Category Archives: Kitchen

Breakfast Nachos

Serves 8
Total time: 1 hour || Active time: 1 hour

Breakfast Nachos

“You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!

These are loaded with all of the brunchy requirements: scrambled tofu, roasted potatoes, avocado salsa and a creamy, cheesy, cashew sauce. They’re great for sharing with a crowd or for a slightly messy breakfast in bed. It’s definitely “company food.” You don’t want to eat breakfast nachos alone, unless you really really love yourself.

You can make a few huge plates for everyone to share, perhaps as the savory component of a brunch. Because, yes, nachos are a great appetizer before pancakes. Or make little individual servings. Either way, just remember to layer ingredients between the layers of chips. I hate when all of the fun stuff is just dumped on top and you’re left with empty chips at the end. An empty chip is just a crime.

There are a few components here, but it’s very easy to put together. None of them are crazy difficult. While the potatoes roast, you can pretty much prepare everything else, just remember to set a timer because you don’t want to burn the taters. It’s always been my opinion that brunch without potatoes is like going whale watching but seeing no whales. It’s fine, but next time, gimme some whales.

Anyway, dig in! I swear there are some chips under there. Here’s the Instagram pic where you can actually see ’em.
Breakfast Nachos


Recipe Notes
~ If you don’t feel like nachos (who doesn’t feel like nachos?), these make great breakfast tacos as well. Maybe just add some shredded lettuce.

~ If you’d like to make the salsa a day in advance, that’s cool! Just leave the avocado out until ready to serve, because it will brown if you leave it in the salsa. When ready, just dice and fold in.

~ The cheesy sauce is great in advance, too. Although you’ll want to bring it to room temp before serving. You can even just gently heat it up and it’ll be yummy that way.


Ingredients
For the potatoes:
1 1/2 lbs red potatoes, diced 1/2 inch
2 tablespoons olive oil
3/4 teaspoon salt

For the scrambled tofu:
1 tablespoon olive oil
Small onion, finely chopped
2 cloves garlic, minced
14 oz extra firm tofu
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice

For the melty cheezy sauce:
1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt to taste

For the avocado salsa:
1 large tomato, diced
1/4 cup diced red onion
1 jalapeno, seeded and thinly sliced into thin rings
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Pinch salt
1 avocado, diced medium

To assemble:
1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)
1 big bag restaurant style tortilla chips
Fresh cilantro for garnish
Hot sauce for serving


Roast the potatoes:
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.

Make the scrambled tofu:
Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is.

Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu – it should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble.

Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.

Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.

Assemble:
Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!

Gorgeous Modern Indian Villas With Courtyards

These two stunning modern Indian villas, created by architect Moriq, each feature peaceful courtyard designs within them. One has a combination of green space and a multi textured floor, which acts as a border of privacy between the entryway to the home and the main family living area. The second features a pivotal water body that greets the family when they come home, and welcomes in guests. A connective bridge between living volumes on the the first floor overlooks the reflection pool and lawn, and a projector screen that provides outdoor entertainment. The two tours also feature impressive interior spaces that are steeped in contemporary elegant luxury.

Villa number one is located in Hyderabad, with an area of 7500 square feet. The build follows the traditional Hindu Vastu shastra system of architecture, and has been fashioned to fit a single family. The linear north facing plot has an open plot to the south; neighbours are at home on the east & west sides. A simple white concrete modern home exterior guards the hidden luxuries within.

Just outside of the front gate, there is a boulder with the name of the house upon it, written in Hindi. The name given to the house is ‘Shanti Dham’, meaning ‘a peaceful holy place’.

Once beyond the gates it is clear to see why the home is thought a peaceful and holy place for the homeowners. A combination of simplicity and understated luxury shapes the home, and allows the family to remain grounded and be close to nature. It is a direct translation of the personality of the well travelled and elegant couple.

A tree from the neighbour’s compound has been integrated into the landscape design.

