Good things comes to those who wait, one would say; but in this particular case it was simply a delivery delay during the Festive Season that prevented me from finding this beautiful gift under the Christmas tree.
Regardless, this wonderful album is now in my hands and I will use my time with this book very wisely. And gracefully ! 
London, 22 December
Warming and full of flavours comfort food.
Japanese hot pot is always a good idea.
London, 20 December
London, 16 December
Shopping Christmas gifts for the youngest members of the family brings the fond memories of when I was a similar age, excited to find out what Santa has left under the tree!
Mr Potato&Co.
First time I tried this cream soup was at one of my favourite restaurants in Warsaw, Poland.
Qchnia Artystyczna always has on the menu rather simple yet sophisticated meals to offer.
I don’t live in Warsaw anymore, hence my need to prepare this soup every so often. Every time I’m making it, I’m getting a bit nostalgic about great times I’ve spent with my friends in that place and cannot wait to pay visit again, when in Poland.
To meet friends and… get more inspiration!
Creamy Potato Soup is super easy to prepare.
You need:
2 white onions
8 medium potatoes
1 litre of vegetable boullion
2 table spoons of salted butter
2 bay leaves
200 ml of milk
pinch of coarse pepper
few slices of organic smoked salmon
Glaze the chopped onions with melted butter in a deep pan. Add the bay leaf. That’s the best way to give the flavour.
When the onion is softened, add chopped potatoes, stir with onions and pour the boullion into the pan.
Simmer on low heat covered by the lid until potatoes are very soft.
Add milk, and stir for a couple of minutes.
Blend the mixture to a creamy consistency and add the pepper. Add more milk when necessary.
Pour the creamy soup into bowls, decorate generously with salmon and freshly grounded pepper.
Bon appetit!
Barbara
Talented, witty and utterly stylish.
Her straight forward, Italian nature and attention to detail are a great compliment to the fashion industry in which she’s working. This is how we met actually. Styling an editorial at Spring Studios and she was the remarkable support and guidance for the brand I was working for.
The infectious “Boom!” she’s using so often had us all repeating it at every possible occasion. But still, only Barbara can make it sound so explosive. When I meet her in the morning – I just know that my day will be stimulating and full of fun.
Boom! No more words needed!
Karo
She is one of those exceptional people, whom you cannot pass by without taking a long look.
And I’m not talking about her pretty doll face. It’s all about her allure.
I must admit that since we met that first day in a fashion magazine office 11 years ago, she hasn’t stopped intriguing me. At ALL.
What I also adore about Karo, is that despite living in different countries and our time together in that office brief, we feel compelled to Skype and share our crazy/silly/embarrassing moments of our lives with each other. With a glass of wine in our hands and over a decade of fond memories to share, geography is no boundary to true friendship
London, 08 December
A very late breakfast #comfortfood
Not your usual sandwich…
Once upon a time there was a guy working with Japanese people.
He enjoyed their company as well as the taste of their unusual cuisine.
Shrimp katsu sandwich was one of his favourites; he could eat this delicacy day after day and could not have enough.
Might sound silly but trust me, he was a katsu-addict for quite some time.
To satisfy his cravings, he learned how to prepare this mouth watering sandwich. It’s pretty easy; it really is!
The secret, as usual, lies in the quality of the ingredients.
You need:
a few large shrimps (uncooked)
one egg beaten with a tablespoon of flour
pack of tempura breadcrumbs
brioche type bread cut into thick slices
a few leaves of crisp iceberg lettuce
tartar sauce, bulldog sauce, hot sauce
crisps (vinegar flavour ideally)
Form seasoned shrimps into the small cutlets, bathe in the beaten egg and then coat with tempura style bread crumbs.
Deep fry for a couple of minutes in sunflower oil, dry them from excess oil on a paper towel and place on toasted bread, prepared and seasoned with tartar and Bulldog sauce and iceberg lettuce. Cover with another slice of bread and lettuce, trim off the crusts and cut sandwich into two. Meshiagare!
The end.
Funny face.
What I like about my work, is that there is also time to have some fun (trust me, fashion is a rather serious business!).
Like here, when the photographer asked me to stand in front of the camera as he wanted to check the lighting on set.
Well, it was also a great excuse for me to try this amazing coat from Mary Katrantzou which, to be frank, proves that some fashion has no sex!
Feminine? Masculine? Mine!
style dispenser 