Photos by Kristin

Bright, sunny Santa Cruz! Next time we pass I will make sure to eat even more Mexican, yummy food.

Janne Peters

All photos by Kristin

Oh how I miss the smell from the freshly roasted muesli by Farmer Jo. They are located down an alley in Surry Hills, Sydney. You can almost smell your way to Sally’s little hole-in- the-wall cafe. Muesli is made by passion for taste and indulgence on the premises. All flavours are made by local produce after seasons. When I was there Sally’s husband was grating fresh limes while the muesli was baking in the oven and locals were popping by for their daily coffee and muesli kick. Thin slices of pineapple were air drying and batches of freshly packed containers were being stored in the shelves. This is the way of a perfect breakfast. Do you take orders to Norway?

45 Huchinson st, Surry Hills, NSW 2010

It was very exiting to develop my roll of film from my old Nikon FM camera that I brought to Paris. There is a special charm of using film instead of digital photos. Things take longer, (not so popular with the objects) , the waiting for the film to be ready, nervous to get it back with no good photos, all blurry or no good light, and the joy while you find your pictures of all your favourite moments captured in a rustic, grainy photo.  And I know you can get that look digitally after on the computer, but still, the photos from my film is now the ones that’s printed and up on the wall.

Happy Easter!

Easter break is here, and it’s time to cook and play in the kitchen. My new, bright yellow cups and retro glasses that I got from Merci in Paris inspired me to make this old fashion lemon fromage with rustic looking french meringues. Hope they will taste as good as they look!

Want to try it ?

Lemon fromage:

• 4 eggs, separated
• 6 tbsp. sugar
• Grated rind of 1 lemon
• 1 envelope unflavored gelatin
• Juice of 1 or 2 lemons (according to taste)
• 3 dl whipped cream

Beat the egg yolks together with the sugar until light, then add the lemon rind. Beat the egg whites in a separate bowl until stiff. Dissolve the gelatin in the lemon juice over very low heat. Allow to cool before adding to the egg mixture, and finally fold in the egg whites and whipped cream. Pour into a glass bowl and allow to set for 1 to 2 hours in the refrigerator.

Meringues:

• 4 eggwhites
• 2dl sugar

Beat the eggs while adding 1 tbs sugar at a time into the bowl. Beat until hard and shapes easily. Shape the meringues with a spoon or a pipe bag. Put on tray layered with baking paper in the oven on 100C for an hour. Leave to cool in the oven for some hours or over night.

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via amimono, lenneke wispelwey & cos stores.

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All images found via French by Design.