Monday, 14 April 2014

GANT Rugger Girl

I teamed up with GANT Rugger to showcase the historically menswear brand's first ever women's collection! The inspiration was a New York girl of East Coast prep school roots, with a 'messy but dressy' style - equally comfortable and feminine. When I asked head designer Fifi Hallstensson how she wanted the perfect GANT Rugger girl to feel she said, "I want her to feel good wearing [the clothes]... Both comfortable and super hot. Some who appreciates quality and subtle details as well as the history of the brand." Thanks to glam team TEMPTU makeup and Arrojo hair and of course to the guest street style photographer, Michael Dumler. Wearing all GANT Rugger, except shoes (Gianvito Rossi) and bag (Givenchy.) GANT Rugger Women's collection will be available to buy August 2014.

Saturday, 12 April 2014

Cadbury Mini Egg Ice Cream

Cadbury Mini Eggs hold a special place in my heart. They (and the cookies I put them in) were the reason I started my blog. So every Easter "season" I try to put them in everything. And to my delight, they worked so well in ice cream! I made it from coconut milk instead of cream, so its almost vegan (if you don't consider the milk solids in the mini eggs.) Light and colourful for spring munching. 

Cadbury Mini Egg Ice Cream

*You will need an ice cream maker for this recipe.

1 bag (220g) of Cadbury Mini Eggs 
400g coconut milk (1 can)
3/4 cup raw cane sugar
80g coconut oil (about 1/2 cup)
1 vanilla bean, stripped of seeds
1 tsp vanilla extract
pinch of salt

  1. In a saucepan, heat the coconut milk and sugar on medium-low heat until it reaches 135F. Turn off the heat and stir until the sugar is dissolved. Add the coconut oil and stir until dissolved. Finally add the vanilla bean seeds, vanilla extract, and salt.
  2. Pour the liquid into a blender and blend on high to really combine everything. (This is a very important step!!!)
  3. Pour the liquid into a container and place in the fridge for a few hours to cool.
  4. Pour the liquid into your ice cream maker and churn. When the ice cream is just about ready, add your mini eggs! Serve immediately as gelato, or chill in the freezer for a harder ice cream.

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