Thursday, March 31, 2011

Lunch With Jackson

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!

Saturday, March 26, 2011

Pamela Love x The Coveteur x Teen Vogue

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.

Monday, March 21, 2011

Breakfast Snaps

Mmmm Joli hearts yummy & beautiful breakfasts!

Work Smart

Can't wait to have a smart, slylish office space to call my own some day (hopefully soon!). Click HERE to check out ELLE Decor's top stylish working spaces.

Wednesday, March 16, 2011

Que Pasa?

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...

Here's the recipe:

quesadillas with onion-cranberry salsa

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.

Wednesday, March 9, 2011

Thai Curry Soup For The Soul

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.

Thai Curry Soup For The Soul

1 large onion
2-3 carrots
4-6 pieces of chicken (breast and drumsticks, small in size)
3-4 celery stalks
6 mushrooms
1 small can of corn niblets
1 can coconut milk
1 large tablespoon green curry paste
2 chicken stock cubes
dried basil
chili flakes
fresh ground pepper
egg noodles

1. Chop the carrots and onions, then add to a large heated pot with a bit of olive oil. Sautee for a couple of minutes before adding the chicken. Flip the chicken every couple of minutes to brown for about six minutes, fill the pot with water until the chicken is covered and approximately half full. Add chicken stock cubes and bring to a boil.

2. In the meantime, chop the celery and mushroom - add once water starts boiling. Add coconut milk and corn niblets, reduce soup to simmer and stir. Add green curry paste and seasoning, stir and continue to let simmer.

3. Bring a separate pot of water to boil and add your desired amount of egg noodles. Once cooked, drain and add to the soup. Check that the chicken is fully cooked before serving, if it is then put it all into a big bowl and enjoy!

Monday, March 7, 2011

Portrait Of A Lady

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!

Saturday, March 5, 2011

Bonjour Paris!

Joli is in Paris this weekend! No blogging til back in London. See you soon! x