Beauty | Brand Focus, Davines

For me, the days between Christmas and New Year are a good time for a bit of reflection - and this year has been a great one! I feel incredibly lucky to have the boyfriend, friends and family that I have. Without them none of the wonderful, happy memories of 2013 would exist.

My very good friend Fi has got to know me pretty well over the last 11 years. Her gifts to me are always unexpected, in a really good way! She picks products that she knows I will love and that I've never even heard of.

She also knows that I have a bit of a thing about my hair.  When I was four I wanted to be a hairdresser and I loved playing with my hair - braiding, styling, cutting - eeeek! These days I'm a little less adventurous but I still love trying out new hair products.

This year she bought me the Davines Hair Refresher, Shimmering Mist and a Candle Duo called Wild and Virtuous.

I had already been given the Hammam Ritual Hand Treatment from a Bridal Event I went to with Tia, but had yet to try it out.

I've been ill over the past few days so have had great fun at home trying out my new Davines haul and finding out a little more behind the brand.

Davines is a family-owned Italian haircare company, founded in 1983. They have achieved international success and many celebrity followers for their wide range of high quality hair-care products. As a brand they are highly environmentally aware, not necessarily in terms of their ingredients e.g. they don't claim to be all natural or organic, but their products combine science and function to ensure that they have minimal or negative impact on the environment around us. They focus heavily on sustainability, "zero-impact" products and salons and eco-packaging.

Sound good? Check out their website if you want more info.

The candles smell amazing!! I've already got through one of them. And now I've tried to find them online to buy some more, I can't find them anywhere! I think they must have been an in-salon only promotion or gift-with-purchase, but they smell so fresh and lovely. If you know of a Davines salon get in there and see if they have some left, I will be!

I have a love-hate relationship with dry shampoo. I love it when it's good, I HATE it when it's bad... Happily for me this Hair Refresher is sooo good! It has a really light-weight formula that soaks up any excess oil on your hair without any chalky residue or overpowering scent. Again, it's just a really fresh scent which makes your day-two hair feel like new again. Love, love, love.

I was a bit worried about this Shimmering Mist, glittery hair is a bit Y2K, no?

Luckily this mist just makes your hair look super shiny, healthy and pretty. I spray it through the lengths and ends when I've finished styling for a little extra glow and flyway control. It works a treat and has this yummy vanilla scent.

The Hammam Ritual Hand Treatment consists of a scrub and a cream. They both have they same scent, Bergamot Black Pepper which is deliciously warming and inviting. I really enjoyed the novelty of a hand scrub, although with all the body exfoliating I do in the shower I don't think I'd purchase this as a stand-alone product. The hand cream is really rich and moisturising and sinks in really quickly.

Neither of these products are available for sale online in the UK. Maybe they are the same as the candle-duo above? But I think they would totally add to the salon experience. I love it when I'm offered a hand massage or manicure whilst I'm waiting for my colour to work it's magic.

And that's what I really like about this brand. Aside from the eco-credentials they also want to create the ultimate salon experience for the end-user.

I can't wait to try the NouNou Nourishing Illuminating Shampoo and Conditioner from this brand and when I do I'll let you know what I think.

Fi got these products from Bonomini Salon on Alma Vale Road in Clifton, Bristol.

N.B. Bonomini and Davines have no idea who I am, these products were gifts. All opinions are my own. None of the links are affiliate links.

Travel | Snowy Zürich

Last weekend I flew out to Zürich for some quality time with my BFF George. We don't get to see each other very often so we usually talk ten-to-the-dozen and I forget to take any photos and all too soon it's time to get on the plane to come home!

That kind of happened again this time, but I did manage to whip out my iPhone a couple of times.

As soon as I landed George whisked me out of the airport and onto a little train called the Dolderbahn.

The Dolderbahn takes you up the mountain to the most beautiful place.....

The Dolder Grand Hotel.

Doesn't it just look magical?

We snuck inside for lots of girly catch-up time over glasses of pink champagne in the saloon.

One of my most favourite things about The Dolder is the décor. It effortlessly fuses modern and traditional elements to create soothing and elegant surroundings.

Fuelled by our bubbles we headed out into the cold to watch the ice-skaters.

On Saturday we had a relaxing day and decided to re-energise with some good food and a little trip to the cinema to see the new Hunger Games film.

We stopped at Not Guilty in Oerlikon. I love that place!!! Possibly my most favourite restaurant in Zürich although Hiltl will always hold a special place in my heart.

Simple and natural food is the name of the game at Not Guilty, you can't leave there without feeling like you've given your body a little TLC.

