Monday, December 9, 2013
eastpak artstudio, 365 days, in which 56 artists, from 14 countries, on 3 continents, have turned 1 limited edition eastpak padded pak'r © into unlimited possibilities. this one is by simeon farrar. all proceeds of the sales will go to the charity organization designers against aids. watch, specially like the turquoise detail, via fab
Saturday, December 7, 2013
Friday, December 6, 2013
nelson mandela 1918-2913
photo credit festival harsh ottowa
i love the idea of making preserves of winter fruit and veggies, like chestnuts and oranges, or like in this recipe, jam made of pumpkin and vanilla. image: christel exelmans
600 g pumpkin, peeled and cut into small cubes
juice of half a lemon
400 g sugar
1 vanilla pod
1 clementine and juice of 3 clementines
scrape the seeds out of the vanilla pod.
cut the peel of the whole clementine and cut into small pieces.
place all the ingredients, including vanilla seeds and pod, in a bowl and set aside for 24 hours.
bring to the boil the next day and let it simmer while stirring all the time, for 15 minutes.
remove the foam and pour the jam into sterilized jars. cut the vanilla pod into pieces and add to the jars.
cover and turn upside down for a few minutes.
Thursday, December 5, 2013
Wednesday, December 4, 2013
Tuesday, December 3, 2013
Monday, December 2, 2013
Saturday, November 30, 2013
Friday, November 29, 2013
hmmmm, lemon tart with mascarpone and pistachio nuts, for a bit of sunshine during these darkest months of the year. image susanna blavarg, recipe wanna frying liedgren
150 g butter
60 g sugar
100 g oatmeal
50 g pistachio nuts, finely chopped
175 g flour
250 g mascarpone
3 free range egg whites
150 g icing sugar
1 vanilla pod
grated zest and juice of 1 organic lemon
200 g sugar
2 dl water
preheat the oven to 200 ºc.
melt the butter in a saucepan, stir in the sugar, oatmeal, nuts and flour, until it forms a dough.
press out the dough into a springform and pre-bake the piecrust for about 15 minutes or until golden.
cut the lemons into thin slices and remove the pips.
boil the lemon slices in the water for 1 minute, than drain in a colander, take out and place on a tray.
open the vanilla pod and scrape out the seeds, mix them with a little icing sugar.
beat the egg whites until stiff.
beat the mascarpone with the icing sugar, vanilla seeds, lemon juice and zest until it forms a fluffy mousse. fold in the stiff egg white.
take the piecrust out of the springform while it is still warm and place on a dish.
when it has cooled, fill the piecrust with the lemon mousse and decorate with the candied lemon slices.
Thursday, November 28, 2013
Wednesday, November 27, 2013
Tuesday, November 26, 2013
Monday, November 25, 2013
Saturday, November 23, 2013
Friday, November 22, 2013
this is really the time of the year to eat apple pie, this is my favorite recipe for an old fashioned dutch apple pie.image: colin cooke
350 gr. flour
250 gr. butter + some extra
175 gr. sugar + some extra
6-8 apples, depending on their size
salt, 1/2 tsp
place butter and sugar and salt in a bowl.
cut the butter in the flour mixture with to knives into small cubes.
knead with 2 hands until it forms a ball, wrap in plastic foil and refrigerate.
peel the apples and cut into small cubes.
butter a 23 cm springform with the extra butter.
heat the oven to 180 ºc.
line the bottom and sides of the springform with 2/3 of the dough.
add half of the apples, spread them out evenly on the bottom and sprinkle with some sugar and cinnamon, add the rest of the apples and sprinkle with sugar and cinnamon again.
on a lightly floured surface roll the remaining dough with your hands into strips and layer them over the apples to form a raster, cover no more then 3/4 of the apples, you still want to see them.
finish with a large stripe along the side of the springform.
bake in the oven for 1 hour or until golden brown.
let the pie cool completely before removing the springform.
serve with whipped cream.