Month: June 2013

The scoop on… balsamic reduction

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If you’re already a fan of entertaining and wowing guests, then why not start preparing your own sauces to add that final touch to your dishes. One of the easiest in my book is balsamic reduction/glaze: all you really need is a bottle of balsamic vinegar and 10 minutes. Here’s how you do it:

  1. Pour a cup of balsamic vinegar in a small saucepan over medium heat.
  2. Bring the heat to a boil without reducing the heat on the stove.
  3. At this point, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don’t try to increase the heat, unless you want to be left with a stiff, hardened mess!
  4. Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.

Use this sauce to garnish plates and finish off salads, grilled vegetables, meats and cheeses.  I use a balsamic reduction on pretty much everything and I’ve yet to find a dish that it doesn’t work perfectly with.  Lately I’ve been drizzling it over grilled chicken and shrimp straight off the barbecue. Have a look below at some different ways to use this quick and easy sauce and try out at home!

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Affordable exfoliating

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Exfoliation is the removal of the oldest dead skin cells that cling to the skin’s outermost surface, or epidermis. Exfoliation is an important part of both facials and body treatments. When done correctly, exfoliation leaves the skin feeling smoother and fresher looking. Exfoliation also makes it easier for expensive facial products like serums to penetrate. Taking care of your skin can be expensive… but it doesn’t have to be. Have a look below at these DIY at home exfoliants and try them out at home!

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Tuna Tomato Bite

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Prep time
10 mins

Total time

10 mins
 Serves: 2
Ingredients
  • 4 sweet cocktail tomatoes
  • 1 can water-packed tuna
  • ¼ cup  of black olives ,diced
  • ¼ of an avocado, diced
  • 1 green onion, diced
  • ¼ cup of capers
  • 1/4 cup of cooked corn
  • 1-2 tablespoon dijon mustard
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • salt and pepper
Method
  1. Hollow out tomatoes. (I don’t like to waste so I used the tomato inside in the tuna mixture)
  2. Place drained tuna, mustard, mayonnaise, lemon juice in a bowl and mix well.
  3. Add in avocado, green onion,corn, capers, and olives and fold ingredients in with tuna mixture.
  4. Season with salt and pepper.
  5. Stuff into hollowed tomatoes.
  6. Enjoy!

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