Outfit of the day

It is getting to that awkward time of year fashion wise, the end of summer but not yet fully autumn. Even though there is a slight chill in the air, it is still too warm for a coat. I find the staple biker jacket is an absolutely indispensable item during this transitional phase. It can be layered up over maxi dresses and looks cute paired with jeans and a sheer shirt. 

Faux leather jacket- Primark

Maxi dress- River Island

Ballet pumps- Primark

Studded bag- eBay 

Face of the day

Face of the day

Face:

 Maybelline Dream Satin Liquid in 030 Sand

Maybelline Dream Mousse Concealer in 04 Rose Beige

17 Instant Glow Bronzer in Light 

Topshop Blush in Flush

Lips:

17 Lip Liner in Rose Blush

Topshop lipstick in Brighton Rock

Stila Lip Glaze in Jolly

Eyes:

Maybelline The Colossal Volume Express Mascara (Cat Eyes) in Wild Black

Oriental Style Kimono

I am addicted to kimonos, they are a wardrobe staple for me at the moment because they are perfect for giving that boho/hippy feel to an outfit. This floral one I bought in Primark is an elegant choice for day or night and it looks so cute with a rock logo vest and skirt. 

Kimono-Primark

Bag-Marc B at Topshop

Outfit of the day: Grrr

This tiger top with galaxy print on it was a great find from Primark. I have seen similar styles elsewhere and it goes well with the chunky triple strand chain I also found there recently. The grey tube maxi skirt is from Primark too. It is simple but goes with everything. 

I love this Marc B chain handle bag because it looks like Chanel and Marc Jacobs Lola perfume is a peppery, velvety fragrance which always gets noticed.

Quick Eats

Basic omelette recipe:

2-3 Free Range Eggs.
2-3 Half eggshells filled with water.
Salt and Pepper.
Half a tablespoon of olive oil.

Whisk together the eggs and water in a bowl. You can just use a fork, a whisk is not necessary. Add a pinch of salt and sprinkle of black pepper as desired. Meanwhile heat the oil in a good non stick frying pan over a medium heat. When the oil is warmed, swirl the pan around to make sure the whole base of the pan is coated. Pour in the omelette mixture and wait for it to set on the bottom of the pan.
If you are having the omelette plain, just watch carefully as it sets. If not, add one of the fillings below*.

 When the omelette has set fully on the bottom of the pan and the egg is no longer too liquid,  carefully flip one half of the omelette over on to the other to make a half moon shape. Flip it over allowing it to cook thoroughly on each side.

Serve with salad, chips, French bread or anything else you wish. Bon Appetit!


* Here are a few ideas for other fillings you could add at this point if you wish to make the
omelette a bit more special:

Cheese- A combination of Jarlsberg and Mature Cheddar works well. Mozzarella is good too, mixed with a stronger cheese such as cheddar.
Gouda, Edam or any other cheese you desire other than soft cheese are good too. Wait for the cheese to melt slightly before flipping the omelette into a half moon.

Cheese and ham or bacon- Add chopped  cooked ham, pancetta or bacon to the cheese.

Chorizo/cooked sausage.

Cooked peeled prawns.

Tomatoes, fried onions or fried peppers.

Sliced cooked mushrooms

Drained tuna chunks.

The list is endless....

This is the method my mother taught me, and the good news is that it could not be easier. For those in need of fast food, the humble omelette is a great recipe to have in your repertoire. Inexpensive and easy to make, this is perfect for students,  busy people or those in need of a late night snack or nutritious breakfast. No hassle of weights or measures involved, simply crack the eggs into a mixing bowl then use a discarded half eggshell to measure out the water (1 egg= 1 half eggshell of water, 2 eggs= 2 half eggshells of water and so on).

Simple but delicious....

We all have those evenings when we relish just taking it easy. Naturally, such evenings don't call for a the course meal, but rather a quick and easy dish which can be taken to the sofa and eaten in front of a good tv show. The humble grilled cheese sandwich is the perfect dish for such an occasion, because it is so easy to make. One note is to use the best bread possible. Simple sliced bread works just fine if need be, but the better the bread, the better the sandwich so use uncut white farmhouse, poppy seed or sourdough if possible. Wholemeal works well, too.

Equipment

A sharp knife

A butter knife

A chopping board

A non stick frying pan or skillet

Ingredients

Two slices of bread per sandwich

Two to three slices of mature cheddar per sandwich

Room temperature butter/ spreadable butter/ spread e.g. Clover

Method

Slice the bread if using uncut. Slice two-three slices of cheese per sandwich. Preheat the pan/skillet on a medium heat. Butter the bread and place the cheese inside, as with an ordinary sandwich. Next, butter the outside of one side and place the sandwich in the pan butter side down. Carefully butter the other side of the sandwich as it lies face up in the pan. When the sandwich starts to sizzle (3-5 minutes cooking per side is a guide) flip it over and cook it on the other side. When the bread looks golden and slightly blackened, the cheese should be caramelized inside and the sandwich is ready to serve! 

Enjoy xo.

Other filing ideas:

Mozzarella and tomato

Jalapeno cheese

Tuna with grated cheese

Chorizo and cheese
Halloumi

....the possibilities are many and varied, but cooking times can vary depending on the sandwich filling, so keep an eye on the pan as it cooks to avoid disaster! 

 Preheat a non stick frying pan on a medium heat. Make a cheese sandwich as you usually would, but butter one side of the outside too.

Transfer to the pan, buttered side down

                                           Carefully butter the top facing side too

When the sandwich starts to sizzle, flip it using a spatula. The cooked side should look golden and crispy. You can cover the sandwich with a pan lid to speed up the cooking process.

When the sandwich is golden on the outside, the cheese fully melted in the centre, it is ready.