Chloe

I rarely talk about Fashion anymore on here

Now that I don't make clothes anymore 

My relationship with Fashion has changed 

We were a long term stressed out Marriage that took each other for granted 

and had forgotten why we got together in the first place 

Now we can enjoy each other again

With a new found appreciation and none of the pressure

Knowing that our relationship is for fun and not for life 

On that note I particularly loved the Chloe Pre Spring show 

 Flat sandals with a ballgown

so chic and modern

 Accessory lust

all images vogue.com
simplicity and elegance
This is how I want to dress

SUNSHINE! AND A PEAR TART

 we recently had a spell of very fine weather here in Ireland 

It is amazing how the landscape changes here when the sun comes out 

and the humour

when the weather is 24c suddenly all kinds of things are possible

A dip in the lake 

An evening walk collecting wild garlic becomes a thing of beauty

you can stop and blow the dandelion clocks

You can potter in the garden until 11pm 

because in summer, in Ireland it stays light until then

Or you can go for a dip in the pool!!

All of this "hard" work calls for a little refreshment 

 Some mint, lemon balm and nettle tip tea

Pear and Almond tart

If you read this post 

You will know that I am attempting to make some healthy changes

the running is going well

after a few stalls I have kept going and am really starting to see and feel a difference

I downloaded the couch-5k app

I try to get in 2 runs a week

The no sugar thing is tough but i have definitely cut down considerably 

and i have also tried to adjust some of my favourite recipes 

to up their nutrition and make them a treat but a slightly healthier one 

so here is a slightly healthier but incredibly delicious pear tart 

Spelt Flour Shortcrust

250g whole spelt flour

95g cold butter

Tbspn sugar

1 egg yolk

preheat oven to 180c

butter and line a 25cm tart tin

Rub butter into flour until you get breadcrumbs

add sugar, stir

add eggyolk and bring together to form dough

wrap in plastic and pop in fridge for an hour

remove from oven and *grate into a prepared tart tin 

push and flatten evenly to create crust

refrigerate for 10 mins

prick the base with a fork 

line with parchment paper and add baking beans 

cook for 15 mins

remove beans and parchment and cook for a further 5 minutes

allow to cool

Topping

3 ripe pears peeled, cored and sliced into quarters length ways

200g soft butter

 200g ground almonds

2 large eggs lightly beaten

200g honey

preheat oven to 150c

cream the butter for 3 mins until light and fluffy

add almonds, eggs, honeyand fold carefully until combined

place the pears on the cooled tart case

spoon mixture over allowing pears to stand proud of the mixture

bake for 50 minutes until golden brown

serve with Greek yoghurt with a little honey added

* The method of grating a cold pastry dough into the tin is one which i think works incredibly well and it is much simpler than rolling and lining the tin
also because you are not pulling the dough it remains very light and crumbly
I will never go back

Abigail Ahern e-course

A couple of months ago I signed up for 

Abigail Ahern's new E-course 

"Creating your dream home"

The course started last week 

First assignment was to create a mood board for a room in your house you would like to decorate

Above is mine 

I have stock piled Farrow and Ball Down Pipe

Before the shops closed for the weekend 

Paint brushes at the ready.....

Hope you have a great one 

x

Jacques Henri Lartigue

While Travelling through Charles de Gaulle Airport in Paris recently

 I was struck by the large photographs on show by 

Jacques Henri Lartigues

I was unfamiliar with his work 

He was known as an artist and really only gained acclaim as a photographer in his 70's 

Born in 1894 his is an Inspiring story

It's never too late 

His images are so modern and fresh 

and unlike any I have come across

Pear Back

I cook to relax

Currently I am away from home 4 days a week working in Dublin

and when I come home at the weekends I bake

Baking, for me, is a form of meditation

I can concentrate on what I am doing and not worry about anything else 

It is also a great activity to do with my 4 yr old son, who is very happy to help

The problem with this is 

All this baking leads to a lot of baked goods

and a lot of baked goods in the house leads to a lot of snacking on baked goods 

This, in turn leads to me no longer fitting in to my jeans .........

So, I am at a turning point

The last week I have been on a Staycation

There has been a lot of baking......

So, if you follow me on Pinterest you may have noticed my pins in the last 24 hours

 have changed from this 

To this 

I have decided it's time for a change 

This is my plan 

1 Start Running 

2 Go back to Bikram Yoga

3 Cut out refined sugar

4 Eat a healthy breakfast

5 Cut down (way down) on Carbs

6 Add more fresh fruit, vegetables and seeds to my diet

It's not rocket science......

