Untitled Document

MEMBERS

188,308

ONLINE

25

POSTS

197,360

Light up winter nights

by Expert Blogger ‎01-12-2016 11:54 AM - edited ‎01-12-2016 11:55 AM

 

Hi everyone! 

 

I love love LOVE candles. In fact, I am quite obsessed with them – especially around this time of year. As the days gets darker, shorter, and colder, is there anything better than coming home from work and entering a warm and cosy house??

 

Avon Christmas Candle 3.JPGAvon Christmas Candle 6.JPG

 

I love nothing more than settling into the evening after a long day, putting my feet up and burning a beautiful scented candle add a relaxing ambiance to the room. It really lifts my mood! 

 

Avon’s Gold Shimmer Multiwickcandle is exactly what you need during the festive season. It has a luxurious blend of cedarwood, musk, and yellow rose housed in an elegant shimmery gold glass holder. 

 

The notes from the yellow rose gives the home fragrance a fabulous twist on a Christmas candle. It has a spicy tone with a floral edge. The candle, which burns for up to 30 hours, looks so pretty sitting on the window sill or in your bathroom as you’re de-stressing in the bath. 

 

I always use candles as a centre piece too, and the Gold Shimmer Multiwick Candle might just very well be my candle of choice on Christmas Day! 

 

Avon Christmas Candle 5.JPG 

 

Obvs enjoy responsibly!! Be very careful with candles and never leave them unattended or near floaty curtains!

Sarah x 

 

www.temporary-secretary.com

 

Shop Gold Multiwick candle and a gorgeous range of home scents now

 

 

Read more...

tempsec

Hi! I'm Sarah, a UK fashion & beauty blogger. I'm not a real secretary! My blog, Temporary:Secretary, is predominately a fashion and beauty blog, but you will also find the odd bit of lifestyle, home inspiration and a few pet photos from time to time!

Meet Softy the Snowman

by Expert Blogger ‎14-11-2016 2:34 PM

Hi everyone!

 

Well, if you haven't met Softy the Snowman already, here's your chance. 

 

Find out what my family thought when Softy came to visit!

 

Hope you like the video >>

 

 

snowman.jpg

 

Adorable colour-changing wireless speaker #OnlyAtAvon

 

Shop Softy the Snowman 

 

Let me know how you're celebrating Christmas and who you're celebrating with!

 

Sophie xxx

Read more...

mumology

I am so pleased to be joining the friendly Avon community, posting as a guest blogger about beauty, fitness, parenting and more.. Welcome to my well advertised channel where I edit the reality of parenting into manageable, realistic, beautifully audio synced chunks.. Yeah right! Co-sleeping, baby wearing, makeup obsessed honest Momma, I'm a makeup artist, breastfeeding and birth centre support worker. Make sure you check out my weekly vlogs if you fancy a giggle at my small triumphs.. youtube.com/c/mumologyvlog

My first try of the instant Ice Cream Ball

by Expert Blogger ‎30-03-2016 11:54 AM - edited ‎30-03-2016 11:54 AM

Hi again, I'm always looking for new ideas for fun things to do with my toddler... and this instant Ice Cream Ball is so much fun! With delicious results...

 

At first I wasn't sure it would work >> Watch my video here to see the results >>

 

 

Let me know your favourite kids' cooking recipes in the comments below! I'd love to try them out. 

 

ice cream ball 2.jpgice cream ball 3.jpgice cream ball 4.jpg

 

Avon's Ice Cream Ball will be available this spring - shop with your Avon Representative here

 

Read more...

mumology

I am so pleased to be joining the friendly Avon community, posting as a guest blogger about beauty, fitness, parenting and more.. Welcome to my well advertised channel where I edit the reality of parenting into manageable, realistic, beautifully audio synced chunks.. Yeah right! Co-sleeping, baby wearing, makeup obsessed honest Momma, I'm a makeup artist, breastfeeding and birth centre support worker. Make sure you check out my weekly vlogs if you fancy a giggle at my small triumphs.. youtube.com/c/mumologyvlog

Fitness diary: how I tracked my steps with a Bluetooth Fitness Monitor

by Expert Blogger ‎29-03-2016 4:00 PM - edited ‎30-03-2016 10:36 AM

Hi everyone,

 

I'm back and really pleased to be here. I've made a video fitness diary for you using the new Avon Bluetooth Fitness Monitor... 

 

Find out how I got on here >>

 

 

If you're improving your health this spring... let me know! I would love to find out what fitness challenges you're setting yourself for summer.

 

My fitness goals are small: I want to boost the number of steps I take a day... help my sleep and understand exactly what I get done in a day. I suppose one of the goals I also have is to go and glow more!

 

 

Me, out and aboutMe, out and aboutfitness monitor.jpg

Shop the Bluetooth Fitness Monitor here

 

Read more...

mumology

I am so pleased to be joining the friendly Avon community, posting as a guest blogger about beauty, fitness, parenting and more.. Welcome to my well advertised channel where I edit the reality of parenting into manageable, realistic, beautifully audio synced chunks.. Yeah right! Co-sleeping, baby wearing, makeup obsessed honest Momma, I'm a makeup artist, breastfeeding and birth centre support worker. Make sure you check out my weekly vlogs if you fancy a giggle at my small triumphs.. youtube.com/c/mumologyvlog

Make this pavlova wreath your festive centrepiece!

by Expert Blogger ‎07-12-2015 3:56 PM - edited ‎11-12-2015 11:33 AM

 

 

This pretty, delicious pavlova served with a centre of rich vanilla cream and a generous scattering of fruits is sure to steal the show this Christmas. And best of all, it's easy to make!

 

What you'll need...

 

6 egg whites (save the yolks for another recipe, if you can)

400g caster sugar

1 tsp white wine vinegar

1 1/2 tsp cornflour

2 tsp vanilla extract

pinch salt

assorted berries such as red currants, raspberries, blueberries and cherries

600ml double cream

2 tbsp icing sugar (plus more for dusting)

 

 

 

What to do...

