damien breen pdf portfolio
DESCRIPTION
Selection of graphic design work by Damien Breen.TRANSCRIPT
[email protected] +44(0)7739 306908 www.damienbreen.co.uk
[email protected] +44(0)7739 306908 www.damienbreen.co.uk
life.style.etc 09.12Design and implementation of the Livingetc blog www.lifestyleetc.co.uk
customising the look within a standardised template
LIFE.STYLE.ETC 09.2012Design and implementation of the Livingetc blog Life.Style.etc,
customising the look within a standardised template
DAMIEN [email protected]. 07739 306908
LIFE.STYLE.ETC 09.2012
CHIC, UNIQUE & INSPIRED New ideas from the team at
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#3 #4
RENEE PAISLEY DRESS \ C1AH8 \ £145
MERINO SNOOD \ F2AA8 \ £59
TWO TONE RESIN BRACELET \ F JAF8 \ £22
GROSGRAIN OXFORD \ FFAE8 \ £195
SOFT CORD FITTED JACKET \ C5AJ8 \ £139
ANNIE CABLED SWEATER \ CAAV8 \ £125
SOFT CORD SHORTS \ C9AA8 \ £85
ALIKA NECKLACE \ F JAJ8 \ £45
SADDLE TOTE \ FBAA8 \ £275
FASHION
INTERIORSimitates
TRENDmicro
PALETTE
WEEKof the
Q&A&
DAMIEN [email protected]. 07739 306908
[email protected] +44(0)7739 306908 www.damienbreen.co.ukDesign of Made in Britain 24-page
supplement sponsored by Graham & Brown
livingetc 05.12
[email protected] +44(0)7739 306908 www.damienbreen.co.ukDesign of Made in Britain 24-page
supplement sponsored by Graham & Brown
livingetc 05.12
[email protected] +44(0)7739 306908 www.damienbreen.co.uk
livingetc 2010Redesign of Livingetc’s London section Londonetc
[email protected] +44(0)7739 306908 www.damienbreen.co.uk
livingetc 05.08
These luscious little leaves, bursting with flavour, have more to offer than pesto and pizza, as Donna Hay’s recipes reveal
Livingetc May 2008 157
ENTERTAINING etc
P H OTO G R A P H Y C O N P O U LO S | R E C I P E S D O N N A H AY | S T Y L I N G J U S T I N E P O O L E
ENTERTAINING etc
For stockist details, see page 165
creamy lemon and basil spaghetti
Serves 4
400g angel hair pasta
80ml olive oil
50g salted capers, rinsed and drained
4 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
250ml cream (single or pouring)
sea salt and cracked black pepper
1 large bunch of basil leaves
1 large bunch of baby spinach leaves
shaved Parmesan cheese, to serve
Cook the pasta in a large saucepan of salted boiling water for 4−5
minutes or until al dente. Drain and return to the saucepan. Heat
1 tablespoon of the oil in a small saucepan over medium heat. Add
the capers and cook for 2−3 minutes. Drain on kitchen paper and
set aside. In a large, non-stick frying pan, cook the remaining oil and
garlic for 1−2 minutes over medium heat. Add the lemon rind and juice,
cream, salt and pepper and cook for 3−5 minutes or until the sauce
is slightly thickened. Add the lemon cream mixture, capers, basil and
spinach to the pasta and toss. Top with Parmesan, to serve.
For a similar plate, try the Aria, £4, Heal’s, and for a white noodle bowl, see those by Denby, £9.75,
ENTERTAINING etc
coconut and basil chicken
Serves 4
2 x 200g chicken breasts, trimmed
vegetable oil for brushing
sea salt and cracked black pepper
1 tablespoon vegetable oil, extra
2 cloves garlic, sliced
15g ginger, sliced
1 stick lemon grass, roughly chopped
1 tablespoon fish sauce
80ml fish stock
400g can coconut milk
150g mange tout, thinly sliced
2 kaffir lime leaves, thinly sliced
½ large bunch of Thai basil leaves
1 long green chilli, seeds removed and thinly sliced
Brush the chicken with oil and sprinkle with salt and pepper. Heat a
non-stick frying pan over medium heat. Add the chicken and cook for
4−5 minutes each side until cooked through. Shred, set aside and keep
warm. Add the extra oil, garlic, ginger and lemon grass to the pan and
cook for 2−3 minutes. Add the fish sauce and cook for 1 minute. Stir in
stock and coconut milk and cook for 4−5 minutes until thickened. Add
the mange tout and cook for 1 minute. Place the chicken in bowls, add
the sauce and top with lime leaves, basil and chilli.
paper bag snapper with preserved lemon
Serves 4
2 tablespoons finely sliced preserved lemon
3 cloves garlic, halved
400g baby snapper, scaled and cleaned
sea salt and cracked black pepper
½ large bunch of basil leaves
2 tablespoons olive oil
60ml white wine
Preheat the oven to 180°C (gas mark 4). Cut 2 x 40cm lengths of non-
stick baking paper. Place 1 length on a baking tray and place half the
preserved lemon and garlic along the centre. Top with the fish. Place
the remaining lemon and garlic in the cavity of the fish. Sprinkle the
fish with salt and pepper, top with the basil and tie with kitchen string
to secure. Pour the oil and wine over the fish and top with the other
length of non-stick baking paper. Fold the edges to enclose and seal
the parcel. Bake for 30−35 minutes or until cooked through.
