I love this dress. I bought it on ASOS after receiving some gift tokens. It was an internet-purchases-are-so-easy-to-return purchase. I didn't think too much about it. Even when it arrived I tried it on and wondered whether to keep it. I decided to, and the first time I wore it I was so glad. Its so comfortable, so chic in a french way and yet so simple. You don't need lots of accessories with it and you just feel good wearing it.
What was your last surprise winner online purchase?
Song Saa, the resort I stayed at in Cambodia had these over water bridges that connected all around the island. They afforded a lovely view of the shallow waters where fish collected and of the surrounds of the resort.
It was a delight to walk along them on the way to supper or the beach.
I wanted to share with you a little beachwear and a view of this part of the resort to cheer up your Monday.
After New Year I left Cambodia and headed to Hanoi. To say it was quite a shock is an understatement. I had completely blanked packing, didn't bother to check the temperature in Hanoi and only packed summer clothes. Hanoi was like 5 degrees. I couldn't believe how cold it was.
Luckily I had randomly over packed and I managed to find some layers. Lesson learnt. Hanoi is not Ho Chi Minh. So much colder!
We walked all over the old town. Its an amazing city.
I know it sounds a bit arrogant to be like 'this outfit is amazing', but I really like this look. Sometimes I will put something together and it will surprise me how much I like it. This was one of those times. There is quite a lot going on with the mix of prints but I think the oxblood colour brings it all together.
Have you had a recent surprise outfit sucess?
These little treats are a real crowd pleaser. They are so pretty and yet a wonderfully simple solution for pudding, canapés and tea parties.
The beauty of these is that you can make them in a variation of sizes.
I have gone for long fingers here, but for canapés you would make small cubes and for pudding you could make one large one.
There are also a lot of option for the filling. I have used sweetened whipped cream, but you could use a vanilla or chocolate creme patissiere or mousse of any variety from matcha to pistachio to raspberry or white chocolate.
A packet of All Butter Puff Pastry (obviously you can make it too, see here)
Two Punnets of Berries of your choice - here I have used raspberries and blackberries
1 cup of Fresh Cream
2 tbsp of Icing Sugar
Preheat your oven to 200oC
Roll out your pastry to about half a centimetre thick. Place it on a non-stick baking sheet, and lay another non stick sheet right side down on the pastry on the top. This stops the pastry from rising too much.
Bake in the oven for 25 mins or until it is golden and crisp.
Remove the sheets onto a chopping board and take a very sharp knife while the pastry is still hot, and cut it into the desired shapes and trim the edges. You will need at least two of each shape to stack on top of each other. If you are making one big one you will only need to cut it in half and trim the edges so you have nice clean sharp ones. Place them on a cooling rack to cool and crisp.
In the meantime, whisk the cream and icing sugar to a piping consistency, the trick with this is to do it under and then just one whip at a time to avoid over whipping and the cream separating which although edible is not pretty. Remember that the cream will keep whipping after you stop, so always do less not more.
Place the cream in a pipping bag and cut a 1cm tip of the end. I don't use a piping nose for this but you can if you like. I open the bag and place it in a jug turning the bag over the top of the jug to make sure you don't get cream all over the outside of the bag.
Take your first piece of pastry and your serving plate, put a small blob of cream on the plate where you want the pastry to sit, then place the pastry on the top, this will stop it slipping all over the plate.
You just want to pipe the cream where you will be putting the berries, so if you want six berries in two rows make six balls of cream in that formation. Add the berries to the top.
Take the next piece of pastry and repeat the cream (or you can use do two lines). Then place it on top of the berries, and repeat the process you did to the layer below.
When you have topped it off with berries you can sprinkle some icing sugar or mint leaves for decoration.
You should eat these as soon as possible to get the wonderful crunch and soft textures.
As you know I spent New Years Eve in Cambodia. I had the most relaxing time just hanging out by the sea and sunbathing, the perfect mid-winter break! I stayed at the Song Saa Resort. Which is a private island about 40mins from the coast, so quiet and secluded, I loved it.
Sometimes I think the people I see that look the best are really the simplest dressed.
It's not always about outrageous accessories or the latest print, sequin, contrast explostion. Often the best dresses people just commit to a look that works for them. These people normally have 'a look' which they are refined and they stick to, regardless of seasonal trends. These are the people that are most interesting to look at and the outfits I most often admire because its authentic.
This look is very simple, but I think the simplicity is what makes it charming.
Like a crisp white shirt and jeans. You can't go wrong.
These jeans have been one of my favourite things to wear this season. They have all the comfort of jeans and all the excitement of brocade. Although pattern and printed jeans have been around forever, I really think the last few seasons has seen brands like J Brand, Zara and Current Elliot bring it to another level.
As an avid denim lover this just feels like a great new way to wear my old favs. Win win.