londonmummy
Funky Sandwich
What you will need:
Equipment:
1.) A plate
2.) A Butter knife
3.) A star cutter
4.) A bread knife
5.) A chopping board
INGREDIENTS:
1.) TWICE SLICES OF THICK BREAD
2.) SOME CUCUMBER SLICES
3.) 5G BUTTER OR MARGARINE
4.) 30G OF GRATED CHEDDAR CHEESE
5.) 3 CHERRY TOMATOES
6.) 2 SLICES OF ICEBERG LETTUCE
1.) GET A GROWN UP TO HELP YOU CUT TWO SLICES OF BREAD.
2.) SPREAD THE BUTTER OR MARGARINE ON BOTH SLICES OF THE BREAD.
3. ADD A LAYER OF GRATED CHEDDAR CHEESE TO ONE OF THE SLICES OF THE BREAD.
4.) CHOP THE CHERRY TOMATOES IN HALF.
5.) CHOP THE CUCUMBERS INTO SLICES
6.) PLACE A LAYER OF CUCUMBER ON TOP OF THE GRATED CHEESE.
7.) ADD A LAYER OF CHERRY TOMATOES TO THE SANDWICH.
8.) ADD A LAYER OF LETTUCE LEAFS TO THE SANDWICH.
9.) PLACE THE SECOND SLICE OF BREAD ON TOP OF THE LETTUCE TO CREATE A SANDWICH.
10.) CREATE THE STAR SANDWICH BY PLAYING THE STAR CUTTER INTO THE SANDWICH. YOU CAN DO THIS AS MANY TIMES AS YOU WANT TO CREATE MULTIPLE FUNKY SANDWICHES.
ENJOY!
Recipe by Hannah Crawford
CHEESEY TOMATO PIZZA BREAD
WHAT YOU WILL NEED:
EQUIPMENT:
1.) AN APRON
2.) A BAKING TRAY
3.) A TABLESPOON
4.) A LARGE PLATE
5.) A TIN OPENER
6.) 3 SMALL BOWLS
7.) WEIGHING SCALES
6.) A KNIFE
INGREDIENTS:
1.) FRESH UNSLICED BREAD
2.) 1/2 TIN OF CHOPPED TOMATOES
3.) 1 SALAD TOMATO DICED
4.) 120G OF GRATED CHEDDAR CHEESE.
PREPARATION:
1.) WASH YOUR HANDS IN WARM SOAPY WATER.
2.) PREHEAT THE OVEN TO 180 DEGREES/ GAS MARK
METHOD:
1.) CUT YOU BREAD INTO TWO THICK SLICES
2.) PLACE YOUR TWO SLICES OF BREAD ONTO A LARGE PLATE.
3.) USING A TEASPOON, SPREAD A NICE THICK & EVEN LAYER OF TINNED TOMATOES TO EACH SLICE OF THE BREAD
4.) ADD A NICE THICK LAYER OF THE CHEDDAR CHEESE TO THE TOP OF THE TOMATO BREAD.
5.) SPRINKLE SOME OF THE DICED SALAD TOMATOES ON TOP OF THE CHEESE.
6.) PLACE BOTH SLICES OF THE BREAD ONTO A BAKING TRAY.
7.) PLACE THE BAKING TRAY INSIDE OF THE OVEN & COOK FOR 20 MINUTES, UNTIL THE PIZZA IS GOLDEN AND CRISPY.
8.) PLACE THE PIZZA BREAD ONTO A PLATE & SERVE.
ENJOY!
Recipe by Hannah Crawford
Bourjois Palette Les Nudes
The Bourjois Palette Les Nudes is a perfect little cosmetic for your make-up bag. The palette is an ideal size with a variety of stunning colours that have an incredible staying power.
Frankly, I have never really been that big on eyeshadows; I am somebody who can take them or leave them. Quite often I don’t wear any eyeshadows at all. However, when I purchased this little beauty from Bourjois, I was stunned with how powerful the little eyeshadows actually are. Although the Bourjois Palette Les Nudes is a fair size, the colours themselves appear to be small. Therefore, I wasn’t too optimistic about the eyeshadows lasting me for a decent amount of time. It turns out that I couldn’t have been more wrong!
