My All-time Favourite Cleanser

Now i’ve tried a good many cleansers! From foaming cleansers to oil cleansers and pretty much everything in between.  I love trying new products just in case they’re better than what i already use.  But time and time again i fall back to my faithful sage green bottle…Liz Earle Cleanse and Polish (hot cloth cleanser).


Everything about it oozes quality. The bottle, the smell, the texture, and the cloths that come with it. But mostly, the results. From the very first use you notice a difference. Your skin just looks cleaner.  It feels fresher.  It seems to glow.  Now who wouldn’t want skin like that?!

It’s simple to use AND importantly it can be used on your eyes.  Now i hate it when cleansers say “avoid eye area”.  Who wants to faff around with different cleansers for different parts of your face? Not me, that’s for sure.  This creamy cleanser removes all eye makeup. ALL eye makeup.  Waterproof, gel, liquid, shadows.  The whole shebam.  Starting to like the sound of this now, right?

Well, it gets better.  It’s suitable for ALL skin types.  Yep, you read it right.  I have super dry skin and it works. I know people with oily and combination skins and it works.  It’s amazing!!

One of my favourite things about using this cleanser (other than the results it gives) is the way you use it.  First you massage the cream all over your face (the ‘cleanse’ part of the name).  Then you thoroughly wet the muslin cloth with warm water, wring it, and gently rub over your eyes and skin (the ‘polishing’ part).  The warmth is soothing and the smell refreshing.  You’ll be amazed at what you see on the cloth once you’ve finished.  Do i really wear that much makeup?  is a question i often ask myself!! (The answer is in fact no but sometimes i still doubt myself.)

This cleanser has won countless awards, it’s full of lots of natural goodies, and it works.

Try it.

What have you got to lose?



Semiyah (Pakistani Sweet Dish)

So i’ve been requested to put up a recipe for this dish.  Some people call it Seviyah others like me say Semiyah, depending on which language/dialect you speak.  I actually prefer the milk version of this but i do like to have this one every now and then too.  For those of you who don’t know what it is let me assure you it tastes better than it sounds or looks. Lol.  But basically its sweet, buttery vermicelli.  Kind of.
This dish does contain a lot of unhealthy calories so go easy on the portion sizes!!! Haha.


Here goes..

You will need:

1/2 bag semolina/thick vermicelli (approx 250g)
1/4 block butter (approx 62g)
1/2 cup of sugar (approx 100-125g)
4 cups of boiled water
A pinch of salt

(Use more/less sugar depending on how sweet you like it)

Melt the butter in a large pan on the hob (low heat)
Break the semolina up (the semolina comes in tightly bound doughnut shape rings) and add to the pan
Keep mixing until all the semolina is coated and it starts to colour a dark golden brown
Add the boiled water (be careful here…lots of steam and hissing sounds!!)
Add the sugar and salt and stir until dissolved
Leave the pan on a medium heat until the water has almost all gone and the semolina is almost fully cooked

(If there is too much water left the semolina will end up mushy…if there is not enough water it will still be a bit hard…so this is an important step! You want to be able to see the water when you move the semolina around but you don’t water on the surface above the level of semolina…hope that makes sense!!)

Wrap the pan lid with a damp cloth and cover the pan
Turn the heat down to its lowest setting and leave for approximately 15-20mins

You’re done!

Bismillah…Serve while it’s still nice n warm.

Mmmm delicious.



Thoughts of the Day


I read this quote today and fell in love. In a word, i thought it was epic.  It really made me think about how i deal with problems. And how generally people tend to.
Whenever we are faced with difficulty the immediate responses tend to be stress/feeling down/hopeless. But feeling like that puts us in the downwards spiral that leads to misery. So what is the best way to deal with difficulty? Is there even a way?

Fortunately Islam gives us the answers. As muslims we know and accept that this life is a test. And tests are hard.  But we also know that tests are a blessing in disguise.  They are given not to break us but to make us stronger. God doesn’t burden you with what you can’t handle. Allah says:

And with every hardship comes ease

And its true. There’s always something positive hiding in the background just begging to be found.  You just gotta pull your socks up and go searching instead of crumbling under an imaginary weight  placed on your shoulders.

Shake it off.

Clear your mind.

Be the brightest star in the darkest of skies.


Yemeni Lamb Chops with Hasselback Potatoes


Salam guys!  So…recipe number 2!!
I’ve called it Yemeni lamb chops as i have used a marinade that my father-in-law always uses for roast lamb. And since he’s Yemeni i figured….lol.  It does actually taste better as a roast lamb dish so go ahead and try that instead!

Lamb chops

Anyway this is what you need for the marinade:

1tsp salt
1tsp black pepper
1tsp ground cumin
1tsp turmeric (haldi)

That’s it! Simple! Mix all the spices together. Make some cuts in the chops and really rub the marinade into the meat! Don’t be shy. Really get in there!  You don’t need any oil. It’s a dry marinade.
Place the chops in a roasting tray on some foil and wrap the foil over and seal. Leave for at least a few hours but best overnight.

Hasselback Potatoes

What you need:

Small-medium potatoes
1tbsp butter
2tbsp oil

Wash and dry the potatoes. Then cut slits into the potatoes about 5mm apart and 3/4 of the way down.
Melt some butter and mix with oil (about 50:50).
Brush all over the potatoes generously.
Place the potatoes uncovered on a roasting tray and sprinkle with sea salt.
Depending on the size of the potatoes they should take about the same amount of time to cook as the lamb chops.

Don’t forget to take the meat out of the fridge an hour or so before cooking to get to room temperature.

Once ready pop the potatoes and chops into a preheated oven Gas Mark 7.  It should take approx 1hr 15 mins but longer if you use mutton chops/larger potatoes.

And you’re done! Say Bismillah and Serve with delicious tomato chutney and my all time fave cheese n chilli chutney. Watch this space for those recipes!!

Hope you guys try it!!


Creamy chicken and spinach pasta


Salam! My first recipe for u guys! Hope you make it and enjoy it! Let me know what you think!
So this is a really quick and simple pasta dish! Here’s what you will need:
Chicken breast cut into strips
2 garlic cloves chopped finely
2 bay leaves
1 green chilli deseeded
About 1cm thick slice of butter
1 tsp black pepper
4-500ml chicken stock
4 cubes frozen spinach/few handfuls fresh baby spinach
150ml double cream

Fry chicken in mixture of oil/butter

Once almost cooked add garlic and chilli
Fry for a few minutes then add stock, bay leaves and spinach
Once stock is reduced by half add the pepper to taste before stirring in the cream
Leave for a few mins for the sauce to come together then mix into some cooked penne pasta/tagliatelli
Say Bismillah and enjoy!!
This tastes great with courgettes too btw!
Any questions please ask!!
Until next time inshaAllah…




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