Treats

JANUARY ’10

Skincare tips from Issidora of Nina’s Hair Parlour

For many, the journey to beauty is long and complicated and it starts with the simplest thing, learning to take care of your skin. Your skin is your biggest organ, and your face is constantly exposed to a number of damaging factors.

Apart from wind and rain, there’s a plethora of bacteria, pollution, UV and daily grime to withstand. The rest of your skin is mostly covered up, so the skin on your face really deserves some special care.

The state of your skin can easily give away a lot about your diet, or general well being. The good news is that there is a lot you can do about it. My own mother for example is, unfortunately, a smoker of 40 years, yet her skin looks fabulous. Not a wrinkle!

Admittedly, genes have something to do with it (and I thank her for them), but that’s not everything. Like generations of mothers and daughters she has taught me many things about taking care of my skin and I shall share these with you.

Cleaning Up Your Act

First, you will need to get yourself a facial loofah, available from many convenient stores, and either baby soap, a Dove bar, or liquid wash which shouldn’t contain soap for those with sensitive skin. You will also need a clean face cloth.
  
Next, wet your face and lather, gently rubbing your face with the loofah, always use the soft side, the rough side is for black heads only. Rinse and then dab away the excess water using your face cloth.

Dabbing is the secret, wiping pulls the skin and stretches it, ultimately contributing to wrinkles. Keep this in mind when using your moisturiser or removing make-up, especially around the eyes as that is some of the most delicate skin on the body.

Once you have fully cleansed, pour some plain yoghurt on the palm of your hand, and using a cotton pad or tissue, apply the yoghurt to your face, including the eye area (be careful to not get yoghurt in your precious eyes though). Aim to apply a thin film. If you notice your reflection looks more like cream cheese than a Geisha sheen, you will need to remove some.

While you’re leaving the yoghurt to dry, consider the many reasons that makes it fabulous. It’s fatty and hydrates the skin well, it contains bacteria that may help get rid of your spots and mild skin irritations, it’s great on cereal or with really good brownies.

Before you get delirious reflecting on the delicious nature of this food product you should check the clock, it’s probably time to remove it. Gently rinse away with warm water, and either leave your face to dry naturally, or pat it dry with a clean towel.

The last, but by no means least, piece of advice finishes the process. Using a small spray container filled with bottled or filtered water, mist your face with ten even squirts. This will help wash off the tap water, which can be hard on your skin and lead to clogged pores. Once your face has dried naturally, you may apply your moisturiser of choice.

OCTOBER ’09

Recipe for Peggy’s cupcakes by Rosalind Miller

Wowsers!

Quantities make 12 cakes using Wilton baking cups in a 12-hole muffin tray.

For domed cakes:
150g butter, softened
150g caster sugar
3 medium eggs
150g self-raising flour
1-2 tablespoons milk

For slightly domed cakes:
125g butter, softened
125g caster sugar
125g self-raising flour
2 medium eggs
2 tablespoons milk

For flat cakes which don’t fill the cases:
(if you want to flood icing over the top)
100g Butter, softened
100g caster sugar
100g self-raising flour
2 medium eggs
1 tablespoon milk

Set the oven to 190°C/Gas 5. (170°C if using a fan oven)

Beat together the butter and caster sugar until mixture is light and fluffy.

Beat in the eggs, one at a time, adding a spoonful of the flour with each egg.

Beat in the remaining flour and milk.

Divide the mixture between the 12 paper cases and bake in the center of the oven. (I usually have oven shelf just below the center of the oven so the cakes are central in the oven).

The domed cakes take 15-20 minutes, the slightly domed cakes take 15-18 minutes and the flat cakes take 12-15 minutes.

Remove the cakes from the oven and transfer them to a wire rack to cool.

VARIATIONS:
Vanilla: Add a few drops vanilla extract to the mixture
Lemon: Add some finely grated lemon rind and substitute lemon juice for the milk in the recipe.
Chocolate: Substitute 20g flour for cocoa powder, and add a few drops vanilla extract.

Vanilla Buttercream

100g unsalted butter
500g icing sugar
3 teaspoons vanilla extract
75mls milk
Beat the butter til pale and soft
Beat in icing sugar and vanilla, then add enough milk very slowly til the desired consistency is reached.
Beat in a mixer for around 5-7 minutes