tag:blogger.com,1999:blog-86139165301627019832024-03-18T09:48:11.693+00:00Dress It Up.Fashion, Beauty, Baking, Good Thoughts.Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-8613916530162701983.post-85743280483406934292015-08-24T22:47:00.000+01:002015-08-24T22:47:25.578+01:00Baking With Aimee.<div class="separator" style="clear: both; text-align: center;">
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A new post?! What is this?!<br />
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I do apologise. 7 months out isn't my finest hour!! But its been a rather eventful year so far, and this blog has taken a definite back seat.<br />
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I've also suffered with a lot of writers block, which has mainly stemmed from my indecision on where this blog is going.<br />
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After months of consideration I've decided to start afresh and focus solely on my one true passion (aside from writing!); baking!<br />
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And thus, <a href="http://www.bakingwithaimee.com/" target="_blank">Baking With Aimee</a> was born.<br />
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This will be my new home from now, and while you may see a few recipes cropping up from my days spent blogging in this space I'm also brimming with new bakes to share!<br />
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I do hope you'll pop along and follow my adventures at Baking With Aimee. Its still a work in progress at the moment, but one that I'm putting my all into making a great read.<br />
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Thanks for following since 2012!<br />
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Aimée<br />
XxxxAiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-5912666295949435812015-01-24T10:43:00.000+00:002015-01-24T10:43:48.851+00:00Berlin | Part Two. <div class="separator" style="clear: both; text-align: center;">
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Part Two of mine and Katie's sister trip to Berlin began with the Berlin Wall Memorial. It was a fascinating spot and really showed the true horror that the wall created in Berlin. It may be strange to say, but all this time I don't think I really appreciated how recent this actually was. The wall fell on November 9th 1989, at this point Katie was over a year old. That fact blows my mind. In this day and age, and especially in England, I think we take freedom of speech slightly for granted. To think that in Katie's lifetime there was still this kind of horror taking place, in a country that I (naively) thought was as "free" as ours is shocking.<br />
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After looking around the Exhibition, we climbed up to a viewing platform which gave us a gorgeous view across the city. By that point, it was definitely time for lunch so we headed back into the centre of the city. Our next stop was Alexanderplatz as we had plans to take a trip up the famous TV Tower. We managed to go up at the perfect time as we saw the sun set on the horizon, it really was gorgeous! The TV Tower is a must if you visit Berlin, its so cheap and has a really relaxed atmosphere. There is also a restaurant that revolves to give a panoramic view of the city - we didn't opt for it though, as it was a bit pricey! Enjoy the photos!<br />
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Finally, we took a walk across Museum Island and down to the Brandenburg Tor to see it at night. We managed to have stumbled upon a demonstration for the recent riots in Paris. We didn't realise at the time, but even the German President was there! The gate looked gorgeous in the night, so it was a great backdrop!<br />
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Only one more post left on our Berlin trip, let me know if you like the photos!<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-14841538008265304502015-01-22T10:30:00.000+00:002015-01-22T10:30:00.257+00:00Berlin | Part One. <div class="separator" style="clear: both; text-align: center;">
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Last week Katie and I went on a Black-Friday fuelled holiday to Berlin, and it was wonderful. The weather was SO cold and rainy on our first day but we still made the most of it. After a 3am wake-up call to catch our plane, we arrived bleary-eyed in Deutschland. Our first challenge was deciphering the train system to get into the city centre, but after managing to validate our ticket we were safely ensconced on a DOUBLE-DECKER TRAIN. Yep, you heard that right! It was so cool, and occasionally made you feel like you were flying when you couldn't see the track below.<br />
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Our hotel was near Friedrichstrasse, which was really handy transport wise. Hats off to Germany, they really do public transport well. Theres SO many ways to get around the city, and to be slightly stereotypical here its super efficient! We mainly spent our first day being shunned by cafe workers for daring to try and use Card to pay for lunch (who knew cash-only cafes were such a thing in Germany!?), getting completely lost in the dark rainy back streets and being inspired by the East Side Gallery. Please now prepare for a bombardment of photos. I couldn't just choose one or two, I loved so many. It was fascinating to see how such a terrible memory has been preserved in such an inspiring way. It definitely made me reflect a lot on the importance of freedom of speech, especially in light of recent events in Paris.<br />
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Let me know what you think of the artwork! I'll be back with Part Two of our trip soon :)<br />
<br />
Aimée<br />
Xxxx<br />
<div style="text-align: center;">
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<br />Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-76434099534258067152015-01-11T10:20:00.000+00:002015-01-11T10:20:29.034+00:00Sunday Bake | Pear and Frangipane Tart<div class="separator" style="clear: both; text-align: center;">
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<br />
Anyone who knows me well knows that I HATE cooked fruit...so for me eating a poached pear was a big step! Not just eating too, I actually enjoyed it!! Theres no way I'm gonna go on a hot-fruit eating frenzy but if someone offers me a poached pear - I say as if this happens <i>every week</i> - I won't turn my nose up against it!<br />
<br />
I'm not one to brag, but this tart is probably one of the best tarts I've ever made. I'm so proud of it, and it tasted delicious too which is always a plus ;). Frangipane is one of my all time favourite fillings and I just love how moist (apologies!) it is.<br />
<br />
I made this for desssert after a Sunday roast, and despite the silly amounts of food already consumed the tart was wholfed down! A success in my book! The recipe is from the amazing <a href="http://www.amazon.co.uk/Patisserie-Made-Simple-Macaron-Millefeuille/dp/0857832433" target="_blank">Patisserie Made Simple by Edd Kimber </a>(as was last Sunday's bake!). I LOVE this book, I have so many recipes flagged to try and the photography is beautiful.<br />
<br />
So, on with the recipe!<br />
<br />
Ingredients:<br /><br />
For the frangipane:<br />
100g unsalted butter at room temp<br />
100g caster sugar<br />
2 large eggs<br />
100g ground almonds<br />
<br />
For the poached pears:<br />
150g caster sugar<br />
1 lemon<br />
2 Conference or Bosc pears<br />
<br />
For the pastry:<br />
225g plain flour<br />
pinch of salt<br />
1 tbsp caster sugar<br />
120g unsalted butter, diced and chilled<br />
2 tbsp ice-cold water<br />
<br />
For the decoration:<br />
2 tbsp flaked almonds<br />
2 tbsp clear apricot jam<br />
<br />
Method:<br />
<br />
To make the pastry, put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles small pea-sized pieces. Add the water 1 tablespoon at a time, pulsing after each addition. The dough needs just enough water so that it starts coming together. Turn the dough out onto a lightly floured work surface and lightly knead until it forms a uniform dough. Press into a flat round and wrap in clingfilm. Put it in the fridge for at least 1 hour before using.<br />
<br />
To make the frangipane, put the butter and sugar in a bowl and beat together for 5 minutes using an electric whisk or until light and fluffy. Add the eggs one at a time, beating until fully combine before adding the next. Add the ground almonds and mix to combine. Set aside until needed.<br />
<br />
