The first time I made Shashuka I used the wrong pan. I used a casserole dish that I assumed was okay to use on the hob as well as in the oven. Oh how wrong I was. I was vaguely aware of a popping sound as I started heating the oil and garlic but didn’t think anything of it and continued to cook until everything was perfect and ready to be served up for brunch (and for maybe a photograph or two 😉 ). Sunny came strolling in to the kitchen just as I was about to lift the pot off the hob and carry it over to the table and, as I did, the whole top half of the pan came off in one clean crack and the shashuka slopped out the side and all over the hob.
I was left holding the top half of the dish in total shock, staring at all my hard work dribble down the side of the counter while Sunny exploded with laughter beside me. Oops! 🙂
This recipe kind of reminds me of the “Wake Up Juice” that Marty McFly feeds to Doc Brown in Back to the Future Part III when he’s passed out in 1885 (one of my favourite movies of all time!). It’s got a punch that’ll put you back on your feet after a heavy night out! The egg and crumbly feta are just the kind of comfort food you need when you’re hungover, while the vodka, lime and chilli flakes give it a bit of a zing.
Summer Shashuka with Vodka and Lime
1 400g can of tomato passata
1 crushed clove of garlic
1 yellow bell pepper, roughly chopped
100g diced and crumbled feta
50 ml vodka
Juice of half a lime (use the other half to garnish)
As many eggs as you fancy 😉
25g chilli flakes
Chopped chives to garnish
A handful of spinach to garnish
Pomegranate seeds to garnish
Salt and pepper to season
Crusty bread to dunk
Firstly, make sure you’ve got a hob proof pan (*eye roll*) and then heat up a little olive oil. Lightly cook the garlic until slightly brown, add the bell pepper, then pour in the vodka and lime juice. Add the tomato passata and chilli flakes and bring to the boil, then turn down the heat and simmer for 25 minutes to allow the flavours to develop.
Drop in the diced feta, and then crack in your eggs. Cook for 5 minutes until the eggs are cooked on the outside but soft in the middle.
Add your garnish; crumble the rest of the feta over the top, drop in the spinach and chopped chives, and sprinkle pomegranate seeds over the top.
Serve with crusty bread. 🙂
In case you’re wondering, we had to throw the pot; there was just no saving it. Sunny found it absolutely hilarious – especially as I’d spent such a long time cooking it and then styling it for a photograph if it turned out well. We salvaged what we could of the Shashuka and sat down to eat it and had a good laugh. “Hey, look on the bright side,” Sunny said. “At least we don’t have to wash up that pot now.” Ha.
Just before I turned thirty, I cut my hair short. I didn’t tell anyone I was going to do it, I just dropped into a London salon I’d searched up on Google that day at work, went armed with a couple of pictures I’d saved from Pinterest on the train ride, and I had the whole lot lopped off. SNIP SNIP. For someone who felt like her long hair had defined her throughout her teens and early twenties, this took guts. And while the decision was impulsive and was put down by those around me to Saturn’s Return, the truth was that I did it – and decided that I needed to do it – because I felt like I’d completely lost control of my hair. It was in bad shape and was making me miserable every time I looked in the mirror.
The long, mermaid hair I’d always thought of as “me” had split and thinned out to the extent that I’d actually stopped wearing it down, and just putting it into a lanky, limp ponytail made me upset. It just looked awful. Something had changed around the time that I moved to London. London water is HARD, and the chalky residue it left behind every time I washed my hair was drying it out. It was so damaged that it was falling out in terrifying chunks in the shower or when I brushed it. And even though Sunny and everyone around me kept telling me that it wasn’t as bad as I thought it was, I refused to hear them. But then I also refused to do the one thing I could to get it back under control. Instead of getting it cut, I desperately clung on to the meager strands I had even though they were beyond help.
Finally deciding to let those dead ends rest in peace was the first step I took to getting my hair back, and three years of hard work later, it’s looking so much thicker and healthier. I mean, it’s not perfect by any means, but I’m happy with it. I think I’ve finally found a routine that works. 🙂
When I was seventeen I had hair down to my waist and my whole hair care regime involved my Mum dragging me to her hairdresser once a year where I mournfully parted with an inch of a dead ends. Then, during my twenties it became horribly clear that the old ways just weren’t cutting it anymore (…see what I did there 😉 ). My fine, dry hair was far more prone to breakage than it used to be (thanks London water!) and so far more susceptible to splits. That meant that the longer I left it between trims, the thinner my hair got as the split ends made their way up the hair shaft. Nowadays I’m still a bit lacsy-daisy about getting my ass down to the hairdressers regularly, but as soon as I see the ends drying out and splitting, I go and part with as much hair as I need to to keep the hair I do have looking healthy.
