Mac & Cheese

The next recipe is one of my all time favourite bakes… Chicken & Mushroom Mac & Cheese! It might not be as simple as some of the other recipes on here, but it’s just as delicious! Enjoy.

Ingredients:

  • 250 Pasta (I use Conchiglie, aka: shells)
  • Parmesan, mild Cheddar, Leerdammer, Mozzarella
  • Teaspoon of salt
  • Baby Chicken (cut in four pieces)
  • Chestnut mushrooms
  • Small peeled onion
  • Bay leaf
  • Cinnamon stick
  • Carda-mom’s the word
  • Turmeric powder
  • Cumin powder
  • Cloves
  • Ginger*
  • Garlic clove*
  • Flora butter (light)
  • Flour
  • Milk
  • Nutmeg

* optional

Method:

Pasta:

Begin by boiling the 1 & 1/2 litres of water… Once the water has boiled, add one teaspoon salt and then boil again for 2-3minutes. Add the macaroni for 4-5 minutes (you do this because it’s going to cook it some more in the oven later).

Chicken:

Fry the baby chicken in the pot (before boiling) for a bit, adding the boiling water (amount equivalent to a full kettle).

Stock:

To make the stock: include a small peeled onion (whole), one ‘bae’ leaf, cinnamon stick, cracked cardamom, quarter teaspoon turmeric powder, quarter teaspoon cumin powder and two or three cloves. You could add a peeled garlic clove and/or washed ginger for extra flavour.

Boil the chicken pieces for 20 minutes and then take off heat. Remove the chicken from the stock and transfer into sifter to drain the stock. Cover to protect against drying. Once cooled, use your fingertips to debone the chicken into chunks.

1 cup of sieved stock is to be set aside for the macaroni & cheese’s white sauce, with the rest left to freeze for use in another recipe at a later date.

The turmeric prevents inflammation while the cumin prevents bloating.

White sauce:

The white sauce needs four levelled tablespoons light Flora butter, four tablespoons flour, four cups of milk (semi-skimmed is my choice), grounded fresh nutmeg.

In a saucepan, melt the butter and add flour (on a high heat) to form a doughy mixture. Then, add gradual cups of milk, whisking as you go along (until it thickens).

Remember, once you start adding the milk, you should also be lowering the heat; this prevents the white sauce from burning. You’ll start to feel it thickening, continue to lower heat until the end and leave to simmer.

The tell-tale sign of ‘ready’ is when bubbles start appearing on the top of the mixture… As soon as you see them bubbles, turn off the heat and take off the hob, adding some grated nutmeg for extra flavour.

You’ll notice that I didn’t add salt, this is because the butter of my choice includes it.

Filling the Macaroni & Cheese:

Now, let’s get cheesy – bring the Leerdammer, mild Cheddar, Mozzarella and Parmesan (1-1/2 cups grated) into the mix. If you can’t locate some Leerdammer, you can use some Gruyere.

1/2 cup of the cheese is to be mixed with white sauce. The rest of the cheese is to be left until the end for garnish and/or mixed in with the chicken and mushroom layers.

One onion, sliced finely, fried with a squirt of olive oil, adding chestnut mushrooms (washed, dried, chopped and peeled – there’s dirt and sand in mushrooms, make sure you clean them properly). Once the onion has been shallow fried, push them to the back of the fryer, making room for the mush! Add the medium sliced mushrooms and turn up the heat to stop water from seeping out.

Mix mushroom and onion with spatula adding a dash of salt, ground pepper. Finally (for this part), add the chicken to the mushroom and onions (same seasoning).

Assembly:

Spread the 1-2 tablespoons of white sauce in the dish (to stop it from sticking), then add half the macaroni, half the chicken and mushroom (adding grated cheese *optional), and half the white sauce + half stock water (adding grated cheese *optional) and repeat.

At the end, garnish with white sauce and grated cheese. In order for the cheese not to burn, spread 2-3 tablespoons of milk on top of the cheese and more mushrooms.

Baking:

Coat the macaroni and cheese dish with silver foil, leave some room between the dish and the coating so as not to stick. Use a fork to pierce some holes into the foil.

At this point, your oven should’ve been preheated to 200 degrees. Before you bake the gratin, lower the heat to 180. Cook for 20-25 mins.

After baking for 20-25minutes, reduce heat to 150 and remove tin foil. Cook it some more for another 15-20 minutes until golden brown. Depending on your oven, the cooking time should last between 40-45 minutes (in all). Leave to cool for 20 minutes before serving.

Again, I ate the photo (included) too.

Prawn Cocktail

Today, I’ll be introducing you to my favourite three-course meal recipes. These will be easy to make, delicious to eat and a treat to look at.

This first recipe is a twist on the traditional prawn cocktail. I don’t know, can a prawn cocktail be traditional? I think so…

I came up with this while studying Catering at GCSE, and I’ve been making it ever since. It’s absolutely delicious and puts a fine-dining twist on the average, bog standard prawn cocktail that we’re used to. It’s delicious.

Ingredients for the prawn cocktail:

  • Fresh King Prawns/Shrimps/Langoustines
  • Avocado
  • Mixed leaves (I chose: spinach, watercress and rocket)
  • Caviar* (for garnish)
  • Dill

*optional

Marie Rose/Thousand Islands Dressing:

  • Mayonnaise
  • Ketchup
  • Tabasco*
  • Lemon juice
  • Ground pepper
  • Dash of paprika*

*optional

Method:

De-poop the langoustines… Yes, there’s a thread of absolute sh*t that runs through its back, remove that.

