Death by homemade double chocolate cheesecake & custard

I don't know why but I have been craving custard lately, day dreaming about it.

For the longest time I loathed the stuff. 

Powdered/ tinned is not an option for me but I even hated the homemade from scratch good stuff!

Then one glorious day in my in my 14th year. I reluctantly tried some and YES, It was amazing.

I have been dreaming of creamy vanilla and cinnamon infused custard oozing down the side of a no bake chocolate caramel cheesecake for the last two weeks and finally got around to making it.
It that usual? 
Cheesecake and custard-I don't know but it tastes mighty good.

Ingredients for custard:

250ml double cream

3 free range eggs

2 teaspoons mixed spice or cinnamon powder

1 teaspoon cornflour

1 teaspoon caster sugar

1 vanilla pod (split and scraped)

Method:

1. Whisk your eggs, corn flour, sugar, vanilla and cinnamon together in a bowl and pour into a new sauce pan.
2. Heat the double cream in a sauce pan on a low heat then bring up to boiling point.
3. When the double cream is hot pour into egg mixture slowly whilst continuously stirring (if you added the vanilla pod to cream remove it).
4. Place the saucepan back on a low heat still stirring the custard mixture until it has thickened.
5. keep at a low heat to avoid lumps. If it is too thick for you, add a little bit of milk/ cream and continue stiring away from the cooker.

On to the Cheesecake. 
If your house is anything like mine.
It is likely that you will have a fair few snacks leftover from christmas and new years.
Those ones just left to languish in the back of the cupboard because we just can't be bovved/ can't face to eat them any more.

A great way to get rid of your chocolately bits is to put them in desserts.

Ingredients for base and filling:

150g Oreo biscuits (remove stuffing)

70g of butter

150g dark chocolate (chopped/grated)

50g milk chocolate

400g cream cheese

100g caster sugar

4 tablespoons cocoa powder

130ml cream cheese
*I also made a ganache topping, as you can see in the picture.
My design didn't go well. Lets not dwell on it lol!!*

Method:

Put your biscuit base into a food processor and pulse in to crumbs or into a food storage bag and bash until fine. Then add melted butter and 2 tablespoons of cocoa powder.

1. Form base by pressing the mixture into tin of your choice. Leave in the freezer to set for at least an hour.
2. If you haven't' eaten the oreo stuffing, you can smear this across the base. I also added some salted caramel spread as I wanted to use it up.
3. Melt chocolate over a bain marie on a low heat. Allow to cool a bit.
4. Leave cream cheese out of the fridge to soften and mix leftover cocoa powder, sugar and cooled down melted chocolate together.
5.   Pour mixture into the base tin and chill in the fridge for a minimum 1 hour.
6. Serve your sexy delicious cheesecake, bask in all the praise thrown at you.

And that's it guys chuck a few frozen berries on for texture , flavour and as part of your 5 a day .

I want to say this could serve 8-9  but in reality I  am going to say a serving of 6.

Enjoy

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays

Easy festive holiday spiced mulled cider

Happy Holidays & Merry Christmas!

This is my only festive post and the final post of 2015.

So what better way to end 2015, than to toast the year passing and a new one beginning?

Here is my super easy, quick and delicious homemade mulled cider recipe. 

You can find most of the ingredients knocking around the kitchen, which is great at this time of year. 
This is greqt to make in advance and store in air tight containers. The flavours intensify and it is one thing off your to do list.

Ingredients

3 litres of cider- you can have 1 litre of dry

2 large cinnamon stick

3 cloves

1/2 a bottle of medium sweet white wine

1 vanilla pod

3 star anise
1 teaspoon of grated nutmeg

50g of sugar- soft sugar (if you don't like sugar don't add or use less)

2 heaped teaspoons of Marsala tea

200 ml dark rum (if you have it, that is fine)

6 cardamom pods

1 level teaspoon of mixed spice

1  bay leaf

3 oranges and one 1 lemon

1 orange and lemon peel

1 chopped apple

Method

Ok so you have all your ingridients. 

Squeeze the juice from 3 oranges and 1 lemon. Then thinly slice zest.

