Amsterdam – One of the most impressive designers that I had the opportunity to spend time with during Amsterdam Fashion Week was Liselore Frowijn. Liselore studied at ArtEZ Institute of Arts Bachelor Fashion Design in Arnhem. She has won the Dutch Couture Award of Frans Molenaar July 2013, and the Prix Chloé at Hyères International Festival de la Mode 2014, where she was one of ten finalists. In summer 2013 Liselore interned with the innovation team of the fabric-company Mantero Seta S.p.A. in Como. In Autumn 2014 Frowijn was the creative director on the A/W ’15 scarf-collection, dividing her time between Como and Amsterdam. This collection will be in stores globally by July 2015. She is also developing the S/S ‘16 collection. Liselore has recently showcased her latest AW15/16 collection during both Amsterdam and Paris Fashion Week.
Liselore is driven to capture the inspiration she finds in art, music, and different cultures and in turn expresses that in her work. Fashion is her preferred medium to translate these ideas in a cohesive whole. While seeing to answer generational concerns around purity and harmony, Liselore Frowijn was inspired by the Triadic Ballet by Oskar Schlemmer. Her AW15/16 collection acts as a new version of this work, with a heavy emphasis on Schlemmer’s use of geometric shapes. Textiles are introduced as a canvas and pieces are treated as if she was a painter.
Her time spent in Italy was not only an artistic experience but a culinary one. “It is amazing how food is such a passionate priority in Italy.” she says. “On the weekends there is an amazing market at Via Olona where I buy all of my favorite ingredients. I love to get as many groceries as I can carry. It is very important with this hectic life to live as healthy a life as you can.”
Liselore recipe reflects her creative expression and desire for the things in life that really matter.
Check below the ingredients and preparation details of Liselore’s recipe: salmon & fresh vegetables pie.
200 grams of flower
2 spoons of olive oil
100 grams of butter
pinch of salt
200 grams of smoked salmon
handfull of capers
fresh thyme and basil
2 cloves of garlic
’’grana padano’’ (parmesan cheese)
good wine (I prefer red, though with fish white would be better)
Warm the oven to 180 degrees.
For the dough, combine the flour with salt, 1 egg, 1 spoon of olive oil and the lightly melted butter in a big bowl and start knead it with clean, bare hands until you have one beautiful chunk of dough.
Place in the fridge for 30 minutes in the fridge.
Bake the onion in olive oil, until caramelized.
Add the garlic.
Chop the broccoli and boil for 4 to 6 minutes.
Add the broccoli in a big bowl, together with the onions and garlic.
Slice smoked salmon in pieces and add it to mixture.
The three remaining eggs are then added the bowl.
Mix with a wooden spoon. Add the thyme, basil, pepper and capers. Continue to stir and add grated grana.
Take a cake tin, oil your tin to prepare for the dough.
Get the dough and spread to the edges of your tin.
Add your broccoli-salmon mixture.
Place in the oven for 40 minutes and soon your Savoury pie is ready to be served. Enojoy!