 

  1. Preaheat the oven to 130C (120C fan). To make the pavola, whisk the egg whites with an electic mixer until just stiff (if you hold the bowl upside down, they should stay put). While still whisking, gradually add the sugar a spoonful at a time until your mix is thick and glossy. Add the vinegar, cornflour, salt and 1 tsp of vanilla and whisk until combined. Your pavlova mix is now ready. 
  2. Lay dinner plate on top of a piece of greaseproof and draw around it with a marker pen. Flip the greaseproof over so that the ink is underneath but shows through. Stick the greaseproof to a large baking sheet using a few dabs of the pavlova mix. Transfer the rest of the mix to a piping bag with a star shaped nozzle and pipe in overlapping, continuous swirls working around the circle, you might manage two or even three layers, finishing with a pretty ring of mix. 
  3. Put the pavlova carefully into the oven and bake for 1 hour. Check about every 15 minutes way through and if it looks like it's browning at all, turn the heat down about 15 degrees. When the time is up, turn off the oven and, leave the pavlova to cool inside the oven with the door ajar. 
  4. While the pavlova is cooling, gently beat your cream to soft peaks, then beat in the remaining 1 tsp of vanilla and the icing sugar. Spoon generously into a dessert bowl.
  5. When the pavlova is completely cool, run a long sharp knife underneath to release from the paper and slide onto your serving plate. Stand your bowl of vanilla cream in the centre. Top both with plenty of fruit in what ever design you like, then dust with icing sugar to finish.

 

And if you're loving the decorative touches I've got on my festive table, they're all available from Avon, including this cute Christmas jumper bottle warmer.

 

 

 And these tree and window decorations.

 

 

Order online or from an Avon Representative near you. To find your local Representative: CLICK HERE

Read more...

emilyleary

I'm an award winning writer and presenter, as well as a busy mum of two with a love of all things creative. My passion for food and photography is the basis for my blog, amummytoo.co.uk, which begun in 2011 and now shares daily recipes, tips and video guides for anyone who believes a shortage of spare time shouldn't mean you can't enjoy beautiful, delicious things. After a lot of plate spinning, I left a 12 year career in digital marketing behind in 2013 to write about food and lifestyle full-time.

Make this decadent chocolate fondant with an oozing chocolate caramel centre

by Expert Blogger ‎26-11-2015 10:36 PM - edited ‎28-11-2015 12:01 PM

 

To my mind, there is no better dessert than a chocolate fondant. It looks like an innocent chocolate cake until you slide your spoon into it, releasing a flood of hot rich chocolate sauce. Incredible. 

 

This one is very simple to make, and is extra special thanks to a spoonful of caramel swirling through the centre of each one.

 

 

Here's what to do. Makes 4.

 

Ingredients

 

  • 4 mini pudding moulds 7.5cm diameter
  • 100g (3.5 oz) dark chocolate
  • 100g (3.5 oz) butter (plus a little for greasing)
  • 2 medium free range eggs
  • 70g (2.5. oz) caster sugar
  • 50g (1.75 oz) flour
  • 10g (0.5 oz) cocoa (plus a little to dust the moulds)
  • ½ tsp of baking powder
  • 4 rounded tsp of caramel (you can buy jars of caramel - choose a firm one, such as dulce de leche)
  • A little icing sugar to dust

 

Method

 

  1. Place your jar of caramel in the fridge until you're ready to use it (it helps it firm up). Preheat the oven to 200C fan.
  2. Grease the inside of the moulds generously with butter then dust with cocoa, turning the moulds to cover every bit of the inside and shaking off the excess. Set aside.
  3. Put the chocolate in a heatproof bowl and microwave in 15 second blasts until just melted. Set aside to cool.
  4. Whip the eggs and caster sugar together until they are thick and form ribbons on the surface than sink in gently.
  5. Fold the cooled chocolate gently into the eggs, then seive in the flour, cocoa and baking powder and gently fold that in too.
  6. Share half the batter between each of the moulds, then carefully place a rounded tsp of carmamel in the centre of each mould. Cover over with the remaining batter and gently level off each mould. Place them in the fridge for an hour (or overnight, which is great if you're making them for Chritmas and want less work on the day).
  7. Bake the fondant in centre oven for 5-6 minutes until just set on top - keep an eye on them as overbaking with cause the middles to set. Tip immediately onto plates and serve hot with a dusting of icing sugar. Watch as your family/guests discover that wonderful molten centre!

To make this dessert really special, I dressed the table with these fantastic battery powered flickering candles.

 

 

And this adorable little house, which can be lit with tea lights.

 

 

You can buy these items and lots of other fab home and kitchen accessories online or from an Avon Representative near you. To find your local Representative: CLICK HERE

Read more...

emilyleary

I'm an award winning writer and presenter, as well as a busy mum of two with a love of all things creative. My passion for food and photography is the basis for my blog, amummytoo.co.uk, which begun in 2011 and now shares daily recipes, tips and video guides for anyone who believes a shortage of spare time shouldn't mean you can't enjoy beautiful, delicious things. After a lot of plate spinning, I left a 12 year career in digital marketing behind in 2013 to write about food and lifestyle full-time.

How to use Avon Christmas 3D Cookie Cutters to create this amazing display

by Expert Blogger ‎19-11-2015 9:00 AM - edited ‎19-11-2015 5:01 PM

 

Isn't this cookie display fun? It's made with Avon's Christmas 3D Cookie Cutters and it's so easy, you can rustle it up in no time. 

 

Fancy making this display for yourself? First up, you'll need to make a simple gingerbread dough.

 

You'll need...

 

  • 180g butter
  • 150g golden syrup
  • 150g black treacle
  • 125g light brown sugar
  • 500g plain flour
  • 1 tbsp ground ginger
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt

What to do...

 

Melt the butter, syrup, black treacle and sugar together in a pan over a low heat, then set aside to cool.

 

Mix the flour, ginger, bicard and salt together in a bowl, then pour the cooled syrup mixture into the bowl. Mix until it comes together in a smooth ball. Wrap in cling film and chill for around an hour until it's nice and firm. 

 

 

Preheat your oven to 180C (160C fan) and then roll out your dough on a floured surface to about 1cm thick, and then cut out your shapes.

 

 

When you've used up all the free space, gather up the offcuts and roll them out again to make extra presents. 

 

 

 

Place all your cookies on parchment lined baking sheets, leaving space between them. Place the Chritmas Trees towards the top of the oven and the other sheets on the lower shelves. 

 

Bake for 10-12 minutes until golden.

 

 

Remove from the oven and leave to cool completely.

 

Now you can make your decorating icing. 

 

You'll need...

 

  • 340g icing sugar
  • 2 eggs whites
  • 1/2 tsp cream of tartar
  • 1 tbsp water

What to do...

 

Put all your icing ingredients in a bowl except the water. Beat until really shiny, then add the water and beat again. This will make it a little looser so that it's easier to pipe.

 

 

Transfer your mixture to a piping bag and snip a tiny bit off the end of the bag to create a small hole. 

 

Pipe your patters onto your presents and Chritmas Tree however you choose, remembering to leave little gaps where the two cookies will fit together. 

 

 

You can do any design you like. This is a fun job for the kids to help with. 

 

 

When you're finished decorating, simply leave your icing to set before assembling your cookies. 

 

 

 

Enjoy!

