Cozy clothes for slow days

 
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Last weekend I decided to enjoy a couple of slow days which were very much needed. I stayed away from the studio, social media and let my paint brushes rest.

Instead I slept longer than usual, wore cozy clothes, ate comforting (but still healthy) food, read a lot, forced my mind to stay in the present, went for long walks in the park and drank a lot of herbal tea.

I find days like these very calming and relaxing. We live in such a noisy world that it can sometimes be difficult to hear our own thoughts. It is important to slow down every now and then. After this weekend I feel much better and more energised. Try it yourself, I can very much recommend it.

 

 

 

 

New work

The forest is definitely the place where I go to relax and recharge my batteries. So it is only natural that a lot of my work features green hues and plants.

However having grown up in a small town surrounded by two rivers, water is also very important in my life. And long walks along the riverbank meadows always made me very happy.

So far the colour blue and water is not really present in my art. But I would like to change this because I find it always very calming to look at blue paintings. Especially when they show a lot of white areas as well. I love the contrast.

I am starting with a watercolour painting based on a photo of artist and wood worker Aleksandra Zee.

 
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Recipe: Cinnamon Noodles

When I was a child "Mohnnudeln" (poppy seed noodles) was one of my favourite foods. They are sweet, filling and can be eaten as main course or dessert.

Inspired by this classic Austrian dish, I created cinnamon noodles for you. A simple potato noodle recipe with a twist.

 
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Ingredients (for four portions):

- 500g potatoes

- 100g flour

- 50g butter

- 1 egg yolk

- a pinch of salt

- 50g caster sugar

- cinnamon

Boil the potatoes, peel and grate them. Put the grated potatoes in a bowl adding the flour, butter, salt and yolk.

Knead the ingredients. Roll out the dough and cut into 3 - 4 cm long pieces. Shape them in your hands until they look more or less like slugs. (I know, I know... could not think of a better word)

Bring a pot of salted water to the boil and let the little potato noodles simmer for about 5 minutes or until they start floating.

Take the potato slugs out of the water and set aside. Melt a tablespoon of butter in a pan.

Fry the noodles in the pan on low heat until they get slightly crispy. Add sugar and cinnamon to taste.

 
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Eat immediately and enjoy.

 

Project: Painting Food People

I love all things food, cooking, food packaging etc. and recently I started a new project called "Painting Food People".

I am going to illustrate chefs, restaurateurs, food writers and also food photographers and -stylists. Today I am sharing the first illustrated portraits with you.

Maya Jankelowitz from "Jack's Wife Freda":

 
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The inspiring Sophia Roe. You can find her here.

 
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The cook, writer and broadcaster Rachel Khoo.

 
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Who do you want me to illustrate next? I am very grateful for your suggestions.

Japanese hotpot - illustrated recipe

When I tidied up my book shelf yesterday I found a little Guardian food booklet on soups and stews by Allegra McEvedy that I collected many moons ago. Since temperatures dropped again in London and spring is temporarily on holidays, I tried out the recipe for the Japanese hotpot.

It was really tasty, so I illustrated it here for you because I believe that healthy, good food should always be shared.

 

Ingredients (6 servings)

- 400g jasmine rice

- 2 tsp red chilli, chopped

- 3 garlic cloves, sliced

- a few slices of ginger

- 2 tbsp toasted sesame seeds

- 300g bok choy, quartered

- 400g tofu, cut in 3 cm cubes

- 150g sliced shiitake mushroom

- a head of broccoli, cut into florettes

- 1/3 daikon radish/mouli, peeled and sliced

- 3 sliced spring onions

- 2 tbsp miso paste

- 2 tsp light soy sauce

- Juice of 2 limes

- a handful of coriander (or parsley if coriander happens to taste like soap to you, like it is for me)

 
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1. Get your rice going, then put the kettle on again with a little bit more than one litre of water for the miso paste.

2. In a little bowl, mix the chopped chilli, garlic, ginger and sesame seeds.

3. In a sauce pan big enough for all ingredients make layers of the bok choy, tofu, mushrooms, broccoli and daikon, sprinkling a little of the chilli-ginger-garlic-sesame seed mix in between each layer.

4. Dissolve the miso paste in one litre of nearly boiling water.

5. Add the spring onions to the pan, then pour in the miso and cover with the lid.

6. Turn the heat up high. When it comes to the boil, let it simmer for two minutes before turning the heat off.

7. Pour in the soy sauce and lime juice to season, and scatter with chopped coriander/parsley.

8. Serve in bowls and offer the rice on the side.

 
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