Bake it Blonde

Citrus Side Salad

2014-08-04T10:00:00.000+01:00

This has been my go-to salad for summer. Healthy, easy to make and only clean, fresh ingredients means we are winning all around. I often have it for dinner as a side with Vegetable Halloumi kebabs but honestly it goes with everything. More often than not I will eat it on its own with for lunch with an avocado to bulk it out a little.

Anyone who reads my Instagram got a sneak peek when I posted a picture of my lunch last week.

The addition of the grapefruit and orange segments to the peppery rocket leaves means that every so often you get a lovely pop of fresh citrus and it gives the dish a summery edge. Plus who can resist those beautiful pink and orange colours, so pretty.

This salad came to life as a complete accident. I was on a health kick after getting back from my holiday but was craving something different. I love salads but more often than not I always turn to the basic Greek salad, Chicken Ceaser, Tuna Nicoise or Chicken Cobb - tasty but kind of boring.

So I raided my fridge and came up with the idea of adding citrus fruits, they provide a little sweetness and variation while remaining a savoury dish. so as not to spoil the healthy purpose or overpower the delicate citrus flavours of the salad, the dressing is simply olive oil, the grapefruit and orange juice and a splash or balsamic vinegar.

I hope you give this salad a try, you won't regret it!

Ingredients: (makes 2-3 side salads or one large salad)
1 Pink Grapefruit
1 large orange
1/2 cucumber
Mixed salad leaves (I used rocked, watercress and spinach)

For the dressing:
Grapefruit juice
Orange juice
2tbsp olive oil
1 tbsp balsamic vinegar

Method:
1. Segment the orange and the grapefruit. To do this, slice of the top and the bottom of the fruit and using a sharp knife, cut off the remaining peel down the sides. Then slice in-between the skin of the fruit segments and remove the segments. Don't forget to keep the juice and fruit pith for the dressing.
2.Arrange salad leaves on a plate and place the orange and grapefruit segments ontop.
3.Slice cucumber into segments and scatter over the salad leaves.
4. In a small bowl, add the fruit juice and squeeze the juice from the leftover pith. Combine with the olive oil and balsamic and mix well.
Depending on the amount of juice gained from the fruits, balsamic and oil can be added to compensate.
5. Dress the salad and serve immediately.

I would love to see your baking creations - if you decide to make this salad or any of the other recipes on my blog, don't forget to let me know! Tag @bakeitblonde on Twitter or Instagram so I can see all of your delicious attempts!
xx

Baked Sweet Potato Fries

2014-07-30T10:00:00.000+01:00

My savoury comfort food has to be baked sweet potato. Rub it with coconut oil, sprinkle on some salt and then let it do its thing in the oven for a good 45minutes (depending on size) at 180-200 degrees celcius. Perfection.

Yes, Yes, I know, baked potatoes can be incredibly boring - often i crave the simplicity but sometimes they just don't cut it. Sometime you just have to make the extra effort and make them a little more special. That's where my Baked Sweet Potato Fries come in. Deliciously crunchy, soft and sweet with a little paprika kick, these babies are addictive.

The perfect fries are an art form. These are baked not fried and made with sweet potato instead of regular so lean towards the healthier end of the fries scale.

The trick with baking fries is to spread them apart on the baking tray so that none of the fries touch, that way the edges get to crisp up nicely whilst the insides remain fluffy. Having a lot of fries piled ontop of each other will cause them to steam in the oven rather than bake, leaving you with a tray full of soggy fries. Gross.

If you're making a big batch of fries for more than one person (or one, very hungry person) you may need to use more than one baking tray - a little more to wash up but trust me it's worth it.

What you should end up with are perfectly cooked, slightly crisp, wonderfully fluffy sweet potato fry heaven.

Ingredients:(per person)
Sweet Potato
1 tsp oil (I use coconut but simple olive oil or vegetable oil work well)
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper

Method:
1. Using a sharp knife, slice off the pointed ends of the sweet potato and cut lengthways down the middle.
2. Cut each half into 1/2cm thick fries.
3. Combine the sweet potato slices, oil, paprika, salt and pepper in a bowl and tip onto a baking tray lined with parchment paper.
4. Arrange the fries so that no two are touching.
5. Bake at 180degrees celcius for 20 minutes.

Note: Sweet potatoes may easily be substituted for regular potatoes but may need a few extra minutes baking time.

xx

I would love to see your baking creations - if you decide to make these cookies or any of the other recipes on my blog, don't forget to let me know! Tag @bakeitblonde on Twitter or Instagram so I can see all of your delicious attempts!

Chocolate Pecan Oatmeal Cookies

2014-07-21T12:35:00.001+01:00

Cookies have to be my favourite comfort food. Sometimes a good batch is all you need to get you over those hump days.

For me, cookies are the only food that get me through holiday preparations. All that washing, ironing and packing becomes much more tolerable when theres a plate of cookies to make your way through. My favourites are these Chocolate pecan Oatmeal ones - chewy in the middle, crispy on the outside, healthy enough to pretend that they're good for you with a little drizzle of chocolate at the end to satisfy any cravings.

Easy to whip up and impress a crowd - or secretly devour them all on your own (I won't tell anyone, promise!).

Ingredients: (makes 15 cookies)
1 1/2 cups pecans
200g unsalted butter, at room temperature
110g dark brown sugar, lightly packed
100g granulated sugar
1 egg, at room temperature
2 teaspoons pure vanilla extract
100g all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
125g rolled oats

Method:
1. Chop pecan nuts into smaller pieces, approx 3 pieces per pecan.
2. Beat together the butter, brown sugar and granulated sugar until they come together to form a smooth past and has lightened in colour.
3. Add the eggs and vanilla and mix until smooth.
4. Sift together flour, baking powder and salt and add to the wet ingredients, stirring slowly to incorporate and then beat to combine.
5. Add the oats and pecans until just combined.
6. Roll 2inch balls of the cookie dough and place on a baking tray at least 5cm apart. Refrigerate for 2hours.
7. Preheat the oven to 180 degrees celcius.
8. Take the chilled dough balls out of the fridge and bake for 12-15 minutes, until they are lightly browned.
9. Transfer to a baking rack and allow to cool.