 

You can buy Avon's Christmas 3D Cookie Cutters online or from an Avon Representative near you. To find your local Representative: CLICK HERE

Read more...

emilyleary

I'm an award winning writer and presenter, as well as a busy mum of two with a love of all things creative. My passion for food and photography is the basis for my blog, amummytoo.co.uk, which begun in 2011 and now shares daily recipes, tips and video guides for anyone who believes a shortage of spare time shouldn't mean you can't enjoy beautiful, delicious things. After a lot of plate spinning, I left a 12 year career in digital marketing behind in 2013 to write about food and lifestyle full-time.

One-Pot Chicken Chorizo Stew

by Expert Blogger ‎29-10-2015 10:00 AM - edited ‎04-11-2015 5:53 PM

 

As we hurtle into chilly days and colder nights, it's time to start cooking up comforting bowls of deliciousness with plenty of vitamins. 

 

I used the Avon flexi chopping mat set to safely prep the raw chicken away from the fresh veg. 

 

 

It's a handy set as each board is super thin yet durable, and each is clearly marked according to its purpose.

 

Chop on the non-slip surface then lift the board and flex into a curved shape to tip your ingredients into the pan with no spillage. 

 

 

To make this yummy chicken chorizo stew for yourself, you'll need:

 

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 150g leeks, trimmed and sliced
  • 2 cloves garlic, finely chopped
  • 130g chorizo, diced
  • 200g carrots, diced
  • 200g swede, diced
  • 300g charlotte potatoes, halved
  • 500g chicken breast, chopped into inch pieces
  • 1 litre chicken stock
  • 1-2 sprigs of thyme and rosemary, bundled with a rubber band

 

And here's how to do it...

 

  1. Warm oil in a large non-stick pan and then fry the onions, leeks and garlic until just beginning to colour. 
  2. Add the chorizo and fry for a further minute or two, then tip in the chicken and fry until sealed. 
  3. Stir in the remaining veg, then the stock and seasoning.
  4. Throw in the fresh herbs, place the lid on the stew and leave to simmer for 20-30 minutes on a low heat. Don't boil your liquid, it will make the chicken seize and turn tough. 
  5. Check that each of the vegetables is cooked through, remove the herb bundle, season to taste, then ladel the stew into bowls.
  6. Sprinkle with a little fresh thyme and chilli flakes to finish.  

 

Enjoy!

 

You can buy Avon's KitchenMagik collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

Read more...

emilyleary

I'm an award winning writer and presenter, as well as a busy mum of two with a love of all things creative. My passion for food and photography is the basis for my blog, amummytoo.co.uk, which begun in 2011 and now shares daily recipes, tips and video guides for anyone who believes a shortage of spare time shouldn't mean you can't enjoy beautiful, delicious things. After a lot of plate spinning, I left a 12 year career in digital marketing behind in 2013 to write about food and lifestyle full-time.

Ginger and lime dressed raw vegetable salad

by Expert Blogger ‎15-10-2015 1:43 PM - edited ‎04-11-2015 6:57 PM

 

Doesn't this salad look bright and beautiful? It's made with with raw ribbons of courgette and purple carrot, sliced red pepper, shredded red cabbage, cashews, spring onions and a gorgeous fresh lime and ginger dressing.

 

It's crunchy, zingy and utterly delicious. What's more, it's packed with vitamins and can made in minutes with the help of the Avon Kitchen Magik Peeler Catcher, which catching the ribbons as you peel. It's also great for keeping your kitchen mess-free when peeling spuds!

 

 

Here's how to make the salad. It will serve two as a lunchtime main, or more as a side dish.

 

Ingredients

 

The salad:

 

  • 2 purple carrots
  • 2 courgettes
  • 1 red pepper
  • 1/4 small red cabbage
  • 1-2 spring onions
  • Handful of cashews

The dressing:

 

  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1/2 tsp fresh grated ginger (or minced ginger from a jar)
  • Good pinch salt
  • Good pinch pepper
  • 1 tsp honey (use agave syrup or leave out if vegan)

Method

 

  1. Wash all of your vegetables before you start. Peel your purple carrots and deseed your pepper. 
  2. Use you peeler to turn the carrots and courgettes into beautiful ribbons and arrange on a large plate. 
  3. Finely slice the red pepper, cabbage and spring onions and add to the plate.
  4. Whisk lime juice, oil, ginger, seasoning and honey together in a small bowl and taste. It makes quite a lot, so dress the salad and much or as little as you wish. 
  5. Sprinkle the cashews on top to finish. 

Enjoy!

 

You can buy Avon's KitchenMagik collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

 

Read more...

emilyleary

I'm an award winning writer and presenter, as well as a busy mum of two with a love of all things creative. My passion for food and photography is the basis for my blog, amummytoo.co.uk, which begun in 2011 and now shares daily recipes, tips and video guides for anyone who believes a shortage of spare time shouldn't mean you can't enjoy beautiful, delicious things. After a lot of plate spinning, I left a 12 year career in digital marketing behind in 2013 to write about food and lifestyle full-time.

Heavenly scents with Winter Nights Fragrance Lamp

by Expert Blogger ‎22-07-2015 2:05 PM - edited ‎04-11-2015 2:39 PM

OK - it's official... I've got all excited about cosy nights in, curling up with a book, making cupcakes by firelight and gorgeous cold-weather scents.

 

 

I've received several questions about how to use this beautiful Winters Night Fragrance Lamp, I so decided to make a quick video...

 

Thanks for watching... and let me know if you try the lamp yourself!

 

You can buy Avon's beautiful home collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Bake like a pro

by Expert Blogger ‎16-07-2015 12:12 PM - edited ‎17-07-2015 11:35 AM

The BBC's Great British Bake Off is just around the corner... baking fever here we come! So I thought I would show you the clever new baking mat and rolling pin from Avon's KitchenMagik range. 

 

Let me know what you're baking in your kitchen right now. I'd love to see your creations!! Heart

 

 

 

I've made a series of movies about my favourites from the KitchenMagik range. Save space with the 6-in-1 Prep Set and get your measuring super accurate with the Digital Measuring Jug

 

You can buy Avon's KitchenMagik collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Everyone needs a helping hand in the kitchen... and this new spacesaving 6-in-1 prep set is a fantastic bit of kit.

 

I've made a video to show you the features I particularly like...

 

Juicer

Grater

Seive

Funnel

2 measuring cups

 

Please do let me know if you've got one, and how you get on... Also would love to know the recipes you're rustling up in the kitchen this summer 

 

 

 

You can buy Avon's homeware collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

 

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Every kitchen needs this

by Expert Blogger ‎22-06-2015 5:35 PM

I tried this clever kitchen jug out... and thought you might like to see a video.

