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Crystallised Blueberries

Decoration • Extras • Sweet

This recipe produces crystallised jewels that can be used to decorate cakes and puddings. They are delicious little treats on their own so beware, if you leave them out they will disappear!

Lightly loosen the egg white with a fork, try and avoid creating any bubbles.
Stick a blueberry on a skewer and then dip it in the egg white, you want it to have a thin cover but it should not be dripping.
Then roll the dipped blueberry in the caster sugar until it is totally covered.
Carefully pop it off onto a board to dry. This will take an hour or two.
You will then be left with a jewelled ball, with a crunchy shell and fresh centre.

Photos by Kit Lee

Fashion

Every now and then things just come together. A few weeks ago I spent the afternoon with the wonderful ladies from Manolo Blahnik London, we went to the store and I chose a pair of shoes (every girls fantasy) and then we all went for fashion tea at the Berkeley Hotel, where the chef made special Manolo Blahnik cookies! It was the perfect afternoon. To celebrate such a wonderfully indulgent afternoon at the generous hands of Manolo Blahnik and The Berkeley, I wanted to shoot an outfit post featuring THE shoes. These are they and I hope you love them as much as I do. Thank you thank you Manolo Blahnik! I know my love for you will last a lifetime.

Shoes Manolo Blahnik (gifted)

Dress Peony Lim

Necklace Moxham (gifted)

Sunglasses Peony Lim

Iphone Case Esty

Bag Peony Lim

Photos by Kit Lee

Food

The King of Tarts – Garlic and Goats Cheese Tart

Savoury • Savoury Bakes • Vegetarian

This is one of my favourite recipes. It's a wonderful vegetarian option that even the keenest meat eater will enjoy. It's based on a Ottelenghi recipe, I have found it best to use a deep tart dish of about an inch to an inch and a half, therefore you need a bit more filling, I have also found that if your in rush, absent the boiling of the garlic and just jump to the caramelisation. Ottelenghi says that it feeds eight but I must have very hungry friends because I would be lucky to feed five of them with one tart! I have been known to eat a third of one so no judgement!

Preheat the oven to 180ºC.
Roll out the Puff Pastry and line the tart tin (around 28cm) with it, cover with baking paper and fill with baking beans. Place in the fridge for 20mins to cool.
Bake blind the tart case for 20mins of until the pastry is golden. Set aside.
Place the Garlic cloves in a pan with water to cover them and simmer then for 3 mins, drain and pat dry.
Return the saucepan to the hob and add the Olive Oil and Garlic, fry at a high heat for 2 mins while they colour, then add the Vinegar and Water and bring to the boil, simmer for 10 mins. Then add the Sugar, Chopped Herbs, and some seasoning and reduce until a caramel like sauce covers the cloves.
Make the custard by beating the Eggs, Cream and Creme Fraiche with seasoning by hand.
Take your blind baked tart case and sprinkle the Goats Cheese across it in large lumps, you want it evenly distributed but for some parts to poke out of the custard so make them taller. Then sprinkle the Garlic in the same manner. Finally pour the custard over, making sure to fill it all over rather than just form the centre.
Bake for at 160ºC for 35 to 45 mins or until the filling is set and golden. Allow to cool slightly before serving.

Photos by Kit Lee