To poach the pears, put 500ml water and the caster sugar in a medium pan. Using a sharp knife, cut off 3 strips of lemon zest and add to the pan. Bring the mixture to a gentle simmer over a medium heat. Squeeze the juice from the lemon into a bowl and set aside. Peel, halve and core the pears, putting them into the bowl of lemon juice as you work to prevent the fruit from browning. Add the pears and lemon juice to the syrup and poach for 15-20 minutes or until tender. Remove the pan from the heat and set aside while you prepare the tart.<br />
<br />
Roll out the pastry on a lightly floured work surface into a rectangle about 2-3mm thick. Use to line a 35x11cm loose-based tart tin, then transfer the tart shell to the fridge for 30minutes or until firm. Meanwhile preheat the oven to 180C/160C fan oven/gas 4.<br />
<br />
Line the pastry with a sheet of baking parchment and fill it with baking beans. Bake for 20 minutes then remove the parchment and baking beans and bake for a further 5 minutes or until the base is a pale golden colour. Remove from the oven and leave to cool for 5 minutes.<br />
<br />
To assemble the tart, fill with the frangipane, spreading it into an even layer. Press the pears into the frangipane, cut-side down, and sprinkle the tart with the flaked almonds. Bake for 25-30 minutes until the frangipane is golden. Remove from the oven and leave to cool in the tin. While cooling put the apricot jam in a small pan and bring to the boil, then remove from the heat and, while still hot, brush over the tart.<br />
<br />
The tart is best served on the day it is made - not too hard an instruction I imagine...;)!<br />
<br />
I hope you like this tart as much as I do, and please do let me know if you try it!<br />
<br />
Aimée<br />
Xxxx<br />
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<span style="font-size: x-small;"><i>adapted from <a href="http://www.amazon.co.uk/Patisserie-Made-Simple-Macaron-Millefeuille/dp/0857832433" target="_blank">Patisserie Made Simple by Edd Kimber</a></i></span></div>
Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-24910014786736996292015-01-04T10:59:00.000+00:002015-01-04T11:02:17.665+00:00Sunday Bake | Milk Chocolate & Hazelnut Praline Buche de Noel <div class="separator" style="clear: both; text-align: center;">
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<br />
I'm aware a Buche de Noel is a very Christmassy dessert, but while Winter is still in full force I thought it still deserved a feature! I made this first for my Flat Christmas with the guys, and then again for actual Christmas Day as it really is that good!!<br />
<br />
The recipe is from <a href="http://www.amazon.co.uk/Patisserie-Made-Simple-Macaron-Millefeuille/dp/0857832433" target="_blank">Edd Kimber's Patisserie Made Simple</a> which is SUCH a good book for amazing bakes. I highly recommend it! This recipe in particular is quite lengthy, but the steps are all actually quite simple. Everyone loved this dessert, as although it looks quite decadent it tastes so light! Perfect for Christmas Day when you're already stuffed with food....or any food-filled occasion really!<br />
<br />
On with the recipe!<br />
<br />
<b>Ingredients:</b><br />
<br />
For the chocolate sponge:<br />
<span style="font-family: inherit;">butter, for greasing</span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">70g plain flour </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4 large eggs</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">100g caster sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">30g cocoa powder</span></div>
<br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">For the decoration:</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">125g hazelnuts, roughly chopped</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">For the praline buttercream:</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">50g milk chocolate </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">125g caster sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">1 large egg</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 large egg yolks</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">225g unsalted butter, at room temperature diced</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">4 tablespoons hazelnut praline paste </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br />For the hazelnut syrup:</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">40g caster sugar</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">2 tablespoons Frangelico (I just used Brandy though!)</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<b><span style="font-family: inherit;">Method:</span></b></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Preheat the oven to 180C (160C fan oven/gas 4) and grease a 33x23cm rimmed baking tray and line with a sheet of baking parchment. Grease the parchment and then dust with a little flour, tipping out any excess. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">To make the sponge, put the eggs and sugar in a large bowl and, using an electric whisk, beat until pale and thick, so that when the beaters are lifted from the bowl the batter leaves a trail. Put the flour and cocoa powder in a bowl and mix together. In three additions, sift this mixture over the egg mixture, gently folding together with a spatula until fully combined. Pour this batter into the prepared baking tray and gently level out. Bake for 10-12 minutes until the cake springs back to the touch. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Meanwhile, put a tea towel on a work surface and cover with a piece of baking parchment. Remove the cake from the oven and immediately turn it out onto the parchment. Peel off the parchment from the base of the cake, and then carefully roll the cake tightly, with the parchment and tea towel inside. Leave to cool, wrapped inside the tea towel, for 20 minutes. This will help the cake to unroll and re-roll later without cracking.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Put the hazelnuts for decoration on a baking tray and toast them in the oven for 10 minutes or until lightly browned. Set aside to cool.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">To make the buttercream, melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Leave to cool slightly. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Meanwhile, put the sugar and 75ml water in a small pan over a medium high heat and bring to the boil. When the sugar has dissolved, cook until the syrup reaches 120C on an instant-read thermometer. When the syrup is around 115C, put the egg and yolks in a bowl and using an electric whisk, whisk until pale and thickened. Once the syrup reaches 120C, and with the whisk still running, carefully pour the syrup into the egg mixture. Continue whisking until the egg mixture has cooled to room temperature. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Add the butter, a few pieces at a time, beating until you have a silky smooth buttercream. Once all the butter has been added, add the praline paste and the melted milk chocolate, mixing to combine. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">To make the syrup, put the sugar and 40ml water in a small pan and bring to the boil over a medium heat, then cook for 2 minutes. Remove the pan from the heat and pour in the Frangelico...or brandy! </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">To assemble, unroll the sponge and remove the baking parchment, then brush liberally with the syrup. Spread three-quarters of the buttercream evenly across the sponge, then carefully roll it up tightly. Carefully lift the roll onto a serving plate and spread the remaining buttercream in a thin layer over the outside of the cake. To make the decoration, press the nuts into the buttercream, coating the cake. </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">And voila! </span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Let me know if you give it a try! Whats your favourite Christmassy dessert?</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Aimée</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Xxxx</span></div>
<div style="background-color: white; color: #222222; text-align: center;">
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<div style="text-align: left;">
<span style="font-family: inherit; font-size: x-small;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: x-small;"><i>Recipe adapted from Patisserie Made Simple, by Edd Kimber</i></span></div>
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-41375180445278922642015-01-02T15:59:00.001+00:002015-01-02T15:59:24.689+00:005 Goals, 5 Years. <div class="separator" style="clear: both; text-align: center;">
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<br />
