BareMinerals Duo! = Life Saver! Review

August 8, 2015


DSC_2135I picked this little Duo up specifically to take away on holidays with me, due to its size the fact that it has a decent size mirror and the colours swatched pretty well. I can whole heartedly say after using it for four-ish months it is one of my staples.

Throughout the full month of travelling I reach for this little beauty multiple times a day. Especially when taking a look from day to night. All I would do is get that gorgeous gold colour and build it up in my crease while the lighter colour I had worn by itself that day acted as my eye base and highlight colour for my cheeks. Totally a multi faceted product that has a great colour pay off. Find it here.




Winter Warmer ‘Potato & Leek Soup’ – Vegetarian

July 17, 2015


I’ve had this image in my mind for a while of me a crackling fire, great book, and this mouth watering life changing soup. It had to be a classic balance of flavours, simple yet hardy, creamy something that left you so in love you had to have more! After careful deliberation I decided to create a Potato and Leek soup. I made a few different batches and listed the help of several professional taster to give there opinion and this my friends is the final product. Some have been quoted as saying ‘it’s the best soup I’ve ever had.’ It even satisfied the more fussy an eater.


You will need:

2kg of Potatoes

1 Leek

4 Sticks of Celery

3 Bay Leaves

2 Onions

150g of Butter (can use table spoon of oil for vegetarian)

600ml Thick Cream

3-4 cups sliced Mushrooms

12 Cups of Stock (I use Chicken)

Place you butter into a pot (don’t let it burn) and let it melt then place in you onion, half or your mushrooms on a medium heat. After a few minutes add in your celery and leek and remember to stir after 3 minutes (ish) add in your potato followed by your stock, bay leaves and reminder of your mushrooms and stir (make sure to get the bottom where the butter is). Let it cook for around 25 minutes at about a simmer then stir in your cream and leave for another 5 mins. The remove from the heat and use a potato masher to just roughly break up some of the potato, you want the majority to remain in chunks but breaking a few up releases the starch and helps thicken the soup ever so slightly.



As I sit here typing this post and uploading the pictures its freezing so I’m enjoying a delicious bowl of the previously mentioned magic soup!  :):)


Healthy Green Breakfast Smoothy #vegan

April 11, 2015

Healthy Green Smoothie The Rose

I love this smoothy for any time of the day, but in the morning before a workout or for breakfast its the best. It starts up your metabolism and digestion, fills you up and provides fibre, potassium, minerals and all of these other goodies plus it tastes delicious!!

You’ll need:

1 frozen Banana

Half a lime or 1/4 of a lemon

Handful of Spinach

1 1/2 cup of Coconut Water

1 Green apple

Blend away and your good to go! Honestly one of these for breakfast a day has given me more energy and kept everything moving ;). I’ve been trying to eat healthier (as its only 1 month now until my trip to Italy) so adopting a bit of a vegan lifestyle and exercising more. It hasn’t been as difficult as I thought but being aware has been the hardest I would walk into a bbq and just without realising shove my mouthful with some ham. So just taking a beat and being like ok what am I eating has been the biggest adjustment. Positives are I’ve discovered I love plain avocado sushi!! xx


Healthy Potato Chips #Vegan

April 9, 2015




I saw these lovely #vegan fries on a youtube video by @AnnieJaffrey (if you haven’t checked her out do yourself a favour and do it she’s amazing) and had to try them out. All you do is cut and wash some potatos then lie them on a sheet of baking paper, sprinkle them with curry powder and cook them for about 20 minutes on 210*C. Serve them with some lemon juice and voila delicious tasty and vegan!! I was a little apprehensive and my brother and father took a moment to adjust but they are delicious and the lemon juice makes such a difference.

yumm xx


Delicious Oat & Date Cookies! Wheat Free Dairy Free!!

April 5, 2015

Gluten Free dairy Free cookies The Rose

These cookies are so yummy you wouldn’t know that they are gluten free and dairy free!! They are perfect for a last minute easter prezzie, or great as a quick breakfast on the way out for work. I’m not exaggerating when I say in the last week I have made 3 batches of these bad boys they’re so addictive! They take about 30 minutes including cooking time to make.

So you will need:

100g of butter or coconut oil (depending on your diet)

225g of brown sugar

200g of gluten free flour I used rice flour

200g of whole oats

1 large egg

1 teaspoon of bicarb soda

100g of raisins, dates, chocolate chips

Over a medium flame place your butter or coconut oil into a pan to melt. Then pour it into a bowl containing your sugar.

Dairy Free Gluten Free Cookies The Rose

Beat an egg in a separate bowl then mix it into the sugar/butter mix. Sieve in the flour and Bicarb soda, then add the remaining ingredients. Depending on your mixture you may need a tablespoon or two of milk, buttermilk or coconut milk just too add a little moisture.

