Scandinavian inspiration continues. Scandinavian type inspiring Japanese design at CINQ. Discovered earlier this year via simply photo.
More Scandinavian and Japanese finds;
Discovered in Helsinki, Finnish artist Maarit Kontiainen.
LINNET Japanese textile emporium in Kyoto and on-line.
HauHauz Finnish fabric design from Turku, also on-line.
All of these finds evoke a sense of hygge the sadly no-more Islington shop. Greatly missed.
Logo by Sanna Annukka.
Yuletide special; honey glazed carrots & parsnips from Riverford.
honey glazed carrots & parsnips
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 4
4 parsnips, peeled
2 carrots, peeled
2 tbsp butter
2 tbsp honey
2 tbsp lemon juice
250ml stock
1 tsp curry powder
salt & pepper
1. Peel parsnips and carrots. Cut into half lengthways, then slice diagonally into 1cm pieces.
2. In a large flat pan, combine carrots, butter, stock and a pinch of salt. Bring to the boil over a high heat. Reduce the heat to medium and simmer, covered for 4 minutes.
3. Add the parsnips and cook for about 5 minutes or until the vegetables are tender. Transfer the vegetables to a shallow baking dish with a draining spoon, preserving liquid in pan. Sprinkle with salt and pepper.
4. Add more stock to the pan if necessary to make 250ml. Stir in
honey, lemon juice and curry powder. Bring to the boil over a
high heat and boil for 1 minute or until the liquid has thickened
slightly. Pour over mixture.
5. Cook uncovered in a 200ºC oven for 15-20 minutes or until lightly glazed.
