*We do our very best to find the source of the featured artist’s work, however sometimes the source is lost in the www space and we can’t find it. If ever you happen to know to whom it belongs, please drop us a line in the comments below and we’ll happily update the missing link.
We’ve teamed up with the multi talented lady behind the Murmures blog to create a super festive recipe for the summer season ahead of us. Emilie is a food stylist, a photographer and a cook! She created these amazing raspberry soufflé and fancy lemonades for us. She used our colorful ceramic platters for the presentations; everything looks just incredibly fresh & delicious! I’m thirsty, aren’t you? These are the perfect summer treats for your guests. Can’t wait to try these and throw a garden party! Cheers -Stephanie
Recipeforiced lemonraspberrysoufflé (Makes 6-8 soufflés)
– 30cl of fresh cream
– 350g of raspberries
– 1 organic lemon
– 80g sugar
– 2 small egg whites
– a pinch of salt
Instructions: Purée 250g of raspberries. Filter the purée to remove seeds with a sieve. Zest and press the lemon, add 20g of sugar. Beat egg whites with the salt, until they form stiff peaks. Add 30g of sugar. Mix the purée in with the egg whites. For presentation, empty a few lemons and fill with mixture. An alternative is to wrap a few glasses or cups with cooking parchment leaving an over-lap of 2 to 3 cm above the edges. Fill with soufflé mixture adding a few whole raspberries. Smooth the surface and garnish with a thin lemon slice. Chill in freezer for 4 hours. Remove baking parchment before serving.
Citrusandorangeblossomlemonade (Makes 1 pitcher)
– 2 organic lemons
– 1lime
– 2 heaping tablespoons of turbinado sugar or honey or liquid sugar
– sprig of fresh mint
– 2 teaspoons of orange blossom water
– water
– ice cubes
Instructions: Press the lemons. Fill pitcher with water, add lemon juice, sugar, orange blossom water, mint. Serve ice cold with ice cubes!
Hibiscusandorangeblossomlemonade (Makes one pitcher.)
– a handful of dried hibiscus flowers
– 2 heaping tablespoons of turbinado sugar or honey or liquid sugar
– 2 tablespoons of orange blossom water
– water
– ice cubes
Instructions: Steep hibiscus in tepid water for 20 minutes. Add the sugar and orange blossom water. Serve ice cold with ice cubes.
We’ve teamed up with the multi talented lady behind the Murmures blog to create a super festive recipe for the summer season ahead of us. Emilie is a food stylist, a photographer and a cook! She created these amazing raspberry soufflé and fancy lemonades for us. She used our colorful ceramic platters for the presentations; everything looks just incredibly fresh & delicious! I’m thirsty, aren’t you? These are the perfect summer treats for your guests. Can’t wait to try these and throw a garden party! Cheers -Stephanie
Recipeforiced lemonraspberrysoufflé (Makes 6-8 soufflés)
– 30cl of fresh cream
– 350g of raspberries
– 1 organic lemon
– 80g sugar
– 2 small egg whites
– a pinch of salt
Instructions: Purée 250g of raspberries. Filter the purée to remove seeds with a sieve. Zest and press the lemon, add 20g of sugar. Beat egg whites with the salt, until they form stiff peaks. Add 30g of sugar. Mix the purée in with the egg whites. For presentation, empty a few lemons and fill with mixture. An alternative is to wrap a few glasses or cups with cooking parchment leaving an over-lap of 2 to 3 cm above the edges. Fill with soufflé mixture adding a few whole raspberries. Smooth the surface and garnish with a thin lemon slice. Chill in freezer for 4 hours. Remove baking parchment before serving.
Citrusandorangeblossomlemonade (Makes 1 pitcher)
– 2 organic lemons
– 1lime
– 2 heaping tablespoons of turbinado sugar or honey or liquid sugar
– sprig of fresh mint
– 2 teaspoons of orange blossom water
– water
– ice cubes
Instructions: Press the lemons. Fill pitcher with water, add lemon juice, sugar, orange blossom water, mint. Serve ice cold with ice cubes!
Hibiscusandorangeblossomlemonade (Makes one pitcher.)
– a handful of dried hibiscus flowers
– 2 heaping tablespoons of turbinado sugar or honey or liquid sugar
– 2 tablespoons of orange blossom water
– water
– ice cubes
Instructions: Steep hibiscus in tepid water for 20 minutes. Add the sugar and orange blossom water. Serve ice cold with ice cubes.
Check out my latest favourite Pinterest finds via the DesignLoveFest blog. They’re a real visual fest, a great lineup for a festive photo shoot! I love the mix of tropical prints with more graphic elements. –Stephanie
Our new window display inspired graphic designer Asia Pietrzyk to create this absolutely cute print! She’s a super talented illustrator based in Stockholm. I’ve been a fan of her work and I am delighted to see that she was inspired by Baba Souk. Check out her personal project called “instamissimo” where she picks an instagram picture and creates an illustration from it. This is a project she created just for fun as a simple outlet for creativity. We love the idea! -Stephanie