In 5 years time, I'll be 28. Thats a scary number! When I was a little girl and I used to plan out my ideal life; by the age of 28 I was married with kids on the way. Its laughable how "old" I thought 28 was. Now, I'm pushing the idea of settling down with kids to my mid-30's!<br />
<br />
But, little Aimee did have one thing right - by the time I turn I turn 28 I would love to be settled into a career I love, with a lovely home and confidence in myself. With this in mind, I've devised 5 goals to be achieved in the next 5 years. Some will be easier than others, but with 5 years to complete I'm fairly confident!<br />
<br />
<b>To: Take more photos.</b><br />
<b><br /></b>
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<b><br /></b>
Out of all my friends, I am one of the more snap-happy. I love looking at old photos and being reminded of the memories they evoke. But I still don't take enough to satisfy my passion - especially when I have such a lovely DSLR. I want to get out and explore more with camera in hand, and if I have to force my friends to pose for me then so be it! I love the thought of showing my life to my children when I'm older.<br />
<br />
<b>To: Craft more. </b><br />
<b><br /></b>
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<b><br /></b>
I've always been a creative person. My whole family is really - from Dad's wood skills, mum's sewing creations and Katie's artistic flair. The dream would be to have a designated craft room in my house where I could hide away for hours. Every Christmas I'll make a load of DIY gifts from Jam to knitting a scarf this year! But from now on I'd like to craft throughout the year. Not having the space or time is usually my excuse, but as something I love to do I want to <i>make</i> the time and space from now on.<br />
<br />
<b>To: Spend more time with family and friends. </b><br />
<b><br /></b>
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<b><br /></b>
A simple but overlooked one now. I often feel very lucky to have such amazing family and friends and I don't see near enough any of them. I need to get off my arse and plan trips to see my further-afield friends and outings for the ones close by. Stat.<br />
<br />
<b>To: Love where I live. </b><br />
<b><br /></b>
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<b><br /></b>
As the years have passed I've become more and more of a homebody and my OBSESSION for homeware has taken full force. It thrills me far more than new clothes do now. I got excited by placemats the other month! I'm literally 23 going on 80 over here. Myself and Craig will be moving out together this year, which I'm SUPER excited about! We just need to find the flat of our dreams to house all my pretty kitchenware now...<br />
<br />
<b>To: Be myself <u>always.</u> </b><br />
<b><br /></b>
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<b><br /></b>
Finally, one to abide by. As with most people, the older you get the more comfortable you become in your own skin. I'd like to be my true self always, starting now, and live my life on my own terms.<br />
<br />
5 goals for 5 years. Let's hope I stick to them!<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-59643754026357358782015-01-01T21:00:00.004+00:002015-01-01T21:05:17.416+00:00Dreaming of the Future. <div class="separator" style="clear: both; text-align: center;">
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You may be wondering where the hell I've been, as I have maintained radio silence on my corner of the internet for many a month now. I've been wanting to write ever since my last Sunday Cook post, but all ideas had left me. I had no inspiration, and I could sense my heart wasn't really in it every time I sat down to attempt a post. In true cliche blogger style, I'd rather have taken the time out to recharge my blogging batteries than send mediocre content out into the ether.</div>
<br />
But with the start of 2015, and the promise of an exciting year full of change I'm spurred on to write again.<br />
<br />
The celebration of a new year is a funny thing really. Each and every year we announce how we will become version 2.0 of ourselves; thinner, fitter, more successful, happier, etc. But, by the end of Dry January we're all bitter and disillusioned by this so called "fresh start" and are back to our old ways.<br />
<br />
Is it a bad thing to attempt to reinvent ourselves each new year though? I don't think so. Even if I fail every time its an opportunity to reflect and figure out what kind of a person you truly want to be. I'm not sure if i've figured out the latter just yet, but reflection is a pastime I spend far too much time doing.<br />
<br />
2014 has had its ups and downs. I made my first real career move, moved out and fully supported myself for the first time. On the flip side; I've struggled to maintain this blog consistently and have spent many hours questioning where exactly I'm headed professionally.<br />
<br />
I'm not going to set "resolutions", because I know I'll break them. But here are some goals for 2015:<br />
<br />
- To establish what I love to do, and try and harness that into a career<br />
- To craft more<br />
- To find a new home for myself and Craig that we love<br />
- To live a healthier and more active lifestyle<br />
<br />
Happy New Year to all! What are your goals for the future?<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-41731999510109449912014-10-19T10:00:00.000+01:002014-10-19T10:00:00.353+01:00Sunday Cook | Lasagne<div class="separator" style="clear: both; text-align: center;">
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Lasagne is my ultimate comfort food. It was the meal I would always ask for on my birthday growing up and the meal that my mum would always make to welcome me home from Uni. Now, we all know that your own mother's cooking is the best. But! After a few years of trying to perfect my own lasagne recipe, I have to say I'm pretty proud of my version. (If you're reading I still love yours the most Mum, never fear!!)<br />
<br />
I hold my hands up to the fact that lasagne is hardly a difficult dish to make, and I don't really have a "recipe" per say. But to be weirdly soppy about food, lasagne signifies home and its comforts to me. My housemate Joe has always said its my signature dish and he encouraged me to blog about it; so here we go!<br />
<br />
Ingredients:<br />
<br />
- 1 pack of 500g beef mince<br />
- 1 onion<br />
- 2 cloves of garlic<br />
- 1 pack of chestnut mushrooms<br />
- 2 cartons of chopped tomatoes<br />
- tomato puree<br />
- handful dried mixed herbs<br />
- bunch of fresh basil<br />
- bunch of fresh baby spinach<br />
- lasagne sheets<br />
- 1 tablespoon of butter<br />
- plain flour<br />
- milk<br />
- mature cheddar cheese (as much as you like - go crazy!!)<br />
<br />
Method:<br />
<br />
Firstly, finely chop the onion and two cloves of garlic. Heat some oil in a large frying pan, and add the onion and garlic leaving to soften. Then add the pack of beef mince, separating in the pan with a wooden spoon. Cook until the mince has browned.<br />
<br />
Meanwhile, quarter the chestnut mushrooms and add them to the frying pan. Then stir in the cartons of chopped tomatoes, handful of dried herbs and roughly two tablespoons of tomato puree. Cover the pan and leave to simmer for about 10 minutes, until the sauce has thickened. Pre-heat the oven to 220C. <br />
<br />
In a saucepan, melt the butter on a medium heat. Add a few tablespoonfuls of plain flour and cook until combined, stirring quickly so it doesn't burn. Add a few good glugs of milk, and whisk continuously. Continue to add flour and milk, whisking continuously until you have the desired quantity and thickness of sauce. This is pretty much up to you, it depends how gloopy you like your white sauce and how much of it you want!<br />
<br />
You then need to recruit a sous chef (your boyfriend/girlfriend, sister, brother, mother, father, friend, pet..okay maybe not pet!) to grate a shit-load of cheese. Or just a little bit...it depends how cheesy you like it. In this house-hold however? We lovee the cheese. Then add this to your pan and whisk until combined.<br />
<br />
You're now ready to assemble! Wahoo! Grab a large roasting dish and pour a third of the meat sauce in. Spread it out and then cover in a layer of lasgane sheets. Spread over a third of the cheese sauce and add a layer of baby spinach. Repeat this three times (or as many as you can!) adding more grated cheese to the top.<br />
<br />
Pop your masterpiece into the oven for about 30 minutes or until bubbling, golden and delicious! ENJOY. Just not straight away as you may burn your mouth, and I will take no responsibility! You have been warned!! :)<br />
<br />
