Tuesday, 17 March 2015

New Season Picks


This Friday is the Spring Equinox, which means we can finally ditch the tights and thick knits without shame and prance around in the fields like those two cuties! Apparently we're going to have a heatwave over Easter, so with this in mind, it's important to prepare our wardrobes for a change in the weather. Here are my picks of the new season's fashion!

Let's all channel Keira Knightley (who is somehow still managing to look chic and not at all whale-like despite being very pregnant) and dress in pastels, romantic fabrics and floral prints.

photo from vogue.com

TOPSHOP
Crochet Tunic Dress


Crochet Tunic Dress
Crochet is back in! Edgier than lace, more fun than plain fabric, white crochet has been a summer essential for years, and for good reason. This cute dress from Topshop will take you from shopping to garden party to cocktails in the pub with ease. 

KROME Metallic Fringe Loafers
I am a big fan of the loafer. They're comfy, and they can be dressed up or down with no effort at all. Plus they're much comfier than heels. You literally cannot lose with loafers. These ones are metallic which makes them even more exciting.
Strappy Cami by Wal G
It's pink and silky and strappy. Need I say more?

ASOS

Image 1 of ASOS Lisbon Skinny Mid Rise Jeans in Washed Black with Two Displaced Ripped Knees

Lisbon Skinny Mid-Rise Jeans
Now that it's a bit warmer you can actually wear those trendy ripped jeans you bought a few months ago but had to avoid because your knees got chilly. Crack out the fake tan (now the sun's out you can claim it's real, right?) and expose those knees!

Image 1 of Esprit Checked Cape

Esprit Checked Cape
For those slightly chillier days, there's nothing like wrapping yourself in a cape which is essentially a blanket. Although Madonna has taught us a serious lesson about cape-wearing, this one doesn't tie at the neck so it's hazard free.

Image 3 of Jeepers Peepers Cat Eye Sunglasses

Jeepers Peepers Cat Eye Sunglasses
I have been obsessed with the cat eye shape ever since I discovered that they actually suit me better than any other style of sunglasses. Big oversized cat eye sunglasses make you look like an instant Hollywood glamazon even if you're feeling really rough. Channel your inner Audrey Hepburn.

JACK WILLS
RITSON SUEDE BAG

The Ritson Suede Bag
I dream of this bag. Potentially the best shade of pink around. It's in the sale at the moment so get it while you can! I would suggest spraying it with a waterproofing spray for suede though, just in case you get caught in a shower.

BILBROOK BRACELET

The Bilbrook Bracelet
This would be a perfect gift for friends with Spring birthdays, or you can just treat yourself! I love this shade of bluey-grey.


Happy shopping!


Easy Macaroni Cheese




Spring is finally here! Stay tuned for my pick of all the new season goodies out there, but right now I have a recipe I absolutely have to share with you. 
I've been working on my mac 'n' cheese recipe all term. It's something I'd never made before uni and had somehow got to third year without making (other than ready meal versions - one of my absolute favourites is from Amy's Kitchen). When I got round to trying it, it wasn't quite as easy as I'd imagined, and no recipe seemed to help me! So I've been practising and I've finally devised my own really simple, student-friendly version. Let me know if it works for you!

Serves 1

Ingredients
macaroni pasta (your usual quantity for one, I don't have scales!)
1 tbsp olive oil
1 tbsp plain flour
semi-skimmed or full fat milk
1 handful mature cheddar cheese, grated
about 20g grated parmesan (the type you get pre-grated to sprinkle on things)
salt & pepper to season

you will need a whisk!

  1. Throw your pasta into a pan of boiling, salted water. Let this cook while you're making the sauce, for as long as it says on the packet (usually about 10-15 mins).
  2. In a milk pan, heat up the oil for a minute, then sprinkle in the flour. Make sure the quantities of oil and flour are roughly equal. Stir or whisk them together until the mixture looks golden. (This forms a roux - you can use a chunk of butter instead of oil but I never have it in the fridge and oil works equally well). 
  3. Add milk to the pan and whisk on a low heat - I'm not sure exactly how much milk it is, but it's probably about 1.5 large mugs...basically enough to make sauce for one. Use your instincts - you can do it!
  4. Once the sauce is bubbling it will start to reduce. When you think it's thickening, add your cheeses! You can experiment with various types of cheese but I've found that cheddar on its own doesn't really work. Stir in until the cheese is melted in, then season with salt and pepper to taste.
  5. Drain the pasta and pour the sauce over it, then swirl around and make sure the pasta is fully covered in cheesy goodness. 
  6. If you have any willpower to not devour it right now, you can put the pasta in an oven-proof dish and bake it in the oven to make the top go all crispy (sprinkle with extra cheese first) but otherwise, dig in!

Saturday, 7 March 2015

Shakshouka Dipping Eggs




I've seen so many recipes lately for exotic breakfast and brunch dishes and have struggled to make the leap away from the classic Full English, crispy warm pastries or American-style fluffy pancakes, but this morning called for something a little more exciting. So I whipped up my own version of a recipe I read a few months ago on The Londoner, adjusted for student living by adding extra laziness and taking away some ingredients! It took me about half an hour in total to prep and cook and it went down very well with a grateful housemate - who I'd persuaded to join me on a very messy Friday night out with the promise of breakfast!

Serves 2

Ingredients:
1 red pepper
1 tbsp olive oil (or any oil suitable for frying)
1 carton/tin chopped tomatoes
2 or 3 large eggs - depending on how hungry you are!
Oregano and/or basil
Mild chilli powder
Worcestershire Sauce
Salt & Pepper
4 or more slices of bread for toasting, and butter!


1. Heat up the oil in a small-medium sized frying pan or skillet. Chop your pepper into small-ish chunks, remembering not to include the seeds! 
2. Soften the chopped peppers by frying them gently for a few minutes. I use the colour of the oil as a clue to whether they're soft enough - it goes orange from the juice when they're cooking.
3. Add the chopped tomatoes and stir. To make sure you don't leave any in the carton or tin, put a little water in it and swirl around before pouring into the pan. 
4. Add a splash of Worcestershire Sauce, about a teaspoon of mild chilli powder (or more if you want it extra spicy), and herbs to taste. My tomatoes had basil in them already but you could add your own to plain tomatoes, and oregano always works amazingly. Salt and tomatoes are best friends! Be generous with the salt at this point but add it gradually and taste as you go along to make sure it's not too much.  Let the mixture bubble for about 5 mins to cook off any excess water.
5. Crack in your eggs! This is the exciting part. My pan fits about 3 large eggs but it was a generous helping for two - 2 eggs would be fine. Try not to break the yolk so that you can dip in later.
6. Let it bubble away on a medium heat until the eggs are cooked - you will be able to tell because the egg white will no longer be transparent, just like poaching eggs in water. 
7. Season with black pepper and extra salt if needed, then serve in the pan (on a chopping board so you don't scorch the table!) with a pile of buttery toast to dip with. Serious comfort food.


Let me know if you try it by commenting below! 


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