recipe

The Green Juice

After a summer of drinking too many cocktails and eating far too many BBQ’s, I decided to a bit of research into juicing. Juicing is popular trend (especially amongst celebrities) where you live off different types of fruit/vegetable juices for a week or so in a bid to loose weight quickly and cleanse your body. But after reading up on juice diets, I realised this was unsustainable and probably not good for your body anyway. I then came across Gwyneth Paltrow’s juice recipes and became intrigued by the good reviews. I didn’t want to live off juices for a week but I wanted to try one of her recipes as I replacement for my toast or Shreddies in the morning. This juice is called ‘The Green Juice’ and although it may not be the nicest drink you will ever taste, it also isn’t the worst and is full of good nutrients that your body needs. I try to have this juice atleast once a week for my breakfast and it definitely gives you a wake up boost so you can ditch that morning coffee you so desperately need.

To make the juice you will need:

Ingrediants for Juicing

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Courgetti Spaghetti

After over indulging on holiday, I have been trying to be healthier over the past few weeks and it has been made extremely easy with this super healthy, super tasty recipe. I first heard about courgetti spaghetti on Saturday Kitchen when Hemsley and Hemsley were on the show. For those of you who haven’t heard about these health savvy sisters, they have recently brought out their own cook book filled with healthy and nutritious recipes, courgetti spaghetti being one of them. Courgetti is raw courgette peeled into long thin strips as a replacement for pasta or noodles. Not only are you saving yourself lots of calories, it tastes great so you won’t be missing that carby pasta anytime soon.

I bought myself this Stainless Steel Julienne Peeler from Lakeland which is conveniently on offer at the moment, so I grabbed myself two – one for at home and another to take back to uni.

Julienne Peeler from Lakeland

Julienne Peeler from Lakeland

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The Ultimate Hangover Guide

Unfortunately, at some point in our lives (especially if you’re currently a student), we will all be privy to a rather chronic hangover. Sickness, a painful headache, tiredness, dizziness and generally feeling like the ground should swallow you up are just several of the typical ‘hangover’ symptoms but don’t panic – I have put together a list of the top 5 hangover cures so you’ll be feeling fresh as ever before you know it!

The best way to avoid a hangover in the first place would be to avoid mixing your drinks – we all know this doesn’t end well. Why not drink water in between drinks to re hydrate yourself? Not only does this avoid the banging headache you usually wake up with, but keeps your skin hydrated throughout the night.

Alcohol is a ‘diuretic’ meaning it removes fluids from the body and therefore leaves you and your skin feeling dehydrated, so my top tip to get you well on your way to recovery is to drink lots of water in the morning!

Moisturise:
We’ve all had that moment when we look in the mirror after a night out and nearly scream when we see how dull and tired our skin looks! It sucks, right? Luckily Garnier Moisture Match is to our rescue! It is designed to improve a dull complexion, of all skin types, so simply apply a small amount to your face and neck and watch a miracle happen in front of your eyes.

Garnier Moisture Match

Garnier Moisture Match

Exercise:
It might sound crazy, and yes, you probably can’t think of anything worse than to go for a run after a night out but the fresh air works a treat! Even if you aren’t sprinting, a brisk walk around the park will help you sweat out your hangover and you will build up a healthy appetite ready for my next tip.

A Good Burger:
Nothing can get rid of a hangover more than a good burger. That shaking feeling you usually get around midday will be sorted right out. Plus – who needs an excuse to eat a burger?

Face mask:
My favourite face mask is Elemis Herbal Lavender Repair Mask but this is pretty pricey so any face mask will do! All you have to do is leave this on your skin for 10 – 15 minutes and the soothing lavender oil will deep cleanse and re balance your skin so you are as good as new – no one will ever know you went out the night before!

Elemis Herbal Lavender Repair Mask

Elemis Herbal Lavender Repair Mask

Bronzer:
Nothing can help dull and pale skin like a bit of bronzer. This will immediately freshen you up and give you a healthy glow. My favourite bronzer is Hoola by Benefit but all bronzers will do the job!

