Monday, 4 May 2015

chanel croisière 2015: mini flap bag


Hello folks! Away from travel and cooking for today, I wanted to review this little gorgeous bag ever since I got back from Paris - Yes, a long time ago! This was my Christmas gift, matching my ballet flats from the same season and I have been babying this lady for a while. First, I love Chanel flaps (you must have noticed that). There is something about the quilting and CC lock that just takes me. Second, I love small bags. They are so useful and practical. This one, especially this gorgeous and insolite colour was a must for me to have. 



As you can see it is in pebbled calf skin (caviar leather) so it will age better and hold longer, less care. For smaller bags I like the caviar leather because I carry these everywhere and anywhere so I don't want to be worried every 2 seconds although I always take care of my bags. The reason I love and enjoy bags so much (more than shoes) is because I believe they make the whole outfit. A nice and original bag will boost an outfit, but who really care about a $3000 sweater if it does not make the difference? So this is my philosophy. 



For someone who is not usually a fond of gold hardware (I believe silver suits me better, especially because of the jewellery I'm wearing) this one was absolutely gorgeous. I didn't feel the gold too strong and with the gold leather gold hardware is better anyway. As per its lightness and shiny colour I found it suiting my hair really well and since I got darker now, it's even better. It's the perfect item for Spring and Summer, although Australia is in Fall at the moment. Although its tiny size (length of 17cm approximately), it holds so much. As you can see, the width is quite deep and the inside is roomy. If you put all your card essentials (if you have a cardholder it's better!) in that back flap pocket, you have plenty of room for your phone and some cash, should you want to. I just carry cards, ID and credit cards and it fits perfectly. Honestly, what else do you need? Oh yes, lipstick. And it does fit in ;) You can even add a little mini hand sanitiser if you are like I am. 

I would recommend ANY flap bags to all Chanel lovers. Especially the minis. I love them more than the WOC because although less practical, the charm of the classic CC lock can never be outweighed. You will go with it forever. Besides, remember that the smaller the size, the more affordable the price. This one was retailed for 1 650€ as of December 2014 in Paris. 

You can also check my Youtube review: https://www.youtube.com/watch?v=4F8whWwya04

Friday, 1 May 2015

smoked salmon & crème fraîche gnocchis for fall

To all mt fellow readers, apologies for this little disappearance over the past four weeks. After off for NZ on the 3rd, I was kept busy but I'm back with a lot of stories to share! First of let me introduce you to one of my favourite recipe I have made so far (believe me it's actually a miracle that I have cooked since I arrived here in Australia where eating out si so tempting). So last week I had a little thought and decided to make some gnocchis (comforting fall food) - honestly, not that hard right? 


Gnocchis with Smoked Salmon & Crème Fraîche 
(serves two hungry people)

Ingredients:
- 500g of fresh gnocchis 
- 3 to 5 tbsp of crème fraîche (or thickened cream)
- 100g of smoked salmon 
- organic olive oil 
- salt and pepper 
- shredded cheddar/emmental 

Directions:
As you can see from above you don't need a massive budget, nor a Master Chef skill to cook these! First of, boil some water and once the water is boiled (when you can see the bubbles hehe) pour the gnocchis for 3 to 4 minutes, depending on how you like the way they are cooked. 3 minutes would be perfect for aldante. I like them a little bit more cooked so I leave them and try them at about 4 minutes past. Unlike some "gnocchis to fry" that you can actually find in France, these DO need to be boiled first. 


Drain the gnocchis until no water is left and put them on a hot fry pan, with a bit of olive oil. Sear them well until you see a little golden colour (mine is a bit under seared and the crème makes it a bit difficult to see). Once you see the colour, pour the crème and the smoked salmon you have cut into small pieces beforehand (obviously, you don't want a whole slice of smoked salmon in there). Add on crème if you feel like it evaporated a bit and stir for about 5 minutes. Remember to taste in the middle - you may like your cuisson different from mine!


Then, serve whilst hot. Add shredded cheese if you want to. I like having these with a glass of Chardonnay, if you know what I mean ;)

Update:
On the update side you can expect one or two articles on NZ pretty soon, as well as Melbourne, which I have returned to couple of weeks ago. You will also find out about some shopping, which I haven't done in a while, or maybe you already know if you follow me on instagram (@miy_u). Hope you enjoy your pasta and stay tuned!