Tuesday, 30 August 2016

The Gilded Lifestyle Loves...Sonja Rykiel for Lancôme...

Just how gorgeous are these makeup products? This limited edition collection designed by Sonja Rykiel is stunning! Hoping to get my hands on these! 
This range is currently available from lancome.com. Unfortunately, they do not ship to South Africa. Awaiting a response from redsquare.co.za regarding whether they'll be getting it in...Will keep you updated! 
 Maxi Eye shadow Palettes

 Parisian Lip Crayons...

Blush Subtle Cushions...

Monday, 29 August 2016

If You Make One Thing This Week...Rajasthani Dhal Baathi Churma...

Dhal Baathi Churma is a delicious Rajasthani dish consisting of Dhal, rusk-like buns called Baathi, and Churma which is a ground up mixture of baathi, mawa, nuts and sugar. There are other accompaniments such as ghee, onions, limes, ginger and coriander.

This is a rich dish with lots of ghee so it is not something that you want to eat everyday! As it is quite hearty and soup-like, I prefer  this dish in winter. Enjoy!

This recipe serves six.

2 cups cake flour (or all purpose)
1 cup semolina
1 teaspoon baking powder
1 1/2 teaspoons ajwain  (carom seeds)
2 teaspoons ground cumin
1 1/2 teaspoon salt
3 Tblsp yogurt
3 Tblsp ghee (clarified butter)
About a 1/2 to 3/4 cup warm water

Combine all the dry ingredients. Rub the yogurt and ghee in. Add just enough water to form a stiff dough. Place in a bowl, cover with plastic wrap and set aside for about 20 minutes. Preheat the oven to 180 degrees centigrade. Divide dough into balls. I make mine slightly smaller than a golf ball size. Flatten slightly with your thumb.Place on a grease proof paper lined baking tray and bake for about
20-25 minutes. Turn Baathi over halfway through baking. Remove from the oven when done, and keep warm.

1/2 cup cake flour
1/4 cup semolina
Pinch of salt
1 Tblsp milk powder
4 teaspoons ghee
Warm water
1Tblsp each, chopped almonds, pistachios and cashews
1Tblsp melted ghee
1 Tblsp mawa, optional
1 teaspoon cardamom powder
1 Tbls icing sugar (powdered sugar)

Combine flour, semolina, salt and milk powder together.Rub in the ghee. Make a stiff dough with the
water. Set aside for 20 minutes. Divide into 6 balls and flatten into a disk. Bake together with the Baathis, turning halfway through. Set aside to cool. Grind coarsely in a food processor and combine with the remaining ingredients. Mix well. Place in a serving bowl and set aside.

Panch Mel dal:
1/2 cup moong dhal
1/2 cup Chana dhal
1/2 cup urid dhal
1/2 cup oil dhal (toor)
1/4 cup red lentils
1 teaspoon cumin seeds
1 Tblsp ginger, ground to a paste
1 Tblsp garlic paste
1/2 Tblsp green chilli paste ( or to taste)
4 teaspoons coriander powder
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
A pinch of asafoetida
A pinch of ground cloves
1 teaspoon of ground black pepper
2 medium onions, finely chopped
2 medium tomatoes, puréed
1 1/2 teaspoons garam masala
2 teaspoons amchur powder
1 Tblsp ghee
1 teaspoon mustard seeds
1-2 dry red chillies
A  sprig of curry leaves

Combine the dhals and wash thoroughly. Cover with hot water and leave to soak for 45 minutes.
Drain well and place in a pot. Cover with cold water and bring to a boil. Cook until dhals are soft and a little mushy. This may take an hour or so. You could use a pressure cooker if you have one. Top up with water if required whilst cooking. Meanwhile, heat the oil in a pan. Add the cumin seeds and when they start to sizzle, add ginger, garlic and chillie paste. Stir for a minute , then add coriander powder, cumin powder, turmeric, asafoetida, cloves and milled pepper. Simmer for a minute then add onions and cook till onions are soft. Add tomatoe purée and cook till done. Add garam masala and amchur powder. Season with salt to taste. Pour tempered spices over and garnish with chopped
coriander leaves.

Heat ghee over low heat. Add mustard seeds. When they start to pop, add chillies and curry leaves. Sizzle for a few seconds then pour over dhal.

To serve:
Finely chopped red onion
Chopped coriander leaves, combined with a few sprigs of mint, some julienned ginger
and some finely chopped red chillie.
Heated ghee
Lime or lemon wedges

Method of serving:
Break up some baathi in a bowl, pour over 1-2 teaspoons of ghee,then add the dhal. Drizzle with lime juice, then sprinkle coriander/ginger over,then some onion. Lastly sprinkle over a tablespoon or two of churma and tuck in. Enjoy!