Dairy Free Gluten Free Cookies The Rose

Dairy Free Gluten Free Cookies The Rose

Gluten Free dairy Free cookies The Rose

A great way to use left over easter eggs is to quarter them and use them as chic chips. If you are using dates make sure to cut the up and some them in water to soften them when your ready to mix them in drain them and squeeze out the extra water.

Dairy Free Gluten Free Cookies The Rose

Dairy Free Gluten Free Cookies The Rose

Dairy Free Gluten Free Cookies The Rose

Gluten Free dairy Free cookies The Rose

Gluten Free dairy Free cookies The Rose

You want to spoon the mixture onto a lined or greased tray. Place a tight ball of the mixture spaced out and flatten slightly with a spoon or you hand :):) Cook them for 15 minutes in a 220*C fan forced oven. This mixture will make about 10 decent sized cookies.

Gluten Free dairy Free cookies The Rose

And now enjoy your almost guilt free cookies!!! If you have any left over easter chocolate try melting some and drizzling it over the top of the cookies I unfortunately made these before hand so didn’t have any. To melt chocolate place a glass bowl onto of a boiling pot of water place the chocolate in and stir. Delicious!!



Pear Clafoutis or Baked Custard with Fruit in it.

April 3, 2015

Pear Clafoutis The Rose

I love a good heart warming dessert that isn’t too naughty, so this Pear Clafoutis inspired by Jamie Oliver is right up my alley! Another bonus of this baby is its simple and quick. Prep time is around 5-10 mins and you bake for 20 minutes so in total within 30 minutes you could be sitting down on a chilly day with a delicious slice of custardy goodness and a cup of tea.

You’ll need: 

3 Tablespoons of Plain Flower

5 Tablespoons of Golden Caster Sugar (brown works)

3 Large Eggs [beaten]

450 mL Milk

1 teaspoon of Nutmeg

1 Teaspoon of Cinnamon

50g of Butter

400g halved Tinned Fruit [peach &pear work best]

Ice cream / Cream to serve

Pre-heat your oven to 220*C or 425*F or gas 7. Beat your eggs in a bowl then add in your, flour, and caster sugar mix well and then pop it aside.


Pour your milk into a saucepan on medium and heat until it is lukewarm (this doesn’t take long I generally just use my finger to test – it should feel like a nice bath).

Pear Clafoutis The Rose

Then begin to slowly stir your egg mixture into your warm milk.

Pear Clafoutis The Rose

Once combined add you nutmeg and cinnamon stir them on and then set to the side.

Pear Clafoutis The Rose

Butter the bottom of a baking tray.

Pear Clafoutis The Rose

I generally rinse my fruit in water first then dab it dry with paper towl.

Pear Clafoutis The Rose

Evenly spread the fruit over the base of your tray.

Pear Clafoutis The Rose

Now pour in your eggy/milk mixture.

Pear Clafoutis The Rose

Using two teaspoons place a small dob of butter on top of each of the pear halves. This not only adds a gorgeous buttery flavour but keeps the pears from drying out.

Pear Clafoutis The Rose

Then pop it into the oven for around 20 minutes or until a knife inserted comes out clean.

Pear Clafoutis The Rose

You can see the beautiful little pear islands surrounded by a pool of buttery loveliness. This will generously serve 8 people, make sure you have cream and ice cream handed to dollop on top.

🙂 yummmmm



March 13, 2015

Now I am by no means an expert at university (uni) I have tried different course and dropped them because I didn’t like them, done a diploma (1 year course) in the mean time to try and figure it out. However I think I’ve got the hang of it a bit now and I’m definitely well practised at starting a course!


TIP 1: I always try not to buy my text books until I’ve gone to a class because half the time the books listed are recommended not require, or your Professor will upload them free to your class site anyway! For example I have four classes two of which don’t need any books and the other two only require one each instead of three.

TIP 2: Compare prices of your books. This would be a given but seriously try and find your books online through Amazon or a local online book store chances are they’ll be cheaper (check price first though). When your buying text books every six months that are around $100 each saving $10 a book adds up quiet quickly over the 3 or 4 years of your degree.

TIP 3: The University I attend is quiet large so a massive thing for me is checking where my classes will be so I can park closer to them. Mapping out the easiest way to get bettween classes and checking for room changes the week before you start are things I wish someone had told me.

TIP 4: EAT! I always lose focus and can’t concentrate when I am hungry so in or between class snacks are a must for me! Have a good hardy healthy breakfast that will give you energy over the course of the day. Low Gi food like oats are great for this.

TIP 5: This one is hard because you definitely don’t feel like doing it but start you assignments from week 2. Honestly leaving them just makes you stressed (causing your skin to break out, lack of sleep giving you bags and your work is never as good as it could be) and you just don’t need that. Even if you write the title and do a rough outline anything is better then nothing.

