Joli Lapin hops all around London town to sift through all the rubbish and find something special. From retro, vintage, designer to highstreet, charity shop chic has never looked (or tasted!) so good.
Photos from my lunch with Jackson at our favourite Italian restaurant in Germany! Once again I can't remember the name - we plan on going again tomorrow so I'll try and remember to grab a card. Delicious as always, today we split a beet and rocket salad to start, then Jackson had their salmon lasagna and I had the gnocchi - mm mmm mmm! For dessert we shared the panna cotta which came with a black licorice syrup, mint leaves and blue berries along with two espressos - just perfect!
The Coveteur recently teamed up with Teen Vogue to explore talented jewellery designer, Pamela Love's studio - claw rings and fun things, I love! Click HERE for more.
Oh Em Gee this veggie quesadilla with onion-cranberry salsa looks SO good I'm literally drooling at my desk. Can someone please whip this up for me now and deliver in time for my late afternoon snack? I'll love you forever...Yield: 6 servings
Total Time: 30 minutes
Onion-Cranberry Salsa
1 1/2 cups finely chopped onion
1 Tbs. sugar
3 Tbs. fresh lime juice (1 lime)
2 Tbs. orange juice
1 to 2 Tbs. red wine vinegar
1/2 cup finely chopped red bell pepper
2 Tbs. chopped fresh flat-leaf parsley
1 cup canned whole berry cranberry sauce
1 Tbs. vegetable oil
1 medium green bell pepper, cut into long strips
1 cup frozen corn kernels
1 cup peeled winter squash (cut in 3/4-inch cubes), such as acorn or kabocha
1 tsp. cumin
1 tsp. chili powder
4 flour tortillas
2 cups grated Monterey Jack cheese
Make salsa: In medium bowl, mix onion, sugar and 1/2 teaspoon salt. Let stand 15 minutes. Add remaining salsa ingredients and mix well. Cover and refrigerate until using.
In medium skillet, heat oil over medium heat. Add bell pepper, corn, squash and salt and freshly ground pepper to taste. Cover and cook over medium-low heat until squash is almost tender, about 7 minutes. Stir in cumin and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Remove from heat.
To assemble quesadillas, lightly coat large skillet with cooking spray. Place 1 tortilla in pan and heat about 30 seconds each side. Spread about one-third warm vegetable mixture over half the tortilla. Sprinkle with some cheese. Fold tortilla in half to enclose filling. Cook quesadilla until cheese is melted, about 1 minute each side. Slide quesadilla onto cutting board and cut into wedges. Repeat process to make remaining quesadillas. Serve with salsa on the side.
Recipe and image via Love & Olive Oil.
Joli is sick! High temperature, massive headache that won't go away and a chest cold - what a great welcome back to London, not. Anyway, while paying for an assortment of cough and flu medicine at Boots earlier, I noticed that the shelves by the cash desks were filled with medicine instead of the usual candies, chewing gums, lip balms and hand creams etc. Even though it's sunny and quite warm out, I guess it is still flu season. Since I'm clearly not the only one at home suffering right now, I thought I'd share my Thai Curry Soup recipe. Easy to make, delicious and filling - I'm quite certain it is slowly curing me.
Love this little feature that Toronto-based teen magazine, Hardly, recently did on 'the mystery of manners and a dollop of Devon cream' aka tea time manners! Joli looooves to have tea with her girlfriends, if you're heading out to have a fancy tea in the near future, click HERE to read up and make sure your manners are perfectly proper!
