Hello style lovers! I am back with another great collection of outfits which fits with our holiday season. Who doesn't adore a red outfit? regardless of Christmas, red can be worn on new years eve, valentines day, romantic dates, anniversary, engagement, or in any other special celebrations... it makes a woman really glow :-)
I picked these modern red apparels from my favorite shopping platform StyleWe. Some of these lovely outfits come in two pieces, as two pieces dresses became very puplar in the fashion world recently. In StyleWe I also found a major collection of other fascinating outfits that I am craving for next years occasions. So I picked a couple of items in for my Wishlist, some of them are featured below:
1.Red Wool Blend Slit Work Two Piece Midi Dress, 2 Slit Two Piece Sheath Batwing Midi Dress, 3. Casual Cotton-blend Paneled Balloon Sleeve Mini Dress, 4. Red Asymmetric Statement Off Shoulder Mini Dress, 5. Red Surplice Neck Solid High Low Elegant Midi Dress with Belt, 6. Frill Sleeve Cotton-blend Casual Plain Mini Dress, 7. Wine Red Pockets Simple Midi Dress
If you also wish to discover the fashion world of StyleWe where you can find lots of exclusive products from independent fashion designers that provide not only originality but high quality in both modern and classic styles. Here are their Social Media Accounts:
StyleWe Blog: https://stylewe.wordpress.com/
StyleWe Blog: http://stylewereviews.
StyleWe Blog: http://blog.stylewe.com/
This is the busiest time of the year and its unfortunately comes with the dark period short days here right where we live. The sunrise is at 09:20 and sets at 14:29.. I usually feel tired by the time I get up in the morning with little Julia around 4 / 5 AM, If I am lucky she makes it until 6 / 7 AM.. than we take a nap again around 8 or 9 for an hour or so.. now that her daddy is home I get to have a break every now and than while they enjoy their father and daughter bonding time.
Now the dark period should be over and the days are going to expand slowly and get brighter day by day until the end of the winter. I am already looking forward for Spring to come... there are lots of events / goals to achieve next year and I am excited and can't wait :-)
Its true that the dark winter drains the energy but its a great time to take it easy, recharge and plan for whats next.
I tried this Creamy Cauliflower Soup recipe today for lunch and we LOVED IT! its So easy, quick to make, and contains healthy simple ingredients. PREP TIME: 10 MINS COOK TIME: 25 MINS TOTAL TIME: 35 MINS
1 head of cauliflower
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups Kitchen Basics Organic Vegetable Stock or Water
2 sprigs fresh thyme
3 cups milk (I used 2%, but any kind of milk will do)
1/2 cup freshly-grated Parmesan cheese
Kosher salt and freshly-craked black pepper
optional garnishes: sauteed cauliflower florets (*see instructions below), fresh thyme leaves, extra Parmesan, and/or extra black pepper
Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem. Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside. (Also, if you'd like to garnish the soup with a bit of sautéed cauliflower, set aside 1 cup of florets for later use. See instructions below.)
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.
Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
Serve immediately, topped with your desired garnishes if desired.
If you would like to garnish the soup with sauteed cauliflower, heat 1 tablespoon of butter (or oil) in a medium saute pan over medium-high heat. Add the cauliflower florets and sauté for 3-4 minutes, or until the are tender and slightly golden on the outside.
Dough1 packet active dry yeast
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cherry-Almond Filling:
3/4 cup candied cherries (dried cherry’s can be substituted if you want to soak them ahead in a liquor of some type, I like the candied cherries best)
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. Note: You might not use all the flour.
Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
Meanwhile, prepare the Cherry-Almond Filling: Combine the cherries with remaining filling ingredients. Cover and refrigerate.
When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a 9- by 30-inch rectangle. Crumble the filling over the dough to within 1 inch of the edges. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. (See photos below for an illustration these steps.)
Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.
When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you're feeling decadent.
The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil. Store at room temperature then re-heat at 350°F for 10-15 minutes, drizzling the glaze just before serving.