We both went for the salmon salad and soup, with a little cranberry kombucha on the side - yum!

After the movies, we went to see one of my all-time favourite Zürich Christmas sights. The Human-Singing-Christmas-Tree!! Yes people , you read that correctly.....

And after all that build up.....here she is in all her blurry, rainy glory!

Sorry for the terrible photo, but it was absolutely pee'ing it down and we had to give the tree a wave and dash before we got soaked!

Seriously though, if you're ever in Zürich at Christmas, you have to grab a cup of Glühwein and go and spend some time by the tree, it makes you feel so Christmassy!!

To even out all our healthy intentions from earlier in the day we picked up some Cronut's on the way home.

I am seriously late to this Cronut party! A cross between a doughnut and a croissant in one tasty baked good - yes please!! They are so damn good, I almost wish we hadn't been introduced. Almost, but not quite...

Then we squeezed into popped on our party dresses and went out for dinner and dancing.

Georgio took us to Café Lang for some funky cocktails and relaxed food.

I went for the club sandwich which was so damn good....and just look at that presentation!

After a few more cocktails we danced the night away, and got the 2.54 train home.

Sunday we chilled and chatted and then it was time to go..... 

Zürich, I miss you already. 

Food | The Humble British Stew

For me a hearty stew is the ultimate cold-weather comfort food. 

You can make a stew with pretty much any meat and veg you like, but I think beef is my favourite. 

Towards the end of last week I had some veggies and leftover's in my fridge and decided to make them into this delicious and tasty meal.

Ingredients wise, it's kind of tricky - I just used what I had to hand, and for me no one stew is ever the same. But if you're a stew first-timer, for this one the specifics were:

• 457g Lean Casserole Steak 
• olive oil
• knob of butter
• 1 onion
• salt & pepper
• tbsp plain flour
• 2 leeks
• 4 carrots
• 400g tin chopped tomatoes
• splash of worcestershire sauce
• glass of red wine
• dried mixed herbs
• bay leaves (fresh or dried)
• 250ml organic beef stock
• any other leftovers (see below)!

Preheat your oven to 150 degrees C (I have a fan oven).

First I peeled and roughly chopped the onion.

And did the same with the leeks and carrots. I like to keep my veg fairly chunky for stews - it has such a long time to cook and if you cut them too small you will end up with mush.

Next, I seasoned the flour with salt and pepper.

And tossed the beef in to lightly coat it. I don't bother with "browning" the meat. This is a one-stop-pot,  minimal fuss kind of meal.

With the prep done, the cooking commences! In the butter and oil, I fried the onion for 3-4 minutes.

Then I added the meat and veg.

Along with the chopped tomatoes....

.....worcestershire sauce, stock, red wine, herbs and bay leaves. Bring it to the boil and pop into the oven for 3 hours.

When you're near the end of your cooking time you can add any other leftovers that are pre-cooked/need minimal cooking.

Mine were:

- 3 chestnut mushrooms
- 1/2 can baked beans
- some roasted butternut squash
- some cooked puy lentils

In they all went! Is it just me or is it unbelievably satisfying to clear out the fridge and not throw anything away?!

After popping it back in the oven for another 20 minutes. It was ready!

We had ours on it's own in big bowls, but some really fresh, warm bread to mop up the juices would be lovely too.

Seriously yum and comforting! This would serve about 6 on it's own or more with sides - mash, bread etc.

What are your favourite winter comfort foods? And what are your favourite ways to use up leftovers? Please do tell!

Food | A little something for the weekend....part deux

The first holiday Dan and I took together was to Stockholm, Sweden. We flew really early from London and arrived in Stockholm just in time for brunch.

It was frrrreeeeezzing cold, -13 degrees and we snuck into the closest cafe we could find, where we both ordered the same thing -  A Toasted Bagel with Smoked Salmon, Cream Cheese, Avocado, Capers and cracked Black Pepper alongside big, streaming hot cups of coffee.

Ever since then, when the temperature dips we both get a craving to re-create that brunch. So we do!

I know it's not revolutionary. Smoked salmon and cream cheese bagels are old news but the addition of capers and avocado make it something different and special.

Dan added sliced tomatoes to his, and couldn't wait to tuck in! #bloggerproblems 

That boy has the patience of a saint when it comes to me photographing food before he eats!

Happy Friday everyone!

Travel | Go-lightly

Whenever I fly anywhere I really try to travel light. Sometimes I do well, other times not so much.

With the carry-on luggage only policy (otherwise you'll probably need to hand over your life-savings and/or an organ for hold luggage), fully prevalent across a lot of airlines a girl has got to get smart with what she takes on board.

