• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs
  • About
    • Press
    • Books
  • Shop
    • Cart

Food and wine in Piedmont, Northern Italy plus recipe for Tiramisu

December 3, 2019 Leave a Comment Filed Under: Desserts and sweets, Food, Italy, Recipes, Travel, Uncategorized, Wine

  • Val Sesia piedmont, italy pic: Kerstin rodgers/msmarmitelover.com
    Varallo Sesia

Piedmont is a fairly unknown part of Italy, bordering France and Switzerland. But it is a highly significant region with very different foods from the rest of the country. Here they eat and grow, not pasta but rice.

Rice

  • risotto rice Piedmont, Italy pic: Kerstin rodgers/msmarmitelover.com
    Hazelnut risotto
  • Risotto rice in the field
  • pic: Kerstin rodgers/msmarmitelover.com
    Count Paolo Salvadori di Wiesenhoff

Piedmont grows more rice than anywhere else in Europe but strangely, although they eat more rice than other Italians, nine kilos per annum compared to one kilo for the rest of Italy, it’s still not very much when compared to the Portuguese or the Spanish who eat around 20 kilos a year. I asked Count Paolo Salvadori di Wiesenhoff, owner of the Principato Di Lucedio, a rice farm in Vercelli, why that was?

“Because people have had very bad risotto in their childhood. They don’t use the correct rice and they don’t know how to cook it”.

Post-traumatic risotto syndrome then.

  • Selection of Piedmont rice, Italy Pic: Kerstin Rodgers/msmarmitelover.com

There are 200 Italian rice varieties but there are three main ones which are used for risotto: Carnaroli, Vialone Nano and Baldo. Note that I have not included Arborio, which is better suited to rice in soup.

On this trip I ate several kinds of risotto, with hazelnuts, saffron, and one topped with deep fried blue cheese veins (interesting). I have to admit, the thing that bothers me about risotto is that every mouthful tastes the same- so I tend to get bored. I don’t feel the same about pasta, a mouthful might have more or less sauce on it.

  • Barolo risotto
  • risotto pic: Kerstin rodgers/msmarmitelover.com
    Saffron risotto

Cheese:

  • Bells of Novara
  • Principato di Lucedio, Vercelli

Piedmont is home to the soft blue cheese Gorgonzola of which there are two types, sweet and picante. I tried other local cheeses such as Piode, gorgeously creamy and dense, (wish I could have bought some), and Maccagno, similar to Tomme the French cheese or ‘Toma‘. In fact these last two cheeses are so local, from Vercelli, that you won’t find them mentioned on the internet. There are dozens of local cheeses that are virtually unknown outside the region. Italian food is nano local.

Biscuits

  • Baker Ambrogio Fasola
  • biscottini di novara, piedmont, pic: Kerstin rodgers/msmarmitelover.com
    Camporelli

Officially known as Biscottini di Novara or Camporelli, these light sponge fingers are similar to Savoiardi. There are 100,000 inhabitants in Novara and this bakery sells 100k biscuits a day which means people eat at least one camporelli each per day. As well as dipped in coffee, they also are used in Tiramisu (recipe below), something I’ve always hated (soggy, thick and tasteless) but have come to like now I’ve created my own home-made version.

Visiting the bakery, the biscuits are baked on a specific parchment, first for 130 seconds and then, for a second time at 20 minutes. The shop also sells local chestnuts, made into ‘marrons glacées’.

Wine:

  • Antonello Rovellotti
  • Piedmontese wine pic: Kerstin rodgers/msmarmitelover.com
    Italian barrels

Piedmont is celebrated for wines such as Barolo and Barbaresco from the Nebbiolo grape and Vespolina. In the 11th century fortified village of Ghemme I met dapper wine maker Antonello Rovellotti and his son who spoke perfect English (learnt, he claimed, entirely from video games). The Rovellottis started the winery in the 1972 ( the artist-designed wine labels reflect the Memphis-Milano style of the 80s). Book a wine tasting there via info@rovellotti.it

Long Alpine oak Italian barrels age in the cellars of the castle. They differ from French wine barrels: taller, oval, with a thick rim and containing more wine, 2,500 litres as opposed to 500 litres. Being larger, the wine ferments more slowly.