The main feature of the home is the modern courtyard design that lies between the front yard and the living room. Because this is a north facing plot by vaastu principles, the living space had to be placed to the north east side. Any entry from the north east side would encroach on the family’s privacy, so the interior courtyard between the front garden and the lounge was introduced as a buffer zone.

The courtyard design imitates the natural landscaping that surrounds the home.

The courtyard floor is made up from interlocking sections of wood effect tiles. white marble slabs, pebbles and natural stones from Pondicherry. Custom louver doors make up the boundary, composed from MS frame and natural wood.

The ground floor consists of a dining room, a dry and wet kitchen with utility and storage space, and one of the bedrooms with an attached deck area.

Mature trees have been retained in every part of the natural space.

An outdoor dining space is available for use just outside of the interior kitchen diner.

The modern dining room extension runs straight off of the kitchen island.

Roof plan, with skylight.

Ground floor layout.

First floor layout, including a living area, three bedrooms, a study with balcony, and a puja room for worship.

Second floor layout, including a home theatre, gym, lift lobby, powder room and a generous open terrace.

Our second tour also takes place in Hyderabad, this time in a home with a total area of 17006 square feet. The massive plot facilitates a home design that brings together a large joint family, whilst still providing each member with their own personal space.

The most challenging part of the planning stage for the family was to come up with a solution that would best use the large linear shape of the plot. In the end, the first quarter of the plot was allocated to the family elders who requested an independent studio apartment so that they could have a space of their own.

A reflection pool fills the connective exterior space, along with green landscaping. The beautiful vista welcomes you to the family home.

Concrete slabs are arranged in an irregular design in the water filled courtyard. The patio is lit around the edges to accentuate its jagged shape.

Boulders jut out of the still waters, and create a border around a lush lawn.

Brothers live with their families right across the lawn from each other. A semi-formal living room, complete with a bar, opens onto the lawn to create a prime social gathering spot. There is also a projector here that converts the lawn’s wall into a large screen – perfect for parties and the IPL cricket season. The projection wall can be viewed from various points in the house, including a bridge that connects both the houses.

Beautiful bespoke pieces fill the home with a rustic meets luxury aesthetic.

Neutral backdrops fill the spacious interiors, which bask in sunlight.

The neutral palette is uplifted with colourful home accessories, like bright blue and green scatter cushions in the living room. Stunning wooden pendant lights descend from a double height ceiling. A unique fan cools the air from an architectural support column.

Unique nesting coffee tables bring in an eclectic vibe, and work perfectly with a patchwork concept rug.

A modern accent chair is framed by a beautiful tree in the courtyard. Informal living and dining areas and a guest bedroom fill the rest of the ground floor.

Upstairs, identical double height master bedrooms and bathrooms are situated right next to each other.

A swing arm wall lamp illuminates the bathtub, which stands on a bed of white pebbles.

Double vanities are located behind a partially dividing wall.

A motorised sun roof can be opened above the tub.

The bathing area is open plan to the bed. There is also a double story closet space in the master suite, to facilitate a progressive wardrobe.

Cool distressed walls and metal framework create an industrial style bedroom. A Flos Mod 265 style lamp extends over the crisp modern bed. Original is available here.

A duo of bedroom pendant lights hang beside a curvaceous bed inside this suite. A modern lounge chair fills the window.

The daughters room sits across from the master bedroom suites, with a small informal seating area in between. Colourful poufs and a teepee make playful decor. The bed features a study area beneath. See more ideas for kids’ beds.

Stone tiles texture the powder room.

The staircase design follows the industrial trend.

The bridge walkway that connects the first floors is furnished with inviting soft sofas, which make a sociable evening tea spot for members of the extended family.

Exterior lighting keeps the volumes connected by night.

Potted plants colour the white concrete exterior space.

Floor plans.

