Archive - Page 89 of 299

Recreating Drama

Collaborations • Editorials • On Location • Outfits

A while ago I pinned a photo of a women in front of a Metro map, I loved the old world feel to it even though it's relatively modern. This shoot references that image. Razan's beautiful dresses just seem so at home in the magic of Paris. I love the play of red between the metro sign and the beautiful embroidery of the dress.

Dress Razan Alazzouni

Beret from a tourist shop in Paris

Shoes Manolo Blahnik

Bag Louis Vuitton

Bag Charms Prada

Eyeliner Eyeko

Lipstick Tom Ford

Jewellery; Rolex, Carat London, Cartier, Monica Vinader and vintage

Photos by Frances Davison

Food

Asparagus, Pea and Feta Tart

Savoury • Savoury Bakes • Vegetarian

This asparagus tart has soft fresh flavours which are so perfect for the spring and summer. I love to bring tarts to picnics and this one is so pretty, however it’s also lovely as a canapé. I used frozen artichokes hearts from my local lebanese super market, but of course it would be lovely to prep fresh artichokes as well.

1

Make and Bake

Preheat the Oven to 180°C.
Roll out the Pastry and line a tart tin with it. I like to use a square or rectangular one because it looks really pretty to line up the asparagus in rows. It also makes it easier to cut between then when you serve it.
Blind bake the tart case with baking beans inside for 30mins.
Finely chop the Onions and Garlic and sauté over a low heat with a lid on, until they are very soft. Do not let them brown.
Meanwhile chop the Artichoke into little cubes, removing any ruff or hard parts.
To make the batter add to a blender the Eggs, Yoghurt, Double cream and blitz lightly to blend. Then add the Peas, Mint Leaves (not stalks!) and blitz until it has a pesto type texture, then stir in the grated Cheese.
Add to the blind baked pastry case the Artichoke, then broken up pieces of the Goats Cheese, followed by the sautéed Onion and Garlic, and then pour over the Pea batter.
Lastly slice the asparagus’ in half and lay them on the top of the batter, pressing them in lightly.
Bake for 30-40mins, until lightly golden but still a little wobbly to the touch.

Serve with

I love to sprinkle over fresh watercress leaves and serve it with smoked salmon draped over top, finished with a lemon zest infused yoghurt. However it is equally delicious on it’s own.

Sliced into little fingers it makes a beautiful canapé too. If you’re making it for that, use the baby asparagus to make the tarts even prettier. It also reheats well so you can make it in advance. Just pop it back in a preheated oven for 10-12mins to warm through again.

Photos by Peony Lim

Fashion

9 to 5

London • Outfits

Before I shot this look, I asked on snapchat what kinds of outfits people wanted to see. Work wear inspiration was a common request. I love the idea of wearing beautiful tailoring in a modern way that is still office appropriate but cool, and could easily transition to dinner and drinks. This jumpsuit is from Sezane, a great french brand, which is really affordable and the source of great quality and style basics. Swap out your traditional blazer for a great structured cropped jacket like this for a more contemporary look.