Trying out new recipes – these are Cinnamon Roll Muffins

Lina Persson’s new photography blog “No hidden compartments”

My new Fake-fur Leopard coat from Miss Selfrige

The Ruby Lookbook 2010 (New Zealand) with lovely model Zippora Seven. I love every single outfit

A beautiful Romy Schneider in this newly edited documentary….

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Oh, why can’t I buy the Australian Frankie Magazine here:(. It’s so inspiring! But I’ve treated myself with the first issue of the Frankie Magazine Photo album, with dreamy, pretty pictures of more than 100 amateur and professional photographers around the world. I’m in love with it

The book can be can be bought here.

Fleur Audet

Susannah Conway

Katherine Squier

Valeria Picerno

Laina Briedis

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As promised here comes a new recipe of the first pie I made (very “desperate housewives”ish, as my friends say) -  a yummy cinnamon flavoured pear pie Can’t wait to have a piece for breakfast now and finally have some time to dye my hair:) (I am thinking of a more redish tone, Bree-inspired of course:)

Pie Dough (Paté Brisée) (for a 24cm double-crust pie)
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*300g all purpose flour
*1 teaspoon salt
*1 teaspoon vanilla sugar
*240 g chilled butter, cut into small pieces
*ca 80ml cold water
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In a bowl combine flour, salt and sugar and add the butter. Combine with a mixer or food processor, then add slowly the cold water. The dough should not be too wet and sticky. Divide the dough in 2 discs and wrap in plastic. Let chill in the fridge for 1 hour before using.
Then roll out one half of the pie and fit to the pie dish( on a floures surface), pressing the edges down and cutting the dough approx. 1,5 cm over the dish.
Roll out the remaining half of dough for the cover. Out of  the leftover cut some shapes, such as stars, hearts, leaves etc.

Pie Filing
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*150g chopped walnuts
*50g chopped almonds (peeled)
*950g pears -  peeled, cored and chopped into small pieces
*240g canned peaches, chopped into small pieces
*1 teaspoon ground cinnamon
*1 teaspoon salt
*90g brown sugar
*1 tablespoon butter, in small pieces
*2 tablespoons wheat starch, or instant tapioca
For the pie shell:
1 large egg whisked with 2 teaspoons of water
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In a large bowl  combine all the  filling ingredients and fill into the pie shell.

Brush the eggmix around the edges of the pie then transfer the cover on top of the pie and pres the edges down, cutting the excess dough off.
Cut some shapes out of the cover and place the shapes you’ve cutted out before. Brush the whole cover with the eggmix.
Sprinkle some sugar on top of the cover put the pie in the freezer for 30 minutes before putting in the oven.

Preheat the oven @ 200ºC and bake the pie for 20minutes. Then reduce the temperature to 175ºC and bake for another 40-45 minutes. The crust should be golden brown. Let the pie cool before eating and enjoy

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I am having one of these weeks, where my alarm clock snoozes forever in the morning and I can’t get up, thinking about needing a change and wanting to do nothing else than baking cakes the whole day… But this amazing editorial from Numéro Tokyo, photographed by Sebastian Kim just reminded me again why I love fashion

 

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I just came back from London, where I did some research for my fashion job (and craved some yummy cupcakes and mince pies). I’ll come up with a new pie recipe these days…hmm.In the meantime some impressions of the x-mas windows in London. Have a nice Monday

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new shoes from Topshop

Tom Ford’s movie debut “the single man”. Beautiful photography and 60’s aesthetics.

Making breakfast out of an empty fridge – puff pastry and cherry marmelade

Throwing away tons of old magazines I had gathered. I feel free now:) image from weheartit

image from Hedi Slimane diary

images from weheartit
Still searching for a tattoo to fell in love with to rework the one I have on my back and don’t like anymore, but it seems that I am slowly getting there…

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Finally!!!!!!!! If you’ve been eager to buy the beautiful illustrations from Veronica Ballart, check the brand new Etsy Store she created together with graphic designer Jen. Jen’s other webshops are full of little cute treasures also:) I have my christmas presents save now

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as promised some Halloween impressions…

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