Best served still warm with vanilla ice cream!
I would love to see your baking creations - if you decide to make these cookies or any of the other recipes on my blog, don't forget to let me know! Tag @bakeitblonde on Twitter or Instagram so I can see all of your delicious attempts!
xx

Damson and Co., Soho

2014-07-16T10:00:00.000+01:00

So I'm a little late to the Damson and Co. hype. It's been all over the blogoshphere and food websites for a while now. but it wasn't until a downpour at London Proud the other week saw us dashing into the nearest cosy looking tearoom in Soho.

And so my love affair with Damson and co. began.

Damson and Co are a relatively new, independent cafe tucked away on Brewer Street. It takes lot of confidence to set up in Soho where the competition is fierce, and I respect them for that. The cafe is perfect for a catch up with friends and the bench by the window is a great spot for some first-class people watching.

I would recommend it as more of a lunch spot rather than dinner, with the plates being on the small side. The food is delicious however, lots of plates of charcuterie, superfood salads and fresh seafood. I opted for the roasted salmon with a sweet potato and beetroot salad - simply, clean and healthy; perfect for a light lunch paired with a cup of Earl grey.

It has a quirky, old-fashioned atmosphere and their attention to detail is wonderful - tea's are served with in a teapot with their own metal strainer and a tiny milk-bottle full of milk. A well-balanced mix of vintage and modern. I especially liked the mismatched cup and saucer!

If you're anything like me and have a 'London' list of all the cafe's and restaurants you've bookmarked to try out - I'd go ahead and add Damson and Co., a beautiful, quirky little cafe with lots of character.

xx

Minnie Mouse Chocolate Cupcakes with White Chocolate Frosting

2014-07-14T09:30:00.000+01:00

Hello everyone, it's been a while! I'm sorry for the radio silence recently, I hope you didn't miss me too much but I can promise that Bake it Blonde is back and better than ever! So for my first post back I thought I'd show you some adorable Minnie Mouse Cupcakes that I made for my friend Nettie's birthday recently.

Nettie is an extremely talented artist and great friend, you can check out her work here: nettiewakefield.net. Her portfolio is fantastic and one of the reverse portraits may even be of yours truly! - can you guess which one?

This was my first time experimenting with fondant icing and I'm really happy with how Minnie's bows turned out. It was a little daunting working with materials that are new to me but I loved the challenge and I'm definitely looking forward to experimenting with fondant in the future.

(FYI my camera is broken at the minute so I do apologise for the less than perfect photography but its all about the baking, right?)

These cupcakes were surprisingly easy to make, however do take a little bit of patience in the assembly. The most fiddly part was the fondant bows but with a little practice - ok, a lot of practice bows - they turned out exactly how I wanted.

Ingredients: (makes 12)

Chocolate Cupcakes:
150g Unsalted Butter
150g Caster Sugar
3 medium eggs
100g Self Raising Flour
50g Cocoa powder

White Chocolate Frosting:
110g unsalted butter
250g icing sugar
150g white chocolate
1 tablespoon semi-skimmed milk(possibly)

Minnie Mouse Decorations:
Red Fondant (approx 25g for 12 bows)
20g White Chocolate
24 Giant Chocolate Buttons

Method:

1.Preheat oven to 160degrees celcius.
2. To make the chocolate sponge, cream together the butter and sugar until the butter lightens in colour. Add in the flour, cocoa and eggs little by little and mix until smooth.
3. Spoon mixture evenly into cupcake cases, making sure they are only around two-thirds full and have space to rise.I used red and white polkadot cases to carry on the Minnie Mouse theme.
4. Bake cupcakes for 15-20minutes until risen and a skewer inserted into the middle comes out clean. Set aside on a wire tray to cool.
5. Roll out fondant, if it sticks sprinkle the work surface with a little icing sugar.
6. Cut a 5cm x 1cm strip , pinch both ends to form a crease and bring in to the middle to create the two loops of the bow. Seal with a little water.
7. Cut a separate thinner strip 1cm x 0.5cm and wrap around the middle to conceal the seams.
8. For a full fondant bow tutorial see here.
9. Melt 20g of the white chocolate and use the tip of a fork to create polkadots on the fondant bows.
10. for the white chocolate frosting, mix together the butter and half the icing sugar until they form a smooth paste. Continue adding the rest of the icing sugar until smooth.
11. Melt 150g white chocolate and add to the buttercream mixture.
12. At this point, depending on the consistency of the buttercream, you may need to add the mil to thin it out. Remember it needs to be thick enough to pipe and retain tis shape.
13. Transfer the buttercream to a piping bag with a star tip and pipe swirls onto the cooled cupcakes.
14. Add two chocolate buttons for ears and a fondant bow in the middle to create the minnie mouse look.

I would love to see your baking creations - if you decide to make these Minnie Mouse cupcakes or any of the other recipes on my blog, don't forget to let me know! Tag @bakeitblonde on Twitter or Instagram so I can see all of your delicious attempts!

xx

Kitchen Challenge: Chocolate Eclairs

2014-05-30T13:23:00.000+01:00

It’s time for a challenge. I created this blog as a way to share my passion for baking and cooking with the world, but also to push myself to experiment and try new recipes and ingredient combinations.

This month I challenged myself with choux pastry. Pastry is an area in which I feel I can do the basics, shortctust mostly – enough for pies and tarts, but have always been nervous to experiment with. Until now I had associated éclairs and profiteroles as desserts that needed to be bought, not made – I had certainly never dreamed of making them myself.

I always had a weakness for éclairs. Lined up on the bakers shelves, their light airy pastry sandwiching fresh whipped cream topped with smooth glossy chocolate, to make such a piece of artwork myself seemed way beyond my abilities. You have to be a professional pastry chef right?

However, after a little internet research and with my trusty Leith’s Baking Bible, I quickly realised that there wasn’t any special equipment or gadgets required, just a saucepan, mixing bowl and a piping bag. All of which I already have in my cupboards. Now nothing could stop me.

Choux pastry is one of those fantastic goods that looks a lot more difficult than it is. Not many people make their own and therefore are thoroughly impressed when someone else does. I baked a batch of these at the weekend and still cannot get my head around how easy and quick they were to make.