Livingetc May 2008 161
ENTERTAINING etc
couscous-stuffed courgette flowers
Serves 4
160g cooked couscous
½ small bunch of basil leaves, chopped
1 clove garlic, crushed
110g goat’s cheese, crumbled
1 tablespoon olive oil
sea salt and cracked black pepper
12 courgette flowers
1 tablespoon olive oil, extra
12 spears white asparagus, trimmed and blanched
basil butter
100g unsalted butter, softened
2 tablespoons chopped basil leaves
To make the basil butter, place the butter and basil in a bowl and stir
well. Set aside. Place the couscous, basil, garlic, goat’s cheese, oil, salt
and pepper in a bowl and stir to combine. Spoon 2 teaspoons of the
mixture into each courgette flower and gently twist the ends to secure
the filling. Heat a large non-stick frying pan over medium heat. Add
the extra oil and courgette flowers and cook in batches for 2 minutes
each side or until the flowers are golden. Set aside and keep warm.
Add the basil butter to the pan to melt. Arrange the courgette flowers
and asparagus on plates and spoon over the butter to serve. >
thai basil and beef salad
Serves 4
500g beef fillet
olive oil for brushing
sea salt and cracked black pepper
2 cucumbers, thinly sliced
¾ large bunch of Thai basil leaves
1 bunch of basil leaves
1 spring onion, finely sliced, to serve
1 red chilli, seeds removed and finely sliced, to serve
thai lime dressing
60ml lime juice
1 teaspoon finely grated lime rind
2 tablespoons fish sauce
2 teaspoons brown sugar
1 teaspoon finely grated ginger
Preheat the oven to 180°C (gas mark 4). Brush the beef with oil and
sprinkle with salt and pepper. Cook the beef in a large, non-stick
frying pan over medium heat for 3−4 minutes each side until browned.
Place on a baking tray and cook for 12−15 minutes. Set aside to rest
for 10 minutes and slice thinly. To make the Thai lime dressing, place
the lime juice and rind, fish sauce, sugar and ginger in a bowl and stir.
Layer the beef, cucumber, Thai basil and basil on plates. Top with the
spring onion and chilli and pour over the Thai lime dressing to serve.
tomato and basil salad with anchovy dressing
Serves 4
3 vine-ripened tomatoes, sliced
125g yellow grape tomatoes, halved
125g cherry tomatoes, halved
200g baby green beans, trimmed and blanched
sea salt and cracked black pepper
80ml olive oil
4 cloves garlic, sliced
2 anchovy fillets, chopped
4 tablespoons sherry vinegar
½ large bunch of purple basil leaves
¼ large bunch of basil leaves
shaved pecorino cheese, to serve
Place the tomatoes and beans in a large ceramic baking dish, sprinkle
with salt and pepper and set aside. Place the oil, garlic and anchovies
in a non-stick frying pan over medium heat. Cook for 2−3 minutes or
until the garlic is golden. Remove from the heat, add the vinegar and
stir. Spoon the dressing over the tomatoes and beans and allow to
marinate for 30 minutes. Add the purple basil and basil and toss
to combine. Place the salad in bowls and top with pecorino.
For a similar white bowl, see the Taite pasta plate, £6.50, Habitat. For a square white plate, try the Dinera, £1.79, Ikea.
Tips & tricksTO B U Y Be sure to choose basil plants
that have bright, evenly coloured
leaves with no sign of wilting.
TO S TO R E Basil will keep well for up
to four days if wrapped in slightly
damp absorbent paper and stored in
a plastic bag in the vegetable crisper
section of your refrigerator.
TO P R E PA R E Chop or tear basil just
before using it to ensure maximum
flavour is retained. As soon as basil
is chopped, the leaves bruise, start to
go black and very quickly lose flavour.
[email protected] +44(0)7739 306908 www.damienbreen.co.ukBranding and identity for freelance lifestyle journalist Morag Bruce,
including customised blog design for www.moragbruce.com
morag bruce 10.12
TEL 07877 839833 EMAIL [email protected] WEB moragbruce.com TWITTER @moragthebruce
EDITOR COPYWRITER WRITER
MORAG BRUCE
TEL 07877 839833 EMAIL [email protected] moragbruce.com TWITTER @moragthebruce