Friday, 29 June 2012

YCN Awards

Yesterday morning I received some very colourful post from YCN congratulating me on being awarded a commendation at this years awards. My response to the brief that was set by Google can be see on my online portfolio. I'm really excited about going to the awards, such a shame my graduation is at 9am the next morning, going to feel like a huge rush, with lots of travelling!

Thursday, 28 June 2012

Tasty Toad In The Hole

A Jamie Oliver recipe (see here)
I've made this recipe twice now, once for my boyfriend and once for my parents and both said they loved it. Fluffy Yorkshire and the onion gravy is beautiful. I've changed the recipe a bit from the original just because of what I've had in, and my personal tastes, see the original recipe above.
Serves: 4
Cooking Time: 45 mins

• sunflower oil
• 8 large good-quality sausages (I chose Lincolnshire chipolatas) 
• 1 large onion, peeled and sliced
• 2 cloves of garlic, peeled and finely sliced
• 2 knobs of butter
• 6 tablespoons balsamic vinegar
• 1 vegetable stock cube (I personally used gravy granuals)

for the batter
• 285ml milk
• 115g plain flour
• a pinch of salt
• 3 free range eggs


01. Pre-heat the oven (240–250ºC/475ºF/gas 9), and put 1cm/just under ½ inch of sunflower oil into a baking tin. (Although here I sprayed my tin with a generous amount of 1 cal spray)
02. Whilst the oil is heating, make the batter by mixing all the ingredients together. 
03. When the batter is made and your oil is now hot, add your sausages to the hot oil and place back into the oven. (Around 15-20mins for normal sausages, 10-15mins for my chipolatas)
04. When they are lightly brown, carefully take the tray out the over and add your batter mix (hopefully at this point you sausages will have released the fat and juices, and the batter should spit a little when hitting the tin)
05. Place the tin back in the over and do not open it for at least 20-25 mins, or your yorkshire will sink!
06. While that's all cooking away, it time to make the onion gravy. Start by cutting slicing up the onion and crushing the garlic.
07. Now add the butter to a fry pan and fry the onion and garlic for about 5 minutes until they look translucent, when this happens add your 6 tables of balsamic vinegar, and allow it to cook down by half. (beware this smells pretty bad, but some worth it in the end)
08. Now add a little water to the balsamic and onions, and then either sprinkle in a stock cube, or some gravy granuals. Be careful it doesn't lump up!
09. After 20-25 minutes check on your toad in the hole, it should be crispy around the edges and bouncy in the centre.
10. Serve up with some vegetables and enjoy!


Tuesday, 26 June 2012

A Classic Lip & Silhouette

Katy Perry // Lily Collins // January Jones as Betty Draper // Anne Hathaway as Seline Kyle

I am currently obsessed with the 1950s and their chic tailoring of clothes and choice of lip colour, a bold red. Above are a few recent examples of this style of look, and four of my current style inspirations. Katy Perry looked so stunning in The Hollywood Report shoot she recently did, and is anyone as excited for Batman as I am? I can't wait to see Anne Hathaway as Catwomen!

This Summer I will be definitely be channelling this look and well into autumn more than likely too. Gothic Glamour is going to be huge this winter too, so maybe then the red lipstick can turn into a deep plum.

What do you think about red lips and a 50s silhouette, are you a fan?

Welcome to Faux Gold

Hello world, so I've decided to properly start a blog. A place where I can store my ideas, inspirations, recipes, crafts, memories and my love affair with everything French.

So here's hoping a can stick it out...