Ingredients (makes 12)

Choux Pastry:
50g unsalted butter
120ml water
65g plain flour
Pinch of salt
2 eggs

Filling:
200ml whipping cream
5tsp icing sugar, sifted
1tsp vanilla extract

Icing:
100g dark chocolate

Method:

1. Preheat oven to 200celcius. 2. In a large saucepan, heat butter and water over a gentle heat until the butter has melted. Take care not to heat the water too much, it needs to be warm enough to melt the butter but shouldn’t evaporate
3. Sift flour and salt onto a piece of greaseproof paper or into a bowl.
4. When the butter has melted, quickly bring the liquid to the boil and tip the flour into the saucepan.
5. Take the pan off the heat and beat quickly with a wooden spoon until the flour and butter have combined into a smooth, glossy dough.
6. Place the pan back on the heat and continue to beat the dough for about a minute whilst it cooks slightly. Your dough is ready when it forms a ball in the centre and doesn’t stick to the sides.
7. Transfer the dough to a mixing bowl and allow to cool until lukewarm.
8. Beat the eggs in a separate bowl and then slowly beat the egg into the dough. Do this in stages as you may not need all the egg, you are looking for the dough to resemble a smooth, shiny paste.
9. Spoon the dough into a piping bag with around a 1.5cm nozzle attached (you can also just cut the bag to the required diameter if you don’t have the correct size nozzle.
10. Pipe 10cm lengths onto a greased baking tray.
11. Sprinkle the tray with a few drops of water (take care not to wet the dough) and place in to oven for 15 minutes.
12. After 15 minutes, reduce the temperature to 170celcius (do not open the door) and continue baking until golden brown and crisp. This should take around 10 minutes.
13. Take the tray out of the oven and poke holes in each side of the sausage-shape to release the steam.
14. If your pastry is not completely crisp, return to the oven for another 5 minutes.
15. Transfer to a wire rack to cool completely.
16. To make the filling, whip the cream, sugar and vanilla together until it forms medium to stiff peaks. Transfer to a piping bag.
17. Using a sharp knife cut the pastry shells in half and pipe a line of cream down the length of the pastry shell and sandwich them back together.
18. Melt the chocolate using a double boiler or in the microwave (short 30 second bursts) and allow to cool a little.
19. Dip the top pastry shell into the chocolate and place back on top of the whipped cream.
20. Allow chocolate to set and serve.

Rock and Roll

2014-05-28T12:28:00.001+01:00

Rock and Roll by bakeitblonde featuring bright purses

Fashion Inspiration: Bank Holiday BBQ

2014-05-27T15:45:00.001+01:00

So I know this is primarily a food blog but when I discovered Polyvore whilst reading another blog, I knew I had to create a post.

Its such a great website that allows you to browse mood and inspiration boards, design your own, and shop your finds - all in the same place! I am still new to it but so far I am having lots of fun with this new creative outlet and experimenting with everything they have to offer.

So here's my very first creation, following on from my last BBQ post - what I would wear to a bank holiday BBQ. Really this look works for any relaxed, outside event. I am obsessed with a white and blue colour palette at the minute - so clean and crisp, and I think that the gold studded sandals with the straw fedora give it the perfect boho vibe.

Bank Holiday BBQ by bakeitblonde featuring backpacks bags

I hope to be making a lot more of these but dont worry I wont turn this into a fashion blog! If you do want see the rest of my creations and be kept up to date, follow my Polyvore page: http://bakeitblonde.polyvore.com/

xx

Chicken Cobb Salad

2014-05-22T10:23:00.000+01:00

While I love baking all sorts of rich, gooey desserts, every once in a while we all need something healthy. Or at least something which pretends to be. Healthier if you will.

This Chicken Cobb Salad is one of those. This is a salad for the salad-haters. Or the rest of us when we just don’t feel like being healthy but know we really should. Despite the blue cheese and bacon pieces (which can be kept to a minimum to up the health-factor), this salad isn’t all bad.

Avocados are a wonder food – full of good fats and great for your skin, and the chicken breast and hard-boiled eggs are a great source of protein.

Essentially, this is a salad which everyone can enjoy. Mixand match the quantities to meet your requirements and everyone’s happy. There’s no point in depriving yourself of everything delicious or we would all just eat piles of lettuce. I love lettuce, but its very boring on its own.

So enjoy your salads, add one or two more indulgent ingredients and cut the snacks elsewhere if you’re calorie counting. This would be great served family-style with each of the components in small bowls, that way even the pickiest of eaters will be satisfied.

Ingredients (serves 2)
2 chicken breasts
4 rashers smoked bacon
3 eggs
Cherry tomatoes, halved
1 avocado, cubed
1 heart romaine lettuce
3tbsp Olive Oil
1tbsp Balsamic vinegar

Method:

1. Preheat oven to 180celcuis

2. Place chicken and bacon rashers on an oven tray and bake until the chicken is cooked through. Mine took around 15minutes but thicker breastsmay take more time. If your bacon cooks faster, take it out after 10-12minutes.

3. Place eggs in a saucepan and cover with cold water. Bring to the boil and boil for another 6-8 minutes for soft boiled eggs or 8-10minutes for hard boiled.

4. In a large bowl, chop up your lettuce into bite size pieces,combine with avocado, tomatoes and dressing.

5. Once your chicken is done, using two forks shred it and add to the salad.

6. Break the bacon into pieces and add to the salad.

7. Peel the hardboiled eggs and cut into quarters.

8. Combine all ingredients and serve.

Essential tips for BBQ-ing

2014-05-19T13:22:00.000+01:00

We’ve all been there, the sun comes out and of course no one wants to be inside for a second longer than they have to be, let alone cooking away in a hot a kitchen. That’s why the humble BBQ is the perfect way to create simple, tasty dishes with minimum fuss and maximum outdoor exposure.

It doesn’t have to be expensive either.

Of course the more money you chose to spend on meat the better quality it will be, but the supermarket have some great deals on meats at the minute and a simple marinade to maximise flavour is all you need. There’s a whole science behind marinating meat so that the acids can break down the muscle and connective proteins in meats, but all you really need to know is that even a couple of hours marinating and your meat will be tender and full of flavour.

Another helpful thing about a BBQ is that the host doesn’t have to do everything, people are usually keen to pitch in and bring a side dish or dessert, that’s what it’s all about. Easy eating with family and friends in the sunshine.

There’s something about a barbeque that turns cooking into an event and even the most reluctant chefs will find themselves eager to join in. So make sure this weekend you get a group together and enjoy a family-style barbeque with your loved ones.

a little snap from Patrick's Hawaiian-themed BBQ over the weekend
Before you do however, have a quick look below and read my top tips for getting the most out of your BBQ:

Get it hot: Preheat your grill for at least 15-20minutes before you want to start cooking. A simple ‘hand-test’ is easy enough to gage the temperature of your grill. Place your hand above the grill and time how long it is before you need to move it – 2 seconds = very hot, 4-6 seconds = medium heat, 8-10 seconds = low heat.

