Monday, August 9, 2010

Sunday, August 1, 2010

Beach Treasures

We were at the coast side this summer and I collected these lovely small sea shell.

They were a bit hard to find so my collection was limited.
I picked out the prettiest ones and made a necklace out of them which I will be listing in my shop soon.

Sunday, July 4, 2010

Monday Moodboard

Vintage Long White Hooded Gown by Spelfenmeisje
White pebble studs by Jealousydesign
brass flower bobby hairpin by liloshop
Handmade lamp by FiligreeCreations

For more Moodboards visit FleurFatale’s blog

Handmade Porcelain charms

At Artmind's craft party we all had a go with paper porcelain clay and I was really excited when I found the results in the mail last week.
I made a necklace (which I already listed in my shop), a yellow set for Lola and a black & white bracelet. I'm not a jewelry person myself but I loved the bracelet so much, I am keeping that one to myself :)

Monday, June 28, 2010

Summer Garden Mood

White and oxidized copper sakura ring by ZsBcreations
Rose/ 5x5 by Jkphotography
Rosebud - wire wrapped silver plated silver ring by Lindecise
The Roses Garden Necklace – Lariat by LeelaBijou

Today, my moodboard was inspired by our garden. Not a lot of flowers in our garden but it is all so bright green, lots of shade on sunny days and here and there you will find some animal houses and feeders.

For more Moodboards visit FleurFatale’s blog

Thursday, June 24, 2010

Summer Pea Soup

I made this cold soup as an hors-d'oeuvre at our Etsy craft party and was asked for the recipe. So here you go...

Picture by sarahmconnolly

The ingredients you need for this summer pea soup:
• olive oil
• 1 leek, finely chopped
• 125 gr celery, finely chopped
• 2 bulbs of garlic, finely chopped
• 150 gr chives, finely chopped
• 450 gr peas (extra fine)
• 1.5 litre chicken stock
• 1 dl low-fat creme
• prosciutto OR smoked salmon - optional
• sea salt and freshly ground pepper

Best to start by chopping the leek, celery and garlic. Heat the oil in a big pan and add the leek, celery and the garlic. Cover it for about 5 minutes and stir regularly. Add the chicken stock, the chives and peas and boil for 15-20 minutes.

Then use a stick blender to blend the soup. Blend until smooth. I recommend to sift the soup as it will remove all hard bits of the peas. After sifting, add the creme and season well with salt and pepper. Leave to cool in the fridge.

Before serving you have the choice to add either small bits of prosciutto or smoked salmon. Both taste great with the pea soup.

Enjoy !

Monday, June 21, 2010