Australian art director Sonia Rentsch has turned her passion for prop styling into a still-life series entitled Dinner Etiquette, where each composition of everyday kitchen utensils is arranged to simulate a refined outfit. Together with the photographer Scott Newett she adds life to simple objects to form representations of the diner’s attire: forks and knives are used as a tie, and a cup is perfect to be turned into a hat.
And now… the desserts. Sweet Treats by the same wonderful duo.
Did you know that apples prevent potatoes from sprouting? Or that aubergine and zucchini are biologically fruits and therefore should be treated like fruits?
Young designer Jihyun Ryou from the Netherlands tries to bring that kind of knowledge back to everyday life, calling it “shaping traditional oral knowledge”. She suggests that we shouldn’t hand over the responsibility for our food to the refrigerator but instead re-establish traditional and more natural ways of preserving our food.
Observing the food and therefore changing the notion of food preservation, we could find the answer to current situations such as the overuse of energy and food wastage. My design is a tool to implement that knowledge in a tangible way and slowly it changes the bigger picture of society. I believe that once people are given a tool that triggers their minds and requires a mental effort to use it, new traditions and new rituals can be introduced into our culture.
Keeping roots in a vertical position allows the organism to save energy and remain fresh for a longer time. This shelf gives a place for them to stand easily, using sand. At the same time, sand helps to keep the proper humidity.
We tend to think zucchini, aubergine, cucumber, etc. as vegetables.But they are biologically fruits. This shelf gives them a space to be outside the fridge. Also through the ritual to water them everyday, they will stay fresh.
Rice absorbs humidity easily. The spice container with rice inside helps spices stay dry without forming into lumps.
An egg has millions of holes in its shell. It absorbs the odour and substance around itself very easily. This creates a bad taste if it’s kept in the fridge with other food ingredients. This shelf provides a place for eggs outside of the fridge. Also the freshness of eggs can be tested in the water. The fresher they are, the further they sink.
We found it here.
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When it is cold outside (well, in Vilnius we are going to get -19C this weekend and even more the next one ) you better stay at home. And when you stay at home, go to the klitchen and make something nice to yourself.
Tasty Art for this Friday suggests to try out this moist, rich, heart melting torta di cioccolato with Nutella glaze and coconuts. Easy to make, easy to surprise and please your friends or family.
CHOCOLATE CAKE WITH NUTELLA
Time: 60 minutes
Portions: 12
What’s Required:
• 100 g cioccolato nero (72-74 proc.)
• 100 g cioccolato latte
• 50 g cioccolato nero (74-80 proc.)
• 200 g of natural butter
• 7 spoons of cacao powder
• 7 spoons of sugar
• 1 teaspoon of vanilla
• 5 medium eggs
• 1 spoon of arancia (orange) syrup
• 1 peeled zest of orange
• 1 1/2 cup of panna (cream)
• 3-4 spoons of hot water
• 1 cup of flour
• 1 teaspoon of baking powder
• “Nutella” and coconut dust (optional)
Melt chocolate together with the butter on a low heat, simmering. Add cacao, sugar, vanilla and mix everything. Beat in eggs and use electric mixer to combine everything together until smooth. Pour panna, add syrup and orange peel, mix.
Combine flour with baking powder and add. Pour this mix into a greased baking form for a cake and bake in 180 temperature for about 45 minutes.
Remove, let stay cool for a while. Spread on “Nutella” and sprinkle some coconut, if desired. Enjoy and don’t forget to exercise another morning to burn the whole bunch of calories you will definitely get from this cake :)
Have a sweet weekend!
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After weeks of fancy meal from festive parties meniu, we can start eating ordinary food again. What do you think about caramelised pasta with vegetables?
CARA MELIZED PASTA WITH VEGETABLES
Timing: 30 min.
Serves: 4
Ingredients:
• about 300 g farfalle pasta
• about 400 g veggies (green peas, carrots and asparagus beans)
• 1 big onion
• 2 teaspoons of brown sugar
• 3 teaspoons of white sugar
• glass of pure tomato puree
• olive oil
• pinch of cumin
• pinch of grounded ginger
• pinch of oregano
• freshly grounded pepper mix
• salt
Cook pasta al dente in a salted water with a spoon of olive oil. Heat few spoons of olive oil in a pan and cook onions, then add both sugar and cook until sugar melts (for 3 minutes). Add ginger, oregano and some pepper and mix everything together.
Add prepared (chopped) vegetables to the pan and cook for approximately 3-5 minutes, then add tomato puree, some salt and mix everything. Cook for about 7-10 minutes. Later add dried pasta, mix it, and cook for 3-4 minutes more. Then serve and enjoy!
We are cooking together with Tasty Art.
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