Recommended Reading: 
51 Captivating Courtyard Designs That Make Us Go Wow
Curvilinear Architecture with Landscaped Gardens

Related Posts:

Green Lasagna Rolls

Makes 10 rolls
Total time: 1 hour 15 minutes
Active time: 45 minutes

It’s basil season! And spinach season! And, well, let’s just say it’s lasagna roll season, too.

These make a great appetizer if you’re doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautéed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal.

What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS.

Serve with Caesar Salad to round out the meal!

PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Sorry $2000 camera, this is just easier. Since I’m not an aspiring photographer, I’m not ashamed to admit that adjusting lighting and apertures and editing in Photoshop is just too labor intensive for me these days. A few adjustments in VSCO cam, a button to upload to Flickr, and my work is done here. You get the picture. Har har.


Recipe Notes
~You don’t need all of the lasagna noodles called for, but go ahead and boil the whole package to account for some breakage. Saute the leftovers and broken ones for dinner the next night.

~The amount of ricotta made is just enough to fill the rolls, so go easy with the taste testing and don’t overfill the rolls, or you might not get ten out of the deal.

~I put the pesto in a little plastic bag with a hole cut out of the corner to pipe it nicely over the rolls. Then just spread it a bit with a spoon and it’s real pretty like.

~I make the white sauce before the pesto to cut down on cleaning a little bit. You can pour the white sauce out and then just rinse the blender without having to do a major cleaning, since who cares if a little bit of cashew cream ends up in your pesto.


Ingredients
12 oz lasagna noodles

For the white sauce:
1 cup cashews, soaked for at least 2 hours
1/2 cup water
2 teaspoons cornstarch
1/2 teaspoon salt

For the pesto:
2 cloves garlic
3 cups fresh basil, loosely packed
1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish
1/3 cup olive oil
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Several dashes fresh black pepper

For the ricotta:
1 14 oz extra firm tofu, crumbled
1/4 cup pesto
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

For the spinach:
2 tablespoons olive oil
6 cloves garlic, minced
10 oz baby spinach


Make the noodles:
Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

Make the white sauce:
Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the pesto:
Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:
In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:
Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:
Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.

Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end.

Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons.


Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn.

Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!

Charred Broccoli Salad with Dates, Almonds & Cheddar

charred broccoli salad with dates, almonds, and cheddar

Carla Lalli Music’s book, Where Cooking Begins, arrived at my door Tuesday. I made her charred broccoli salad for dinner that night, then again on Wednesday, and again on Thursday.

I always have broccoli on hand. It’s a vegetable my children eat with little complaint: boiled, well buttered, well salted.

It’s a vegetable that appears in our farm share in late summer, but I find it tastes good, even from the unpleasant grocery store, year round. Most often I roast it. I like it very charred.

In this recipe, the broccoli is charred but it’s not roasted, and though the char resembles that from roasted broccoli, the texture is completely different. Carla, in the recipe notes, says: “Searing broccoli lets you straddle the line between raw and cooked.”

Here, halved broccoli heads sear for about five minutes on one side and just one to two on the other. In the end, Carla says, “a cake tester should meet firm resistance when inserted into the thickest part of stem.” The result is firm stalks with tender, charred florets.

When you first taste this salad, you may find it sturdier than you are used to. But as you continue to eat it, which I suggest you do with a fork and knife, I think you’ll find the texture surprisingly nice, a refreshing change from fork-tender broccoli. I also think you may find the texture, after months of eating roasted vegetables, to be, in fact, perfect.

This is a great salad to make ahead of time or bring to a party as it holds very well and tastes even better with time: as it sits, the almonds, dates, and cheddar soak up the flavors of the dressing, a mix of olive oil, vinegar, and honey. The broccoli remains firm as time passes, but it, too, absorbs the dressing, becoming more flavorful.

Carla, if you are unfamiliar, is the food director of Bon Appetit. She’s incredibly knowledgable and trustworthy — you may have unknowingly made one of her recipes — and she’s a fun one to follow on Instagram. (Incidentally, I’m just learning, also on Youtube: This video with Queer Eye’s Anotoni Porowski made me laugh.)