 

Let me know what you think if you also have one...

 

You can buy Avon's homeware collection online or from an Avon Representative near you. To find your local Representative: CLICK HERE

 

 

 

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

After school cake bars

by Expert Blogger ‎22-05-2015 11:47 AM - edited ‎10-09-2015 1:30 PM

These sweet, chewy little loaves are really delicious... a perfect after-school treat for kids who are hungry after a long day of learning. The sponge isn’t just a

standard cake batter – it’s packed with flavour from oats, almonds and vanilla

and given caramel tones with muscovado sugar and chopped dates. A perfect

lunchtime treat.

 

Ingredients

150g slightly salted butter

200g light brown muscovado sugar

3 medium free range eggs

1 tsp vanilla extract

50g rolled oats (plus 1-2 tbsp for the topping)

50g ground almonds

100g self-raising flour, sieved

100g chopped dates

 

Instructions

1. Preheat the oven to 200C (180C fan assisted) and lightly grease a 12-hole

mini-loaf tin or 12 mini-loaf cardboard cases.

2. Cream the butter and sugar together, then add the eggs and vanilla and beat

until evenly combined. Beat in the oats and almonds.

3. Gently fold in the flour with a metal spoon, then fold in the chopped dates.

4. Divide the batter between the 12 cases and sprinkle over the remaining oats.

Bake in the centre of the oven for 12-15 minutes until just firm on top. Cool on a

wire rack before serving.

If you make these for lunchboxes, you can store them in an airtight container and

they’ll last few a few days, or you can even freeze them to defrost later.

Until next time,

Your food blogger,

Emily

 

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Pretty lemon meringue cupcakes

by Expert Blogger ‎22-05-2015 11:06 AM - edited ‎22-05-2015 11:39 AM

Lemon meringue pie is one of my favourite desserts. The super sweet meringue with its crispy

shell and soft, cloud-like inner, the smooth, tart lemon curd, and the sweet biscuity pastry.

Divine!

 

Another big favourite of mine is cupcakes – any and all cupcakes. I love how creative you can be

with the flavours, how convenient the individual portions are, and what great feasts for the eye

you can achieve with a little knowhow.

 

 

This recipe uses an all in one sponge to make quick work of an impressive treat, which takes all

the best features of a classic cupcake and combines with the flavours and textures of lemon

meringue pie.

Here’s how to make them…

 

Ingredients

For the sponge:

 120g caster sugar

 120g self-raising flour

 2 medium free range eggs

 120g slightly salted butter, softened

 1 tsp vanilla extract

 200g lemon curd

For the topping

 3 medium free range egg whites

 150g caster sugar

You’ll also need:

 8 muffin cases (or 12 cupcake cases)

 Muffin tray, cupcake tray, or baking sheet

 Electric whisk

 Piping bag and star nozzle


 

 

 

Instructions

1. Preheat the oven to 200C (180C fan). In a large bowl or mixer, beat the sugar, eggs,

butter, flour and vanilla together until smooth and light. Next, spoon into 8 muffin cases

(or 12 smaller cases) – the cases should either be placed in a 12 hole muffin tray or if

they’re free standing cases like mine, but them on a baking sheet. Level off and bake for

approximately 15 minutes until golden and just springy to the touch.

2. Allow to cool completely, then cut out a well from the centre of each one, about 2cm

across by 2.5cm deep. Fill each hole with lemon curd to the top. I used a piping bag for

this but you could do it with a teaspoon.

3. Make the meringue by whipping the egg whites until very stiff (you can hold the bowl

upside down and it should stay put). Gradually whisk in the sugar at high speed. Keep

whisking until you have a high gloss meringue. Transfer the meringue to you piping bag

fitted with your star nozzle and pipe a tall swirl on top of each cupcake, working from

the outside in.

4. Place the cupcakes on a baking sheet and put them under the grill for five minutes until

the meringue browns just slightly at the peak and on the swirl detail. Remove, cool and

serve!

 

I hope you try it!

Until next time,

Your food blogger, Emily x

 

 

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

No-bake Easter cheesecake

by Expert Blogger ‎30-03-2015 1:50 PM - edited ‎22-05-2015 11:09 AM

This chocolatey, rich and delicious cheesecake is bound to be a hit this Easter!

 

It takes minutes to prepare, you can top with all your favourite Easter chocolates and the whole thing comes out of the pan looking stunning.

 

 

Here’s what to do…

 

INGREDIENTS

 

  • 100g unsalted butter
  • 250g digestive biscuits crushed
  • 560g cream cheese
  • 100g caster sugar
  • 300ml double cream
  • 150g flakes or finely grated milk chocolate
  • 1 medium (7 inch/18cm) loose bottom cake tin
  • A selection of Easter chocolate. I used caramel chocolate eggs, chocolate bunnies and coloured mini chocolate eggs

 

INSTRUCTIONS

 

  1. Crush the biscuits (either with the end of a rolling pin or in a food processor) until you have a very coarse crumb. Melt the butter and mix into the biscuits until all the butter is absorbed. Press firmly into the bottom of the cake tin, then refrigerate while you work on the filling.
  2. Whip the cream cheese to loosen, then beat in the caster sugar and whisk for 60 seconds until thick and fluffy, then fold in the grated chocolate. In a separate bowl, whip the cream until stiff, then fold gently into the cream cheese mix until fully combined. Spoon the filling onto the biscuit base and level off the surface.
  3. Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I cut the caramel eggs in half and placed them, open side up to show off the enticing caramel.
  4. Once your toppings are in place, refrigerate the cheesecake for at least 2 hours, then run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.

 

 

Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to avoid it all falling apart in the transfer.

 

Enjoy and happy Easter!

 

Until next time…

 

Your food blogger, Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Mother's Day Raspberry Tart

by Expert Blogger ‎09-03-2015 2:18 PM

With Mother’s Day just around the corner, I’ve been experimenting with treats I can bake with the children on Sunday.

 

Presenting…my Mother's Day Raspberry Bakewell Tart!

 

 

This delicious tart is made up of a lemon and fresh raspberry sponge, sitting on top of a thick layer of raspberry jam, encased in sweet, flakey shortcrust pastry.

 

INGREDIENTS

 

For the pastry

  • 100g cold slightly salted butter, cubed
  • 25g icing sugar
  • 175g flour
  • 1 free range egg yolk
  • 1 tbsp cold water

For the sponge

  • 200g caster sugar
  • 150g butter, softened
  • 3 medium free range eggs
  • 200g self raising flour
  • Juice of 2 lemons
  • A handful of raspberries, washed and dried

You’ll also need a non-stick flan tin with a loose bottom.

