Explore Strawberry Liquorice, Pain Au Chocolat, and more!

Chef Daniel Kruse (Molen) prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, licorice, honey, and wild herbs. Twisted bread á la pain au chocolat. Served with Kay Bojesen's jam spoon and cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Daniel Kruse (Molen) prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, licorice, honey, and wild herbs. Twisted bread á la pain au chocolat. Served with Kay Bojesen's jam spoon and cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Plant calendula seeds in your garden next year. It tolerates poor soil & comes back every year. Although the petals & stems are edible & make a pretty garnish they taste bitter. We grow calendula for its medicinal value for many ailments, but my favorite is for the skin. You can use it as a local topical application to boost the healing rate, prevent infection on a wound or other skin conditions including chapped & dry skin. Double click the picture to learn to make a Calendula infusion.

Calendula officinalis (Pot Marigold or Poet's Marigold) - How To Make a Calendula Pot Marigold Infusion - Great for skin conditions!

Chef Jeppe Foldager (Alberto K) prepared this dessert and won the dessert competition at Sol over Gudhjem 2016. His dessert consists of strawberries infused with forrest strawberries, licorice pearls, and meringue. Served with Kay Bojesen's jam spoon and cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Jeppe Foldager (Alberto K) prepared this dessert and won the dessert competition at Sol over Gudhjem 2016. His dessert consists of strawberries infused with forrest strawberries, licorice pearls, and meringue. Served with Kay Bojesen's jam spoon and cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this main course with smoked veal and oysters, sizzling in Bornholmsk fungal oil. Served with Kay Bojesen's dinner fork and dinner knife.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this main course with smoked veal and oysters, sizzling in Bornholmsk fungal oil. Served with Kay Bojesen's dinner fork and dinner knife.

Chef David Johansen (Kokkeriet) prepared this dessert with baked goat cheese, sauce on rhubarb juice, angelica, and fresh rhubarbs. Served with the small and large Kay Bojesen dessert spoon.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef David Johansen (Kokkeriet) prepared this dessert with baked goat cheese, sauce on rhubarb juice, angelica, and fresh rhubarbs. Served with the small and large Kay Bojesen dessert spoon.

Chocolatier Palle Sørensen prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, chocolate, licorice, white chocolate, and black sponge cake. Served with Kay Bojesen's spoon fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chocolatier Palle Sørensen prepared this dessert for the dessert competition at Sol over Gudhjem 2016. His dessert consists of green strawberries, chocolate, licorice, white chocolate, and black sponge cake. Served with Kay Bojesen's spoon fork. Kay Bojesen Grand Prix cutlery. Danish Design.

This looks great , and super healthy, to me...what do you think?

Doswell McLean bloom magazine 11 Doswell and Mclean: photos for Bloom Magazine

Chef David Johansen (Kokkeriet) prepared this main course consisting of grilled veal and cabbage, peas, and oyster. Served with the Kay Bojesen dinner knife and dinner fork  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef David Johansen (Kokkeriet) prepared this main course consisting of grilled veal and cabbage, peas, and oyster. Served with the Kay Bojesen dinner knife and dinner fork Kay Bojesen Grand Prix cutlery.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this dessert with cheese juice marinated herbs. Served with the Kay Bojesen cake fork and jam spoon  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Karlos Enrique Ponte Maldonado (Taller) prepared this dessert with cheese juice marinated herbs. Served with the Kay Bojesen cake fork and jam spoon Kay Bojesen Grand Prix cutlery.

Chef Morten Falk (Kadeau) prepared this dessert consisting of a pie with Danish rhubarbs, strawberries, and elder to the right. To the left; waffles with ice cream, goat fraiche, and lemon.  Served with the Kay Bojesen cake fork.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Morten Falk (Kadeau) prepared this dessert consisting of a pie with Danish rhubarbs, strawberries, and elder to the right. To the left; waffles with ice cream, goat fraiche, and lemon. Served with the Kay Bojesen cake fork. Kay Bojesen Grand Prix cutlery. Danish Design.

Quince

photo : dietlind wolf i had to honor the harvest, with the beauty of a quince i picked sunday at ringsberg( near the sea) before posting .

Chef Morten Falk (Kadeau) prepared this main course consisting of veal tartar on toast, pickled vegetables, and oysters. Served with Kay Bojesen's dinner fork and dinner knife.  Kay Bojesen Grand Prix cutlery. Danish Design.

Chef Morten Falk (Kadeau) prepared this main course consisting of veal tartar on toast, pickled vegetables, and oysters. Served with Kay Bojesen's dinner fork and dinner knife.

坂野友紀  カトラリー

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