Monday, 16 October 2017

Shop my Style 




N e w   B u y s  




Worn this teal dress at the weekend for a dinner party. Styled it with my Ash star trainers and my red and black M&S clutch . It's a winner and in the mid season sale. 

G x 



Monday, 2 October 2017

Friday, 15 September 2017

Friday, 8 September 2017

Thursday, 7 September 2017

Tuesday, 5 September 2017

Shop My Style 




Welcome back after the summer break. 

First up on the style agenda is your  C o a t ! 
















The Mac 
(Not online yet but phone up a store ) 
























C O A T 

Here is a selection of your classics that I'm loving at the moment. I've invested in the faux far coat as I've been wanting one for a few years but could'nt find one that suited me. This whistles one is fab. 

G x




Monday, 31 July 2017

Food 


Chana Dal lentils 




This is a grounding and soothing dish, a brilliant plain canvas to add some other big flavours on the top.




Recipe

For the Dal :
 200g chana dal ||1/2tsp turmeric || A few slices of root ginger ||

For the topping :
 coconut oil || 1 1/2 tspcumin seeds|| 1 tsp chilli flakes || 1 red onion sliced || root ginger grated ||2 garlic cloves chopped || 2 plum tomatoes chopped || 1/2tsp garam masala || handful of coriander leaves || Aubergine chopped || splash of Red wine vinegar .


Method :


Put the lentils in a pan and add 500ml of water, the turmeric and the slices of ginger. Bring to the boil then turn down to a simmer and cook till the lentils are falling apart. You may need to add more water. Once cooked I take half the lentils and blend. Then mix back with the unblended lentils to give a chunky texture and consistency.


To make the topping. Fry the chopped Aubergine in some coconut oil. Once brown place on a baking try with some red wine vinegar and some garlic and cook in the oven for 30mins.

Heat the coconut oil in a small frying pan and add the cumin seeds and chilli flakes. Let them heat up for a minute till you can smell the lovely spices. Now add the onion and fry till golden. stir the ginger and garlic and cook for a few more minutes. Add the tomatoes and garam masala and allow it all to soften .

Mix the cooked aubergine with the onion and tomatoe mix and spoon this on top of your hot chana dal lentils.  

Sprinkle some fresh coriander leaves on top and serve with flat bread, yogurt or I like it with a baked cauliflower.

G x



recipe inspired from Diana Henry book a "change of appetite"







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