+ A short film from the house of Ferragamo featuring russian fashion editors Miroslava Duma, Elena Perminova and Anya Ziourova on the way to a big night out inspired by the sumptuous 'russian' vibe in the Ferragamo Fall 2012 clothing of course- all clothes shown in the video available for sale. The shoes, the shoes! Love the music too... (via Fashionologie)
+ Take a look inside this Interior showroom/shop, The Apartment in Copenhagen. An all white space which has been dressed with furniture and objects and art displayed in an apartment setting - there are some seriously gorgeous nordic designs on show here! (via Trendland)
+ Mannequins... in all their size 2 sculpted glory... every wondered how, why, where - An interesting interview with Ralph Pucci, master mannequin creator. Can you get a supermodel to look even more perfect? From the beginnings as just window dressing, to something of a fantasy or modern art form always striving for perfection - whatever that is... (via Nowness)
+ The month of October means its racing season here in Melbourne... and that means Hats - if you're need of some inspiration from a by-gone era, take a look at these beautiful images of hats from 1913 - 1915. It is still about embellishment, feathers, and being seen after all! (via Anothermag)
+ And lastly, because you asked for the recipe of this Spinach & Ricotta Tart that I posted about earlier this week -
Take 1 sheet of Puff Pastry and cut down the middle making 2 rectangular pieces. Score 1cm border on each sheet and prick the middle section of the pastry. Put in the oven at 180degree for 10 mins until starts to brown. Take 3 cups of spinach (or more depending on how much you like for taste - you know how spinach reduces when it cooks up), and saute in some oil together with a finely chopped onion. In a separate bowl, whisk 1 egg. Add 250g ricotta, a bunch of finely chopped mint, a bunch of finely chopped flat parsley, salt and pepper to taste. You could also add a 1/4 teaspoon of sweet paprika if you like. Add the cooked spinach to this ricotta/egg mixture and combine. Take the puff pastry out of the oven and press down the middle section leaving the border 'puffed'. Scoop the ricotta/spinach mixture into the middle. Brush some whisked egg on the puffed border area. Add some pinenuts to a hot pan and gently toast them until golden - sprinkle over the ricotta/spinach mixture. Place tarts in oven for a further 10 minutes or until browned further. Serve hot with a salad - easy.
Enjoy the weekend. x