I’ve spent little time with Where Cooking Begins, which focuses on both techniques and recipes, but I have many pages and recipes flagged, and I sense it’s a treasure, a collection of pearls amassed over many years from many sources: from her mother, who loved to cook, from work as a restaurant line cook, and finally from testing and creating recipes for Bon Appetit for over a decade. I’m looking forward to learning so much more. As always, I’ll keep you posted.

Here’s the play-by-play: Gather your ingredients. Small-ish broccoli heads are good for this one.
ingredients for charred broccoli salad

Halve them.
halved heads of broccoli

Sear them. Five minutes on the first side.
searing the broccoli

One to two minutes on the second side.
searing the broccoli

Once cool, cut them.

Chop some dates and almonds.
chopped almonds and dates

Dress the broccoli with salt, oil, vinegar, and honey. Toss. Add the dates and almonds.
adding the dates and almonds

Toss again.
dates and almonds tossed with broccoli

Shave in some cheddar.
adding the cheddar

Toss and serve.
charred broccoli salad with dates, almonds, and cheddar

Carla Lalli Music’s Where Cooking Begins.
Where Cooking Begins cookbook

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charred broccoli salad with dates, almonds, and cheddar

Charred Broccoli Salad with Dates, Almonds & Cheddar



  • Author:
    alexandra

  • Prep Time:
    15 minutes

  • Cook Time:
    7 minutes

  • Total Time:
    22 minutes

  • Yield:
    Serves 4

Description

From Carla Lalli Music’s Where Cooking Begins

As noted in the post above, the broccoli in this salad is pan-seared, which allows the edges to get charred while keeping the stalks/bodies firm. I think you should make the recipe once as directed — the texture may be firmer than you are used to, but I think you’ll find it really nice and refreshing as you eat it. If you find it too firm, next time, sear the broccoli for a longer amount of time on the second side.

I find small heads of broccoli work best for this salad.

This is a salad that can be tailored to your liking. Depending on the size of your dates, you may only need 4 or 5. You may find that the honey is unnecessary given the dates provide a nice sweetness. (I always add the honey.) If you can’t find Marcona almonds, regular almonds are fine — I’ve been using roasted, salted almonds. Other cheeses could work in place of the cheddar, though the cheddar is really nice.


Ingredients

  • 2 to 3 small broccoli heads, 1.25-1.5 lbs.
  • extra-virgin olive oil
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon vinegar, such as apple cider or white balsamic, plus more to taste
  • 1 teaspoon honey or maple syrup, plus more to taste
  • nice flaky sea salt, such as Maldon, for finishing
  • 5 to 6 Medjool dates, pitted and roughly chopped
  • 1/2 cup salted Marcona (or other) almonds, roughly chopped
  • 2 ounces aged or sharp cheddar, shaved with a vegetable peeler

Instructions

  1. Trim woody ends from broccoli stalks, then cut heads away from stems. Peel stems and halve lengthwise. Cut broccoli heads in half through the crown to create two lobes (don’t separate into florets).
  2. Heat a large skillet over medium-high heat. Add 2-3 teaspoons oil to pan. Place broccoli in skillet cut side down. Season all over with salt and pepper to taste. Cook undisturbed for about 5 minutes or until the undersides are well browned but broccoli is still crunchy — a cake tester should meet firm resistance when inserted into thickest part of stem.
  3. Turn heads over onto floret size for a minute, just to lightly brown rounded sides, then transfer to a cutting board.
  4. When cool enough to handle, cut broccoli heads and stems into 1/4-inch (or slightly larger) slices and transfer to a large serving bowl. Add the vinegar, 1 tablespoon olive oil and the honey. Season generously with sea salt. Toss. Taste. Adjust seasoning with more olive oil, vinegar, and salt to taste — I’ve consistently been adding at least another tablespoon each of oil and vinegar. And I find the broccoli can really handle the sea salt, so don’t be shy — salt till it tastes good.
  5. Add the almonds and dates and toss again. Add the cheddar and toss one final time. Serve immediately or let stand for hours before serving. This salad gets even better as it sits — the dates, almonds, and cheddar soak up the dressing, while the broccoli remains firm (while also absorbing the flavors of the dressing). This is a salad to be eaten with a knife and fork.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: broccoli, dates, almonds, cheddar, charred, salad

