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Saturday, September 11, 2010

Red Velvet

Red Velvet

Pour La Victoire, Fendi
Keeping up with my Fendi obsession As irresistable as the cupcake,
dont even dare adding anything else coz its just...

Monday, August 30, 2010


Hermes, Christian Louboutin, Warner's, Fendi

Something about this dress, so simple but elegant and classic like an old church in a remote English village :)

Personally I want every dress made by Fendi, but here it is.

Monday, July 19, 2010

Summer sunday
Blu Bijoux, Kate Spade, Prada, Coach, Anthropologie
browsing stores in a beach town on sundays....ahhhh summer is here in full swing...

Friday, January 1, 2010

Creamy Cauliflower Soup

I love this soup so much, this is all I want to make with Cauliflower..Try it once this winter and you will love it too...

1 half large Cauliflower cut to florets
1/2 cup chopped onion
Lemon juice 2 tsps
2tbsps flour
1/4 1% milk
2 cups 1% Milk
2 cloves garlic minced
2tbsp Fresh Basil or 1 tsp Dry Basil( or to taste)
2 tbsp Butter or margarine
3/4 tsp salt( or to taste)

Steam Cauliflower with onion and a sprinkle of Lemon juice for 8mins or until tender.
While thats cooking wisk flour into 1/4 milk and mix throughly. Once the cauliflower is cooked strain it and bring it back to the sauce pan. Add milk, flour mixture and garlic. Bring to boil and simmer until it thickens for about 3 mins. Take it off the heat and add the remaining ingredients.

Cozy up on the couch with some throws and have the soup for dinner in a bowl...Ah winter Bliss!

Saturday, December 26, 2009

Sculptural Shoes....

Winter Fresh Vegetable Soup

Stumbled upon this vegetable soup when I was trying to figure out what to do with Cabbage. I Love it so much I made it twice alreay within a week.

Here is the recipe. I made my own fresh vegetable broth and added one Star Anise and a couple of bay leaves in the beginning. But you can modify it to your liking as you please....

Country-French Vegetable Soup

2 teaspoons olive oil

2 cups chopped green cabbage

1 cup chopped onion

1 cup (1/2-inch-thick) sliced carrot

1 cup sliced celery

1 cup diced red potato

1 teaspoon caraway seeds

1 cup water

4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth

1 cup drained canned chickpeas (garbanzo beans)

2 tablespoons minced fresh parsley

2 teaspoons chopped fresh or 1/2 teaspoon dried dill

1/2 teaspoon pepper

Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.

Yield: 4 servings (serving size: 1 3/4 cups)

CALORIES 184 (20% from fat); FAT 4.1g (sat 0.7g,mono 2.3g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 0.0mg; CALCIUM 77mg; CARBOHYDRATE 33.1g; SODIUM 425mg; PROTEIN 5.7g; FIBER 7.6g

Cooking Light, NOVEMBER 1997