The most common hair removal technique is waxing next to laser but have you heard of threading?
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Red velvet cake taste like a perfect balance between chocolate and vanilla. It’s commonly served with delicious cream cheese frosting and is deep brownish red colour. Pretty much it’s just made with coco powder added with butter or buttermilk. The bright red colour is achieved by adding red food colouring or in some recipes beetroot. This recipe is extremely simple and easy to make… I must warn you, the mixture does look like vomit for the first part of the process but comes together once you add the flour. The white chocolate bits are optional but I prefer to add them as they produce delicious little moist sockets.
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A collection of Polaroids on my favourite obsessions for this month.
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I have absolutely no doubt in my mind that everyone loves ice cream. There’s just something about that cold creamy texture that puts a smile on everyone’s face. Not forgetting about that joyful sugar high that only last for 30 minutes but definitely contributes to the experience. There’s literally hundreds of flavours that shine gorgeous bright colours. Chefs are getting more adventurous with flavours, the good old vanilla or strawberry just isn’t enough to compete with salted caramel or even bacon ice cream. We see food being more fashionable from the wonderful Willy Wonka mind of Heston Blumenthal using Molecular Gastronomy to portray art on a plate or pop stars like Katy Perry whose videos always incorporate desserts and sweets.
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I created this recipe by accident (I guess that’s how all the best recipes are created). I really wanted to make a moist white chocolate cake to go with cherries as they are currently in season. The reason why I used the combination of brown and white sugar was because I ran out of brown sugar and needed to substitute the remainder with something. The end result was after the crust was deliciously sticky and toffee like, the middle was extremely moist due to the white chocolate bits added and the cherries balanced out the sweetness of the cake. This recipe currently my favourite and I’m happy to be sharing it with you!
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I love the aroma of baked tarragon and lemon with chicken. This recipe makes the most perfect succulent and moist roast chicken, I guarantee there will be no left overs! Nothing better than to serve it with a creamy Tarragon Béarnaise Sauce and your choice of sides.
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