So, I hope you like my rough recipe! Let me know if you try my version :)<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com5tag:blogger.com,1999:blog-8613916530162701983.post-21919092737406013902014-10-15T22:23:00.000+01:002014-10-15T22:23:07.662+01:00Autumnal Thoughts. <div class="separator" style="clear: both; text-align: center;">
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<br />
Autumn is most definitely upon us. Scarves are back in my staple wardrobe, ankle boots are on and hand warming coffees are in full force. I'm in total Autumn mood and I'm loving it. Which is odd really, as 80% of the time I'm longing for summer and pretty floaty dresses! It seems that the older I've got the more I've begun to enjoy the crisp autumn mornings of October and November. With this in mind, I've compiled a list dedicated to my new-found love of all things Autumn.<br />
<br />
- Cold mornings mean more excuses for a commuter coffee. A beverage in hand seems to be a cult on my morning train.<br />
- The trees hit their peak in autumn with their beautiful leaves. This also means you get to crunch them soon, which is fun regardless of your age. Admit it, we've all made a slight detour to step on a particularly crunchy one!<br />
- Cold evenings mean snuggly evenings in front of the TV with copious amounts of tea and cake. You've got to build up your winter layer of warmth after all...!<br />
- Chunky knit jumpers. That is all.<br />
- The countdown to Christmas officially begins once Autumn hits in my eyes. I've already bought a present, and planned my Christmas baking. Anyone else....?<br />
- Rosy Cheeks. I may be alone on this, but I love that sort of flushed feel and look you get in Autumn when you've been outside. It almost reminds me of being a child again!<br />
- Fireworks! I absolutely love a good firework display - though I HATE fireworks let off from back-gardens, those just terrify me! I always think they'll go wrong and end up flying at a house or person!<br />
- Primark woolly leggings. Anyone else own these? The fleecy pyjama/legging combo that is just the COMFIEST thing ever on a cold day. They're my ultimate lounge day go-to.<br />
- Putting on winter weight in secret, as you're constantly wearing oversized jumpers and big coats. Winning!<br />
- Finally, a slightly strange one. That cold yet warm feeling you get when you're having a stroll in brisk air. Resonate with anyone?? haha<br />
<br />
I've just written this list sitting in bed with a massive mug of tea, and I totally feel like I AM Autumn!<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-2579614110093024512014-10-12T20:00:00.001+01:002014-10-12T20:00:26.135+01:00Sunday Bake | Lemon Meringue Pie<div class="separator" style="clear: both; text-align: center;">
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<br />
Lemon Meringue Pie is Craig's favourite desert. So I've made it my mission to perfect the recipe. Pastry has always been my downfall, but after many a tart and pie coming out of my oven I think I've finally cracked it.<br />
<br />
The last time I made this pie, my pastry leaked and my meringue was basically marshmallow; it wasn't my finest baking hour. This time around, everything seemed to work out okay. Its still not perfect, but third times the charm right?<br />
<br />
I used Paul Hollywood's recipe, and if you see a picture of Paul's you'll know why!<br />
<br />
Ingredients:<br />
<br />
for the Pastry:<br />
400g plain flour<br />
1tsp salt<br />
200g chilled unsalted butter, cubed<br />
2tbsp caster sugar<br />
100-125ml ice cold water<br />
1 egg, beaten with a splash of milk, for glazing<br />
<br />
for the Lemon Curd Filling:<br />
6 large lemons<br />
230g caster sugar<br />
pinch of salt<br />
80g cornflour<br />
12 medium egg yolks<br />
230g unsalted butter, softened<br />
<br />
for the Meringue:<br />
6 medium egg whites<br />
280g caster sugar<br />
1tsp cornflour<br />
1tsp lemon juice<br />
<br />
Method:<br />
<br />
Put the flour, salt and sugar into the bowl of a food processor and pulse to combine. Add the chilled butter and pulse until it forms small chunks, just under the size of a pea.<br />
<br />
Slowly add the water while pulsing the food processor until the pastry holds together when squeezed. Tip the dough onto the work surface and gently knead together. Flatten into a disc, wrap in clingfilm and chill for 30 minutes. Have a cuppa.<br />
<br />
Roll out your pastry onto a lightly floured surface to a large round about 3mm thick. Use the pastry to line a 23cm tart tin, leaving the excess pastry hanging over the edge. Prick the base all over with a fork, then chill the pastry case for 30 minutes. Have a snack.<br />
<br />
Heat your oven to 180C, line the pastry case with parchment and baking beans and bake blind for 15 minutes. Remove the parchment and baking beans, brush the pastry case with eggwash and return to the oven for a further 5-8 minutes until the pastry case is dry and the edges are just golden. Trim off the rough edges and set the pastry case aside. Reduce the oven temperature to 140C.<br />
<br />
Next finely grate the zest of 2 lemons then mix this with the sugar, salt and cornflour in a saucepan. Squeeze the juice from all 6 lemons, strain into the saucepan and beat into the sugar mixture. Heat gently, stirring often, until thickened. This will take a while, but bear with it!<br />
<br />
Take off the heat and beat in the egg yolks, then cook gently again, stirring until thick. Remove from the heat and whisk in the butter until melted. Pour the lemon filling into the baked pastry case.<br />
<br />
For the meringue, whisk the egg whites in a clean bowl until they hold soft peaks. Now beat in the sugar, 1tbsp at a time. When all the sugar is incorporated, carry on beating for 3-4 minutes until the meringue is really glossy. Fold in the cornflour and lemon juice.<br />
<br />
Spoon the meringue over the lemon filling in the tart - it will look billowy and cloud like!<br />
<br />
Bake for about an hour, until the meringue topping is crisp and lightly golden. Leave to cool completely before serving (if you can!), dusted with icing sugar.<br />
(adapted from <i><a href="http://www.amazon.co.uk/How-Bake-Paul-Hollywood/dp/140881949X" target="_blank">Paul Hollywood's How To Bake</a></i>)<br />
<br />
This recipe is fairly long-winded, with the three main parts. But, it's totally worth it and looks so impressive. Once you have it mastered, its a great one to whip out for dinner parties or any social occasion!<br />
<br />
Let me know if you try it! :)<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-22031335443593659562014-10-07T10:30:00.000+01:002014-10-07T10:30:02.360+01:00The Breakfast Club | London Bridge <div class="separator" style="clear: both; text-align: center;">
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<br />
An American Breakfast is one of life's many pleasures. The pancakes, the bacon, the maple syrup...ahh gaaad its good. Its currently 10:43pm and I'm SO full from the lasagne I made for tea and I could still stuff my face with a plate of pancakes! I think that says its all.<br />
<br />
But backtracking, myself and my sister Katie took a trip to the recently opened branch of <a href="http://www.thebreakfastclubcafes.com/locations/london-bridge/" target="_blank">The Breakfast Club</a> in London Bridge for brunch a few weeks back! The decor of every Breakfast Club is always really cute and quirky, but this branch <b>really</b> made me feel like I was back in an American Diner. Crazy fried egg lampshade to boot!<br />
<br />
We went for a pitcher of Iced Tea, and huge breakfast's; it had to be done! I opted for the classic All-American, while Katie went for the veggie version. I won't lie, I don't know how anyone can resist the bacon in the Breakfast club; vegetarian or not! haha<br />
<br />
Aside from the wondrous bacon and pancakes, the sausage is genuinely one of the best I've ever eaten and the potatoes are SO DAMN GOOD. I also never realised how well potatoes and maple syrup went together! After my very first trip to The Breakfast Club a few years back I became an absolute maple syrup convert.<br />
<br />
This has essentially turned into a page of gushing over breakfast foods....and I'm quite okay with that! Breakfast Club if you're reading, I'm more than willing to be employed as an official taste tester!! ;)<br />
<br />
Let me know if you're also a pancake lover! :)<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com5tag:blogger.com,1999:blog-8613916530162701983.post-57646839275525554552014-10-05T10:00:00.000+01:002014-10-05T10:00:00.044+01:00Sunday Bake | Raspberry and Almond Friands <div class="separator" style="clear: both; text-align: center;">
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<br />
