Saturday, 31 October 2015

My H&M wishlist...

Yay! The day is here (well, almost!). H&M will be opening in Johannesburg in just a few more days and I can't wait! Can you tell that I'm super excited? 
My H&M wishlist is quite extensive. It includes almost everything from the Balmain collection (a girl can dream!), as well as so many other pieces. Just how exquisite is the Balmain collection? The shoes, the accessories, the dresses...totally swoon-worthy! I'm also obsessing over a whole lot of other items and I can't wait to get my hands on them! Take a look at a few of my favourites...

H&M Balmaination


H&M wishlist

H&M wishlist

H&M wishlist

H&M wishlist

If You Make One Thing This Week...A Rice Pudding to Remember...

What a day! Do you experience days were everything goes wrong? You know, from the time you wake, everything is a disaster? Well, today was one of those days. I'm not sure how I managed to get through the day!
I had planned on doing a post on a rice dish that I was making today, and I burnt it! Whilst making the pudding, I dropped an egg and the milk boiled over! I'm really glad that the day is almost over!
Anyway, back to the pudding...This pudding is quite a simple recipe,  ( I always look for that) most of the ingredients can be found at home and it is so versatile. The friend, whose recipe this is, serves this hot, but I love it cold. It is great served warm in winter and cold in summer. This can be adapted to other flavours as well.

Rice pudding with Moroccan flavours 

2/3 cup rice (I use Thai jasmine rice)
1 litre full fat milk
250 ml (1 cup) whipping cream
3/4 cup sugar
1 1/2 teaspoons cornstarch (cornflour)
1/4 cup cold milk, extra
2 egg yolks
1/2 teaspoon ground cinnamon 
1 teaspoon orange flower water
Honey almonds, see below
Zest of 1-2 oranges

Place the rice in a pot. Cover with boiling water and boil for fifteen minutes. Drain the water out and place rice back in the pot, together with the milk and cream. Place over low heat and and simmer till rice is really soft. You may need to top up with a small amount of milk. Stir in the sugar. Combine the cornflour with the extra milk and beat in the egg yolks. Add this to the rice mixture and bring to a simmer, stirring constantly. Stir in the cinnamon together with the orange flower water. Pour the mixture into a large serving bowl or individual little bowls. Cool to room temperature, then refrigerate until well chilled. Decorate with the honey almonds and a generous sprinkling of orange zest.

Honey almonds

1/2 cup almonds
2 tablespoons orange blossom honey
Heat the oven to 180 degrees centigrade. Place the almond on a baking tray and toast until almonds are well roasted. Keep a close watch on them, as they can go from toasted to burnt and bitter in a flash. Heat the honey in a pan and add the almonds. Stir to coat and cook for a minute 
Remove from heat and set aside to cool.

Going to bed now...Hope tomorrow is a better day! Goodnight...

Tuesday, 27 October 2015

Black, White and a Touch of Blue...

Hi, everyone! Hope your week is going well! Today, I have an outfit post to share with you and white with a touch of blue (and some animal print!). 
I teamed a pair of black pants with a gorgeous white pleated top from Zara. I accessorized with a vintage chain belt, leopard print shoes, a lucite Chanel bag, filched from my mom (shhh...don't tell her!) and a pale blue necklace. These shoes are my favourite at the moment! I adore the pretty bow details...The necklace is borrowed from my sister. The great thing about having sisters is that you can steal their clothes and they won't stay angry for long, or hopefully not get angry at all! Anyway, loves, here are some of my outfit details...I hope you find it inspiring! 

Shoes: Charlotte Olympia (bought in Hong Kong)
Bag: Chanel
Pants: Zara
Top: Zara
Belt: Vintage
Necklace: My sister
Get the look...

Black, White and a touch of blue...

Sunday, 25 October 2015

New Bowls and a Dessert ...

On Thursday, I went shopping with my daughter and I saw these beautiful  bowls. They were oval in shape and not too large...'Perfect for dessert', I thought. I have been looking around for clear glass bowls that would allow me to layer desserts but always found ones that were too large for individual servings. When I saw these, I knew that they would be perfect! Of course I bought them!

 I had planned on making a layered mousse on Friday, but time was short and I was babysitting Mommy.B's twins. And right royal little divas they are! They screamed every time I put them down!

Anyway, getting back to the topic of dessert, I whipped up these Muhallabiya. Best decision... My family were really pleased and loved them! They went down a treat! Silky and smooth, they satisfied a sweet tooth without being too rich and cloying. This recipe requires minimal preparation, and is quick and easy to make. Allow some time for chilling, though...I love this served ice cold.
Ready to be decorated...

First some crushed pistachios...

...Then some rose petals...

Some more pistachios, just because!

Muhallabiya recipe:

1 litre full fat milk
250 millilitres (1 cup) double cream
2/3 cup sugar
6 tablespoons cornstarch (cornflour)
1 tablespoon orange blossom water
1 tablespoon rose water
Pistachios and rose petals for garnish

Set aside a 1/2 cup of milk. Combine remaining  milk, cream and sugar in a heavy based saucepan. Place on medium heat, and bring to a gentle simmer.
Mix reserved milk and cornstarch to a smooth paste. Pour into the simmering milk, and cook over low heat, stirring constantly until the mixture thickens and is gently bubbling. Stir in the rose and blossom waters. Leave to cool slightly, before pouring into individual  serving bowls or into one large bowl.
Cool to room temperature, then chill until really cold. Decorate with rose petals and pistachios, and serve.
This recipe makes approximately 12 servings.

Note: This recipe can be prepared a  day before.