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Time for an SZ Stay-cation!

For the days spent lounging in the park, or sprawled out in the back garden by the pool, hiking up a cliff or jumping in the waves - add a dose of block printed daydreams. Here is a selection of European cities that cannot go unvisited without a dash of SZ magic!     After a long day on the rocky beaches of Hydra, slip into your favourite SZ Isle Frock and head to the Xeri Elia Douskos tavern for an authentic dinner. The speciality? Grilled fish of course!  In the summer, the tables are set outside under the trees and it is not uncommon for musicians to play traditional tunes from the Greek repertoire.      The Abbey of...

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SZatHome Recipes with Rosie: Tahini and cumin chickpeas

Tahini and cumin chickpeas   This is incredible quick and totally addictive. Reserve the juice from the chickpea jars - this is aquafaba and can be whipped like egg yolks for vegan meringues or toppings to a whiskey sour.   Serves 4-6 as a side   1 tbsp olive oil 3 tbsp capers 2 x 400g tins cooked chickpeas   For the dressing 3 tbsp tahini 1/2 large garlic clove 1 tbsp toasted cumin seeds zest and juice of 1/2 unwaxed lemon 1 tsp red wine vinegar 1tbsp warm water pinch of salt and pepper   small handful parsley leaves, chopped     Warm the olive oil in a small pan over a medium heat. Add the capers and slowly...

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SZatHome Recipes by Rosie: Turmeric eggs with yogurt

Turmeric eggs with yogurt   Make 4 times the quantity of onions and use as a base for curry, soup, fried rice or more eggs for tomorrow’s breakfast. If you like very very crispy eggs, fill the frying pan with 1/2 cm olive oil - beware of spitting though.   Serves 2   For the turmeric onions 30g butter drizzle olive oil, plus extra to serve 1 large onion, finely sliced 3/4 tsp ground turmeric 1/2 large garlic clove, finely sliced   2-4 free-range eggs 4 generous spoonfuls natural Greek yogurt handful parsley leaves, roughly chopped 1 spring onion, roughly chopped chili flakes to serve   Heat half the butter and oil in a frying pan then add the onion,...

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SZatHome Recipes by Rosie: Spice-roasted squash with goats milk yogurt labneh and fresh herbs

Spice-roasted squash with goats milk yogurt labneh and fresh herbs   Make this with natural yogurt if you prefer. Keep any leftover labneh in a sealed container in the fridge for up to 5 days. Add edible flowers and toasted seeds and nuts and serve on a platter if you like.   Serves 4   You will need: a muslin or a few layers of cheesecloth a sieve string   For the labneh 450g goats milk yogurt 1 tsp salt   For the butternut squash 1 butternut squash 2 tbsp extra virgin olive, plus extra to serve 1 tsp nigella seeds 1/2 tsp fennel seed 1 tsp mixed spice 1/2 tsp Turkish chili flakes pinch of salt   To serve...

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SZatHome with Rosie Ramsden

  My name is Rosie Ramsden. I’m a food stylist, cookery writer and author of The Recipe Wheel (Ebury, 2014), and host of life drawing supper club, Charcoal (@charcoalartclub). I live in Hackney, London with my husband and two kids. It’s a chaotic, untidy and colourful life at number 53.       I miss cookbook shoots and Charcoal (@charcoalartclub). Home-time has been fruitful though. I get my paints out whenever possible; a splash of watercolor here and there, painting a wall with Bauwerk, or hiding away to mix some oils for a canvas goes a long way to making me a happier person. It’s as messy and creative as cooking, but with usually less washing up.      The...

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