Ohhhh yes. These were always going to be a hit with me. A Bakewell Tart flavoured muffin? Yes please! These are a Mary Berry creation (obviously! Who else?), though I do have to give myself some credit as the original recipe called for blackberries. The possibility of adding raspberries to the almond sponge was too much to resist though!<br />
<br />
I'd never eaten a Friand before making these, and I fear I may have now begun a slight obsession. The combination of icing sugar and egg whites makes for a melt in the mouth sponge and the combination of flavours could be endless! I'm thinking some sort of pistachio Friand next!<br />
<br />
The recipe is adapted from <a href="http://www.amazon.co.uk/Mary-Berry-Cooks/dp/1849906637" target="_blank">Mary Berry Cooks</a>:<br />
<br />
Ingredients:<br />
200g unsalted butter<br />
225g icing sugar<br />
75g plain flour<br />
150 ground almonds<br />
1/2 teaspoon almond extract<br />
6 egg whites<br />
150g fresh raspberries<br />
25g flaked almonds<br />
<br />
Method:<br /><br />
1. Firstly, grease a non-stick muffin tray and cut little strips of baking paper to make a handle. This makes your life SO much easier when you're trying to remove them from tray once baked. No body wants to lose a muffin to the tray!! Next, pre-heat the oven to 200C/180Fan/Gas 6.<br />
<br />
2. Melt the butter in a small pan, and then remove from the heat and leave to cool a little.<br />
<br />
3. Sift the icing sugar and flour into a bowl, and then stir in the ground almonds and extract. Or, just pour it all in if you're feeling lazy - and I mean does anyone really sift icing sugar Mary??<br />
<br />
4. Whisk the egg whites until they are foamy, but do not hold soft peaks. It should look slightly like a bubble bath! Add the egg whites and melted butter to the dry ingredients and using a metal spoon (or silicone spatula if you don't have one like me!) fold the mixture together until just combined. Don't overmix, you'll only end up with a chewy texture!<br />
<br />
5. Divide the mixture between the muffin holes - the mixture should come up to about 3/4 of the way up each hole. Add two or three raspberries to each one, and then sprinkle (liberally!) with flaked almonds. Bake for 15-20 minutes until firm in the centre.<br />
<br />
6. Finally dust with icing sugar to serve and ENJOY!<br />
<br />
How easy was that?! Best recipe ever!!<br />
<br />
Mary states that you can make 20 Friands from this mixture, but I've only ever managed about 14. I think that may be down to me simply over-filling each hole though so perhaps be abit more stingy if you want to make all 20!<br />
<br />
Let me know if you attempt these :)<br />
<br />
Aimée<br />
Xxxx<br />
<div style="text-align: center;">
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com3tag:blogger.com,1999:blog-8613916530162701983.post-61235770614836221532014-10-02T20:48:00.000+01:002014-10-02T20:48:05.100+01:00Long Overdue. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXZ99FgSH3ntm4hgPzd3RsHh03x0X5aFLi2GS_K7o_aSIAkDek931S63QZ2biNMbN03wnQuoIum0uSH6-pd5Pa2lVeO6J_qgwmRTOfD6Q9RspowYhw-MNMrU4SsNAr1T8wYePXbKkvk4/s1600/DSC_0904+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXZ99FgSH3ntm4hgPzd3RsHh03x0X5aFLi2GS_K7o_aSIAkDek931S63QZ2biNMbN03wnQuoIum0uSH6-pd5Pa2lVeO6J_qgwmRTOfD6Q9RspowYhw-MNMrU4SsNAr1T8wYePXbKkvk4/s1600/DSC_0904+1.jpg" /></a></div>
<br />
The last month has seen me realize that actually my mood can be very topsy-turvy.
I thought I was a very positive person, and don’t get me wrong I’m hardly
claiming to have a form of bi-polar! But, my moods are much more changeable
than I thought and this month I’ve definitely been in a life rut. Not due to
anything in particular, but more the cliché lost 20-year old wading through
life saga.<br />
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Anyway that’s one reason for my lack of posts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Another is not having my own laptop. I’ve been borrowing Craig’s ever
since I moved out, but at the moment we’re watching the boxset of Downton Abbey
from Series One and I mean priorities right?? I joke, (although I do bloody
love Downton!) really I just feel mean stealing Craig’s laptop and Downton has
taken up a lot of stealing time! <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Also, I have been severely lacking imagination. September has been
really busy in both my work and personal life so I haven’t really had a chance
to get inspired! Or felt inspired by anything around me. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Regardless, I’d much rather write nothing at all than something shoddy
that I’m not happy with. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">But I’m back, feeling refreshed and ready to get back into my blogging
mindset! Whilst away I have done a fair bit of baking so I hope you’re excited
for a Sunday Bake post soon! I’m also loving the Autumnal Vibe that Octobers
brought in. Considering I’m usually such a Summer girl I’m surprisingly looking
forward to the cold and bringing out my jumper collection again! <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<div class="MsoNormal">
<span lang="EN-US">What have you all been up to since we last spoke? <span style="font-size: 9pt;"><o:p></o:p></span></span></div>
<br />
Aimée<br />
Xxxx<br />
<div style="text-align: center;">
<a href="https://twitter.com/DressItUp6" target="_blank">Twitter</a> | <a href="http://instagram.com/aimeelf6/" target="_blank">Instagram</a> | <a href="http://www.pinterest.com/aimeelf6/" target="_blank">Pinteres</a>t</div>
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com3tag:blogger.com,1999:blog-8613916530162701983.post-35018116342137558092014-08-31T20:44:00.002+01:002014-08-31T20:46:11.264+01:00Sunday Bake | Cherry Pie <div class="separator" style="clear: both; text-align: center;">
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Ohhhh my, American Pie. Theres nothing that makes me feel more like a Southern housewife than whipping up something in my pie plate. This was my first attempt at a fruit pie though, as generally speaking I don't like cooked fruit. I wish I did though, and I thought cooked cherries might be a good way to try and change my taste buds!<br />
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I used Edd Kimber's recipe from <a href="http://www.amazon.co.uk/Say-It-With-Cake-Celebrate/dp/085783097X" target="_blank">Say it With Cake</a>, which I've mentioned on here before - such a good book! It was a really good recipe too; really easy to follow and wasn't a faff at all. My biggest worry in making this was the pastry, I'm usually the worlds worst at pastry. If I were to ever go on Bake Off, pastry week would absolutely be my downfall. But for once, I actually succeeded!! SO happy!<br />
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So for those who want to imagine themselves in the mid-west popping round to the neighbours with a pie, here is the recipe:<br />
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<b>Ingredients</b><br />
- 200g caster sugar<br />
- 800g pitted or frozen cherries (I used frozen - they're cheaper!)<br />
- Zest and jucie of 1 lemon<br />
- 45g cornflour<br />
- 400g plain flour<br />
- 1tsp salt<br />
- 2tbsp caster sugar<br />
- 200g unsalted butter (diced and chilled)<br />
- 100-125ml ice-cold water<br />
- 1 medium egg, beaten with 1tbsp water<br />
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<b>Recipe</b><br />
1. Put the sugar, 600g of the cherries and the lemon zest into a large pan over medium heat. Put the cornflour and lemon juice into a small bowl and mix to form a smooth paste. As the cherries begin to release their juice, add this paste to the pan and cook the cherries gently, stirring, until the juice comes to the boil. Cook, stirring, for a few more minutes until thickened. Remove from the heat and add the reserved cherries. Set aside to cool while you make the pastry.<br />
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2. Put the flour, salt and sugar into the bowl of a food processor and pulse to combine. Add the chilled butter and pulse until it forms small chunks, just under the size of a pea. Slowly add the water while pulsing the food processor until the pastry holds together when squeezed. Tip the dough onto the work surface and gently knead together. Divide into two balls, one a little larger than the other. Wrap in clingfilm and chill for 30 minutes.<br />
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3. Lightly dust the work surface with flour and roll out the larger piece of pastry, until it is large enough to line a 23cm pie plate. Gently roll the pastry around your rolling pin, and then drape it over the pie plate. Press the dough into the plate and then trim the excess leaving a 2.5cm overhang. Take the second piece of pastry and roll out as before. Using a knife or pizza cutter, cut the pastry into strips 2.5cm thick. Put the pie plate and the strips of pastry into the fridge for 15 minutes to let the pastry rest.<br />