I by no means am any kind of expert on this subject but I have had a fair few successful goes at it now so I thought I would share what I'm carrying on in terms of liquids/creams/gels for my upcoming weekend to Zurich.

As we all know, your liquids must be less than 100ml size each, and fit inside a clear, re-sealable, 20 x 20 cm bag. In theory, you must also be able to close your bag.

I can get this sucker closed at a push, but to be honest no-one's ever asked me to at airport security.

Also, this bag is ever so slightly smaller than the max (it's 18 x 20cm), so I could always pick up a bag at the airport and decant if they were being really fussy.

Anyway, on to the good stuff. What did I manage to cram inside?

1. Caudalie Beauty Elixir (30ml) - I love this. It's a refreshing spray for your face packed full of calming and relaxing essential oils. It's great for travelling, a little spritz of this before the plane lands leaves me feeling fresh.

2. & 3. These little stackable pots are so handy. I have a few pumps of my new Rimmel Foundation and Stay Don't Stray Eye Primer in each of these.

4. Elizabeth Arden Eight Hour Cream Skin Protectant (50ml) - during the winter months I can't leave home without this product. It's so multi-funtional and moisturising, and I'll use it as a lip balm or over lipstick whilst I'm away.

5. Lee Stafford Hold Tight Firm Hold Hairspray (50ml) - If I've bothered to style my hair I always give it a little spritz of hairspray. We don't want all that hard work going to waste now do we?

6. Batiste Dry Shampoo (50ml) - For freshening up between washes. I pop some of this through my hair after I land as well for a quick hair freshen-up.

7. Origins Super Spot Remover (10ml) - Unfortunately you never know when a blemish might appear to taunt you, so I always keep this handy.

8. REN Frankincense Revitalising Night Cream (3ml) - Samples are great for travelling! I've yet to try this one but know my skin is generally happy with REN products.

9. REN Rosa Centifolia Cleansing Gel (15ml) - I'll use this as my face-wash.

10. Benefit It's Potent Eye Cream (3ml) - Now I'm in my 30's I'm really trying to make a habit of eye-cream. This one is pretty good.

11. Sure Long Lasting Protection Deodorant (35ml) - Fairly self-explanatory!

12. Travalo filled with my favourite scent.

13. Caudalie Vinoperfect Radiance Serum (2ml) - Another sample I'm keen to try.

14. Benefit The PoreFessional Primer (22ml) - This really helps to give my foundation some staying-power with my combination skin.

15. L'Oréal True Match Concealer

16. Soap & Glory Thick & Fast Mascara (10ml)

17. Bourjois Liquid Eye-Liner (2.5ml)

18. Elizabeth Arden Eight Hour Cream Hand Treatment (30ml) - I always carry a hand cream with me.

19. Colgate Total Toothpaste (25ml)

20. REN Vita-Mineral Day Cream (10ml)

21. Dior Hydra-Life BB Eye Cream (6ml) - For keeping any dark circles at bay.

22. Benefit Speed Brow (3ml) - To show my unruly brows who's boss.


And that's it! Obviously I'll take more make-up and other toiletry essentials but the rest of it's non-liquid.

You may have noticed that I'm missing Shampoo, Conditioner, Shower Gel and Body Lotion. For this trip I'll borrow my friends products (thanks George!), but if I'm staying in a hotel I'm generally happy to use what's provided for a couple of days.

What tips and tricks do you guys have for when you're travelling with hand-luggage only? Are you a packing queen or a "take-everything-except-the-kitchen-sink" kind of girl/boy?!

Food | Delia's Classic Christmas Cake

This year I'm celebrating Christmas with Dan's family. My brother is coming to join the party too and at  last count I think there is about 24 of us in total, phew! 

In order to make-sure we all share a bit of the Hosting-Christmas-Day load, we're all contributing in one way or another. I'm making the Christmas Cake, along with a few other bits and pieces. And Dan? Well apparently he's "in charge of Lego". Brilliant.

I know Christmas Cake is absolutely not everyone's idea of a good time, it's a bit like Marmite, love it or hate it. I happen to completely LOVE it (but hate Marmite if anyone's taking note). 

Now, I've made Christmas Cake once before. I think I was fairly young, and the only thing I can really remember about the experience was that I definitely used the Classic Delia Recipe (the wholly grail of all Christmas Cake Recipe's apparently), and that icing a Christmas Cake is not as easy as one might think. 

Here's hoping this one fairs a little better!

