Sunday, June 19, 2016

DIY: 3 Ingredient Occlusive Night Cream

This is a bit of a detour in my routine which is entirely Asian beauty products, but I know most of y'all are all too familiar with my skincare gripes (no! Silicone! Alcohol! Mineral oil! Damn it!) For those who have similar skincare no-nos, I've written up the recipe I used so you can make it too!

Thursday, March 24, 2016

Mandom Barrier Repair HA (Super Moist) Rave

My HG of HG masks, I make the same face as that baby when I look at them!

Okay, it's not often that you find a beauty product so completely and utterly perfect for you and your needs and so totally underrated in the beauty blogosphere that it feels like it's tailored specifically for you and YOU alone? Yes, I'm talking about you, my one true love, Mandom Barrier Repair Mask.

Wednesday, January 13, 2016

A (Somewhat Comprehensive But Don't Quote Me on That) Guide to Oil Cleansing

How's my first attempt at creating some kind of a header? Not too shabby for Microsoft Paint, haha!

Oil Cleansing! It's become somewhat of a buzz on the beauty blogosphere, with two strong camps of "Tried It/Know What They're On About" and "What The Dickens is Cleansing With Oil? WHAT ARE GRITS?" and my objective today is to shed some light on that for members of the latter. 

Sunday, October 4, 2015

Recipe Time: Silverbeet, feta, caramelised onion and salami parcels.

The weather is warming up and with that comes a renewed vigour of health(ier) choices for eating and working out. Alex and I have signed up for the gym again, and with that, making better choices with food is the obvious next step. We're both pretty guilty of over indulging and eating out during the bad weather, the cold weather makes me practically sedentary! So, while the warm weather brings the sweats, sunburn and afternoon naps, hopefully it means more healthy eating and exercising too!

Tonight I kinda flew by the seat of my pants, I had an idea of what I wanted to make, and it kind of turned out a totally different way. Oh well, these things happen! It was a happy accident, I actually really enjoyed what I created and I am sure it's going to be something I make more of in the future. 

Thursday, August 20, 2015

Recipe Time: Boston Baked Beans

Today was a funny day, one of those "I don't really have much planned except I should go and get bits to make dinner" type of deals. I went for a wander to the market, with plans to just pick up some smokey Speck to make Boston Baked Beans, and ended up coming home with not only dinner ingredients, but some rye sourdough, Egyptian dukkah and a piece of local jerky the size of my head. Oops!

Lunch time! Egyptian dukkah is delicious served with some crusty bread dipped in olive oil & Balsamic vinegar.

As I would have expected, the sound of smokey speck incorporated into a home-y, hearty dish piqued the interest of a few friends so I thought I'd put the recipe up for everyone to use. It's a delicious, tangy dish with a kick of chilli, a punch of mustard and of course the gorgeous combination of tomatoey-smokey-sugary sauce. I'm sure you'll see with the list of ingredients, this is by NO MEANS a healthy, every day dish. But there's nothing stopping you from whipping this up when you need some comforting food to pick you up & treat yourself to this super easy, practically two step recipe :)

Boston Baked Beans

- 1 tablespoon olive oil
- 1 large brown onion
- 300g piece of speck (I like smoked speck for this!) rind removed, chopped finely
- 1/4 cup golden syrup (or treacle)
- 1/3 cup firmly packed brown sugar
- 2 tablespoons dijon mustard
- 1 tablespoon worcestershire sauce
- 1 tablespoon hot chilli sauce
- 410g canned crushed tomatoes
- 2 tablespoons tomato paste
- 400g canned cannellini beans, rinsed & drained
- 400g canned butter beans, rinsed & drained
- 400g canned borlotti beans, rinsed & drained
- 1 1/2 cups salt reduced chicken stock

To prep: Chop onion and speck, and set aside. Drain and rinse your beans in a colander over the sink, and prepare the stock if you're using a stock cube or powder.

From there, it's super easy! Heat oil in a large pot over medium-high heat, cook onion and speck, stirring, for 10 minutes or until lightly browned.

Add syrup, sugar, mustard, sauces, tomatoes, paste, beans and stock; bring to the boil. Reduce heat; simmer, uncovered, for 25 minutes or untul sauce thickens. 

Serve with crusty bread & baby spinach. Or, if you're feeling super cheeky and decadent, I've heard these are exceptionally good served on a hotdog ;)

Let me know how you go with it, I hope you dig it!