Keep it clean: make sure you brush down your grill before you use it and give it a good scrub after. It easier to remove debris when the grill is hot so give it a good brush whilst you’re waiting for it to heat up to remove the remains of the last BBQ.

Oil it up: Make sure you rub a little oil on your grill to prevent parts of the food sticking to it. Changes are they will be the parts that have soaked up that wonderful smokey BBQ flavour and it’s a shame to leave it stuck to the grill.

Patience: Talking about that wonderful smokey BBQ flavour, try to resist the urge to flip your meat every 2minutes, you want to flip it only once or twice throughout cooking toe ensure that the lovely caramelised BBQ crust can develop. Also, don’t squish the meat to try and cook it faster, the lovely juices will seep out and you’ll end up with horrible dry meat.

Separation is key: Make sure you use separate plates and utensils for raw and cooked meat to stop contamination and don’t forget to check your meat is properly cooked through before serving to your guests.

Rest is best: although it may be tempting to skip this step, try and let your meat rest for 5-10minutes after cooking. This is to let it soak up all of its juices and remain succulent and tender. I promise it won’t go cold and will be totally worth it.

The Job Interview: Tips for success

2014-05-14T09:37:00.000+01:00

As a few of you may have noticed from reading this post I have had a job interview. Now many people think that applying for the job is the difficulty and once you've got an interview then the hard part’s over. Think again my friend.

Job interviews are a minefield of good etiquette and implications. What you don’t say can have just as much effect as what you do.

It is therefore important to be as prepared as possible so that by the time the interview takes place you can be calm and confident, rather than a nervous wreck.

Interviews can be a daunting experience, so make sure you my top tips for nailing the interview and getting one step closer to success!

Do your homework: Research the company – who they are, what they do, what their work ethos is.

These are all pretty standard things you will need to know before your interview. What people overlook however seems to be how they will fit in with the company. So as well as looking at what they do and how they operate, have some answers prepared as to how your personality and skills will add to the company and what you bring with you. It’s a great way of selling your strengths as benefits to the company without seeming like you’re big headed.

Have a look and see if the company has been in the news recently or won any rewards.

Whilst it might not be headline news on the TV or in the newspapers, most companies have a news section as part of their website which publishes articles outlining the company’s successes and other things of note. Have a read and they will provide you with enough material to talk about the company in a positive manner whilst at the same time showing that you took the initiative to look at little further and read more widely. You can also link the company’s successes as the reasons why you wish to work for them.

Dress for success.

What you wear to an interview can have a huge effect on how it goes. If you wear something that makes you feel uncomfortable or self-conscious it will be clear to others and affect how they perceive you as a person. Whether you accept it or not, what you wear and how you wear it is a huge indicator of your personality, self-confidence and status. The key here is to help the interviewer to visualise you as part of their team and contributing to the company. Make sure that your clothes fit you well, are clean and ironed and that you hair and makeup is subtle and unfussy.

It is important here to do a little research on the company and what their employees wear, try and fit in with the environment and company ethos. If it has a casual dress code a suit may be considered a no-no, whereas in other companies anything less than an immaculate suit would be frowned upon.

Try not to become too stressed about what you wear, the main thing is not to wear something that will distract the interviewer and take away from your interview answers. They want to remember you for the great things you said and your sparkling personality, not the scuffed shoes and shirt stain.

Body language

Body language is a big thing. You need to show the interviewer your character both verbally and non-verbally.

Make sure you greet the interviewer with a firm handshake, introduce yourself with confidence and most importantly remember their name when they give it to you. Remembering someone’s name is important as it shows you are engaged and present, it is also noticed if you use their name when thanking them for their time at the end. The personal touches matter.

Look at people when you are talking to them or when they address you. Eye contact is very important and shows the interviewer that you can stay focused. It’s also just good manners. If you are being interviewed by multiple people, make sure you acknowledge each of them and then return your attention to the person who asked you the question. Don’t forget to smile!

Watch yourself.

Keep on top of any nervous fidgeting or movement and stop it. You don’t want anything to distract the interviewer from what you are saying. Noone wants to be remembered as ‘the fidgeter’. Instead, sit up straight and lean slightly forward, this conveys confidence and interest and keeps the interviewer engaged with what you are saying.

I hope these tips help, if you have any more please share in the comments so that others can benefit too!!

In case you missed it, don’t forget to check out my post on 5 Top Tips To Help You With Your Job Search.

xx

Flourless Chocolate Cake (Gluten Free)

2014-05-12T12:21:00.000+01:00

So I have a little confession to make. I have never baked a gluten – free recipe before. To be fair, I am not gluten intolerant and therefore have had no real reason to, but at the minute I am all about pushing the boundaries and trying new things.

And you know what? I absolutely loved it. Relatively easy to make with only a few more steps than a traditional chocolate cake of this type, the extra effort produces wonderfully dense, moist and gooey chocolate heaven. No-one will notice the lack of flour and after trying this out, I am seriously considering replacing this as my go-to chocolate cake recipe.

It does require a little preparation (total time from ingredients to table is 3-4 hours) so not exactly something you can whip up last minute. However, I have heard from a reputable source that this cake freezes perfectly and requires only around 10 minutes thawing time before eating. It is therefore a great recipe to make when you have a little more kitchen time, freeze in portion sizes, and you will never be caught short if a friend pops over for a cup of tea or when you want to serve a little something with coffees after supper. Perfect as the star of the show or as an after dinner treat.

One last thing I would mention, due to the lack of flour in the recipe it does sink in the middle. I personally don’t mind this but if you want to make it into a showstopper dessert to serve to guests, I would suggest filling it with fresh raspberries or your favourite fruit.

