Photo from kobolt.net

Ingredients
10 digestive
50 g butter or margarine

Stuffing
2 eggs
1 dl sugar
1 jar kesella (250 g)
1 dl whipped cream
4 gelatin leafs
3 passion fruits

Garnish
2 passion fruits
Melissa officinalis (citronmeliss)

Mix the digestives and butter in a food processor. Push the crumble into a mould, diamter of 22cm or 10 inches, with a removable ledge. Split the eggs, whipp the yolks fluffy with the sugar. Add the kesella and cream and whisp it for an additional minute or two.

Put the gelatin leafs in cold water in aprox. 5 minutes. Squeeze out the excess water and melt them on the stove or in a little bowl in the microwave owen (full effect, max 800W), 20 seconds.

Half the passion fruits, stir it together with the egg batter. Add the melten gelantin in a fine squirt. Whipp the egg whites to a strong firm fluff and turn it into the mixture. Pour everything into the mold and let it rest in the refrigerator for at least 3 hours. Lossen the cheese cake from the edges put it on a tray, Half and pour passion fruits on the cake, with fruite flesh and Melissa Officinalis.

Enjoy from our Guset Writer Åsa from Kobolt.net

Here is a small Wine Cellar designed by Asylum for a small wine retail shop in Singapore Artisan Cellars

A cellar that’s as much a conversation piece as the wine it stores – 400 bottles of luxury cuvee wines are contained in a 3m x 6m cement block, extruded from the shop into the public space. The focus: the dramatic angular tunnel and its top-rate gems.

The simplicity and crispness of the surroundings give emphasis to the 10-seater tasting room, which will play host to a series of cosy wine tasting sessions conducted among discerning groups.

So if you go to New York city anytime soon you really need to check this place out! Max Brenner Chocolate Factory and as the site says it’s not just about the taste. At Max Brenners you can get chocolate in almost any shape and crazy appearance. Like the picture above, a giant shoot of chocolate ready to be inhaled.

Why not give you a really good lunch recipe if you like see food you will LOVE this.

RECIPE:
2 lbs mussels, scrubbed and beard removed
2 cups of your favorite white wine
1 large clove garlic, minced
1 small onion, diced
1 tomato, roughly chopped
1/2 tsp red pepper flakes
2 TBSP fresh parsley, roughly chopped

Be sure to remove the mussels from their packaging as soon as you get them home. Place the mussels in a colander in the fridge until you are ready to use them (this allows them to breath.) 20 minutes before you are ready to cook your mussels, place them in a large bowl or fill your sink up with cold water. Place the mussels in the cold water and let them soak for 15-20 minutes. After they have soaked, scrub off any barnacles from the shells and remove the stringy bits (beard) from the shell by tugging with your fingers or kitchen tweezers. Discard any mussels that don’t close when squeezed gently. Heat a little olive oil over low-med heat in a large pot. Saute the onion for about 10 minutes until translucent. Add the red pepper flakes and garlic, raise heat to med-high and saute for another minute. Add the white wine and bring to a simmer. Add the mussels, reduce the heat to medium, cover the pot and steam the mussels for 6-8 minutes. Uncover, add the chopped tomatoes, remove from heat and sprinkle with parsley. Be sure to discard any mussels that didn’t open during the cooking process.

This kitchen is perfect for you who love to cook but hate the clutter that easily builds up! The pre-ordered spacing for everything from the tiniest spoon to your large pans are just amazing, this kitchen can’t be out of order, it just can’t.When i see this i compare it to the kitchen that we roll with now, witch is awfully wrong, because the size of out kitchen seems like a 1/10th out of the Baulthaup B2 one. But i do like it and if i was made out of some more money i would afford it when i build my self a house, only time will tell.

It’s weekend so why don’t give yourself this amazing Raspberry Collins and some BBQ later on tonight…
 
Ingredients;
2 ounces gin
1 ounce lemon juice
½ ounce simple syrup or 1 teaspoon superfine sugar
3 ounces chilled club soda
¾ ounce crème de framboise
3 ounces raspberry puree
raspberries for garnish – ENJOY!

This minimalistish espresso machine from Ascaso needs a fanatic cleaner or just a coffee loving geek like me self. I have the Isomac Milano Giada (perlemo white), that is also a model where you need to really clean it (witch i do a lot, and sometimes completely don’t). But the Basic model from Ascaso is a lot newer than my Giada and has a lot of updates. Nice size, good water tank placement, and sweet design, so if you compare design and usability this is a good machine. Price from 370€ / 578$ / 3700SEK

Found this delicious Cheese cake over at foodbeam, go over there to grab the delicious recipe!

This is most likely the yummiest thing i’ve seen today. Im not gonna post the recipe here, you guys have to make it over to desertculinary.blogspot.com

Im in a small mood of baking and so i browsed the internet for some good oatmeal stuff and i found this beautiful Strawberry cake.

Strawberry Love Cake

Strawberry Sauce (see below recipe)
10 tablespoons butter, cut into small cubes
2 teaspoons vanilla extract
1/4 cup agave nectar or honey (if you prefer to use granulated sugar, you probably will want to increase amount; the original recipe calls for 1 cup of brown sugar, which I think is way too sweet)

2 cups oats or quick oats
1 1/2 cups whole wheat flour
1/2 cup other flour (all purpose or spelt or barley, etc)
1 teaspoon baking soda
1/4 teaspoon salt

1. Grease a 9×13 pan. Preheat oven to 375 F. Beat the butter until fluffy. Add the sweetener, beat well. Add the vanilla. Beat well.

2. In a separate bowl, combine the dry ingredients (oats, flours, baking soda, salt). Add to the butter mixture, stirring until it resembles a coarse meal. It will be dry, but if it seems way too dry with a lot of the flour left with nothing to hold to, add a tablespoon of warm water.

3. Press half of the oatmeal mixture into the pan. Set the other half of the mixture aside. Bake for about 8 minutes, or until the crust looks puffed.

4. Spread some strawberry sauce evenly over the baked crust. You don’t need to use all of the sauce, only what is needed to cover the crust. If you have a lot of fresh strawberries on hand, you could optionally also place some fresh sliced strawberries on top (as pictured above). Then cover the strawberries with the rest of the oatmeal mixture, gently pressing it in place.

5. Bake again, this time for about 15 to 17 minutes, until golden. Cool completely in pan on a wire rack. Cut into squares.

Strawberry Sauce ( U CAN USE REGULAR FROM THE STORE )

1 quart of strawberries
1 tablespoon arrowroot or cornstarch
1 tablespoon lemon or lime juice
agave nectar or sweetener to taste (amount needed will depend on how sweet the berries are and how sweet you want the sauce)

1. Wash and core the berries. Blend in a blender or food processor half of the berries. Set aside. Slice the other half of the berries into big chunks. Set aside.

2. Place 1/4 cup of the puree in a small bowl and stir the arrowroot or cornstarch into it. Place the rest of the pureed strawberries in a saucepan and turn on the heat. Add the cornstarch mixture and stir. Once everything is well combined with no lumps, stir in the sliced strawberries. Sweeten to taste, a tablespoon at a time.

3. Bring to a boil over medium heat, stirring constantly. Lower heat a bit, continue stirring, and it should thicken a bit within a minute. Remove from heat. Add the lemon juice and stir. Set aside to cool. What is left of the sauce after making the Oatmeal Squares can be used as a breakfast or ice cream topping.