Mix your storage
‘A run of wall cabinets would add lots of storage but we decided to keep the room’s sense of light by installing a mix of open and closed storage. Our long shelf is great for storing and displaying things.’
‘The feeling of light and space in the kitchen is great. It’s a room that doesn’t need too much of anything’
Hans, stylist, Paris
Discover the smartness of drawers
‘For the base units we picked drawers rather than cupboards – drawers hold so much stuff and it’s easy to see what you have as soon as you pull them open.’
Make a room within a room
‘We put a drop-leaf table in the dead space behind our kitchen door. Now that little nook is a really nice place to eat, read or work on the laptop.’
‘we don’t throw lots of parties, but we do cook a lot of dinners for friends…’
‘Having practical kitchen and dining areas that are also enjoyable to use is important. We have lots of mismatched antique and vintage IKEA chairs that we’ve collected over the years. The mix makes things less “perfect” somehow. It’s relaxed and inviting. For me it adds texture to the space. As a balance, we enjoy simple table settings – plates, cutlery and a wrinkled linen tablecloth are all that’s needed! I think the warmth of natural materials brings a dining table and a home to life.’
‘My partner’s taste is classic while mine is typically Scandinavian, but we both enjoy vintage items. The kitchen is a great example of both elements combined’
Hans’s lunchtime quiche recipe
You will need: 500g shortcrust pastry, 200g lardons, 2 chopped leeks, 250ml crème fraîche, ½ glass of milk, 2 eggs, mustard, salt and pepper, 60g cheese
1. Preheat the oven to 190°C/375°F. Roll out your pastry, place it in a flan dish and line with paper. Add baking beans and bake for 10 minutes.
2. Meanwhile fry the lardons and leeks and set aside.
3. In a bowl, mix the crème fraîche, milk, eggs and a generous spoonful of mustard. Season with salt and pepper.
4. Spread the leek mix over your pastry base. Add a layer of grated cheese – Emmental or Gruyère work nicely. Pour the crème fraiche mixture over the top.
5. Bake at 180°C/350°F for 30-40 minutes until the quiche mix is gently firm and lightly browned on top.
Photography Kristin Perers