Frolics in the French Riviera

I have just got home from a wonderful week in Nice and wanted to share some snippets from my trip! Aside from eating my bodyweight in pastry and ice cream and indulging in beaucoup de french wine, one of the other highlights of my trip was visiting the Musée Matisse. Henri Matisse lived and worked in Nice for much of his life and the beautiful seaside city salutes him with a fabulous (and free might I add!) museum. Seeing his big, bold paper cut works of art in real life was spectacular and I would highly recommend this museum to any fellow papercutting junkies if you’re in the area! The museum also houses lots of Matisses’s paintings and personal memorabilia, including sketchbooks, which was a very exciting insight into his inspirations and artistic mind! For lots more snaps from my trip, check out my Instagram!

 

{Some vintage postcards I picked up in Monaco- love the retro images!}

Vintage postcards

Musee de Matisse

Matisse sketchbook

Matisse papercuts

matisse postcard

 

Thanks for stopping by x

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Illustrated Tapas Tuesday!

Food and illustration are two of my absolute favourite things… so combining the two, for me, is a recipe for amazingness! Inspired by a very special celebratory Mediterranean meal I cooked, here’s a little illustrated asparagus tapas dish and a compulsory bowl of olives (recipe below!)

 

Isobel Barber

 

Sautéed asparagus, toasted almonds & Manchego cheese

 

36 asparagus spears

140g unsalted butter

100g whole blanched almonds

Juice of 1 lemon

50g best-quality Manchego cheese

 

Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.

Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn’t get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.

Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

(Label love!…)

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Thanks for stopping by x