Valentine’s Day at Lush- Video!

Hello kittens!

Apologies for the silence following my 2015 planning post. I’ve been very ill with the flu, and it’s taken me a while to recover and get myself going. As promised, I’ve made a video! I’ll still be writing here, but one of my goals for this year was to give YouTube another go.

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This time, I’m looking at all of the great products Lush have given us for Valentine’s Day- two bath bombs, three bubble bars, a soap, a shower gel and two lip products. Look out for DeeDee chiming in part way through!

As per the video, I am living for the Unicorn Horn. I’m a huge unicorn fan in all walks of life, so the name and imagery is right up my street. What wins it for me, however, is the cosmic, magic potion-y herbal fragrance- it’s very relaxing for body and mind.

The Kiss lipgloss is a super addition to my lip care products. I’m not much of a gloss girl, but this one I can get behind- it’s smooth and subtle, not sticky or tacky. It looks really pretty over colour, or on nude lips, and is really kind to your skin.

Prince Charming, Prince Charming, ridicule is nothing to be scared of… not that I would EVER ridicule this guy. I LOVE this fragrance, LOVE the effect the combination of softening, soothing vanilla and enzymic fruit notes have on my skin, and love the sweet-tart fragrance on my skin. Yum!

All of the products in the video are being discontinued on saturday in the UK- Valentine’s Day itself. Therefore, if you love any of these, or want to try them, stock up as soon as you can!

That’s all for today- I’m going to go and rest up so I can bring you more content soon.

Later days!

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Advent Calendar 6 and 7: Christmas Chutney and Cranberry-Red Onion Marmalade

It doesn’t get much more festive than Cranberries. They’re in season over the festive period, they’re santa-suit red and they taste phenomenal with meats and cheeses- staples in many a Christmas feast. They also have a very high pectin count, meaning they make excellent additions to preserves, helping them to set beautifully.

Cranberry sauce is great and all, but we can do better at SWB this year. Plus, a good chutney or savoury marmalade is a fabulous addition to any cheeseboard or buffet. Here are two of my Christmastime favourites I’m making up for my own Christmas dinner, plus extra for gifts.

Christmas Chutney

This recipe is childsplay to throw together and packs a great flavour punch. It goes great with sharp cheeses or meats in sandwiches, and can be made, start to finish, in under 45 minutes., including any chopping.

  • 400g cranberries
  • 400g cherry tomatoes (you can use regular tomatoes, just chop them up first)
  • 1 medium red onion
  • 1/2tsp ground black pepper
  • 1/2tsp ground ginger
  • 1/2tsp ground allspice
  • Pinch of salt
  • 200g light muscovado sugar
  • 100ml cider vinegar

Chop the onion into rough slices.

Pop the cranberries, onion and tomatoes into a saucepan over a low heat, and heat for 10 minutes, until the berries start to pop.

Add all the remaining ingredients and stir to combine and dissolve the sugar.

Simmer the chutney for 15-25 minutes until the chutney is combined and pulpy.

Pot into sterilised jars, or store in the fridge.

IMG_6848Next up is a delicious red onion marmalade with the festive twist. If you don’t want to use the cranberries, use an extra 400g of onions instead for a true red onion marmalade.

Cranberry and Red Onion Marmalade

  • 500g red onions
  • Juice of an orange
  • pinch of salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground gunger
  • 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground coriander
  • 200g dark muscovado sugar
  • 150ml ruby port
  • 100ml cider vinegar
  • 400g cranberries

In a glug of oil, fry the onions off until translucent.

Add the orange juice, port, vinegar, sugar and all the spices. Stir through to combine and dissolve the sugar.

Simmer the mixture gently for 35-40 minutes. The mixture should be nice and syrupy by this point.

Chuck in the cranberries and turn up the heat a little. Cook for a further 15-20 minutes, until all the berries have popped and the mixture is nice and thick.

Pot into sterilised jars and store in the fridge.

 

Enjoy!

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Advent Calendar 5: Mulled Cider

Sometimes the world is out to get you. Hard days and long nights don’t take a holiday because it’s Christmas. Therefore, here is a recipe that will cute your ills, soothe and warm you, and get you well on your way to being merry.

Mulled Cider

  • 1 litre still dry cider (I used Snakecatcher by New Forest Cider)
  • 3 cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1/2 vanilla pod, split
  • 1/8 tsp ground nutmeg
  • Juice of an orange
  • 50ml calvados
  • 50ml pomegranate juice
  • 3tbsp caster sugar

Warm up the cider until steaming. Meanwhile, measure out your dry and wet ingredients.

Chuck in your spices and juice/booze mixture and give everything a good stir. Bruise the cinnamon stick and vanilla pod with your spoon as you do so.

Bring the pot up to a boil, then turn it back down to a simmer for 5-8 minutes

Serve piping hot in heatproof cups.

