Friday, 17 April 2015

Marble-licious

Housedoctor has a lovely collection of marble beauties in the stores right now. SO if you - LIKE me - love a bit of marble you should take a look. I am also very fond of the styling in these shots too, so Happy Friday lovely people - have a lovely weekend.




Wednesday, 15 April 2015

Bispebjerg Kirkegård - cherry blossom {Copenhagen corners}

Remember last year when I told you about the most amazing place in Copenhagen for Cherry blossoms Bispebjerg Kirkegård - where it feels almost like being in Japan. Well it's the time a year again, and the girls and I rushed to see the trees, at sunset on a blistering cold, but very beautiful evening. Let me tell you - they didn't disappoint, and again we were left breathless by the beauty and the pink cherry blossoms. They had just bloomed so I think it will be even more beautiful this weekend. So I might flower spam the following couple of weekends - sorry in advance. Enjoy!!

Bispebjerg Kirkegård Japanske kirsebærtræer - Anya Jensen Photography

Bispebjerg Kirkegård Japanske kirsebærtræer - Anya Jensen Photography

Bispebjerg Kirkegård Japanske kirsebærtræer - Anya Jensen Photography

Bispebjerg Kirkegård Japanske kirsebærtræer - Anya Jensen Photography

Monday, 13 April 2015

Hindbær snitter

Today I have another culinary treat for you. It is a danish favourite, and rather easy to make should you have guests popping by for afternoon tea or coffee.

These delightful mouthfuls are called Hindbær snitter - translated roughly to Raspberry cut-outs, as they are all cut from one large piece of dough rolled out. I have made mine slightly posher, and used cookie cutters, usually people just slice with a knife and get square hindbærsnitter - I am naturally different ha ha :)


HINDBÆRSNITTER // Anya Jensen Photography & Styling

So here goes:

Anya's truly scrumptious HINDBÆR SNITTER:

What you'll need for the dough:

1/2 vanilla pod - seeds scraped out // or vanilla sugar
250 g all purpose flour
150 g of butter - room temperature 
 75 g icing sugar
1/2 dl of water
1 tsp baking powder
HINDBÆRSNITTER // Anya Jensen Photography & Styling

This is how you do:

Scrape the vanilla seeds out of the pods, and mix with a bit of icing sugar so it is smooth not lumpy.
Mix softened butter, icing sugar, flour, baking powder with the water - pour in slowly, so the dough gets soft and smooth.

Leave in the fridge to cool for 30 mins.

Roll the dough out on baking paper using a bit of flour. The dough has to be around 30 mm thick.(when it is on the baking paper, it is much easier to then just pop in the oven when you have finished).
Cut in desired shapes with cookie cutters - remember you'll need 2 pieces for each Hindbærsnitte - I usually get around 20 'snitter'.
Bake in the middle of the oven at 190 degrees celsius for about 10 minutes or until very slightly golden brown.
Leave to cool
HINDBÆRSNITTER // Anya Jensen Photography & Styling

For the raspberry filling:

I use frozen raspberries, cooked on the stove with a bit of added sugar & a squeeze of lemon, as I like to keep it rather fresh and tart (It's my homemade raspberry jam - more to come on that later*). 
-Store bought raspberry jam is also totally perfect, and a lot easier for you.

Add 1 - 1 1/2 tsp of raspberry jam on the cookie - spread evenly and put another cookie on top.

Decorate with icing sugar and sprinkles, or whatever tickles your fancy.

ENJOY with a friend and a hot drink.

HINDBÆRSNITTER // Anya Jensen Photography & Styling
Concept, photography & styling by Anya Jensen for Anya adores design blog 

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