Other foods:

Pasta:

While this is primarily a rice eating area but they do have a local stuffed pasta shape. called ‘plin’, Italian for ‘pinch’, a small folded ravioli.

Insalata Russa is a popular starter in Piedmont consisting of diced boiled potatoes, carrots, peas and mayonnaise, similar to the Spanish ensalada russa tapas.

Chocolate:

Nearby Turin is the chocolate centre of Italy where they combine chocolate with another Piedmontese ingredient, hazelnuts, to make a dense and rich ‘gianduja’. Piedmont is the birthplace of Nutella, a chocolate hazelnut combination loved by children everywhere. In fact Nutella was originally called Pasta Gianduja. I make my own from scratch, recipe here.

  • gianguja chocolate and insalate russa, piedmont, italy pic: Kerstin rodgers/msmarmitelover.com
    Insalata Rusa
  • pic: Kerstin rodgers/msmarmitelover.com
    Gianduja chocolate

Restaurants:

  • pic: Kerstin rodgers/msmarmitelover.com
    Marta Grassi
  • pic: Kerstin rodgers/msmarmitelover.com
    Vecchio Albergo restaurant, Sacro Monti

Chef Marta Grassi helms the Michelin star kitchen at Tantris in Novara. I liked her delicately plated food with big flavours, particularly the saffron risotto with the aforementioned deep fried blue cheese veins (just extracting the blue veins from the white cheese must have taken hours of prep). Her husband, sommelier Mauro Gualandris, runs front of house, pairing fine Piedmontese wines with Marta’s dishes. Neither of them are spring chickens and I pondered how they continue to have the energy to produce top notch cuisine on a nightly basis. But Marta started out as an Olympic level skier, so the woman is, at heart, an athlete!

Another enjoyable Piedmontese restaurant, Vecchio Albergo, was at the top of the Sacro Monte di Varallo mountain, which you access by cable car. We ate hot folded crepes filled with melted cheese known as ‘miacce’ in Valsesiano dialect, risotto (of course), river trout and a Piedmontese dessert called ‘Bunnet’, a kind of chocolate creme caramel.

Religious Architecture

Piedmont is also renowned for the religious architecture. Do visit Sacro Monte di Varallo, perhaps at Halloween, as it is one of the spookiest places I’ve ever visited. On a misty hillside, hovering gloomily above the small town of Varallo Sesia, (painted in 18th century Farrow and Ball type colours as ordered by the local council), there are 45 chapels. It’s kind of a mini-pilgrimage (and located on the Camino San Carlo which joins up with the Camino de Santiago), with pathways and gardens winding through small separate buildings. Each one has a screen through which you can peer at wooden or plaster models of religious scenes or animals. You could spend a whole day just wandering around enjoying the gothic atmosphere, the Italianate buildings and the nature. The cable car to ascend is just opposite a 15th century temple Santa Maria Delle Grazie which has a painted altar screen taking up the whole breadth of the church dividing the public space from an area where nuns worship. I saw a couple of ancient nuns bustling around in the wax-scented candlelit murk. The wooden screen, called a tramezzo, is painted by renaissance artist Gaudenzio Ferrari, influenced by Da Vinci.

  • pic: Kerstin rodgers/msmarmitelover.com
    Sacro Monte
  • Sacro Monte
  • Sacro Monte
  • pic: Kerstin rodgers/msmarmitelover.com
    Sacro Monte

We were lucky enough to be guided by Piedmont Lonely Planet author Giacomo Bassi to other religious buildings. He referred to the red brick Romanesque/Norman church San Nazzaro Sesia as a medieval ‘panic room’ where everyone would hide during invasion.

Another town in Piedmont with intriguing religious architecture is the town of Vercelli which dates from 600 AD. Surrounded by risotto rice paddies and Nebbiolo vineyards, you can see an ancient synagogue, cathedrals, churches and towers. Take mosquito repellent in summer.