Firstly, because I am so impressed with the quality of the eyeshadows and the beautiful effect they have on my eyes, I have been wearing the Bourjois Palette Les Nudes almost every day since I purchased them, over seven months ago! After a full seven months’ worth of use, the Bourjois Palette Les Nudes is still going on strong in my make-up bag. The white eyeshadow, which I use the most has now almost entirely gone, followed by the bronze shade which has just under half left and the rest are still completely full.
The pigmentations of each of these colours are purely outstanding, and the durability is just as amazing. I usually apply the Bourjois Palette Les Nudes eyeshadows early in the morning, just before the school run and it literally lasts on my eyes for the entire day. Bourjois claim that the Palette Les Nudes eyeshadows last for up to 12 hours and I would have to agree with this statement. The eyeshadows barely even fade, if at all. After several hours of wear, the colours still look just as vibrant as they did when I put them on. Although I am talking about a typical casual day, so if your day is more physically active you may need to top the eyeshadows up again in the evening. Even when I have worn the eyeshadows in the bath or shower, they don’t slide off and smudge down my face as most eyeshadows do.
As a sleep deprived mummy, long gone are the days where I could get a full eight hours of sleep. Quite often I am lucky to get four or five good hours of sleep, and the crack of dawn wake ups are now an everyday thing. So I need all of the help I can get with my puffy eyes and enormous bags which have now become the norm. So I am so thankful as to how this little palette of gold can immediately glam up my eyes and have me looking like an ordinary woman once again, rather than a like zombie.
The Bourjois Palette Les Nudes has eight beautiful different shades in them, which allows you to create a variety of looks to wear during the day, night or to suit any occasion. The texture of the eyeshadows is so soft, and I believe this is the reason as to why they have lasted me for so long because you don’t need to use a lot of the eyeshadows on your face nor do you need to build up multiple layers. The eyeshadows blend really easy with just one simple brush and layer.
Since I have started wearing the Bourjois Palette Les Nudes a lot of people have asked me about and commented on the type of eyeshadows that I am wearing. I would definitely recommend these eyeshadows to anyone who wants to glam up their eyes, without looking over the top. I think the Bourjois Palette Les Nudes is perfect for any woman’s handbag.
If the nude collection isn’t for you, don’t worry because Bourjois also offer a Palette Les Smoky, which I imagine is just as fabulous as the Palette Les Nudes.
The Bourjois Palette Les Nudes box alone looks so adorable and chic. The box comes in a nice compact little shape, and there is a good size clear mirror inside. So if you want to take the Bourjois Palette Les Nudes out with you in your handbag, there is no need to take out a compact mirror as this already has one. Another unique thing about this product is how it opens and closes. It isn’t just an open and shut eyeshadow as most products are. Once opened, the mirror can swivel 360֯, and it also tilts at an angle which is perfect if you need to capture some good lighting. I really do love it!
Overall I can’t fault the Bourjois Palette Les Nude. In my eyes, I would have to say that the eyeshadows are worth the money and I am glad that I purchased them. Therefore, I rate the Bourjois Palette Les Nudes a glamourous 5/5 stars. Well done Bourjois you have converted me into loving eyeshadows. I will defiantly be purchasing this product again.
RASPBERRY FRUITY JELLY
What you will need:
Equipment:
1.) A large mixing bowl
2.) A mixing spoon
3.) A pint glass
4.) Jelly mould
5.) Two small bowls
Ingredient’s:
1.) 135g Raspberry jelly
2.) 180g Fresh/Frozen raspberries
3.) 1/2 (285ml) Pint of boiling water
4.) 1/2 (285ml) Pint of cold water
Preparation:
1.) Wash your hands in warm soapy water.
2.) Rinse the raspberries in clean cold water.
Method:
1.) Break the jelly up into individual cubes.
2.) Place the cubes of jelly into a large mixing bowl. Add 1/2 pint of boiling water to the mixing bowl & stir until all of the jelly has dissolved.
3.) Add half a pint of cold water to the mixing bowl and gently stir.
4.) Place the raspberries evenly into your glasses of jelly mould.
5.) Pour the jelly mixture into the glasses or into your jelly mould. The raspberries will rise to the top of the jelly.
6.) Place the glasses or the jelly mould inside of the fridge for 6 -12 hours. For the best results leave overnight to set.
7.) When the jelly has set, you can remove it from the fridge. It is now ready to eat!
Enjoy!