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This recipe is based on Jamie Oliver’s recipe for the same, with a few measurements tweaked, and an extra dose of booze to warm your cockles. It’s a damn good recipe, so I didn’t need to muck about with it much. Sweet, fruity, boozy and oh so quaffable- this is going to be my go to mulled beverage this year.

Enjoy!

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Advent Calendar 3: Quincemeat

I have wanted to make this recipe for literally years, but it has been too difficult to find the ingredients. However, with quince making a resurgence, and whole bushel of them showing up in my local wholefood shop, I decided it was about time to scratch this recipe off my to do list.

I love mince pies, and mincemeat in general. They celebrate the best
of the season; sweet fruits, heady spices and plenty of warming booze. This ‘Quincemeat’ has all of that in spades.

Quincemeat

  • Approx. 1kg quince (3-4 fruits is a good guide for this. I used just over 3 for this recipe.)
    2 tbsp butter
    250g sultanas
    250g raisins
    250g dried apricots
    250g soft light brown sugar (muscovado is a good call but any soft brown sugar will do)
    100g candied peel
    1tsp ground cloves
    1tsp ground ginger or cardamom
    1tsp cinnamon
    1/2 tsp ground nutmeg
    100ml calvados or brandy

Preheat the oven to 150c.

Peel, core and chop your quince into chunks. Quince have a much firmer flesh and woodier core than their cousins apples and pears, so take your time and use a sharp knife. Place the fruit on an oven tray or dish

IMG_6781.JPGMelt the butter and drizzle it over the quince. Bake for 30-40 minutes, until the quince is soft.

Pour the hot quince and any juices into a mixing bowl. Rouglychop the sultanas and raisins and cut down the apricots into sultana-sized pieces. Add the fruit to the quince and mix together. Allow the mixture to cool completely.

Measure out your spices, sugar peel and booze. Add in the dry ingredients and peel and mix through, before adding the brandy and doing the same.

Pot up into jars or store covered in the fridge.

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This recipe isn’t particularly difficult. Like most mincemeats it just takes time and has a lot of ingredients. The most difficult parts are the chopping of the quince, and then the chopping of the sticky dried fruit. Beyond that it is just a case of weighing, mixing and and waiting.

This sweet and aromatic mincemeat makes a nice change from the dark and sticky traditional mincemeat. Pair it with lightly spic pastry or vanilla infused creams and ice creams for out of this world desserts this Christmas. Also, this method, with perhaps a reduced cook time, would work exceedingly well with similar fruits like apples and pears if quince are not availiable.

Enjoy!

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Advent Calendar 1: Sbiten

To get the ball rolling on this recipe advent calendar, here’s a Russian winter warmer that’s great if you want something fruity this festive season.

Sbiten used to be the eastern european go-to warm drink. The recipe was first documented in the twelfth century, and wasn’t replaced by the now more popular tea and coffee until the 1800s.

Full of festive spices and sweet blackberry flavours, this inky drink is going to becomes a season favourite of yours, for sure.

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Sbiten

  • 115g blackberry jam or bramble jelly
  •  honey
  • 1tsp cloves
  • 1 cinnamon stick
  • 1 sprig of fresh mint, or a pinch of dried
  • 1/2tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 625ml water

This recipe couldn’t be simpler. Put all your ingredients in a saucepan and bring it up to the boil, stirring to combine and to melt the jam.

Once boiling, reduce the heat and allow to simmer for 10-15 minutes.

Strain, and serve piping hot.

 

If you have leftover Sbiten, you can store it in the fridge for a day or two and reheat as needed. Realistically though, this sweet and spicy drink is going to vanish faster than you can say ‘Za zdorovje’!

Enjoy!

Lush Christmas review: Shower products

Hello kittens!

Today, I’ll be looking at the shower goodies Lush have put out for us this Christmas.

Beyond their ever popular shower gels, Lush have an array of innovative shower products to make you feel clean, fresh and adored. For Christmas they’ve released a bunch of these, including two Fun products, which directly help the children still affected by the Fukushima nuclear disaster.

Gold Fun

Rich in honey-caramel sweetness and pretty golden lustre, Gold Fun is as beautiful and decadent as it is, well, fun. Like all Fun products, this doughy soap can be used to wash your body, hair, as bubblebath and as a toy. The sweet and skin kind honey notes in this product are popular with kids of all ages, and this makes a great gift for someone who is young at heart.

 

Snowman Fun Kit

Looking for a Secret Santa gift that comes in at £5? The Snowman Fun kit is perfect. Sweet and fruity smelling but compliments moisturising carrot oil in this three coloured Fun set- black, orange and white. This kit can also make penguins! This is an awesome stocking filler for anyone who enjoys a bath (or a shower- fun works well in both). Also, you can make a beautiful inky black bath if you use just the black part of the product.

