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Seasonal Beach – Navy

On Location • Outfits

Part two of the Seasonal Beach series.

You can’t go wrong with shorts and a fisherman’s knit. It’s timeless, comfortable and cool.

I’m obsessed with this jumper whatever the season. You might remember I wore it here . It’s made of the softest cashmere ever.

Find the pervious Seasonal Beach posts here.

What I'm Wearing

All Black Birkenstocks (ebay)

Shorts Oysho

Jumper Vanessa Bruno

Watch Rolex

Bracelets vintage and Monica Viander

Photos by Kit Lee

Fashion

Seasonal Beach – The White Dress

On Location • Outfits

When you live in the UK there are so many beautiful beaches to travel to. I love ones in Cornwall and Devon on the South Coast, where the Cliffs give way to the most amazing sea line.

However in the summer you can go from baking topical heat to chilly jumpers weather, within the space of one day, so it’s like dressing for two seasons in one day. I thought because of this it would be fun to do a series on what I wear to the beach in the UK (as an opposite to what I wear at a resort). This is the first in the series.

The White Dress.

A classic you can’t go wrong with, I like to layer it with a shirt and boots, to keep out the cold as you drift towards evening.

What I'm Wearing

Necklace H&M

Dress Mango

Boots Isabel Marant (via Vestiaire Collective)

Bracelets vintage and Monica Viander (gifted)

Watch Rolex

Photos by Kit Lee

Food

Chocolate French Silk Pie

Cold Pudding • Sweet

Chocolate French Silk Pie
The Classic Version

Serve it cold in big slices, I love it on it’s own but berries and chocolate are always great friends. I have an alternative version of this pie which is Peanut and Chocolate. Another variation is with Caramel and Banana. If you want to try this, simple cover the crust in Dulce de Leche and slices of Banana before adding the chocolate filling.

1

For the Crust

Empty the biscuits (Hobnobs) into your food processor and blend until crumbs.
Melt the Butter in the microwave and pour it over the Hobnob crumbs along with the additional Salt and Cloves and blend until the mix resembles wet sand.
Pour the mix into your deep pie dish (I use a 10″ loose bottom one with a 2″ rise, so I can take the pie out to serve it) and press it down with a wooden spoon. Then refrigerate the crust.

2

For the Chocolate Filling

Cream the Butter and Sugar until pale and fluffy.
Melt the Chocolate (I use a microwave to do this, at 30sec intervals stirring in-between).
Add the melted Chocolate and Vanilla to the butter cream and mix well.
Add one Egg at a time to the mix, making sure to blend very throughly on medium/fast before adding the next. I allow 5 mins per egg. Time this to be sure.
Pour into the refrigerated crust and cling film (try not to let the cling film touch the top, I did a little here and you can see it takes away the gloss top when you pull it off, which doesn’t matter if you want to cover the top in cream but if you want to allow some to show it won’t be as pretty).
Refridgerate for at least 4 hours.

3

To Decorate

Sift the sugar into the cream and whip until stiff. You can decorate the pie with the cream in anyway you like, I swirled it over the top with a pallet knife but you can pipe it. You can also add chocolate to decorate the top, I melted it and let it cool before scraping it into shards but you can do whatever you like. Chopped chucks look just as great.