Bardot the Bikini Queen

She defined an era and now Brigitte Bardot’s sexy attitude and iconic beauty is inspiring a new generation.

Model, actress, singer, activist – French fatale Brigitte Bardot has led an amazing life. Starring in over 50 films, popularising the bikini, a romance with Serge Gainsbourg, a millionaire playboy husband what’s not to love?

Breathtakingly beautiful and explicitly sensual, her beauty is iconic. With her signature cat eye, trademark tousled blonde locks, a girly grin and womanly curves, in the 1950s she was equalled only by Marilyn Monroe as an international bombshell.

Kitchen Tea Antics… Risotto

seafood risotto Kitchen Tea Antics... Risotto
My lovely friend Susan gave me this recipe along with a garter to wear while I cooked it…. very amusing! I gave it a spin last night and it worked a treat.
1.5 litres fish or vegetable stock
3 small (450g) fresh calamari, cleaned
12 large (500g) uncooked prawns
2 tablespoons extra virgin olive oil
1 large (200g) onion, chopped finely
2 cloves garlic, chopped finely
2 cups (400g) arborio rice
pinch saffron threads
3/4 cup (180ml) dry white wine
3/4 cup (180ml) tomato purée or passata
8 (250g) black mussels
2 teaspoons finely grated lemon rind
2 tablespoons finely chopped fresh parsley
1. Bring the stock to a gentle simmer in a medium saucepan.
2. Meanwhile, cut calamari hoods down the centre to open out. Score the inside
in a diagonal pattern, then cut into pieces. Shell and devein prawns, leaving tails intact.
3. Heat half the oil in a large, heavy-based pan; cook prawns and calamari over high heat, in batches, until the prawns have just changed colour. Remove from pan.
4. Heat the remaining oil in same large, heavy-based pan; add onion and garlic, cook, stirring, until onion is soft. Add rice and saffron, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated. Stir in tomato purée cook, stirring, for 1 minute.
5. Stir in 1/2 cup of the hot stock; cook, stirring, over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until all but 1/2 cup of the stock has been absorbed (this step should take about 20 minutes). Stir in remaining stock and mussels; cover pan with lid, cook for about 5 minutes or until mussels have opened.
6. Return the prawns and calamari to pan with the rind and parsley; stir in gently.
Bon Appétit!

To swing or not to swing?

Bitten by the retro bug, I am going to try my hand at swing dancing. I am having strong visions of myself as Sandy from Grease thus having called my local dance studio and booked in for a beginner class… Eeeek. Watch this space!

grease 1 To swing or not to swing?

Spanish Wedding Fiesta

Isn’t this wedding from Spain amazing? As I look over these images, I keep getting lost somewhere between the fairy lights and her amazing braid. There is something so magical about this celebration… Divine!

New Website Is Live

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Starting a bottle collection PRONTO

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Starting a bottle collection PRONTO

Salt in the air sand in my hair

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Feelin’ a little beachy?