Sweet paul

Beauty

From a beauty series I made a while back with photographer Colin Cooke.

Recipe monday

This salad has been following me for many years.
Can't even remember when I first make it.
Its the perfect summer salad with the sweet beets, the salty capers and the sour cheese.
Enjoy!

Pasta Salad with Roasted Beets and Chevre Cheese
This is such a simple and tasty lunch salad. If you want to make it into a larger meal, mix in grilled chicken or poached salmon.

Serves 4

6 large beets
2 tablespoons olive oil
2 pounds cooked pasta (penne works great)
1 small squash, sliced and saute in a little olive oil
1 red onion, sliced and saute in a little olive oil
2 tablespoons capers
1 tablespoon roasted pine nuts
1/2 cup snow peas
6 ounces chevre cheese,thinly sliced
Salt and pepper, to taste
Olive oil for drizzling

Preheat oven to 350 degrees.
Place the beets in a roasting dish and drizzle with olive oil.
Bake for about 30 minutes, or until the beets become tender.
Cool and peel off the skin.
Cut into wedges.
On a large serving platter, mix together beets, pasta,squash, red onion, capers, pine nuts, snow peas and chevre.
Season with salt and pepper, and drizzle with olive oil.
Photography Studio Dreyer Hensley

Crafty friday!

I love to recycle stuff.
This is a great way to recycle all those cool cans from the kitchen.
They make great planters for your garden.
Just remember to make a few holes in the bottom of the cans so that the water can drain.
Use a large nail and hammer for this.
Fill the bottom with some pebbles and fill in dirt and your plant.
Super cute with herbs outside your garden window as well.
Have a fab weekend all!
Photography Studio Dreyer Hensley

My happy dish!

Don't forget that "My happy dish" recipe contest ends tomorrow.
Check it out here!

Food styling

Some images showing off my food styling for Katie Lee's two last cookbooks.
Photos by Miki Duisterhof

Recipe monday

You know, I could not face salmon for many years.
As a norwegian I was fed salmon several times a week in one form or another.
I went threw most of my 20's and 30's hating the stuff.
But after 20 years I really like it again.
And now I use it in my all time favorite summer salad.

Salmon and potato salad with lemon yoghurt dressing
serves 4

4 large slices fresh salmon
salt
pepper
2 tablespoons olive oil
14 small potatoes, boiled
1 head of lettuce, shredded
2 tablespoons capers
2 tablespoon dill, chopped
1 teaspoon lemon zest
2 cups plain yoghurt
2 tablespoons lemon juice
salt
pepper

Place the salmon on a baking tray and sprinkle with salt and pepper.
Drizzle with olive oil.
Bake at 350F for 8 minutes.
Remove, cool and cut into pieces.
Slice the potatoes and mix with lettuce, capers, dill, lemon zest and salmon.
Mix yoghurt and lemon juice in a bowl and taste with salt and pepper.
Pour the dressing over the salad and serve.
Enjoy!
Photography Studio Dreyer Hensley

Crafty friday!

A lot of people ask me if my scandinavian background ever can be spotted in my work?
I do believe that the answer is yes.
I tent to like things very simple, clean, but never perfect.
Perfect is boring.
This is a table setting I did for a book.
Very simple with tea towels as napkins, a simple linen runner and flowers I found in the garden where we worked.
It does not always have to be so complicated.
I will leave you with that and wishing you all a fab weekend.

Recipe monday

This is a great little recipe I whipped up a while back.
Its the perfect little dessert or snack on a hot summers day.

cantaloupe melon and yogurt parfait
serves
4

1/2 cantaloupe melon, pealed and cubed
1 teaspoon sugar
1 tablespoon lemon juice
2 cups plain yoghurt
1 tablespoon honey
1/2 vanilla bean, seeds scraped out

Place melon, sugar and yoghurt in a blender and whizz until smooth.
Pour into 4 glasses.
Mix together yoghurt, honey and vanilla and top of the glasses with the mixture.
Cool for 20 minutes and serve.
Photography Studio Dreyer hensley

Crafty friday!

From my windows here in my apartment in Brooklyn I look down on my neighbors and their beautiful gardens.
I used to have a great garden back in the days.
I made this outdoor kitchen station there one summer.
Just a cheep table from IKEA, that I coated with come water proof clear paint.
The curtain was mage from tea towels also from ikea that I hung up with a simple curtain wire.
Its such a great idea, you can use it for simple cooking or for a drink station when you have your parties.
Photography Studio Dreyer Hensley
Have a fab weekend all.

Recipe monday

Summer is here and its time to eat outside.
I came up with this sandwich cake idea a while back and wanted to share it with you all.
Its such an easy way to feed a lot of people.

Paul's sandwich cake
serves 6

1 large round country style bread
10 slices marinated aubergine
10 slices marinated peppers
1 large mozzarella, sliced
2 tomatoes, sliced
2 tablespoons pesto
10 slices marinated squash

Cut off the top of the bread and remove most of the insides.

Then ad auberine, peppers, mozzarella, tomatoes, pesto and squash in layers.

Put the lid on top and cut it like a cake.
Enjoy
Photography by Studio Dreyer Hensley