Friday, 28 September 2012


Have a wonderful weekend everyone!

image 1 via Etsy    .    image 2 via Glen Proebstel

Wednesday, 26 September 2012

Sweet Paul Magazine

I was checking the Sweet Paul Magazine - Fall 2012 and was amazed by the wonderful, warm colours of the photographies I found. I recommend checking the link above for many more beautiful pictures and recipes that look delicious for a cold and rainy day like today. And the colour scheme looks wonderful for the home too!

all images via Sweet Paul Magazine

Monday, 24 September 2012

Apple Pie

Last week my friend Linda was picking some apples and saying that she wanted to make an apple pie. So I promised her to put on the blog the recipe of the only apple pie I actually like. Until I was maybe 20 or 21 years old I hated apple pie. The problem was, I didn't like the thick, soft, gooey layer of apple. Then my sister gave me this recipe which has a very thin layer of apple and, as a bonus, it has a topping made of butter and sugar caramelized, and now I love apple pie...well, this one at least. And now that I think of it, this was the first baked desert I made. It's simple and quick and anyone with no experience in baking can do it.


250g flour
125g butter
1 egg

125g sugar
125g butter

3 or 4 apples

Mix all the ingredients for the dough and let it rest for 20 min. Pre-heat the oven at 180.C. Cover a deep-dish pie plate (coated with cooking spray or butter and flour) with a thin layer of dough (just enough so it won't break) leaving a slightly elevated border all around. Cut the apples in very thin slices (and when I say thin I mean really thin) and cover the base of the pie placing them like an open fan. For the topping, melt the sugar and the butter in a sauce pan and pour it over the entire pie. Goes to the oven for 30 min. 

I love to make a small change and add grated gruyère cheese on top of everything at around 15 min after being in the oven. But some people call me weird because of that... they really don't know what they are missing! The contrast between the sweet and the salty is divine. But for the more traditional approach just sprinkle some cinnamon on top, after the pie has cooled down, and serve with vanilla ice-cream or whipped cream

all photos by me

Sunday, 23 September 2012

Ladder as a blanket rack

If you are like me and like to collect blankets, here is good idea on how to include them in your home's decoration. You can find or buy an old ladder, and it doesn't even have to be an expensive one, and hang your blankets, bathroom or kitchen towels, or even clothes. I got myself one made of bamboo and painted white (really cheap, by the way, because I refuse to pay 200 euros for an old ladder!). I got it originally to put in the living room with my blankets but, after looking at all these inspiring images, I can't decide where I want it to be.
via Dyrup
via VTWonen
via Eva Balck design
via French Larkspur
via Buckets of Burlap
via Bolig magasinet
via Sköna Hem
via Pottery Barn
via Apartment Therapy
via Allt i Hemmet
via A Beach Cottage
via Graham and Green

Friday, 21 September 2012

Scandinavina style - ceramist Anne Black

Today I want to share some of the work of the Danish designer Anne Black. Her ceramics have the clean elegance of the classics mixed with contemporary and simple graphics and colours. They are a perfect example of Scandinavian style and you can actually find her products in many styled photographies of Scandinavian homes. 

Tilt collection via Huset shop
Tilt collection via Huset shop
Tilt collection via Huset shop

Tilt collection via ShopAnne Black

Tilt collection via ShopAnne Black

Hay-black vases collection via Huset shop
Hay-black vases collection via ShopAnne Black
Hay-black vases collection via ShopAnne Black
Seam collection via ShopAnne Black

Seam collection via ShopAnne Black

Seam collection via ShopAnne Black

Thursday, 20 September 2012

In the mood for Copper

photo by Daniella Witte
via House to Home
via Templeton
Styling: Cleo Scheulderman
Fotografie: Jeroen van der Spek
via VTWonen
Le Korpusiør by Strek Collective
via Plus One Berlin
photo by  Jake Curtis via House&Garden
via ferm Living
via Zaffero
via Anthropologie

Monday, 17 September 2012

Orange and Blackcurrants Muffins - recipe

Last week, my friend Linda suggested we should go pick blackcurrants to make some jam. Before I moved to Denmark I was always very much of a city girl, so picking my own berries sounded really exciting... plus, I had no idea what blackcurrants were! With the help of Google translate I found out it was something that I only knew from a concentrated drink but had never actually seen the fruit. It was a fun and new experience, and when I got home I just couldn't wait to make the jam. I left the blackcurrants in the sink, in cold water, for 30 min. and then followed, more or lees, the same recipe that I use for strawberry jam, only this time I actually used half the weight of the berries of sugar. (note: the damn things release a lot of juice when you handle them, careful with stains in your clothes or even the kitchen counter).

I saved a few berries but wasn't sure what to do with them until I saw some muffins on TV (on a commercial I think, wasn't really paying attention) and decided that that's what I wanted - blackcurrant muffins. I looked up some cake recipes and picked my grandmothers orange cake. I figured it would be consistent enough for muffins, I liked the idea of the 2 flavours together and... I had oranges at home. The idea was to make just some normal cake mixture, pour it in silicone muffin forms and add blackcurrants (I also made some with little pieces of dark chocolate for Emil  because he doesn't like berries).

The result was delicious! So I'm writing here the recipe:

250g sugar
150g butter
250g all purpose flour
4 eggs (separate yolks and whites)
1 big orange (zest and juice)
2 tea spoons baking powder
100 ml milk
a few blackcurrants

Pre-heat the oven at 180.C
Mix the sugar with the butter. Beat well.
Add the yolks and the orange zest. Beat a bit more.
Alternate adding the flour and the milk. Beat slowly.
Add the orange juice. Beat again.
Beat the egg whites until stiffened and then mix them by hand with the rest of the cake mixture.
Pour the mixture in muffin forms and add 3 blackcurrants to each.
Goes to the oven for 20 min. (for a cake it should take 1 hour in the oven)

all photos by me

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