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DTOUTLET: OGGETTI DI DESIGN A META' PREZZO

DTOutlet is the place that brings together our design objects ( lamps, magazine racks, frames, mirrors, furniture tv ) from events or the renewal of our exposures.

Complements and furniture in the DTOutlet only available in version (sizes and finishes) submitted.

The average production dates back to the previous year.

Complements and furnishings that are nel DTOutlet non sono difettosi, ma semplicemente oggetti che hanno lasciato spazio alle nuove linee che il nostro atelier produce.
Inauguriamo il nostro DTOutlet con le lampade di design Milen .
Le lampade Milen sono realizzate in plexiglass bianco opalino con intarsi floreali in lana cotta,  applicati sulla superficia esterna della lampada. Le dimensioni sono 13x13cm h: 30cm.
La disponibilità è di soli 6 pezzi, per acquistarle potete cliccare direttamente su questi link : Facebook Fan Page DTOutlet , Blog page DTOutlet .
Per ricevere gli aggiornamenti del DTOutlet join our Facebook Fan Page or to our newsletter and you'll Free Shipping!

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sal crearstella: January

2 pieces of cloth .. a frame. few buttons and a little imagination here and ready for my creation of the sal crearstella sabri .. I hope both of my combined rating for

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Pappardelle with ragout of venison

Non ci sono molti primi piatti nel mio blog, del resto il blog si chiama Dolci a gogo quindi la mia passione primaria in cucina è espressa tutta nel titolo però when I try a dish that strikes me I like to welcome you all and also propose a Neapolitan ragu pappardelle eat the deer is really a big news! The opportunity to try this product I have to nurture the site where you will find selected products in our entire Italian territory and of high quality as the sauce I try I mentioned that I won with its intense flavor but at the same time delicious and tasty. I am not here to explain how to prepare the dish because you can simply cook the pasta, reheat the sauce in a pan and pour the pasta and skip the whole with a good handful of parmesan cheese and the dish is ready .. easy right?

Ps I remind you of my contest, I recommend not missing, the post is on the right column recipes posted there, look there!
have any questions please contact me via email @ virgilio.it did.imma
or on Facebook.

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LINEA DESIGN CUT&MIX : LAMPADA DESIGN TRIMM

is part of the line furnishings Plexiglas CUT & MIX lamp design Trimm, designed by Stefano FANFULLA and produced by 'Atelier Designtrasparente .

The lamp has been made with a plastic called polypropylene compact.

assembled using the metal clips that allow the unit to be enlightening removed with ease, can be included - nice view of the final form - in any environment for renderelo informal and fun.
The lamp can be used to design Trimm suspended or placed on any surface environment in which it is inserted.

Reference dimensions are width: 20 cm, depth: 20 cm, height: 25 cm, but the real Foza Trimm are the colors with which it is made.

green, pink, orange, blue, or pearl white, blue and burgundy colors ..... you will attract with their sensual transparency, like light attracts moths.

May

For info clik this link

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time memory

hear back in the wind howls

Child

harmless looks lost in the frost on a glass

tarnished and the words cling to each other not to disperse

to write endless rows

glabrous along the walls of the barracks. The grid

smells of rust and blood

of outstretched hands

open to collect the last light of a sun

thin and washed out.

This evil that destroys the inside

mercy of God marginalized

impotent in the gas chambers,

a God who died together in a pile of bones crucified.

not born in the camps of roses

deported

the silence of the fields has the sound of metal

glittering.

The tortures have no peace, no time, even calling for revenge

but memory, that yes,

eternal

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GARDEN DESIGN DANA@ DESIGNTRASPARENTE

We met Dana a few days ago, thanks to Mom Internet, and we understood that in addition to being very nice, Dana is also very competent in his work.

What do you do? Dana has a past as a designer and is now a garden designer .

On his very interesting and followed blog, talking about everything that has plants, flowers, furniture for indoors and outdoors.

We asked you to keep us updated on his green world and you know what he answered?

