Music update: Piwi&Late remake: Angie Stone - I wasn't kidding [J Records]

Last week Juano and I worked hard to finish another of our many building music projects.. I swear we have hundreds of these projects started now but it is always a difficult moment to sit down and decide to finish one.

I think Juano would agree with me when we say this is still not 'finished' or 'perfect' but I feel pat of music making is learning to share what you make with those around you. Nothing can ever be 'perfect' so to say but you can always learn what is good or what can be done better from what you share with others.

So before we head to Spain in a few weeks we will have one more track to put out there. This time we are participating in a remix contest and are currently attempting our skills on putting something different but still with the piwi+late flavaaaa..

Competition details can be found below if you are interested in entering also:

http://www.bpmremixed.com/

Check this out:

https://soundcloud.com/p1w1/out-of-here-baby-piwi-late

Beauty Update: Moisture overload

As I mentioned previously I want to make sure my skin will be well looked after for my coming months in Spain considering the quality of water over there is nothing like what we have in NZ and also my skin is exposed a lot more to pollution, dust, sun and every other external element over there! Therefore I had a day of creating 2 moisturisers for both me to take to Spain and also for family members here.

My parents absolutely LOVE an over-night moisturiser I made for them a couple of months ago and asked for a top-up so I decided to use the original recipe I used for them as well as adapt it for both a daily face moisturiser.

I have used essential oils: Sweet Orange & Lemon but you can used whatever essential oils you prefer - This is just what I had in my home and want to use the ingredients before I head off overseas.

So I want to share 2 recipes - Created in exactly the same way but just a slight change in ingredients.

Apricot&Coconut Body Cream:

7 Tbl Apricot Kernal
2 Tbl Extra Virgin Coconut Oil
2 Tbl Vitamin E Oil
2 Tbl Organic Beeswax
1 Tbl Coco butter
2 tsp Pure Lanolin
10 Tbl water
1 tsp Vegetable glycerin
20 Drops Sweet Orange Essential Oil
20 Drops Lemon Essential Oil

Method:

1. In a double boiler place Apricot Kernal, Coconut Oil, Vitamin E, Beeswax, Coco butter and lanolin and melt very gently until the beeswax has JUST melted.
2. At the same time put the water and Vegetable glycerin in a separate pot and heat gently until almost boiling.
3. Take both pots off heat and leave on kitchen bench uncovered for approximately 10 minutes or until the oil mixture has a glazed appearance and is almost like a salve.
4. Place the oil mixture into your food processor and pulse for 30 seconds - It will become thick and yellowish in colour.
5. Slowly add the water mixture to the food processor mixing constantly on a slow speed - It will become beautiful and silky-white.
6. Add the essential oil and mix through.
7. Pour into small jars and leave lids off until completely cool.

I would recommend this moisturiser for the body as it does appear quite thick and buttery, alternatively use an overnight cream.

The main ingredient; base oil - Apricot Kernal is recommended for use around the eyes and face as it contains the ability to tighten then skin and also has a astringent quality.

Almond&Coco Butter Cream:

7 Tbl Almond Oil
2 Tbl Extra Virgin Coconut Oil
1 Tbl Vitamin E Oil
2 Tbl Organic Beeswax
2 Tbl Coco butter
10 Tbl water
1 tsp Vegetable glycerin
20 Drops Sweet Orange Essential Oil
20 Drops Lemon Essential Oil

Same method as above.

Almond Oil has a high fatty acid content and has the ability to penetrate the skin well. I use this moisturiser as my daily face cream in the morning and I opt to use Almond Oil alone at night time before sleeping.

Let me know if you need any help or have any questions about these recipes!

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Mid-Autumn heat wave and cakes.

There has certainly been a delay with blogging in the last few weeks and that is because I have found myself ridiculously busy working my 'real' job and setting out a plan for our return to Barcelona. I have to say with these beautiful and hot sunny days it is hard to imagine the winter is coming here in New Zealand, everything seems so alive! I walk out of my bedroom (garage) into the garden and all around me I am surrounded by bright bursts of colours throughout the garden. The flowers are going bonkers and the herb garden is bushy. It has been so dry but I always manage to water the garden with left over water from my nephews swimming pool (probably with 1/2 litre of his pee too, grosse I know).

Anyway - continuing on in our summer fashion we have been having many BBQ's and dinners with friends, enjoying the warm afternoon and drinking a beer or two.

Last weekend I made a classic Edmonds banana cake with Lemon & Coconut icing.

Expect this week a blog entry or two for the next BEAUTY UPDATE. I have lots of potions to make before I set off to Spain. Considering the water quality in Barcelona is so crap and full of pretty much everything I want to make sure I take some great oil mixtures and moisturisers to really protect my hair and skin.

Have a lovely week everyone!

Spiced mince with hummus (Good eats update)

I once had a wonderful flat mate in Barcelona who was from a Swedish-Kurdish background and she used to make on occasion these delicious spiced meat balls stuffed with Feta. This week I tried to replicate something similar that followed the paleo diet for my family.

This delicious recipe is a bit time consuming so is always best prepared ahead of time - The actual cooking time needed is minimal! I was lucky enough to have my boyfriend help me out in the kitchen so I assigned him all the boring jobs hehe..

There were 3 separate dishes I made to complement each other - Spiced meat balls, Hummus & a beetroot and yogurt salad. This meal feeds approximately 6 people.

My Mexican kitchen hand 

Ready to be cooked!

Spiced meatballs

Ingredients:
1.5 - 2 kg of Prime beef mince
250g Feta cheese
2 tsp Ground cumin
1 tsp Chili powder
1 tsp Ground coriander
1 egg
Almond meal
1 tsp sea salt

Method:
1. In a large bowel mix together well the mince, spices, egg and salt. Mix till even in consistency
2. Take small portions of the mince into your hands and roll into an oval shape
3. Insert a small piece of feta inside the meat ball and close over
4. Roll the meat ball in Almond meal and set aside to complete the rest
5. To cook - For 30 minutes slowly cook the meatballs on a BBQ or optionally pan-fry

Hummus

Ingredients:
2x 300g Canned chickpeas
2 Tbsp Tahini
Juice of a lemon
1 Garlic clove
Salt to taste
1/4 cup - 1/2 cup Extra virgin olive oil (depending on what consistency you prefer)
Smoked paprika

Method:
1. Drain and wash the chickpeas and place in a food processor - Plus for 30 seconds
2. Add all ingredients and blend till smooth
3. Scoop all hummus into the bowl of your choice and pour a little extra oil and sprinkle some smoked paprika on top.

Beetroot & Yogurt Salad

Ingredients:
4-5 Beetroot
1 Red pepper
15 Cherri tomatoes (home grown preferred - 'tis the season)
1 Bag of baby spinach
Large bunch of free Basil
1/2 cup of natural Greek yogurt
1/2 cup of broken almonds

1. Wash, peel and cut the beetroot into 2cm squared pieces
2. Mix the beetroot in a roasting dish with a little rice bran oil and salt.
3. Put into the oven at 180 degrees Celsius for 40 minutes or until just cooked.
4. Take out of over and let completely cool.
5. Cut the pepper and tomatoes and place in a large salad bowl with the spinach loose underneath.
6. Cut the basil loosely and mix into the salad bowl.
7. Place the cooled beetroot on top of the salad and pour the yogurt on top
8. Finish the salad off by sprinkling the broken almonds on top.

I hope you enjoy this meal as much as my family did!

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