20 10 / 2014

17 10 / 2014

Thank you Mads, that was the answer I was looking for. 

(Source: missmischalecter, via gingerexplosion)

16 10 / 2014

15 10 / 2014

hermionejg:

It deeply upsets me when people do not find Hamlet hilarious.

(Source: tenscupcake, via flyingfabric)

12 10 / 2014

wowitsfood:

OVEN ROASTED ROOT VEGETABLES
This is a staple that I’ve basically grown up with and it will forever be a favourite. Why? Just look at it. It’s beautiful and its so easy and so tasty! And it’s totally good for you.

All you’ll need is:

  • Any root vegetables you like. Beets, potatoes, leeks, onions, celeriac, carrots, etc.
  • Any herbs you like. I used fresh rosemary
  • A bit of lemon juice, maybe some zest as well if you’re into that
  • Enough olive oil to coat your veggies
  • A few cloves of garlic, smashed 
  • Salt and pepper (you can always add more once they’re roasted)

Here’s the trick. That a plastic bag, like one you’d normally use for trash, and coat the inside of a large bowl with it, folding the opening of the bag over the edges of the bowl. Clever, eh? Chop up your veggies into rustic pieces (try to keep them around the same size so they’ll cook evenly) and put them in the bowl/bag. Add olive oil, seasonings, herbs, the whole shebang and toss the bowl to mix it. Line a tray with baking sheet and spread out your veggies on it. Bake for about 45 minutes, checking once in a while to see how they’re doing, obviously small pieces will cook faster than large pieces.
And there you go. Super easy, impressive looking, very tasty veggies that go well with basically anything. 

09 10 / 2014

Just finished season 3 of White Collar…. and let me just conclude: that is not ok… how can you end a season like that?! Nope not ok….

09 10 / 2014

08 10 / 2014

wowitsfood:

EASY HOMEMADE ROASTED SALSAWho doesn’t love a good salsa? You can buy pretty decent ones almost everywhere, but you have no way of knowing what’s in them. By making it yourself you have all the control, and you’re saving money! Pretty sweet deal, huh? Now, if you use canned tomatoes to make it, you’d get a more intense red colour, but I decided to go for fresh tomatoes. 
You’ll need:
4 large tomatoes
1/2 large onion (or a whole smaller one)
2 cloves of garlic
1 jalapeño
A bit of lemon/lime juice
Any herbs you might want to add (fresh coriander is the most authentic but you can go for whatever suits you)
Salt and pepper to taste
Line a tray with some baking sheet. Cut your tomatoes and onions into wedges, and grill in the oven until the exterior starts getting a bit of colour. The onions will finish before the tomatoes, so just pick those out when they’re good and leave the tomatoes in for longer. Once they’re done, leave it all to cool down.Once cool, add all your ingredients to a blender and blitz it until you’re happy with the texture. Some like it chunky, some don’t. Leave it in the fridge for a little bit for the flavour to develop and you’ve got your own homemade fresh salsa!(There’s a bowl of guacamole in the background, recipe coming up)

wowitsfood:

EASY HOMEMADE ROASTED SALSA
Who doesn’t love a good salsa? You can buy pretty decent ones almost everywhere, but you have no way of knowing what’s in them. By making it yourself you have all the control, and you’re saving money! Pretty sweet deal, huh? Now, if you use canned tomatoes to make it, you’d get a more intense red colour, but I decided to go for fresh tomatoes. 

You’ll need:

  • 4 large tomatoes
  • 1/2 large onion (or a whole smaller one)
  • 2 cloves of garlic
  • 1 jalapeño
  • A bit of lemon/lime juice
  • Any herbs you might want to add (fresh coriander is the most authentic but you can go for whatever suits you)
  • Salt and pepper to taste

Line a tray with some baking sheet. Cut your tomatoes and onions into wedges, and grill in the oven until the exterior starts getting a bit of colour. The onions will finish before the tomatoes, so just pick those out when they’re good and leave the tomatoes in for longer. Once they’re done, leave it all to cool down.
Once cool, add all your ingredients to a blender and blitz it until you’re happy with the texture. Some like it chunky, some don’t. Leave it in the fridge for a little bit for the flavour to develop and you’ve got your own homemade fresh salsa!
(There’s a bowl of guacamole in the background, recipe coming up)

08 10 / 2014

brownkitten:

welcome to art school

brownkitten:

welcome to art school

(via headlessandrunning)

03 10 / 2014

wowitsfood:

Chocolate cake with sea-buckthorn mousse and geléeThis one would sit well beside a pumpkin for ant Halloween party. With a rich chocolate bottom and a sharp orange berry topping - no artificial food coloring needed. 
A basic recipe for chocolate cake is not hard to come by, you might already have a favorite. If you do, just use that one if not: I used this one. 
The mousse
3 pasteurized egg-whites
1 dl sugar
2 leafs of gelatin 
4 handfuls of berries
enough water to cover the berries
Boil the berries with the water and the sugar on medium heat for about ½ hour - or until the berries soften and start to dissolve. while it is cooking let the gelatin soak in cold water for about 10min. Ones the berries are done press the mixture through a sieve. Mix the gelatin with a few spoonfuls of boiling water and stir til it is dissolved. Mix gelatin and the berry liquid. Wait until it cools. Now whip the egg whites until you can turn the bowl upside down without the egg whites falling out. Pour a little of the cooled berry liquid into the egg whites and mix carefully. Repeat.  Now let it cool in the fridge.

The Gelée
3 handfuls of berries
2 leafs of gelatin 
2sp sugar
1dl water.
Like with the mousse: boil the berries, the water and the sugar until the berries soften and start coming apart. Run the mixture through a sieve. Prepare the gelatin like before (see above) and mix it with the berry liquid. Pour into a container that will fit in your fridge - the layer of liquid should only be about 5mm thick. let it rest in the fridge until it stiffens. Now all you gotta do is put it together - Good Luck!

wowitsfood:

Chocolate cake with sea-buckthorn mousse and gelée
This one would sit well beside a pumpkin for ant Halloween party. With a rich chocolate bottom and a sharp orange berry topping - no artificial food coloring needed. 

A basic recipe for chocolate cake is not hard to come by, you might already have a favorite. If you do, just use that one if not: I used this one

The mousse

  • 3 pasteurized egg-whites
  • 1 dl sugar
  • 2 leafs of gelatin 
  • 4 handfuls of berries
  • enough water to cover the berries

Boil the berries with the water and the sugar on medium heat for about ½ hour - or until the berries soften and start to dissolve. while it is cooking let the gelatin soak in cold water for about 10min. Ones the berries are done press the mixture through a sieve. Mix the gelatin with a few spoonfuls of boiling water and stir til it is dissolved. Mix gelatin and the berry liquid. Wait until it cools. Now whip the egg whites until you can turn the bowl upside down without the egg whites falling out. Pour a little of the cooled berry liquid into the egg whites and mix carefully. Repeat.  Now let it cool in the fridge.

The Gelée

  • 3 handfuls of berries
  • 2 leafs of gelatin 
  • 2sp sugar
  • 1dl water.

Like with the mousse: boil the berries, the water and the sugar until the berries soften and start coming apart. Run the mixture through a sieve. Prepare the gelatin like before (see above) and mix it with the berry liquid. Pour into a container that will fit in your fridge - the layer of liquid should only be about 5mm thick. let it rest in the fridge until it stiffens. Now all you gotta do is put it together - Good Luck!