Sweet Paul

Recipe monday

I can remember my first meeting with a grissini.
I was in London with my family and we had lunch at this Italian restaurant in Soho.
On the table was a mug filled with something I first though was branches from a tree.
But my mom said they where grissini, italian breadsticks.
I remember she ordered a big plate of cold cuts and we twirled the meat around the sticks and ate.
It was awesome!

Grissini
Makes about 20

1 cup warm water
2 teaspoons active dry yeast
1/2 teaspoon honey
2 cups plain flour
1 teaspoon salt
2 tablespoons olive oil

In a baking bowl add water, yeast and honey.
Give it a quick stir and leave for 10 minutes.
Add flour, salt and olive oil and mix until you have a smooth dough.
Knead it well, at least 5 minutes.
Cover with plastic and let it rest 30 minutes.
Roll it to a sausage and cut the sausage into 20 equal parts.
Roll those parts into thin sticks.
Place on baking trays covered with parchment paper.
Cover with plastic again and let them rise for 1 hour.
Spray with a little water and bake at 400 for about 25 minutes or until golden.
Cool on a wire rack.
Store up to 7 days in an airtight container.
Enjoy!
Photography by Studio Dreyer Hensley

Roebling Tea Room

Went to the Roebling Tea Room today for a coffee. Just love the wallpaper with the horses and hunters.
Coffee was good as well.
143 Roebling Street, Brooklyn

Great day at Brooklyn Flea.

Some snapshots from Brooklyn Flea today.
Great finds and food.
Love it!

Crafty friday

Some years ago while I was still living in Oslo I had the idea of making an outdoors shower.
I though it would be so cool to shower in the garden. Wearing bathing trunks off course, didn't want to scare the birds.
The setup was easy, a large shower head fastened to a long hose.
I then fastened the shower head on a big tree branch.
It worked like a dream.
I didn't use it as much as I though I would.
Just a little to much work in the mornings to go outside.
But the idea was cool, right?
Have a fab weekend all.
Photography by Studio Dreyer Hensley

Something pretty

Just something pretty on a wednesday.
My mothers favorite flowers.

Recipe monday

A fellow stylist posted the first fall leaf on Facebook today.
Somehow it made me think of this salad I make every fall.
Its simple, full of flavor and does not take long to make.
Its a great meal in it self or served with some grilled chicken or white fish.
Enjoy!

Grilled butternut squash with crispy prosciutto and olives
Serves 4

1 butternut squash, peeled and all seeds taken out, then sliced
olive oil
salt
pepper
16 slices of prosciutto, dried in the oven until crispy
1/2 cup black olives
1 bunch arugula
olive oil, to drizzle

Start with the butternut squash.
They can be grilled in the oven or outside on the grill.
Rub them in with olive oil, salt and pepper before grilling.
They need about 4 minutes on each side.
Take them off and plate them with prosciutto, olives and arugula.
Drizzle with olive oil before serving.
Photography by Studio Dreyer Hensley

Crafty friday

Todays crafty friday is an idea I used in the first issue of my magazine.
How to make a stylish apron out of 3 inexpensive tea towels.
See the how to here.

Issue two out soon!

Issue two of Sweet Paul Magazine will be out sept 10th.......

Craving mackerel

I am so craving mackerel these days.
I want it grilled with boiled small potatoes smashed in butter and dill, cucumber salad and sour cream.
Must have it soon!

Recipe monday

Never been a big wings fan, talking about both the music and the chicken.
But a few years back I got these really great straight of the grill ones.
They where sweet and spicy, but at the same time light.
They did not come dripping in BBQ sauce.
Witch makes them so much easier to eat, you will not look like a 5 year old after eating my wings, thats for sure.

BBQ lemon and chili wings
You can also use this marinade with larger cuts of chicken
serves 4

juice of two lemons
2 red chili, finely chopped
1 lemongrass stalk, finely chopped
2 shallots, finely chopped
4 tablespoons maple syrup
6 tablespoons olive oil
1/2 teaspoon salt
24 chicken wings
4 lemons, cut in half

In a large bowl mix together lemon juice, chili, lemongrass, shallots, maple syrup, olive oil and salt.
Add the wings, cover and let them marinade for at least 5 hours.
Heat up the grill and grill them 2-3 minutes on each side, move them often as the sugar from the syrup will make them caramelize really fast.
Grill the lemons cut side down.
Served the wings hot of the grill with the grilled lemons squeezed over them.
Photography by Studio Dreyer Hensley