 

Snowman Shower Jelly

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Shower jellies are just shower gels with their water removed, and seaweed added to set them. They’re vegan, long lasting and tons of fun. This snowman has the same scent as the Snowman Fun Kit (which is the same scent as Carrot Soap, from 2014’s easter range) and the same ingredients- skin softening carrot oil and lovely fruity buchu. With all that seaweed, he’s extra moisturising too, and pretty darn robust. Either use him whole like a wobbly bar of soap, and allow to dry in his pot or on a soap dish, or break a piece off and scrub him inside a shower lily.

 

Rose Jam

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This is my favourite lush fragrance- floral yet heady and involved, grown up and sexy. This shower gel shares its scent with several year round products, but I am thrilled that this shower gel is back. Rich in organ oil, it is very moisturising, and makes a great shampoo as well as a shower gel. The double dose of rose is great for troubled winter skin and the vanilla is likewise very calming and gentle, while lemon brightens.

So White

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Crisp and appley, So White is as light as powder snow, and lovely as its name sake fairytale princess. This product was designed by the staff of the Kyoto Lush store, who were invited over to Lush HQ in Poole to work on a product. It shares its scent with the bath bomb of the same name. This is a great product to use in the morning, or any time you need a breath of fresh air. However, with soothing rose and moisturising rice bran oil, this is still a kind and caring product for the harsh winter months.

 

Hot Toddy

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I LOVE spicy scents and flavours, so I was thrilled to see this scent return (it used to be a bubble bar) as a glittery, festively red shower gel. This shower gel is like a big warm Christmas hug- warm and sweet clove, earthy patchouli, warming cinnamon leaf oil, aromatic and bright citrus notes and softening carrageenan seaweed. If you don’t love this product, I’m judging you. It’s like mulled wine, but for your skin!

 

Snow Fairy

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She’s baaaack…

You can hardly have failed to notice that the lady in pink has returned again this Christmas. Sweet and candy scented  and blissfully pink, she has a huge fanbase, and not just kids and teenage girls either. To me, Snow Fairy smells like pear drops. Other people get bubblegum or candy floss. Whatever she smells like, she’s delicious and adorable, and this year the shower gel is enriched with moisturising seaweed and pretty lustre.

 

The next and final part of the review will be all the other products Lush have brought out for Christmas this year- cleansers, lip and body care products.

See you soon!

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Cosy Crumble

Halloween has been and gone. Guy Fawkes’ Night is almost upon us. Christmas is just around the corner. Comfort food season has truly arrived.

When it comes to comfort food, some of the best dishes, whilst simple, take a long time cooking. That’s fine- gives you time to get on with Christmas card lists and catching up on Downton. However, I work pretty much full time, I’m surprisingly lazy, and I want my comfort food done quick. When it comes to main meals, that often means reheating portions, or pasta for me. When it comes to dessert, it means crumble.

You can’t go wrong with an apple crumble- they’re universally popular and extremely versatile. Autumn is apple season, but they are readily available all year round and as such are a kitchen staple, as are the rest of the ingredients in this simple but delicious pudding. Frankly, anyone who doesn’t like crumble is probably a cyborg, anyway, and as such should be cut from your social circle.

Here’s how I make a dessert in minutes, that goes in the oven to cook as soon as the main meal is out. Apologies for imperial measurements- this is how I was taught to make crumble by my mum, and it’s how I remember it.

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Cosy Crumble

  • 4oz Butter, cold
  • 4oz Caster sugar
  • 4oz Plain flour, plus an additional 1-2oz as required
  • 1tsp Cinnamon
  • 5 Eating apples (I used Braeburns. You can use cooking apples, but you will probably only need four, and you may wish to add additional sugar
  • Juice of half a lemon
  • 4oz Sultanas
  • Demerara Sugar and a further scant tsp Cinnamon to finish

 

Preheat the oven to 180c, or use a hot oven following cooking a main meal.

Rub the butter, caster sugar and flour together with your fingertips to form a crumbling crumb. If the mix is too soft and wet, add the additional flour an ounce at a time and try to crumble it again. Once the mix is working, don’t be too pedantic about crumb size. You don’t want to overwork the mixture, and I like the rustic look.

Next, peel and core your apples. Chop into bite size pieces- about 12 chunks per apple. Place the apple in your ovenproof dish, and acidulate as you go with the lemon juice.

Scatter over the sultanas, a good pinch of Demerata sugar and some cinnamon (a scant 1/2 tsp should suffice), and briefly mix the contents together. Try to even out the top a little.

Pour over the crumble topping in a thick layer, and sprinkle with another hefty pinch of Demerara and another scant 1/2 tsp of cinnamon to finish.

Bake for 30-35 minutes, until the top is crisp and slightly caramelised. Serve with lashings of custard, cream or ice cream, and scoff greedily.

 

If you really HATE sultanas, of course you can omit them. However, they plump up beautifully, and add a beautiful depth of flavour, and amber jewel tone quality to the dessert.

Go make this. RIGHT NOW.

Love and cuddles!

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