The Beat That My Heart Skipped – A blog dedicated to daily design inspirations. By Rohini Wahi.

Have a lovely weekend everyone – I will see you all back here on the 6th of April [schedule your reminders!] Our highlights of this week were…

- My Inside Life with Sofia from innovative French decal company Les Invasions Ephemeres.
- Modern Glass inspired our week ahead.
- A designer lampshade DIY.
- Dreamy tribal illustrations from Argentinean artist Ana Laura Perez
- An amazing animated music video featuring one of our favourite artists Dan Hillier.
- We review inspirational new book from Gestalten ‘Eat Out! Restaurant Design and Food Experiences.
- Lauren reviews the riveting Long Song by Andrea Levy about life in a 19th Century Plantation.
- An alternative to our usual Day With, we take a look at Nestled In, the blog of a Finnish couple in their first home.
- Two delicious recipes from Louise’s Kitchen, a warming Roasted Pepper Garlic and Onion Soup and a moorish Brown Bread Ice-Cream.
- Lovely buildings; Scottish whisky distillery turned fairytale home lodge, beautiful Au Nom de la Rose florists in France, Simple hotels in Barcelona furnished by Muji, an Italian restaurant in Stuttgart featuring a ceiling studded with 90 gilt mirrors, and a self catering castle retreat in Scotland from homewares brand Pedlars

Fruity Beauty Lip Balm £2.50, M&S, Jersey Travel slippers £6.95, Muji,  Travel journal £8.32, Sukie

Some really sweet art inside hand crocheted frames from Late Night Drawing…

This recipe is fantastic. If you balk at the idea of ‘brown bread’ ice cream, I urge you to give it a try … I promise you’ll be converted. The bread in question is made into breadcrumbs and toasted with brown sugar giving the ice-cream a deep fudgy caramel taste which is so moorish. The other great thing about this recipe is you need no special kit to make it, just a hand whisk and a lidded tupperware type box. Enjoy!

Louise x

Louise’s Brown Bread Ice-Cream

Ingredients
Serves 6.
85g/3oz brown breadcrumbs
85g/3oz soft dark brown sugar
2 large eggs, separated
Half a tablespoon of dark rum [optional]
300ml / Half a pint of double cream
85g/3oz sifted icing sugar
Continue Reading…

This week I have a couple of recipes for you from My Kitchen. Both were a result of needing to knock up a quick lunch that satisfied on every level. The weather was cold, but full of promise with bright sunshine. Hence a combo of a bowl of rich soup and a [smaller bowl] of ice cream was on the menu. Both of these recipes were made from what I had in the kitchen cupboards, fridge and freezer. Often the best dishes are those that are cobbled together on a whim. Below is my recipe for the soup, tune in right after for my brown bread [yep you heard right] ice cream recipe!

Happy Cooking,

Louise x

Roasted Pepper, Garlic and Onion Soup

Ingredients
5 – 6 Pepper [red, yellow or orange]
Onion
3 – 4 Cloves of Garlic [adjust to your own taste]
Fresh Thyme [you can other herbs such as parsley, basil and sage or dried herbs if you don't have fresh to hand]
2 tins of chopped tomatoes
A splash of balsamic vinegar or red wine vinegar
Olive Oil
Vegetable Stock

This really is a make-it-up-as-you-go-along recipe, so quantities and ingredients are but a rough guide – follow your instincts!
Continue Reading…