Makes life easy

The ‘Tear off a Scoop’ is a clever Packaging Design for a detergent that integrates a scoop spoon. Simply tear along the dotted line to fashion a spoon, which scoops out sufficient suds for a regular wash.

Designers: Yang Guo, Qiaoge Yang & Wenju Wu

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Beautiful design

You could say a lamp is just a lamp. But when I saw these beautiful designs I’m not so sure anymore. These designs show that a lamp could be much more.

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Beautiful design. Italian designer Tommaso Caldera has reinterpreted the classic caged workshop lamp by combining it with a domestic shade.

Photography by Matteo Pastorio

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 Duch designer Daniel Hulsbergen of Studio Daniel designed the Satori Lamp for Dutch furniture design company Odesi. He used  materials similar to those he used as a child to make model gliders.

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Bergen Academy of Art and Design student Hedda Torgersen designed this desk lamp to look like a “long-legged character”.

Photography by Bjarte Bjørkum

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Website: dezeen.com

Thinking about…

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our lovely vacation!  We’re only back home for one and a half week. But it feels much longer strangely!  We enjoyed our stay in Zeeland, The Netherlands.I love to be back home, but in my mind I’m planning my next vacation!

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LÆBL   Photo’s by LÆBL by Laurie

My favorite-quick-feel good-summer-recipe

Falafel wraps with grilled veg & salsa

  • For the falafel
  • 1 x 400 g tin of mixed beans848_1_1354893852_lrg
  • 1 x 400 g tin of chickpeas
  • 1 lemon
  • 1 tablespoon harissa
  • 1 heaped teaspoon allspice
  • 1 heaped tablespoon plain flour
  • 1 bunch fresh coriander
  • olive oil
For the sides
  • 2 mixed-colour peppers
  • 4 spring onions
  • 8 small wholewheat tortillas
  • 1 tablespoon Lingham’s chilli sauce
  • 250g low-fat cottage cheese
  • optional: pickled red cabbage
For the salsa
  • 1 big handful mixed-colour ripe tomatoes
  • ½ –1 fresh red chilli
  • ½ clove of garlic
  • 1 lime

Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat

START COOKING
Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp

Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish

Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like ore use this recipe.

Recipe taken from the website: Jamie Oliver

Quick dishes for a lazy weekend

Steak & guacamole wrap

803_5_1350296950_lrgWith shiitake mushrooms and chili

Ingredients:

For the guacamole

  • 2 avocados, stoned and peeled
  • 2 ripe tomatoes, halved
  • 1 clove garlic, peeled and sliced
  • 4 pinches ground cumin
  • 2 spring onions, trimmed and sliced
  • 1 small bunch fresh coriander, leaves picked
  • sea salt
  • freshly ground black pepper
  • juice of 1 lime
  • extra virgin olive oil
For the wraps
  • 1 large handful shiitake mushrooms, thickly sliced, optional
  • 560 g quality rib eye steaks
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon sweet smoked paprika
  • olive oil
  • 4 flour tortillas
  • 4 tablespoons fat-free natural yoghurt
  • 1-2 fresh red chillies, deseeded and sliced, optional

First make the guacamole. Put the avocados, tomatoes, garlic, cumin, spring onions and most of the coriander in a food processor and pulse to a chunky paste. Scoop into a bowl, season with salt, pepper and lime juice to taste, then stir in a little extra virgin olive oil.

Heat a griddle pan over a high heat. Grill the mushrooms (if using) until seared all over. Remove them from the pan and keep warm.

Season the steaks well with salt, pepper and the oregano and paprika, then bash them with the bottom of a saucepan or a rolling pin to flatten them out slightly. Rub with a little olive oil and cook in the preheated griddle pan for 5 minutes, turning them every minute, or until cooked to your liking.

Leave the steaks to rest on a plate while you make up the wraps. Lay the tortillas out on a clean work surface and spread with a little guacamole. Slice the steaks into thin strips, divide them between the tortillas and scatter with the grilled mushrooms. Drizzle with a little more oil and the resting juices, then wrap.

Top with a dollop of yoghurt, the remaining coriander leaves and some red chillies (if using). Serve with the lime wedges on the side and tuck in!

Mexican street salad

Ingredients:

  • With shredded cabbage and jalapeño chilli
  • 338_1_1349709248_lrg½ small white cabbage
  • ½ small red cabbage
  • 1 small bunch radishes, (about 10) trimmed and finely sliced
  • 2 carrots, peeled and finely sliced
  • 1 large bunch fresh coriander, leaves and stalks finely chopped
  • 2 large jalapeno chillies (or other green chilli), to taste, finely sliced
  • 1 red onion, peeled and finely sliced
  • extra virgin olive oil
  • juice of 2-3 limes
  • sea salt

This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration. Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.

The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely.

Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you.

When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.

Wine suggestion:
French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or, if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir

All recipes from this fabulous website: Jamie Oliver

Weekend escape

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Uruguayan/Brazilian architectural firm MAPA created the Minimod in 2013.

This specific dwelling, serving as the perfect weekend escape, measures 291 square feet and is located in Maquiné, Brazil.

The Minimod prefab concept is unique in that many smaller modules such as this one, can be combined to create and endless combination of built environments.

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Photography by Leonardo Finotti | Website: Homedsgn

Sophisticated Amsterdam apartment

This sophisticated apartment is located in Amsterdam, The Netherlands. It was designed by DENOLDERVLEUGELS with a neutral color palette and unique decorative accessories to add personality.

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In January 2014 DENOLDERVLEUGELS finished the renovation of a exclusive 300 sqm (3,229 sqft) apartment in the ‘Amsterdam-Zuid’ area for a dutch family. The apartment occupies the top 3 levels of a building complex built in 1925.

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Photos by: Michael van Oosten | Website homedsgn.com

Norwegian cabin plays along with the shifting daylight

The Aluminum Cabin is a unique project completed by JVA.

It is located in Vestfold, Norway, and is surrounded by a wild landscape, which contrasts starkly with the industrial feel of its aluminum walls.

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The Aluminum Cabin by JVA:

“Situated in a beautiful archipelago, this seaside cabin is a replacement project for a worn-out, unpractical cabin which was dominating the site. The area’s building code and its following obstructions have formed the project in size and form, as well as an enhanced site-specific adaption to the landscape.

The cabin consists of three interconnected volumes where three outdoor spaces is created. All three outdoor rooms give several sun and shelter options during the day. The cabin is placed between two rocks and the characteristic landscape makes the cabin appear low in the terrain.

The plan is programmatically divided in two by the roof ridge. One side is subdivided into bathrooms, bedrooms and kitchen – while the other side is one large living room. The division is to be seen in the opposing facades – one is private and enclosed, the other is open and transparent.

The cabin is clad in seawater resistant aluminum and has folding doors that make two of the facades completely open towards the surroundings. The aluminum façade plays along with the shifting daylight and appears altered in its expression during the day.”

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Photos by: Nils Petter Dale | Website homedsgn.com