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Inspiration LIFESTYLE

[ Lifestyle ] Mes magazines du moment + un cadeau (clôturé)

7 August, 2017

Ca y est je suis en vacaaaaances !!

J’ai fait le plein de magazines et suis prête pour la plaaaage (ah non c’est vrai pas cette année) mais donc Glasgow, Cluny + Marseille en famille et les Alpes pour une petite rando avec Tony. J’ai hâte de m’aérer l’esprit, je suis en pleine saturation de la pollution de Paris… !

 

 

Quels magazines aimez-vous lire ? Vous tenez des abonnements ou achetez en kiosque ? 

 

A la maison, on teste l’abonnement weekend de Les Echos pour 6 mois et je reçois les magazines bi-annuels de Business of Fashion que je trouve toujours intéressants. Pour les autres éditions, je suis un peu moins assidues, il y a un certain plaisir à aller chercher un magazine particulier chez le “marchand de journaux” (ou pas…). Comme le Kinfolk par exemple, je sais que je le peux le trouver soit chez &OtherStories soit au Continue Reading

Découvertes

Niépi – Cuisine & art de vivre sans gluten

29 May, 2014

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Quand j’ai commencé mon blog en 2011, je voulais montrer que manger sans gluten pouvait être synonyme de bons repas, d’optimisme et d’une vie heureuse. Très rares étaient les sites ou blogs qui parlaient du mode de vie sans gluten de manière positive. C’est ce que je voulais changer. En 3 ans, le paysage culinaire international et particulièrement français s’est métamorphosé. La naissance de concepts tels que la pâtisserie Helmut Newcake, le restaurant Noglu, le Café Pinson, les assortiments du boulanger Eric Kayser et maintenant le magazine trimestriel Niépi montre que non seulement cette ambition est partagée mais la réussite de ces différents projets prouvent également qu’il est possible de lier pragmatisme et esthétisme.

Niépi est le premier magazine papier français sur l’art de vivre sans gluten. Celui-ci nous emmène sur le territoire français à la découverte de différents fruits, légumes, condiments… ainsi que leur possible utilisation en mets délicieux. Il nous emmène interviewer certaines personnes et dans des escapades sans gluten.

Les 2 premiers articles que j’ai lus ont tout de suite fait écho : “La sardine aux yeux bleus” est un B&B en Provence dont la propriétaire s’appelle Anna Karin… Oui je me rappelle maintenant, on y était allé avec les parents quand j’étais plus jeune. J’appelle tout de suite ma mère pour confirmation. C’est bien elle. La maison était toute mimi. Anna est suédoise, une ancienne mannequin et m’avait dit que Kate Moss ne mesurait que 1,69m. Son mari était photographe de mode mais je ne me rappelle pas de beaucoup plus. Quelle coïncidence de les retrouver ici dans le magazine sans gluten 10 ans plus tard.

Second article que je lis est sur la réglisse et plus particulièrement la petite histoire des bonbons à la réglisse du danois Johan Bülow.

Ce que j’aime dans ce magazine : la qualité du papier, les images lumineuses et esthétiques ainsi que les nombreuses recettes appétissantes.

Niépi – magazine trimestriel

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When I started my blog in 2011, I wanted to show that eating gluten free could go hand in hand with delicious meals, optimism and a happy life. Rare were the websites or blogs at the time which talked positively about the gluten free lifestyle. That’s what I wanted to change. In 3 years, the international and particularly French culinary landscapes have completely changed. The birth of concepts like the Helmut Newcake bakery, the Noglu restaurant, the Café Pinson, baker Eric Kayser‘s assortment and now the Niépi magazine, shows not only that this ambition is shared but the success of these projects also proves that it is possible to link pragmatism and aesthetism.

Niépi is the first French paper magazine on gluten free living. It takes us onto the French territory discovering fruits, vegetables, condiments and how you can use them to make delicious meals. It takes us to interview people and along different gluten free escapades.

The first 2 articles I read immediately echoed: “La sardine aux yeaux bleux” is a bed&breakfast in Provence and the owner is Anna Karin… Yes, I remember now, we went there with the parents when we were younger. At once, I reached for the phone and called my mom for confirmation. It is her. The house was super cute. Anna is Swedish, a former model who told me that Kate Moss was only 1,69 m high. Her husband was a photographer and I don’t remember much more. What a coïncidence to see them here in the magazine 10 years later.

Second article I read was on licorice and particularly on the Danish sweets made by Johan Bülow.

What I like in this magazine is the quality of the paper, the bright images and the numerous yummy recipes.

Niépi – trimestrial magazine

Inspiration

Freja x Mario x Stella

4 January, 2013

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N’est-ce pas la combinaison parfaite ? Freja Beha pose pour Mario Sorrenti en Stella McCartney.

Is that the perfect combo or what? Freja Beha poses for Mario Sorrenti in Stella McCartney.

