GHD V Gold

Hello,

If you follow (or stalk) my inundated Twitter feed (sorry for tweeting so much – not a fan? Mute me.), you’ll know that I discovered how to curl my approximately 4cm long (grown a WHOPPING two since I tweeted) hair follicles using a GHD!

I’m rubbish at anything to do with hair styling… This sort of explains the ‘homeless head of hair look’ (6 and a half days per week) that I rock so well…

So, anyway – as if by magic I turned on my GHD and the rest is ‘kinky’ (the hair type) history!

I remember the moment I discovered this talent well… There I was with my 7 tonne knee – which swelled up like Roald Dahl’s GIANT peach – elevated, wanting something to do… I turned the straighteners on and went at it with my hair (after applying heat-protection spray, #PutSomethingOnTheTopOfIt as the Vidal Sassoon version of Jezza would say).

To be honest, there’s no ‘hocus pocus’ behind it… It’s just literally wrapping my (what seems like) couple of strands around the hot iron and hoping for the best… Upon release-tion, I was left with somewhat curlier hair.

Look, I forgot to mention that my hair is naturally curly, but it’s ‘slept in’ curls. You know when you sleep oddly and wake up with crinkles? Yeah, that. #SexyAF. Marry me, now. Or not. It’s up to you…

Back to my hair, I loved using the iron to curl my hair with.  It’s so much easier than a ting-tong for me tbh. Why? Probably because I honestly thought I was ‘clinically’ double jointed… No, seriously! What I mean is, like it’d never show up in tests but I also can’t hold anothing without looking weird (my opinion, everyone else’s shabillot)… Jheeze, I’m sounding more attractive by the second, aren’t I?!

I’m still unsure how 26 years (in Autumn) later, I’ve yet to be snapped up by an ALLIGATOR or a CROC! Let’s not tempt fate though, before I end up in a Steve Irwin (God rest his soul) situ…

Lord only knows how this post has gone from hair styling to a discussion about amphibians, but it is what is (and it is what it ain’t).

Peace out,

Curl on,

Miams!

P.S. if you thought I was going to give you a walkthrough of how to curl your hair using a GHD,  alI can say is: soz! I don’t have your hair length… I’ve only been awarded my own. Therefore, I can’t tell you how easy it is going to be for you.

Then again, you most probably already know, right? This might be old news… I’m a late developer (in everything). So, you’ve probably just come here to read me taking the piss out of myself. Which, tbh – I don’t blame you. <3

What hair straightener do I use? GHD V Gold Marine Allure, it’s so ALLURING that bae still doesn’t want to know.

Summer in the City

When it comes to experimenting, dressing up, there is absolutely no better playground than summer. The season is like a blank warm canvas waiting for you to fill it with as many colors, styles and prints as you can. In order to lend a helping hand in making you the chicest, hot(test) child in the city, we come with five amazing style tips, so snag them and rock them all summer long.

Casual chic

White shirts have gotten a seriously fun makeover, and the once staple item of the corporate world is now here to conquer the street style scene. Unbutton it a bit, show off the collarbone and add a subtle gold necklace or a chic silk neck scarf for that touch of flair. Don’t settle for jeans, (although they make a killer combo with a white shirt too). Summer calls for color, so and if red is yours, embrace it with a pair of red culottes. These pants look great on everyone; they have that casual chic quality to them, and the just above the ankle length makes the legs look even longer, especially when accompanied with a pair of simple strappy sandals. A touch of nude can be found in a solid tote, and you are ready for any and every time of day and occasion.

Girl of summer

Summer in the City

Stripes have definitely stood the test of time and this season they come not only to play, but to win the breezy, beachy summer game. Bare the legs, but also the shoulders, and make it even more fun with some ruffles. Flat sandals are definitely your best choice, whether you are sipping a cappuccino on a gorgeous terrace, or going for a lunch date. Throw in a crossbody bag instead of a clutch (equally elegant, but frees the hands) and with a cute hat to top things off, you will be oozing the ultimate girl of summer vibe.

