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.
Thursday, November 21, 2013
Wednesday, November 20, 2013
Tuesday, November 19, 2013
Monday, November 18, 2013
Saturday, November 16, 2013
Friday, November 15, 2013
a typical ' winter' dish for me, easy to make and no problem to get the right ingredients for it's this time of year. and.......delicious. thanks paul lowe, who wrote the recipe, and colin cooke for making this image.
pasta with cabbage and chanterells
1 tablespoon olive oil
2 shallots, thinly sliced
3 garlic gloves, thinly slices
200 gr. cubed pancetta
1/4 savoy cabbage head, shredded
salt and pepper, to taste
2 tablespoons butter
50 gr. chanterells, cleaned and cut in half
500 gr. cooked pasta, preferably penne or tortiglioni
50 gr. grated pecorino
heat the oil in a large pan and saute the shallots and garlic and saute until the bacon starts to get some color.
add cabbage and sauté until it just goes soft.
season with salt and pepper.
melt the butter in a pan and sauté the mushrooms golden.
place the mixtures over the freshly cooked pasta.
add the pecorino and serve.
Thursday, November 14, 2013
Wednesday, November 13, 2013
in the life of a bowerbird, sibella court reveals her very personal and surprising approach to collecting and collections. a bowerbird is an australian native bird that builds a reedy ground nest and goes to extraordinary lenghts to decorate it with stolen goods and found objects like shells, bones, shiny milk caps etc. love to have it for christmas!!
Tuesday, November 12, 2013
Monday, November 11, 2013
Saturday, November 9, 2013
Friday, November 8, 2013
i've picked all the quinces form my tree in the garden, i so love the way they smell. and the way they taste of course, but that needs some work first..... poached and roasted they make a delicious desert. photo: john dummerbring 500 ml water with 4 tbsp sugar to a boil to make a syrup. add 2 star anise and 4 not to big halved quinces and let it simmer until the quinces are tender. it will take al least 25 minutes, but it can be longer depending on the quinces, check with the point of a knife from time to time.
preheat the oven to 18o ºC.
place the quince in a shallow ovenproof dish, pour the syrup over the quinces and sprinkle with sugar. roast the quince for 20-30 minutes till very soft. drizzle the quinces with the cooking juices and serve with a dollop of whipped cream.
Thursday, November 7, 2013
Wednesday, November 6, 2013
make taste, not waste. the wasting of food is a big problem, did you know that an average family in the western world throws away about 15% of their food every year.......this book shows you how to cook without wasting food, via bol. nice images by hotze eisma. i bought it myself and to be honest, for me is was more a good book for the moment i don't have any inspiration anymore and i want to make a quick and easy meal.
Tuesday, November 5, 2013
build, shelvings made of a series of indentical units that also can be used as stools or tables, by jack godfrey wood and tom ballhatchet for movisi. inspiring window featuring the work of japanese manga artist katsuhiro otomo by rei kawakubo of comme des garcons at dover street market, rei kawakubo's beautiful 'warehouse' in london. bracelet maison martin margiela