Japanese Teriyaki Burger

Asian spin on a burger. mmh.

Extra-extra! someone told me this post is kinda awkward/peculiar compared to our flow of fashion/art/whatever-posts. still I like this video.

/Ida

A Review: week 2 in the Land of Danish Fashion Bloggers w2

It’s monday night and man I’m tired. You know that satisfactory tiredness after a good workout. I actually had a good workout followed by an even better dinner (Pesto, fried tomatoes, garlic and pasta –easy, peasy, wonderful) and now it’s what 7pm. Say hello from grandma.

Well ok, lets move in. What do we have here?
Yesterday while recovering from previous night’s escapades I prepared a little post. Though before I could finish it I met with my lovely friend Liv for that very important coffee after a great weekend. You know, one of these dates absolutely necessary for continuing your every day life the next day. And because I was meeting my gorgeous friend and was really hungover I did what I had to do, I skipped finishing that post and dressed up. I had to dress up, my stomach was really aching, so in order not to look like how I felt, I had to look better than normal. You know what I mean?!
Anyway, after a great coffee, some greasy falafel and turning off a really (!) bad movie, I tried to finish that post, but couldn’t either. There was something wrong with eyelids; they somehow always closed when I tried to write a single word.

So. Lets give it another shot.
Well, I’m trying something here (again again, maybe I’ve got too much time lately?). I’m thinking that some of our readers are actually not the biggest (Danish) fashion blog readers, and even so, might not always have the time to check them, and I got some great response the last time doing it, that I consider doing that weekly review again. You know, of what has happened in the Danish bloggersphere. I might add few personal (international) highlights from non-Danish bloggers. So here we go.

At a glance: Blogger Wonderland in Firenze, a few Danish designers starting their shows before fashion week and a quite disappointing blogger collection for H&M.

The three big Danish Blogs: A Fashion Tale, Anywho & Looklab

A Fashion Tale: Celebrating Firenze4ever

1) Lotte was wearing her gorgeous Mulberry Swan Jacket. It looks great on her, but is something tiny yet curvy girls should stay away from. I’m imagining myself look like a giant marshmellow in it.
2) Another goody from that event FIRENZE4EVER are the looks. I love to see what other bloggers are wearing, but this time it seems to me that most were, what, boring in clothes? Yes, that’s what I found (but is this the thing about bloggers, normal people with normal styles?). Anyway, these two ladies clearly stood out from the crowd. (Sandras Closet w headpiece & Sequin dress (at the Dinner Party) ) A minor note on this end: even though I adore Marie’s style, that grey-ish jacket is just not my style, no matter whether it says Marni or anything in side of it*.  Sorry, but that black outfit looks really, really great (!) on you, though.
3) Oh yes, and both lovely ladies were interviewed by LesMads. They did great I must say.

Anywho: Veronica B. Vallenes

1) Anywho introduced a new guestblogger,Veronica B. Vallenes. I must say, this is quite a good choice. I adore her clothes and look at that video. I am so the audience for this. Anyway, until now she has shown us some pictures of herself and some people, but were still waiting for the real goodies. I guess that’s coming as we approach fashion week.
2) They, like others, posted a link to Monki.tv’s show about Susie from Style Bubble.
It seems like a fantastic thing, I was sold watching the teasers, but somehow I just can’t get the show itself to work. (working on it). Nevertheless I think it’s great with all this attention on bloggers. And somehow Susie seems much cool and much less doll-like than what was my impression so far.
3) Lastly, the girls from Anywho were at DAY’s show and some Won Hundred thing. I’m not sure whether this is so early? Anyway, it didn’t seem that new, neither of the collections, but what I noticed were the army-colours popping up again (noticed that already at Vibskovs Show this summer).
Oh yes, and I liked the fact that Won Hundred’s thing was held at the old A house, now STAY, which was a creative collective back in the days, and AIAIAI was founded here. Real cool place.

Looklab: Kicking the man out

I don’t know where I’ve been, but only recently (as in really recently) I realized that these ladies have gone together. I guess it makes much sense and makes it way easier to remember all of them.
1) But I’m not sure what I think of excluding that lovely male writer 1arsR. They say something about a woman universe. I don’t know. What is girls magazines without the male models?
2) Second, Acie is looking for a white piece. This might not seem that sensational, but I really like some aspects of her style, and it makes me curious whether I should soon be forced to look at some white thing. But wait, no, I promised myself not to follow those damn trends when they clearly are against my nature (curves). Maybe Acie too should acknowledge that white is primarily good for anorectic stick figures (no offense) and not for beautiful women like us. Ok, I really like her figure, nothing about that, I guess I just sometimes hate white. But maybe due to other reasons, like me newer having white clothes after eating something? Well. Lets continue.
(like that LOVELY(!) shirt of Hanneli’s that she is craving. I’m craving with you. But if on sale, the teenies will get it before us)
3) …with food. Sofies blog is a great inspiration for recipes. This Fish recipe definitely looks like something I want to try! And dig her comments, gotta love it.