If you have a muslin cloth going spare then place all your dry ingredients in there and tie it off.

If not then chuck your ingredients into a big pot, along with the cider, wine, sugar and scrapped vanilla pod. 

You can sieve all ingridients once finished.

The mixture should be on a LOW heat and allowed to simmer for approximately 30-40 minutes.

If it is a little strong add a a cup of water and add until you are satisfied.

**Tip** You may find the citrus oils very strong if you put them in straight away. 

Either place fruits in hot water for a few seconds then add to the mix.

Or add peel into the mix in the last 10 minutes of simmering.

This is also great with champagne or wine so get creative and mull what ever tipple takes your fancy!

This is an alcoholic drink mixture but is just as delicious with non-alcoholic drinks.
Remember guys, drink safely and my underagers -Apple juice will sustain you!

So that's my incredibly easy, show stopping mulled cider. 

Your family will sing your praises and it shall be great.
 Sit back and lap up the adulation.

Drink it hot, warm or even cold and its amazing!

Thank you so much for your continued support this year.

Have an amazing Christmas and a Happy New Year!
Enjoy your holidays and see you on the other side (very Adele)!

Merry Christmas, Afenhyiapa, Feliz Navidad, Meri Kirihimete, Sung Tan Chuk Ha, Gledileg Jol, 
Bada Din Mubarak Ho... so on and so forth

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays

D.I.Y: How to make homemade virgin Coconut oil

Fun fact I adore fresh young coconuts but loathe the desiccated dried flake stuff! yuck!!

Don't waft a Bounty bar at me as I will definitely have to consider what we have going on here! 

What do we have going on here?! lol

So my Mum went a little over board and bought about 9 coconuts and after eating a few and savouring that delicious coconut water, we were at a loss with what to do with them.
 The logical answer was to make virgin coconut oil.
It is pretty simple ( can be time consuming)  to do and the end result is soooo rewarding. Coconut oil can always be found in my house. It is great for cooking, skincare, haircare and medicinal purposes. 

Tools needed:

I used 6 coconuts

1. Coconut grater.

 If you don't have this chopping the coconut and putting into a blender with a small amount of water works well too.

2. Cheese cloth or small holed metal sieve

3. 1 large pot

4.1 large container

5. soup ladle

6. clean sterilised containers for storage

 Step 1 - Drain the coconut by piercing 2 of the eyes with a clean knife or screwdriver and empty coconut water into a container. (This great by itself or in smoothies)

Step 2 - Crack Coconuts in half and shave or remove from shell and cut the coconut meat into uniform sizes.  

Step 3 - Place all of the Coconut meat in a clean container and add double the amount of cold water to the amount of Coconut leave for 45 mins and then strain creamy coconut water into a separate container.

*Step 4*- If you used the grater ignore this step. Pour your coconut meat and cold water into a blender and blend until you have a smooth creamy consistency. 2- 3 mins max.

Step 5 - Once you have your Coconut meat separated by using a sieve or cheesecloth,  from your Coconut milk allow the milk to settle in a cool place overnight to 2 days. The cream will rise to the top and have sediment in the bottom. Carefully scoop out the  Coconut cream and place in another clean container. Then drain the liquid and collect the sediment at the bottom. Throw the water away.

As this is a D.I.Y coconut oil extraction it wont be cold pressed as we don't have a machine to extract and will be doing it by hand. Plus we want to extract a maximum amount of Coconut oil.

Step 6- Place the Coconut cream in a pan and cook on a gentle heat. The cream will begin to turn brown and you will see oil collecting.

Step 7- When the cream is dark brown but not burnt remove from heat and pour oil into your sterile containers using a sieve to remove sediment.

6 Coconuts should yield 5 60 ml jars and 1 500 ml jar for cooking minimum. 
Please do be aware however that there is no set amount of meat inside a standard sized mature coconut so results may differ.
F.Y.I for those who have pores that clog easily Coconut oil lists high on the comedogenic ratings scale. It is not an issue for all but I would highly recommend doing a patch test just in case.

P.s the leftover coconut flesh is totally usable and can be used in food or desserts. You an freeze them in ice cubes so you have usable portions. the same goes for the coconut cream and milk which is great in Thai curries/ smoothies etc.

