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Archive for December, 2012

Chocolate Chip Mini Waffels

December 24th, 2012

Elisabeth

 

wafeltjes 01When it comes to entertaining my best advice is know where to find the good stuff, and with good stuff I mean the real deal. Let’s face the facts Bree Van De Kamp is a fictional character, only few of us have the time or skills to whip up a three course dinner from scratch. So when in a rush, lazy or overwhelmed by festive frenzy make sure you know where to find those delicious time saving solutions. When it comes to dessert I have my favourite addresses but this time I was up for something different.

wafeltjes 02I never leave a grocery trip to the Saturday food market without the Wafeltjes van ons Bomma. If there is a cue in front of the van it’s because this is where the good stuff can be found. Just select whatever waffles you fancy and your order will be made right there on the spot. I always order the double chocolate ones with chunks of chocolate inside. Ever since the friendly vendor suggested to warm them for a couple of seconds in the microwave this is my favourite afternoon snack. Just add some vanilla ice-cream and you are in dessert heaven. Since some of you might be looking for a more festive holiday solution this time I added some crushed pistachio’s and served with Baileys.

wafeltjes 03Mouth-wathering yet?

all pictures by elisabeth for aestheticshelter.com

 

Pop of colour

December 19th, 2012

Elisabeth

pop of colour 04Nothing like a pop of pink to chase away the winter blues… You might remember this one from here. Yes, Santa came already a wee bit early.

all pictures by elisabeth for aestheticshelter.com

Trend | Fiber Art

December 17th, 2012

Elisabeth

DSC077241Ever since I spotted those beautiful wall hangings in Morgan Satterfield’s house, I’ve secretly been hoping to score my own masterpiece. Morgan is the author of the Brick House, a great blog when it comes to renovating, DIY’s and mid century modern aesthetic. She just has the knack for thrift shopping and finding affordable precious gems in flea markets and auction houses.

DSC07749Seriously , how gorgeous is this pieces? And there are plenty more around her house.

brick house 01SONY DSCSONY DSCIt’s interesting how she considers her love for fiber art controversial. I understand that you either love it or hate it but I think these pieces are spot on with the current trend of decorating your house with handcrafted one of a kind pieces. Here are some other examples I found around the web to illustrate this trend and the new wave of weaving.

Screen shot 2012-10-21 at 7.30.04 PMMF_home21_2000Some people are even getting crafty themselves. Heather Taylor of L.A. in Bloom shares, besides pictures of her sunny bohemian LA lifestyle, small snippets of her hobby and I am also really fond of the work of New Friends Alexandra Segreti and Kelly Rakowski.

Picture 228132753291_2df463f9ce_c8032766383_491f99642cI think this is a great way of adding colour and texture to any interior. For more inspiration do check my Pinterest board Fiber + Textiles.

Pictures 1,2,3,4,5,6 are by Morgan Satterfield of the Brick House | Picture 7 is by Cara Robbins of the Seattle shop Totokaelo | Picture 8 and 9 are by Modern Findings | Picture 10 and 11 are by New Friends | Picture 10 and 11 are  by Heather Taylor of LA in bloom |

White chocolate mousse cake

December 14th, 2012

Elisabeth

cake 09This quote by Ernestine Ulmer made me smile. It  could be my life motto. I must admit I have a bad reputation amongst close friends for not wanting to share dessert when eating out. I don’t really understand the one plate multiple spoons concept. If I’m going to indulge in dessert I’ll have my own plate and my own spoon.  I’ve never tried to make any myself though. Until recently I was too intimidated by the myth of the precision it requires. Luckily the worst fear lies in anticipation. When a lovely friend of mine made this cake a couple of weeks ago I just had to have the recipe. This is divine! DIVINE! It’s easy to make but it does require some patience. Then again, great things come to those who wait.

cake 01
For the cake bottom (serve 4 to 6) you’ll need as pictured below:

300 gr almond paste grated (worse job ever)
2 eggs
2 tbsp of cocoa

cake 05For the white chocolate mousse you’ll need :

3 dl of whipping cream
200 gr of white chocolate
2 eggs (separate yolks from whites)
2 tbsp lemon liqueur, such as Cointreau (optional)

cake 06Preheat the oven to 175°. Grate the almond paste. If too soft, try freezing it in. Stir in the eggs and cocoa. Blend well until you get a nice even batter. Pour batter into a greased cake form with removable rim, about 20 cm in diameter. Bake in the bottom of the oven for about 20 minutes. Allow the cake bottom to cool and cut it away from the mould. Wash and dry the mould and place the bottom in it again. Since the greased form will make the cake bottom detach from the rim the true Bree Van De Kamps out there will like to actually use 2 molds. The first to bake the bottom the second slightly smaller to create the cake and poor in the mousse. Just carve away the cake excess. This way your cake will have 2 distinct layers on the outside an not, as during my first attempt, have the whole cake bottom covered in mousse.

cake 08Yes, I confirm, the batter is rather nice unbaked…

cake 07Whip the cream and set aside. Melt the chocolate over low heat in a water bath. Whisk the egg yolks in a large bowl until they become light yellow and a bit fluffy. Do the same for the egg whites until they are firm. Add the chocolate to the yolks while stirring vigorously. Make sure the chocolate cooled down completely and is still runny. Stir in liqueur and finally the whipped cream followed by the egg whites. Spread the mousse over the cake bottom. Cover with plastic wrap and freeze for at least 3 hours. Garnish the cake with the pulp of 3 to 5 passion fruits and this little gem is ready to serve.

cake 02Chocolate mouse can be rather heavy but here, since no extra sugar is added to the mousse and it’s combined with passion fruit, it has this really nice freshness to it. I suggest to serve it straight from the freezer after it has set for not more than 5 minutes. This way the mousse will still have the icecreamy texture which I personally adore. Be warned the cake will slightly lose it’s shape once it reaches room temperature but please don’t let that spoil the fun. This cake will make even the biggest dessert sceptic want to dig in. Yes, life is uncertain do eat dessert first.

cake 04Thank you Maja for the recipe!

all pictures by elisabeth for aestheticshelter.com