KITCHEN JOURNAL
RIE ELISE LARSEN.DK -1-
KITCHEN JOURNAL
A LONG LASTING FRIEND IN THE KITCHEN I have always had a passion for vintage kitchen towels. Therefore, high quality and functionality are essential to my design and the making of our collection. I have never owned a dishwasher myself, so I know that a kitchen towel should be more than just show. This is also why kitchen towels in an outstanding quality have been part of our collection for the last 7 years. Still it is one of the favorites. The quality makes them last for many years. They hardly ever �wear out� but grows on you with a well-worn look and the function is never at question. A long lasting favorite kitchen tool with a quality known from before dishwashers became a part of our daily lives. These kitchen towels are in a league of their own. Using classic structures of weaving, great materials and brilliant colours. They will dry your dishes or wipe your hands and dress up your everyday kitchen life.
-2-
” KITCHEN JOURNAL is our t ribute to long lasting kitchen textiles.”
-3-
in k p a n paper
-4-
BREAKFAST ”Good morning” Porridge
Serves 1 1.5 dl of coarse rolled oats and/ or spelt flakes 2.5 dl of milk or water ½ a tablespoon of almonds, coarsely chopped Fresh berries of your choice 1 plum or another piece of fresh fruit 1 tablespoon of agave syrup 1 tablespoon of nut oil (e.g. macadamia nut oil)
Place the oats and/or spelt flakes, almonds and milk or water in a large pan. Simmer for 5-6 minutes, stirring often to make the porridge creamy. Turn off the stove and let the porridge rest for 5 minutes. Arrange in bowls with berries and fruit, agave syrup and nut oil.
-5-
HOOKS & SOUP
s k o o h
-6-
n e h c kit
l e w to
Serves 4-6 3 large potatoes, peeled and chopped 3 large beetroots or 6 small, peeled and chopped 2 spring onions, chopped 2 tablespoons of olive oil 1 clove of garlic, finely chopped 1 cm of fresh ginger, finely chopped ½ teaspoon of ground ginger ½ teaspoon of cumin 8 dl chicken stock 2.5 dl coconut milk Juice from ½ - 1 lime Salt and freshly ground pepper Chilli oil - if you want a more spicy dish 4-5 leaves of Tuscan kale Olive oil Sea salt flakes
LUNCH Beetroot Soup
Warm the olive oil in a large saucepan over high heat and add potatoes, beetroots and onions. Add the ginger, garlic and spices. Let the dish simmer for 20-25 minutes until the beetroots are tender. Heat the oven to 175C. Wash the cabbage and dry thoroughly. Remove the coarsest stalks. Cut cabbage leaves quite coarsely and dress with olive oil and salt. Place the cabbage leaves on baking trays with baking paper in a single layer. It is important they do not lie on top of each other. Bake at 175C degrees for about 12 min. until crispy. When the beetroots are tender add lime juice and coconut milk. Bring to boil and then blend in a mixer to a smooth mixture. Perhaps add a little water if the soup is too thick. Taste and season the soup adding salt, pepper and lime juice. Serve with crusty cabbage chips and chilli oil.
-7-
apron l e w o t n e itc h
k
s k o o h
-8-
Your kitchen is a workshop. High quality kitchen tools provide lots of joy. Our kitchen towels are 100 % cotton and with a quality known from before dishwashers became a part of our daily lives.
pothold er
-9-
kitc hen towel
paper napkin - 10 -
s.
OUTDOOR Green Sandwich 2 slices of whole wheat bread 2 tablespoons of freshly chopped herbs e.g. basil and coriander 1 tablespoons of ricotta or cream
”These kitchen towels are in a league of their own. Using classic structures of weaving, great materials and brilliant colour.”
cheese ½ an avocado 2-3 cabbage or lettuce leaves ½ a green pepper, sliced 1 tablespoon of sprouts Lime juice Salt and freshly ground pepper 1 teaspoon of chia seeds or nuts Olive oil
Mix 1 tablespoon of olive oil with the chopped herbs. Place the bread on a baking tray lined with baking paper and spread the oil/herbs on the bread. Grill in the oven until crisp - turning once. Remove the slices of bread from the oven and cool. Spread the ricotta on the bread slices. Slice the avocado and marinate well with lime juice and a little salt and freshly ground pepper. Place the avocado, cabbage, green pepper and sprouts on one of the slices of bread and sprinkle with chia seeds or nuts. Place the other slice on top and cut the sandwich in half to serve.