    Ingredients:
    300g plain chocolate, broken into pieces
    225g salted butter, cubed
    225g caster sugar
    6 eggs, separated
    2teaspoons vanilla extract
    1 tablespoon icing sugar to decorate
    Optional: fresh raspberries to decorate

    Method:

Preheat oven to 180celcius.
Grease a 23cm cake tin and line with baking parchment. Set aside.
Melt the chocolate over a double-boiler or using 30 second bursts in the microwave
Stir in the butter until both are melted and combined.
Stir in the caster sugar until combined.
Add the egg yolks and vanilla extract until the batter is smooth and silky.
Add 2-3 tablespoons boiling water to the batter, combine and set aside.
In a separate bowl, whisk the egg whites until they form stiff peaks.
1/3 at a time, fold the egg whites into the chocolate batter trying to keep as much air in as possible.
Pour batter into cake tine and bake for 45-55minutes, until a knife inserted into the centre comes out clean.
Allow to cool completely in the tin and then refrigerate for a minimum of 2 hours.
Once ready to serve (or freeze) allow to warm to room temperature and remove from cake tin. Cut into slices or bite-size pieces.
Decorate with fresh raspberries and sifted icing sugar.

Summer Fruits Hand-Pies

2014-05-09T10:50:00.001+01:00

So things have been pretty hectic recently.

Job interviews (I actually got one!) graduations, even more bank holidays – seriously, four in April/May and not another until August? something’s not right. Whilst I’m getting used to the 4 day work weeks, a part of me can’t wait for things to settle down a little so I can get back to some form of routine.

These hand pies are my go to saviour when everything seems to be moving at warp speed and you don’t have a second to think about food. They make a great grab-and-go breakfast, quick lunch, dessert when you have last minute guests, or are wonderful as part of an afternoon tea spread.

You can make the pastry from scratch or you can use ready-made, it’s completely up to you – I have used both and the outcome is just as delicious. If you’re looking for a quick, go to recipe that can be made from the contents of your freezer (once defrosted) then this is the one for you.

To make these summer fruit hand-pies, you will need:

    Ingredients:
    Shortcrust Pastry: (or store-bought)
    125g plain flour
    pinch of salt
    55g butter, cubed

    200g Fresh or frozen mixed berries (blackberries, raspberries, redcurrants, blackcurrants, blueberries)
    2 tablespoons icing sugar
    1 egg
    1 teaspoon granulated sugar

    Method:
If using store bought pastry, allow to defrost and skip to step 4.

Add the flour, salt and butter to a large bowl and rub between your fingertips until the ingredients combine and resemble breadcrumbs.
Using a knife, add cold water one tablespoon at a time, using only as much as required to form the dough.
Wrap in cling film and chill for a minimum of 15 minutes.
Preheat oven to 190celcius.
Whilst the pastry dough is chilling, add 200g mixed berries to a large saucepan and allow to cook gently on a low heat. If using fresh berries, you may need to add 1-2 tablespoons cold water, if using frozen there is no need.
As the berries begin to break down and form a sauce stir in icing sugar.
Once at the desired consistency – depending on how large you wish the fruit pieces to be – drain the fruit using a sieve and keep the fruit juice
Set aside and allow to cool.
Lightly dust a work surface with flour and using a rolling pin, roll out the pastry until it is approximately 2-3mm high.
Cut the pastry into squares, roughly double the width that you wish the hand-pies to be. Mine were on the larger size and around 20-25cm.
Spoon the summer fruits into the centre of the pastry and fold the pastry over the top.
Using a sharp knife, round the edges so that the hand pies resemble half-moon shapes
Use a fork to press and seal the edges and the knife to score lines into the top of the pie in order for steam to escape.
Brush the top of the pie with egg and sprinkle with sugar.
Place on a parchment-lined baking sheet and bake in the oven for 25-30 minutes
(baking times will vary depending on the size, so keep an eye on them after around 20minutes)
Take out of the oven when golden brown and bubbling with fruit juice.

Serve with the extra fruit juice that was held back.
xx

Salted Caramel Banoffee Bars

2014-05-07T10:00:00.000+01:00

In case you missed it, over the weekend I made this incredible salted caramel sauce. However I soon realised that there was only so much that I could eat with a spoon straight out of the jar. There is a limit, and I reached it. So I decided to use it to make salted caramel banoffee bars.

Just look at that gooey caramel centre…

I find that making banoffee bars rather than a banoffee pie is much more suited to social gatherings as they come in perfect bite-size pieces and everyone gets to see all the lovely layers of goodness. So invite a few friends round and whip up a batch of these and watch them disappear into a wave of ooohs and aahs!!

    Ingredients:
    12 digestive biscuits
    75g unsalted butter
    3 large bananas
    Salted Caramel sauce (or any store-bought alternative)
    200 ml Whipping cream
    Chocolate (to garnish)

    Method:

Butter and line a baking tin with baking parchment. Cut the baking parchment so that the edges are draped over the sides – these bits are helpful to use as handles when trying to get the bars out of the tin later on.
Melt the butter in the microwave. I find that 30 second blasts usually suffice so as not to burn the butter.
Crush your digestive biscuits into crumbs and mix with the melted butter. Your biscuit crumbs should soak up the butter but not be wet.
Press the biscuit crumb and butter mixture into the bottom of the tin and place in the fridge for at least 30minutes to set.
Once set, spread the caramel sauce over the biscuit layer and top with banana pieces.
Using a whisk or hand mixer, whip the cream until it can stand up on its own (medium peaks).
Spread an even layer of the cream on top of the banana pieces and finish with grated chocolate.
Allow to set in the fridge for at least 1 hour.
Once ready, use the handles to free the banoffee pie from the baking tin and using a sharp knife, cut into bars.

Serve with extra cream or vanilla ice cream.

xx

Salted Caramel Sauce

2014-05-05T10:13:00.002+01:00

Happy Bank holiday guys and girls!! For once the sun is actually shining and now is the time to treat ourselves. I can’t think of a better way to do this than with homemade salted caramel sauce. I made this a couple of days ago and it has been staring at me from the fridge ever since.

While I obviously recommend eating this out of the jar with a spoon, this sauce is also fantastic drizzled over ice-cream, brownies or quite frankly, anything else your heart desires.

Salted caramel sauce and pancakes? Yes please. And Bacon? Oh go on then. It really is a struggle not to eat this with everything – your tastebuds will thank me, your waistline not so much.

I always steered away from anything involving sugar work in the past as it is well known for being tricky, but my recipe is as simple as can be. No sugar thermometers or fancy gadgets, just follow these simple steps and you will have perfectly done salted caramel sauce every time.

A few words of advice before we start:
- Make sure everything is pre-measured and within arms reach, things move pretty fast in this recipe and there’s no time to be weighing and measuring on the go.
- Use a saucepan with high sides, once you add the cream it fizzes and froths a lot and the last thing you want is it to overflow and have to clean that mess up. Trust me on this one.