Hoola bronzer by Benefit

Hoola bronzer by Benefit

If you want to skip a hangover altogether you can always drink non-alcoholic cocktails – these are great as you can sit with a yummy drink and not stress about the effects of drinking (or the calories). My favourite recipe is by Wayne Collins, it’s a healthy alternative to a Mojito:

Mint Lemonade
Ingredients:

  • large handful fresh mint, leaves picked
  • 6 lemons, juice and zest of 3
  • 3 tbsp sugar cane syrup
  • sparkling mineral water, to top up

Method:

  • Place the mint leaves into a tea towel and bruise with a rolling pin.
  • Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.
  • Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.
  • Chill in the fridge.

So there you have it – your ultimate guide to beat the hangover!

Lemon Drizzle Traybake

Since my Jammy Coconut Traybake was a massive hit, I decided to bake another family favourite this weekend. This delicious recipe from Mary Berry’s Baking Bible (which I highly recommend you buy) makes a whopping 30 slices so is perfect to bring into work or uni to share with your friends!

Lemon Drizzle Traybake

Lemon Drizzle Traybake

To make this zesty treat you will need:

  • 225g softened butter
  • 225g caster-sugar
  • 275g self-raising flour
  • 2 level teaspoons baking powder
  • 4 large eggs
  • 4 tablespoons milk
  • finely grated rind of 2 lemons

For the crunchy topping:

  • 175g granulated sugar
  • juice of 2 lemons

The method:

  • Pre-heat the oven to 160 degrees and grease a 30 x 23 cm tin, then line with baking parchment.
  • Mix all the ingredients into a large bowl and beat until well blended. Turn the mixture into the tin and level the top with the back of a spatula.
  • Bake for about 35 minutes then leave to cool in the tin for a few minutes. Turn out the cake and peel off the parchment paper to finish cooling on a wire rack.
  • To make the crunchy topping, mix the granulated sugar and the lemon juice in a small bowl to give a runny consistency. Spoon the mixture evenly over the traybake while it is still a little warm.

Serve and enjoy!

Jammy Coconut Traybake

First of all, Happy Easter to all my lovely followers!

As expected, it’s pouring down with rain here in Surrey so the idea of a nice Easter walk was definitely off the cards today. But there’s nothing I enjoy more than baking a cake when it’s raining outside, so I decided to make this jammy coconut cake I found on Jamie Oliver’s website. The cake can be eaten warm with custard as a pudding or cold with a nice cup of tea and I can assure you it will be a hit with all your friends and family.

Delicious Jammy Coconut Traybake

Delicious Jammy Coconut Traybake

To make the cake, you will need:

  • 225 g Butter (unsalted)
  • 225 g Caster sugar
  • 4 Eggs (large)
  • 225 g Self-raising flour
  • ½ a level teaspoon baking powder
  • A splash of milk
  • 1 teaspoon vanilla extract
  • 75 g Desiccated coconut

I used half a jar of jam for the top of the cake, but if you want to make your own jam you will need:

  • 250 g Blackberries
  • 125 g Caster sugar
  • ½ a Lemon

The method:

  1. Preheat the oven to 180 degrees and grease and line a 30 x 20cm cake tin.
  2. Cream together the butter and sugar until it is pale and fluffy. Add in the eggs one at a time, then fold in the flour and baking powder. Add a splash of milk and a level teaspoon of vanilla extract then pour into the lined tin and bake in the oven for about 20 – 25 minutes (until it is golden brown). 
  3. If you are making your own jam, you can do this while the cake is cooking. Mash the blackberries and sugar together in a small pan, using a fork or a potato masher, then add a squeeze of lemon juice and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick. Skim away any foam that rises as the jam cooks, then take off the heat and leave to cool slightly.
  4. When the cake has cooked, remove it from the oven and leave in the tin to cool for about 5/10 minutes then turn out onto a board.
  5. Pour the jam all over the sponge and use a palette knife to move it all around the sponge and the sides. Sprinkle over the desiccated coconut and serve.
Perfect with a nice cup of tea

Perfect with a nice cup of tea

 

Sit back and enjoy!