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28Nov

Recycle your old makeup – DIY lip balm

If you call me a hoarder, I won’t be offended. I am not the documentary worthy type of hoarder though, I don’t have piles of newspapers taking over my bed to the point I need to sleep on the sofa, but I’m definitely resistant about throwing certain things away. I have a big makeup carrier, full of little pull out compartments, and my biggest collection is of lipsticks. I love the idea of being glammed up with a nice lipstick, but as a nurse the opportunity to wear my dark berry lipstick don’t come too often. But this doesn’t stop me from impulse buying makeup. I have been accumulating blushers, lipsticks, eyeshadows and foundations since my university days. Some items are used on a daily basis whilst others are only for special occasions. And there is also the “regret” makeup category, cue my super pink L’Oréal blusher. So why not upcycle it into something I will wear everyday? The results are very close to Burt’s Bees balms. I added a little of bit of a pink lipstick to the mix as well, the blusher gives a lovely shimmer and the lipstick intensified the colour. But you can play with shimmery eyeshadows
3 mins read
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23Oct

Jack-o’-lantern papier mache candy bags

I have had many accidents in the kitchen, mostly cuts, very few burns. Some of my most traumatic cuts have involved butternut squashes and pumpkins, so every Halloween I stay well away from them. Which is a shame as I love the artistry involved in carving a pumpkin, so I have decided to carve the papier-mache kind. It’s been a while since I have worked with papier mache, but it was like riding a bike. Hopefully many of you craft-loving readers will be inclined to making your own trick or treat bags, and even if you are not heading out covered in fake blood, knocking on strangers’ doors hoping to get free sweets, you can use these as serving bowls for sweets at your house party. It may look like a lot of steps bit it’s really easy – if a bit messy- but because they are supposed to be scary pumpkins the “carving” doesn’t need to be perfectly smooth, a few bumps and jagged teeth will give your pumpkins character. Don’t forget to get the kids involved too! What you’ll need: Balloons Ribbon or string Any type of white scrap paper, cut into strips – I used tissue paper Modge
3 mins read
2417 Views
15Oct

Party snacks

Who here, on the lead up to a party they were hosting, has never panicked about finger food? I know I have. More than once, but I have learned my lesson and now have a few party snacks that always feature on my repertoire.  At this point I feel I need to apologise to my friends who always end up eating the same nibbles when they come over to mine. However recently I was invited to a friend’s house and she served one of the snacks I often serve at home. They can’t be so tiresome then, I call that a recipe success! In this post I am sharing with you two snack ideas that are super handy for a party or for a nice Friday night in with a glass of wine. Bacon wrapped dates Dates Bacon, cut into thin strips Method: 1. Preheat the oven to 180C. Depending on the length of the bacon, cut the strips in half and wrap it around the dates. Place them on baking tray lined with greaseproof paper. 2. Bake until the bacon is crisp. Let it cool before serving. Romeo and Juliet sticks Emmental cheese (block) Guava sweet (goiabada) Method: 1.
2 mins read
738 Views
23Sep

Brown sugar and almond popcorn

So we are back. We have good excuses for being away for quite a few weeks…I think getting married is a good excuse for having a little annual leave, right?!?! Especially when you are the bride and the wedding planner. My family were a huge help the night before – and Karla drove from Germany to be my bridesmaid! They did the flower arrangements, set up the dessert table and ironed the linen. But now it is back to normality. It is exciting to be married, I want to do exciting things every night, and obviously life can get in the way of that sometimes. One thing we have always loved doing is going to the cinema together. It is not cheap to go to the cinema though and the food prices are astronomical. And I can’t not munch on something whilst watching Matt Damon go to Mars. So I always pit stop at the supermarket before hand to get ingredients for my favourite cinema food combination: minstrels and salty popcorn. Minstrels are crispy coated chocolate drops and I mix this with popcorn I pop at home. This time I decided to do something different: my own popcorn. It is
3 mins read
719 Views
17Aug

Cassava cake {sugar free, dairy free, gluten free}

  I can’t really explain why I have felt so nostalgic of happy childhood days these past few weeks. I have been re-living those moments through food. So this is what this recipe is about. I am sure this recipe has also featured in Mariana’s childhood as it it is typical from where we come from. Cassava has already featured on quite a few of our recipes (pão de queijo, chips, tapioca ice lollies…) and I never tire to use it in recipes, I love the flavour and most importantly, it is an essential ingredient of the Paleo diet! Recipes made with cassava always have an interesting sticky consistency. So when you make this cake don’t expect for it to be airy and soft, it will be dense. Think brownie consistency. The recipe I am sharing is something I developed based on two family recipes, and it does not contain sugar, dairy or gluten. Cassava cake 4 eggs 200ml coconut milk 500g cassava Pinch of salt 150ml maple syrup or honey 2 tbsp of ghee or coconut oil, melted Fennel seeds Method: 1.Preheat the oven to 180C. Cut off the ends of the cassava, peel and grate it. Using a
2 mins read
1203 Views
26Jun

Crème fraîche raspberry ice cream with praline cones

Although I have been longing to use the kitchen I really haven’t had much time. I know I always go on about how busy I am, but until the wedding comes and goes it’s only going to get busier. I have palpitations just thinking about it.  But there’s no time like the present, my studies are winding down before exams start up so I can spend more time in the kitchen now, guilt-free. Plus I am home alone, with my husband-to-be working in the high seas, so all the whirlwind of food projects in my head make me have something to look forward to when I get home. To get in the zone I downloaded some cheesy soap operas (guilty pleasure) and set my laptop up in the kitchen to finally get to work with my favourite new ingredient: crème fraîche. This is my heaven: trashy tv in the kitchen.  I always saw crème fraîche standing next to the double and single creams in the chilled area but due to a fear of the unkown I never picked it up. Then I had a dollop of it served to me on a berry cake, well now I am I am making for
3 mins read
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