{My Lace Crocheted Placemats}

Today I've set the table for you, using my handmade Lace Crocheted Placemats. They're done in a French DMC Cébelia thread in white, using a Neue Mode pattern. Cébelia is a 3-ply 100% combed cotton and double mercerized for a smooth and silk finish, which makes it easy on the crochet hook as well. For the inside I have used a Swiss cotton damask in a woven stripe pattern, bought in St Gallen, Switzerland. The table is set for serving a yummy spicy corn and lentil soup, using a recipe from Tammy, from T's Daily Treasures blog. Link to the recipe on her blog you will find below. I also used floating candles with fresh gardenia, jasmine and rose blossoms for center pieces. Will show that more in detail in my next posts. Now my crocheted lace...

This is the placemat with the crocheted lace edging that I did hand crochet. 

Inside is made out of Swiss striped cotton damask and the napkin is also from striped cotton damask.

French Baccarat crystal Piccadilly glasses and Wedgwood cream color on cream color Gardenia bowl for the floating candles with flowers.

Four placemats and three Gardenia bowls with floating candles and gardenia, jasmine and rose flowers. Replacements often has them available, see link below.

Does any of you use floating candles with flowers? 

Detail of crocheted lace edging, using the flash of my camera for better view.

Anyone reading my post, who also crocheted placemats in combination with fabric?

No flash used but I turned the light above the table on for a more yellowish and soft light.

But you get the idea...

More in detail...

My version of the spicy corn and lentil soup, using lentils from Trader Joe's and sweet golden corn instead of creamed corn. 

Recipe follows below...

 These lentils are perfect for this recipe! 

TIP: For easily separating those Trader Joe's Steamed Lentils, use this SUPER Rösle® Turner for Nonstick Pans (Rösle® Pfannenwender für beschichtete Pfannen). Using the end side of it for breaking up, than hash it with the flat side. Works like a gem and fast. One of my most favorite kitchen tools!

Below I will provide a link for this Rösle® item #10680 

This is the placemat in the Neue Mode magazine. 

Instead of striped fabric I used woven striped damask.

That was a Dutch version of the Neue Mode magazine.

Now, let's eat the soup as it is no longer piping hot and the smell of the fresh cilantro is calling us to the table. Delicious and healthy soup and rather easy to make. I find the plucking of the cilantro the most tedious of all. But I do use the entire bunch of it as we both LOVE it.

Cilantro (Coriander or Chinese parsley) functions as a natural diuretic and is a great detox herb as well.

Related links: 

Spicy corn and lentil soup recipe from T's Daily Treasures blog

Setting a Pretty Table Learn from Mariette 

Creating Heirloom Pieces Learn from Mariette
Rösle® Round HandleTurner for Nonstick Pans

Wedgwood Cream Color on Cream Color for 10 Inch Gardenia Bowl Replacements Ltd.

{Natural Healing Chart for almost all Sickness}

This chart is awesome! Everyone can use it.

Let's Eat Healthy!

{Enjoy some Fig Cake with Tea Jelly!}

For you I did bake some Fig Cake and made also the Tea Jelly to go with it. Recipe follows below. So let's have a cup of tea with a slice of this home baked cake! The flavor of the Tea Jelly gives it a surprising taste. When figs are no longer in season you can also use apple, pear or peach.

Because it is still way too hot outside, I served it inside...

The China seen here is Mandalay Chartreuse by Mason's ←Click hyperlink to see some pieces at Replacements, Ltd.  

Mason's is part of Wedgwood, read more here: Christie's Mandalay by Mason's

The spoon inside the jar with tea jelly is a silver Alvin Bridal Rose.

Okay, for those of you that would love to have the recipe, I will list it here below.

Fig Cake

225 g whole wheat flour

1 teaspoon baking powder

¼ teaspoon salt

150 g butter or margarine softened at room temperature

175 g sugar

¾ cup of egg beaters or other low cholesterol product

zest of 1 lemon

250 g fresh figs cut into small pieces

75 g sliced almonds

Cake mold of 22 cm (8½"), greased

Preheat the oven at 320° F (160°C).

Blend the flour, baking powder and salt.

Whip the butter with the sugar till it is creamy and add bit by bit the egg beaters.

With a spatula carefully blend in the lemon zest, the flour mixture, the figs and the almonds.

Spoon the dough into the cake mold and bake the cake in 1¾ hour till light brown.

Let the cake cool down and serve in slices, with the tea jelly.

Tea Jelly

For two jars of tea jelly:

Pour 3⅓ dl boiling water over 50 g earl grey tea (or tea of your choice) with one cinnamon stick. Let this tea with the cinamon stick steep for 10 min. Bring the tea with 500 g sugar and Certo with 1½ tablespoon lemon juice to a boil and let this boil for approx. 4 min. Pour the jelly through a sieve into clean jars. Close the jars immediately and let them stand upside down on their lids for about 5 min.