    Ingredients:
    1 cup sugar
    ½ cup water
    ¾ cup heavy whipping cream
    1tsp vanilla
    ¼ teaspoon salt

   Method:

Over a medium heat, whisk together the sugar and water until dissolved.
Once dissolved completely, put down the whisk and allow the mixture to boil away. It should take anywhere between 5-8 minutes for your clear sugar syrup to turn a deep amber colour.
If your sugar starts to turn amber at the sides first, don’t worry – swirl the sugar around the saucepan to incorporate and continue to let the sugar caramelize – do not use the whisk!
Once your sugar has turned a deep amber colour and you can smell the sugar has caramelized, have your whisk at the ready and slowly stream in the whipping cream, whisking constantly. Whisk furiously until combined and take the saucepan off the heat.
Continue stirring as the caramel thickens.
Add in salt and vanilla and whisk to combine.

Once it has cooled you will have perfect salted caramel sauce for all your dipping and drizzling needs. Check back on Wednesday for my favourite way to use this sauce.

xx

NOTE: If decanting into a jar, please remember
not to put hot liquids into cold jars as it can cause
the glass to smash. I filled my jar with boiling water
first to warm up the glass before pouring
in the caramel and allowing to cool completely.

Mushroom and Asparagus Risotto

2014-05-01T09:26:00.001+01:00

For me, there is little else more comforting that a big bowl of carbs. Pasta may be the obvious choice for a carb-fest but when done right, Risotto can be a welcome break from the norm. In this dish the earthy, woody flavours of the mushrooms are lightened with the crunchy asparagus and makes a wonderfully comforting Spring dinner.

Yes, it takes a little more love and attention is required but this is the perfect excuse to shut yourself in the kitchen for a while, open up Netflix/Spotify and engage yourself in a little me-time. Not only will you find that the stresses of the day seem much less significant when you’re bopping along to Justin Timberlake (just me?) but you can reward yourself with a silky, creamy risotto at the end of it all.

For this easy Spring dish you will need:

    Ingredients:
    Porcini Mushroom paste
    1.2L Vegetable Stock
    Onion
    2 garlic cloves (omit the porcini paste has this already included)
    250g chestnut mushrooms
    200g Asparagus
    400g risotto rice
    Small glass white wine
    2tbsp Crème Fraiche
    Parsley
    Parmesan

   Method:

Dice your onion and add to a large pan. Cook on low heat for 5mins until they start to turn translucent.
Add garlic and sliced chestnut mushrooms and cook until the mushrooms begin to soften (about a further 8mins.
Add the porcini paste and combine with the onions and mushrooms.
Tip the rice into the saucepan and cook for 1 minute.
Pour over the wine and allow bubble so that the alcohol evaporates.
Add a little of the stock (around 200ml) and stir slowly until the rice has absorbed almost all of the liquid.
Continue adding the liquid, 200ml at a time, and keep stirring until all the liquid has been absorbed.
Around halfway into this process, add the Asparagus pieces and stir to combine.
Taste the rice to check it is cooked, it should be slightly al dente (if undercooked keep adding boiling water until desired texture is reached) , season with salt and pepper to taste.
Once the rice is done, turn off the heat and stir through 2tbsp crème fraiche and 50g Parmesan.
Spoon into bowls and serve with Parsley and extra Parmesan.

Fresh Raspberry Victoria Sponge

2014-04-29T11:26:00.000+01:00

Weekends aren’t proper weekends until they involve cake. I baked this little beauty up on Saturday morning and by Sunday it was almost gone,I may or may not have had a slice for breakfast.

So the job hunt is continuing, but that’s about all there is to report, its continuing. It has been extremely difficult trying to find something I absolutely love and to get paid for it. Maybe one day I will just pack up and start my own bakery. That would be the dream. Anyway, before I start thinking about how I can afford cookery school, let me tell you more about this cake.

A basic sponge is the first recipe my Grandma taught me how to bake, the most simple of recipes 100g sugar, butter and flour and 2 eggs – what can go wrong? In the good old days we baked this recipe into buns (yes, that’s cupcakes for all of you non-Yorkshire folk) and drizzled with icing.

My baking skills have progressed somewhat since then but the simplicity and versatility of that recipe will never leave me. It makes great butterfly buns, and as seen below, when the quantities are increased it makes a fantastic Victoria sponge. Increase it again and you could have yourself a three or even four-tiered creation. If that were the case I would suggest a buttercream filling rather than whipped cream to support the weight of the extra tiers.

(my breakfast slice)

For a wonderfully moist, light Victoria sponge here’s what you’ll need:

Ingredients:
200g unsalted butter
200g caster sugar
4 eggs
200g self-raising flour
1tsp vanilla extract
2tbsp Raspberry jam
200g fresh raspberries
200ml whipping cream

Method:

Butter two 23cm cake tins and preheat the oven to 190C/ 375F.
Cream together butter and sugar. Try to keep mixing after it has combined, you want to incorporate as much air as possible and your butter/sugar mix should lighten in colour.
In small batches add in the eggs and flour. I like to add 1 egg and 50g of flour, mix until combined and then repeat.
Add in your vanilla extract and a splash of milk, mix until combined.
Split your mixture between your buttered cake tins and bake in the oven for 20minutes or until a cocktail stick in the centre of each cake comes out clean.
Once baked, transfer onto a wire rack to cool completely.
Whilst the cakes are cooling, use a hand mixer or whisk to whip the cream to stiff peaks.
Once cooled, decide which will be your bottom cake layer and which will be the top, invert the bottom layer so that the flat bases are touching.
Spread the raspberry jam onto the bottom layer, top with whipped cream.
Place a quarter of the fresh raspberries into the cream and top with the second cake layer.
Pipe or spoon the rest of the whipped cream onto the top of the cake and top with the rest of the raspberries.

Bank Holiday Brunch

2014-04-22T13:16:00.001+01:00

A truly simple, easy-going brunch recipe.
Classic smoked salmon and scrambled eggs, elevated with a creamy, garlic spread.

My bank holiday was all about relaxing and my cooking was no different. I wanted to make easy stress-free recipes that required minimal time in the kitchen so that I could spend maximum time socialising. Enter this recipe, a great brunch that took less 10minutes to make.

What you’ll need:

Crusty bread suitable for toasting
Boursin
Greek yogurt
4 eggs
Smoked salmon
Dill

Slice your bread and pop into the toaster.

