FINNISH YOUR FOOD: FISKEN PÅ DISKEN

It’s been awhile since I’ve posted anything, so I felt it appropriate to return with a “gone fishin'” or rather a “been fishin'” entry.

The menu at Fisken på Disken is a treasure trove of net-worthy dishes waiting to be served up fresh, daily.

My “mermeal” fantasy began with a deep dive into some “AHOYsters” and ended with me all cozied up on a little “Dessert Island” of white chocolate and birch (see image above).

Your own fantasy awaits at this dream of a catch. What are you waiting for?  Go fish!

https://www.fisken.fi

KYMÈ-MORE KYMÈ-MORE GIVE-ME KYMÈMCAFE!

Once in a blue-moon you stumble across a place so phenomenal and uniquely magically that it leaves you speechless, breathless and wholly satisfied beyond belief (food, drink, ambiance and otherwise)—without hope nor want for anything more and certainly for nothing less. I call it the “KYMÈMCAFE Effect”.

A mere stone’s throw from civilization (it’s near the “Gare” -French for station, as in train station) and yet it gives off a true impression of being a beautifully kept secret-like-art-filled “Garden of Eatin'” with food so delicious you’ll want to board the next plane or train  in search of it.  Here’s a clue: you’ll find it in the “vevey” beautiful town of Vevey, Switzerland.

http://www.kymemcafe.ch

PARTY OUT BACK: FIESTA BY FIAM

Fiam knows a thing or two about making a chair worth celebrating.  The “adjustable anatomic armchair” is top notch Quality… with a capital “Q”.

I purchased two of these armchairs for my terrace nearly 6 years ago and they’re still in excellent condition today.  They’ve survived sun, rain, sleet, snow. Apart from the sun-fade red logo, they don’t look any different from the day I brought them home from the shop.

I plan on buying a few more of these garden essentials this summer.  That way, the party can go on and I won’t lose my seat when I get up to move my dancing feet.

http://www.fiam.it

 

JUST THE WAY YOU IMAGINED: BROWNIE POINTS

Ingredients:

125g unsalted butter
125g dark chocolate
30g cocoa powder
3 eggs, whisked lightly
115g white flour
250g white sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 180 C/350 F
Grease and line a baking pan (a 20cm pan is ideal)
Combine chocolate and butter in a bowl over hot water (bain marie), stirring until melted.
Once melted, remove the bowl from over the heat and stir in cocoa powder, eggs, flour and vanilla.
Immediately pour the mixture into lined baking pan.
Bake for 30 minutes.
Allow to cool before taking a pinch to make sure you’re not dreaming.

WHAT’S RIGHT IS: RIESS

The Austrian company, Riess has been around making premium porcelain enamel since 1550.  FIFTEEN FIFTY.  I think it’s safe to say they know what they are doing.  The first time I laid eyes on a Riess, I knew beyond measure that I had to have it.  I bought a “Measuring Vessel”.  The quality spoke to me.  It plainly said: “I’m what you want, I’m what you need.”  And it told me no lie.  Apart from my nails and teeth — my Riess is everything I’ve ever wanted and needed in enamel.

http://www.riess.at

I’VE GOT MUSIC, I’VE GOT: RHYTHM 108

Simple as simple can be.  Tasty as a banana muffin can only be.  Rhythm 108 produces wholesome guilt-free goodness that make it wholly and simply impossible to turn down dessert.  Try the range of dessert bars: Apple Pie, Banana Muffin, Choco-Walnut, Coconut Macaroon, Lemon Cake.  With less than 8 all-natural ingredients in each, they are in a word: Yum.

http://www.rhythm108.com

 

 

WHAT’SOUP: LENTIL & COCONUT SOUP

Ingredients:

2 cups of lentils (I used brown, but you could also use red lentils)
1 tbsp olive oil
1 large chopped onion
2 cloves of garlic, finely chopped
1 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tbsp curry powder
½ tsp red pepper flakes
2 cups of vegetable broth
1 cup of coconut milk
1 handful of fresh chopped spinach leaves

Directions:

Heat oil in a pot over medium heat adding in chopped onions, minced ginger and garlic until the onion becomes translucent.

Stir in lentils, tomato paste, curry and red pepper flakes.

After a couple minutes, pour in vegetable broth, coconut milk and bring to a boil.

Reduce heat, cover and simmer for 30-40 minutes

Place spinach in pot and leave to point of just wilting

Serve hot.

TREASURED TRASH: BRABANTIA

Waste not your time with any other waste bin.  As a proud owner of Brabantia’s 30 Litre FlipBin in Passion Red – I just had to come clean about it.  I don’t mean to push or press, but you’ve gotta try it for yourself.  It’s Flippin’ amazing!

http://www.brabantia.com

WHAT TIME IS: SUUNTO

My boyfriend is punctual.  He’s always on time, even early, in most cases.  I am not.  Perhaps that’s because I don’t own a Suunto watch.  The Traverse Alpha Foliage by Suunto  (pictured above) is worth every pretty penny and priceless minute-hour-second.

http://www.suunto.com

SWEET NUT THINGS: PEANUT BUTTER COOKIES

Ingredients:

1 Cup of All Natural Peanut Butter
1 Cup of White Sugar
1 Whole Egg

Preparation:

1. Preheat oven to 175C (350 F)
2. Combine all ingredients in a bowl and mix until smooth
3. Place spoonfuls of mixture onto a lined baking sheet and bake for approx 8 mins.

Enjoy with a tall glass of cold milk (Cow, Soy, Almond, Rice… take your pick).