A few weeks ago, I was invited by the lovely girls at Propellernet to The Front Row Society meet up. Which, this time round, was in my lovely hometown, Brighton.
Along with 13 other fashion bloggers, we hit up Hotel du Vin for a little prosecco and lunch whilst discussing the wonderful world of blogging.
It was so great to be surrounded by lots of my favourite bloggers who I'm influenced by every day. Some I'd already had the pleasure of meeting (Olivia, Tamara and Atosa) and some I hadn't but, had seen them around (Shout out to Jai'me, Prince Cassius, Kristabel, Maddie and Sarah!). We could've happily chatted all afternoon and, all the discussions we had - from going international to how us bloggers like to work (and how we don't) were so interesting and helpful.
As well as our round table discussion, we also had a chance to book in a 20 minute SEO clinic at their offices which, I jumped all over - I definitely came away with a few tips! They also set up a treasure hunt round Brighton, finishing with cocktails at Dirty Blonde.
Thanks to the Propellernet team for a fab day and night - I can't wait for the next one!
Another recipe for my Abel & Cole series.
In my Marvellous Meat Box, I got a pack of lamb mince. Now, I rarely cook lamb but when I do, it's usually for a roast. (check out my spring lamb recipe here) the first thing that came to mind when thinking of what to make with it, was lamb burgers.
I love baking so this was the perfect excuse to bake some bread rolls as well.
You will need
Lamb mince
A few sprigs of Rosemary, finely chopped
Salt & Pepper
2 small cloves of Garlic, crushed
Blue cheese or Halloumi
For the buns:
50g Bird's Custard Powder
550ml of milk
25g unsalted butter
2tsp sugar
750g strong white flour
1 sachet instant dry yeast
2tsp salt
a beaten egg for glazing
sesame seeds (optional)
First off, preheat your oven to 200 degrees. Mix the milk into the custard powder and pour into a saucepan. Bring to the boil. Once thickened, take off heat and add your butter and sugar. Leave to cool completely.
Divide the dough into pieces and, using a little flour shape into balls and then flatten slightly with a rolling pin. Place on a lined baking tray, cover and leave for about an hour, or until they've doubled in size.
Now for the burgers!
Now for the messy part - get your hands into the mince and make patties with them. Place on a plate and brush them with a little olive oil.
First off, heat the grill and then get out a griddle pan.
Once the pan is hot, place the burgers in and cook for around 8-10 minutes. Then, shove them under the grill for 2 minutes each side before getting them out.
Put the cheese on the lamb and then place under the grill for a minute before building your burgers.
They went down a storm with the male's in my household.
Although I don't tend to buy into every trend each season, the co-ord trend has left me quite intrigued - mainly because I'm not sure if I can pull it off!
This one from Warehouse stood out for me. For a start, it wasn't a bodycon style which, seems to be what most of the co-ords I've seen on the high street are. Aside from the reaction I got from 'him indoors' ("Are they supposed to look like pyjamas?") I actually enjoyed wearing it and, I think this would be a great outfit for a special occasion such as a wedding.
Co-ord: Warehouse
Clutch: c/o: Beyond Retro
Shoes: Zara
Sunglasses: c/o: Firmoo
If you read my last post, you will know that I'm doing a little series on here with Abel & Cole. They kindly sent me one of their Marvellous Meat Boxes and a Salad box to have a little play with and, this is the first recipe.
I decided to use the chicken breasts first. You get two in the box and, they're rather large! So, I managed to do two meals with them.
Now, I never used to be a huge fan of chicken breasts as I find them to be quite dry when they're cooked but, I have now figured out a way of cooking them so they are so moist, they fall apart!
And, because I'm so nice, I'm going to let you in on how I do it.
Chicken and Mango salad
Chicken breasts
You will need
Lettuce
Tomato
Salt and pepper
1tsp Cumin seeds
Knob of Butter
1tsp Turmeric
100g Plain Flour
Mango
Olive oil
Mix the Turmeric into the flour along with the salt and pepper. Quickly dredge each chicken breast in the flour and then place in the saucepan. Sprinkle the cumin seeds over.
Once the 10 minutes are up, switch off the heat, give the saucepan a little shake and then walk away for another 10 minutes again, DO NOT OPEN THE LID!
I promise you, they will be so moist you will never cook your chicken breasts another way.
Chop the lettuce, slice the tomatoes and scoop out the mango, leaving half to one side. Arrange in bowls and then cut your chicken into slices and lay on top. Make sure you leave one of the chicken breasts for the next recipe!
Ta-da!
Next up..
Creamy Chicken and Mango curry
You will needThe other chicken breast, chopped
1 Onion, diced
Salt and pepper
1tsp Cumin seeds
1 can of coconut milk
Mango
1tsp Garam Masala
Put your mango, Garam Masala and onion into a blender or food processor and make a 'mush'
I'm all about the technical terms!
Add the coconut milk and cumin seeds and let it simmer. Then add your chicken and give it a big stir through.
Ensure it's piping hot and then serve with rice and, mango chutney.
Another yummy recipe will be up soon!
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