spoon (by t. time) around the web:
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- t. time spoon on twitterThe visual design has been created for this blog alone, with verifiable proof of the date of creation (So please, do not copy the same look. I am very open though, and if by any chance you can proove that you launched a website or blog before mine that has a similar look that I am not aware of, please send me an email and i will be only too happy to make the necessary changes so that my layouts stay as unique as I wanted them to be when i created them). With that being said, you are free to reproduce my content as long as you add a link to this blog. Sorry for the lecture, and happy reading!
These might just be some of the best cookies I've eaten in my life. Ann's Cookies are moist and just sweet enough, with flavors like pistacchio, Nutella and Speculoos (remember the Belgian cinnamon spread that I like sooo much?), I have become really addicted with these little marvels.
image via Ann's Cookies
In Susan Hochbaum's book Pastry Paris, everything in Paris looks like a dessert. The theme, presented with gorgeous pictures and innovative ideas, is of course a good excuse to (re)discover the iconic buildings, objects... and desserts that make the City of Lights so attractive.
all images via the telegraph
I know what you are thinking, summer is ending and all... and here I am mentioning ice pops! But I am really loving the Zoku Quick Pop™ Maker, which freezes ice pops in seven minutes without electricity! Add to this the fact that you can personalize their designs however you want with or without the help of the "Quick pops" recipe book published by the brand. Don't tell me you're not falling for this!...
Many/most of us who have grown up in Europe have childhood memories of Bonne Maman's delicious jams - and their gorgeous packaging. Even the brand's gorgeous still life ads or its ads with family scenes in natural settings have been offering the viewers for decades an idealistic vision of childhood holidays in the country. This explains why I was very excited to discover that Bonne Maman is now offering ice cream flavours. Knowing the brand, I can guess that this might soon become the perfect comfort ice cream for nostalgics or simply for foodies.
images via Bonne Maman
The first time I found out about Jamie Beck was a few months ago via a twitter post by Matt Wright. To this day, the images of this herbs de provence chicken recipe are some of my favorite food photographs. Ever. The same day, I added her blog in my Google Reader and I am so glad I did.
Lately, Jamie has been featuring some amazing cinemagraphs (aren't they amazing?) in her blog and this mouth-watering chocolate mixture one might be one of my favorites. Jamie, I am a huge fan of yours!!!
all images are from the very talented Jamie Beck
You know that I love sweet food and amazingly cooked meals. But funny enough I love healthy, fresh food just as much (especially as summer is around the corner and I need to loose some extra pounds). Pepe Supu, the African equivalent of the beef stew is one of my favorite easy meals to make: I just boil water and add beef or veal with sweet potatoes, leeks, carrots, fennels, zucchini, celery, salt, pepper and varying spices according to my mood of the day. So simple, light and delicious!
In 2005, French pâtissier Christophe Michalak (pastry Chef at the Plaza Hotel in Paris) was crowned best pastry chef... in the world. Among his fabulous creations is this signature dessert called the religieuse (a French choux pastry) with salted butter caramel. What can I say? If you sum this up, it means that this is one of the best desserts of the best pastry chef in the world, meaning something like... the best dessert in the world. And I can confirm that since my friend M. bought me boxes of Michalak's pastries for my birthday and I had the opportunity to taste this religieuse, I am totally addicted to it. It is light, refined and the taste of the salted butter caramel mixed with the light sweetness of the choux is simply divine. If you ever come to Paris, please order this dessert from the Plaza (it is available to take away) and I promise that you won't regret it. Plus, how cute is it?
Another one of my favorite desserts from bread & roses is the basil macaroon with raspberries. I know, I love raspberries, as you must have noticed if you regularly read this column.
One of the most delicious raspberry tarts that I have ever eaten in Paris comes from bakery and restaurant bread & roses. The biscuit is neither too crispy nor too moist, the cream is super light and savory and the fruits are very fresh and tasty. The only danger is that it seems so light in the mouth that one is tempted to order (or buy) a second one.
image by t. time
