Wednesday, 23 March 2011
Tuesday, 15 March 2011
Pierre Hardy now available on netaporter.com
The french shoe designer's creations are now available online on netaporter!
His statement shoes are pieces of art, so if you want to check them out you can go on:
www.pierrehardy.com
or : www.netaporter.com (where you can buy a selection of spring/summer designs)
His statement shoes are pieces of art, so if you want to check them out you can go on:
www.pierrehardy.com
or : www.netaporter.com (where you can buy a selection of spring/summer designs)
Monday, 14 March 2011
The Reader (2008 Film)
I had been meaning to see this film ever since it came out, and have had it on DVD, in my house for quite a bit. So the other day after a friend told me how much she enjoyed it I decided it was time to watch it.
The story takes place in post World War II Germany, where Michael Berg, a German lawyer who as a teenager in the late 50s had an affair with an older woman, Hanna Schmitz. Their summer fling ended when she suddenly disappeared. Years later as a law student Michael is an observant at a war crimes trial where he encounters Hanna, who is one of the defendants in the trial due to her actions as a guard at a concentration camp.
During the trial, Michael realises that Hanna is keeping a secret that in her opinion is more daunting than her actions as an SS guard.
The heart of the story is the deep love, and how far a person could go to keep a secret.
Even though the film is great, I must admit that I find it hard to empathise with a guard who participated in mass murder.
I can however praise the acting, as Kate Winslet is sensational and I believe her Academy Award was well deserved.
If you haven't seen it, I recommend you to as it is a grasping film.
La Boheme at the King's Head Theatre London
Last night I went to see a modern production of Giacomo Puccini's La Boheme at the King's Head Theatre in Islington, produced by Operaupclose.
I absolutely loved it! And recommend it to everyone, even people that are not great fans of opera. The setting of this opera was different to Puccini's in the sense that it was a more contemporary take. The essence of the opera remained as the plot was the same, but it was adapted to today's world.
The cast, although young was very talented, and managed to make the experience very enjoyable and accessible. It is also emotionally engaging as La Boheme is meant to be, with love as the basis.
The director Robin Norton-Hale managed to give this classic opera a modern twist, which worked wonderfully.
The reviews have been very positive, and they have even won an Olivier Awar for "Best New Opera Production."
The theatre in the King's head is quite small but cosy, so I advise to reserve your tickets in advance.
Check it out:
I absolutely loved it! And recommend it to everyone, even people that are not great fans of opera. The setting of this opera was different to Puccini's in the sense that it was a more contemporary take. The essence of the opera remained as the plot was the same, but it was adapted to today's world.
The cast, although young was very talented, and managed to make the experience very enjoyable and accessible. It is also emotionally engaging as La Boheme is meant to be, with love as the basis.
The director Robin Norton-Hale managed to give this classic opera a modern twist, which worked wonderfully.
The reviews have been very positive, and they have even won an Olivier Awar for "Best New Opera Production."
The theatre in the King's head is quite small but cosy, so I advise to reserve your tickets in advance.
Check it out:
THE KING'S HEAD THEATRE
115 UPPER STREET
115 UPPER STREET
ISLINGTON, N1 1QN
BOX OFFICE: 0207 478 0160
ADMIN: 0203 286 8788
If you prefer you could even go online and find out more : http://www.kingsheadtheatre.com
Friday, 11 March 2011
Chicken Breasts stuffed with Fontina and Prosciutto Recipe
Ingredients:
4 boneless split chicken breasts
4 boneless split chicken breasts
1/4 pound thinly sliced prosciutto
6 ounces Fontina Val D'Aosta cheese, sliced
4 leaves basil
1 cup flour
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons butter
4 to 6 leaves sage
1/2 cup dry white wine
6 ounces Fontina Val D'Aosta cheese, sliced
4 leaves basil
1 cup flour
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons butter
4 to 6 leaves sage
1/2 cup dry white wine
Directions:
To start with cut a deep horizontal slit into each chicken breast to butterfly it. Open each breast so that the chicken lies flat, then cover with plastic wrap and pound with a meat mallet until chicken is 1/2-inch thick.
Next, arrange the prosciutto in four piles on a clean surface. Place a slice of cheese in the center of each pile and bring the ends of the prosciutto up around the cheese to create a packet.
Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto packets, chicken, and basil.
Transfer flour to a wide, shallow dish and set aside. Season chicken all over with salt and pepper, then dredge each piece in flour, shaking off any excess. Set aside.
Heat some oil and butter together in a large skillet over medium/ high heat. Add sage leaves and cook until crisp, then remove from the skillet.
Add chicken to skillet, skin side down, and cook until cooked through and golden brown, about 5 minutes per side. To know if your chicken is cooked pierce the thickest part with the tip of a knife. If juices are still pink, lower heat and continue to cook another few minutes. Transfer to a warm plate.
Next, arrange the prosciutto in four piles on a clean surface. Place a slice of cheese in the center of each pile and bring the ends of the prosciutto up around the cheese to create a packet.
Lay a prosciutto packet on half of a flattened chicken breast and top with a basil leaf. Fold the other half of the breast over the prosciutto and basil and press down firmly. Repeat with remaining prosciutto packets, chicken, and basil.
Transfer flour to a wide, shallow dish and set aside. Season chicken all over with salt and pepper, then dredge each piece in flour, shaking off any excess. Set aside.
Heat some oil and butter together in a large skillet over medium/ high heat. Add sage leaves and cook until crisp, then remove from the skillet.
Add chicken to skillet, skin side down, and cook until cooked through and golden brown, about 5 minutes per side. To know if your chicken is cooked pierce the thickest part with the tip of a knife. If juices are still pink, lower heat and continue to cook another few minutes. Transfer to a warm plate.
This dish can be served with green beans or asparragus.
I think it is a perfect dish for a dinner party!
Bon appetit!
Thursday, 10 March 2011
Wednesday, 9 March 2011
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