He sent us his first post!

garden armchair with built-in vase.
Designer Fabio Novembre for Casamania

Seat /
Vase Vase with large modular seating made of polypropylene white, colored concrete or brick. Perfect for large outdoor areas including public, the pot sitting +13 be completely dismantled to facilitate movement and to be used around a tree.

on the back of a vase fragment of poetry.

Materials: polypropylene
Colors: white, cement and brick

For more info clik on casamania

Thanks Dana!

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cups of cream and apricots muscat wine

These are the cups that are born from the union of a cake as special as that of Loison and the desire to try these delights in jar Cascina San Cassiano or syrup of the apricots and almonds in Muscat with acacia honey ... a delight!. I made a custard with milk by combining some of the liquid storage of apricot, cream I put together the apricots cut into small pieces and ground almonds, all alternating with slices of panettone always wet with sweet muscat wine ... a heady! !
PS I'll be waiting here on Wednesday a novelty which involves all of you curious? Do not miss it and you will know everything!

cups of cream and apricots to Muscat Muscat
custard
4 slices of panettone Loison Mandarin
a jar of apricot wine moscato
Almond honey acacia
200 ml of whipped cream

For the custard Muscat
200 g of milk
50 ml of muscat wine (taken from the liquid storage of apricots)

40 g flour 60g sugar 1 egg


Method: Put milk and
Muscat to heat the juice in a saucepan. Install the 'egg and sugar. Mix the flour previously sifted. Pour the milk in hot (almost boiling) and put back on fire for 3 to 4 minutes. Let cool covered with plastic wrap resting directly on the cream.
Once the cream is cold, cut the apricots into small pieces and add to cream along with a handful of chopped almonds and honey. Wet the slices of panettone with the juice of Muscat and place them in the cups, pour some cream with apricots, make a second layer of wet cake and all the remaining cream with a spatula and finally finished the cups with whipped cream. Garnish with apricot, almond and acacia honey wires.

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LA NEWSLETTER DESIGNTRASPARENTE

You missed our last Temporary Store because you could not know in time?

You have not seen the latest proposals from the Artisan / Designer Two-way event to Moacasa why do not you know?

You have a house full of objects in plexiglass but do not know how to clean them? You do not know what's the Plexiglas, methacrylate, Perspex or polycarbonate?

to subscribe to new lines of design and trends?

So what you waiting for .... sign up for our newsletter!

You find on our site

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sal colors: red for me

finally I connect I finally managed to assemble my embroidery sal of the colors in January .. the pattern is my own creation I made a pinkeep .. I used flax yarn dmc and ancient weaving Chieri dyed in tea .. if anyone interested in the scheme costs only a euro ...

first floor before assembly

my kitten is free of well .. it was immediately accepted the Gabry has been embroidered for her child .. a wonderful creation Gabry .. thanks!

but even Donald has been less time in very few embroidered kitty for its delicious bag .. thanks Dona is a sweet job.

greet you with this .. cleaning the house waiting for me and Adelaide also wants her attention ... I hope soon to get me a ride in your houses ... a good creative week

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I FRATELLI CAMPANA: IL CALDO DESIGN BRASILIANO



Fonte video: Utrafragola Channels 

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pink cake with berries in syrup

I often like when it's so cold these days can not give up the afternoon with a good cup of tea (mine is a black tea natural of Acilia fragrant ) accompanied by a delicate Dolcino these small Roses delicious. I added to the mixture of berries in syrup really tempting .... I prepare a blanket, my tea and a good book in the afternoon slips away magnificently!

pink cake with berries in syrup
(Csaba with some minor variations)

125 grams butter 125 grams sugar 2 eggs


185 grams of flour, half a tablespoon (I used self raising flour)
vanilla extract (I used half the seeds of grapes)
180 ml of milk (about ½ cup) 1 jar
berry syrup (Cascina San Cassiano)

work very well the room temperature butter and sugar until mixture is light and fluffy. Add the vanilla and lavorare ancora un pò.
Incorporare, una ad una le uova e poi la farina setacciata col lievito.
Aggiungere il latte amalgamandolo con una spatola.
Infine, sempre con la spatola o un cucchiaio, incorporare i frutti di boschi( ben sgocciolati dal liquido di conservazione ) facendo molta attenzione a non schiacciarli.
Riempire degli stampini a forma di rosa (io ho usato quelli di Regali e desideri ) e infornare a 160 gradi per 25 minuti .Lasciar raffreddare completamente, sformare e spolverizzare di zucchero a velo

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FOOD DESIGN: WEDDING CAKE E CAKE DESIGNER

La mia ormai famosa curiosità, mi porta sempre più frequentemente ad "esplorare" sentieri del design che non conosco.