Next, you’ll want to boil some water and lemon zest together with a pinch of salt (adding a ‘bae’ leaf for flavouring). Once boiled, turn off the heat and take the saucepan off it ready to soak the prawns in boiling water for 3 and a half minutes.

FYI: you’re looking for a coral tone on the shrimps (that’s how you know they’re ready for assembling).

Remove the prawns from the boiling water and transfer into a sieve for drainage, before assembling all the ingredients into your favourite serving bowl/glass.

The assembling part is vital obvs, but everyone does it differently… I start by scattering some mixed leaves on the base, adding the avocado, prawn, and sauce with a sprinkle of caviar. Do this as many times (forming layers) at the end, just garnish with some dill.

Finally, add extra langoustines around the glass for decoration. Can’t have too much langoustines. They’re yummy.

This recipe is so delicious that I ate the picture included.

Louboutin Makeup Application

I think I’ve just discovered my achilles heel of pet hates…

In keeping with the ridiculous, most unhygienic and unsafe beauty hacks/inventions/ideas theme of tonight’s posts, I’d like to remind you of or introduce you to the PLEB who applies her foundation using a Louboutin. I can’t. I just, fully, cannot!

Where you’d ever look at your shoe and decide it’d work amazingly well as a prop to apply your foundation with (ON YOUR FACE), I just don’t know! Yes, she wrapped the bottom in cling film but come on… Bacteria is bacteria; and this is gross.

There’s no denying that ‘SadiaSlayy‘ looks stunning and/or like she has more than one braincell. So, I don’t understand what went wrong here. I really don’t.

Again, yes – her results are ‘floorless‘ but that’s only because those shoes weren’t being used for their SOLE purpose at the time – meaning they’re too far away from the floor…

Sadia, babe, invest in a beauty blender/brush. It’s cheaper, cleaner and gets the same results.

If you’re spending thousands of pounds/dollars on heels to apply your foundation with, you need nothing more than an intervention together with some life coaching.

Want to see how she does it? Watch Sadia apply her makeup with the heel below:

I can’t even believe I’m writing this, but have you ever used your shoes to apply foundation or any other product anywhere on your person? Get in touch. Write to me in the commentation sectionation. I’ll respond and reply to all, because I want to and I can…

Peace, love, light (and shoeless makeup applications)! 👠

Miamii

Xo

LED Lashes

Another post, another crazy cosmetics/beauty tech hack that I cannot get my head around… This time, it’s the turn of LED lashes. Lord, lord, lord, lord… No, not the singer who sings about Royals. The ACTUAL Great Lord! 🙏

Disclaimer: Rudolph had a very shiny nose not eyelashes.

I just don’t know why people can’t just decide that sticking electrics on their face is a no-go. Imagine paying a British Gas bill because you want to make your lashes light up. WHAT THE ACTUAL HELL?!

Yes, we all like a good rave once in a while but there are other ways going about it! For starters, buy a light up shirt or a glow stick – don’t attach LED lights to your lash-line! Is this not dangerous? Lights should never be that close to the eye, right?

I’m at a loss. Genuinely. I feel like I’m ripping these ideas to shreds today, and that’s not what I want…

I’m all for a glow up, but not when you’re ruining your lashes and potentially eyesight in the process. I just think it’s unsafe, not to mention silly. Sorry, not sorry.

It’s not that they look bad, ’cause they don’t (to someone who likes that sort of thing)… It’s just, they don’t seem safe to me… LEDs are lights which are similar to lasers. Therefore, you don’t need to be an optician to work out it’s dangerous… Of course, it’s not directly being shined into the eye but even so… Still, I don’t like the idea.

Apparently, these LED lashes were trialed in the Bay Area… I don’t think they’re BAE-y at all!

FYI: I’m all for LED shoes, LED bags, LED jewellery etc. but I do think sticking LEDs so close to your eyes is wrong. Come on, your eyes should be enough to light up the room, you don’t need LED lashes! No?

Check it out below. Enjoy.

Also, if you disagree with me about anything on here or just want to say hi, feel free to comment below. Talk to me.

Fidget Spinner Contour

There is an actual homosapien who uses a fidget spinner to apply his contour. No, I’m not joking! If you thought the world had well and truly lost it at boiled egg beauty blenders, there was some of ‘it’ found, apparently.

Look, I’m all for technology and wearable technology, but I do think this is a bit stupendous… Firstly, the fidget spinner spins on surfaces. Surfaces always have germs and bacteria. I may not be the most hygienic person in the world, but I’d never place my makeup brush on a kitchen counter or desk before applying make-up with it. Gross. This fidget spinner has also been touched by other people, I’m assuming? Grosser.

As lovely as James Charles‘ makeup is, I won’t get on board with the: ‘Fidget Spinner used to contour’ thing. Watch his tutorial below:

What are ‘Fidget Spinners’?

Fidget Spinners are cool gadgets that, in my opinion, are becoming overrated.

They were originally created to help children with autism cope with stress, but have since been used widely across the world…

According to reports, the lady who invented them hasn’t received any revenue from the idea because she struggled to afford patenting the idea in the early days (2005), when it wasn’t popular… However,  Catherine Hettinger (the inventor) has since spoken out, saying she’s “pleased about its popularity.

Well, there you go! A bit of factual information about Fidget spinner… That said, I still can’t find the bit where it says “they were designed as beauty tools to help with contour”, can you?