Tag Archives: food

Home-made Choccies…

Lots of selection boxes left over from christmas? …and a strict healthy diet you’re suppose to be sticking to? Then I have the answer!

Instead of the standard thankyou letter to those nearest and dearest… why not add a few homemade chocolates to it as an extra little thanks.

So for me, santa definately delivered and in my stocking were these adorable mini foil chocolate/sweet cases.

So, I decided to experiment and make my own chocolates using the left overs from my selection box and the hazlenuts left at the bottom of my stocking.

And heres how I did it.


. Preheat the oven to 180.

. Then deshell the hazlenuts with a nutcracker. (the traditional one, not Tchaikovskys champ.)

. Pop them on a baking tray and roast until they turn golden brown.

. Then take a clean dishcloth and rub off the skins.

. I then popped each whole hazlenut into a foil case.

. Then boil a pan of water on the hob and place a heat resistant bowl on top, so that when you place the broken up chocolate in the bowl, the heat from the boiling water will gradually melt it.

. Add a splash of single cream to make it a little more runny and a more appealling texture.

. Once this is done, pour the melted chocolate into the individual cases and place into the fridge to cool.


C x


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During the run up to the festive period, I worked consecutive saturdays at Westfields Shepherds Bush. I was working for Theo Pathitis (Dragons Den) and his Lingerie brand BOUX AVENUE. Theres four hot models whom I have 30 minutes each to make them look even more gorgeous; smokey eyes and big ‘sex’ hair. Initially I had 3 sets of heated rollers on ready for action, but my Remington hair curlers saved the day… that and BATISTE XXL DRY SHAMPOO (literally my favourite product at the moment) but il explain more of that on another post.

so, from two o’clock till seven, every 20 minutes theres a 10 minute show, in which the girls go out onto the Boux Avenue balcony and woo the gathering crowd in the new range of delicious underwear.

image Boux Avenue Balcony

A bonus of working with beautiful models and a great company? ….endless sushi.


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Christmas Chutney Anyone?

So, I recently went down to Somerset to make ‘Mums traditional Christmas Cake’. The recipe has been passed down from mum to mum in the Muton-Phillips household and its the done thing that me and my brother are present to make it…my brother being 28.

But the Christmas Cake led to making pickled eggs and pickled onions, and the pickled goodies led to making christmas chutney, and so on and so forth. (basically, stocking the christmas cupboards full of food that we are only allowed to start eating on Christmas eve, so that generally makes 3 pickled eggs each a day. Pickle-pain. )

Anyway, heres the recipe…. its dead easy, and is like christmas in a jar….

Total Time:1 hr 35 min

Prep20 min Inactive30 min Cook45 min
•1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
•9 ounces (250 ounces) cranberries
•1 onion, finely chopped
•12 fluid ounces (350 ml) apple cider vinegar
•7 ounces (200 grams) sugar
•1 teaspoon ground ginger
•1 teaspoon turmeric
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•2 teaspoons salt


Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.

Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

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