August 25, 2019

August 25, 2019

Lovely Links

1.*20 Designer Patio Ideas for A Summer Outside 
2.*Istanbul's Karaköy Is Becoming Even More of an Arts Destination 
4.*How To Prep Your Skin When It’s A Million Degrees Out
5.*7 Steps to Calm an Anxious Mind
6.*A summer lunch in the Provence
7.*Princess Diana's Iconic Fashion Moments
8.*Unique Nursery Decorating Ideas
9.*Recipe: Bountiful Berries served with Cashew Cream
10.*Iconic Vintage Photographs Of The Venice Film Festival

August 23, 2019

August 23, 2019

Easy zingy no-bake lemon slice

With just 15 minutes preparation, this no-bake lemon slice is the easiest sweet treat you'll ever make! Going down a treat in school lunch boxes or as an afternoon snack, this zingy, zesty bite is a winner.

INGREDIENTS:
1 x 250g pack gingernut biscuits
1 x 250g pack plain sweet biscuits, such as round wine or arrowroot
1 1/2 cups desiccated coconut
Finely grated zest of 1 lemon, plus extra zest, to decorate
2 tbsp lemon juice
250 g butter
395 g can condensed milk
ICING:
1 1/2 cups icing sugar
1/4 cup lemon juice, or to your taste

METHOD:
1. Spray a 32 x 18 x 3cm Swiss roll tin with non-stick spray; line with baking paper.
2. Use a processor to crush biscuits to fine crumbs, or place in a plastic bag and bash with a rolling pin. Mix in coconut, zest and juice; stir or pulse to combine.
3. Melt butter and add the condensed milk, then stir into biscuit mixture till thoroughly mixed. Press into the prepared pan. Cover with another piece of non-stick baking paper and use a can from your pantry to smooth and compact the mixture. Place in the freezer for 20 minutes to firm. Make the icing (see below).
4. Pour on the icing and spread with a spatula. Place in the fridge to set. 

Icing:
5. Place icing sugar in a bowl, add lemon juice to taste and just enough water to make a spreadable consistency.

NOTES: If you want a softer icing, add more liquid. For a firm, sliceable finish that will withstand the lunchbox, use as little liquid as possible and chill in the fridge. 

Recipe: Food To Love

August 21, 2019

August 21, 2019

❤Insta: decor, fashion, table...









August 21, 2019

Laura Ashley Tea Room

Laura Ashley The Tea Room has just opened its doors at The Chase Hotel in Coventry — and it is the most delicious new secret spot for an afternoon tea treat. Whether you’re looking for a gift idea for your family/friends, or fancy a weekend treat yourself, this is the perfect indulgence for all. What a lovely place!

August 21, 2019

Editorial || |Like a Star

Supermodel Karolina Kurkova covers the August 2019 issue of ELLE Italy. Laura Seganti styles Kurkova in glam, film festival looks from Dior, Dolce & Gabbana, Saint Laurent and more in images by Gilles Bensimon.
Like A Star — Elle Italia August 31st, 2019
Photography: Gilles Bensimon 
 Model: Karolina Kurkova 
 Styling: Laura Seganti 
 Hair: Christoph Hasenbein 
 Make-Up: Silvia Dell'orto
 









Images: Smile

August 19, 2019

August 19, 2019

Peanut Caramel Cheesecake

Makes: 8 | PREP TIME: 0 hours 20 mins | total time: 0 hours 20 mins   
Ingredients
150 g (5oz) finely crushed Bourbon biscuits
2½ tbsp golden syrup
medium egg whites
175 g (6oz) caster sugar
500 g (1lb 2oz) full-fat cream cheese
vanilla pod
50 g (2oz) finely chopped plain chocolate
75 g (3oz) salted peanuts
50 g (2oz) caramel sauce
Coarsely grated chocolate and 25g (1oz) fudge chunks to serve (optional)
Directions

1. Line a 20.5cm (8in) round cake tin with baking parchment (use a little golden syrup to stick the parchment to the sides). In a bowl, mix 150g (5oz) finely crushed Bourbon biscuits and 2½tbsp golden syrup - making sure the syrup is distributed as evenly as possible (use your fingers!). Empty the mixture into the base of the prepared tin and press down to make an even layer.

2. In a clean, grease-free bowl whisk 3 medium egg whites with handheld electric beaters until the whites hold stiff peaks. Gradually add 175g (6oz) caster sugar, whisking constantly, until the mixture turns glossy and thick. Put 500g (1lb 2oz) full-fat cream cheese into a separate large bowl and add the seeds of 1 vanilla pod. Whisk to break up the cheese.

3. Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in 50g (2oz) finely chopped plain chocolate. In another small bowl, mix together 75g (3oz) salted peanuts and 50g (2oz) caramel sauce, then swirl through the cream cheese mixture. Spoon into the cake tin, then cover and chill until set - at least 6hr or ideally overnight.

4. Carefully remove cheesecake from tin and use spatulas to lift off the base paper. Transfer to a serving plate and peel off the paper from round the edges. Decorate with coarsely grated chocolate and 25g (1oz) fudge chunks, if you like. Serve in slices.

August 17, 2019

August 17, 2019

Lovely Links

August 17, 2019

Hamptons Beach House

Interior designer Julie Hillman describes the sensation when entering this mansion on the coast of the Hamptons: "You feel like on a ship, with water around the whole house: on the one hand, the pond, on the other, the ocean, I love it.". When they called it, the building, a modern and clean two-story building by Stella Lomont Rouhani Architects, was already finished. The owners asked her to keep the distribution with all the rooms facing the sea, but increasing the number of guest bedrooms because they love to receive. Julie Hillman leaves her serene and luxurious seal in this holiday mansion in The Hamptons that looks out over the water on its four sides. Let's have a look!

Images: AD

August 02, 2019

August 02, 2019

Lovely Tulips Arrangements

Tulips are one of my favorite springtime flowers. When arranging tulips in a vase, start by placing two-thirds to three-quarters of your tulips around the perimeter of the container. You can situate the stems so that they are standing straight up, or you can crisscross them in the basin of the container to create an interlocking web that will hold the stems in place. From there, fill in the center and try to space them apart as evenly as possible. There is a large variety of single and multi-colored types. Popular tulip colors include pink, white, red, orange, purple and yellow.
Types of tulips: There are many varieties of tulips to choose from. Some have single flowers, others have double flowers, some have solid color foliage, others have variegated foliage, some bloom early, others bloom late—and the list goes on.Take a cue from these beautiful arrangements and create your own at home.

Images: Pinterest

Tags


Newsletter