World January 08 2013, 0 Comments




ecru is a lifestyle more than a product.


It's appreciating discreet scents from the jasmine bush that linger outside your door.
Connecting with the artisan responsible for your intricate cotton dhurrie. Allowing the vibrant color of your block printed table cloth to lift your mood. Instinctively rubbing a cashmere throw between your fingers whenever you pass by it. Losing yourself in your freshly laundered towels. ecru is remembering to enjoy the simple luxuries of your home.


We hope you love it, just as much as we love creating it.


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