Less Washing & Heat Styling
I used to wash my hair every day – and sure it kept my hair clean and restyled, but by doing so I stripped it of all its natural oils. Plus heat styling every day on top of that made it dry, which in turn left it brittle. These days I wash my hair no more than three times a week (I like the Garnier Ultimate Blends Sensitive Scalp Shampoo and Conditioner) and heat style it as little as possible. (It also helps that the water here in Cardiff is nice and soft).
Keep it Simple when it comes to Products
When my hair was at its worst I started buying expensive shampoos, conditioners and miracle oils to sort it out. But that was a waste of time and money. My hair was already broken, and layering heavy moisture-rich products on top just weighed it down, stressed out my scalp and no matter how expensive they were they were never going to be able to bring my dead ends back to life. These days I’ve stripped my products back and only use ones that work with my hair type – and, they’re all cheap as chips! 😉 Oh, and I stick with them – no more chopping and changing.
Ditch the Hair Ties
It got to a point where I was so depressed about my hair that I stopped wearing it down and instead scraped it back into a bun every day. But using hair ties was just making things worse and left me with flyaways and split ends halfway up the hair shaft. I know there are supposedly hair ties out there that claim not to cause breakages, but for me, going cold turkey on all hair ties was the only thing that worked. Clips and pins all the way!
When I was at Uni I went through a whole pink hair phase – which was fun at the time, but did horrible things to my hair and scalp! I had highlights and balayage throughout my twenties and although I loved how my hair looked with a bit of blonde through the ends, it just made it drier. I made the decision to go Au Natural a few years ago and it’s definitely helped my hair spring back to its former glory. I mean, I’m tempted all the time to foil up again like I used to… but I’ve worked so hard to get my hair back that I just can’t bring myself to do it.
Be Happy With What you Have!
Last time I went to the hairdressers there was teen in the chair next to me getting highlights put in. She had the most gorgeous mass of curls I’ve ever seen and hair envy hit me HARD. But, sometimes you’ve just got to roll with what you’ve got and be grateful for it. Did cutting my hair short suddenly give me thick, curly hair? Nnnnope. But, it improved the condition of it and put me on the path to healthier locks. Sadly, thick, curly hair just isn’t in my genes. I have fine hair. I have dry hair. I have annoying baby hairs around my face that like to stick up. And, I’m probably never going to have the mermaid hair I was blessed with in my teens again. But that’s okay. The problem with wanting what you don’t have is that you forget to appreciate what you do have.
What are your top hair care tips or holy grail products? Let everyone know in the comments! 💇
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If there’s one thing I love about weekends (…there are many things, obviously, but here’s one for free) it’s brunch. Bungle’s waking up before 6am most mornings at the moment, so during the week I get up and walk him, while Sunny gets ready for work. We always eat breakfast together but it’s rushed and we’re both far too dog-tired (I’m starting to understand the origin of that phrase…) to care what we quickly swallow down before the day gets going.
But on the weekend? Oh the weekend! We take it in turns to have a lie in and then once we’re both up, we eat a fancy brunch. No half burnt toast or lukewarm porridge… nope, we celebrate the weekend with something a bit special – whether that’s pancakes, a full English, or pink poached eggs… or, a new fave of mine: Dutch Babies.
Not babies wearing clogs, let’s call these what they really are, and what they are is basically a massive, sweet Yorkshire Pudding. It’s what happens when you pour pancake batter into a hot skillet, and instead of frying, you bake it in the oven for thirty minutes. It goes golden brown, the edges puff up and and go crispy and create a bowl for whatever filling you fancy! And, they’re really easy to make; you can whip up the batter the night before and there’s nothing technical to worry about. Perfect for lazy weekends 🙂
Dutch Baby (makes two mini babies, or one big baby 😉)
1 Tbsp Caster Sugar
70g Plain Flour
A little butter for greasing
Filling of choice: I used grilled nectarines, strawberries, shaved coconut and a bit of cream
A little icing sugar for dusting
In a measuring jug, whisk together the milk, eggs and sugar. Gradually add the flour, ensuring the mixture is smooth and without any lumps or bumps.
Leave the mixture in the fridge overnight or for an hour. Then, when you’re ready to cook, stir and allow it to warm to room temperature.
Set the oven to 220°, putting your skillet or heatproof dish inside to heat up with it. Once both have heated up, remove the skillet/dish from the oven and grease with butter. Pour in the batter, then bake in the oven for 20 minutes.
