Saturday, November 9, 2013

Breakfast at Fayme's in the kitchen; Home-Made Waffles & Pear Compote

Happy Saturday Morning! 
So I got this awesome old school waffle iron (check some out "here") and gave a shot at making these babies. I made brown sugar waffles with pear compote and it was scrumptious!
What you need;
-3/4 cups brown sugar
-2 eggs
-2 cups all purpose flower
-3 teaspoons baking soda
-1/8 cup vegetable oil ( I used coconut oil)
-1 1/2 cups milk

Whisk all ingredients together, pour in waffle iron (about 1/3 cup batter per time), bake each side about 2 minutes.... Et Voila!
For the pear compote;
Cut up 2 pears into small cubes, bring to a simmer with a 1/2 teaspoon of 5spice or nutmeg, cloves, cinnamon and about a 1/4cup sugar.
 Bon Appetit! 
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Friday, November 8, 2013

DIY; Embellished Gloves

Glove season is approaching and covering up from head to toe to keep warm. Here is an easy peasy DIY to still shimmer in de grey. All you need is sparkly buttons and needle & thread oh yeah, and gloves. I used a pair I had laying around and gave them a quick up-do. 
~Happy Weekend~
JAN(on the Albert Cuyp Market) in Amsterdam is the perfect spot to find any buttons your looking for. Also at the Monday, Westerstraat Market.
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Wednesday, November 6, 2013

Mad for Plaid

Plaid screams fall trend this season! I have seen awesome coats and scarfs and such, but I decided to make my own skirt when I saw this amazing color combo fabric at the market last week. Which trend do you crave for fall?
Sweater; Boyfriend's (Uniqlo), Bag; Marc Jacobs, Boots; See by Chloe, Skirt; DIY, Bracelet; Forever21, Nailpolish; Essie - Lovie Dovie
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Sunday, November 3, 2013

In the Kitchen; Breakfast at Fayme's X Dushi Foods

This weekend I got together with a friend and fellow yu'i Korsou (CuraƧao native). With a great passion for cooking and foods, he is the author behind Dushi Foods (meaning delicious foods in Papiamentu). We work well together, dividing the work load, I'm his sous-chef, he is my sous-chef and together we came up with some amazing yummies.
Our first plate was a neptune salad, containing fresh tuna, salmon, crab sticks and seaweed salad. Then mixed with a sauce of mayonnaise and harissa and tossed with toasted sesame seeds and avocado on top. Find his recipe "here".
Our cocktail of the night was; a slice of candied ginger, a teaspoon of ginger syrup and a slice of red chili pepper, topped with prosecco.
Our second plate was a rice-paper spring roll with an explosion of flavors dipping sauce (all the ingredients above). 
I make this by trying and adding; 
about 2 table spoons honey, tea spoon sesame oil, 2 tea spoons fish sauce, bit of soya sauce and lemon juice and mostly rice vinegar. Then add chopped half, pitted chili, 2 garlic cloves, grated ginger, chopped coriander.
The rice-paper needs to soften by dunking it in a bowl of warm water, then you could add almost anything imaginable.
Tarik from Dushi Foods and me; a toast after some hard work in the kitchen
And lastly, for dessert; fresh mango chopped and chilled with chili pepper, white chocolate sauce and shredded coconut on top served on a fried won ton.
Stop by Tarik's Dushi Foods and get more food inspiration
Follow me on Twitter and Instagram @FemiMeaux
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