Monday, May 18, 2015

Weekend Wear

Hello lovelies, I have been a bad bad blogger and to be honest I can't say it won't change. There are moments in life when inspiration, or lack of inspiration to be more accurate is at it's higher levels and blogging takes the toll. I'm sorry. I'm good though. I always try to be as honest as possible and here I am saying it as it is. I'm not going anywhere, I have a yummy salad coming up tomorrow but I can't say for sure if there will be more until next say, so if you like what you see here please bear with me and follow along. 
But now, tell me, how have you been? What have you been up to? 


Trousers: Zara | Tee: Topshop | Sunglasses: Ray Ban | Shoes: Fabio Brusconi

Wednesday, May 06, 2015

Recipe: Spanish Salmorejo soup with a twist

I absolutely LOVED this recipe. I think it would be lovely to serve at a dinner party because the setting of the plate is really nice. It's once again one of the recipe my mom made at her cooking classes. 
Salmorejo is a cold soup that mixes tomatoes and strawberries and this particular recipe calls for using toppings like baked jamon jabugo and catalan fresh cheese called mató. I know the ingredients are not readily available everywhere so I would substitute the jamon with prosciutto if you can't find the real deal and the mató cheese with goat's cheese. 


(for 4 as a starter)

1/2 kilo of juicy tomatoes
200 gr strawberries
1 tsp vinagre
1/2 cup olive oil
2 slices of toast bread
4 slices of jamon jabugo
200 gr mató (or goat's cheese)


Wash tomatoes, cut into quarters and place in a large bowl. Wash strawberries, remove steam and cut in half. Toast one slice of bread and cut it in 4. Place all together in a large bowl, add the salt and vinagre. Use a hand held miser and mix very well. 
Using a Chinese strainer, strain the soup and using the mixer, mix again so it is very thin. Discard the pulp and seeds. 
Add slowly the olive oil while keep mixing.  Place in the fridge to allow it to cool.
Now it's time to prepare your toppings, cheese, jamon and bread, place it in a bowl and using a fork carve it, salt and pepper. Place the jamon slices in a pre heated oven at 180º in a paper lined oven pan and let it cook until crispy for about 15 minutes. Crumble one of the slices and mix it with the cheese. 
Using a spoon and your hands make 2 oval cheese balls and place them in the bottom of a soup plate/bowl. Break a small piece of jamon on top (pictured) and a couple of small croutons, that can be made by either toasting the bread. 
Serve by adding the cold soup on top.

Monday, May 04, 2015

Weekend Wear

Happy Monday lovelies! I hope you had a nice long weekend if if you live in countries where the 1st of May is celebrated and if you are in the UK, happy Bank Holiday weekend! My weekend was spent working at a Travel Blogger conference in a sea town near Girona, I spent my birthday working but nonetheless I'm happy to have an interesting job where I get to do what I love! 

The sun is finally fully shining in Barcelona and while I'm in great  need of Vitamin D it was a bit sudden so the quest for the right, in-between seasons, outfit has started! What do you where when it's too hot for black opaque tights but not quite the right moment for sandals?


Jeans: Topshop | Top: El Corte Ingles | Jacket: Mango | Shoes: Superga | Sunglasses: Ray Ban

Tuesday, April 28, 2015

Recipe: Stuffed Sea brass

Now, I'm well aware that this isn't my finest photo, not that any specifically is but you know, headless fish never looks particularly pretty. But oh boy it was yummy! My mom learnt to do this a cookery course she is going every Thursday and it was delicious! I'm really looking forward to all the recipes she will prepare from now on, not that she isn't already a great cook!


(for 2)

2 medium sea brass
2 thinly sliced garlic cloves
2 courgettes (zucchinis)
2 carrots
1 leek
grated parmesan
salt and pepper
olive oil


Have your fishmonger clean the fish for you, have the central spine and flakes removed. 

Heat oven on 180º.

Julienne your veggies. In a wok heat 1 tbsp of olive oil and cook the garlic for 1 minute, add the other veggies and stir-fry for about 15 minutes while stirring. Add the grated parmesan, stir well and remove your wok from the heat. 
Salt and pepper your open fish (open like a book) and fill it with your veggies. Close it well, push with your fingers. Place in the oven in a baking paper covered pan for 20 minutes. 

Monday, April 27, 2015

Shed Decor the Book

This post if about two things I really really like, a good decor book and the quintessentially brit sheds. I received this book a couple of months ago, it it called Shed Decor and it's by Sally Coulthard, published by Jacqui Small. Up until now I haven't had a chance to have a proper look but when I finally got the time to devour it, I really enjoyed it. 

If you are lucky and have a house with a shed or are considering having one this book is a must. It shows how with the right combination of colours, fabrics, furniture and accessories anyone can have the shed of their dreams, no matter your style. The author uses lovely photography and various decor styles to emphasise that a shed can be much more than a utensils dirty room. Your shed can become an extra exterior room perfect for relaxing, working or playing. 

A must read! 

Buy it here

Wednesday, April 22, 2015

Coco Rochas and her cool nursey

Coco Rochas seems pretty cool. Her wedding video was beautiful. The candles on the tables became my obsession back when...! Anyway, she recently gave birth to a little girl and One Kings Lane helped her put together the nursery in the home she shares with her husband outside New York. It's everything you wouldn't expect of a little girl's nursery and it's oh so so pretty! She didn't want anything too girly or princess-y, neither a themed focused room. The room is fun, vibrant and playful and at the same time elegant and timeless. I love all the colours, textures, little treasures and art. A winner for me!

Photos by Manuel Rodriguez
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