After twenty minutes, the sides should have puffed up and turned golden brown. Turn down the temperature to 160°, and bake for a further 10 minutes whilst you prepare your filling of choice!
Remove from the oven, sprinkle with powdered sugar and serve. Yum!
Have a great weekend everyone! (Hopefully we’ve finally seen the back of Spring-ter…) 🙂
We had another helping of snow over the weekend, and I don’t about you but I’d already kind of had my fill of it from last time. In fact there was still a bit of snow left on the ground last week which my Mum very ominously explained was “hanging around for more.” Ugh. I groaned and rolled my eyes when I ripped open the curtains on Sunday morning, but the truth is that a heavy helping of snow is a great excuse to:
Trudge to the local newsagent to buy “supplies” (Alllllll the chocolate).
Eat said supplies whilst binge-watching something (Sunny and I discovered Suits a couple of weeks ago and WE. ARE. OBSESSED.).
Bake some banging banana bread.
I probably wouldn’t have bothered had it not been for the snow, but I had a few manky-looking bananas sitting in the fruit bowl looking sorry for themselves and kind of needed a break from Suits (because the theme tune was ringing in my ears and I was punctuating every sentence with “God Damn it!”). I didn’t fancy making bog-standard banana bread though, so I decided to experiment, and – sweet jesus – the end result was perhaps the best banana bake I’ve ever made. Seriously. Fluffy cake, crunchy crumble topping and a sweet and sticky cinnamon drizzle. I won’t bother making banana bread again, this will be my go to. So I guess I can thank the surprise snow for that!
Banana Crumble Cake (with Cinnamon Drizzle)
For the Cake:
250g Self Raising Flour
100g Caster Sugar
3 Ripe Bananas
1 tsp Baking Powder
1 tsp Salt
For the Crumble:
50g Butter (Cold!)
100g Flour (plain or self raising, doesn’t matter)
50g Demerara Sugar
2 tsp Ground Cinnamon
75g Roughly Chopped Walnuts
For the Drizzle:
100g Icing Sugar
1 tbsp Water
1 tsp Ground Cinnamon
Line a deep, rectangular baking dish/tray and set the oven to 180. To make the cake, sift together the flour, salt and baking powder in one bowl then set aside. In another bowl, roughly mash the bananas and then mix in the butter, sugar and eggs. Next, gradually add the flour and milk – alternating between the two. Pour the mixture into the baking tray, then set aside while you make the crumble.
Now for the messy bit! In a bowl rub the butter into the flour with your fingers until the mixture looks a little bit like fine breadcrumbs. Stir in the sugar, cinnamon and chopped walnuts.
Sprinkle the crumble mixture evenly over your cake batter, then bake in the oven for about 50 to 60 minutes (or until a skewer comes out clean).
While the cake is cooling, make the drizzle. Stir the ingredients together to make a runny icing – adding a little more water or icing sugar until you reach the right consistency.
Once the cake is cool, drizzle the icing over the top and then cut into squares. Serve warm! 🙂
Spring’s taking its sweet time this year! Can’t wait for some warm, sunny weather! 🙂
How’s this for a bit of Friday Food Frivolity (…yikes, try saying that when you’re drunk!)? I’m going to be absolutely clear on this one; this recipe is purely for the ‘gram. There’s nothing out of the ordinary here – bog standard eggs, bog standard toast and a little bit of spinach and seasoning – the only thing that’s different is that the egg is pink! There’s absolutely no culinary reason to make your poached egg pink – it won’t taste any different to a normal poached egg – but, it’ll definitely bring a smile to your face. I mean, isn’t everything better when it’s pink? 😉
If I was going to open a brunch cafe (and wanted to be a total douchebag about it) I’d probably call these Sunrise Eggs(…in fact, I’m having that one just in case – remember I called it!).
Pink Poached Eggs
One or two fresh (that’s very important when cooking poached eggs!) eggs
1 Tbsp Vinegar
100ml Beetroot Juice (or if you’re boiling beetroots, just hold back the water)
Spinach (or smashed Avocado)
Ground black pepper
Pinch of chilli flakes
Set the water to boil, then prep your toast and greens.
Once the water is close to boiling, add your beetroot juice and vinegar and whisk. You’re going to want to whisk the water until it creates a whirlpool, and then crack the egg into the middle before it settles. This method will wrap the white around the egg. Usually. It doesn’t always work for me.
Cook the egg for a minute then serve up on toast and spinach. Season with black pepper and chilli flakes.
What are you up to this weekend? What are your breakfast/brunch plans?🍳