Archive for the ‘FOOD’ Category

04.22.15

MANGO GINGER FIZZ

everyday around 3pm while i’ve been abroad, somehow a “spritz” just appears in front of me, and i’m not mad about it. this mango ginger fizz sounds just perfect for the sunny weather with friends. what’s your cocktail of choice in the springtime?

MANGO GINGER FIZZ
Makes 6 servings

• 1 diced mango
• 3/8 cup finely grated ginger
• 2/3 cups agave syrup
• 4 ounces of gin
• 1 cup water
• sprigs of mint
• 2 limes squeezed
• top with club soda

MAKING THE MANGO GINGER FIZZ: In a blender, bring one chopped mango and 3/8 cups of finely grated ginger to a puree consistency. Transfer to a medium size saucepan and add 2/3 cups agave syrup, 4 ounces of gin and 1 cup of water. Bring to a boil on medium to high heat. Reduce heat to medium and simmer until a light syrup forms. Strain syrup into a large measuring cup. Add 2 squeezed limes and let cool. Pour about 1/3 of syrup onto an ice filled glass. Fill with tonic water and garnish with sprigs of mint and lime wedges.

photos and styling by: Ivan Solis
more recipes here

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04.15.15

FRESH BERRY TARTLETS RECIPE

in keeping with a french theme, we have these beautiful tarts that helene, of the blog tartelette inspired us to make. i love them so much. they’re perfectly adorable and would make the best slightly sweet dessert to serve at an outdoor dinner party.

FRESH BERRY TARTLETS
Makes 4 servings

• 6 ounces raspberries
• 6 ounces blackberries
• butter for greasing your tartlet pans
• 1.5 cups all purpose flour
• 5 tablespoons unsalted butter
• 3 egg yolks
• pinch of salt
• 1/4 cup cold milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• half a cup heavy whipping cream
• 1 tablespoon powdered sugar
• 4 teaspoons mint for garnish

MAKING THE FRESH BERRY TARTLETS:  Using an electric mixer, on medium speed, whip the butter until you get a light fluffy consistency. Mix in the 3 egg yolks one at a time until each blends in well into butter. Pour in the 1.5 cups all purpose flour, a pinch of salt and 1/4 cup cold milk and continue to mix on medium speed for about 1-2 minutes or until all ingredients have mixed well. Empty the mixture onto a lightly floured board and roll the dough into a smooth ball. Flatten the dough with a rolling pin into a disk shape. Wrap in a plastic wrap and refrigerate for 60 minutes.

Preheat oven to 350F and position a rack in the center. Once the dough has been cooled, roll it out once more onto a lightly floured surface. Proceed to shape the dough onto 4 buttered tartlet tins. Place excess dough to the side for later forming the lattice pattern. Line the dough with a piece of parchment paper, fill with pie weights or dry beans for a blind bake and bake for 10-15 minutes or until you begin to see a slight golden tint to the tarts.

FOR THE BERRY FILLING: In a medium sized bowl combine the 6 ounces of raspberries and 6 ounces of blackberries and pour 1/3 cup sugar on top. Rub the sugar with a spatula until there is an even coat of sugar on the berries and let stand for about 20 minutes. Pour the berries evenly into each tart shell. Roll the excess dough out once more and form long strips using a fluted pastry cutter (With the strips, we created a lattice design but let your imagination run wild!). Bake for another 20 minutes or until the tarts are a golden brown.

In a medium sized bowl whip half a cup of heavy whipping cream with 1 teaspoon vanilla extract and 1 tablespoon powdered sugar (Freezing the beaters beforehand will speed up the process). Whip until soft peaks form.

Garnish the tartlets with powdered sugar, fresh whipped cream and mint.

photos and styling by: ivan solis

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04.09.15

DELICIOUS GRANOLA RECIPE

i’ve been indulging in french food over here, so many delicious things to eat! i’m loving this pretty granola that eva made for us. it would make the perfect simple summer breakfast, don’t you think?

• 1/4 cup full fat coconut milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 3 cups rolled oats
• 1/2 cup pecans
• 1/2 cup coconut shards
• 1/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon cardamom
• 1/3 cup diced dried mango
• 1/3 cup diced dried pineapple

• Preheat the oven to 300 degrees Fahrenheit. In a medium bowl, whisk together the coconut milk, honey, and vanilla extract. Set aside.

• In a large bowl, toss together the oats, pecans, brown sugar, cinnamon, cardamom, salt, and  the coconut shards. Pour the coconut milk mixture over the oat mixture and toss to coat. Spread out in an even layer on a baking sheet lined with parchment paper. Bake for 20 minutes.

• Remove and as the granola is cooling on the tray, stir it every couple minutes for 15 minutes. Once completely cooled, toss with the dried mango and pineapple and enjoy! Store in an airtight container in a cool dark place for up to 1 week.

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!

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04.07.15

HERB AND GOAT CHEESE TOMATO TART

i’m so excited to be starting my european journey today. nothing brings me more joy then experiencing new things in a different part of the world, it always leaves me feeling refreshed and inspired. i’ll be sharing much of my journey on instagram, if you’d like to follow along. until then, enjoy this beautiful tomato tart that ivan made. and don’t worry i will still be blogging while i’m away!

HERB & GOAT CHEESE TOMATO TART
Makes 6 servings 

Ingredients:

• 1/2 pound goat cheese room temperature
• 1 pound butter puff pastry (package found in the freezer section of your grocer)
• butter for greasing your pan
• 1/3 cup heavy cream
• 2 tsp. minced fresh herbs, oregano, thyme
• 4 to 5 tomatoes sliced
• salt and pepper to taste
• arugula for garnish

MAKING THE HERB AND GOAT CHEESE TOMATO TART: Remove pastry from package and let thaw at room temperature, roughly around an hour. Unfold pastry and shape onto a 12 x 9 buttered pan. Preheat oven at 430 degrees. Line pastry with pie weights or dry uncooked beans to weigh down for prebake. Bake for 15-20 minutes until crust starts to look dry. Remove from oven and carefully remove weights, continue to bake 10-15 minutes or until golden brown. Let cool.

In a small bowl, whip together with a spatula 1/2 pound goat cheese and 1/3 cup heavy cream until smooth. Stir in the minced herbs (we used fresh oregano and thyme from the garden, but basil and chives are another great option!). Gently spread the herbed goat cheese over the cooled baked tart.

Lay the tomato slices  on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. Garnish with arugula.

photos and styling by: ivan solis
see more food posts HERE

need more spring brunch ideas?

• the perfect brunch box
apple and rosemary hand pies
eggs three ways
mint mocha shake

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03.31.15

BAKED DOUGHNUTS / ALMOND BREEZE

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have you ever had baked doughnuts? they are surprisingly so delicious and a healthier option to satisfy your doughnut cravings! ivan is sharing this beautiful recipe with us today in partnership with our awesome long-time sponsor, almond breeze. we will be coming up with more fun brunch recipes in the coming months, so keep an eye out!

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and how cute is this illustration that redcruiser made for us? i love her style…

BAKED DOUGHNUT BRUNCH
Makes 6-8 servings

doughnuts

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup almond breeze
• 1/2 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract
• 1 egg
• 4 tablespoons butter, softened
• 1/4 teaspoon salt
• coconut flakes

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MAKING THE DOUGHNUTS: Preheat oven to 350 degrees. In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and set aside. In a small saucepan on medium heat, stir in the 1/2 cup almond breeze, 1/2 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1 egg and 4 tablespoons softened butter. Stirring constantly with a whisk until butter melts. Combine the wet mixture to the dry flour mix until smooth. With a large spoon, pour the doughnut batter into an ungreased doughnut pan. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove baked doughnuts immediately from pan and place onto a cooling rack.

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PINK GLAZE
• 2 tablespoons almond breeze
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• food coloring (red, blue)

how to make: In a medium size bowl scoop in 2 cups powdered sugar. Add in 2 tablespoons almond breeze and 1/2 teaspoon pure vanilla extract. Mix well until smooth consistency (Add in additional powdered sugar for a thicker consistency). Separate the glaze into two even batches on an additional bowl. For the first pink glaze; one drop of red will do, mix well. In the second bowl use 5 drops red and 2 blue to achieve a darker hue of pink. Dunk in each doughnut and set back onto cooling rack (keeping a towel underneath the rack will ensure less cleaning time as the glaze drips until hardens) Garnish doughnuts with coconut flakes.

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photos and styling by: ivan solis
illustration by: redcruiser
want more food posts? click here!
this post is in partnership with almond breeze. all opinions are my own.

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Why hello there designlovefest readers! Welcome to my place of inspiration + creation. Thanks for stopping by. I believe in giving credit where credit is due, so if at any time you see work that is improperly recognized, please send me quick note and I’ll gladly update the information.

Similarly, all graphic design elements and layouts present here were created specifically for designlovefest and should therefore be credited appropriately if reposted. We like to keep things nice and friendly here on the web, you see. It’s all about spreading the love. Ok, enough serious talk....go get inspired!