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4. Preheat the oven to 200C/180C fan/Gas Mark 6. Remove the pie plate and strips of pastry from the fridge and tip the filling into the prepared base. Brush the edge of the pie and the overhang with a little egg and water wash, and then lay half the pastry strips over the pie. I then laid the remaining half at a 90-degree angle from the first half, weaving them in and out. You can just lay them on top if you want a simpler look however. Then brush all strips with the egg and water wash.<br />
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5. To finish the pie, fold the pastry overhang so that it sits on the rim of the plate and covers the edges of the pastry strips. To crimp the pie, pinch together the thumb and forefinger of one hand against the edge of the pie crust and, using the index finger of the other, press the pastry together along the top edge to form a simple scallop. Scatter sugar over the lattice to create a caramelised golden finish. Bake for 40-45 minutes or until the pastry is golden and the filling is bubbling.<br />
<span style="font-size: x-small;">(recipe adapted from <a href="http://www.amazon.co.uk/Say-It-With-Cake-Celebrate/dp/085783097X" target="_blank">Say it with Cake by Edd Kimber</a>)</span><br />
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Let me know if you try the recipe out! :)<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com4tag:blogger.com,1999:blog-8613916530162701983.post-30150754623693314592014-08-28T19:10:00.000+01:002014-08-28T19:10:19.342+01:00Holidaying in the Cotswolds. Part I<div class="separator" style="clear: both; text-align: center;">
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Us humans are funny creatures. We will walk up a flight of stairs, a little mound or a huge mountain purely to look down at where we came. The promise of a spectacular view is enough for us to don our walking boots and hike. This was hardly a huge exertion, not even a little exertion! But the view was still spectacular overlooking the Cotswolds. You could see as far as South Wales if you looked hard enough.<br />
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This is <a href="https://broadwaytower.co.uk/" target="_blank">Broadway Tower</a> and its the Cotswolds highest castle. We didn't spend the extra cash to actually go in the castle (as it was rather overpriced) but I can imagine the view must be stunning from the top! We had other plans for the afternoon (and my sisters famed Butterscotch Bars stocked in the car) but there was a delightful looking cafe by the castle too if you wanted to make a day of it.<br />
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Vainly, I'm pretty happy with these photos. I think they capture how majestic the castle looks, and the gorgeous weather makes the countryside look even more stunning. I also enjoy our family shot - theres nothing better than the slight panicked look of a timer selfie!<br />
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Have you been to the Cotswolds? Let me know where you've been!<br />
<br />
<br />
Aimée<br />
Xxxx<br />
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<br />Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-53128656517601718952014-08-21T11:30:00.000+01:002014-08-21T11:30:01.125+01:00Travel Back Thursday | Chicago. <div class="separator" style="clear: both; text-align: center;">
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All in all I have spent approximately 16 hours in Chicago, Illinois. Stretched over two tiring trips consisting of 4am coach journeys from Cedar Point Amusement Park in Ohio. Despite this, its one of my most favourite cities and one that I literally LONG to go back to.<br />
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As detailed in my <a href="http://dress-it-up-6.blogspot.co.uk/2013/03/flashback-friday-vol-1-american.html" target="_blank">Flashback Friday</a> post, back in 2011 I spent my summer taking photographs at Cedar Point Amusement Park in Ohio. I did go travelling for two weeks at the end of my stay with my sister, but I also managed to fit in a few places whilst living in Ohio. I saved up for two trips to Chicago, the second being booked as soon as I returned from the first! The trips were so tiring as the coaches pick up time was the eye watering 4am - I don't think I've ever been so adept at sleeping en route until then.<br />
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I explored with my lovely Charlotte on our first trip, and we were then joined by Liam on our second visit. Charlotte, Liam and myself all met in America despite us all being English. We had such an amazing time on both trips and tried to fit in ALL of Chicago's touristy highlights. We ventured onto Navy Pier which had the most beautiful views of Lake Michigan, feasted on Pizza and Breadsticks at Gino's East - an absolute MUST when visiting the City despite the long wait - and rocketed up the Willis Tower for the most incredible views across the City.<br />
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For a slightly different view to the City we took a boat cruise down the Chicago River. It really showed just how impressive all the sky scrapers were. It also really reminded me of London, especially with the amount of bridges we sailed under!<br />
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However, without a doubt our favourite part of Chicago was the impressive Cloud Gate.....or The Bean to most. It really is one of the most beautiful sculptures and makes the City look even more impressive. Its also ridiculously fun to take a million pictures using it as a mirror!<br />
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Chicago is a wonderful City and one that I think often gets overlooked! I'm definitely saving for a return visit in the future.<br />
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Let me know if you've ever been to Chicago!<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-58362395311785964242014-08-19T13:30:00.000+01:002014-08-19T13:30:01.170+01:00Holiday Pastels <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">Photos by Katie Field</span><br />
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Pastel colours seem to have been ever creeping into my S/S wardrobe this year as you <i>may </i>be able to tell from the photos above. <i>Just maybe. </i><br />
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I love how bright and summery they make you feel regardless of the miserable weather we've been having recently. What happened to summer eh? My dress is from Joy, a payday treat for myself a few months ago and I'm still having a love affair with it. It makes me feel like an American Ice Cream seller (not something I thought I'd aspire to be, but fashion wise I'm loving that career choice). My cardigan was a bargain sale purchase from Urban Outfitters a year or so ago that is a staple regardless of the season. It goes with so many different outfits and really is the comfiest thing.<br />
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Shoes wise, these are another sale item that I picked up last year at Topshop. They've come out quite purple in the photo, but they are in fact quite a dusty pink. They remind me of shoes I used to wear as a child and make me feel like I should be frolicking somewhere. Finally my bag was a Birthday gift from Topshop, its one of those bags that I would never pick myself citing it as impractical due to its hue. But actually, its one of my most used bags I own and I love that its not just a common neutral colour.<br />
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Whats your take on pastel fashion?<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-26357306196756164392014-08-17T10:00:00.000+01:002014-08-17T10:00:01.810+01:00Sunday Bake: Raspberry Macaron's with Chocolate Ganache <div class="separator" style="clear: both; text-align: center;">
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STOP PRESS. I made Macaron's and they actually turned out okay!! I won't lie, I am super proud of these! Possibly my best bake of 2014 I think. I was so worried about making them, so for them to turn out so well has made me a very happy bunny indeed!<br />
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I decided to make Macaron's for my sister Katie as it was her birthday this week. I researched a load about them trying to decipher the correct 'macaronnage', the perfect egg whipping time and how long to rest them. I even did a practice run a few weekends back. That time I made simple chocolate macaron's and though they turned out okay for a first attempt the feet (the little ruffles at the bottom) weren't fully formed and they were literally all hollow.<br />
