Eye-Candy: Wardrobe Revival

For the first time in many years, the majority of my wardrobe is in one single place. I can actually enter our place and see all my things, in one place, and believe me when I say that this fills me up with pleasure and wonder! While my mother still holds my pre-wedding and pre-pregnancy clothes, the things I wear nowadays are at hand and not scattered around two different countries and three houses. Now that our container and boxes have arrived and everything has been unpacked and put into place, forgotten clothes have been rediscovered and thankfully we (as yet) do not have a space and storage problem due to C’s extra-big wardrobe made by someone who had to custom-make my own wardrobe at my mother’s home because I wanted and needed it as big as possible. He knows my vice and successfully works around it!

Sorting through my clothes I came to realize how casual and comfortable my English wardrobe was. I, who had never owned a t-shirt or loose top before, am suddenly engulfed by them. Jeans, flat shoes and scarves form the rest of my wardrobe. I have written before about the difference in English and Maltese styles, and while I love and miss the I-don’t-care style the English have going on, I have to say that I do feel at ease on a Saturday night dressing up, matching shoes with the bag and applying make-up other than mascara and lip-gloss. The difference in styles is felt and seen, and enjoying the best of both is achieving the best balance.

I have to switch my winter wardrobe with my summer one because let’s face it, thick jumpers and woolen cardigans won’t be worn again till late this year. That in itself is another headache, but it will give me a chance to fully view my summer wardrobe and see what is needed and what I have. Ever since I had Cesca I have come to love maxi-dresses (no prizes for guessing why), and I need to look out for any nice ones I see around. I love the coral-pink combo that seems to be fashionable this summer, the playful prints and the sky-high wedges. I have started looking up some things online, and have already concluded that I want everything. I want them all!

Short of listing whole websites, here are a couple of my favourite pieces!

Let’s start off with a maxi-dress. I love the colours and the block design.

River Island

River Island

A definite summer piece!

Zara

Zara

Anything by Joules, I love!

Joules

Joules

A fun piece 🙂

River Island

River Island

And this perhaps more wearable

Mango

Mango

 

 

Something for the footsies…

H&M

H&M

Just how cool are these?

 

Senso Zora at Asos

Senso at Asos

I could go on and on and turn this into an infinite post. I could bore you senseless with the hundred of pictures I could put here. But for your own sanity (and mine too), I will stop now. Too much shopping can probably kill you.

 

 

 

 

 

 

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Recipe Time!

As promised:

Amalfi Baked Lemons:

INGREDIENTS:

  • 2 2 large unwaxed lemons
  • 2 1-2 x 150g balls of buffalo mozzarella, sliced into 0.5 cm / 1/4 inch thick pieces
  • 4 4 fresh basil leaves
  • 2 2 anchovy fillets
  • 2 2 ripe cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 1 Optional: 1 dried red chilli, crumbled
DIRECTIONS:

  1. Preheat your oven to 200ºC/400ºF/gas 6.
  2. Remove the ends of the lemons and discard them, then cut the lemons in half crossways, giving you 4 x 2.5cm/1 inch thick discs. See the picture opposite to see what I mean. Now, using a small knife, remove the lemon flesh leaving you with four hollow circles of skin. Basically, what we’re going to do is flavour the mozzarella and push it inside the lemon skin so that it absorbs the lovely lemon flavour when it bakes.
  3. Now the mozzarella is obviously going to melt and ooze out when baked. In Italy, a lemon leaf is placed underneath each one to keep everything in place, but it’s fine to use a square of greaseproof paper to do the same thing. So, lay a greaseproof paper square or a lemon leaf on a chopping board and place one of your lemon skin wheels on top. Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a small pinch of salt and pepper. Add a little dried chilli if you like. Put another slice of mozzarella on top. The lemon skin should now be filled up.
  4. Do the same to the rest of the wheels, place them on a baking tray, and cook in the preheated oven for 10 to 15 minutes until golden and bubbling. Remove from the oven and allow to cool for a few minutes, then serve with some hot grilled crostini. Simply scoop the mozzarella out, eat with the toast and mop up any juices. Delicious!

And…

Mango and White Chocolate Muffins:

INGREDIENTS:

  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1 1/2 cup plain fat-free Greek yogurt (I used a mango and passion fruit yoghurt instead)
  • 1 cup diced mango
  • 1 cup white chocolate chunks/chips
  • Coarse sugar, for sprinkling tops (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Sprinkle top lightly with coarse sugar, if using.
  11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  12. Let cool 5 minutes in the pan before removing and cooling completely.

Enjoy!!