Brunch With Stephen Salvatore

Hey, it's me, wanna do brunch?

Ten Things Running Through My Mind About That Brunch:

Dress. Red's too loud for the day so go with the yellow strapless dress you keep putting off. It's not skin tight and you do plan to eat, so comfort is everything.

Shoes. Go black, six-inch, wedge. There's nothing better than a polished sun kissed look.

Jacket. Go bare! Show off your shoulders, you've got a nice glow, let it be seen. And besides, all that pot stirring has finally paid off, your arms are toned, at least to the bare minimum.

Lipstick. No, subtlety is key. Lipgloss, preferably balm, maybe a cherry flavour. Sweet and still soft.

Rings. Signet ring for good luck. It's a first date, obviously I'm not spoken for but my fingers still need company.

Bracelet. Unless they have floral charms to complement the sun (yellow) on me then go for it.

Necklace. No. Leave that at home.

Hair. Up of down? In between, messy bun. I'm not trying but I'm secretly trying. Being effortless is a skill, anyone who tells you any different is lying XD

Make-up. All naturale. Maybe a little foundation here and there for the occasional break outs— someone can relate—or simply stick to moisturiser. It's not fashion week!

Food. Most important factor— no, only factor— never go empty handed! So, what to bring to brunch with Stephen? Nigella Lawson? I wish, but her Chocolate CROISSANT’s will do! Easy!


400g puff pastry sheet (thawed).
300g of chocolate chips.
1 egg (beaten)
Icing sugar (for decoration.)

1.Preheat the oven to 200 /220⁰c
2. Place your puff pastry sheet on a floured surface, cutting it into perfect squares. Slice each square in half, diagonally, so you’ll end up with 2 triangles per square.
3. Fill each square with a good amount of chocolate chips (not too much because you’ll need enough space to roll the pastry without it looking chunky or breaking off) about 2cm from the wide end nearest to you.
4. From the chocolate loaded end, carefully roll the pastry towards the point of the triangle. You’ll end up with a straight log, so bend or curl it slightly into a crescent.
5. Place each crescent on a prepared pan or baking tray, glazing them over with egg yolk (for colour). Using a fork, poke tiny holes in the pastry and place in oven for 20 to 25 minutes, or until tooth pick inserted comes out clean.
6. Once cool, dust with icing sugar and serve.

Hey, Stephen
Will love too. I'll bring croissants :)