On my way… by Marie

Keep holding on to what you love & enjoy the ride of life


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Beauty Tips by MY LITTLE WORLD * HOLIDAY

2 little beauty tips today! Look how lucky you are ;p!!!!

First and foremost, let me introduce you to a kind of magic potion… a very freshening rose-and-lemon-based body water! The roses will help hydrate and tone your skin up, while the lemon will purify it!

DSC_0578

Ingredients

  • 1 lemon (and one squeezer)
  • Roses petals (of 3 roses)
  • 1 little spray

Directions

  1. Boil some water and put the previously-washed roses petals in it. Cover the whole thing and let it brew for about 10 minutes.
  2.  Meanwhile, squeeze the lemon.
  3. Dry the roses petals. When the mixture is cooled down, add two teaspoons of lemon juice.
  4. Put it in a spray and it’s ready to be used ;)!!!! 

 

The second beauty tips of this month MY LITTLE WORLD is another very useful potion that is a repairing potion for sunburns! I personally think THIS is the must-make and must-have of the summer! So here’s the recipe, my beauts!!!

DSC_0579

Ingredients

  • Green tea
  • 1 fresh tomato 
  • Cottons 

Directions

  1. Let the green tea brew for about 20 minutes so that the water contains enough healing molecules (polyphenol). 
  2. Peel a tomato and blend it. The tomato contains the necessary vitamins to easily regenerate the skin.
  3. When the two mixtures are cold enough, soak the cottons and leave them on your sunburns for about 30 minutes. (You can start this process over and over again! Pretty cool, uh?!)

 

Here they are, my lovelies! The 2 great beauty tips of this month MY LITTLE WORLD magazine!

With this, you’re ready to serenely face the summer 😉

Keep holding on to what you love & enjoy the ride of life 😉

xoxo


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Summer fruits tartlet by Celine from Les demoizelles…

© Les Demoizelles by Celine

© Les demoizelles by Celine

Hi there, my lovely fruity readers! Today, I am very glad to share a very yummy & summery recipe I tasted not a long time ago, and that is a pure wonder! I think I simply fell in love with this fruity tartlet, discovered on Celine’s blog, Les Demoizelles… and believe me, it was “love at first sight” :p!

Plus, though the weather’s a bit better, it is still quite chilly and I really needed to be reminded that summer was actually coming pretty soon! In a few words, I wanted to feel those sweet summer nights, when one usually finishes their lovely meal on a terrace with a fresh & fruity dessert such as that one!

Thus, for this particular reason, I also wanted to take you, my lovely ones, to this very sweet summer landscape! Ready?! Here’s the recipe then …

Ingredients

  • 1 puff pastry
  • 1 lemon
  • 6 to 8 peaches
  • 1 or 2 vanilla sugar bag
  • 250g of strawberries
  • 200g of blackberries
  • flaked almonds
© Les demoizelles by Celine

© Les demoizelles by Celine

Directions

  1. Preheat the oven to 190°.
  2. Place your puff pastry in the tartlet baking tins. Put in the oven for a few minutes, so that it can bake a little bit. 
  3. Meanwhile, rinse the fruits & cut the peaches in halves (without forgetting to take the stone off ^^).
  4. Then, cut the half peaches in 3 or 4 pieces and put them into an oven dish.
  5. Manage to get some lemon zests and put them in the middle of the peaches & strawberries in your oven dish. 
  6. Sprinkle some vanilla sugar on the fruits (1 or 2 bags according to your personal tastes ^^) and add the flake almonds.
  7. Take the baked puff pastry off of the oven and let the fruits bake in the oven for about 35 minutes instead (the fruits must give some juice and slightly be browned).
  8. After baking and with your spoon, place the baked fruits in your tartlet baking tins and add a few blackberries & strawberries to decorate. 
  9. You can enjoy those delicious tartlet cold or warm, with some ice cream or simply with a creamy yogurt. 
© Les demoizelles by Celine

© Les demoizelles by Celine

© Les demoizelles by Celine

© Les demoizelles by Celine

Wooo, I reckon you’re all very excited about making this little treat now, aren’t you?! So, I wish you a very nice fruity trip to your favourite summery landscape and I hope you’ll enjoy it (but I’m actually sure you will :p!!!)

Much love to all of you, my budding pastry chefs ❤

Keep holding on to what you love & enjoy the ride of life 😉

xoxo


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A birthday post, A birthday Cake & Birthday Cupcakes for one of my loveliest friends’ Birthday

This post is (as you can read it in the title) dedicated to one of my best friends, who is turning 17 today!

And so as to wish her a very veRY VERY happy birthday, I decided to share with you 2 recipes; the first one is a birthday cake recipe and the second one is a cupcakes’ recipe (because… what would be a birthday without very delicious cupcakes to celebrate it?! Huh?)

These recipes come from the BBC – GOOD FOOD Website  (I’m sorry Nadia, but I’m in England and over here, the best recipes are mostly on this website! Well, obviously!!! IT IS A BBC WEBSITE! What better reference than the BBC even when it comes to cookery?!)

Well. Enough blabla for today! I would have loved to celebrate her birthday with her and cook these very yummy cakes together but about 400 kilometers away, it may be… COMPLICATED :s !

Birthday bug cake

Birthday bug cake on #BBCGoodFood

Ingredients

  • Easy vanilla cake and syrup mix (see recipe below)
  • 100g white chocolate (I used Milkybar)
  • Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
  • 12 giant chocolate buttons , 6 cut in half
  • treat-size pack chocolate buttons
  • 2 chocolate sticks (I used Matchmakers)
  • hundreds and thousands
  • multicolored candles
  • red (or whatever colour you like) writing icing tubes (I used Asda)
  • multicolored candles

Recipe

  1. Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
  2. Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
  3. Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
  4. Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 – these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make ‘wings’. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.
Lemon & poppyseed cupcakes

Lemon & poppyseed cupcakes on #BBCGoodFood

Ingredients

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds , toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter , melted and cooled a little

(FOR THE ICING)

  • 225g butter , softened
  • 400g icing sugar , sifted
  • juice 1 lemon
  • few drops yellow food coloring
  • icing flowers or yellow sprinkles, to decorate

Recipe

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
  2. To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
  3. Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Here it is now!!! I hope my lovely friend will enjoy making them and will enjoy them as well 😉

Once again, I wish her A SWEET 17th BIRTHDAY and send her lots of love from England xxxxxxxxxxx ❤

As far as you’re concerned, my dear readers, I’m sure you’ll take an extreme pleasure to bake a little bit, even if it’s not for a birthday, the ‘baking times’ are ALWAYS very nice times, not to say the best ones ;p (whether it’s while you’re making the cakes or then when you’re done and enjoying your mets (= dish) as we say in French ;)!)

Take care my lovely ones &…

Keep holding on to what you love and enjoy the ride of life 😉

xoxo

P.S.: Nadia, notice the cup of tea with the cupcake on the picture! (just to tell you that you’d better have one when  you taste these very yummy yummy little things 😀 :p xxx!)