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justthedesign:

Staircase House By MDS

fauxpasta:

Cooking for other people can be really tricky when you spend copious amounts of time doing solo experimental cooking projects. Whereas I’m happy to eat some disgusting wholesome bowl of roasted butternut-squash mush speckled with quinoa and a homemade yogurt-flax-nutritional yeast dressing with crumbled kale chips on top, my parents have standards.

We reached a beautiful crossroads tonight with Southeast Asian Style Turkey Burgers from Epicurious. This recipe falls short on a lot of fronts (NEED CRISPY BUNZ/MAYO/PORK FAT IN MY TURKEY BURGER) so I’ve posted my own adapted version.

For pickled thangs

• 1 cup seasoned rice vinegar
• 2 tablespoons sugar
• Knob of sliced ginger (optional)
• 1 cucumber, sliced into long sheets
• 2 carrots, peeled into long strips with a vegetable slicer

For burgers

• 1 large garlic clove
• 2 slices sandwich bread
• 1 pound lean ground turkey
• 2 oz frozen pancetta
• 1/4 cup chopped fresh cilantro sprigs
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons fresh lime juice
• 1 tbsp fish sauce
• 2 teaspoons sugar
• 1/4 teaspoon Tabasco

• 4 rolls, split in half and brushed with
• melted butter

• 1/4 cup mayonnaise
• Sriracha or other pepper sauce

Toss your pickling ingredients together in two separate tupperwares (one for carrots, one for cucumbers) and shake it up. Throw it in the fridge, shake em occasionally. Just do this a while in advance, okay? Not right before.

Grind the pancetta in the food processor; scoop it out and throw it in a big ol’ bowl bowl. Don’t wash the food processor bowl. This is a terrible waste of time. Toast your bread slices, then put them in the food processor with a clove of garlic and grind again. Ooooh it smells so good right, toast and garlic? Add a fistful each of cilantro, mint, and lime and pulse until everything’s chopped finely. Scoop everything into your pancetta bowl, add a pound of ground turkey and your sugar and your fish sauce and lime juice and tabasco and a bandaid no not a bandaid take that out. Smash it together with your hands and form it into 1 inch thick patties.

See how those rolls are kind of oblong rectangles? I made my turkey burgers shaped like oblong rectangles too. They don’t have to be circles, you daredevil! (This is what I whispered to myself as I broke all the conventional rules of turkey burgers.)

Grill those puppies 5-10 minutes each side, or whenever they look done. My time-tested methodology is asking my mom if they look done. Or broil in the oven, or in a hot pan. Whatever. Just make sure you ask your mom. When you flip them the first time, put your rolls on the grill too to crisp them up.

Mix up your mayo and hot sauce and spread on the bottom of the roll, layering the turkey burger and pickles on top. If you’re feeling more authentic than I was, toss cilantro leaves on top.

-Paulina

homeandinteriors:

The Melbourne home of Katie Graham and family.  Photos - Sean Fennessy, Styling / Production – Lucy Feagins

homeandinteriors:

The Melbourne home of Katie Graham and family.  Photos - Sean Fennessy, Styling / Production – Lucy Feagins

Source: exquisite-interiors

gastrogirl:

rainbow cake.

nowimacook:

                                             Macarons pistache-framboise

Pour une vingtaine de macarons:

► Pour les coques de macaron:

Tout ou presque comme la recette précédente, sauf qu’il n’y a pas de cacao en poudre et qu’il faut mettre du colorant rose dans la meringue.

► Pour la crème pistache:

Préparation: 10 minutes - Cuisson: 0 minute

• 75g de crème liquide entière
• 25g de beurre
• 250g de pâte d’amande 50%
• 50g de pâte de pistache
• 5cl de kirch (facultatif)

Dans une casserole, faire chauffer la crème avec  le beurre et porter à ébullition. Mixer la pâte d’amande, la pâte de pistache, le kirch ainsi que la crème chaude.

Débarrasser.

► Le montage:

Préparation: 5 minutes - Cuisson: 0 minute

• une vingtaine de framboises

Garnir une poche à douille lisse de 6mm de crème pistache et pocher une gosse noisette de ganache au centre des macarons, déposer au milieu une framboise et l’enfoncer légèrement, puis placer une seconde coque de macaron dessus et pressant légèrement et en faisant un mouvement circulaire.

Réserver au réfrigérateur jusqu’à la dégustation (2 jours et ils seront parfaits, mais il est vraiment difficile d’attendre jusque là!)

Source: nowimacook

magicalnaturetour:

Hooligan by Alsanna :)