A touch of drama

You put on a simple grey shirt and a pair of your most flattering jeans. It’s good enough, but there is something missing to elevate the outfit. That something is a long, bold and vibrant kaftan. This garment has enormous, almost magical powers of turning a fine but kind of bland outfit into something powerful and dramatic. Its best feature is that it’s so conspicuous and chic that you can wear the simplest, most casual outfit there is, like a white tee and cut-off denim shorts, and you will still manage to turn heads when you walk by. Nude, block-heel sandals in a neutral color, with a solid tote to match, and you are good to go, all effortlessly flamboyant and all.

Classic with a twist

Summer in the City

We are all well-aware by now that jumpsuits are absolute fashion chameleons. They can be playful, super chic and elegant, but always providing you with a look of timeless class. If you thought that black is not a summer color, think again, because a black jumpsuit is the perfect choice for evening cocktails and outdoor parties. It is simplicity at its finest, however, for a bit of twist, why not master the art of headscarves? They keep the hair away from the face, accentuate your facial features, and give the look that perfect, trendy retro vibe.

One garment to rule them all

There is no clothing item more powerful and more feminine than a dress, and even more so if it’s a backless, full-skirt maxi dress. While florals may not be exactly groundbreaking, they have the power to take one’s breath away. For that reason, this is the type of dress that you should wear to impress and knock someone off their feet, make their heart skip a bit (accidental rhyme). The best part, it doesn’t only look stunning, but it gives you a lot of movement, makes you feel sexy and comfortable in your own skin, which makes it the perfect garment for a romantic summer night. Not that anything could turn the focus from a maxi dress, but just to be on the safe side flat sandals and a small clutch in nude are the way to go.

Peter is a beauty and fashion editor at Bonafide Supernova and High Style Life magazine, living between UK and Australia. Follow Peter on Twitter for more tips.

Crêpe de Suzette

 

The last of my three course meal posts… Yep, it’s time for my Crêpe de Suzette recipe (which is far from crap). Enjoy! For the first time today, the image used is my own (and I ate it, quelle surprise).

Ingredients:

Pancake mix:

2 eggs

1 cup milk

1 1/2 to 2 cups of flour

Pinch of salt

Zest of lemon

1/4 teaspoon of olive or vegetable oil

1 tablespoon brown sugar

Suzette (Lemon & Sugar) Sauce/Syrup:

1 orange

1 clementine

1 lemon

4 tablespoons brown sugar

1 tablespoon Grand Marnier or orange Curaçao liqueur (you can substitute these liqueurs to any syrup that you like)

Zest of an orange (garnish)

Method:

Pancake mix:

Whisk eggs, add pinch of salt, sugar (and vanilla essence optional) together with the lemon zest. Once that’s done, add the milk and gradually mix in flour. Leave in the fridge to cool for 30 minutes to set and coagulate.

In a pancake pan, squirt two to three drops of oil and spread all over using paper towel.

Heat the pancake pan, and once heated  (using the big, deep spoon) transfer the measured pancake mix from the bowl into the pan. This should be done on a medium-high heat. Only flip when bubbles burst and it looks dry. If you flip it too early, it’ll break. After flipping, wait a couple of minutes and then you’ll notice brown spots begin to form on the bottom, that’s the sign that you’re looking for – they’re ready to plate.

Suzette syrup:

Juice the lemon, orange and clementine, adding two tablespoons of brown sugar (mixing thoroughly). In a frying pan, add the rest of brown sugar (2 tablespoons). As they begin to melt, begin pouring in the juices of lemon and clementines. After the flavours start to blend together on a medium heat, begin adding the liquor.

As soon as you start to notice that they’re coming together, turn down the heat (low) and start lining up the wrapped pancakes to soak in the flavours. Spoon some of the sauce from the side to spread across the pancakes and that’s literally it… Turn off your hobs, plate up and dig in!

(You can garnish it with the zest of an orange.)

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.