خبز الاكليل باللوز ، الزبيب و نكهة الهال
1 علبة خميرة جافة نشطة
مل 59 ماء دافئ
حليب الدافئ 118 مل
3 ملاعق كبيرة من السكر
57 غرام زبدة، مدابة إلى درجة حرارة الغرفة
1 1/2 ملعقة شاي ملح
مسحوق الهيل 1 ملعقة صغيرة
2 بيضة كبيرة
2 ملعقة شاي مبشور قشر الليمون
476 غرام دقيق لجميع الأغراض
حفنة كبيرة من الزبيب
6 ملاعق طعام من الزبدة، مدابة إلى درجة حرارة الغرفة
45 غرام طحين لجميع الأغراض
69 غرام لوز مفروم
3 ملاعق كبيرة من السكر
1 ملعقة صغيرة من قشر الليمون المبشور الطازج
128 غرام سكر بودرة
2 ملعقة طعام ماء
1 ملعقة كبيرة عصير ليمون
مسحوق الهيل 1/4 ملعقة صغيرة
في وعاء خلط كبير، اديبي الخميرة في الماء والسماح لها برغوة لمدة دقيقة أو اثنتين. امزجي الحليب والسكر والزبدة والملح والهيل والبيض وقشر الليمون. تم اضيفي الدقيق، كوب واحد في وقت واحد. تم اخلطي جيدا لمدة 2 دقيقة. قومي بإضافة المتبقى من الدقيق كوب في كل مرة حتى يصبح لديك عجينة لينة. ملاحظة: قد لا تحتاجي ان تستخدمي كافة الدقيق.
فرغي العجين على لوح مرشوش قليل من الدقيق و اعجني حتى تصبح العجينة ناعمة، حوالي 5 إلى 10 دقائق، إضافة المزيد من الدقيق إذا لزم الأمر لمنع الالتصاق. تم ضعيه في وعاء خلط مدهون بالقليل من الزيت وحجمه كبير بما يكفي لاستيعاب العجين عندما تتضاعف في الحجم.
تغطية العجين بالاغطية البلاستيكية والسماح له ان يرتفع في مكان دافئ حتى تتضاعف (حوالي 1 1/2 ساعة).
وفي الوقت نفسه قومي بإعداد الحشوة : خلط الزبيب مع بقية المقادير ووضعها في الثلاجة لتبرد
عندما يرتفع العجين ويتضاعف في الحجم، قومي بتحويله وطرحه على لوح المطبخ وتسطيحه بالطول ، وضع الحشو في المنتصف تم لفه بإحكام بالعجين، تم استخدمي سكين حاد لقطع الفة من النصف بالطول، بعناية لفي الجزئين المقطعان على شكل حبل حول بعضهما البعض، والحفاظ على الجانبين ليتصلى ببعضهما البعض كالدائرة او الاكليل. (انظر الصور أدناه للمزيد من توضيح هذه الخطوات.)
قومي بنقل الاكليل بعناية على ورقة الخبز او لوح الفرن المدهون
سخني الفرن إلى 350 ف او 175 مئوي . اخبزي الاكليل حتى يصبح لونه ذهبي، حوالي 25 دقيقة.
عندما يجهز الاكليلا قومي بنقله إلى رف خارج الفرن ليبرد لبضع دقائق ثم اطليه بكريم السكر الذي تم تجهيزه مسبقا
يمكن تخزينه في كيس بلاستيك في درجة حرارة الغرفة ثم إعادة تسخينه قبل التقديم في 175 درجة لمدة 10-15 دقيقة.
This is Åkersjön. It lies on the West North of Sweden, close to the Norwegian borders. Where there are beautiful mountains and hills mostly covered with forests, a huge lake and a couple of winter cabins and holiday camps here and there. There is one hotel in the heart of the town where tourists and people coming to enjoy the area can stay at.
The activities that can be done here are skiing, snow mobile, fishing, hiking and iceskating, and not to forget that you can end the day with a hot relaxing sauna.
During the winter time we often travel to the mountains and spend the weekends / holidays to do those activities and the enjoy countrysides clean air. This year since we became parents we are planning to spend the new years up there. There going to be an event at the hotel on New Years Eve, which we might attend if we got someone to babysit. Otherwise we will just have a cozy dinner at the winter cabin right by the fireplace.
I hope these photos take you there :-)
I hope these photos take you there :-)
ComfortFood, My Recipes, Recipes
I tired this delicious recipe and I loved it. The original recipe was on making risotto balls but I toke the recipe basics and made it just as a risotto. This would differently will be on my family recipes list for making meals on special occasions. If you want to treat someone with a good savory dinner, I so recommend this. Enjoy!
4 medium tomatoes, cut in half
+- 200g vine, cheery or rosa tomatoes (about 2 cups)
1 T olive oil
a sprigs of thyme
Sea salt and Pepper
2 T olive oil
1 small white onion, finely chopped
1 cup of risotto rice
1/2 cup of dry white wine
3/4 cup of pureed roasted tomatoes
2 cloves of garlic, crushed
+- 1 litre stock (use any good quality chicken or vegetable stock), kept warm on the stove
small handful of fresh basil, finely shredded
3/4 cup roasted baby tomatoes, roughly chopped
1 x 85g tin Lucky Star smoked mussels, drained
30 - 40g Parmesan cheese, finely grated
Fresh basil lemon wedges to serve
Preheat the oven to 180 C / 350 F, arrange the tomatoes on a tray.