I did not use loose tea but instead I took 10 bags of Black tea with Mango from Trader Joe's.

For Dutch readers, they can use the Van Gilse Geleisuiker met 1 zakje gelei poeder. 

German readers also have access to Gelierzucker und bestimmt gibt es auch Gelierpuder. 

I have not used the Certo but it should be calculated for the amount of sugar and liquid.

To use my oven more efficiently I always bake two cakes together.

Just a small 24" German Miele oven...

Voilà...

The extra cake makes a great gift for a friend, complete with a jar of tea jelly...

{Heart Couture at Neiman Marcus Cafe}

Last week Tuesday we were pleasantly surprised to find a different menu at Neiman Marcus Cafe in Atlanta.

Presenting Heart Couture 
Meanwhile changed into: Go Figure...

♥♥

Funny that her book is from 1967 and that only NOW they start seriously implementing her advice! She was the NM Director of Restaurants, 1955-1969.

Needless to say that Pieter and I were very pleased with this option on their menu. In one more month we will be able to go and stay a night in Atlanta, when Pieter is through with his Cardio Rehab. Three times weekly, kind of ties you down in your freedom to go as you please. But the main thing is that he's doing excellent, due to his strong will power and discipline.
Our choice of entree was a good one:

{SUPERFOOD For Your HEART ♥ CRANBERRIES}

Nine days ago, I did email several Cranberry recipes to Nora from SeelenSachen (SoulThings) an Austrian blogger friend. She just had purchased fresh cranberries and asked anyone for a recipe. Below will follow my favorite recipe; one that I could not email to Nora.

 It seems that in Austria fresh cranberries are becoming popular as well.
According to the USDA , cranberries rank 6th in total antioxidant capacity out of over 100 common foods, making them an Antioxidant Superfood.

At +Costco Wholesale I did buy mine and they were really great quality. 

  Just like to share my favorite recipe with you:

  Cranberry Conserve
 MAKES 8 TO 10 SERVINGS 
PREP: 10 MIN., COOK: 30 MIN., CHILL: 3 HRS 
4 cups cranberries = 500g

1 cup orange juice = 250 ml

1 orange

1 cup dried cranberries = 120 g 

2½ cups sugar = 400 g (I used 40 g of Splenda)

½ cup finely chopped pecans (or walnuts)

   Rinse cranberries.

COMBINE cranberries and 1 cup orange juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until cranberry skins pop.

 GRATE rind of orange; peel, seed, and dice orange. Stir together cranberries, orange, grated rind, dried cranberries, sugar (Splenda) and pecans (walnuts).

COOK over low heat, stirring often, 20 minutes or until mixture thickens. Remove from heat, and cool. Chill at least 3 hours.

When I made mine, I doubled the recipe which I adapted from the original recipe in 'Southern Living' Cranberry Conserve December 2003.

{Wrapped Filet Mignon with Mustard ♥ Healthy ♥}

This week is for the U.S.A a special holiday on Thursday; THANKSGIVING

So why not post another recipe, not with a turkey for Thanksgiving but something ♥ healthy to share.

Wrapped Filet Mignon with Mustard from my favorite French Le Journal des FEMMES: Papillote de filet mignon à la moutarde.

{Chocolate Cake without Eggs ♥ Healthy ♥}

Another ♥ healthy recipe for you:

Chocolate Cake without Eggs:

♥

Bon Appétit!

Recipe is from: Cuisine Journal des Femmes: 

Recette Gâteau au chocolat sans oeuf

{Shrimps in Lime and Lemongrass Sauce ♥ Healthy ♥}

A delicious Shrimp dish with Lime and Lemongrass Sauce; rich in taste and again a ♥ healthy recipe for you:

♥

Bon Appétit!

Recette Crevettes sauce citron vert et citronnelle | original French recipe from Le Journal des FEMMES

{Another Lean Meat to Eat: Turkey ♥ Healthy ♥}

Turkey Skewers Marinated with Spices

Another ♥ healthy recipe for you:

♥

Bon Appétit!

Recette Brochettes de dinde marinée aux épices | original recipe from the French Le Journal des FEMMES

{Flavored Carrot Soup ♥ Healthy ♥}

Warm up with a good vegetable soup!

Flavored Carrot Soup; one more ♥ healthy recipe for you:

♥

Bon Appétit!

Recette Soupe de carotte parfumée | original recipe from the French Le Journal des FEMMES

{Muffins with Pear and Chocolate without Fat ♥ Healthy ♥}

Muffins with Pear and Chocolate without Fat: 

Again a ♥ healthy recipe:

♥

Bon Appétit!

Recette Muffins poires et chocolat sans matière grasse | original French recipe from Le Journal des FEMMES

{Wrapped Cod with Zucchini and Basil ♥ Healthy ♥}

The Freshness of Fish in Foil - another ♥ healthy recipe:

♥

Bon Appétit!

Recette Papillote de cabillaud aux courgettes et basilic | original French recipe from Le Journal des FEMMES