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The salon is decked out in Easter decorations now, so I thought it would be seasonal to have some fun with a most loved brownie recipe. Kids will want to help but you'll need to keep an eye on the sweets...
It’s at high-pressure events that our salon professional products really come into their own. Take the humble Holding Spray in the Van Clarke range. “Tut tut. A hairspray’s a hairspray”, you may say.
This light texturising mist effortlessly vamps up your hair in seconds, giving enviable body, volume, and airy texture to finish and lightly hold your style. Extracts deliver powerful antioxidants to maintain moisture and protect colour, without leaving the hair feeling heavy or clogged.
“What’s he going to tell us now?” I hear you say. “Taliban warlords make shampoo in their poppy fields! Colombian cartels launch new crack-cocaine conditioner!”
Not quite, but...
These are the last months of plentiful blood oranges which go to make this recipe such a mouth-watering treat.
The fruit has crimson or blood coloured flesh which comes from the anthocyanins, a family of polyphenols. The red colour comes when the fruit develops with low overnight temperatures as in the Mediterranean winters, so peak season is February to April.
A short trip away from sweet this week with a moreish egg muffin. Michael is my normally obedient taster but wasn't responsive when I gently proffered one at him. "Taste this." I said. "I'm not in the mood for savoury and I've just brushed my teeth."
Globalism, has given us identikit cities worldwide. A seeping monoculture squeezing out heritage and diversity, leaving streets dominated by similar constructions and the same international brands.
What have the Welsh ever done for us? Well, apparently muffins originated in Wales sometime in the 11th century and are now just about everywhere having been popularised by the Americans in the 19th century. You needn't go to the high street, as you can make a beautiful light fluffy version for yourself. Try this.
Fluffy and fresh. These light vanilla flavoured sponges melt in the mouth while the zesty curd gives a tangy hit, soothed by the marscapone. Ten minutes prep, and twenty minutes to bake, then a quick compilation once they cool down. Try them.