 

The post Charred Broccoli Salad with Dates, Almonds & Cheddar appeared first on Alexandra's Kitchen.

Isa Live: A Vegan Life In 4 Courses

IsaLive

The dates are fast approaching. NYC, Nashville, Chicago (sold out, thank you!) and Napa, I am coming to feed you. Because the NYC February 1st date sold out so quickly, we’ve added a second date on February 2nd. I’ll be preparing a 4-course dinner on stage at City Winery, while telling the story of each dish. You’ll be eating a 4-course dinner with wine pairings. Part dinner theater, part pyrotechnic arena rock, part Borscht-belt comedy. All totally delicious.

From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. Along the way you’ll also learn about the intriguing properties of coconut oil, the secrets to achieving perfect grill-marks, how to make eggs out of anything and the fastest, easiest way to mince a lot of garlic. And don’t worry, no matter where you are sitting you won’t miss a thing, because there will be video screens showing the action on my cutting board.

PS Sorry, there won’t really be any pyrotechnics.

The Menu
Act I
Caesar Salad With Brussels
seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts

Act II
Tamale
lentil chorizo, mole rojo, guacamole

Act III
Chickpeas & Dumplings
creamy chickpea stew, rosemary biscuits

Act IV
Chocolate Mousse Cupcake
pistachio dust, coconut whip, raspberry caramel

Tickets still available:
February 2nd NYC Buy Tickets
February 4th Nashville Buy Tickets
February 8th Napa Buy Tickets

Hope to see you there! Oh, and here’s a little peek at the first course, Grilled Caesar Salad.
GrilledCaesar

cannellini aglio e olio

If this were still April Fools Day, I’d tell you that my next cookbook will be about how to doctor up a can of beans. But, like the best April Fools Day jokes, it’s only funny if it could be true. Rest assured, I would never, but it’s definitely crossed my mind. It’s usually at lunchtime on a weekday, which is my single biggest failing as a home cook. Maybe you’re shocked that a person with so many ostensibly quick, five ingredient or fewer, and lunch-specific recipes at my disposal would not enlist them during a workday. Or you might gather that between thinking about breakfasts, lunches, and dinners for a family as well as all of the recipes I might create for this site, books, or columns, when it comes to the relatively low stakes of my own lunch, slacking is inevitable.

all you need

That is, unless I spot a can of beans. One of my favorite things to do with beans is to treat them as you would pasta. I don’t do this out of any grievance with pasta/gluten/carbs. I do it because most of our favorite pasta sauces translate so well to other ingredients. From here, I’ve landed on pizza beans, weeknight beans on toast, and this grilled zucchini and white beans with pesto.

Read more »

Upscale Modern Home With Courtyard And Floating Staircase Design

This upscale modern home design is the Vineyard hill interior, designed by Studioe. The house features massive windows, a courtyard, and a floating staircase design. The colours that have been incorporated are natural, yet rich and sophisticated. Deep green, warm tan and rustic timber meet grey concrete and dense black undertones. Dropped white ceilings keep the space feeling crisp and open. Modern art pieces bring in moments of bright unexpected colour to the raw concrete walls. Furniture choices are ultra contemporary but always high comfort, and texture comes into the home design scheme in the form of mature indoor plants, linking the outdoor greenery with the interior space.