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The secret to good macaron's seems to lie in the correct macaronnage and how long you leave them to rest.<br />
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So where did I find all this knowledge you may ask? <a href="http://www.eatlivetravelwrite.com/2012/03/why-do-my-macarons-have-hollow-shells-a-work-in-progress/" target="_blank">THIS</a> amazing blog post by Eat Live Travel Write literally helped me through every step. The post is actually about fixing hollow macaron's but right at the bottom is her recipe. Follow it to the letter!! Do not stray and I promise you will have amazing macaron's that taste divine! <a href="http://www.eatlivetravelwrite.com/2012/12/making-macarons-some-video-tutorials/" target="_blank">THESE</a> video clips are also a huge help with technique.<br />
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I need to work on my filling to shell ratio as I was a little too stingy when filling them, and I want to try and perfect the shape of the shells. But aside from that I am one super happy baker. I can definitely feel a macaron obsession beginning and want to try ALL of the flavours now! First on the list? Pistachio <3 p=""><br />
Let me know if you have any macaron tips! Or if you try out this recipe :)<br />
<br />
Aimée<br />
Xxxx<br />
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</3>Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com0tag:blogger.com,1999:blog-8613916530162701983.post-31455773040874151762014-08-12T10:30:00.000+01:002014-08-12T10:30:00.503+01:00Graduating: When the real work begins. <div class="separator" style="clear: both; text-align: center;">
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<br />
On leaving University there should be a sign thats says "The Real Work Starts Here". Not one person warned me that this would be the hardest step. Suddenly you're thrust into life without any stereotypical direction and no academic advisor to point the way (applause for you if you got the Avenue Q reference).<br />
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Am I the only one that still finds real life difficult, even after graduating two years ago? Not with the simple everyday things but when it comes to finding a direction in life I'm lost!<br />
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Going to Uni was one of the best decisions of my life; it gave me so much independence, I learnt life skills and most importantly it gave me some of my best friends in the world and Craig. However, career wise it hasn't helped me one bit. It may be a rose-tinted expectation that you'll walk out of Uni and straight into a job, beating all your peers who didn't spend thousands on a degree. But thats exactly what college's drill into you at 18 and what you therefore expect when you leave at 21. To instead be scrounging around for any old job makes a mockery of the whole system.<br />
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Unless you're going into a very vocational course, companies aren't looking for a degree they want experience and thats exactly what graduates don't have. By the time I graduated my Music degree I had two internships under my belt, an overseas summer job and a part-time job to put on my CV. I knew it wasn't a huge list of achievements but I felt I'd done a fair amount and certainly more than others I knew. But, that was nowhere near enough experience to get me anywhere in my field. Two more internships after graduating and I still wasn't getting anywhere. I realise this is now starting to sound a bit 'pity me', but if you are reading this before starting Uni or even if you're currently in your degree you can at least learn from my mistakes and start gaining as much experience as you can before you graduate.<br />
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This post is a bit of a double edged sword really, directed at recent graduates and excited freshers gearing up to make the move in a few weeks. If you've just graduated, gear up for some more hard work and grab every opportunity as it comes to you! If you're off to start your journey in a few weeks, good luck and enjoy every moment of it....but also work really hard and gain as much experience as you can.<br />
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I may feel that Uni hasn't helped me career wise, but life wise I wouldn't be the person I am today without having gone to Uni. You know how adults always say School is the best time of your life? Thats a complete lie, but Uni most definitely is.<br />
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What're your thoughts on University, do you think it helps to have a degree with job hunting?<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-37997749961211782782014-08-09T17:52:00.003+01:002014-08-09T17:54:46.890+01:00Current Feels. <div class="separator" style="clear: both; text-align: center;">
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- That I am STILL full 6 hours later from the amazing Pancakes and Bacon from The Breakfast Club. I am such a sucker for a good american pancake and these are my absolute favourite. The Hoxton branch being the best in my eyes!</div>
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- That I am SO excited to go on holiday with the family next week. Living away from home makes you appreciate the time spent together so much more. Expect holiday snaps the following week!</div>
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- That I've been feeling restless in life for the past few weeks - give me direction please! Anyone? </div>
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- That I can feel Autumn creeping up on us and I'm dreading the sun leaving. Sitting with the windows open is my favourite thing and I don't want to be cooped up!</div>
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- That I need to get back on my health kick. The fatty foods have been consumed enough, back to fruit please! And Pineapple. Always pineapple.</div>
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- That blogging has definitely taken a back seat recently which makes me sad. August is literally the BUSIEST month for me but I should be able to get back into my regular schedule soon. My iPhone i full to the brim with post ideas so I'm excited to get them onto paper....or screen but you know what I mean. </div>
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How are you at the moment? </div>
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Aimée</div>
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Xxxx</div>
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-42124175691656157982014-07-31T13:00:00.000+01:002014-07-31T13:00:09.493+01:00A Beach Morning. <div class="separator" style="clear: both; text-align: center;">
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A day or two before the wedding (<a href="http://dress-it-up-6.blogspot.co.uk/2014/07/a-summer-wedding.html" target="_blank">mentioned here</a>) we went to East Wittering beach for the morning. The weather was just beautiful and if there hadn't been stones I would definitely have felt like I was abroad.<br />
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Though stones may be painful to stand on barefoot, there is something really quintessentially British about it that I really love. However, stones crashing into your ankle when the tide rushes in? Not so fun! The water was soo cold and literally so refreshing. It made me wish I lived near the sea so I could do this more often!<br />
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Finishing off with a lunch of Mussels was the perfect end to our mini seaside trip!<br />
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For the first time in my life I'm now seriously considering a life by the sea instead of London. Theres something so rejuvenating about even an hour or two on the beach. For now though I'll just get onto planning my next seaside trip!<br />
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Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-33982875204031992542014-07-29T20:42:00.001+01:002014-07-29T20:42:43.344+01:00A Summer Wedding. <div class="separator" style="clear: both; text-align: center;">
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Last Saturday was Craig's brothers wedding on quite possibly the <b>hottest</b> day of the year. We spent about five days down in West Sussex before the big day, so stay tuned for some more picture-postcard posts this week!<br />
