Belles & Bows (my darling daughter :))
xoxo
Showing posts with label belles and bows blog. Show all posts
Showing posts with label belles and bows blog. Show all posts
Friday, December 16, 2011
Wednesday, June 29, 2011
CHRISTOPHER PRAIN ~ DESIGN IN LONDON
When Mark Hughes, a cosmetic dentist, decided to purchase a three bedroom flat in a converted Victorian primary school in Battersea, he called on London interior designer Christopher Prain. Prain had decorated Hughes' previous home in the same building and both of his dental offices.
Because Hughes loves black, so much of the flat was monochromatic, with touches of navy, gray, mahogany and taupe. Unique to the home is the chandelier/mobile above the dining room table, the staircase and its gray glass balustrade, and the black stained and polished hardwood floors.
The dining table is an Eero, the dining chairs are Cappellini, and the sofa is by Mary Fox Linton. The cabinetry is silver birch.
Because there is so much modern furniture in the home, Prain covered the chairs in a stripe and added two mirrors. ENJOY!
I hope that you will stop by my daughter's blog, b e l l e s & b o w s, today. I think that you will thoroughly enjoy her post!
House and Garden United Kingdom July 2011
Because Hughes loves black, so much of the flat was monochromatic, with touches of navy, gray, mahogany and taupe. Unique to the home is the chandelier/mobile above the dining room table, the staircase and its gray glass balustrade, and the black stained and polished hardwood floors.
The dining table is an Eero, the dining chairs are Cappellini, and the sofa is by Mary Fox Linton. The cabinetry is silver birch.
Because there is so much modern furniture in the home, Prain covered the chairs in a stripe and added two mirrors. ENJOY!
See you soon,
Teresa
xoxo
House and Garden United Kingdom July 2011
Saturday, September 18, 2010
HAPPY WEEKEND
I have three treats for you this weekend, and I am certain that you will enjoy all three.
RUE magazine has just released their first issue, and you are going to LOVE this online magazine.
My daughter has posted a piece that I think you will love. Visit belles & bows here!
For the third treat, I am posting a recipe by Ina Garten!
ENJOY!
See you soon,
Teresa
xoxo
RUE magazine has just released their first issue, and you are going to LOVE this online magazine.
My daughter has posted a piece that I think you will love. Visit belles & bows here!
For the third treat, I am posting a recipe by Ina Garten!
SPINACH AND CHEDDAR SOUFFLÉ
Serves 2 to 3
3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1. Preheat the oven to 400 degrees. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.
2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.
3. Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.
4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.
5. Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
NOTE: To make in advance, prepare the recipe through Step 3 (adding the cheeses). You can do this up to 2 hours ahead. Keep mixture covered at room temperature, and then proceed with the recipe just before baking.
ENJOY!
See you soon,
Teresa
xoxo
Subscribe to:
Posts
(
Atom
)
Posts
