Tuesday, July 30, 2013
Wednesday, July 10, 2013
Tuesday, June 18, 2013
INSPIRATION: BLOOD ORANGE AND ROSEMARY CAKE
To sweet your day...
Blood Orange and Rosemary Cake ingredients:2 stick unsalted butter, softened
1 cup superfine sugar
2 teaspoons Cointreau liqueur
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted
1 cup superfine sugar
2 teaspoons Cointreau liqueur
3 large eggs
1 blood orange, peeled, pith removed and cut into segments
1 orange, peeled, pith removed and cut into segments
3 sprigs rosemary, leaves picked
2 cups all-purpose flour, sifted
2 teaspoons baking powder, sifted
Blood Orange Syrup ingredients:
Juice of two blood oranges
Juice of two oranges
One tablespoon superfine sugar
Juice of two blood oranges
Juice of two oranges
One tablespoon superfine sugar
Blood Orange frosting ingredients:
Juice of one blood orange
2 cups powdered sugar, sifted
Juice of one blood orange
2 cups powdered sugar, sifted
1. Preheat oven to 400 degrees and grease a six-cup capacity bundt pan.
2. Use an electric mixer to cream the butter and sugar for ten minutes until light and creamy.
3. Add the Cointreau and eggs and combine. (Carol added a pinch of salt)
4. Whiz the blood orange, orange, and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.
5. Add to the batter and sugar mixture and beat together on a low speed until combined.
6. In a separate bowl, mix together the flour and baking powder.
7. With the mixer on low speed, gradually add the flour mixture to the sugar and butter mixture, beating between additions until everything is well incorporated.
2. Use an electric mixer to cream the butter and sugar for ten minutes until light and creamy.
3. Add the Cointreau and eggs and combine. (Carol added a pinch of salt)
4. Whiz the blood orange, orange, and rosemary in a food processor until the rosemary leaves are finely chopped and the oranges are blended to a pulp.
5. Add to the batter and sugar mixture and beat together on a low speed until combined.
6. In a separate bowl, mix together the flour and baking powder.
7. With the mixer on low speed, gradually add the flour mixture to the sugar and butter mixture, beating between additions until everything is well incorporated.
8. Pour the cake batter into the prepared pan. Bake for 40-50 minutes or until the top is golden and a knife comes out clean.
9. Meanwhile, to make the blood orange syrup, place the ingredients in a saucepan and bring to a boil, stirring constantly.
10. Reduce the heat to medium and simmer, stirring occasionally for 10-15 minutes or until the sugar has dissolved and the syrup has reduced to about a third. Keep warm until the cake is ready.
11. Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer. Spoon the warm syrup over the cake and leave it to be absorbed.
10. Reduce the heat to medium and simmer, stirring occasionally for 10-15 minutes or until the sugar has dissolved and the syrup has reduced to about a third. Keep warm until the cake is ready.
11. Leave the cake to cool a little before transferring it to a wire rack. Place a plate underneath the rack to catch any drips, then prick the top of the cake with a skewer. Spoon the warm syrup over the cake and leave it to be absorbed.
12. Make the frosting by combining the blood orange juice and powdered sugar until smooth. Drizzle the frosting all over the cooled cake, then chill the cake in the fridge for 20 minutes before serving.
Wednesday, June 12, 2013
Friday, June 7, 2013
THE WORLD OCEAN DAY - 8TH JUNE
Tomorrow is World Oceans Day and I would like to share with you beautiful watercolour paintings of ocean fishes by naturalist, artist and fisherman, James Prosek that I saw at Another Magazine.
Thursday, June 6, 2013
BALENCIAGA by ALEXANDER WANG: THE NEW RESORT COLLECTION
It's pretty obvious that Alexander Wang found inspiration at the Cristobal Balenciaga's archives for his new collection. I loved that he has this consideration about the house's codes but in a very contemporary way. The restricted color palette - just white, black, and shades of gray - make the collection elegant but also easy to mix the pieces. I loved the sandals too, very 'Wangy' but they seem perfectly with the collection's mood. Good work!
É perfeitamente óbvio que Alexander Wang procurou inspiração nos arquivos de Cristóbal Balenciaga para esta sua nova coleção. Como sou uma grande admiradora do estilo Balenciaga original, adorei que Wang demonstre um tal respeito pelos códigos da Casa, mas, de uma forma absolutamente contemporânea. Confesso que tive algumas dúvidas na escolha de Alexander Wang para a marca, uma vez que ambos, a Casa e o designer, têm um forte ADN, todavia, as minhas dúvidas esmoreceram face a esta coleção Resort cuja fusão de estilos resultou plenamente. Cauteloso, Alexander Wang restringiu a paleta de cores - ao branco, preto, e declinações de cinzento - evidenciando assim a silhueta. As sandálias são um must e um verdadeira toque a La Wang mas que resultam perfeitas com a coleção. Excelente trabalho!
TODAY'S MOOD...
Enjoy your age, break rules, be wild because the other options are more complicated, confusing and stressful.
INSPIRATION BOARD FOR THE NEXT DAYS out of summer...
Source: Franzi Mueller and Katrin Thormann for Gala Germany
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