  • Giacomo Bassi
  • pic: Kerstin rodgers/msmarmitelover.com
    Beautiful pomegranate ceilings
  • Synagogue in Vercelli
  • pic: Kerstin rodgers/msmarmitelover.com
    Cathedral in Vercelli, Piedmont
  • Cathedral in Vercelli
  • pic: Kerstin rodgers/msmarmitelover.com
    Monastery in Vercelli
  • Novara, Piedmont
  • pic: Kerstin rodgers/msmarmitelover.com
    Vercelli, Piedmont
  • Principato di Lucano
  • pic: Kerstin rodgers/msmarmitelover.com
    crabapple tree

Recipes

tiramisu pic: Kerstin rodgers/msmarmitelover.com
Print

Tiramisù recipe

I hate tiramisu. I don't much like trifle either. But when you make things yourself, they often change your mind. My tiramisu isn't bad. I'm not entirely converted but this doesn't fill me with horror.
Course Dessert
Cuisine Italian, Piemontese
Keyword Dessert, Italian, Tiramisu
Serves 6

Ingredients

  • 75 ml black coffee
  • generous slug rum or kahlua
  • 3 eggs, separated
  • 60 g caster sugar/vanilla sugar
  • 400 g mascarpone or thick double cream
  • 24 camporelli biscuits, savoiardi style sponge fingers
  • cocoa or chocolate powder or actual shaved chocolate, to dust

Instructions

  • Make the coffee. You can also use Camp Coffee syrup. When cool, add the rum.
  • Whisk the egg yolks and sugar together. Add the mascarpone. If using cream, whisk it until thick.
  • Whisk the whites together until thick and cloudy.
  • Fold the white into the egg yolk/cream mixture.
  • Dip the biscuits into the coffee mixture. Do it briefly or they fall apart.
  • Add in layers to the glass dish. Alternate a layer of biscuits, then a layer of cream mixture.
  • Dust with cocoa or chocolate powder on top of the cream layers.
  • Finish with a cream and cocoa layer.
  • Chill in the fridge for 24 hours at least.
  • Serve cold with coffee.
biscottini  di novara pic: Kerstin rodgers/msmarmitelover.com
Print

Biscottini di Novara or Camporelli or Italian sponge fingers recipe

It's actually quite easy to make your own, it's basically equal parts flour, sugar and egg. They won't look as neat as shop bought but does this matter if they are soaked in a tiramisu? I'm sure my piping skills will improve eventually.
Course Afternoon Tea, Dessert
Cuisine Italian
Keyword Biscuits, Tiramisu, Trifle
Serves 25 biscuits

Ingredients

  • 5 large eggs. (Use good quality eggs with yellow yolks like Burford Browns)
  • 250 g caster sugar
  • 1 tsp vanilla paste (optional)
  • pinch sea salt
  • 250 g 00 flour, sponge flour or plain flour
  • 1 tsp baking powder
  • extra caster sugar for sprinkling on top

Instructions

  • Preheat the oven to 180C
  • Beat the eggs and the sugar together.
  • Sift the flour, salt and baking powder together into a bowl. I don't usually sift flour, most modern flour doesn't have lumps but I did in this case because I wanted a light texture.
  • Mix the egg/sugar and flour mix together.
  • Place the mixture into a piping bag.
  • Pipe 6cm or 4 inch lines of the batter, with 4cm/2 inch separating them. The batter spreads so make sure there are gaps.
  • Sprinkle, with a tea strainer or small sieve, extra caster sugar all over the piped biscuits. This will give the characteristic sugary top.
  • Leave to settle for a few minutes then bake for 10 to 15 minutes, or until golden, checking regularly.
  • Leave to cool, then peel the biscuits off the silpat.

This trip was sponsored by Visit Novara and Visit Piedmont. I recommend you do both! Italy is endlessly fascinating.

Recent posts

tofu pic: Kerstin rodgers/msmarmitelover.com

Tofu recipes for the unconvinced

January 10, 2021

Food and drink books 2020 pic: Kerstin rodgers/msmarmitelover.com

Pick of the food and garden books 2020

December 6, 2020

A Christmas shopping wish list

November 30, 2020

Previous Post: « Persimon fruit leather and goat’s cheese pinwheels
Next Post: Hazelnut risotto recipe from Piedmont. »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouie curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
Load More... Follow on Instagram

Archives

Copyright © 2021 msmarmitelover