Japanese masking tape & new spice jars

One of my favorite shops in Helsinki, Pino, now sells these fantastic japanese paper tapes. I had seen them before on a few design blogs, but never really got myself to order any, because they were previously only available from japanese and US online shops.


masking tapes

I also found these lovely glass containers at Indiska. Usually I write the spice names straight onto the glass which is annoying when you want to change the contents. So, now i used the paper tape and i love how they turned out. I reckon I'll buy some more of these pretty jars before they are out of stock.


glass jars by indiska

i love - kitchen stuff

top left to bottom right: retro storage container: Sagaform, teal coloured casserole: Le Creuset, red artisan Kitchen Aid, orange pitcher "koko" by Iittala


top to bottom: the new Marimekko dishes design "Siirtolapuutarha" and "Räsymatto", the new Bodum french press in green (also available in pink and purple) and Clipper teas' new package design.

a new kitchen shelf

so i haven't posted anything in quite some time. been busy with getting used to being a mother, trying to find a house to buy and realizing that we can't afford anything we'd really want. so we're staying put and i redecorate. here's our new kitchen shelf. we put it up yesterday and i think it's pretty.

Bake it pretty!

I just found this online shop. Oh my... I'll need to start planning the baby shower at some point (yes, we have decided to have a real baby shower) and i might just order a few things from here. Just what? So hard to decide...




all images by bake it pretty

sunday lunch: creamy mushroom soup

It's still quite cold here, so a nice hot soup makes just the right lunch for chilly a sunday like this one.

Ingredients:

500g mushrooms
2 large potatoes
1 shallot
2 cloves of garlic
1l of vege stock
butter
150ml of light cream (i used 15% fat cream today)
salt & white pepper
if needed potato starch

Instructions:

Peel and slice potatoes and boil them in the vege stock for about 20 minutes. Chop the garlic and the shallot and fry in butter until soft. Add chopped mushrooms and fry the mix for about 3 minutes or until the mushrooms are soft and brown. Add the mix to the vege stock and potatoes and let boil for around 15 minutes. Add cream and blend with a hand blender until smooth. If you like the soup thicker, blend in a bit of potato starch. Season with salt and pepper. Serve with fresh bread.

I made this recipe for two today and we still have leftovers, so i reckon it's enough for 3 to 4 persons.