Important! Please note that the iittala Design Event has had a schedule change. The event will now be held on May 25th… updated information follows:

On Saturday, May 25th, Huset will host an iittala design event with exhibition of special edition Alvar Aalto vases and new 2013 collections. The most iconic glass object in the modern world, the Alvar Aalto vase has been hand crafted in Iittala for more than 70 years. Since the shape was born in 1936, the flowing curves have conquered the hearts of many generations worldwide.

During the event, when you spend over $200 on iittala products, you’ll receive a 3.75″ clear Aalto vase as a gift. We’ll have an iittala representative on the floor to answer any questins. The exhibition and the gift with purchase promotion will continue throughout the week, so don’t miss it!

As a reminder, our store is located at:

HUSET
1316 1/2 Abbot Kinney Blvd.
Venice, CA 90291

(Watch the video to discover the story of the Alvar Aalto Vase)

What are your plans for this weekend?
How about making this amazing Swedish Chocolate Cake. I know I will!

Ingredients for Cake
125g dark chocolate (70% cacao)
1.5 dl of strong coffee
125g butter
4 large/5 small eggs
3 cups sugar
2 cups flour
½ tsp salt
2 tsp baking powder

Ingredients for Filling
3.75 cups sifted icing sugar
112g butter
1,5 egg
190g dark chocolate (70% cacao)
3 tablespoons cold water

Directions – Cake
Preheat oven to 356 degrees F (180 degrees C). Melt the chocolate together with the butter in a saucepan. Add the coffee. Set it aside to cool down. Beat eggs and sugar in a separate bowl until it’s fluffy. Mix the dry ingredients in a separate bowl, stir them into the egg mixture. Add the lukewarm chocolate mixture. Bake in 2 greased and floured 9″ springform cake tin. Bake in the middle of the oven for 35 minutes.

Directions – Filling
Mix the powdered icing sugar, melted butter and egg until smooth. Add the melted chocolate, mix it. Add some water until the mix becomes shiny. Set it aside to cool down. Slice the cake. Spread the filling between the layers and then on the cake. Sift the icing sugar over the cake. Serve it on a nice Cake Stand: https://bit.ly/Y8IvJM

OYOY Living Design S/S 2013

OYOY’s lovely Spring/Summer 2013 Collection is here! The cool patterns mixed with Scandinavian Wood and bright colors is simply amazing!

Did you know that the name OYOY is inspired by the letters OY, which since 1929 has been written on every Danish airplane regardless of where in the world it may be located. The letters indicate that they are a Danish company.

“The simple things should have one colour stroke, which should be seen and give the product edge. The things we surround us with should make us happy and give us energy.” Lotte Fynboe, OYOY

Photos: OYOY

Win 1 of these 3 lovely Tea Towels from our wonderful Swedish designer Lotta Kühlhorn.

All you have to do is:
1. Like Huset’s page: www.facebook.com/husetshop
2. Share the Post
3. Comment which tea towel you’d like to win – Choose between Pear Yellow, Apple Orange or Apple Green! Comment here!

Contest ends Sunday, April 14th 2013. We’ll randomly select 3 winners, and we’ll contact them personally.

Good luck!

Thanks so much to REAL SIMPLE Magazine for showcasing the Normann Copenhagen Warch Me Wall Clock in their April issue. You can check out this wonderfully lovely and colorful piece on our site here: http://www.huset-shop.com/normann-copenhagen-watch-me-wall-clock-p-2907.html

EASTER EGG HUNT – FIND THE 7 EGGS and SAVE 15%*
Hurry up, the hunt contest ends 4/3/2013!

We have hidden seven Easter eggs in the KIDS sections: Eat, Toys, Stuff & Kids Fashion

RULES
Receive 10%* discount: When you’ve found all the 7 eggs, email the names of the items where you found the eggs to: husetla@mac.com Receive an additional 5%* discount: Like Huset’s Facebook page HUSET

You must have emailed the right answers and/or liked Huset’s Facebook page in order to receive the discount code. You cannot use the same coupon code more than once. The coupon code is valid until April 5 2013. No purchase necessary.

Happy hunting!

*Discount does not apply to furniture or electronics. Cannot be used with any other sales, promotions or any other discounts.

This year the Stockholm Furniture Fair was just incredible. I’m still so inspired with all the wonderful designs I saw and am very excited to get some of these designs in the Huset Store.

Mr. Oki Sato, chief designer and founder of Nendo Design Studio was the guest of honor this year at the Stockholm Furniture Fair

Claesson, Kivisto and Rune designed outdoor furniture for Berga

more Claesson, Kivisto and Rune designed outdoor furniture for Berga

StoLab

We loved this chair from Blå Station

&Tradition

HAY Clips and Bags

HAY Bags and Pouches

February 12 this year is Fettisdagen (Fat Tuesday). Because it is the last day before the Lenten fast, a tradition has developed of eating buns, called “fastlagsbullar”, “fettisdagsbullar” (Fat Tuesday Buns) or “semla”. We suggest starting celebrating Fat Tuesday early so you can enjoy as much semlor as possible!

Make your own “semla”
This recipe yields 16-20 buns.
Ingredients:
5 Tablespoons butter
1 cup milk
1-1/2 Tablespoons yeast
1 pinch salt
3 Tablespoons sugar
3 cups wheat flour
1 teaspoon cardamom
1/2 cup egg, beaten
Filling:
10 oz. almond paste
1/2 cup milk
1-1/2 cups double cream
confectioner’s sugar

Directions:
Melt the butter in a saucepan, pour in the milk and warm until lukewarm (99° F). Crumble the yeast in a bowl and stir in a little of the warm butter-milk mixture until the yeast is completely dissolved. Add the rest of the butter-milk mixture, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes. Sprinkle flour over a baking board and place the dough there. Make the buns by rolling the dough against the baking board in your cupped hand. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440° F. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth. Cut off the very top of each bun. Take out part of the insides and put it in a bowl. Crumble in almond paste, mix with the insides and dilute with some milk to a rather soft mixture. Put this filling back into the buns. Whip the cream and put a large dollop in every bun. Put the tops back on and sift some confectioners’ sugar over ‘semlorna’. Enjoy as is or as a hetvägg in a bowl of warm milk with a pinch of salt.
(Recipe taken from Nordstjernan)