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? 


Wearing

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. 

 Ingredients

(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)

Instructions

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?


Wearing

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


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