12/15/16

Impromptu Profiterole



This is such a great option if you are sort of things in your pantry and you are craving for something sweet for your tooth;) So I came up with this idea of creating a profiterole with only three ingredients and believe me you won't be disappointed. You only need:

1 box of cream puffs (from the freezers dept, I used these)
some kind of dark or semi-sweet chocolate
almond flakes

Put the cream puffs in a large bowl, melt the chocolate and drizzle it all over the cream puffs (you decide the portion of melted chocolate you want to put on top of the puffs). Finally, sprinkle a handful of almond flakes to give it that extra crunchy texture.

Dig in and enjoy!

p.s. You can also whip some cream and add some on top! (I had literally run out of that!)

12/8/16

On my radar


Located in London, in one of its finest hotels, this place is definitely one to transfer you back in time. I love the decor, the velvets and the antiques that give it that sense of elegance of the '20s and '30s..Sipping down one (or two or three) of their Golden Age crafted cocktails this venue is one to not surpass. 

Bloomsbury club/ 16-22 Great Russell street, London

11/30/16

Designer of the week: Roksanda


This is such a beautiful collection by Serbian-born, London-based designer Roksanda. Love the retro feeling, the colors along with the artful silhouettes. Though the romantic maxi gowns with these bits of shine have set to be creating one of my favorite outfits as of lately.

11/18/16

Take me there


..for a cup of coffee in this Milanese cafe and let me absorb some of the atmosphere of the Italian 1950s and 1960s pop culture and aesthetics..How cool are these formica furniture? They definitely have me!

All these and more at Bar Luce which is located in Fondazione Prada, designed by the impeccable Wes Anderson. 

11/14/16

Wanna


1/ check this Capsule 24 collection jumper by Maje
2/ taste coffee at this place
3/ read this book and all about decluttering
4/ make peinirli
5/ ride this bike
6/ listen to the latest from Banks

11/10/16

Item of the day


I recently stumbled upon this brand from Montreal and was amazed with their collections, especially when I then discovered they are all made from recycled materials. I love it. All Matt & Natt products are created using their signature vegan leathers and recycled materials such as nylon, cork and rubber. The results are fantastic. Check them out! I am definitely going for the Hope collection crossbody bag, which if you purchase, 100% of the purchase price goes to a charity of your choosing! H-o-w cool is that?

11/8/16

Music of the day



From Portland, OR addictive shoegaze tune by We Are Parasols - "re:Union"---------

11/4/16

On my radar


As sort of provocative or shocking this picture can be to some of you, I'm sure it's equally a jaw dropping and a piece of art one for the rest, I mean: LOOK at thaaat!

I'd love to visit this place when in London..

Ellory/ 1 Westgate st, E8 3RL Hackney, London


You can also taste this wine which as weird as it sounds, yes, it has been rejected by the American market and now has an upside down label #waitwhat Ha!

10/30/16

Boxes with a past


Cool ideas on how to recycle your cardboard boxes by huge brand Zara who's in the vibe of our times by doing the whole recycle/reuse/reduce thing with their delivery/transfer boxes as many times possible. Do-it-yourself videos from Ciszak Dalmas, Espadaysantacruz Studio, Mer Mag and Pierre-Ange Carlotti with how to transform your boxes from the past into something new for the future! Check out that rug! Isn't it cool? Find out more here.

10/19/16

Sanukiya udon noodles with shrimp and vegetables



Huge fan of thick noodles, I recently found these frozen ones which are really easy to prepare, their texture is chewy which I love and compared with this recipe form another word for comfort food in my "easy and delish" taste room.

Sanukiya udon with shrimp and vegetables

3 packets of sanukiya udon noodles (package contains 5)
150-200 gr shrimp
medley of peppers, sliced
half onion, sliced
1 zucchini, cut in cubes
3-4 spring onions
1/2 cup cashews
4 tbs soy sauce
1 tbs honey
1 tbs red wine
1 tbs white wine vinegar or rice vinegar
olive oil or sesame oil
1 Jalapeno sliced, optional

Heat a non-stick pan (even better a wok pan) with oil and throw the zucchini cubes, onion and pepper slices in. Cook until they soften. Meanwhile boil water in another pan and throw the noodles in. They only need a minute or two. Add the shrimp in with the cooked vegetables and another minute or two till they become pink. Add the soy sauce, honey, red wine, vinegar and cashews and let it simmer for a bit. Finally add the noodles and give it a good toss. You want the noodles to be covered with this yummy sauce it's now created. Serve in small bowls, top it off with some sliced spring onions and dig in!

For those on the spicy side, add sliced jalapenos on top for an extra kick! Enjoy!