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Monday, 30 July 2012

July Empties

I didn't finish too much this month because I was chopping and changing the products I used and there was a few makeup free days to let my skin breath.
I used up two clear polish's which isn't hard for me because I use a clear polish as a base and top coat when ever I paint my nails.
The first one I used up it the French Tips Nail Lacquer (Gray lid), which was just a thick gloppy mess but I found it did work well for a base coat if I smoothed it down with another brush.
The white lid polish is Broadway Nails Nail Art Topcoat, if they sold this on it's own I would buy another because it was so easy to apply but you only got 3.3ml so it didn't last long.

Superdrug Facial Cleansing Wipes I don't know if I will rush out to buy another pack just because I found them to be a little dry for my liking but they did the job at removing makeup they often have them on offer. My ones are the sensitive skin ones but my mum had the 'normal' ones (yellow packet) and I used them and they felt more moist.

Marks And Spencer Let It Snow Shimmering Body Cream I got this one year for Christmas and never used it but when I did I gave up and left one use left in that I finally used in July. There where 2 main reasons I stopped using it, number 1 the smell, it is like a plain lotion sent with a hint of spice and it has always had it. I would much rather it have a fruity or vanilla sent. Number 2 is that there was a fine line between perfect amount and too much lotion. The shimmer was really pretty and subtle which I liked.

Finally the Claire's Coconut Hand Cream this is such a good hand cream and I love the packaging, some may say it is a bit too much but I happen to like the zebra tube and bright blue lid (which sadly chipped off).

I hope you enjoyed
Lots of Love
Livv
xxx

Sunday, 29 July 2012

Lets Cook:Jam Tarts

To celebrate the opening of the Olypics I made some super easy jam tarts and I wanted to show you all how  quick and simple it is to make your own pastry.

INGREDIENTS 
8OZ plain flour
4OZ butter
pinch of salt
teaspoon sugar
Cold water
Jam

1) Preheat oven to 180oc and grease a 12 hole cupcake tin.
2)In a large bowl rub the butter in to the flour until it looks like bread crubs.

3) Mix in the salt and sugar
4) Tablespoon at a time mix the water in with a butter knife untill it all comes together in to a soft dough.
5)kneed in to a smooth ball, wrap in cling film and chill for 15-30mins 
6) Roll the pasty out on a floured surface until as thick as a £1 coin.
7) Cut with cutters just bigger that the holes in the cupcake tin.
8) Put the pastry circles in the tin and put 1teaspoon of jam in to each pasty.
9)  Cook for 20mins until golden brown
To make the corn flake thing I rolled out the left over pasty and spread some jam over it and cooked it with the tarts for the same amount of time.
I then mixed 1cup of corn flakes with golden syrup and then put it on top.

Hope you enjoyed
Lots of Love
Livv
xxx