In a small bowl combine your boursin with enough greek yogurt to create a smooth garlic paste. Spread this onto your toast. (I also added a little Dill to the spread at this step but it’s entirely optional)

Melt a knob of butter into a frying pan, add 4 eggs with 2 egg-shell’s worth of tapwater (1/2 a shell per egg).

I recently read that milk should be avoided when making scrambled eggs as it is this which creates the watery residue, by using water instead this evaporates into steam which creates wonderfully light and fluffy scrambled eggs.

Cook on a low heat, scraping the bottom of the pan regularly until your eggs are cooked exactly how you like them.

Pile onto the waiting toast, top with smoked salmon and a dill garnish.

I served mine with a large glass of freshly squeezed orange juice and a bowl of Greek yogurt with fresh strawberries.

5 Top Tips To Help You With Your Job Search

2014-04-16T14:29:00.001+01:00

I am currently job-searching. It’s not that I was unhappy in my previous job – it just wasn’t for me. I think it’s important in life to identify areas which can be improved on and work hard to shape your life the way you want it.

Working 9 hours a day, 5 days a week is a significant chunk of your life, so its important to make sure that you are using that time to further your overall ambitions and goals. Unhappiness at work often permeates into other areas in our lives and its essential to identify any unhappiness, isolate the cause, and remedy it. We can’t all be singers or sports players and earn money doing what we love, but there is a happy medium out there.

So what can you do?

Get out there and see what other companies are offering. You may be ideally suited for your job but not your current work environment – so look for vacancies in similar positions. Hate your job but love the company? See if you can transfer to a different area/team/role within the organisation. You will never know until you start to look. You may even find that you already have the perfect job but needed to see what was out there in order to view it from a different perspective.

Change can be a daunting prospect, so here are my 5 top tips to help you with your search:

Use contacts. Speak to everyone and anyone. They already know you and probabLy like you – use their bias to your advantage. Chances are they will know someone who is hiring or keep their eyes and ears open for you. Personal recommendations can go a long way.

Use the internet. Every company will have their own ‘Careers’ section (there is usually a link right at the bottom of their homepage) and nearly every online newspaper has their own ‘Jobs’ section where companies and recruitment agencies advertise vacancies. Also, don’t underestimate the power of social media – if companies are looking for new people, chances are that they will use all of the tools at their disposal – Facebook, Twitter, Linked in - to tell you about vacancies, check them all.

Be Proactive. You’ve identified a specific company you want to work at but their careers section isn’t showing any vacancies. Do not give up. Write them a letter explaining how much you wish to work for them and outline all of the great qualities you possess that which you can bring to their company. Attach your CV and mail it to them. Your shot in the dark might turn out to be the nudge they needed to open a position.

Search. Apply. Repeat. Rome wasn’t built in a day, and nor will your dream job be handed to you after the first application. It could, but it’s unlikely. Apply for everything you can find that suits your requirements and keep checking back for more vacancies. Websites advertise new positions every day, so if they arent showing you what you want to see straight away, make a mental note and circle back in a few days to see if anything new has come up.

Don’t give up. Your dream job is out there, you’ve just got to stay positive and keep looking. Your future self will thank you.

"The art of being happy lies in the power of extracting happiness from common things."

xx

Easy, Weeknight Chilli Recipe

2014-04-14T12:16:00.002+01:00

When the sun is shining, a bowl of chilli might not be the first dinner option that comes to mind. While dinner tables are being filled with salads, the somewhat wintery chilli is often overlooked. Not at my dinner table! I love the comforting embrace that a steaming bowl of chilli can give you, and if paired with salad or tortilla chips it can easily transition the seasons and remain a weeknight staple.

Whilst we all know the best chilli is slow cooked to achieve perfection, not all of us have the time or patience to spend hours slow cooking our dinner. The following recipe is simple, and can be ready in as little as half an hour (although best left to simmer as long as you can) and so is perfect for a quick and hearty weeknight dinner.

What you’ll need (serves 4)

500g minced meat (I used pork but beef would work well too)
1 white onion, diced
2 garlic cloves, finely sliced
400g chopped tomatoes
400g kidney beans
1 small glass of red wine (optional)
1tbsp cayenne pepper
2tbsp paprika
Salt and pepper to taste

What to do:
Add your meat to a hot pan, I tend not to use any il here as the fat content in the meat will melt and coat the pan nicely, ensuring your meat doesn’t stick!

Brown your meat for 4-5mins and add your diced onions.

Allow to cook until the onions are translucent and the meat is cooked thoroughly (the excess water should have boiled away and the mince should be browned and crumbly.

Add garlic, paprika and cayenne pepper (this makes quite a spicy chilli so halve the cayenne pepper if you have a milder palette)

Once combined, add the red wine and allow the alcohol to cook off for 1-2mins (if not using wine, skip this step and continue on to the next)

Add chopped tomatoes and reduce heat to a simmer.

At this point, your chilli will look rather wet. This is normal, it now needs to be left to simmer for a minimum of 10mins to ensure the flavours have completely combined and the sauce has reduced. If you can, leave it for as long as possible – your tastebuds will thank you!

Add your kidney beans 5mins before serving and allow to heat through. Serve with tortilla chips, salad, or steamed cabbage a la Rosie Londoner! (I tried it and it’s much more delicious than it sounds – it has become a regular rice/spaghetti substitute in my house).

I would love to see your creations - don't forget to tweet me @Bakeitblonde with your photos!

xx

Double chocolate, fruit and nut bark

2014-04-11T11:23:00.000+01:00

With Easter coming up, I’m hugely into homemade gifts at the minute - Pinterest I blame you. A little extra effort to give gifts a personal touch that make even the simplest of creations pretty special.

My double chocolate, fruit and nut bark fits the bill perfectly. Store cupboard ingredients and minimal assembly required (I’m not sure this counts as cooking) ensures even the most culinary-challenged amongst us can whip these up.

I prefer to go for more classic flavours – raisins, cranberries, cashews and almonds- but feel free to be as adventurous as you like.

Here are a few combinations to inspire you:

Biscuit pieces, marshmallows and cherries
Bananas and toasted walnuts (great served with vanilla ice cream)
Strawberry, Pistachio and white chocolate
Honeycomb (crunchie bars), pretzels and a drizzle of caramel

I cannot stress how easy this is to make, you'll kick yourself for not doing it sooner...

