Wednesday, 4 March 2015

New stuff .....

So this collections of trendy goods from Danish shop Søstrene Grene, has pushed quite a few buttons for me. They have embraced the Urban gardening trend, with their cool collection of distressed vintage looking pots and jars. I am also finding the industrial vibe appealing to my aesthetics, and I can imagine a bit of a queue outside the stores when they open their doors this Friday. 
Søstrene Grene @ Anya Adores Design Blog
Søstrene Grene @ Anya Adores Design Blog

Happy Wednesday my friends, the sun has been peaking out the last few days, and I can't tell you the difference it makes to everybody's mood. It is still absolutely freezing, but somehow that doesn't matter when the sun is out.

Sunday, 1 March 2015

Smooth and silky Raspberry Sorbet

HAPPY 1st of March my lovely reader. So I have turned this blog into a bit of an online kitchen these days - sorry hope you enjoy looking at pretty recipes and hopefully cooking them too. 

I will be changing things around here soon enough, so watch this space as things are about to change for the better. Anyways back to food and delicious desserts. My Mr. has a VERY sweet tooth, and to tell you the truth, I was always a bit of a savoury kinda gal - I'd rather have a bag of crisps than a chocolate bar, or a cheese plate rather that dessert, but after I met him, I am now happy with both the sweet and the savoury. HMMM not the greatest for my figure, but hey, loving life (and food which is what I do) is part of happiness I guess.

So here is another great recipe from the Mr. He cooks it (I naturally help with organising :)  I then have to photograph and style, and then we eat.. Lots of work involved, so indulging is ok.

Anya Jensen Photography & Styling

My MR's silky smooth raspberry & lemon sorbet.


5 cups of raspberries - fresh preferably but you may also use frozen 
1 cup of sugar (add less if you like a more fresh/tart taste)
1-2 tablespoons of fresh lemon juice
1 tablespoons of fresh cream (you may omit this for a more fruity flavour)
1 teaspoon of vanilla sugar


Add water and raspberries to your food processor, pulse until smooth. 
Add puree to a strainer, and press through with the back of a spoon, leaving the seeds in the strainer, discard seeds.
Add sugar, vanilla, and lemon juice to the pureed raspberries. Whisk until the sugar is dissolved, add cream, whisk again until smooth.
Freeze according to your ice-cream maker. If you don't have one (like me - I don't), you can eat it after 1-2 hours for a soft sorbet, or leave in the freezer for a more firm sorbet.

SERVE and make sure you enjoy that first heavenly spoonful, and the next, and the next..........

Anya Jensen Photography & Styling

Wednesday, 25 February 2015

Livingroom love

I am having a bit of a living room obsession today. I actually love everything in this room, and I have just had to purchase the Paolo Roversi photograph on the wall. Do you like this type of room, or do you find it too cold and bland?? 

Happy humpday folks, hope you have a fab one.

Images via Boligmagasinet.

Sunday, 22 February 2015

Blueberry & Lemon cookies

Another grey Saturday resulted in purchasing a vast amount of blueberries, and then turning them into the most delicious Blueberry & Lemon cookies. They are moist, slightly tangy and ever so yummy. 

 Anya Jensen Photography & Styling

Anya's tangy & scrumptious Lemon & Blueberry cookies

 Anya Jensen Photography & Styling

Here is the recipe for you all to enjoy:
Makes around 20 large cookies


2.5 cups of flour
1 cup of sugar
1 teaspoon of baking powder
2 eggs
2 teaspoons of vanilla sugar
1.5 cups of fresh blueberries
4 table spoons of fresh lemon juice
1 cup of butter (100 g)
the rind of half an organic lemon

 Anya Jensen Photography & Styling

This is how you do:

Mix all the 'dry goods' together in a bowl. (sugar, flour, baking powder, vanilla sugar)

Melt the butter and leave to cool, then mix with the eggs, lemon juice, rind, and add the dry goods, bit by bit.

Carefully 'ladle' in the blueberries, without squashing them.

With a tablespoon or cookie spoon, spoon the dough onto baking paper, leaving space between the cookies, as they flatten out.

Preheat the oven to 180 degrees celsius. 

Bake in the oven until golden brown - usually between 12-15 minutes - depending on size.


 Anya Jensen Photography & Styling
Happy Sunday everyone - today we had a few rays of sunshine, it felt warm, and the girls were out to play for hours on end. Spring is near.


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