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[vogue]

In 2016, the concept of hygge, or the Danish idea of “coziness,” became a full-blown phenomenon. But lagom, the Swedish concept of “not too much, not too little,” may dominate 2017 instead.

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Photographed by François Halard, Vogue, February 2009

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Pale pink bedroom

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Chocolate, Banana & Caramel Cream Pies

Serves 8

Sweet Pastry*: 150g butter, softened 100g caster sugar 1 egg 250g flour

Caramel: 100g butter 100g soft brown sugar 395g can sweetened condensed milk

Chocolate Custard: 500 ml cream 125g dark chocolate** 4 egg yolks ½ teaspoon sugar

To Serve: Bananas, as needed Chocolate flakes or caster sugar for sprinkling (optional Thickened or whipped cream

Pastry: Cream butter and sugar until pale and sugar has dissolved. Beat in egg then fold in flour until just combined.

Wrap dough and rest in fridge for at least 20 minutes.

Heat oven to 180°c [350°F].

Roll dough out thinly and line 8 x 10cm loose-bottomed tart tines. Rest for a further 20 minutes, then bake pastry cases blind*** for 10 minutes or until golden brown.

Allow to cool.

Caramel: Melt butter and brown sugar in a non-stick saucepan set over a low heat, stirring all the time until the sugar has dissolved.

Add condensed milk and bring to rapid boil for about a minute, stirring constantly, until mix is a thick, golden caramel. Spread caramel in cooled pastry cases to about 1cm thickness. Allow to cool.

Chocolate Custard: Turn oven to 100°c  [210°F].

Heat cream in a pot until just about to simmer. Add chocolate and whisk until completely melted and combined.

Whisk in yolks one at a time then mix in the sugar.

Pour chocolate custard over the cooled caramel to cover it completely – about 1.5cm deep.

Place tarts on a tray, cover completely with another baking tray or foil and bake for 1 hour or until the filling looks set, with a brulee-like wobble.

Take from oven and allow to cool to room temperature before serving.

To Serve: Cover top of tart with thinly sliced banana and garnish with chocolate flakes. Alternatively, if you have a blowtorch, sprinkle tarts with caster sugar and burn until a caramel topping forms. Accompany with cream.

 *500g store-bought, sweet short pastry can be used for the bases

**70% cocoa

***line with baking paper and fill with baking beans

Any leftover custard can be kept in the fridge for 7 days.

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New Zealand artist Reuben Paterson at work in his large downstairs studio. Helping him are assistants Clara Chon (middle) and Paula Schaafhausen.

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The downstairs bedroom is a tribute to Ralph Lauren, from the signature stirrup chandelier to the bed, bedside chest, wallpaper and bedlinen. The tartan carpet, one of the only things unchanged from the original interior, “goes perfectly, says Candy, who had 1930s photographs of her parents enlarged and framed to fit the theme.

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What we’re reading

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Apple Watch Hermès

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“Both of us were making the design decisions. I would whittle it down to three options and Kevin would choose.”

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Poppy Seed Bread

Makes a 750g loaf

500g strong white bread flour, plus extra for dusting 1 teaspoon salt 25g fresh yeast 3 tablespoons olive oil 150ml milk, plus extra to glaze 15g butter for greasing 2 tablespoons poppy seeds

Put the flour and salt in a bowl and crumble in the yeast. Add the oil.

Put the milk in a jug and make up to 275ml with hot water. Add to the bowl and mix with a round-bladed knife to make a soft dough. Turn out onto a floured surface and knead for 10 minutes until smooth.

Return the dough to the bowl, cover with clingfilm and leave to rise for around 1 hour or until the dough has doubled in size.

Generously butter a loaf tin with a capacity of at least 1 litre. Sprinkle the base and sides with half the poppy seeds.

Turn the dough out onto the floured surface and shape into an oval. Drop into the tin and cover loosely with greased clingfilm., Leave to rise for 30-40 minutes until the dough has once again risen.

Preheat the oven to 220°c                                                

Brush the top of the dough with milk to glaze and sprinkle with the remaining poppy seeds.

Bake for around the 30 minutes until risen and golden.

Loosen from the tin and tap the base with a knife. If the dough sounds hollow the loaf is cooked. If in doubt, return the tin to the oven for a little longer.

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Nautical bedroom.

[kant-deactivated20190908]

Irving Penn for Vogue, December 2002

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Dress a tree or follow the outline of garden features to create a stunning effect when night falls.

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Faded linens and muted, earthy coloured threads have been used by Caroline to create simple lavender-filled hearts. Old books, vintage reels, and faded hydrangea heads provide an inspiring colour palette,

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Spring flowers.

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Creamy Sage and Cauliflower Pasta

Serves 4

1 head [900g] cauliflower, cut into florets 16 sage leave 1 tablespoon dried chilli flakes 1 tablespoon olive oil 400g fettucine 2/3 cup [160ml] sour cream ¼ cup [60ml] lemon juice finely grated parmesan, to serve

Preheat oven to 200°C [400°F]. Place the cauliflower, sage, chilli flakes and oil in a large baking dish and toss to combine. Roast for 15-17 minutes or until golden.

While the cauliflower is roasting, cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, return to the pan and keep warm.

Place the sour cream and lemon juice in a bowl and whisk to combine. Add the sour cream mixture to the pasta with the cauliflower and sage and toss to combine. Sprinkle with parmesan to serve.