 

 

INSTRUCTIONS

1. This pastry is so easy to make. Just pulse the flour, sugar and butter in a food processor until it’s like even breadcrumbs, then add the egg yolk and water and pulse again until it magically comes together as a dough. Wrap it in cling film and put it in the fridge to firm up for 10-15 minutes.

 

2. Preheat the oven to 160C (140C fan assisted). Turn the dough out onto a flour-dusted surface and roll into a circle approximately 2 inches wider than the base of your tin all the way round. Lift it carefully into the tin and press in gently. Don’t cut off the overhang at this stage!

 

3. Place a sheet of baking parchment into the case and fill with baking beans, then bake for 12 minutes. Take the case out of the oven, remove the paper and beans and return to the oven for a further 12-15 minutes until just turning golden and totally dry. Leave to cool completely.

 

4. Turn the oven up to 180C (160C fan assisted) and start your sponge by beating the butter and sugar together until pale. Beat in the eggs, followed by the lemon juice and then fold in the flour.

 

5. Spread the jam over the base of the cooled pastry case, then spoon in the cake batter and gently level off. Scatter the raspberries on top – some will stay near the surface and some will sink during baking. Bake for around 45-55 minutes or until firm on top.

 

6. Allow to cool in the tin. To release, stand the tin on a can or tub so that the sides drop away, then carefully transfer to a plate with a cake slice. Dust with a little icing sugar through a sieve. Store in an airtight tin

Whatever you’re doing and whoever you’re with, I hope you have a wonderful Sunday.

 

Until next time,

Your food blogger,

Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Abs, core and arm workout

by Expert Blogger ‎20-02-2015 1:13 PM

Hi everyone, Hollie here.

 

Today I've created a video for you that will tone abs and arms as well as strengthening your core. The best part is you can do these exercises at home! 

 

 

Watch the video below to see how these exercises can be fun but effective!

 

Products used:
Gym Ball with Printed Workouts
Della Lightweight Trainers
Active Reversible Sports Bra

Workout bars

 

 

 Let me know what you think!

 

Hollie x

 

You can buy all these Avon products online or from an Avon Representative near you. To find your local Representative: CLICK HERE.

Read more...

holliewakeham1

Lifestyle and beauty blogger. You can catch me over on YouTube for fitness and make-up tutorials.

Red Velvet pancakes with dark chocolate sauce

by Expert Blogger ‎16-02-2015 2:33 PM - edited ‎16-02-2015 2:34 PM

Celebrate Pancake Day in style with these soft, fluffy pancakes, drizzled with dark chocolate sauce. This red pancake stack is surprisingly easy to make, and wonderfully flavoured with vanilla, cocoa and an intensely rich chocolate sauce.

 

 

Here’s what to do.

 

Ingredients

 

For the pancakes:

  • 75g sugar
  • 300g self raising flour
  • 15g cocoa powder
  • 3 medium free range eggs
  • 1 tsp vanilla extract
  • 420ml whole milk
  • 1 ½ tsp red gel food colouring
  • 125g melted butter (plus a little for frying)

 

For the sauce:

  • 150ml single cream
  • 100g dark chocolate, broken into pieces

 

Instructions

 

  1. Mix the dry pancake ingredients in one bowl and the wet ingredients in another. Make a well in the dry bowl, pour the wet mixture into it and whisk together until fully combined.
  2. Heat the butter in a frying pan over a medium-high heat and fry the pancakes for around 90 seconds until the tops develop bubbles, then flip and cook for a further 60 seconds or so until set on both sides. You can make the pancakes whatever size you choose. I used 2 dessert spoonfuls of mixture per pancake to make two tall stacks.
  3. To make the sauce, heat single cream until piping hot but not boiling. Take off the heat and whisk in the chocolate. As it melts, it should go briefly matt before developing a glossy shine.
  4. Stack the pancakes and then drizzle generously with the thick chocolate sauce. Note: if you leave the sauce to cool completely, it will thicken to a semi-set ganache. To make it pourable again, simple heat in the microwave for 10-15 seconds.

Let me know if you give it a go!

 

Your food blogger,

 

Emily x

 

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Sweet Strawberry and Nutella Valentine's pizza

by Expert Blogger ‎09-02-2015 2:10 PM - edited ‎12-02-2015 9:59 AM

If you’re looking for a sweet and unusual treat to enjoy this Valentine’s Day, look no further than this stunning dessert pizza, made with Nutella, strawberries and a dash of sweet balsamic vinegar.

 

 

If you have never tried this combination of flavours before, trust me, it’s heavenly.

 

Here’s how to make this pretty, romantic pizza.

 

Ingredients

 

For the dough:

  • 165g ’00’ grade flour
  • 1/2 tsp fast action yeast
  • 1/2 tsp salt
  • 1 1/2 tsp sunflower oil
  • 2 1/2 tsp milk
  • 80ml warm water

 

For the topping:

  • 1 ½ - 2 tbsp Nutella
  • 3-4 fresh strawberries
  • 2 tsp sugar
  • ½ tbsp of balsamic glaze

 

 

Instructions

 

  1. To make the dough, mix the dry ingredients together, in a bowl, then make a well. Whisk the wet ingredients together, in a jug, pour into the well and mix together to make a dough. Knead until smooth then leave to prove in the bowl somewhere dark, covered with a tea towel or cling film for 2 hours. Take the dough out, knead a few times then back into a smooth ball, return to the bowl, cover and leave to rise for a further hour.
  2. When the dough is ready, turn it out on to a floured surface and roll out until you have a rectangle about the size of a piece of A4 (letter size) paper. Using a very sharp knife, cut out your heart shape, using as much of the space available as possible.
  3. Lift the dough onto a non-stick baking tray and bake at 200C (180C fan) for about 6 minutes until slightly risen. Remove from the oven and spread almost to the edges with Nutella, then slice the strawberries thinly (aim for 1-2mm thick) and arrange to cover the chocolate in a slightly overlapping layer. Sprinkle with the sugar all over and return to the oven a further 6-8 minutes, or until the edges are golden.
  4. Dress the pizza with balsamic glaze in a sweeping zigzag motion. – you might want to practice on an empty plate first. Transfer the pizza to a cutting board to serve.

 

I hope this recipe has got you in the mood for love.

 

If you’re looking for more little treats to make this Valentine’s Day extra special, try this adorable pair of hugging mugs, or this gorgeous pair of chalkboard coasters, perfect for leaving little love notes for your significant other. Both sets are available from Avon.

 

 

Until next time.

 

Your food blogger,

 

Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

This simple sandwich is a healthy lunchtime option, made with a wholemeal wrap, avocado, fresh spinach and chicken breast, while a drizzle of homemade sweet chilli sauce makes it an extra special treat.