Lastly

1)    Elin Kling made this collection for H&M, which I find terribly boring. I’m so sorry, I like the idea and all, but come on, there are more colours in the world than non-colours. And what’s with those boring cuts? But makes it easy for the next blogger collectiong to impress me.

2)    Oh yes, and very important for my dear friends in Australia: Garance, my ALL TIME FAVORITE blogger had one of her fabulous friends make a guide. Go read it. And report back. BTW She’s also promising a guide for New York ( I gotta go there!) and a great article on fakes and… (ok, just read everything she writes).

3)    Finally I have to mention that The Sartorialist was in Seoul, my all time favorite fashion city in Asia.

I guess that’s it.
Over and out. ANd I hope I didn’t offend anyone, everything is to be read wiz my german accent!

/Ampoule

*it looks like something that should hand in a second hand shop forever

hip fruit?

has this fruit (- it is actually a fruit, even though one might relate it more to vegetables.) become the new “it” in terms of delicious food? I know people have been eating them for long, but I have an impression that we’re in a “lets-eat-more-avocados”-state of mind right now. (but why? to secretly support the export-market of mexico?)

now – what can you do with this shared thought? (cause, honestly, I don’t even know.) just join the masses and eat the stylish fruit too.

/boussole

sweet preparation

As from yesterday I have holiday. My study group finished the semester project earlier; due to very hard work and the will of wanting some quality time with family; in fact we created a website where you can see a tiny part (cause there are still some projects missing) of our work, but this holiday state of mind is not necessarily equal to days of doing-nothingness.. I have a huge passion for baking and have been neglecting this for some time now, however since there are plenty of sweet mouths to fill in my current surroundings I cannot have a better reason than plan the perfect selection of chocolate sweets. The worst part of it is choosing what to make….. any suggestions? I promise to document the outcome -that is, if there will be anything left…..

 

/boussole

Delicious Friday Food -Ravioli with Braised Oxtail fill

This recipe is a mix of different Jamie Oliver recipes. MMMMMHHHHH!

Really good for friday (and saturday) nights -especially when leaving some pieces for later that night, when you come home from town and really need a late night snack!

Braised Oxtail

1 x basic pasta recipe

1 oxtail, cut into 4” chunks
1 stick celery, finely chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 leek, trimmed and finely chopped
½ of a 750 mL bottle white wine
1 T. fennel seeds, crushed
1 T. juniper berries, crushed
Salt and black pepper
½ a cinnamon stick
1 dried red chili, crushed
1 large tablespoon tomato paste/puree
2 tins plums tomatoes
1 T. fresh oregano leaves
A handful of fresh sage leaves
A knob of butter
Parmesan cheese

Preheat oven to 150 Celcius degrees
While basic pasta recipe is setting in the fridge, heat ovenproof saucepan and add a splash of olive oil.
Sear oxtail till brown on all sides.
Add celery, onion, carrot and leek, cooking till golden brown.
Add wine and crushed spices, cinnamon, chili, tomato puree and tomatoes.
Top up with a little water if you need to cover the oxtails.
Cover and put in oven, 4-5 hours till meat is falling off the bone.
Remove, lift out oxtails, when cool enough to handle, shred all meat off bones and be sure to pick through for extra bits of bone.

Chop the meat finely and blend with the vegetables drained for all the sauce.
Simmer the sauce 15 minutes and season to taste.

Roll out the Pasta dough, really thin, and if you have a ravioli-thingy use it for cutting out round pieces of pasta dough and make raviolis, be sure to not have air inside of the ravioli and to put some water on the edges so they stick to each other. If you for some weird reason not have a ravioli-thingy, cut out round or squared pieces, put the meat&vegetable mix on it and close the pasta around it.

Cook in a lot of salt water for 3-4 minutes. Put raviolis on plates, pour over the sauce and add A LOT of parmesan!

Enjoy!

Pasta

600g Tipo ‘00’ flour
6 large free-range or organic eggs or 12 yolks

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.

Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping

it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in clingfilm and put it in the fridge to rest for at least half an hour before you use it. Make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta

First of all, if you haven’t got a pasta machine it’s not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn’t even consider having a pasta machine in the house! When it comes to rolling, the main problem you’ll have is getting the pasta thin enough to work with. It’s quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small

pieces of pasta rather than a few big ones. You’ll be rolling your pasta into a more circular shape than the long rectangular shapes you’ll get from a machine, and they won’t look like the step-by-step pics on the next few pages, but use your head and you’ll be all right!

If using a machine to roll your pasta, make sure it’s clamped firmly to a clean work surface before you start (use the longest

available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids’ homework and stuff like that, shift all this out of the way for the time being. It won’t take a minute, and starting with a clear space to work in will make things much easier, I promise.

Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with

your fingertips. Set the pasta machine at its widest setting – and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you’re getting nowhere, but in fact you’re working the dough, and once you’ve folded it and fed it through the rollers a few times, you’ll feel the difference. It’ll be smooth as silk and this means you’re making wicked pasta!

Now it’s time to roll the dough out properly so go back further up in this receipe and find out how to do it. Yeah.