03/03/2010
Fresh springrolls

The Ingredients (for approx. 30 rolls)

30 rice papers (or more because you might mess up a few ones the first time)
some lettuce
fresh mint leaves
350g chicken
ginger
garlic
dark soy sauce
500g chinese vermicelli noodles
fresh soya bean sprouts

You can also add carrots, cucumbers, shrimps, beef…
The Recipe
1. Cook the chicken with soy sauce, crushed fresh ginger and garlic. You can also marinate you meat a few hours before with those ingredients and some lemon juice.
2. Cook the noodles in boiling water, and make sure you rince them well with water, in your strainer.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds. Do not over soak your rice paper wrapper.4. Lay a mint leave on the paper, in the middle. The add the lettuce, some meat and noodles. Don’t put too much in there…You don’t want it to crack.
5. Roll up spring roll about 1/3 way through, then fold in the sides, and continue to roll.6. Serve with hoisin peanut dip

17/02/2010
Olive Oil

The identity for the Herdeiros Passanha brand was developed by Base. This bottle was designed by Michael Young.

Herdeiros Passanha’s Quinta de São Vicente has won another award: a Silver Medal in the category of Innovative Design at the Los Angeles International Extra Virgin Olive Oil 2009 Competition. This follows a recent win for excellence in packaging design at “365: AIGA Annual Design Competition.”

As seen on TheDieline.

Apricot tart

Ingredients :

250 g flour
100g sugar
1 egg
100g butter
lemon zest
salt
about 15 apricots or prunes
almond powder
1 lemon
honey

The Recipe:

1. Mix the eggs with the sugar and a little bit of salt.

2. Make a whole and insert the flour.

3. Add the butter (it has to be soft but NOT melted) in small pieces.

4. Put your hands in it and mix it!

5. Butter a tart mold and put the paste in and push with your hands.

6. Add the apricots cut in halves, 3 tbs of almond powder and 2 tbs of honey mixed with the juice of a lemon.

A Non Radio Active Ice-Cream / Une Glace Non Radio Active

Frédéric Coursol (chef at the Radio Hotel restaurant) and Stéphane Bureaux’s (designer) creation answers a technical challenge : putting ice-cream in a microwave, melting only its chocolate surrounding.

Photos by Laurent Seminel / Graphic by Jerôme Lemire

Feeding The Senses

Intriguing concept by world renowned Michelin star chef Juan Mari Arzak and Philips.

“Designed to not only delight palates, but also evoke emotion and stimulate the senses, the three design concepts – Lunar Eclipse (bowl), Fama (long plate) and Bocado de Luz (serving plate) demonstrate how unobtrusive new functions can be incorporated into familiar objects to dynamically alter the sensory experience during a meal. The simple act of placing food on the plates or pouring liquid into the bowl triggers sensory stimuli and causes them to react.”

As seen on Dezeen

Polderceramics

I love these amazing ceramics by Atelier NL. I feel like looking at a Vermeer painting.

The story : at the invitation of Jurgen Bey and Rianne Makkink the designers took up residence in the Noordoostpolder region of central Netherlands, to study the social and agricultural nuances of the region. Atelier NL’s Drawn From Clay series were made from a specific plod of soil taken from each of the different farms they accessed across the 460 square kilometre polder.

As seen on Dezeen