Courgette Salad and an Omelette from the Normann Food Recipe Collection

Tantalising our taste buds this week is the newly launched Recipe Collection from Normann Food, a colourful recipe concept that builds on the Normann Copenhagen line’s success last year.

Starting today, the Normann Copenhagen flagship store turns into a gallery for an exhibition cookbook featuring 12 bright summer recipes displayed as floor-to-ceiling styled food images. Pieces from the Normann Copenhagen Kitchen Collection, some of which were used in the images, will also from part of the display and visitors will be able to take postcards of the recipes home with them.

The  idea behind the exhibition cookbook is to shine a spotlight on the Normann Copenhagen range of kitchen accessories and to inspire a creative approach to serving food. The recipes-simple and colourful- are reflective of the Normann Copenhagen brand, and were put together by the company’s retail director and connoisseur, Peter Elmegaard.

The exhibition and food styling is the work of brand manager and designer Britt Bonnesen, who chose fresh and bright colours as backgrounds for the symmetrically organized ingredients; it reminds us a little of Things Organized Neatly.

Korv Stroganoff
Green Tea

Food, colour and styling, we think it’s a perfect combination! And if these gorgeous images have you itching to step into the kitchen, here’s one of the recipes for you try out at home.

Poppy Seed Pastries

Poppy Seed Pastries

Ingredients: 

175g Butter (at room temperature)

525g Flour

1 tsp Salt

1 large tbsp Sugar

50g Yeast

250ml Milk

Egg whites (for basting )

Poppy seeds (according to taste)

Method:

Mix the butter and flour in a bowl and add the sugar and salt. Add the yeast to the lukewarm milk, stir until dissolved and mix in the flour mixture. Knead the dough thoroughly and the roll out until it measures about 25x50cm. Spread a bit of butter of the rolled dough. Fold 1/3 of the dough over the middle and then the final 1/3 over that to create a 50cm long roll in three layers. Turn the roll over and leave to rise for an hour Baste with the egg whites and sprinkle with poppy seeds. Divide into pieces of your preferred size. Bake for  15-17min at 200 degrees celsius. (Makes 10-12 pieces)

Normann-Copenhagen is stocked locally by Entrepo. www.entrepo.co.za/

Written by Chisanga Mukuka (@Chisanga_Mk)

Images and recipe sourced from www.normann-copenhagen.com

Twitter: @NormannCPH