This is what I have achieved so far

1 Start running

Bought new sneakers, I actually went to a sports shop and did a fitting where they video you running and recommend the correct shoes for you. 

I have heard too many injury stories from cheap sneakers.

I downloaded the  "couch-5k" running APP

Yesterday did my first run EVER!

I did enjoy it

although it was tough at times and I wouldn't say I LOVED it

2 Go back to Bikram Yoga

I used to practice Bikram and I did love it but I haven't done it in 6 years

I did a little research online and found out 

there is a bikram studio literally 3 mins from my office

signing up when i return from Far East trip next week 

Bought a Yoga Mat 

3 Cut out refined Sugar

I had a little chocolate yesterday 

Hey it's progress

Bought Agave syrup 

4 Eat a Healthy breakfast 

This morning had a delicious smoothie

frozen raspberries, frozen banana, clementine juice (didn't have any oranges), natural yoghurt, oats and chia seeds (both were soaked for 30 mins) 1 tsp agave syrup

yum! and a good by product is everyone else in the family had some too

(i didn't tell them bout the oats or chia seeds)

I also made Granola 

I followed this recipe

but substituted flaked almonds for the nuts (only because this was what I had)

I added the flaked almonds 10 mins before end of cooking time 

I substituted Agave syrup for Maple

I also added apricots and raisins to final cooled granola

This is delicious 

I love ginger though 

If ginger isn't your thing simply leave it out 

This is a very simple and very delicious granola 

5 Cut down on carbs 

I am not cutting out carbs completely

but none after lunch 

I will eat bread but only brown and seeded

I will also eat Short grain brown rice

 

6 Add more fruit, vegetables and seeds

Doing well so far

(see 4) 

I also find that simply cutting out carbohydrates makes me make better choices 

that is, not a croissant for breakfast 

not a white bread sandwich for lunch 

not a cake for a snack

It takes a little more thought and planning though. 

Yesterday i bought Chia seeds and lots of fruit and veg

This is an easy one for me really as I actually love fruit and veg and all kinds of salads 

I just forget sometimesor I fall in to the trap of waiting

until I am absolutely RAVENOUS 

before I eat 

this almost always leads to a bad decision  

So, that is it 

Stay tuned for my progress

xH

 

  

 

 

Bakewell Tart

Bakewell Tart has always been a favourite of mine

Shortcrust pastry, jam and Frangipane 

what's not to like !

but until recently I had never really thought to make it 

This recipe may seem long but it really is incredibly simple 

and the result is large and so will last you for a few days (depending on how greedy you are)

It is a great recipe for a school sale or coffee morning as it slices into neat squares 

This is made with a Pate Sablee

which is a shortcrust pastry made with ground almonds

but you can use regular shortcrust if you like 

PATE SABLEE

200g flour (plus 2 tablespoons)

50g ground almonds

75g sugar

160g butter

1 egg yolk 

Put flour, almonds, sugar into a bowl add butter and rub together until you get fine breadcrumbs

add egg yolk and bring together to form a dough 

(you can also do this in a magimix which make it very simple)

roll into a ball cover with clingfilm and leave to rest in the fridge for 30 mins at least 

BAKEWELL TART

150g raspberry jam

130g butter

160g sugar

4 eggs

260g ground almonds 40g slivered almonds 

butter a 34cm x 20 x 3cm tin and line with parchment paper

Remove Pate Sablee from the fridge and let it stand for 15 mins

Preheat oven to 170c (325 f)

roll out pate sablee to 5mm thick and line the baking pan

It is fragile and may break 

just fill any gaps with leftover pastry

prick the base with a fork and place a sheet of parchment on top 

cover with baking beans and bake for 15-20 mins 

remove from the oven and set aside to cool

for the frangipane 

cream butter and sugar until pale and fluffy

add eggs one at a time beating after each addition

add ground almonds and combine 

spread raspberry jam over the cooled base 

Then add frangipane on top spread evenly

sprinkle the top with slivered almonds

(i didn't have enough slivered almonds for mine they are optional but if you have them they definitely add to the texture) 

bake in oven for 30-35 mins 

until golden brown 

makes 12 -16 slices and will keep in an airtight container for 5-7 days 

Stella Jean

 I have posted about Stella Jean before but only just came across her S/S 13 

images 

I love her use of pattern and colour

Drawing on her Italian and Haitian heritage

I don't think her line is available in Ireland 

but it is great inspiration for summer dressing 

yellow eyeshadow anyone?

I also love her A/W  collection below 

like J Crew on acid