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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This recipe was a request by my gorgeous friend AQ. Haloumi cheese is deliciously salty it works perfectly with peas for a fresh texture and sweetness. The oily spicy flavour of the chorizo garnish balances out the sweet capsicum sauce. This recipes makes around 20 good sized Arancini Balls.

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The queen of nails has done it again with Green with Envy Xtreme Wear Nail Color. The nail vanish is thick and durable (hence the name) with many gorgeous bright colours!
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I adapted this recipe by Donna Hay’s Coconut and Ginger Baked Tapioca Custard. This dessert isn’t too sweet and is extremely light to eat. The flavours balance well with the egg custard. The texture of the longan and sago is very satisfying. I would definitely compare this dessert to a less sweeter version of a creme carmel.
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Continuing on from my last Philosophy bath and shower gel post, as promised I tested out my favourite recipe Raspberry Sorbet… How do you think it went?

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