Da un mese seguo una divertente trasmissione che va in onda sul canale REALTIME nella quale il protagonista è un paffuto italo-americano che si trova a MIAMI e che fa di lavoro il CAKE DESIGNER .

Tra me e me pensavo " In america stanno troppo avanti...." ma in realtà non sapevo, that even in our country, there is' someone who makes a professional ..... CAKE DESIGNER ... ..

WEDDING CAKE FOOD-DESIGN AND REALITY ': THE RIGHT WAY TO A GOOD COMPROMISE THERE?

magazines, blogs and television programs increasingly delight us with beautiful pictures of wedding cakes, wedding cakes, the famous deck, British or American.
In many cases we can talk about real food design . Research on size, proportions, color combinations and assembly are the starting point to establish a real wedding cake , original and theatrical impact. Search
research and more research ... of style, creativity, art to impress to coordinate with the style of wedding cake, the chosen theme and fantasies of the newlyweds.
Plexiglas bases, structures made of polystyrene, polymer clay and glazes satin flowers ... so on and so forth. Indeed

Wikipedia tells us that the food design is a complex paradigm where different disciplines meet and mingle: anthropology, sociology of food and psychoanalysis.
But the good old cream, sponge cake soaked from the wet soft and delicate cream guduriosissima what happened to?

 

 Eterno conflitto: creatività e concretezza.
Sia chiaro, chi scrive è una cake designer convinta...non è il caso di darmi la zappa sui piedi!
Certo è che per la realizzazione di queste meravigliose torte o si fa appello alla rich fruit cake, ricetta della tradizione anglosassone dove frutta secca e candita, spezie, melassa e nei casi più fortunati crema al burro la fanno da padrone o bisogna accettare l'idea che il 90% della wedding cake stessa sia di polistirolo, perchè il nostro dolce pan di spagna dal gusto tutto italiano non sopporterebbe il peso di un piano sull'altro.

There is a serious compromise between creativity and supreme good taste Italian?
Absolutely!

The necessary ingredients are a bit more information from the customer and great skill on the part of pastry and above all so much but really want to get involved, challenging the longstanding traditions in our culture in favor of new trends impeccable taste.
advice: pretend polystyrene cake decorated with sugar paste, perhaps with the soft top floor for the unforgettable moment of cutting the cake and delicious cake from sporzionare and serve to guests; or support of polystyrene and real cake lying around on top of equally decorated.
is a way to bring the creativity of the food design and excellence of taste Italian.

article: Cristina Sagle creative cake designer lab "The Taste of Sweet " Orbassano (TO) Contact
Cristina Cristina

Thanks for your attention.

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mousse and pistachio cream milk soup

"L'unico modo per liberarsi da una tentazione è cederle" così said a famous aphorism of Oscar Wilde and I have always followed the letter of these words in fact, when I was in the hands of the jar Pistachio Chocolate Italian Cream n.1 , I gave in immediately before eating and so on Spoon was good as I thought about how to use it in a sweet, here comes my mousse and pistachio cream milk. ... a pleasure endless!
The pistachio cream and milk that are a combination that together they complement and enhance it beautifully marrying the milk cream absolutely does not buy the pistachios, but rather gives him a particular note and the absence of eggs, however, a sweet lightness to this mousse decorated with chopped pistachios e Chococaviar della Venchi il tutto realizzato all'interno dello stampo a cerchio apribile dell Guardini, linea Smarty perfetto in ogni occasione!!
Vi ho convinte?? Credetemi dovete provarla è deliziosa!!!!!!