First off, get your ingredients ready (I ditched the chocolate coated raisins and yogurt coated strawberries last minute)

In a heat resistant bowl over a pan of simmering water, melt the chocolate until it is silky smooth

Once it is melted, pour out onto a baking tray lined with baking parchment (cling film works here too)

Finally, add your favourite toppings and refrigerate until set. And that's all there is to it -I did warn you this was unbelievably easy!

Try and get a mixture a colours and textures to make it as appealing as possible. I love the glossy red cranberry jewels and how they stand out against the chocolate.

I also added a drizzle of white chocolate at the end because, well chocolate is awesome. Double chocolate is therefore doubly awesome.

Once cooled, break into pieces and admire your creation.

These make great gifts wrapped in a cellophane bag and tied with a pretty ribbon.

xx

Want it Wednesday: Spring Knits

2014-04-09T10:42:00.001+01:00

Spring is finally here. I've said it which makes it official, naturally.When the sun shone through my curtains last weekend I knew it would be the first Spring-wardrobe weekend, I put on my new floral dress and was ready to embrace the season.

Turns out I was a little over-enthusiastic. Whilst the outside world looked like Spring had finally arrived, in reality it was still cold.

Now we're in April, I refuse to wear my winter clothes. No thankyou. Winter was far too long for my liking and it is time for a change. The solution? Spring Knits.

Not the chunky but ever so comfy jumpers that were our winter best-friends, these knits are a sleeker, more refined way of keeping the chill out. Paired with jeans and flats or over a spring dress, these are the perfect transition piece. Here are my top 10 pastel beauties in shops at the moment:

1.Topshop £40.00
2.HM £9.99
3.HM £34.99
4.ZARA £17.99
5.Topshop £36.00
6.HM £39.99
7.Topshop £48.00
8.Topshop £46.00
9.Miss Selfridge £19.60
10.Zara £12.99

What's your perfect transition piece?

xx

Justin Timberlake - The 20/20 Experience World Tour

2014-04-07T12:03:00.000+01:00

I have been a Justin Timberlake fan since his curly haired, double-denim wearing *NSYNC days. Naturally therefore, when P text me saying she had a spare ticket for his 20/20 Experience World tour I was beyond excited. There may have been some screaming.

When the evening finally arrived, we drove down the Sheffield - classic JT hits blaring all the way - to lay our eyes on the man himself.

We were not disappointed. A showman through and through, Justin (yes, we're on first name terms) played a fantastic 3-hour set which we sang and danced our way through. Not one to be an album-pusher (nobody likes a money grabber) he played all the greats from accross his career Senorita, Cry me a river, Rock your Body, My Love, Sexy Back, My Love,Holy Grail... along with my faves from his 20/20 Experience album Pusher Love Girl, Suit & Tie, Let the Grove Get In and closed the show on a high with Mirrors.

All in all I beleive he played the best bits of 25-30 hits.

The stage was simple enough, a honeycomb design with various colours/images projected onto it - no distractions or fancy sets needed, his talent speaks volumes.

Singer, Dancer, Guitarist and Pianist is there anything this man can't do?

At one point the most beautiful white, Grand piano ascended from the floor.... casual.

Halfway through the show, the front half of the stage lifted up and transported him to the middle of the arena, where more of his adoring fans got a close up.

He truly is a an excellent performer and adores his fans, the entire show was designed around his fans getting the best experience and he definitely achieved it. It was all of the best bits of his singing career so far wrapped up into a wonderful set - his dancing was superb (as were the backup dancers), he took time to have a little chat with the audience and ensured that as many people as possible got a great view.

One guy even proposed....and got a personal congratulations from the great man himself(thankfully, she said yes!)

I'm still buzzing and its been a week. Until next time Mr. Timberlake, and I'll leave you lucky things with a (slightly blurry) close up of JT in all his glory...

Simple Scones

2014-04-03T12:18:00.000+01:00

Is anyone else watching Mary Berry’s cooking show over on BBC1? I’ve been watching it on iPlayer and I have to say, she is wonderful. The passion she has for simple, traditional recipes is incredible and they always manage to look mouth-wateringly good.

After watching the episode on afternoon tea, I was inspired to make some scones, plus I still have ton of jam to get through – 5 jars, what was I thinking? It’s a lovely, quick recipe made with store cupboard ingredients – perfect for when you have guests over or just feel like putting your feet up and nibbling on something a little more refined.

Serve these still warm with butter, jam and lashings of clotted cream if you’re feeling naughty.

What you’ll need:

225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)

What to do:

Preheat your oven to 220c/425f and lightly grease a baking sheet
Weigh out your flour and butter and rub together until it forms a crumble-like mixture

Stir in the sugar and the milk and mix until you get a soft dough
(the dough is quite wet at this stage so add a little more flour if needed)
Turn the dough out onto a floured work surface and knead a little until the dough is soft and well combined

Roll out the dough until it is around 2cm in thickness and then use a biscuit cutter to cut out the scones
(it helps to flour the cutter slightly first to prevent sticking)

Line up the scones on your baking tray and brush the tops with the beaten egg

Bake in the oven for around 12 minutes

Your scones should be nicely risen and golden brown on top. Cut in half and top with butter and jam or jam and clotted cream (or all three!)

a very quick photo taken with my phone - they were too good not to eat straight away!
A perfect little pick me up with a nice cuppa.

xx

Nailed it.

2014-04-01T08:50:00.000+01:00

One thing you guys may not know about me – I have a slight obsession with nail art. Nothing over the top, I prefer a subtle design that doesn’t scream at you but is an extra detail to those who do notice it.

Another thing, I get bored very easily and change the design a lot. As you can see from my last post, I originally painted my nails with a cute zig zag stripe going down the middle. Two days later and it’s changed again.

One element that hadn’t changed however is the base. I picked up ‘Lilacism’ from Essie the other day and I can’t get over how good it looks on. It nails the spring pastel trend whilst being subtle enough to wear every day. It also looks great on paler skin tones, and after a long winter pale is definitely me at the minute. I find that other pastel shades I have tried in the past tend to wash me out slightly.

I paired the lilac base with French tips and a leopard print feature nail. The French tips were insanely easy as I used my new Barry M Nail Art Pen. It is similar in design to the tipex pen in that you pump the nib to fill the tip with nail paint. So far I have used it to draw hearts, stripes and zig zags and I can’t wait to try out polka dots.

There’s something about freshly painted nails that always brighten my day. That little extra something that makes me feel good. What does it for you? xx