 

 

If you’d like to make this yourself, here’s what to do.

 

Sweet Chilli Sauce

 

You’ll need to prepare the chilli sauce the night before, so that you have a jarful ready in the fridge.

 

Ingredients:

 

  • 2-4 (depending on whether you want it hot or VERY hot) bird’s eye chillies
  • 250ml honey
  • 250ml water
  • 125ml rice wine vinegar
  • 2 fresh cloves garlic, crushed
  • 5g fresh ginger, grated
  • 2-3 drops natural red food colouring (optional, but gives the syrup a typical chilli sauce colour)

Instructions

 

  1. Place all of the ingredients into a blender and blitz for approximately 15 seconds on high speed. Transfer everything into a heavy-bottomed pan over a high heat until boiling, then reduce to a rapid simmer.
  2. Keep simmering, stirring occasionally until the sauce has thickened to the consistency of light syrup. This should take 20-30 minutes but it does depend a on how much heat you use and how often you stir. If you’re not sure if it’s ready, spoon a couple of drops onto a cold plate, wait 30 seconds for it to be cool enough to touch, then run your finger through it. It should feel thickened and a little sticky. Transfer carefully to a sterilized jar and seal with an airtight lid.
  3. Leave to cool completely and it will thicken further to a consistency just a little thinner than honey.

 

Once your sweet chilli sauce is ready, it will keep in the fridge for up to three weeks, so that’s plenty of time to make and enjoy some chicken avocado wraps.

 

Here’s what to do.

 

Chicken avocado wrap

 

You’ll prepare this in minutes, but you’ll want to eat it slowly to savour every bite!

 

Ingredients

 

  • 1 large wholemeal wrap
  • 1/2 ripe avocado
  • 1 steamed or grilled chicken breast, sliced
  • 1 tsp sweet chilli sauce
  • 1 handful baby spinach, washed
  • Extra salad to serve

Instructions

 

  1. Mash the avocado and spread in the centre of the wrap, leaving a couple of inches from the edge all round.
  2. Arrange the chicken breast on top, then drizzle with the sweet chilli sauce.
  3. Top with the spinach, then fold the wrap in on all four sides to create a sealed square.
  4. Turn the wrap over, press down gently, then slice diagonally to create two sandwiches.

Serve your delicious, healthy wrap with more salad – here I used cherry tomatoes, light coleslaw and a sprinkling of sunflower seeds.

 

What’s your favourite healthy lunchtime treat? Let me know!

 

Until next time.

 

Your food blogger,

 

Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Healthy jar salads

by Expert Blogger ‎26-01-2015 3:06 PM - edited ‎06-02-2015 3:04 PM

If you haven’t spotted the latest craze in healthy packed lunches, now’s the time to discover jar salads.

 

 

They’re a great way to make healthy packed lunch, you just have to know a few basic rules to get you started.

 

First, find a clean jar with a tight fitting lid – I use 490ml mason jars.

 

Next, layer up your salad in the following order:

 

  • 1 tbsp dressing
  • Handful of hard veg
  • Handful of beans or pasta
  • Handful of cheese, meat or tofu
  • Soft fruit and veg
  • Nuts, seeds and cooked grains
  • Salad leaves

You can of course skip layers if you want, but the idea is to start with the dressing and then keep the hardest elements towards the bottom and the softest elements towards the top, so that everything stays fresh and crunchy until you turn it out onto your plate.

 

You’ll be amazed how appealing a salad can look straight out of the jar. Here’s my lunch:

 

 

And you don’t even need a plate. If you’re on the go, you can just shake the salad and then eat right out the jar.

 

Loving the sound of jar salads? Here are four ideas to get you started.

 

 

For this olive, bean and feta salad, I layered up:

 

  • 1 tbsp French dressing
  • ½ red pepper, chopped into chunks
  • 1 handful butterbeans
  • 1 handful black olives
  • 50g feta, crumbled
  • 6 baby plum tomatoes, halved
  • 1 small handful toasted pumpkin seeds
  • 1 large handful watercress

 

For this tofu, rice and beans jar salad, I used:

 

  • 1 tbsp coriander and lime dressing
  • 1/2 carrot, grated
  • 1 handful of edamame beans
  • 1 handful petis pois
  • 50g silken tofu, diced,
  • 3 chestnut mushrooms, sliced
  • 1 handful brown rice
  • 1 small handful cashew nuts
  • 1 large handful curly kale

 

For this ham and rocket salad, I used:

 

  • 1 tbsp balsamic dressing
  • ½ green and yellow pepper
  • 1 handful of chickpeas
  • 1 handful green olives
  • 30g cooked ham
  • 6 baby plum tomatoes, halved
  • 1 large handful rocket

 

And finally for this couscous chicken salad, I used:

 

  • 1 tbsp honey mustard dressing
  • 1 handful diced cucumber
  • 1 handful kidney beans
  • 1 handful sweetcorn
  • 30g cooked chicken
  • 6 baby plum tomatoes, halved
  • 1 small handful sunflower seeds
  • 1 large handful baby spinach

You can put pretty much anything you like in your salad jars. I tend to make mine the night before so that in the morning I can just grab and go. It’s a great way to use up leftovers too, from canned veg to the last of a bottle of dressing.

 

As a rule of thumb, meat, rice and pasta should be cooked and cooled before you start making up your jars. Most beans, peas and pulses can be used straight from the tin after a quick rinse, and salad leaves labelled ‘ready to eat’ can go straight into the jar.

 

Let me know if you try jar salads for yourself.

 

Until next time.

 

Your food blogger,

 

Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Full body workout without leaving the house

by Expert Blogger ‎23-01-2015 12:14 PM - edited ‎26-01-2015 3:28 PM

Hi everyone, Hollie here. 

 

Today I'm going to show you the perfect home workout using Avon's gym ball. As it's so cold out at the moment, this piece of equipment is perfect to do in doors, without having to venture out into the frost! The gym ball also has the excerises printed on, which makes it even easier to use!

 

 

Products used:
Gym Ball with Printed Workouts
Della Lightweight Trainers
Active Reversible Sports Bra
Active Jacket

 

Watch my video below to see how easy this fun workout is.

 

 

Let me know if you give it a try!

 

These amazing Jar Salad recipes are great for staying healthy while working out!

 

Hollie x

Read more...

holliewakeham1

Lifestyle and beauty blogger. You can catch me over on YouTube for fitness and make-up tutorials.

Fat burning workout for a busy lifestyle

by Expert Blogger ‎12-01-2015 11:17 AM - edited ‎12-01-2015 1:08 PM

Hi everyone, I'm Hollie Wakeham and I'm a lifestyle and beauty blogger over on YouTube. This month I'm going to be Avon's guest fitness blogger, showing you easy workouts to get fit for 2015! You can do these workouts in your own home, and they easily fit around busy lifestyles. 

