Food

ITALIA

October 2, 2015

My prolonged absence has been the cause of some exciting news – I have moved to Italy for my 3rd year abroad! Just south of Milan in the most bellisima town. Here is the view of the covered bridge – just sublime.

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 As you can imagine I am super excited for the food, the fashion and the people I am going to meet. I have been wondering what on earth to blog about while I’m here, as street style isn’t huge. One thing I have found while travelling around Italy in the last few years is the Italians aren’t ALL ‘fashionable’. So instead I am just going to share with you little things I see and buy or am inspired by.

 Starting with my first truly Italian purchase. (It has been so hard avoiding all the shoes in the sale) I bought these beautiful navy pleated chiffon palazzo trousers from M Milano, they are so comfortable and elegant. There were loads of mosquitos when I arrived, sadly I learnt about this the hard way, so I always need to cover up my legs while remaining cool and these trousers were the perfect solution!

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Accompanied by my little fashion updates will be my new food diary! My idea is to start cooking from Marcella Hazan’s ‘The Essentials of Classic Italian Cooking’. I have chosen not cook from the Italian version because I would rather not spend hours translating into English, but I plan on buying a small Italian baking book! Each week I’ll try out one or two of Hazan’s recipes and post my fails and hopefully successes here on Fashionable People.

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Keep a look out for my first attempt soon!

 

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Light Lunching

June 1, 2015

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I tend to try and avoid bread at lunch time if I can, but when I do it is usually Sourdough or Rye. I find they are less heavy and do not give you that bloated feeling. This is a little light lunch that is healthy, yummy and will keep you going until tea time.

Ingredients:

I used x2 slices Schneider Brot Volkornbrot Rye Bread but you can use anything similar. x1 large or x2 small cherry tomatoes (they have more flavour), Gem Lettuce, x1 hard boiled egg sliced. Olive oil spread (and mayonnaise optional) Dressed with – Celery salt, pepper and extra virgin olive oil.

Method:

Lightly toast the rye bread and spread with the olive oil spread, or whatever you prefer, then spread a light layer of mayonnaise over one piece of rye, I like this with the hard boiled egg, but it is totally optional. Chop or shred some gem lettuce and place on top. Followed by sliced tomatoes on one piece and sliced hard boiled egg on the other. Season with celery salt, or fine sea salt, pepper and a drizzle of extra virgin olive oil. Enjoy!

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Nutty Granola Bars

May 16, 2015

Nutty Granola Bars

Sometimes one biscuit is not enough and sometimes more the two isn’t enough either! I was always a fan of flapjacks when I was younger, yummy, satisfying and not too filling for an afternoon snack, but the high sugar content puts me off now and I would rather have something deliciously healthy rather than unhealthy. I have come across various recipes for granola bars and thought I would combine by two favourites: Minimalist Baker’s Super Seedy Granola Bars and Deliciously Ella’s Date and Oat Bars. I took all the nuts and seeds from Minimalist Baker and the chia seeds, dates and general cooking method from Deliciously Ella.

Ingredients:

400g Oats, 400g pitted dates, 4tbsp chia seeds soaked in 16tbsp of water, 300ml water, 2tsp cinnamon, 1tbsp almond/peanut butter

Nut and Seeds – any that you fancy! I roughly chopped 50g each of walnuts, cashew, pistachio and a tablespoon of mixed seeds.

Method:

Follow Deliciously Ella here. 

The beauty of this basic granola bar recipe is that you can add anything you want, and any quantity you want, and at the same time make them as gooey or crumbly as you desire by adjusting the dates and water ratio. I hope you enjoy this yummy and healthy snack!

 

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Couscous Sharing Salad
 

April 15, 2015

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Serves 2

This is such a healthy and filling lunch that is quick and easy to make. It is also super yummy!

Ingredients:

I did most of the measurements for this by eye, but to give you a vague idea..

Couscous 1 1/2 cups,  Green Lentils 1 Cup, Kale 2 Handfuls (cooked), 1 Sweet Potato roughly chopped,  2 Sun Dried Tomatoes roughly chopped, 2 Eggs, Extra virgin olive oil, White wine vinegar and Celery salt.

Method:

Firstly, start by cooking your lentils, kale and sweet potato until soft. While they are boiling make your couscous as instructed on the packet, I added some vegetable stock to the boiling water for flavour and place in a serving bowl when it is ready. The kale will cook the fastest, drain and add it to the couscous, followed by the sweet potato and lastly the lentils that may take up to 20 minutes to cook. Bring another pan of water to a simmer for the poached eggs, and add the chopped sun dried tomatoes to the couscous bowl. Poach the eggs when the water is just about at boiling point, for about 2 1/2 mins – I don’t like my eggs too runny! Place the eggs on some kitchen towel to soak off excess water. Before adding them to the salad, mix the couscous, lentils, kale, sweet potato and sun dried tomatoes, followed by a couple of dashes of white wine vinegar, pinch of celery salt (or sea salt), pepper and a drizzle of extra virgin olive oil. Lastly, place the poached eggs delicately on top, and lightly season as before.

You may not want to share this after all!

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