Monthly Archives: February 2011

Retro Scandinavian Style Posters

I discovered Jan Skácelík via the Style-Files and what a great find it was. Jan is a graphic designer based in the Czech Republic who produces these fantastic retro prints inspired by  Scandinavian mid century modern design, Cathrineholm, Stig Lindberg, Marianne Westman etc. Here are some of my favourites:

Source: Style-Files & Handz

Star cakes

I’m thinking this would be a great way to serve sponge cake at a party:

 LIMELIGHT STARS

INGREDIENTS

300g tub sour cream
½ cup icing sugar, plus extra, for dusting
¼ cup thickened cream
finely grated zest and juice 1 lime
1 rectangular double sponge, unfilled
edible gold glitter
METHOD
 
  1. Line a 20 x 30cm slice pan with baking paper.
  2. In a small bowl, using an electric mixer, beat sour cream, icing sugar, cream, juice and zest until thick.
  3. Using a sharp knife, cut both sponge cakes in half horizontally. Place two pieces of sponge side by side in pan. Spread cream mixture evenly over sponge. Cover with plastic wrap and chill for 1 hour.
  4. Using a 5cm star cutter, cut out 12 stars from tray. Then cut out 12 star shapes from remaining sponge. Sandwich together. Dust with extra icing sugar and edible gold glitter to serve.

Makes approx 12

Source: Home

Orla Kiely’s Home

I’m a big fan of all things Orla Kiely, especially her homewares. The big bold colourful prints are instantly recognisable as hers. I was really interested to see inside her home and pleased to see her signature prints popping up everywhere:

Source: House and Home

Beautiful Turn of the Century Swedish Apartment

This Apartment with its high roofs and abundance of white walls is simply beautiful. The original feature white fire place is possibly my favourite thing in this whole apartment. The owners of the  apartment, which dates back to 1904, have managed to renovate the space without loosing any of the essential character of the rooms. The use of textiles and bold printed wallpaper add focal points and interest. A very  relaxing space.

Source: Fresh Home

John Deere Rugs by Permafrost

Fantastic range of rugs by Norwegian designers Permafrost.  A quote from their site explains the background to the designs, “The John Deere rug offers a snapshot of life in rural Scandinavia. Heavy machinery has long since replaced the labor of farm animals, leaving its trademark tracks in the grass and mud. (On the outskirts of civilization, reading such tracks is a vital skill.)”.  I think these would be lovely in a kids bedroom.

Source: Permafrost

Oreo Cookie Fudge Brownies

Oreo Cookie Fudge Brownies

Ingredients:

  • 165g/51/2oz butter, plus extra for greasing
  • 200g/7oz dark chocolate grated or finely chopped
  • 3 free range eggs
  • 2 free range egg yolks
  • 1 vanilla pod, seeds only (or alternatively 2tsp vanilla extract)
  • 165g/51/2oz soft light brown sugar
  • 2 tbsp flour
  • 1tbsp cocoa powder
  • 154g/51/2oz pack of Oreo Cookies broken into quarters
  • icing sugar for dusting (optional)

Preparation:

  1. Preheat the oven to 180c/350f/Gas4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (chopped)chocolate. Leave to stand for  few minutes, or until the chocolate melts, and then stir together.  Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25 second blasts, stirring well each time.
  3. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in.  Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.
  4. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pout the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them slightly. Bake on the middle shelf of the oven for 25 – 3 minutes. The middle should be ever so slightly gooey. Leave the brownies to cool in the tin – the to will sink and crack a little.
  5. Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar if you like.

These are very rich and very, very tasty. Great baking for a wet and windy day like today…..the ones in this picture didn’t last long!

Recipe Source: Lorraine Pascale – Baking Made Easy via bbc.co.uk/food

 

Retro Chair Makeover

I picked up this chair a few months back from our local scrapstore and set about putting new foam in it and covering it some cheery  printed fabric. I’m quite pleased how it turned out.

Before and after pictures here: