#falcon enamelware

[bumblebuggy]

Daddy Howdy and baby Bijou for @binky-bun

[roamersberlin]

The smell of fresh brewed filter coffee and the memories of the woods - though the clouds are hanging low today but these moments are precious. Our Roamers cups are back in stock soon!

[purrmanent-high]

Ahhhhhh ☕️

[loveraven99]

b.e.

View this collection on Polyvore

b.e. by the-lonely-wallflower ❤ liked on polyvore.com

[ksu-sid]

Under the Jacaranda

Under the Jacaranda by violet-peach featuring outdoor drinkware ❤ liked on Polyvore

Red striped shirt, 1.000 RUB / Khaki skirt, 875 RUB / Ankle boots, 7.870 RUB / Owl bag, 935 RUB / Face mask, 1.310 RUB / Brown wall art, 1.250 RUB / Falcon Enamelware outdoor drinkware, 470 RUB

[falconenamelware]

Caramel candy apples with This Wild Heart

A fun and easy recipe from Esther of This Wild Heart that will put a smile on all your guests, get the kids involved too!

Check the recipe out below and here.

 Ingredients:

apples 2 tablespoons of milk 1 package of individually wrapped caramels popsicle or lollipop sticks optional toppings: I used peanuts in this recipe parchment paper

Falcon Kit:

Prep set

Bake set

Method:

Clean apples and place in freezer for 10 minutes

Unwrap caramel candies and place in microwave safe bowl. Add milk.

Microwave for one minute.

Take out and stir caramel and milk together. Place back in microwave for another minute.

Let mixture cool for 5 minutes.

While the caramel dip is cooling, take the apples out of the freezer. Take out stems and place lollipop or popsicle sticks into apple.

Holding the stick end, roll the apple around in the caramel dip until covered.

Optional: roll apples in peanuts.

Let cool in fridge on some parchment paper and enjoy!

[falconenamelware]

Tiramisu from Ophelie’s Kitchenbook

Ophelie’s Kitchenbook kindly curated this deliciously classic Tiramisu recipe for us using the Falcon Enamelware bake set and a touch of rum and cocoa! Take a look at her recipe here and why not serve it up in our set of 12cm bowls or simply share it direct from our bake pan with a few spoons!

For 8 people  

Ingredients 

4 organic eggs

3 tablespoons sugar

500g mascarpone

1 vanilla pod

1 box of ladyfinger biscuits

A bowl of 3 to 4 cups of espresso mixed with 2 to 3 tablespoons of sugar and a tablespoon of rum

Cocoa powder

Chocolate to grate  

Method

Separate the whites from the yolks.

In a container, beat the whites until stiff.

In another bowl, beat the egg yolks and sugar until frothy, add the mascarpone and vanilla seeds of a vanilla pod sliced in half and scraped with the back of the knife.

Add the whites gently and set aside.

Mix in the bowl of espresso, sugar and rum.

Dip the ladyfinger biscuits one by one into the coffee and arrange them in the bottom of a dish. Cover with mascarpone cream and repeat. Finish with cream.

Cover and refrigerate overnight or for one hour in the freezer.

Before serving, sprinkle with cocoa powder and grated chocolate.

Serve!

[heartinhand]

Under the Jacaranda by violet-peach featuring photography wall art ❤ liked on Polyvore

Burgundy shirt, 270 ARS / Khaki skirt, 210 ARS / Lace-up ankle boots, 1.905 ARS / Owl wallet, 225 ARS / Facial mask, 310 ARS / Photography wall art, 305 ARS / Falcon Enamelware red tumbler, 110 ARS