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

totally love this, a wood oven in the shape as a giant rotating disco ball, in vienna's disco volante, designed by madame mohr studio

johannes van dam 1946-2013

photo: harry meijer

san pellegrino, my kid say it's the best, reblogged from hanna's room

that light, instant summer feeling, reblogged from rural girl, inspiring blog

mojito, reblogged from that flower shop loves

'tarte au citron', a typical french lemon tart, photo: mikkel vang

pastry:
175 gr plain flour
0,5 tsp salt
115 cold butter, unsalted
1 free range egg yoke, beaten with 2 tbsp ice cold water

filling:
zest of 2 to 3 lemons
1,5 dl lemon juice
100 gr sugar
1,25 dl cream
3 big free range eggs
3 big free range egg yokes

place flour and salt in a bowl, add the butter and cut the butter with 2 knifes into little cubes,
add the egg yoke mixture and knead into a smooth dough. wrap in cling film and refrigerate for about an hour.
preheat the oven to 200 ºc
grease a 23 cm loose bottomed fluted tart tin.
roll out the pastry on a lightly floured surface, wrap the pasty around the rolling pin and carefully unroll it over the tart tin. prick holes with a fork, line with baking parchment and fill with baking beans.
bake blind for 15 minutes, take out of the oven and lift out parchment and beans. reduce the temperature to 190 ºc.

for the filling, whisk lemon juice and zest with the sugar. while whisking slowly add the cream and one by one the eggs. place the tart tin on a baking sheet, pour the filling in the pastry and carefully place the baking sheet with the tart tin in the oven.
bake for 20 minutes, leave to cool completely on a baking rack.

recipe by leonoor ottink

i'm not really a cake flag person, but these are so cute....., handmade in house, by heriott grace. and let's make panna cotta immediatley! smart bed for small spaces, by matera via dwr,  seems such a logical way to use the space under the bed, i wonder why not all the beds come with storage?

thai yellow curry with chicken, easiest recipe in the world! photo: leonoor ottink

500 gr. free range chicken breast, cut in pieces
3 cloves of garlic, sliced
1 onion, cut in quarters and each quarter cut in half again
3 tbsp of thai yellow curry paste (available at asian supermarket)
6 dl canned coconut milk
1 potato, peeled and cut into cubes
1 stalk of lemongrass, outer leaves removed, crushed a bit with side of a knife
2 tbsp oil

heat the oil in a wok over medium high heat. add the onions and garlic and cook for 3 minutes. add the curry paste and cook for 1 minute. add half of the coconut milk and the lemongrass, bring to a boil and let it cook over high heat for 5 minutes, stir frequently. add the rest of the coconut milk, bring to a boil again and stir in the chicken and potato. lower the heat and let it simmer for 20 minutes, until chicken and potato are tender. 

serve with steamed rice and stir-fryed vegetables with oyster sauce.

my greatest culinary hero and widely admired cookbook writer claudia roden receives dutch award 'johannes van damprijs' for all her works. she is best known for her classic works on middle eastern and mediterranean cookery and her award winning magnum opus 'the book of jewish food'. she recently published her newest book 'the food of spain' that immediately became 'the sunday times cookbook of the year 2012'.  she is not just a fantastic cook, she is also a great writer. she writes as a culinary anthropologist, always includes ethnography and history of the kitchen and table, she traces the origin of each recipe and tells background stories of the food.  i've had her 'book of middle eastern food' on my bedside table for years, every night i read one story or recipe before i go to sleep....

blanket by edith dekyndt, work in progress, the chaines, roasted quinces, just before they became a delicious desert, photos: leonoor ottink

champagne time, reblogged from library of beauty, or festive spumante with pomegranate syrup, photo: mikkel vang

reblogged from the affable excess

 home made meringues

coming soon....

amazon

 olive oil can www.webstaurantstore.com

lunch box

www.ancientindustries.com

Macarons by Laduree, need I say more.... even a visit to their website is a little celebration!

(source:www.laduree.fr)

Favorite Kitchen Tools

Really, buy yourself a vegetable steamer! It's quick, it's health, it retains the natural flavors, and brightness of the food and this one costs you almost nothing!

{Photo's by Joran Spakman}