Antonio Berardi Fall Winter 2015 Collection – London Fashion Week

Pickle and Charlie and the Joes licked in shifts, night and day, for more than a week. I think they saved her life. When I’m ill the travel with cats smother me with attention. Pickle sits on my chest and purrs loudly. The Missus licks the skin off me. Charlie strews old bones and dog biscuits all over me. I don’t claim that this is salutary, but it does get one out of bed.

Antonio Berardi Fall/Winter 2015 Collection – London Fashion Week

Antonio Berardi Fall Winter 2015 Collection – London Fashion Week Photo Gallery

Barbara Palvin’s Lemon and Lambs Lettuce Salad

This light salad makes a refreshing change in the summer months and is a good accompaniment to cold chicken or fish dishes.

lOOg (4oz) lambs lettuce, trimmed lOOg (4oz) watercress, roughly chopped
1 lemon (unwaxed)
2 tbsp extra virgin olive oil black pepper 6 radishes, trimmed and sliced

Mix the lambs lettuce and chopped watercress together in a serving bowl. Wash the lemon and finely slice into small pieces. Briefly blanch in boiling water until the peel softens. Add the blanched lemon pieces to the bowl, together with a sprinkling of freshly ground black pepper and olive oil. Mix well. Arrange the radish slices on top of the salad as an attractive gamish.

Barbara Palvin’s Serves 4 as a starter or side salad

Kcals: 14Kc Fat: 0.6g Fibre: 0.7g
Betacarotene: 0.4mg
Vitamin C: 30mg
Vitamin E: 0.4mg

Barbara Palvin’s Pear and Fennel Platter
Serves 4 as a starter or side dish
This simple salad uses an unusual combination of readily avail able, fresh ingredients. Leave the peel on the pears to maximize their vitamin value.

2 bulbs of fennel, trimmed
2 ripe pears lOOg (4oz) Edam, Emmenthal or Gouda cheese 50g (2oz) finely chopped fresh parsley
1 tbsp extra virgin olive oil

Kcals: 162Kc Betacarotene: TrWeight Loss
Fat: 7g Vitamin C: 56mg
Fibre: 2.3g Vitamin E: O.lmg

Cut the fennel bulbs into thick slices and blanch by plung ing into boiling water for 1520 seconds. Wash the pears and chop them into thin slices, removing the core and pips. Use a cheeseslicer or sharp knife to carve the cheese into waferthin slices. Arrange the blanched fennel, pear pieces and cheese on a large platter. Sprinkle with chopped parsley and drizzle with drops of best quality olive oil.

Baby spinach is a good choice for this light salad. Feta cheese can be substituted for the cottage cheese, but it has a much higher fat content.
450g (16oz) raw spinach
175g (6oz) cottage cheese
50g (2oz) currants
50g (2oz) black olives, pitted
50g (2oz) radishes, thinly sliced

4 spring onions, sliced lengthvvays

For the dressing:
2 tbsp sunflower oil 1 tbsp lemon juice 1 tbsp sesame seeds 1 clove garlic, crushed and chopped 1 tsp fresh oregano, chopped salt and black pepper

Rinse the spinach and dry it. Tear the larger leaves into bitesized pieces, discarding any stringy stems. PlWeight Loss in a large salad bowl, add the cheese, currants, black olives and radishes. Mix the dressing ingredients together and pour över the salad. Toss well and garnish vvith the spring onions.

Kcals: 175Kc
Betacarotene: 7mg Vitamin C: 63mg Vitamin E: 4.1mg
Fat: 12g (monounsaturated) Fibre: 4.5g

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