So that is it guys incredibly simple and cheap as chips! 

Your hand may ache but they be looking cute and moisturised lol!

Until next time................

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays  

Italian granary- home baking

Hi Lovers,

Isn't the smell of fresh home made bread wafting through your house, everything? I love the smell and taste of butter on a piping hot slice mhhmmmhh.

Fresh Granary 

I baked some fresh bread this morning ...because I am a grown up and I do that now lol.

I haven't baked anything for ages but I woke up this morning super early and really wanted some fresh home made bread. So that's what I did. I whipped up a super easy granary loaf.

I am usually a bit iffy when it comes to measuring as I hate following recipes to the letter. I am a free hand cook and I love to improvise and go with what feels right but I really enjoyed the process.

I enjoyed it so much, I am on my 3rd slice and spraying toasted crumbs on my laptop in my haste to share the recipe with you.

So here it is......

Ingredients 

Serves: 8 

400ml warm water

750g granary bread flour

1½ teaspoons salt

1 tablespoon active baking yeast (dried)

1 tablespoon olive oil

4 tablespoons of poppy seeds

Method

Prep:3 hours

1. Mix  the flour, dried yeast, poppy seeds and salt into a large bowl.
2. Once all dried ingredients are mixed make a well in the middle pour water and olive oil in. 
3.  Stir gently to form a dough. it should be well mixed and soft.
4. Lightly flour a clean cool surface and knead for 8-11 minutes until the dough is further softened and elastic.
5. place a teaspoon of olive oil into a dry clear large bowl, place the dough in and place a cover with a clean tea towel.
6. After approx an hour it will have doubled, shape into a loaf and insert into a greased loaf tin.
7. leave for another 30 minutes to rise.

Finished product - fresh granary 

Baking time: 45 minutes

1. Preheat your oven to 200 degrees.
2.  Bake at 180 degrees for 45-50 minutes until the bread is delicious looking and golden brown. 
3. Slide a knife in and it should come out clean. If done when tapped it will have a hollow sound at the base.
4. remove the loaf and let it rest for a few minutes before removing from the tin.

And there you have it. Fresh Italian granary bread!

Enjoy and don't forget to tweet me pictures if you use the recipe I would love to see!

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays  

D.I.Y: Home made Shea butter whip (Hair edition)

Hey Lovers,

Shea butter has been a part of my life for so long. Everybody in my family uses it and always has in some capacity. 

Last year I really upped my efforts to make more of my own haircare products and even threw in a few beauty products too. Currently I am doing about 85% all natural stuff and wanted to share some of that with you. The healing benefits of Shea butter for the skin and hair are endless. Plus it isn't filled with a myriad of unpronounceable chemicals.

  

Left: Shea butter & Aloe whip      Middle: Shea butter whip        Right: Shea butter & Mango butter

There a plethora of Shea butter mixes online and various ways of combining ingredients, so I am going to show you some of my favourites . Below are 3 variations of unrefined organic Shea butter whip that can be used as a hair moisturiser and a body lotion. I will be showing you how I made the mixes in the yellow containers and make a separate post for the bigger body moisturiser.

The first thing to say is I do NOT  melt my Shea butter as I have been told this reduces the potency and weakens it. Leaving the butter at room temp for about an hour will make it pliable.

Instruments you will need:

Clean large mixing bowl/ container

2 6oz containers (mine are recycled motions hair conditioner containers)

Spoon/ spatula

Electric whisk (I bought a cheapy one from Argos specifically for doing this)

Shea butter and Aloe butter mix (deep moisture):

Crumble 100g of Shea butter and 40g of Aloe butter into your mixing bowl.

Add 

2 tbsp Castor oil

1 tbsp Coconut oil

2 tbsp Olive oil

2 tbsp Almond oil

1 tsp cherry kernel oil

1 tbsp Grapeseed oil

3 drops of Tea Tree Essential Oil

1 drop of Lemon Essential Oil

(if you have sensitivity be very careful with your essential oil usage)

Mix until there are no lumps left or if you are lazy like me until they are small enough to be manageable and will melt once rubbed with your hands.

