September 21st, 20150
The days are getting shorter and already the temperatures are dropping which means that Autumn will soon be here. Time to start thinking about a cosy autumn wardrobe to keep us warm including some stunning new lingerie, of course!
We have some great new colours and styles for this Autumn; themes of rich berry and teal plus some gorgeous floral patterns. Our new styles and colours go from everyday favourites and t-shirt bras to glamorous retro styles.
Take a look at some of our favourites from the Autumn/Winter Collection. Exciting new lingerie will help you feel even more gorgeous when you step out in style.
Terrific Teal – Alana our best-selling bra is here in a fantastic new colour. With great fit, support and shape and a range of three different matching brief styles this is a must for your Autumn wardrobe.
For lots more styles and colours, check out what else is new from Bravissimo this Autumn!
September 14th, 20150
This week the talented Katie Guy brings us a delicious Raspberry & Rosewater Eton Mess recipe. The thought of rich red tart raspberries in lashings of sweet cream and meringue got us thinking of this week’s style – Crush Orchid It comes in gorgeous clashing pinks with minty green accents of colour. The bra is a half cup shape which is great if you want a bit of uplift but have a great cleavage.
How about teaming it with the co-ordinating chemise for all over glamour?
The origins of Eton Mess
Eton mess was served in the 1930s in the school’s tuck shop and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition.
Raspberry & Rosewater Eton Mess Recipe
284ml double cream
1-2 tsps rosewater (Leave out the rosewater of you dislike it,given its bathwater-y tendencies, it’s understandable. If you do use it, have a light hand. Less is definitely more)
4 meringue nests
Put half the raspberries in a wide shallow dish, and sieve a thin layer of icing sugar on top. Beat the cream until it forms soft peaks. With the back of a spoon, push the icing sugar’d raspberries through a sieve into the cream. Add the rosewater, whole raspberries, the meringues- crumbling with your hands into pieces as they go in- and gently fold in. The amount you combine it depends if you want a uniform pink, or a marbled effect. Taste if it needs extra icing sugar or rosewater. Spoon into individual dishes to serve.
September 2nd, 20152
The new autumn collection has arrived at Bravissimo and it’s all about the berry shades this season.
To celebrate, share your favourite berry inspired recipes on our Pinterest board mentioning @LoveBravissimo & using #Berrylicious. You can also enter by re-pinning an image from the board and adding #Berrylicious to the description. Or via Twitter and Instagram – just don’t forget to use the @LoveBravissimo & #Berrylicious. What’s more, we are even offering you the chance to win a free Boysenberry ‘KitchenAid’ mixer!
How do I enter?
1. Share your favourite berry inspired recipes by uploading them to your Pinterest, Instagram or Twitter accounts and mention @LoveBravissimo using #Berrylicious
2. Follow our @lovebravissimo #Berrylicious board on pinterest here
3. We will add your #Berrylicious imagery to the @lovebravissimo #Berrylicious Pinterest board*
Katie Guy, our Marketing Analyst and Food Blogger of ‘Greed Is Good’ has created some really yummy berry inspired recipes and we’ll be posting one each week and picking a recipe from those you have posted!
What could you win?
1. Katie will select a ‘Weekly Star Baker’ from the entries each week to win a Mary Berry cookbook and £10 Bravissimo voucher!
2. You could be crowed ‘Overall Star Baker’ – Katie will select one lucky winner after the closing date to win a ‘KitchenAid’ mixer in a luscious Boysenberry colour. Katie will also bake the winners recipe and feature it on her own blog!
So, what’s stopping you? Ready, Set Bake!
The competition is open from Tuesday 1st September until Midnight Saturday 31st October 2015. Users selected on a weekly basis as a ‘weekly star baker’ may also be eligible to win the Boysenberry ‘KitchenAid’ mixer and be crowned ‘overall star baker’. Please note – depending on your privacy settings within your personal social profiles we may not be able to locate all entries. Please see our website for full terms and condition’s.
* we cannot guarantee we can locate all associated imagery and comments.
September 2nd, 20150
All things bright and blue-tiful!!
To kick off our fabulous new competition we’re bringing you some great recipes and fantastic new styles.
This is Satine in Bloom, fans of this style love this in its many colours and prints, we hope you love this new navy print – it’s perfect as an alternative to black!
The lightly padded plunge style is perfect for lower cut tops and gives you great cleavage!
Our recipe this week is Blueberry and Lemon Friands!
The Grandad of the superfood trend, this cute little North American fruit packs a powerful nutritional punch.
Blueberries are a good source of vitamin K. They also contain vitamin C, fibre, manganese and other antioxidants (notably anthocyanins).
Valued for its high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries!
What better way than to add it in to a cake?!
The friand is an Australian creation which is based on the French patisserie,the financier. The fresh lemon gives these sweet treats a zesty finish.
You can read more about my other recipes here
185g unsalted butter
6 medium egg whites
225g icing sugar
75g plain flour
125g ground almonds
Finely grated zest of two unwaxed lemons, plus 2tbsp of lemon juice
Preheat the oven to 200C/400F/Gas mark 6, putting in a baking sheet to warm.
Melt the butter over a low heat.
Using a pastry brush, generously brush a 12-bun muffin or friand tin with some of the butter.
In a mixing bowl, whisk the egg whites until they are foamy. They don’t have to form peaks, you just want them frothed up.
Sieve over the icing sugar and plain flour and scatter over the almonds, lemon zest and juice and blueberries. Fold them in with a spoon, then mix in the rest of the butter until it is completely combined into the batter.
Divide equally into the tins, then place in the oven on top of the baking sheet. Cook for around 20 minutes until they are lightly browned on top. These are best eaten on the day they are made.