As the month of August comes to an end I feel like I should pay tribute to the lovely summer I've had. I've been posting digital pictures, but yesterday I went to get some analogical photos an I felt like these frames should be shared.

All the pictures were taken by me with disposable cameras (I love them because they are cheap and you have to wait for the film processing to see the result), and then I used the "Shake it" app (recomended by Eleonora Grazia) to give them the Polaroid effect. 






In the end, I can't think about Polaroids without the great compositions of David Hockney coming to my mind. I made this humble image inspired by his work, hope Mr. Hockney doesn't feel offended ;)

I recomend you to check David Hockney's work here and feel "enchanté" with it.






Dear gorgeous,

Last friday it was pouring rain around Oporto and I was in no mood to go outside as you can imagine.
I looove delicious food and attending the current mood I went into the kitchen with one thing in my mind... Baking my exquisite 'Petit Gateauxs'!

My recipe is really simple and the final result is absolutelly delicious I can guarantee you.
But hey, if you don't trust me, try them for yourself, I'm sure you won't regret it! (laughs)

Hoping that a few of you share my taste I present you the recipe I've used that is actually a mix of the best 'Petit Gateaux' recipes I've found & that I've perfected through time.

'Le Petit Gateaux { Miseráble Edition }'

Dificulty: Easy | Quantity: 4-6 Fondants | Cooking: 8 minutes | Preparation: 10-15 minutes + 15 minutes chilling
*Can be frozen uncooked


> (close to) 30g of melted butter, for brushing
> cocoa powder, for dusting
> 4 eggs
> 75g of powder sugar
> 60g of hazelnuts or other dry fruit at your choice in powder
> 110g of good quality black chocolate, chopped in small pieces
> 120g of butter, in small pieces
> mint & chocolate  or orange icecream


1 } Prepare your moulds first. Apply one layer of the melted butter using upward strokes in all the moulds  and them let them rest in the fridge for a few minutes.
Take them out, and then apply a second layer of the melted butter.
Now add some cocoa powder to the mould, like you would do with flour if we were using it, until it coats completely the butter. Tap any excess cocoa back into the jar and do it again for the rest of the moulds.

2 } Place the chopped chocolate and butter together into a bowl.
Place your bowl over a pan of barely simmering water and let the butter and chocolate melt together slowly. Then remove the bowl from the pan and with a metal spoon mix the two ingredients together smoothly and leave them cooling for 10 minutes.

3 } In a big bowl whisk the eggs with the sugar (placed in small portions) until it reaches a clearer yellow tone.
Then pour the powder hazelnuts slowly like if they were raining into the cake batter.
Keep beating until the cake batter is homogeneous.

4 } Pour the melted chocolate and butter into the egg misture in thirds, beating well between each addition, until the mixture is completely homogeneous.

5 } Tip the fondant batter into a jug and divide it between the moulds.
The fondants batter can be frozen for up to a month and cooked from frozen.
Chill it for at least 15 minutes or up to the night before.
If you want to bake the fondants from frozen, simply add 5 minutes to the cooking time.

6 } Pre-heat your oven to 210ºC fan or 190ºC gas.
Place the fondants over a baking tray, then let them cook for 8 minutes, until the tops have formed a crust. Remove the fondants from the oven and let them sit for a minute or two allowing them to cool down a bit before turning them out of the moulds.

7 } Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds, to plate up.

8 } Place each fondant in the center of an individual desert plate. Add to the side or to the top of the fondant a ball of the ice-cream with the flavor you've chosen.
If you've chosen the mint with chocolate icecream you can add a mint chocolate stick and even a fresh mint leaf.
If, for instance you've chosen to use a orange ice-cream you can use a bit of the rind of one orange and even an orange bud.
Use your imagination, the sky is not the limit! ;)

The fondants are better served warm*, this way when you slice them a part of the chocolate in it's interior will drain out beautifully.

*You can also serve them cold out of the fridge, it's up to you.

& 'Bon Appétit' gorgeous!

Ps: After the jump you have the portuguese version of the recipe! | A receita em português está depois do salto!

Your truly,



Today I woke up with this song from Lisa Ekdahl & Salvador Poe (in the end of the post) in my head and immediately started to create a moodboard to illustrate what it makes me feel...

{ IMAGES 1-3 } by THE GLAMOURAI // ' LIVING ON DREAMS' // photography: Jeremy James // art direction & styling: Kelly Framel // prop styling: Mat Sanders (Domino Magazine) // makeup: Katey Denno for FLIRT! Cosmetics // hair: Noelle Chen for Kerastase // manicure: Vanessa Washington // stylist’s assistant: Doug Wright // model: Mackenzie (One Management) // all bedding: Yves Delorme // all furniture: Mis en Demeure for Yves Delorme

I instantly remembered these two editorials, the first entitled 'Living On Dreams' from the one and only Kelly Framel aka 'The Glamourai', shot by the also amazing photographer Jeremy James with the model Mackenzie.

And the second editorial (starting on the image above 'till the last one) entitled 'A Place In The Sun' was shot by the photographer Nicole Bentley with the models Marloes Horst and Kendra Spears for Vogue Australia February 2012.

I don't know why these two sets of images just popped into my head, but probably it's because of the sunny mood & the calm and relaxed atmosphere that propitiate the so called 'Daydreaming' (,

{ IMAGES 4-21 } from the magazine VOGUE AUSTRALIA February 2012 // 'A PLACE IN THE SUN' // photography: Nicole Bentley // styling: Meg Gray // models: Marloes Horst & Kendra Spears

Wish you guys a fabulous weekend! 
& don't forget to stay tooned for tomorrow we have a delicious surprise just for our gorgeous readers! (,

From yours truly,

Lisa Ekdahl & Salvador Poe // Daybreak