Friday, 26 August 2016

If You Make One Thing This Week...Smokey Rose Harissa Prawns, Couscous, Roasted Orange and Veggie Confetti...

Every morning,whilst on my way to work, I yawn and promise myself a nap that afternoon. When I get home, I get 'busy' doing other things and a nap is the last thing on my mind. Today, I'm not sure whether it was a combination of the warm weather and the relaxing meal that we had, that made me finally succumb this afternoon. I took that nap and I feel so good!

Has spring finally decided to grace us with it's presence? What beautiful weather we're having today! And to think that it was freezing  just a few days ago!

Lunch was on the patio today and it felt great to be outdoors...We had this fantastic couscous and prawn dish that was so quick and easy to put together. This recipe has been inspired by Jamie Oliver. It is low in fat so it will balance out the recipe that I plan on posting next week! Wink, wink...

Start by marinating the prawns. For this you will need:

750 grams unshelled head on prawns (or 500 grams headless)
2 Tbls store bought Harissa paste 
1/4 teaspoon saffron strands
A splash of rose water
Juice of 1 lemon
2 Tbls olive oil
Salt and pepper to taste

Combine all the ingredients together. Add the prawns, cover and set aside while you get on with the rest.

250g couscous 
Prepare the couscous according to package instructions. Season, cover and set aside.

For the veggie 'confetti', you will need:

3 courgettes 
1 small red pepper 
1 small yellow pepper
A handful of baby corn
3 spring onions 
1 small red onion
Some thyme leaves 
Salt and pepper to taste
A splash of olive oil
Juice of 1/2 lemon

Cut the vegetables into tiny cubes. Combine with all the other ingredients and set aside.

You will also need: 

3 oranges
Pomegranate arils
Mint leaves to garnish
Yoghurt to serve

Zest 1 of the oranges with a fine grater, and slice into circles. Cut the remaining oranges into wedges. 

Pre heat your barbecue grill. Cook the prawns until done. Char grill the oranges as well.

Plate up you dish and serve...

This recipe serves 4.

Hope you all have a great weekend!!!

Wednesday, 10 August 2016

Huda Beauty Lip Contour...

The last few days have been filled with such a lot of excitement! My sister, Mommy B, who now lives in Dubai, made a surprise trip to South Africa. Seeing her and her little ones after almost 5 months is amazing. Since they've moved, we've missed them so much...

Anyway, this post is all about my new fave lip colour...It all started when I saw the most gorgeous shade of red on Mommy B's lips...Huda Beauty Lip Contour in Cheerleader, a lovely muted red. Obviously, I delved into her makeup bag and pulled it out, along with a whole lot of other products. I haven't looked back since then, nor have I returned it (to be quite honest, I don't plan on returning it, either, but shh, don't tell her!).

The Huda Beauty Lip Contour range has nine colours including pinks, nudes and reds. It looks like a lip pencil but when applied, it is a lot creamier. The colours are highly pigmented and they glide on smoothly, making it easy to use. The only downside to this product is that the colour tends to flake off after a few hours, so it is not as long lasting as they claim...

Monday, 1 August 2016

Blending things up a little...

Whilst browsing at Sephora a few days ago, I saw the Beauty Blender...again! A product that I have seen countless times and has been reviewed many times on the web. A product that I had previously ignored, because, I've always used a foundation brush and got great results! (Or so I thought) And, besides, it really can't be that impressive, can it? On an impulse, I picked it up and added it to my purchases. Well, I finally got around to trying it out yesterday and I totally understand what the hype is about! I was really impressed with it! For those of you who have not heard about the Beauty Blender yet, it is an egg shaped, makeup sponge, unlike any other!

To use it, you need to soak it in water until its completely saturated.

Then squeeze dry.

And thereafter towel dry.

Then dip it into your makeup of choice and start applying to your face by using a bouncing motion.

It can be used for foundations, powders, cream blush, bronzers or basically any complexion product. The lower part, which is bigger, can be used on the cheeks, forehead and neck areas. While the pointy tip makes it easy to blend into those hard to reach areas around the eyes, nose and mouth. 

After usage don't forget to clean your blender with the cleansing solution (that is purchased separately) and leave it atop the container that it came in, to dry out completely. 

And for the end result? Yes! Definitely worth buying! It worked great! I used a lot less product and I achieved a smooth, very even coverage, but still very natural looking.

Actually I loved it so much I bought these cute little twin beauty blenders last night! I can't wait to try them out!