Découvertes

Le régime clean sans gluten dans VOGUE Paris

14 December, 2012

Hier je rattrapais un peu mon retard en lecture de magazines. Articles sur les astuces beauté à chaque tranches d’âge. Pour la trentaine (pensez Daria Werbowy ou Gwyneth Paltrow), c’est le “régime clean” qui est de rigueur. Il faut se tenir loin des produits laitiers (90% check), du gluten (CHECK) et des sucres rapides (check en construction) ! On ne se permet plus de pollution inutile. Par contre on fait des detox plus régulièrement avec plein de jus ! Au moins je suis prête pour la trentaine. Remarque 5 ans ça passe vite…

Yesterday, I was catching up on my magazine readings. Articles on beauty tips at every age. When you become a 30-something (think Daria Werbowy or Gwyneth Paltrow), you want the “clean diet”. You must keep away from dairy (90% check), gluten (CHECK) and rapid sugar (check under construction)! No more useless pollution. On the other hand there is more detoxing with loads of juices! At least I’m ready for my 30’s. 5 years go by fast…

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Dessert

A la Italian Cheesecake – writing for EASYEATS’ blog

7 July, 2012

 

Il y a quelques semaines, j’ai réalisé une revue de recette pour le magazine EASYEATS et leur blog. Une expérience très rigolote ! J’ai fait un cheesecake à l’italienne sans fond. Check it out !

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A couple of weeks ago I did a recipe review for the great EASYEATS magazine and their blog. It was a super fun experience! I made an italian cheesecake without crust. Check it out!

 

By Louise*Sk –

No need to say that when Easy Eats asked me if I wanted to review a recipe for the blog, I was on board from the start! I chose the Italian Cheesecake (page 42) in
Marcia Slawson’s new e-Book, Sweet Eats.

It didn’t stay long in the fridge – in two days,
the four of us had eaten everything.

love the flavor and the texture of the recipe. I have to admit that what I personally prefer in a cheesecake is the crust. Thus, I was a bit disappointed when I discovered that my cheesecake wasn’t going to have any crumbly layer – just the fluffy layer. Actually, what author Marcia Slawson suggests is that the flour is put directly in the
“usual topping layer.” I found it to be quite thick, almost like a French flan, but the
taste was good!

For a European like me, it was a bit tricky to convert the measurements into
European ones. So for instance, for 1/2 ounce ricotta, I used 125 g. Otherwise, for tablespoons I used my classic tablespoons, and for the cups of wet ingredients I counted 1 cup = 250 ml. So that’s that. This was the trickiest part of the recipe I’d say. But once you’ve converted the measurements it gets quite easy. It’s a good idea to
let it cool in the fridge until the next day. That I’ve learned from all the previous cheesecakes my dad used to make when we were little, so I won’t argue with Marcia on that one. You should note that after 24h in the fridge, the cheesecake falls down
a bit. I did half portion, so you’ll have a much bigger cake if you do the whole portion recipe!

In general Marcia’s recipe book Sweet Eats is a good tool for gluten-free baking. Indeed, the recipes are quite clear and information is given in the beginning concerning specific gluten-free baking ingredients (which is useful when you are
new at all this). What I felt was missing were beautiful pictures of all the cakes and maybe more specific sections with the types of cake that you want to perform. That said, trying the cheesecake recipe had me wanting to try other of her recipes.

As there was no “dough layer”, which is traditional in an Italian version, I called it the
“à la Italian Cheesecake”. Doesn’t it look delicious?

Italian Cheesecake

Reprinted with permission from Sweet Eats by Marcia Slawson

8 ounces organic cream cheese
1 cup organic ricotta cheese
3/4 high quality raw (dark) agave
2 large organic eggs
5 tsp brown rice flour
5 tsp organic corn starch or tapioca starch
1 1/2 tsp pure vanilla extract
8 tbsp organic unsalted butter
1 cup Fage 2% plain greek yogurt

My European version (half size)
113g cream cheese
125g ricotta
1 egg
0,6 dl + 2tbsp agave
2,5 tsp brown rice flour
2,5 tsp corn starch
1 + 1/2 tsp pure vanilla extract
125 ml plain greek yogurt

Preheat oven to 325°F

Grease and lightly flour a deep dish glass Pyrex pie plate, Corningware pie plate or 10-inch springform pan (easiest for removal of cake). An easy way to flour pan is to put a small amount of (brown rice) flour into a small fine mesh strainer and shake evenly around the pan. If using oil spray it is not necessary to flour pan.

Melt butter in small saucepan over very low heat stirring constantly until melted. Remove from heat and allow to cool.

Use an electric mixer to mix cream cheese and ricotta until well combined. If using a hand held mixer start on low speed and increase to #3 speed. Use low speed if using a stand mixer.

Add agave and mix on medium speed until creamy (hand held mixer) or medium-low speed (stand mixer). Add eggs one at time mixing well after each addition. Add flour, cornstach (or tapioca starch) and vanilla extract and beat well on medium speed (hand held mixer) or medium-low (stand mixer). Add melted and cooled butter and continue beating. Add yogurt and mix well on medium speed (hand held mixer) or medium-low (stand mixer) until completely incorporated. Drain off any liquid on top of yogurt container before measuring.

Pour into prepared pan and bake for 45  minutes in preheated oven. Afer 45 minutes turn oven off and leave the cake in the warm oven for 1 and 1/2 hours. Remove from oven, cover and chill in refrigerator for 24 hours.

Optional: Top with fresh fruit or Vanilla Yogurt topping.

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Editor’s Note: We are excited to have Louise review Marcia Slawson‘s new
e-Book, Sweet Eats, for us. As she lives in France, Louise gives us
her thoughts both on the original recipe as well as adapted measurements to
befit a European kitchen. Enjoy!