 

So let's get to it!

 

 

 

Let me know how you get on!

 

You can also enter Avon's 'Get Fit this January' competition here for your chance to win an Avon Get Fit Kit. Good luck!

 

http://www.avonbeautyconnects.co.uk/t5/News-and-Announcements/COMPETITION-Get-Fit-THIS-January-with-an-Avon-Get-Fit-Kit/td-p/29846

 

Hollie x

Read more...

holliewakeham1

Lifestyle and beauty blogger. You can catch me over on YouTube for fitness and make-up tutorials.

Cinnamon hot chocolate

by Expert Blogger ‎05-01-2015 2:38 PM - edited ‎05-01-2015 2:51 PM

Making this cinnamon hot chocolate couldn’t be easier, but it tastes like something really special and is sure to wow guests this winter.

 

 

Here’s what to do. This recipe makes one mug full, but simply multiply up to make more.

 

Ingredients

 

  • 1 mug full of milk
  • 2 tsp cocoa
  • 2 tsp sugar
  • ½ tsp ground cinnamon, plus a little more for sprinkling
  • Squirty cream

Instructions

 

1. Put the cinnamon, cocoa and sugar in a mug and mix well, then add a splash of boiling water and stir until everything has dissolved.

 

2. Fill the mug almost to the top with milk, stir, then pour everything into a pan and stir over a medium heat until piping hot.

 

3. Pour back into the mug and top with squirty cream and another sprinkle of cinnamon to serve.

 

You can garnish with cinnamon sticks, if desired, for an extra special look. I’ve served mine in this cute Owl Mug.

 

 

What are your favourite drinks to enjoy over the winter season? I’m partial to a mug of mulled wine, but I’d love to hear your ideas.

 

Until next time,

Your food blogger,

Emily

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Peppered cheese biscuits with boozy cranberry

by Expert Blogger ‎23-12-2014 12:10 PM - edited ‎29-12-2014 1:28 PM

If you’re having guests round over the festive season, you’ll need a quick, easy nibbles recipe up your sleeve.

 

This recipe for peppered cheese biscuits with a boozy cranberry sauce takes just a few minutes of prep, but tastes divine. The hot pepper, cool cheese and tangy cranberry sauce work together in perfect, festive harmony.

 

 

Here’s what to do.

 

Ingredients

 

For the biscuits:

 

  • 200g plain flour
  • 100g butter, room temp
  • 100g mature cheddar
  • 1 tsp cracked black pepper
  • 1 tbsp milk

For the sauce:

 

  • 100g cranberries
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • 1tbsp port
  • 2 tbsp orange juice

 

Instructions

  1. Preheat the oven to 220C (200C fan). Put the flour and butter in the food processor and pulse until it crumbs. Add the grated cheese and pepper and pulse again. Add the milk and pulse again until it comes together. Knead into a ball, wrap in clingfilm and chill in the fridge for 20-30 minutes.
  2. Roll the dough out on a floured surface to 3mm (they will puff up a little in the oven) and cut into whatever bite-size shape takes your fancy - I used an Avon star cutter. Place on a baking tray and bake for 8-10 minutes until just golden brown. Cool on a wire rack
  3. To make the cranberry sauce, put the cranberries, brown sugar, cinnamon, port and orange juice over a medium heat and cook, stirring occasionally, until the cranberries get soft and begin to pop. Don’t over-cook as it’ll thicken a little more as it cools, so when it’s like a loose conserve, it’s done.
  4. Serve everything with a generous selection of cheeses and enjoy!

You can buy all these Avon products online or from an Avon Representative near you. To find your local Representative:CLICK HERE.

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Gingerbread Christmas Tree

by Expert Blogger ‎02-12-2014 3:05 PM - edited ‎29-12-2014 1:29 PM

This gingerbread Christmas tree would make the perfect festive centrepiece.

 

If you fancy a bit of a festive craft this week, how about this decorative and delicious gingerbread Christmas tree? They're made with Avon’s own star shaped cookie cutter kit.

 

 

A note of caution, the tree will soften if made too far ahead of time, so aim to make it on Christmas Eve if you’re aiming for a nice, crisp centrepiece on the big day. Alternatively, store the individual pieces in airtight container and they should last a week, then assemble on the day.

 

Here's what to do.

 

Ingredients

 

  • 180g butter
  • 300g golden syrup
  • 120g dark soft brown sugar
  • tiny pinch of salt
  • 500g plain flour (plus extra for dusting)
  • 1tbsp ground ginger
  • 1/2 tsp bicarbonate of soda
  • Ready to use tube of roya icing
  • Icing sugar for dusting

Equipment

 

  • Saucepan
  • Mixing bowl
  • Wooden spoon
  • Cling-film
  • Rolling pin
  • Star-shaped cookie cutter
  • Drinking straw
  • Baking tray
  • Greaseproof paper
  • Wire rack
  • Metal spoon
  • Scissors

 

Instructions

 

1. Warm the butter, golden syrup, sugar and salt in a saucepan over a low heat until dissolved, then turn off the heat and set aside. In a bowl, mix the flour, ginger and bicarb together, then pour in the cooled syrup mix and beat until fully combined. Knead into a smooth ball of dough, wrap with cling-film and chill in the fridge for an hour.

 

2. Preheat the oven to 180C (160C fan), then lightly dust a work surface with flour. Using sections of dough and keeping the rest wrapped, roll out to approximately 5mm thick and cut out one of each of your stars, plus an extra five of the smallest size and five of the next size up.

 

3. Transfer the stars to a baking sheet lined with greaseproof paper and bake for approx 10-12 minutes until a warm golden brown. You’ll need to bake in batches so group the smaller ones together as they’ll need less time that the larger stars. Allow everything to firm on the tray for a couple of minutes, then transfer to a wire rack to cool completely.

 

4. Pile up the biscuits, starting with the largest and placing a blob of royal icing, a smaller star and a then another blog of icing between each one. I use the second from smallest stars for the first few levels, and then switched to the smallest stars. When you get to the top, prop two of the smallest stars up in a triangle, secured with icing.

 

5.  Dust with icing sugar through a sieve and leave to set.

 

What foodie crafts are you planning this Christmas? Let me know!

 

You can buy all these Avon products online or from an Avon Representative near you. To find your local Representative:CLICK HERE.


Your food blogger, Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Creamy parmesan and sweet potato gratin

by Expert Blogger ‎21-11-2014 11:07 AM - edited ‎21-11-2014 11:49 AM

There's been a very noticeable chill in the air recently, so as the weather is taking a cold turn, I've put together a nice winter recipe that'll warm us to the core!