Mousse di crema al latte al pistacchio
Per la base
150 g di oro saiwa
60 g di burro
Sbriciolate i biscotti, uniteli al burro fuso e compattate il tutto in uno stampo con cerchio apribile da 18 di diametro e riponete in frigo.

Per la mousse
Crema al latte
150 g di crema al pistacchio Cioccolato italiano n.1
200 g di panna to assemble

Decoration
chopped pistachios
Chococaviar Venchi

For the cream and the mousse
250
fresh milk 50 g caster sugar
50 g wheat starch
2 sheets of gelatine

Heat the milk, sugar and starch, to soak the glue in cold water, squeeze it and add to milk before it begins to boil. Boil the whole for a few seconds (congeals very quickly) and pass through a mesh strainer. Allow to cool to room temperature and then refrigerate covered for 20 minutes. When cold, place the cream in a bowl and whisk to let them lose their compactness and add the pistachio cream and whipped cream and spoon the mixture on the cookie and store in refrigerator at least 2 hours. Decorate the cake with pistachio and chocolate

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IES PROJECT: UN MODO ECONOMICO E SOSTENIBILE PER ESPORRE AL FUORISALONE 2011

Dear designers, and artists, who for months you .... you are "consuming" the brain and the fingertips, to search for an innovative and inexpensive way to expose your creativity to Fuorisaolone 2011 ila ...... well, I think this is a very interesting way to do it.

Have a read at this link !

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freebie: love cat

I noticed that among the crocettine one of those most loved by embroidery are the cats .. and the first freebie of the year I started to work and I created this schemino for gattofile .. if you send me the embroidered pictures .. I'm always happy to publish your work ..

I hope you like it ... good crosses

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DESPERATEDESIGN PARLA DELL'ATELIER DESIGNTRASPARENTE

Thanks to Bruna Biagioni, who in his interesting - and absolutely to be followed - Desperatedesign blog, wrote a report about our studio .

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married in cocotte

The recipe to which I propose today is that the soup is a dish that married in Naples, which is prepared in Christmas period, precisely S. Stefano.
is called "married" because the pork is "married" with the other ingredients. Although it could be either very rich dish but also a second substance. The "Menestò Mareta" according the original recipe, is certainly not a light dish but I tried to make it lighter while respecting the tradition. I can not give you precise doses for this dish because much depends on the tastes and the quantity but normally can not miss endives, broccoli various herbs (chicory, spinach, beets) and pork. I assure you that I brought in delicious food and refreshments served in these bowls of The Creustet who have made a spectacular and original touch to this traditional recipe.

Soup married
In doses as desired.
pork sausage and beef cheek

Carrot Onion Garlic


Scarole Cabbage (small one)
chicory

Broccoli Spinach Beet

splits parmesan (or pecorino)
A bunch of herbs, pepper

First get yourself a nice pot and placed inside all the meat cut into chunks, carrot and celery to the onion and herbs, cover with water and cook. When the meat is cooked, remove it from the broth and keep aside. Thoroughly wash all vegetables and boil in salted water. Halfway through cooking, drain and pour in the broth back to a boil (what we have done previously with the meat) add the chopped rinds of parmesan, chili garlic and the meat cut into pieces. Finish cooking and serve very hot even accompanied with stale bread cut into cubes and toasted or the freselle.

participate in the contest with this recipe of Marcella's recipes Minù blog, "If it is wet bread soup"

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with Emilio and Adelaide

we made a pie yesterday .. the dad and we went fishing to kill time we set to work, we have served 300
g. flour 3 eggs

150 g.

150 g. sugar

butter jam, we had the peaches on drill made by my mom

Mix flour with sugar, eggs, and melted butter at room temperature. Knead the dough for about 10 min. then let it rest or in fridge for half an hour. Divide the dough into two parts diverse.Stendere the biggest part in a medium sized pan, buttered and infarinata.Con the other party to form the dough into strips to put on after you spread the jam to form a lattice. Emilio and Adelaide have enjoyed creating the stars and put them randomly over the jam. Put the pie so 'ready in the oven at about 180 degrees for 40 minutes was excellent approx.

then I wanted to show you my heart Sabina left for his part in a game last year ... too good .. thanks Sabi