Making a Christmas Cake isn't hard per-se. It just requires quite a bit of prep work and time! Definitely a job for the weekend.

I made my cake a couple of weeks ago but apparently there's a traditional time to make your Christmas Cakes and Puddings called "Stir-Up Sunday". This is the last Sunday before Advent, so this year it's this weekend - Sunday 24th November. The whole family get's together to prepare the Cake/Pudding and each takes a turn at stirring the mixture whilst making their Christmas Wish. Love that.

I jumped the gun because I got a little worried that:

a) I had no free weekends from early Nov to Christmas and would run out of time, and

b) That just three weeks of "feeding' the cake brandy wouldn't a boozy cake make. 

If you're not an alcoholic like me (kidding Dad), then anytime before Christmas is just fine to make your cake. And also my version is completely not child friendly! In my experience most kids are Christmas Cake Haters, and that's what a Christmas Yule Log is for, right?

Ok, so on to the how-to. Have you got a cuppa handy? This is a long one.

The night BEFORE you want to bake, you need to soak your dried fruit in 3 tablespoons of brandy (or your festive liquor of choice). For some reason I forgot to photograph this but it's pretty straight-forward.

Then the next morning you start by lining your 8" cake tin. You need to make sure you have a deep tin. A sandwich tin will absolutely not work here. I got mine from Sainsbury's for about £5 (they had an offer on). Actually, I got all of the ingredients/materials for this cake from Sainsbury's. So if you have a larger store near you, you can pick up everything in one shop.

Delia says to double-line, but I'm a rebel so just did one (spoiler alert - it turned out fine). 

I started by drawing around the base of the tin on parchment/greaseproof paper, and then guestimating a long strip to go around the perimeter.

Once you have your side-piece the right length, fold over the bottom 1/2 inch and make little cuts in it to enable it to sit flat against the sides of your tin.

I then greased both pieces with some butter and stuck them into the tin. Side piece first, then base.

Now you have to line the outside of your tin. This is so the cake bakes slowly and evenly. You need to wrap some brown paper around the outside and then tie with string.

It will look a bit weird but something like this is fine.

And now, after all that. If you can be bothered it's time to bake!

Preheat your oven to 110-120 (degrees). Delia says 140 for her conventional oven, mine's a fan oven so you need to reduce the temp by about 20 degrees. I was scared so was probably closer to 110 than 120 (it's hard to tell exactly).

Next you cream your butter and sugar together. I went for a mix of dark brown and light brown sugar.

In a separate bowl, whisk together your eggs and add to the mix a little at a time.

And then sift in your flour, nutmeg and mixed spice.

At this point you stop with the mixing and fold-in the flour (you're trying to keep as much air from the sifting process as possible).

Then you're ready to add your soaked fruits, chopped almonds, orange and lemon zest (and make your Christmas Wishes!).

Continue to use the same gentle cutting and folding technique.

When it's all combined it's ready to go in your tin.

Spoon it in and level the surface.

Your cake needs a little hat! Take a double sheet of parchment paper wide enough to cover the surface of your tin and cut a hole in the middle. This "hat" will flap around a bit in a fan oven but shouldn't actually fall off.

And then you bake, for a looooong time! Delia says 4 1/2 - 4 3/4 hours, but maybe longer. It's difficult to tell because everyone's oven is different.

I left mine alone for 3 hours and then had a look. It was cooking really slowly so I decided to take it's hat off and look at 4 hours.

At 4 hours in it was looking pretty done but I wanted to try and leave it until the minimum time (4 1/2 hours). At 4 hours, 20 minutes I was scared it would dry out so did the "bounce back" test Delia describes and inserted a clean skewer into the centre of the cake. It came out clean so I decided it was done! It looked like this and smelt amazing. The whole flat smelled like Christmas for a good 6 hours. That's worth your time and energy alone.

I left it in it's tin to cool for a while and then removed the tin to let it cool on a wire rack.

At this point I did the first brandy feed. I made small holes in the top with a skewer and carefully spooned over some brandy (just a few teaspoons). I will be repeating this process every four days until I ice the cake a few days before Christmas.

Finally, when the cake is completely cool it's time to put your Christmas Cake baby to bed.

I laid out two sheets of foil in a cross and then did the same with parchment paper.

I popped my cake in the middle and wrapped it up well. And then put it into an air-tight container.

I gave mine a little wish to be yummy and tasty for us all on Christmas Day and then put it somewhere cool and dry.

And that dear friends is my tale of Christmas Baking. And you know what? It totally got me in the festive spirit. Even Daniel, the Christmas-Cake-Hater, couldn't help but feel Christmassy!