Tuesday, September 30, 2014

THINGS

green bottle, vintage find by april & may. oh yes, autumn has begun, i'm a big fan of my hunter boots,  image reblogged from batixa, blanket via shopat851, posted by leonoor 

Monday, September 29, 2014

THINGS


Timber & Ceramic Sculptures by Caroline Slotte | Yellowtrace



beautiful vintage ceramic plates by caroline slotte, from the series unidentified. visit her site here, there's so much more of her work to admire. and what about these gorgeous designed cans of tempt cider a danish brand, designed by ddb denmark, found on thedieline. altough i have serious doubts about apple cider flavoured with strawberry & lime, i'm certainly planning on tasting it, if only for the cans. available on line here

Friday, September 26, 2014

INTERIOR

I received this very nice apartment in copenhagen/denmark, photographed by nathalie krag and produced by tami christiansen represented by taverne agency. it's the house of niels stroyer christophersen, partner and creative director of design company frama.

Thursday, September 25, 2014

FOOD

artichokes, they can be harvested from spring till mid autumn. they're delicious and not at all difficult to prepare. braised artichokes, images & recipemelina hammer

12 baby artichokes
250 ml verjus or a mixture of lemon juice & dry white wine (1:1 ratio)
125 ml extra virgin olive oil
1 lemon rind
5 cloves garlic, peeled and bruised
a good pinch of red pepper flakes
salt & pepper to taste

trim artichoke stem ends and snap off tougher outer leaves until the more tender inner leaves remain. trim an inch from the top of each artichoke and halve lengthwise, then immediately rub the cut surfaces with lemon or place into a bowl of acidulated water, to prevent from oxidizing.
place artichokes in a large heavy-bottom pan and add verjus or lemon juice/wine mixture, olive oil, lemon, rind, and garlic cloves.
bring to boil and then reduce heat to low.
cover and simmer for 10 minutes or so, until artichokes are just tender.
sprinkle with red pepper flakes.
eat just as they are, in a salad, over pasta, or along with assorted antipasti, like prosciutto & crusty bread.


Wednesday, September 24, 2014

BOOKS & MAGAZINES

'everything diana henry cooks i want to eat' says to yotam ottolenghi on the cover of her latest book, that's exactly what i thought years ago when i read her first book, crazy water, pickled lemons. and that goes for all of her books, she has a way of writing about ingredients and the food she cooks that makes your mouth water, and her recipes are truly delicious. a change of appetite, where healthy meets delicieus, posted by leonoor

Tuesday, September 23, 2014

THINGS

yarns in vibrant colors via favorite yarn store stash, found on uppercase magazine's blog, vintage ironing boards, via etsy, silk shawl by klaus haapaniemi, do visit his store here for the most beatiful printend cushions, throws, blankets, shawls & ceramics

Monday, September 22, 2014

THINGS



handmade chocolate by marcolini's haute chocolaterie in luxury packaging with a pop-art edge designed by french fashion designer olympia le tan available through marcolini's new haute chocolaterie boutique in paris

Friday, September 19, 2014

FOOD

ah, there are still so many summer veggie's in my garden, and at the farmer's market too. beetroot, zucchini, young leeks. and green beans, I can pick a basket full once a week! cook them for 8-10 minutes until tender, sprinkle with sea salt, drizzle with good olive oil and a drop of lemon juice, hmmmm.
for the beetroots, roast them in the oven on 180 ºc, with a few sprigs of thyme, a handvol unpeeled & halved cloves of garlic, salt & pepper and drizzled with olive oil, loosly covered with aluminum foil for half an hour, remove the foil and let them roast for another 20-30 minutes until tender. cut them in slices, add 1 tbsp of really good red wine vinegar and 2-3 tbsp of the best olive oil, a handful of chopped flat leaf parsley and salt & pepper to taste. serve with a french goat's cheese and some nice bread.
about the vinegar, for this i use forum cabernet sauvignon vinegar from spain, this vinegar is aged in oak barrels to reach a perfect balance in acidity and sweetness, and combines so good with the beets. posted by leonoor

Thursday, September 18, 2014

INTERIOR

in the heart of barcelona in the area el born you can find this lovely apartment owned by a dutch couple. it used to be a sewing studio for the swimwear boutique below. you can rent this apartment too via www.nobohome.com. nice images made by hotze eisma via taverne agency.




Wednesday, September 17, 2014

BOOKS & MAGAZINES

my good friend & colleague paul lowe just came out with the latest issue of sweet paul magazine. every time he surprises the world with the beauty of food and subjects related to food. i  like the special about emilia romagna by linda pugliese and also the cuba images of ellen silverman (by the way, more about the cuban images in october when her book comes out!) and a great cauliflower special by susanna blavarg. more work of these photographers shown at taverne agency. posted by nathalie

Tuesday, September 16, 2014

THINGS

i've just picked the last tomatoes from the roofgarden and stuffed the freezer with tomato sauce, this was such a great tomato year. love these late summer evenings when it's still warm enough to eat outside on my roof terrace, image reblogged from batixa. now i'm slowly getting ready for fall…. posted by leonoor






Monday, September 15, 2014

THINGS

always love the combination of old & new, via interiors porn. pink oblong-winged katydid (amblycorypha oblongifolia), a species of katydid or bush-cricket, what a decorative creature. they can be either green, tan, pink or orange. re-usable waterbottles shaped like envelopes to fit in your bag, a brilliant idee by memobottle, available via kickstarter . posted by leonoor



Friday, September 12, 2014

FOOD


fresh figs, they are at their best now. you can either roast them with brown sugar and cinnamon and served with cream as a desert like diana henry, eat them wrapped in pancetta and baked in the oven as a snack with drinks or serve them in quarters accompanied with slices of good prosciutto crudo as an antipasta. recently these images were send to me by a fantastic creative team, tina-marie malherbe and liezel norval kruger who made this feature in south africa. posted by nathalie


Thursday, September 11, 2014

INTERIOR

get inspired by the images of marjon hoogervorst

Wednesday, September 10, 2014

BOOKS & MAGAZINES

ottolenghi's newest book, plenty more, you can all ready pre-order via the webshop ottolenghi.com or via amazon, the book will be released on october 14. i wonder if this book is as good as plenty and jerusalem, so far i'm a big fan. posted by nathalie

Tuesday, September 9, 2014

Monday, September 8, 2014

THINGS



set of 10 safari style gold drink stirrers via food 52. marble coffee table by bolia , marble makes a distinct come back in our interiors. take look at how electrical cables can be fun, more tips & tricks via lush home, posted by leonoor ottink

Friday, September 5, 2014

FOOD


red bean of adzuki is one of the most popular ingredients in traditional japanese sweets. this frozen dessert is more like a low fat ice cream or ice milk. it's made with whole milk instead of the egg yolks and heavy cream used to make the traditional rich and creamy custard-based ice cream most people are familiar with. because there is less fat, the sweet red bean flavour is more intense.
ingredients:
125 ml water
100 g sugar
250 ml canned red beans, ogura-an, or home made, look here for the recipe
160 ml milk
add water and sugar in a medium saucepan over medium high heat, stir constantly until the sugar is completely dissolved.
add the mashed beans and mix together well.
add the milk and stir constantly util the mixture begins to simmer.
remover from heat and pour the mixture into a medium bowl in an ice bath (a large bowl filled halfway with ice and water).
stir occasionally for 30 minutes until the mixture is cooled thoroughly.
pour the mixture into an ice cream maker and churn, following the manufacturers instructions, about
25-30 minutes.
transfer the ice cream to an airtight container and freeze until hardened, about 3-4 hours.
recipe: judi orlick, image: michael marquand