nationality: Dutch

Yanine Berteling was born in Amsterdam the Netherlands in 1963. Drawing was one of her passions during her childhood. After high school, at the age of 18, she went to France for a summer job. She returned to Holland to study English at the University of Amsterdam but after three months decided to go back to France and stay there.

She spent two years working in different places before attending the Fine Arts School in Valence, France. She graduated in Art in 1988 and the following years she continued creating artworks inspired by 17th century Dutch painters like Vermeer, Hals, Van Ruisdael, Koninck and other artists like Manet, Malevich, Mondrian, Fernand Léger, Matisse, Mark Rothko, Ellsworth Kelly, Frank Stella, Richard Deacon.

In 2002 she started making furniture and interior items using the same materials as those used for her artworks and with the same intention to keep these objects simple and obvious.

Her designs were shown for the first time in Holland at the 100% Design Fair in Rotterdam in 2004. That same year her work was selected for exhibition at The International Design Biennial in Saint-Etienne (France) and the following year she participated in the Paris Furniture Fair.

In 2005 her modular bookcase “Upsido” was selected for publication in design book “Young European Designers”, edited by Daab.

Yanine Berteling still lives and works in France, in a little village near Grenoble. She currently produces her own designs in small series and also makes prototypes for clients. 
 

Dutch apple pie

For the dough:
300g  self-rising flour
180g butter or magarine
150g brown sugar
1 teaspoon vanilla essence or 1 packet (8g) vanilla sugar
1 pinch salt

For the filling:
1kg apples
100g raisins (washed and dried)
40g granulated sugar
3 teaspoons cinnamon
2 teaspoons lemon juice

and:
1 egg
3 tablespoons semolina (to absorb the juices)

For the dough:
Sieve the flour, brown sugar, vanilla and salt into a bowl. Cut the butter or margarine into small cubes and add these to the flour mixture. Beat the egg and add ¾ of it to the flour mixture (you will need the rest for the top). Using two knives, mix the butter/margarine and the flour mixture. Using one hand, kneed it to form the dough (you should be able to form it into a ball). Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.

For the filling:
Peel the apples and cut the in cubes. In a large bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina. Mix well and allow the flavors to blend, stirring occasionally.

Then:
Butter a 9-inch round springform cake pan. Line the pan (bottom and sides) with about ¾ of the dough – as long as the pan is covered, the layer need not be very thick. Cover the bottom with the remaining semolina. Add the filling, but try to leave the juices out. On a lightly floured surface, roll out the remaining dough until it’s less than ¼ inch (1/2 cm) thick. Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface, you should be able to see quite a bit of the apple pieces. Use the remaining egg to coat the dough strips. Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes. Remove the springform only after the pie has cooled. Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream.