A new – high-performance, extremely mild makeup oil-free remover that removes all traces of eye and lip makeup, even waterproof and transfer-proof makeup, without having to rub. The result is a refreshing feeling with no oily residue left behind on the skin. Shake well before using.
Great for sensitive eyes and gentle enough for contact lens wearers to use.
Non-comedogenic, fragrance-free, and dermatologist and ophtamologist tested.
Enriched with cucumber and chamomile known for soothing the delicate eye area
Three juicy tinted lip balms for you – two rather posh and expensive ones and then a high street challenger with the most sumptuous and buttery texture. Tinted lip balm is a great way of wearing colour if you hate the maintenance of a true lipstick or want something more sheer and subtle. If you have thin lips, they can also help to make them look a little fuller, and if you have dry lips then the rich formulas are a bit more comfortable than your traditional lipstick.
Chanel Rouge Coco Shine isn’t strictly a balm, but it certainly behaves like one. Moisturising, smoothing and incredibly pleasing to apply and wear, it has a bit of added shine in comparison to many of the tinted lip balms available out there. Reveuse (above)is a summer shade but I don’t think (as far as I can remember!) that it’s a limited edition and so hopefully it’ll be around for years to come. Because it’s something of a winner, with just the right amount of peachiness to lift the lips and make them look “done”. You can find it online here, it’s £25.
Max Factor’s Colour Intensifying Balms are a great option if you like to customise your colour. You can leave it at one coat, which has a sheer, plumping effect, or layer it up for a more intense (as the name suggests!) hit. My favourite is Charming Coral – pictured above – I’m already about half of the way through because I use it even when I’m not out and about! It’s very moisturising and has a good buttery sheen. Find it at Boots.com
Dior Baume is another plumptious number; I’m pretty sure I’ve written about this before but I can’t find the post for some reason. My favourite shade is Belle de Printemps, above, which I would have thought would be gone by now as it was part of a collection, but I’ve just found it on Selfridges.com for £26. It’s a beautiful peachy shade, the brightest of the three here, and really gorgeous with very natural, minimal makeup.
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With liquid lipsticks taking over the beauty world, what better time to revisit a classic cult buy? Bourjois were ahead of the game with their Rouge EditionVelvet; a non-drying, intensely pigmented lip colour that feels as light as air to apply but has great lasting power. It’s so premium in feel, but at £8.99 it’s also distinctly easy on the wallet!
Rouge Edition Velvet comes in an extensive colour range, but I’ve picked out my three favourites for different occasions – an everyday peachy nude, a rock ‘n roll cool-toned brown that looks great with sultry eyes and then a bit of a wildcard for me…hot pinky-red! I find that the matte finish on the Rouge Edition Velvet lipsticks gives very bright colours a really chic and modern twist – I wouldn’t normally go for a fuchsia shade, but it’s so much easier to wear when it doesn’t have that hi-shine sort of finish.
Above are the three velvety liquid lipsticks I chose for my looks – clockwise from left to right, there’s the punchy pink-red Fu(n)chsia, my cool-toned nude Cool Brown and then the pretty peach, Honey Mood. I love a peachy shade on my lips and I chose to really prettify this one by using a matching blush on my cheeks. Continue reading →
I posted this video on Youtube months ago and totally forgot to put it up here on the website. Sorry about that! It’s the recipe for one of my all-time favourite dishes, Keema Curry. (Keema is just lamb mince, so don’t be put off by the unfamiliar.) The best thing about this dish, apart from the intense flavour and juicy, spicy meat, is that it has what I have taken to calling a “customisable heat”. I use little green chillis called rocket chillis and I leave them whole, so you can bite into them for lots of spice or easily pick them out if you can’t handle the heat. I really hope that you enjoy this recipe; I don’t eat a massive amount of red meat, but this lamb curry is my definite treat. You can add handfuls of fresh spinach at the end to up the iron content, and you can bulk out the leftovers with a can of chickpeas to stretch the meal over a couple of days. It’s the curry dish that just keeps on giving. (People who don’t eat meat/red meat/lamb: this dish works because of the meaty juices and the taste of the lamb. You could swap out the lamb for potatoes and chickpeas, but I promise I’ll do a veggie recipe soon that will be much more suited to those ingredients!)
Full Recipe and Ingredients List:
Serves 4 very well or 2 people over 3 meals, if chickpeas and spinach added to leftovers!
500g Lamb Mince
1 Onion, chopped
4 Cloves Garlic, crushed (I used this: http://goo.gl/v0lT03)
10-15 “Rocket” Chillis (small and hot), three chopped and the rest left whole with just the stalks removed
1 Green Pepper, chopped
Approx. 1/2 inch of fresh ginger, finely grated, or 1/2 tsp ground ginger
1tsp ground cumin
1tsp ground coriander
1tsp garam masala
1 tin chopped tomatoes
To serve: basmati rice, naan breads, yoghurt, pickled chillis (not authentic but I’m addicted to them.)
1) Fry chopped onion in a small amount of cooking fat – I used ghee, but you can use whatever oil you prefer or usually use. Probably not olive oil though, as it might have an odd taste with the spices!
2) When the onion is softened and a little golden, add chopped green pepper and all of the chillis and stir about for another 5-10 minutes. You can be crushing the garlic and grating your chilli as the onions and peppers are cooking – also, have an open tin of chopped tomatoes ready!
3) In with the keema (minced lamb) and fry it off briefly. Before it’s cooked through, add the garlic, ginger and the dry spices. This where you need to be on the ball; keep the spices and garlic moving because you want to release the beautiful aromas but you don’t want them to stick to the pan and catch! Burnt spices and garlic = a big no-no. Be ready with your chopped tomatoes, OR a small amount of water. If you find yourself panicking and the pan is too hot, just add a little water!
4) In with the chopped tomatoes. I swill the tin out with a bit of water and add that in too, but you don’t have to all at once. Season to taste and leave the pan of gorgeousness to simmer away!
5) The thing is with this curry is that the longer it’s been left, the better it tastes. Sometimes I cook it a whole day in advance – it’s better the day after, even the day after that! Give it at least twenty minutes or so, at any rate. Serve with basmati rice, with naans, chapatis, a dollop of yoghurt,
6) Customisations: less chilli if you can’t take any heat; fresh spinach added in approx five minutes from the end and left to wilt down into the sauce (VERY good for iron and adds a nice texture); a tin of drained chickpeas added to leftovers the next day bulks things out and provides a whole new dimension. I don’t bother with rice or with breads if I have chickpeas added, so it’s a good healthy option.
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