olde fashioned

Antique Seed Packets, hand lithographed gems.

Watercress Salad with Blood Oranges, in a nod to these beautiful slices.

a needle & thread

Simple Sewing with a French Twist by Céline Dupuy arrived in a parcel today. A wonderful book of beautifully styled ideas and practical projects, I bought it from the look of the cover and I am so pleased.

Hazelnut Macaroon Sandwiches, a little more Parisian influence.

warbling

Louise Body Wallprint, here a wallpaper design and two of her luxurious cushions. I spotted this wallpaper adorning the counter at Oliver Bonas.

My lovely bloom print arrived in the post today, an exciting envelope to return home to. Reading more I have discovered this wonderful post by onegirl.

Tartiflette, inspiration for a grand potato dish from this recipe by Lucy's Kitchen Notebook.

simply delicious

Brand new simply breakfast, from simply photo. Looking forward to seeing this collection develop, so inspiring for the most important meal I never leave enough time for. There's a wonderful sense of peace, indulgence in time and occasion in these images.

Jen's most-delicious-oatmeal recipe.

paper parade

Egg Press


































































Hello! Lucky



































Snow & Graham

A luxurious indulgent bake Triple Chocolate Espresso Bean Cookies, sounds like a special treat.

floral outline

Notebooks, badges and a postcard from Jill Bliss. There is a lot more to see at Jill Bliss' website, including a blog and a link to her blissen shop. A beautifully whimsical style and full of floral inspiration.

Equally inspired by port2port's new photo & print project.

Herbs spring to mind from the botanical illustration and the photograph of the cold frame - Potato-parsley Scones. Once a favourite of mine when I could buy Parsley Scones from the Salisbury W.I. market. I need to compare this recipe to my memory of them.

green start

March, fresh lively greens from the earthiness of winter. New beginnings.

I was carried away today by reading 'onegirl = canadian hands designing and creating in melbourne, thrift shopping, glossy magazines, roasted almonds, green tea, muted colours (grey blue, pale pistachio green, dusty pink, soft dove grey, the creamiest cream, pale turquoise, rusty orange), crisp linen, wool felt, organic pottery, tiny seashells, bonsai, woodcut prints, chamomile, the patterns of wood, scandinavian design, japanese craft books, line drawings, dark chocolate, hand dying fabric...'

How perfect and lovely that colour hints can take you on a visual journey. I have bought the print bloom from onegirl. Beautiful colours combined.

Green is for spring, fresh green recipes for a new season from delicious:days, redesigned and reorganised.

green asparagus tart with potatoes
Recipe source: Genießen mit Gästen, Alastair Hendy, p.45, adapted
Prep time: 20min., baking: 25-30min.

serves 3-4:
a bunch of green asparagus (about 12 pieces)
2 large potatoes, sliced
3-4 tbsp olive oil
puff pastry, cut into shape
75g Gruyere, grated
2 eggs, lightly beaten
100ml Crème double
a pinch of freshly ground nutmeg
sea salt & freshly ground pepper

Cut off the asparagus’ tougher stalk ends (about 1-2 inches/3-5 cm). Blanch the asparagus briefly for 1 to 2 minutes in boiling, lightly salted water, then transfer to a bowl with ice water (to preserve its fresh green color and overall quality).

Peel and thinly slice potatoes (3-4 mm) and add to a pot with a few spoons of olive oil. Carefully pan-fry potatoes over low to medium heat for about 5-8 minutes (don’t let them brown). Then remove the slices from the pot.

Grease a suitable rectangular tart (8 inch/20 cm) form with butter, arrange puff pastry and form a small rim. Using a fork, stab little holes all over the arranged puff pastry. On top, add a layer of potato slices and sprinkle with grated Gruyère.

Combine eggs and Crème double in a bowl, season with sea salt, freshly ground pepper and nutmeg and pour over the potatoes/Gruyère. Now arrange asparagus spears equally across the tart. You may want to brush the tart edges with melted butter or egg yolk to let it gain a nice golden color while baking.

Bake at 180°C (360°F) in the preheated oven for about 25 to 30 minutes.