#ad What does the taste of summer mean for you?
For me it's a warm days, long nights, friends and family dinners and refreshing ice cold aperitivo accomplished with some delicious nibbles, tapas and conversations. If you haven't heard of @elbandarra_aperitivo then it's a perfect time to find out more.
El Bandarra was born in the heart and soul of Barcelona, it epitomises fun and the hustle and bustle of the city. The El Bandarra Al Fresco is the latest aperitivo to the range and is full of Mediterranean botanicals, citrus and notes of the sea. Made to be enjoyed with friends El Bandarra is more than an aperitivo, it's a feeling. Perfectly served over ice with Cava and soda and a good wedge of orange for the garnish. Make the most of this Summer with El Bandarra Al Fresco! Get 20% discount code to purchase the bottle with a code SPRITZTHIS20 🍊
#bandarraspritz#aperitivotime#spritz#alfresco
Sunday brunch @sarnies.sg trying out their new menu! Had the steak with eggs which went well with the garlic butter on crispy sourdough bread, and went a little bananas “pimping my breakfast” which is what they called their customisable breakfast by ordering lots of ingredients including their new chives cream cheese spread that was perfect with their sesame bagels! Was almost too full for dinner with their very generous portions, reminds me of our Australian brunches back at Gold Coast. Will be back whenever I miss Australia 😆
#sarniessg#sarnies#sgcafe#alfresco#coffee#cafe#sgfoodies#foodiesofinstagram#sundaybrunch#shoplovet #🐱eats
Chorizo, Shallot & Potato Salad
This potato salad is almost a meal in itself -
Creamy, smokey and very, very moreish!
It's a perfect side if you're having a BBQ or great to have with chicken, fish or steak!
This was a recipe I created for @cooksmatches a couple of years ago and it continues to be a favourite in my house ❤️
Recipe is below - would love to know what you think! A x
Feeds 4-6 as a side salad
1 kg new potatoes
Oil for frying
150g Shallots, peeled and finely sliced
250g Chorizo from a ring of chorizo - cut into thick semi circles.
2 handfuls of shredded kale
300g creme fraiche
Salt and pepper
Cut the new potatoes in half and place them in cold salted water. Bring the water to the boil, before simmering until they're tender. The time will vary depending on the size of the potatoes, but should be around 15-20 minutes.
In the meantime heat a drizzle of oil in a large, non-stick frying pan.
Add the shallots and fry for 5 minutes.
Stir in the chorizo and fry for a further 5 minutes, adding the kale for the last 3 minutes of frying.
Stir in the creme fraiche and season with salt and pepper.
When the potatoes are tender, drain them and allow to cool for 5 minutes.
Stir the potatoes into the sauce until all of the ingredients are evenly spread and coated in the cream.
You can either serve as a warm salad, or allow to cool, cover and refrigerate, then serve cold.
#sidedishes#salad#potato#potatosalad#recipeoftheday#recipes#cookingforfriends#bbq#picnic#alfresco#easyrecipe#lovefood#ukfoodblogger#dinnerideas#dinnerinspiration#summerdinner
The Sorrento Diaries 📜
Day 10 in quarantine is a tad glum but I've got these to look back on and warm my heart ☺️
Home Office rang me every day since I landed back to make sure I was staying in and hadn't developed any symptoms, I've never felt so popular and well cared for 😂
Hope everyone is feeling a bit more back to normal now things seem to be under control in the UK
Can't wait to go out blinking and staggering into the world, I've almost forgotten how to walk it's been so long!
Here's to a half decent summer!!🥂☀️
#worktrip#stylist#traveldiaries#croneontour#shoot#styling#sorrentocoast#dolcevita#sun#sea#fun#love#summer#Londoner#abroad#alfresco#camera#travels#clothes