I first discovered Gilt Taste through From Me to You – the blog that launched the cinemagraph. She and her partner created the cinemagraphs for the headers of the market section of the website.
I highly recommend you go through each department of the market section and be prepared to be amused by the headers! My favorite is the seafood header.
Oh and their recipes section is also fabulous.
Gilt Taste – Gourmet Food, Artisan Specialties & Fine Eating Magazine.
And now we come to the final installment of Ligne Roset – Kuwait series and also my favorite! For previous posts, click here and here.
Today, I’ll feature some of their accessories for the dining table. Continuing with the quirky design philosophy, these rings, which are used under hot serving plates, can put all together like shown below.
Or separately… Continue reading
If you missed my first feature on Ligne Roset – Kuwait, then click here.
From the cups and pots, we now move on to their tableware. Ligne Roset’s store in Kuwait offers a variety of choices of placemats, from cotton, leather to ceramic. Below is one of their cotton placemat option with white tableware.
Did you notice the detail under the sauce bowl? How cute is that! Under the dinner plate, there is also the same detail. Continue reading
Someone special’s favorite cake is the strawberry charlotte cake but since that person can’t have any dairy products, I had to substitute the dairy product ingredients with non-dairy options.
I used this recipe for reference and substituted the milk with rice milk and the whipping cream with a vegan whipping cream, both found in Sultan Center and selective Co-Ops. The sponge cake turned out light and airy. The whipping cream does taste a little different from regular dairy whipping cream but it whipped beautifully.
Oh and I didn’t really make a make charlotte cake because I almost never eat the ladyfingers. I opted for a strawberry mousse cake instead, which is exactly the same as the charlotte cake but without the soaked ladyfingers.
I think I want to experiment with other dairy-free cakes so stay tuned!
So now that I’m free, I have more time to explore and check out new places and stores, or places that I’ve always wanted to go to but never have. One of these store is Ligne Roset at the Creative Design Center, formerly known as the Seven Zones, in Shuwaikh. (Click here for map)
Nestled in a quiet corner in the center, Ligne Roset, who I thought only made furniture, surprises you with a full home-ware selection from decorative accessories, lighting, rugs, textiles and of course their furniture collection. They are also quite known for their artful collaborations with both established and up-and-coming talents in contemporary design.
What caught my attention, besides the beautiful furniture and super cool lightings, is their dining and kitchen accessories. To do this place justice, I’ve divided this post into 3 different parts. There’s also a surprise my lovely readers at the end of this post, so scroll down.
Today, I’ll show you a glimpse of their cups, mugs, pots and the lovely decanters/jugs collection.
Hope you’re having a day full of love and happiness!
The other night, I tried to fool myself by convincing myself that a frozen yogurt parfait will be my dinner. By 9:30, I was hungry.
So I gave in and was about to make roasted veggies but remembered that I still have sour cream in the fridge, and this is when I decided I’m baking a potato! This dish, if you even can call it a dish, brings back childhood memories with my sisters. We used to have it a lot as kids and I loved it.
All you need to do is preheat an oven to 200 degrees Celsuis. Meanwhile, if you’re potato is extra large like mine, cut in half and pierce the cut side, and place on a baking tray. If you are using small potatoes, just pierce with a fork all over and place as is on the baking tray.
Bake the potato for 30 -45 minutes, or until you can easily pierce with a fork. In a bowl mix half a tub of sour cream (125 ml) with salt and pepper, chopped fresh herbs (I used thyme from my aerogarden) and cubed cheese of your preference.
Scoop out the potato flesh and mash with a fork and mix in the sour cream. Scoop it back in the hollowed potato skin and bake for an additional 10-15 minutes, until cheese has melted.
Another cool gadget that I think I must have. This time an award-winning tea infuser, by Argentian designer Pablo Matteoda
Look how the blood, I mean the tea infuses with the water. 
To buy this and other designer gadgets, go to donkey-products.com
I’m going to show you my collection of tea infusers soon!
One of the cakes I used to make for BDesserts. I stopped making this a long time which is a shame. It’s such a great high noon tea cake. I’ll remake and post the recipe soon.
Check out this post from it all grows on the KU organic gardening course starting tomorrow!. While you’re at it, check out the blog, it’s beyond fabulous and very inspirational.
The Oven Experiments 