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I didn't take many photos of the actual day as I really wanted to just enjoy it, and their photographers took about 2000 anyway and thats enough pictures for anyone! It was a really traditional ceremony set in a beautiful church right on the harbour. I can't wait to see what their pictures look like!<br />
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It was a very British affair with a Pimms and G&T reception, and a Cheese Cake as well as a proper tiered cake. And when I say Cheese Cake, I mean savoury - layers of crumbly lancashire, smoked lancashire, gorgonzola and more. Definitely my kind of wedding! Unfortunately the proper cake only had about 5 minutes of glory before it was returned to the fridge as it was so hot the icing was literally <b>melting</b> off it.<br />
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As it was so hot they had an ice cream van on standby by the waters edge which was a godsend! Though it did just make me jealous of anyone actually in the water! The evening consisted of many drinks, a lot of cake and cheese (oops), a Ceidlh which me and Craig actually participated in despite the heat and a sweetie table which was crowded with adults and kids alike!<br />
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It was a such a good day and was lovely to see how happy the newly married couple were! I also definitely enjoyed seeing Craig all dressed up - there really is something about a Top Hat and Tails that makes men look so lovely.<br />
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Let me know if you're going to any summer weddings this year!<br />
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Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-78305528162751952692014-07-20T21:01:00.000+01:002014-07-20T21:01:25.735+01:00A weekend in Thornton Village.<div class="separator" style="clear: both; text-align: center;">
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Two weekends ago Craig and myself went to stay with his family in his childhood home of Thornton. Thornton is a little village within Bradford and as you can see from the photo above, looks beautiful in the summer sun.<br />
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Whilst there we saw the start of the Tour de France in a village called Addingham, which was definitely an experience! I don't think I've ever seen so many cyclists going past at such speed! There was also the rather alarming and amusing moment where the sponsers drove past, including a Yorkshire Tea van that <b>threw</b> boxes of tea from their vans at about 40mph. A lady near us quite literally had tea in the face...!<br />
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We found a waterfall type area in Addingham, and saw many horses in Thornton, including a foal which caused the 5 year old in me to squeal with glee! We ended it all with a super yummy Roast, a tradition that I feel you couldn't leave Yorkshire without partaking in!<br />
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As a confessed Londoner, I've always loved the countryside and was quite in awe of what a beautiful place Craig grew up in! Though I think the sun shining over the fields may have <i>slightly</i> helped my love for it, I hope you enjoy all the pictures.<br />
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<br />
Aimée<br />
Xxxx<br />
<div style="text-align: center;">
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com1tag:blogger.com,1999:blog-8613916530162701983.post-7685224661880808762014-07-18T21:08:00.000+01:002014-07-18T21:08:54.839+01:00Maddy's Fish Bar. <div class="separator" style="clear: both; text-align: center;">
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Yesterday evening after work I had planned to spend some serious time writing up new posts and getting my blogging mojo officially on. However, when I got back to the flat the boys were mixing up a vat of Pimms and were formulating plans for us all to finally head over to Maddy's Fish Bar. So, I took the executive decision that living in the moment should always come first, and hey its new content right?<br />
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Maddy's Fish Bar is on New Cross Road and quite literally opposite our flat. It opened up a few months ago and we've been meaning to go ever since. Isn't it funny how the closer you are to something the longer it takes you to get there?<br />
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Anyway, it was definitely worth the wait! I opted for the classic, Haddock and Chips. The Fish was really well cooked, and the batter was infused with Dill which was a really nice addition. I had tartare sauce on the side, which definitely tasted homemade - always a win! The dish also came with a Cabbage Slaw which we all noted had a definite Japanese influence. It complimented the fish really well though and was a much nicer addition than a regular 'slaw side. The Chips were also super tasty, and were just the right ratio of crispy and fluffy.<br />
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Because I was clearly not full enough after that, I had Ice Cream. Don't judge...<br />
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If Salted Caramel is on the menu I can't really ignore it. Its becoming a problem really! They also had Cornflake Ice Cream which Will and Bastien tried - it was strange, like a thick breakfast shake... I'm not selling it well, but it really was nice! Very much an acquired taste I'd imagine though.<br />
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Finally, we had a few beers in the bar next door and I had the very brilliantly named:<br />
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Yep. Wu Gang Chops The Tree. Brilliantly named if you ask me, and it was really tasty! For some reason Fish and Chips always brings out the beer drinker in me!<br />
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If you're in the South East London area definitely give Maddy's a try. Not only is it really good food, but its Fish and Chips in London that actually <i>won't</i> break the bank! Crazy I know.<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com2tag:blogger.com,1999:blog-8613916530162701983.post-62602988779878642572014-07-14T15:00:00.000+01:002014-07-14T18:20:26.385+01:00Hair Refresh. <div class="separator" style="clear: both; text-align: left;">
From this:</div>
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To This:<br />
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My hair has been in dire need of a refresh for months now, so I was superrr excited to finally have it done on the weekend! I went to Colour Nation just off of Oxford Street and had a lovely relaxing afternoon.<br />
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At the moment I seem to be salon-hopping in my quest to find the perfect salon for me. ColourNation isn't perfect location wise and was at the top end of my budget, but I did love the cut and colour I got there. Even the boyfriend said it was the best cut I'd had a in a while - high praise let me tell you!<br />
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I actually went in asking for a refresh of my ombré. Only to be told that because of how subtle the graduation in colour is in my hair, what I really have is balayage. Aside from being hard to say, I'm okay with that! I've always been very fearful of having an obvious split of the colours in my hair, so if balayage means 'more natural' then I'm all for it!<br />
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I had Senior Stylist Kristina working on my hair and aside from being really lovely, she really listened to what I wanted and checked every step of the way if it was all okay. Thats something I haven't really found before. Usually you have a brief consultation at the start, and thats it. You're left at the mercy of their hands!<br />
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I wanted the colour to stay quite ashy rather than a bright 'in your face' kind of blond, so she added a toner whilst washing my hair. Cut wise I didn't have anything drastic, just a trim off the ends and a bit of layering to frame my face more.<br />
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I realise the pictures above don't make my hair look toooo different, but I really just wanted a refresh of what I already had. The ends of my hair look so damaged in the top picture, so I'm soo glad I've had that all chopped off now! I also am a little windswept in the 'after' pictures, but I wanted to show you it fresh from the salon!<br />
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What do you think? :)<br />
<br />
Aimée<br />
Xxxx<br />
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Aiméehttp://www.blogger.com/profile/07802508173310175349noreply@blogger.com4