Drizzle over the olive oil, scatter the thyme leaves and sprigs, and season generously with salt and pepper. Roast for 35 minutes. Remove and set aside.
When the tomatoes have roasted, start on the risotto. Heat the olive oil in a heavy based pot and sweat your onion until it has softened. About 5 minutes. Add the rice and stir to coat the grains. As they just start popping / catching add the white wine and stir continuously until it is absorbed. Add the pureed roasted tomatoes and garlic and continue stirring. Add the hot stock one ladle at a time until the risotto is cooked but still al dente. About 3 minutes before the end, add the rest of the roasted tomatoes, the finely shredded basil and the mussles. Add the grated Parmesan, and adjust seasoning to your taste.
Note "add a spritz or 2 of lemon juice if you desire, although the tomato does give a nice acidity."
I am sharing with you one of my favorite minimal outfits wearing white plants. These white pants are so comfy and match with lots of my basic wardrobe items, like this grey knit ... so its not difficult at all creating an outfit :-)
My personal advice would be go for nature colors when creating a basic wardrobe and you will always find it very easy matching outfits, in no time.
Beauty, Products review
Forever Living Company arranged a cozy beauty event which I was lucky to be part of. We got to enjoy a long beauty session of applying scrubs, masks and more of their beauty products, together with an open bar of drinks and snacks.
I liked their Sonya Skincare Collection very much, after trying it I felt my face skin was soft like a baby. Unfortunately I had lots of skin / beauty care products at home so I only bought their serum which was the only thing I didn't have.
The serum replenish your skin's moisture whilst the white tea prevents pre-mature ageing. It can be used as a makeup base before and it would reduce the appearance of pores for a smooth makeup application. I use it now everyday and it keeps my face moisturized all day.
Benefits of the aloe vera plant:
- It possesses anti-bacterial and anti-fungal properties to help heal acne prone skin
- It is a natural emollient that softens and soothes the skin
- It has collagen which increases skin elasticity and ultimately reduces visible signs of ageing
- It is a natural skin brightener helping to even out hyper hyperpigmentation
- It has been known to protect the skin's immune cells against the damaging effects of the sun
The photos below are from the event. My followers on social media must have seen the photos and videos LIVE :-) . If you are interested in purchasing the Sonya Skincare Collection, please send me an email: Hinda.firstname.lastname@example.org
As requested from my Instagram and Facebook followers, here is the recipe of the bell pepper and kale pasta. Enjoy!
3 red or Orange bell peppers
1 cup cream
2 tablespoon olive oil
1 teaspoon salt
1 clove garlic
¼ cup tahini or almond butter for thickening
200g young kale (shredded)
3 red bell peppers
250g penne or other tubular pasta
ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
PASTA: Boil the pasta. While it’s cooking, heat half the oil in a saucepan, add the kale, then gently fry until tender, adding a drop of water if needed.
MIX: In the kale saucepan, mix the sauce and the pasta and cook for about 3 minutes.
SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: wallnut, parsley, parmesan, goat cheese, truffle oil, that sort of thing...
Beauty, Diy gifts, Gift Ideas, Luxury DIY
Hello DIY projects lovers! If you are planing to make your own gifts this Holiday this post is just for you. Homemade products are a lot more valuable than purchased things, especially when you used good quality ingredients. Enjoy :-)
Hello buddies! I am working on adding more of the holiday spirit to our house. Here are some photos from today while we got sometime to play and make a gingerbread house (pepparkaka hus). Its not looking good as it should be but thats all I could do while Julia is around me grabbing and crying over things she can't reach.
The days after we were back from Italy were so busy I didn't have time to update the blog until yesterday evening. As usual, time fly by so fast taking care of Julia and keeping up with her activities besides the other daily house tasks. The short winter days are not helping as well but anyway I tired my best to make time for collecting recipes, grocery shopping and bake to join the Christmas Market this last weekend. I thought it would be a great idea to socialize, get to know new people and get out of the Mom routine. Being productive also makes me feel great :-)
Those who follow me on social media accounts must have seen what I have been up to becuase I was posting LIVE photos and videos of the baking process and market experience. On my Facebook page you can see photos from the Christmas Market and how its organized in this part of Sweden.