- 11 -
GATHERING Small, simple gatherings allow you to spoil your friends. Make a beautiful tabel, a lovely dinner and INVITE...
- 12 -
kitc hen towel - 13 -
- 14 -
DINNER Shellfish Festival
Serves 4 1 kg mussels 1 kg cockles 8 langoustines Fresh herbs: thyme, parsley, lovage, Spanish chervil Two cloves of garlic, crushed with a knife 1 teaspoon of ground Piment d’Espelette 1 dl of white wine 1 dl of dry sherry
Rinse and scrub the mussels and cockles under cold water. Using your fingers or paring knife, remove beards (the strings that hang from the mussel shells) and discard any mussels that are open. Remove the intestine of the langoustines. Place the mussels and cockles in a baking pan. Spread the herbs, spices, garlic and a splash of olive oil over the mussels and cockles. Add wine and sherry and season with salt and pepper. Wrap the roasting pan in aluminum foil. It must be completely closed so the steam cannot evaporate.
Place in oven at 220 degrees and bake for 20 minutes. Check if they have opened by themselves, otherwise give them a Salt and freshly ground pepper few minutes more. Discard any mussels that have not opened. A splash of olive oil
A handful of frisĂŠe salad Fresh sorrel Lemons
Serve the mussels with the sauce immediately. When the mussels are ready, fry the langoustines in a little oil in a frying pan until golden. Season with salt and pepper. Arrange everything on a large platter and garnish with frisĂŠe salad, sorel and lemon.
- 15 -
paper napkin
. t e s lo ls. c r o too s r e an d w a r els d n e tow h c kit tc hen r u ki o y r y ou r o f - for b o kn er a A s a h an g As
- 16 -
HOOKS
Our long lasting kitchen friends also include our hooks. With a brilliant color palette and multiple uses.
PORCELAIN HOOKS/KNOBS small dia 3,7 cm big dia 5,7 cm
black
plum
white
light pink
grey
light green
light blue
yellow
we are hooked on our hooks
METAL HOOKS small height 4 cm dia 3,3 cm large height 11,5 cm dia 3,7 cm
black
red
indigo blue
light pink
grey
green
turquiose
light green
light blue
yellow
- 17 -
PAPER NAPKINS 3-layer tissuepaper size 33X33 cm
- 18 -
SPOT
black
grey blue
flamingo
neptune
grey
light grey blue
light flamingo
light neptune
CRAZY DIAMOND
black
grey blue
pink
- 19 -
gold
- 20 -
KITCHEN TOWEL CRAZY DIAMOND
100 % cotton jacquard woven size 50X70 cm
black
pearl grey
blue mirage
still water
light grey-blue
aqua turquoise
tea rose
deep pink
coral
flamingo
light yellow
neptune
comes in giftbox with 2 pieces
- 21 -
- 22 -
KITCHEN TOWEL HAPPY STAR
100 % cotton jacquard woven size 50X70 cm
black
grey
light blue
light green
lime
red
flamingo
coral
orange
comes in giftbox with 1 piece - 23 -
APRON
DISHCLOTH
POTHOLDER
APRON 100 % cotton jacquard woven adjustable size 90X85 cm
black
blue
neptune
DISHCLOTH 100 % cotton jacquard woven 30X30 cm
black
grey blue
grey turquoise
coral
neptune
green
grey turquoise
coral
neptune
green
POTHOLDER 100 % cotton jacquard woven 23X23 cm set of 2 pieces
black
grey blue
- 24 -
- 25 -
- 26 -
CONTACT Rie Elise Larsen ApS Frihavnen Corkgade 6 DK-2150 Nordhavn +45 26 71 61 26 info@rieeliselarsen.dk www.rieeliselarsen.dk
PRESS All images are available in a high resolution from www.rieeliselarsen.dk
FOLLOW US instagram.com/rieeliselarsen pinterest.com/rieeliselarsen1 facebook.com/rieeliselarsen youtube.com/user/Rieeliselarsen
- 27 -
KITCHEN JOURNAL
www.rieeliselarsen.dk
Catalog concept/photo/layout Nicoline Olsen/Vkstockimages - 28 -