Friday mix

I wish you all a lovely friday!
Via: Design Spectrum, sunday suppers, pia jane bijkerk & desire to inspire

DIY pallet

Using raw material like plywood have been a trend for some time now, and lately I´ve seen lots of pallets used in interior. I especially love the first image that feels modern and contemporary but rustic because the choice of material. It´s great when cheap, availible materials become fasionable, don´t you think?

Via: apartment therapy & re-nest

Welcome sun

Sunscreen, beachtowels, bikini, water, food, coffee, blankets...off we go to the beach!

Food obsession

I know this is not a food blog but days like these, I tend to obsess about food. All the berries and vegetables are just outside the door so lets just make something nice! Raspberry sorbet or a double chocolate rasperry pavlova, red beat chips or just some red curants...  Here is the recipte for the pavlova made by Nigella Lawson:

6 x Egg Whites

300g Caster sugar

3 x tablespoons Belgian cocoa powder

1 x tablespoon good balsamic vinegar

50g good quality chocolate (70% cocoa solids), chopped into small pieces

3 punnets of fresh raspberries

500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar

Preheat oven to 180˚C

1. Place egg whites in the bowl of a mixer (I use a Kitchen Aid, find it excellent for meringues) and whisk until soft peaks form.

2. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out. (I don't normally test the latter as I'm familiar with meringue consistence but if you've never made one before, it's worth giving it a try, once it stays put, you know you're good to go.

3. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. the mixture will resemble a very light brown shade.

4. Line 2 large, flat oven trays with baking parchment - I find it a good tip to dab a little bit of the pavlova mixture underneath each corner of the paper as it helps it stick to the tray and avoids the paper slipping all over the place whilst you are loading on the mixture = very annoying..

5. Place a 9" or 10" dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle - this will act as a guide and ensure both pavlovas are the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you'll still be able to see the line through the paper.

6. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they'll crisp up and add a bit more interest visually.

7. Place in oven and immediately reduce heat to 140˚C. Cook for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is cooking.

8. You'll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it'll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavolva to cool completely inside.

9. When it is cool, I place one disc on a serving platter or cake stand and spoon a big wallop of cream on top, scatter a good handful of fresh raspberries onto the cream and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the raspberries. Sprinkle with finely chopped chocolate and serve.

Via: brown dress with white dots, what katie ate & whole living

Where is the summer?

Excuse me, but where is the summer... does anyone know?

Via: my paradissi, everything fab & sea lifestyle

Simplicity

Summer life is all about simplicity. Refrain yourself from anything unnecessary and just live life as simple as you can. Today we have been out in the forest all day, picking mushrooms and the meal we´ve had sharing them was fantastic. Moments like that will become memories to cherish.

Via: room 269, west elm, analouge life, bliss & tartelette

Greens of the day

We´ve spent all day in the garden today...again, trying to make some sense out of everything. Unfortunally most of our flowers are gone since the drainage work was done but some little plants seems to have made it anyway.

Via: referans, nibs & daily tonic

Barn delux

I found this amazing barn at the scandininavian/french blog; La maison d´Anna G. The barn is situated on the island of Gotland, one of the most beautiful places in Sweden. The photos are taken by Amelia & Andreas Lönngren Widell, (it´s Amelia´s father who lives here) from the lovely blog A Beautiful Living, and published in the latest issue of Residence magazine. I just love the coloured glas, the mix of patterns on the cusions, the espresso machine placed by the window and the beds outdoors. Well, I love it all.

Camping

My husband wants us to go camping. Spend a night in a tent and all... He is teasing me because he doesn´t think I´m up for it. So my answer is: HA, bring it on, as long as we camp with style. If the tent and surroundings looks anything like this; why not?

Via: julia, ett år med lotten, happy place & 100 layer cake

Golden light

Sunshine and gold have the same shimmer. Seductive and beautiful.