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11/09/2022

Date & tahini porridge

Make our easy date and tahini porridge for an indulgent breakfast treat. It's naturally sweetened with dates that infuse into the porridge when cooking
•
Ingredients
• 80g Quaker Rolled Oats
• 600ml semi-skimmed milk
• 4 dates , halved and finely sliced
• 4 tsp tahini , stirred
• 1 tsp toasted sesame seeds
Method
• STEP 1
Put the Quaker Rolled Oats in a medium saucepan with the milk, half the sliced dates and a small pinch of salt. Cook over a medium heat, stirring frequently, for 4-5 mins until creamy and thickened. Add a splash of water if you prefer a thinner porridge. Stir through 2 tsp tahini.
• STEP 2
Divide the porridge between two bowls, and spoon 1 tsp tahini over each, scatter over the remaining dates and a sprinkle of the toasted sesame seeds.

10/09/2022

Balsamic beef with beetroot & rocket

Combine the rich flavours of balsamic and beetroot in a healthy beef dish that feels indulgent yet is low fat, low calorie and contains three of your five-a-day
•
Ingredients
• 240g beef sirloin , fat trimmed
• 1 tbsp balsamic vinegar
• 2 tsp thyme leaves
• 2 garlic cloves , 1 finely grated, 1 sliced
• 2 tsp rapeseed oil
• 2 red onions , halved and sliced
• 175g fine beans , trimmed
• 2 cooked beetroot , halved and cut into wedges
• 6 pitted Kalamata olives , quartered
• 2 handfuls rocket
Method
• STEP 1
Beat the steak with a rolling pin until it is about the thickness of two £1 coins, then cut into two equal pieces. In a bowl, mix the balsamic, thyme, grated garlic, half the oil and a grinding of black pepper. Place the steaks in the marinade and set aside.
• STEP 2
Heat the remaining 1 tsp oil in a large non-stick frying pan, and fry the onions and garlic for 8-10 mins, stirring frequently, until soft and starting to brown. Meanwhile, steam the beans for 4-6 mins or until just tender.
• STEP 3
Push the onion mixture to one side in the pan. Lift the steaks from the bowl, shake off any excess marinade, and sear in the pan for 2½-3 mins, turning once, until cooked but still a little pink inside. Pile the beans onto plates and place the steaks on top. Add the beetroot wedges, olives and remaining marinade to the pan and cook briefly to heat through, then spoon on top and around the steaks. Add the rocket and serve.

09/09/2022

Great Dane

Calm, loyal, and clocking in at 200 pounds fully grown, the Great Dane is the gentle giant of the canine world. But don't let their massive stature fool you—these king-sized pooches are calm and only require a few walks per day once they're out of puppyhood. Great Danes love children, although they can knock over a child simply by bumping into one.

08/09/2022

Bakuchiol: Is it Really Nature’s Answer to Retinol?

Ever since bakuchiol appeared on the beauty scene, it’s been touted as a “natural retinol” and a “plant-derived retinol alternative” that dramatically revitalizes skin. But is bakuchiol really nature’s answer to Retin-A? And does it really serve up the same skin benefits as retinol (firmer skin, more even tone, and fewer fine lines and wrinkles) without the side effects? Here’s everything you need to know about bakuchiol.

What is bakuchiol?

Bakuchiol is a plant extract derived from the leaves and seeds of Psoralea corylifolia, a leafy plant traditionally used in Ayurvedic and Chinese medicine. Since its discovery back in the 60s, bakuchiol has been shown to have powerful antioxidant, anti-inflammatory, and antibacterial properties.

What does it do?

Research has also shown that bakuchiol actually works a lot like retinol on the skin, stimulating cellular turnover and collagen to boost elasticity, unclog pores, and fade dark spots. In a recent study published in the British Journal of Dermatology, a 0.5% bakuchiol cream was just as effective as a 0.5% retinol cream in diminishing wrinkles and hyperpigmentation—but with much less irritation.

Is bakuchiol a retinoid?

Technically, no. Retinoids are derivatives of vitamin A, and bakuchiol isn’t related. But bakuchiol does seem to work in a similar way on the skin at a cellular level. Unlike retinoids, which are often associated with irritation—think stinging, redness, skin sensitivity, and peeling—bakuchiol has a calming and soothing effect on the skin, making it a good option for those with sensitive skin who can’t tolerate retinoids.

The best of bakuchiol skincare

Curious about adding bakuchiol into your beauty routine? Ahead are some bakuchiol oils and serums that the Beautylish team loves. (Word to the wise: Because of bakuchiol’s exfoliating properties, it’s best to apply it at night and use SPF during the day.)

07/09/2022

Dark chocolate and Easter egg baked croissant pudding

I add minimal fresh eggs to this Easter chocolate version of bread and butter pudding – I detest the overly eggy taste you often get and no one needs an omelette with their chocolate. Instead, I add cream and custard to do the heavy lifting. If you love the eggy goodness, feel free to add another 2 eggs to the recipe. The freeze-dried fruit adds a very necessary cut through to the buttery sweet goodness. You could serve with some tart fresh fruit to get a similar effect.
Ingredients
6-8 croissants
1 cup pouring cream
1 cup store-bought vanilla custard
2 large eggs
1 tbsp vanilla bean paste
1 cup dark chocolate chunks
4-6 small Easter eggs (I used eggs filled with Turkish delight and caramel)
icing sugar, to dust
2 tbsp crushed freeze-dried strawberries or mixed berries
Method
1. Preheat oven to 170C fan-forced (190C conventional). Find a baking dish that snugly fits your croissants and arrange them flat-side-down.
2. Combine the cream, custard, eggs and vanilla bean paste in a jug. Gently pour the mixture into the pockets between the croissants, pushing them into the mixture so it absorbs around their bases. Continue until all the liquid has been poured into the dish, being careful not to get it on the tops of the pastries, otherwise it will burn. Push the dark chocolate into the holes and spaces around the croissants.
3. Bake for 30-45 minutes, turning the dish halfway through, and keeping an eye on the tops of the croissants – cover with foil if they are taking on too much colour. To test that it's ready, push onto the croissants, there should be some resistance, and only slight jelly-like movement in the custard. Please note this version is slightly runnier than a traditional bread and butter pudding – the crisp tops of the croissants are the perfect vehicle for mopping up any residual chocolate and custard mixture.
4. To serve, top with the additional Easter eggs, dust with icing sugar and scatter over the freeze-dried fruit, if using. Serve warm.

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