Shea butter and Aloe butter

Shea butter and Mango butter (Lighter moisturising sealant):

Again crumble 100g of Shea butter and 45g of Mango butter into your mixing bowl.

Add 

1 tbsp Castor oil

2 tbsp coconut oil

1 tbsp olive oil

1 tbsp Flax Seed oil

2 tbsp Andiroba Seed Oil

2 drops of Eucalyptus Essential Oil 

3 drops of Peppermint Essential Oil 

1 drop of  Rosemary Essential Oil 

2 drops of Tea Tree Essential Oil 

2 drops of  Ylang Ylang Extra Essential Oil

Combine all ingredients and whisk until smooth. It is very easy to over whip these mixture so try not to over do it as I have found that makes the mixture heavier and greasier.

These were definitely my hair saviours last year and my hair feels better for it. I really saw a difference in the winter and a little goes such a long way. 15 minutes of work lasts me almost 3 months and it is better economically too.

All products were purchased from Naturally Thinking and are of the highest quality without breaking the bank.

Whats your go to Shea butter whip? What do you use it for?

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays  

Homemade Hibiscus hair mask

Hey guys,

It's March already and I am sad to say I have only done 2 hair masks this year ahhhhh!

I know, not hitting them life goals lol.

I am really into natural, homemade masks so I think I am getting away with it as one of my fav masks incorporates Hibiscus which packs all kinds of goodness into your hair. Hibiscus is a really good natural remedy for so many things. It strengthens weak or damaged hair, promotes hair growth and reduces shedding and nourishes the hair shaft. To find out more click here.

Mixture includes:

6 heaped tablespoons of hair conditioner (whatever you use)

4 heaped tablespoons of plain natural yoghurt or Greek

1 table spoon of fresh ground dried Hibiscus petals

3 drops of tea tree essential oil

2 drops of peppermint essential oil

2 teaspoons of natural honey

2 tablespoons aloe vera water

1 tablespoon of Castor oil

1 tablespoon of Coconut oil

1 teaspoon Jojoba oil

1 teaspoon Grapeseed oil

keep in for 30 mins to 1 hour minimum.

If you have short hair this will make enough for 2 masks for store the remainder in the fridge for a maximum of 2 weeks. With my big fro I can use all of this if I am going for a really deep mask conditioner. This mixture softens, moisturises and strengthens you hair. you will definitely see a difference in shine and the general feel of you hair.

You will need to rinse you hair thoroughly and give it a shake to ensure no bits are left in your hair.

ALERT: those with blonde or lightened hair may experience slight dying of the hair so if lavender isn't your look for SS15 maybe steer clear!

What is your go to hair mask?

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays  

Pancake Day 2015: the Savoury experience

It's pancake day woop woop

Pancakes have definitely taken a savoury turn in my house this year and the excitement is too real!

I have a sweet tooth and chocolate is a close and personal friend but sugar doesn't compare to my love for the hot and savoury.

My batter is a simple plain mix that enhances the flavour of the filling but doesn't over power it.

Ingredients:

100g plain flour

2 eggs

300ml semi-skimmed milk

pinch salt

1 tbsp olive oil into the mix or a knob of butter

• Splash of oil in the pan for cooking

Serves:7-8 pancakes

• 
  

This pancake day is all about hot and spicy flavours packed full of goodness.

• My two main  fillings are Duck & Chicken surf and turf stir fry and home made Venison meatballs.

R: Stir fry L: venison meatballs

The stir fry has oyster mushrooms, edamame beans, broccoli, shredded duck and chicken, onions and prawns. (sautéed spinach was added at the end).

The venison meatballs which have a really rich spicy sent naturally wear seasoned overnight with Worcestershire sauce, fresh and dried chives, season all, Himalayan sea salt and chopped onions. I then added an egg and a tablespoon of flour before rolling into balls.

     Final product:

I like my savoury pancakes a little more crispier than usual as they hold the contents better and there they are super tasty and pretty darn health eh.

What is your pancake plan this year?

Smooches

Stephanie aka Wednesdays Girl

xoxo

Don't forget to come find me and  Follow @GirlWednesdays