 

There are few things more tempting than a creamy, cheesy potato gratin…except, perhaps, this parmesan-flavoured sweet potato version, topped with chives.

 

 

It’s creamy, rich in flavour and absolutely delicious. Here’s how to make it.

 

Ingredients

 

  • 1kg standard potatoes
  • 1kg sweet potatoes
  • 100g parmesan
  • 1 tsp mustard powder
  • 2 tsp corn flour
  • 300ml double cream
  • 300ml whole milk
  • Salt and pepper
  • 100g mature cheese
  • 2-3 tbsp chopped chives

You’ll also need

 

  • A slicer
  • A grater
  • A large casserole dish with a lid

 

Instructions

 

1. Preheat the oven to 180C (160C fan). Peel the potatoes, wash and dry.

 

 

2. Slice the potatoes as thinly as possible (I used the Avon 5-in-1 tool with the slicer attachment), then place all of the potatoes into the casserole dish.

 

 

3. Finely grate the parmesan cheese (I used the Avon 5-in-1 tool again), then mix with the mustard powder and corn flour.

 

 

4. Toss the parmesan mix through the potatoes, then arrange them flat.

 

 

5. Season well with salt and pepper, then pour over the cream then the milk, and finish with a little more pepper.

 

 

6. Cover with the casserole lid and bake for 30 minutes, then remove from the oven carefully and top with grated mature cheese and chopped chives.

7. Return to the oven, this time with the lid off and bake for a further 15-20 minutes until the cheese bubbles and oozes and goes golden brown in places.

 

 

Serve with your favourite roast dinner and all the trimmings.

 

Enjoy and do please let me know if you try it.

 

Your food blogger,

 

Emily x

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Breast Cancer Awareness Month - Iced ginger cookies

by Expert Blogger ‎24-10-2014 3:33 PM - edited ‎30-10-2014 1:38 PM

If you’re keen to bake something delicious yet simple to help raise money and awareness for Breast Cancer Awareness month, how about these iced pink ribbon ginger biscuits?

 

This recipe makes 24 biscuits and should be popular with adults and children alike!

 

 

Ingredients

• 90g butter
• 150g golden syrup
• 60g dark soft brown sugar
• tiny pinch of salt
• 250g plain flour (plus extra for dusting)
• 1/2 tbsp ground ginger
• 1/4 tsp bicarbonate of soda
• A little cornflour for dusting
• 500g white ready to roll fondant icing
• 250g pink ready to roll fondant icing
• A little cool boiled water
• Silver sugar pearls

 

You’ll also need:
• A rolling pin
• 6cm cookie cutter or you can use a tumbler
• A baking sheet
• Greaseproof paper
• A small paint brush

 

 

Instructions

1. Melt the butter, sugar and syrup together in a pan over a low heat until dissolved, then set aside to cool for a few minutes. In a separate large bowl, mix the flour, bicarb, salt and ginger together, then, make a well in the centre and pour in the liquid, stirring to gradually incorporate all the flour into the syrup and you can work the dough into a ball. Warning: it will smell amazing already - resist the urge to eat the raw dough. Wrap in cling film and place in the fridge for an hour.

 

2. Preheat the oven to 200C (180C fan assisted). Roll out the dough on a lightly floured surface to about 4-5mm thick and cut out rounds. Bake on a greaseproof lined baking sheet for 10-12 minutes until just golden. Allow to cool completely.

 

3. Freshen your work surface, dust with a little cornflour and roll out the white icing to around 4mm thick, and cut out 24 rounds using the same cutter you used for the cookies. You might have to gather up and re-roll a few times to get all the rounds you need. Brush the back of each icing round with a tiny bit of the cooled boiled water and then stick them carefully on to each biscuit.

 

4. Now freshen up your work surface again, re-dust with cornflour and roll out the pink icing to an oblong about 2mm thick. Cut the pink icing into 24 strips about 5mm wide by about 8cm long. Work by eye on this - don’t worry about precise measurements! Cover your strips loosely with a sheet of cling film so that they don’t dry out as you’re working. Carefully fold each pink strip into a ribbon shape, dotting a little water where they cross to help them hold. Brush the back of each one and press gently on to the middle on each cookie. To finish, push a silver sugar pearl into the left tail of each ribbon and leave everything to set for an hour.

 

If you’re still after baking ideas for this October’s campaign, don’t forget to check out these fab fundraising flapjacks.

 

Until next time.

Your food blogger,

Emily

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.

Baking for Breast Cancer Awareness Month

by Expert Blogger ‎16-10-2014 1:50 PM - edited ‎30-10-2014 1:33 PM

Tasty, sweet treats that are perfect for an Avon Pink Pamper Party.

 

 

Avon is passionate about raising funds and awareness to help beat breast cancer, raising a staggering £16 million in the UK alone to help fund vital breast cancer research, awareness, education and care.

 

If you’d like to get involved in fund raising efforts this year, you might like to throw an Avon Pink Pamper party. It’s the perfect opportunity for some well-earned pampering whilst raising money to fund this vital cause.

 

You can be as creative as you like, whether you choose to paint your friends' nails in return for a donation or sell pink cupcakes and snacks. 

If you’re looking for some baking inspiration, here’s my recipe for pretty pink chocolate cashew flapjacks. They’re fun, tasty, easy to make and great for a bake sale.

 

 

Ingredients

 

  • 350g slightly salted butter
  • 250g golden syrup
  • 500g whole rolled porridge oats
  • 125g unsalted cashews, finely chopped
  • 1 tsp vanilla extract
  • 300g white chocolate
  • 6-8 drops of red gel food colouring

 

Instructions

 

1. Preheat the oven to 200C (180C fan assisted). Melt the butter, golden syrup and vanilla in a large nonstick pan over a low heat until completely melted. Add the oats and finely chopped cashews and stir until well combined.

 

2. Transfer into the greased tin and press gently to level off. Bake for 15-20 minutes on the middle shelf until golden brown on top, then leave to cool completely in the tin.

 

3. Melt the chocolate in a bowl over a pan of simmering water, stirring gently until melted. Stir in the colouring drop by drop until you have a good pink shade. Spread the chocolate evenly over the flapjack, then sprinkle the sugar pearls on top before it sets.

 

4. Place in the fridge for at least an hour. Once set, cut the chewy, sweet flapjack into squares to serve and enjoy.

 

Will you be fundraising this October? Let me know!

 

Your food blogger,

 

Emily

Read more...

Emily_Leary

Avon's official food blogger. Here to update you with new, fresh and fabulous recipes.Ask me any questions on food, cooking and nutrition.