Recipe by Hannah Crawford
MOUSSAKA
WHAT YOU WILL NEED:
EQUIPMENT:
1.) CHOPPING BOARD
2.) CHOPPING KNIFE
3.) A TEASPOON
4.) A LARGE MIXING BOWL
5.) A LARGE OVEN PROOF DISH
6.) A TABLESPOON
7.) A LARGE FRYING PAN
8.) A LARGE SAUCEPAN
9.) A SMALL SAUCEPAN
10.) POTATO PEELER
INGREDIENTS:
1.) 2 AUBERGINES
2.) 2 TEASPOONS OF OLIVE OIL
3.) 600G LAMB MINCE MEAT
4.) 400G OF CHOPPED TOMATOES/ TOMATO PASSATA
5.) 2 CLOVES OF GARLIC
6.) 1 TABLESPOON OF CINNAMON
7.) 1 TEASPOON OF DRIED OREGANO
8.) 1 LARGE ONION
9.) 1 BAY LEAF
10.) 500G POTATOES
11.) 1 TEASPOON OF GROUND BLACK PEPPER.
FOR THE BECHAMEL SAUCE
1.) 50G BUTTER
2.) 50G PLAIN WHITE FLOUR
3.) 400ML/ 14FL OZ MILK
4.) 1 TEASPOON OF GRATED/ DRIED NUTMEG
5.) 1 EGG
6.) 35G GRATED PARMESAN OR MOZZARELLA CHEESE.
7.) 1 TABLESPOON OF SALT
METHOD:
1.) CHOP THE LARGE ONION UP INTO DICED PIECES. CHOP THE GARLIC INTO LITTLE PIECES.
2.). PLACE THE LAMB MINCE MEAT INSIDE A LARGE FRYING PAN AND COOK ON A MEDIUM HEAT UNTIL THE MINCE IS BROWN.
3.) ONCE THE MINCE HAS BROWNED ADD THE CHOPPED ONIONS, GARLIC, OREGANO, BAY LEAF, BLACK PEPPER & CINNAMON TO THE FRYING PAN. STIR ALL OF THE INGREDIENTS TOGETHER.
4.) STIR IN THE CHOPPED TOMATOES/ TOMATO PASSATA TO THE FRYING PAN. COVER THE PAN WITH A LID AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LAMB IS TENDER AND THE SAUCE HAS THICKENED.
5.) RINSE THE AUBERGINES IN FRESH COLD WATER. PLACE THE AUBERGINE SLICES IN CLEAN KITCHEN PAPER & DRY.
6.) IN A CLEAN FRYING PAN HEAT THE OIL AND FRY THE AUBERGINES FOR 2-3 MINUTES ON EACH SIDE. DRY THE AUBERGINES ON FRESH KITCHEN PAPER.
7.) PREHEAT THE OVEN TO 180C/ GAS MARK 4.
8.) PEEL THE POTATOES AND CUT INTO 1CM SLICES. BOIL THE POTATOES IN BOILING WATER FOR 5-10 MINUTES. DRAIN THE POTATOES AND RINSE WITH FRESH COLD WATER.
9.) WITH A LARGE SPOON ADD A LAYER OF THE MEAT SAUCE INTO THE OVEN PROOF DISH. COVER THE MEAT WITH A LAYER OF AUBERGINES. THEN ADD A LAYER OF POTATOES. REPEAT THIS PROCESS TWO MORE TIMES, OR UNTIL ALL OF THE INGREDIENTS HAVE GONE.
10.) IN A SMALL SAUCEPAN MELT THE BUTTER OVER A LOW HEAT AND GRADUALLY STIR IN THE FLOUR AND MIX TOGETHER. GRADUALLY ADD THE MILK AND STIR. WHEN THE SAUCE HAS SMOOTHED AND THICKENED ADD THE NUTMEG AND HALF OF THE CHEESE. SIMMER ON A LOW HEAT AND GENTLY STIR FOR 5 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER. REMOVE THE SAUCEPAN FROM THE HEAT AND BEAT IN THE EGG.
11.) POUR THE BECHAMEL SAUCE OVER THE MOUSSAKA SO THAT IT COVERS ALL OF THE INGREDIENTS. MAKE SURE THE SAUCE IS THICK AND SPREAD OUT EVENLY. SPRINKLE THE SAUCE WITH THE REMAINING CHEESE.
12.) BAKE IN THE OVEN FOR 45-50 MINUTES, UNTIL GOLDEN BROWN AND CRISPY.
ENJOY!
Recipe by Hannah Crawford