I’m plaining on doing another post on how I keep everything organised during the semester let me know what you want posts on. 🙂 x picture from


Delicious Custard Cake Recipe

March 11, 2015

custard cake

How could this not be a winner of a recipe CUSTARD + CAKE = jksydbgfkuybKG, I’m sorry I just short circuited. This custard cake reminds me of something a perfect 1950’s wife would have served. It’s just so classic, easy and delicious! Your realistically making custard that you don’t have to stir or stand and watch you mix everything together and put it in the oven thats it. So 1950’s for the modern day chef!

For this recipe you will need:

4 eggs (white separated from yolk)[room temperature]

1 tsp Vanilla Extract

3/4 Cup of Sugar

125g of Melted Butter

3/4 All Purpose Flour (plain flour)

2 cups of Milk (lukewarm)

Powder Sugar for Dusting the cake

Preheat he oven to 160*C or 325 F. Grease an 8 x 8 inch baking dish with baking paper. Separate the egg whites into a mixer and beat them until they are stiff once stiff set the whites aside.

whites stiff

Beat the egg yolks and sugar until light, add the butter and vanilla and beat for another 2 minutes. Add the flour and mix until it is all incorporated. Slowly start adding the milk until it is all combined. Gently fold in a third of the egg whites at a time until all combined. Pour the batter into a baking dish and bake for around 60 minutes (until lightly golden). Dust the cake with icing sugar to serve.

custard sponge

custard spopnge 1

I served this to my boyfriends 13 year old brother and he was initially shocked at the taste as his view of is the super sugary store brought bottles. This cake is delicious but a traditional custard honestly with some scream and icing sugar this is such a treat. x

custard sponge cake


February Favourites, Beauty, Skin and More! Announcement!

March 1, 2015

The Rose February Favourites

The Rose Beauty February Favourites


My Beauty Favourites for this month are Stila Mind Pallete, Benefit They’re Real Mascara, Benefit Brow Wax Pencil, Benefit Paint Pot, and Benefit Rockatuer Blush.

I have never really been one to do my brows more then a lick of gel but this pencil is so user friendly and the wax component helps stick your brows in place, its sort of a two in one product powder and gel. I’m always up for a product that helps me cut down the time it takes to get ready. Along the same lines of speediness the paint pot makes it so quick on those last minute mornings slap it on and blend and your good to go (swatches here). The Benefit mascara is true to its name They’re unbelievable Real!  I’ve done a post on the Stila palette and my thought on it click here.

The Rose February skin Favourites

L’Occitan Shower Oil, Clinique All About Eyes, Benefit It’s Potent, Body Shop Body Butter.

You would have seen some of these in my skin care routine click here to find out why I love them so much. I am a lover of the Body Shop Body Butters for moisturising my legs they smell great, aren’t oil and absorb well.  The Rose February Favourites

Some of my random Favourites.

My go to snack this month has been sultanas or cranberries they’re just so easy, sweet and delicious. I haven’t mentioned yet but I am going to Italy in May as well as a few other countries so I’ve been trying to get a grasp on a few phrases. When I travel I like to go into where the locals are and most Italians in hat environment don’t speak english. So study study!! My Favourite nail polish for this month has to be O.P.O Samoan Sands its just the perfect shade for my skin colour. Click here for a picture of it on.

Let me know in the comments below what you’ve been loving this month?



3 Ingredients to turn your breakfast juice into an METABOLISM speeding, IMMUNITY Booster!

February 28, 2015

immunity boosting juice ingredients


LEMONS:Restore the boys PH level, act as a liver stimulant and dissolvent of uric acid and other poisons, liquifies bile, full of vitamin C which neutralises free radicals likes to raging and most other diseases, it contains powerful antibacterial properties, it helps in strengthening blood vessels due to the Vitamin P it contains and has 22 anti-cancer compounds. GO Lemons!!

The first man to successfully climb mount everest Edmund Hillary accredits a great deal of that to lemons.



GINGER: Aids in digestion by increasing the digestive fluids, relieves nausea and morning sickness, strengthens the stomach, assists with sore throats and the prevention of colds and flus, and acts as an anti inflammatory.

Whilst great in juices (once the skin is removed by scraping a teaspoon along it) a few slices of ginger root with warm water is a great tea and mid morning pic me up.



COCONUT WATER: Holds more potassium then bananas, is super hydrating and thus a great hangover cure, helps with preventing cancer and kidney stones, cholesterol free, is packed with easily digested carbohydrates in the form of natural sugars and electrolytes, boasts zinc, selenium, iodine, sulfur, manganese, boron, molybdenum, ascorbic acid and B-group vitamins.

All three of these ingredients are amazing for your body on a daily basis. Lemon works best in fruit juice as it can be bitter so the sweetness of the fruit helps counter act that. Ginger works in every fruit/vegetable juice I have ever made or tasted, it almost has a warming taste to it. Coconut water works in both but is definitely more suited to a fruitier or green juice. Comment below your favourite juice ingredient?