Under Construction - Exciting Things Await!

Hello loves, 
Long time no see - and believe me, I know. 
If you are a frequent reader than you probably would have already acknowledged the lack of content on my blog, and I'm very sorry to any of you who were wishing for posts. I have not been hibernating nor sleeping for months on end, I have just been working on a (big!) project that has consumed most of my spare time, in which I would usually spend on this blog. Things are underway but due to the enormous size of this secret project, I have had to put my blog on pause for the meanwhile. I will return however, so do please stay tuned! Exciting things await, and I look forward to telling you all about it in the near future. If you have any questions or queries please do leave them in the comments, and also drop your blog dress down there as I am desperate for some new reading material. 
Love you all 
xxx

Resent Food Ventures // ABlogByAliceOlivia

Resent Food Ventures // ABlogByAliceOlivia

Alice xx

The Definitive Coats of The Season / Farfetch

The Definitive Coats of The Season / Farfetch

Items can be purchased on: farfetch.com

New Zealand Fashion Week 2015 // ABlogByAliceOlivia

Birthday Dinner at Clooney // AliceOlivia

Birthday Dinner at Clooney // AliceOlivia

Alice xxx

Sean Kelly // New Zealand Fashion Week Backstage

Sean Kelly // New Zealand Fashion Week Backstage

Baked Cheesecake Recipe // AliceOlivia

Baked Cheesecake Recipe // AliceOlivia

Ingredients: 

500 grams cream cheese
2/3 cup sugar
1 tsp vanilla
3 eggs
250 grams (one packet) digestive biscuits
100 grams butter - this needs to be melted completly

Preheat oven to 160 degrees celsius. In a food processor, blitz biscuits until they are a crumb. Then stir in melted butter, and pour into your cake tin - it's best if it is a springform tin. Press the biscuits firmly to the sides and bottom of the tin, with a spoon and then a glass. 

Once you have pushed the crumb onto the sides and bottom, put in the fridge whilst you are making the filling. 

Beat cream cheese and sugar until light and fluffy - the longer you beat this for, the better. 

Add vanilla and eggs, one at a time, and beat until combined. 

Pour mixture into the biscuit-lined pan and bake for 40-50 minutes. Leave to cool before putting in the refrigerator. It needs to chill for at least 5 hours, so it's best to make it either in the morning, or the night before.



Then enjoy!

Alice xxx