Visualizer: Johny Mrazko  

The walls of the modern living room are cool grey concrete, and yet the ambiance of the room is uber cosy thanks to deep soft furnishings and the flicker of a ceiling mounted log burning fireplace. The balance of light neutral fabrics and solid black accents give this space serious sophistication.

A pair of black nesting coffee tables each have a trio of thin legs that hold up heavy circular tops. Two rustic wood side tables serve the L-shaped beige sofa and a warm tan coloured chaise. Bright art on concrete walls makes unexpected paint colours really pop out from the background of the room.

This is a living room with a spectacular view. Massive windows that border the length and breadth of the room reveal far stretching greenery that meets the sky. The large transparent glass shade of an Oda style lamp lets the scenery shine through. Lamp originals are available here.

A black linear media cabinet strikes across the raw concrete tv wall. The cool ceiling mounted fireplace descends to the right of the tv screen, with cut logs scattered around its base on the stone hearth. Another example of an Oda style lamp dresses the other end of the hearth, next to the vast window.

A courtyard adds to the green views, keeping the large open plan living room in close contact with nature on three whole sides. A small sofa has been positioned along the back of the main L-shaped seating arrangement in order to provide the homeowners with ample opportunity to soak in visuals of the outdoors.

Disc-like dining room pendant lights dangle above a modern wood effect dining table and eight deep green dining chairs. These are the Cosmos Cluster pendant from Vibia.

The dining area neighbours a dark and dramatic kitchen design, where white flatware and unique wine glasses gleam inside of dark glass fronted cabinets, illuminated by atmospheric LED shelf lighting.

A metallic kitchen island appears to float in front of the dark full height kitchen cabinets, thanks to a mirrored base column. A live edge dining peninsula pushes out from the kitchen island, decorated with a small trio of unique planters.

Miniature kitchen pendant lights are subtly poised to illuminate the casual dining spot. The small shades have been chosen so as not to obstruct the view of the courtyard for the rest of the room. See more homes with green spaces here.

An airy floating staircase design seems to extrude from a wood clad wall. The stair treads are lit up with recessed stair lights, both to accentuate the elegant design and to provide safety to the homeowners in low lighting situations. There is also a glass balustrade that provides safety whilst not obstructing the architectural feature.

A large green pouf nestles beneath the open tread staircase design, making this transient area of the home into a place where a homeowner could sit down in solitude and enjoy their courtyard garden from a different viewpoint. The upper floor of the home features more gloriously large windows.

A black accent wall makes a striking feature in the master bedroom, above a stone headboard. The bedroom pendant lights are the same pendant as used in the dining room, which is the Cosmos Cluster pendant from Vibia.

Bright modern art graces the bedroom too, beside the long reach of a white swing arm wall lamp. This is the Flos Mod 265 style lamp. Original is available here.

The swing arm wall lamp is directed over a plush grey lounge chair in the window – making this a great spot for reading by night or by day. A small side table is equipped with a carafe to keep the avid reader well hydrated.

The luxury bathroom is furnished with a double sink bathroom vanity that features modern deep vessel sinks. A freestanding bathtub offers the opportunity of a bubble bath with a view. Two orb bathroom pendant lights hang low over the tub, making this into another glorious spot to get lost in a few chapters of the latest best seller.

Contemporary black bathroom faucets extend from the wall tiles, beneath towering vanity mirrors. Matching black towel rails line up with the sides of the vanity unit drawers. Black wall cladding is set in decorative columns on either side of the vanity area, and as a visual divide between the two vessel sinks.

The wall of the vanity area doubles as a shower screen, with a walk-in shower enclosure positioned directly behind it and accessible from both sides. Recessed shelves hold toiletries within the shower volume, inside a stone panel that is trimmed with LED lighting around its edge to sharpen the look.

Recommended Reading: 
50 Creative Ways To Incorporate Book Storage In & Around Stairs
25 Unique Staircase Designs To Take Center Stage In Your Home

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