Archive - Page 157 of 299

My Baklava

Baking • Sweet

This is my version of two kinds of Baklava. They aren't authentic, but they are yummy and very easy to make! The first (Peanut and Chocolate Buns) can be eaten hot or cold and make wonderful dinner party favours as they can be re-heated at your hosts house, the second (Pistachio and Honey Slices) is much better fresh from the oven with loads of honey on the top. I like to buy my exotic nut butters from Whole Foods, they normally have little machines that churn the nuts into butter fresh, it's so fun to watch and delicious to enjoy afterwards. One packet of Filo pastry will be enough to make both recipes.

1

For the Peanut and Chocolate Buns

Preheat the oven to 200ºC.
Using a small baking dish (I prefer round but its not essential) grease with Butter and set aside.
Take a single sheet of Filo Pastry and lay it on your work top, carefully spread the Peanut Butter over it trying not to break it, then sprinkle it with the chopped Nuts and Chocolate. Take a second sheet, brush it with melted Butter and place it over the top (butter side down).
Roll the layers into cigarette and then round into a rosette and place in the pre-buttered baking dish.
Repeat to fill the dish and then brush them with more melted Butter.
Bake for 15 mins until golden and crisp.
To finish top with more chopped nuts and chocolate, enjoy hot or cold. I like to serve them sliced in half to show the layers.

2

For the Pistachio and Honey Slices

Preheat the oven to 200ºC.
Take a small baking dish, grease with Butter and set aside.
Layer the baklava straight into the dish in the following order; Filo pastry (no need to cut to exactly fit just fold the edges over and tuck them in), brush with melted Butter, Filo, Butter, Filo, Squeeze Honey generously over, Filo, Nuts sprinkled over, Honey, Filo, Butter, Filo, Honey, Filo, Butter, Nuts, Honey, Filo, Butter, Filo, Butter, Honey etc. Continue until you run out of pastry or fill your dish, whichever comes first.
Baklava can we quite tricky to cut after baking so I pre-cut it at this stage.
Bake for 15 mins or until richly golden and crisp.
Sprinkle with remaining Nuts and more Honey over the top and eat hot. Unlike the other version this is best served hot from the oven.

Photos by Peony Lim

Fashion

Cargo and Stripes

London • Outfits

It’s so funny, we have to shoot a bit ahead of posting (obviously to have time to edit and upload). In the time between shooting this and publishing it Nicole also posted it! It looks so fab on her. So you have to check out her version here.

I love this simple striped cami dress. It’s so simple but so wearable in the summer. By the pool like Nicole or in the City like me, I have had so much wear out of this piece.

What I'm Wearing

Shoes Manolo Blahnik

Dress ASOS

Jacket Vintage

Necklace ASOS

Earrings Maria Black

Bag Valentino

Photos by Kit Lee

Fashion

Black and White City

London • Outfits

Zebra crossings are city staples, we all walk past them every day and probably never think of them. Yet given the right situation they become the perfect photo backdrop. I think the ones in NYC are fabulous, although the cityscape there just is!

London is older, more twisted and irregular. I love London for the layers of love; time and generations that have left their mark on it. Areas could be the London of Henry the 8th and others are so much a part of our time. I think of London as a key character in the story that is this site. Like my favourite shoes or my beloved birkin bags, it reappears regularly. Travel, and more especially Asia is so important to me too. Together they make me. I guess most people think of London style as Shoreditch, edgy and unique, very much a part of the streets. I have never been a part of that scene. I definitely don’t represent that movement. I’m part of the other London I guess. The one that favours Tea at the Ritz over Indian on Brick Lane, but all of London is glorious, it’s the variety that helps so many types of people come together.