Thursday, April 16, 2015

Cas Gasi in Ibiza

Suddenly my body and my mind is craving a mini break, I'm realistic, it won't happen right now but one can dream right? A long weekend spent in a quite but super comfortable and sophisticated hotel in Ibiza would be pretty amazing. And look at this place, it is marvellous! Cas Gasi is everything one can dream of a holiday!
It is pure mediterranean luxury, peaceful in the heart of the white island where one can evade the daily routine. Care to join me?

The interiors are just as wonderful and refined. And there are even free yoga classes for all guests and a big cinema room to enjoy a cosy night in.

All photos via Cas Gasi

Wednesday, April 15, 2015

Recipe: Risotto with bacon and mushrooms

I know I have shared my fair share of risotto recipes, I know, I know. But I love it so so much and as Nigella once said in one of her tv cooking shows, there is something very soothing about stirring the rice during those 20 minutes. It's obviously pretty delicious too so that's a rather big big plus. 
There are tons of recipes out there and tons of combinations and ingredients you can use. This one today is the one I first learned to make, my ex partner was a really good cook and he was the one who showed me how to make it. While you can't really tell from the photos this one was really creamy and made for a great single dish meal. 


200 gr arborio rice
1 cup of white wine
3 cups of chicken broth
150 gr of mushrooms
150 gr of bacon
2 tbsp butter
grated parmesan cheese
Salt and pepper
2 tbsp olive oil


Prepare your broth and keep it warm. Chop your mushrooms and cut your bacon. 
Heat in a heavy bottomed pan 1 tbsp of olive oil, place your rice and stir it while coating it well with the olive oil, add the white wine. Stir until all the wine is evaporated. Add 1/2 of the broth at a time over medium heat while stirring. Keep adding the broth for about 20 minutes or until done, the rice needs to be strong of the outside and soft in the inside. Add salt and pepper to taste. 
While cooking the rice, prepare the mushrooms and bacon. Heat 1 tbsp of olive oil in a pan and add the mushrooms, cook for about 5-7 minutes, once they are browned add the bacon and cook for about 5 more minutes or until crunchy.
Add this to the rice mixture (when done). Remove from heat and add the butter, stir well to mix it all nicely. Add the grated parmesan. 
Serve warm.

Monday, April 13, 2015

Weekend Wear

Hello lovelies! How was your weekend? I hope you got to do what you all love most. Around here it was pretty quiet, I needed a bit of quiet time after my two first days at work. I'm happy though, I have a good feeling and I'm excited for everything there is to come! I worry a lot about changes and new beginnings, I still worry but I want to believe the best is yet to come. Am I right? What is your kind of mantra? Id' love to hear how you cope with changes and new beginnings!

PS: Clothes wise, I'm wearing my new flats which I absolutely LOVE, they are super soft and have a pointy toe that makes them a bit more elegant than the lovely ballet flats (that I still wear and adore!). 


Coat: Zara | Shirt: Zara | Jeans: Mango | Sunglasses: Ray Ban | Shoes: Fabio Brusconi

Thursday, April 09, 2015

Recipe: Almond Pesto

Pesto is SO great, great with pasta, great with sandwiches. RIGHT? And when it's home made it usually tasted SO much better. It's also super easy to make so if you feel like it I would highly recommend you make it at home. 

If you like pesto, you can also make a red pesto that is delicious too. 


250 gr fresh basil
1/4 cup almonds
1 clove of garlic
1/2 cup freshly grated parmesan
1/2 cup olive oil
salt and pepper


In a blender or food processor pulverise the almonds, add the basil leaves and olive oil and pulse, add the garlic, more oil if needed, salt, pepper and grated parmesan and pulse until well blended. 
Save in a jar in the fridge. Be aware, it doesn't last as much as the store bought pesto, no additives here lovelies!

Tuesday, April 07, 2015

Weekend Wear

Sometimes you open a box and you find a very old pair of shoes that you haven't worn in years but still like very very much. This is what happened here. I bought this Tod's shoes many years ago and unfortunately they weren't all that comfy so I never really wore them much. I tried them on the other day and they seem to be much more comfortable now so I'm going to give them a second chance/life.

I hope you all had a great Easter break, to my Greek friends I hope you have a great Holy week. This is a very exciting week for me, I'm starting a new job on Thursday, one that I'm very happy about. I'm also nervous, new beginnings are always a bit daunting but I couldn't be happier. Things have been tough around here these last 2 years so a new exciting project is definitely what I needed. Wish me luck! 


Dress: Topshop | Tee: Uniqlo | Shoes: Tod's 

Wednesday, April 01, 2015

Recipe: Oats and walnuts bars

I was never a big cereal person, as I child I don't remember eating cereals for breakfast, I don't like milk that much so eating cereal was always a sort of a problem. As a young adult I tried giving cereal a go trying all sorts of different types, from the Special K to Cheerios but that didn't stick long either. I much prefer a piece of bread in the morning or biscuits or anything else really. I did like a few cereal bars, not all, but have tried them too thinking they were/are a good mid afternoon/morning snack. And now the moment has arrived where I gave these bars a home go. They are super easy to make and taste one thousand times better than the store bought and are obviously a bot healthier as you know what go into them. 

This version today are a bit fatty I won't lie, the recipe calls for quite a bit of butter, next type I will try something a bit lighter as I'm sure it can work just as well. Bear that in mind when you make them, if you want a delicious and won't mind about the butter then by all means MAKE THIS, if not, try it with 60 gr of good quality butter, that's what I will do next time!


300 gr oats
130 gr brown sugar
240 gr butter (I KNOW!!)
100 gr honey
100 gr chopped walnuts
90 gr self raising flour
zest of 1 lemon
70 gr raisins
1/2 tsp cinnamon
50 gr white chocolate 


Preheat oven to 160ÂșC.
Line a 20x20cm square baking pan with parchment paper. 
In a shallow pan, cook over low heat the sugar, butter, honey and a pinch of salt, until the butter is melted and you start seeing bubbles foaming. 
Remove from heat. 
Combine oats, flour, lemon zest and cinnamon in a bowl. Add this mixture to the other mixture and mix well until all is well combined. 
Transfer the mixture to the pan and make sure you press it with your hands so it is well tight in the pan.
Place in the oven and cook for about 45-50 minutes until it turns a light golden colour. 

Let it cool. You need to let it cool completely before cutting it. 

Once it has cooled off completely prepare your chocolate, melt it in the microwave or in a pan using the bain-marie technique. Use a spoon and pour the melted chocolate over it making nice (or not!) lines all over it. 

Let the chocolate harden completely and cut it in bars.  

To save it, you can wrap your bars individually in cling paper and save them in the fridge.

Original recipe come from Greek Chef Akis Petretzikis' cooking site
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