Monthly Archives: April 2013

NORM DINNERWARE INSPIRED BY NATURE

29 April 2013

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Danish design has always had a special place in my heart. I don’t know what it is – maybe the long cold winters contribute to the extraordinary creativity on display in this small island nation.

The featured dinnerware has been designed by architects and designers Norm, Jonas Bjerre-Poulsen and Kasper Rønn. The talented duo have taken their inspiration from the Scandinavian landscape and seasons and further applied their dinnerware concept to the interior design of restaurant Höst creating an organic environment in an urban setting.

Here is what they say about their concept behind the dinnerware and interior design of Höst.

Scandinavia’s special light so magically captured and communicated by Danish painter Wilhelm Hammershøi provide the inspiration for the colour palette of New Norm Dinnerware. Materials, contours and textures are taken directly from nature’s elements in the purity, simplicity and honesty that characterises Nordic form. A diversity of colours and materials sets your creativity free and brings new life to the traditional staging of a meal. Variations of colours, surfaces and compositions tell stories about the changing seasons and seasonal ingredients: spring rhubarb, summer strawberries, autumn apples. Thus New Norm Dinnerware is also the perfect scene for local cuisine and using seasonal ingredients.

“New Norm Dinnerware and Höst meet in a symbiotic relationship, where the dinnerware accompanies seasonal local cuisine while evoking a special atmosphere. The light-blue glazes lead thoughts to the cool evenings of Nordic summer. They combine beautifully with light summer foods and provide a contrast to the season’s colourful berries. The dark blue-grey glazes symbolise the seas around us and the dramatic cloudy skies – the elements surrounding fish and fowl. The warm brown wood tones tell of the forest’s depth, sensuality and warmth, making them a perfect companion for autumn meals. The coarse texture of the stone plate tells the story of the Nordic mountains – a scenic backdrop for herbs, root vegetables, mushrooms and wild berries,” say Jonas Bjerre-Poulsen and Kasper Rønn from Norm.

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Enjoy and happy Monday!

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More information | New Norm
Photography | New Norm

ZESTY FISH CURRY WITH COCONUT MILK

26 April 2013

I love a good curry! It’s comforting and the spices and flavours are exciting and different to my European palette. I was so pleased when Kankana Saxena from PlayfulCooking agreed to let me feature her delicious zesty fish curry recipe which has been a favourite in our house since I first cooked it.

It’s healthy and delicious and I love the fact that I can ‘style’ it to make it look even more impressive when we’ve got guests.

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ZESTY FISH CURRY WITH COCONUT MILK

PREP TIME: 5 minutes
COOK TIME: 30 minutes
TOTAL TIME: 35 minutes
SERVES: 4 people as main course

INGREDIENTS:

for the chili paste:
7 to 8 dry red chilies
1/4 cup (60 ml) water
4 garlic cloves
1/2 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1 teaspoon of cayenne powder
juice of 1/2 lemon

rest of the ingredients:
2 fillets of cod, cut in bite size cubes
1 1/2 cup (350 ml) coconut milk
1 small onion, thinly sliced
chopped fresh coriander for garnish
oil
salt

DIRECTIONS:

In a small saucepan, pour 1/4 cup (60 ml) water, add red chilies and bring it to a boil. Switch off the heat, cover it and let it steep for about 5 minutes. Dry-roast the coriander, cumin powder and grind it to a fine powder. In a food processor or mixer, grind the red chilies along with the water and garlic. Add the freshly ground spice powder to it and give one more blend. Then, add lemon juice and keep it aside.
In a pan, add 1 tablespoon oil and pan fry the cod fillet for about 4 to 5 minutes on each side and keep it aside. In a wok or a deep pan, add 1 tablespoon oil and sauté sliced onion until it’s translucent. Add some salt and the spice paste to the wok. Continue cooking in low heat, occasionally stirring in between, until the spices are cooked through and oil starts to release. This should take about 10 minutes. Add coconut milk, about 1/2 cup (120 ml) water and give it a stir. Add cayenne powder and half of lemon juice. Add salt and continue cooking for about 5 more minutes. Drop the pan-fried fish cubes and continue cooking for 10 more minutes. Taste for salt and add any if required. Switch off the heat once done. While serving, garnish with fresh chopped cilantro on top and drizzle more lemon juice, if you want.

Enjoy and happy Friday!

ANNIE_signature

More information | Playful Cooking
Photography | Kankana Saxena

COOL & CONTEMPORARY KID’S DECOR

20 April 2013

Decorating your little ones bedroom is liberating, cool & contemporary! You can discard all self-imposed restrictive decorating rules, throw away your moodboard and just have fun. Colour, pattern, textures, old, new, mix and match – anything goes.

Nubie is making it even easier to enjoy the process with their awesome range of high-quality, contemporary and modern wallpapers and stickers. They also sell a wide range of furniture and accessories and I’ve got a feeling it won’t be the last time they’ll feature on Stylejuicer.

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Enjoy and happy Saturday!

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More information | Nubie