Archive of ‘coconut’ category

Budget Beauty

Lip scrubs are an effective way to treat your pout to some TLC and put that extra coconut oil from the last Budget Beauty post to good use. Giving your lips a gentle scrub every now and again not only sheds the unwanted dead skin, but also smooths out the canvas for lipstick application. So, if you’re a bold lip lover – listen up!

What you’ll need
1tbsp White or Brown Sugar 
1tbsp Honey 
1 Heaped tbsp Coconut Oil
Process
1. Mix the honey and coconut oil together in a bowl. Binding them together creates the perfect conditioner to protect and soften your lips, locking in the moisture as the sugar exfoliates the layers of your lips. 
2. Fold the sugar into the mixture, being careful not to whisk as the consistency will become too runny. We chose to use white sugar for our home made lip scrub, as it’s not a coarse as brown sugar ad we already had it stocked in our pantry! After all, this is budget beauty. 
3. At this point, it’s optional to add in any essential oils or extras that you might want. We chose not too as the coconut oil itself tastes delicious! But, we suggest a couple of drops of peppermint oil works a treat to freshen your lips and breath at the same time. 
4. Gently work into your lips and remove with a damp cloth. Feel the softness! We were amazed with the results, the sugar wasn’t drying on the lips at all as the coconut oil acted almost like a lip balm and coated the skin with moisture. 
5. At this point, you can leave your lips bare, or apply your favourite bold lippy! 
 So there you have it, a Budget Beauty way to achieving an enviable pout! #selfie
Words and photography Emily Smith

Budget Beauty

We’re girls who loves nothing more than a trip to the hairdressers and having some down time in a comfy reclined chair, having our tresses lathered up and head firmly massaged – we’re feeling drowsy just typing this! But, we all know that a salon smooth Barnet sometimes comes with a hefty price tag – Well, not any more! Set up salon in your bathroom with this D.I.Y Coconut Oil Hair Mask. 
What you’ll need
Coconut OilCoconut Oil is an amazing product to have in your pantry, you can use it on your hair, your skin and even in your cooking! So when buying a tub, look at it more as an investment. 
Extra Virgin Olive Oil - Optional. 
 Step One: Scoop out some coconut oil from the container and massage into dry hair. Apply root to tip if your hair is particularly dry, or just to the ends if you prefer. Coconut oil acts as a conditioner for your much loved locks and it smells delicious too! – think ‘Bounty’. If you’re wanting to add extra virgin olive oil into this mask to create a hot oil treatment then you can mix both the olive oil and coconut oil into a bowl and place in the microwave for a few seconds. Extra virgin olive oil will hydrate your locks and applying the product to your hair warm allows the hair follicles to open and allows the product to get down deep to sort damaged hair. You really will feel like you’re at the salon. 
 Step Two:Wrap your hair into a towel, or use a band to push it away from your face and leave in for a good 20 minutes to do it’s thing. 
Step Three:Hop into the shower and rinse out. Make sure you shampoo your hair TWICE as to not leave any excess product in your hair that might create grease and whack on some conditioner if your hair is crying out for it!
Step Four: Now to style it up. Flip your head upside down and part dry with a hair dryer to achieve volume in your roots. Flip your head up and say ‘Hello’ to your new crowning glory!
Words And Photography by Emily Smith

Easter Egg Nests

Next to Christmas, Easter is the most food-oriented holiday of the year. If you want a break from all of the usual Easter eggs you snack on over the weekend, why not take a stab at these tasty Easter Egg Nests?
Ingredients
Makes 4
2 tbsp golden syrup
56g butter
2 dsp brown sugar
4 large handfuls of cornflakes
1 tbsp peanuts
1 tbsp raisins
1 tbsp dried pineapple 
1 tbsp coconut flakes
1 tbsp dessicated coconuts
Mini chocolate eggs

Method
- Put the golden syrup, butter and sugar in a saucepan. Bring to the boil then change from a medium to a low heat and boil for 1 min
- Add the syrup to the cornflakes and mix, make sure that they are all covered in a sticky layer
- Add the coconut flakes, dessicated coconut, raisins, dried pineapple and peanuts and mix
- Press down the mixture in cupcake cases, press the mixture down in the middle and sprinkle a little dessicated coconut over each ‘nest’ and place a mini chocolate egg in each
- Ready to eat!

Malibu Leche Rumba

Even a couple of weeks after Carnival, the fever is still with us at Cellardoor – check out our Malibu Rum Leche Cereza – a creamy vibrant cocktail that cannot fail to bring life and colour to the party – be it after work drinks or party o’clock these beauties bring the sunshine to you! 
 Ingredients 
 Malibu Rum (20 ml) 
 Milk (Fill coconut shell) 
 1 dessert spoonful of sugar 
 Garnish and decoration 
 Cherries Banana (sliced) 
 Cocktail stick 
 Straws 
 Umbrella 
 Empty coconut shell 
 Ice cube mould 
 Food colouring 
 Coconut chunks 
 Small bucket/holder 
 Method 
 * Warning: remember to make your ice-cubes the night before (!) 
 * Do this by filling each cube mould with chopped coconut or coconut flakes 
 * Then in a jug, fill it up with some water and put in a tiny drop of blue food colouring and mix together 
 * Pour into each cube 
 * Put into freezer over night 
 * Put the empty coconut shell in the bucket and make sure that it fits securely; you don’t want your drink to spill! 
 * To make the cocktail, pour in the Malibu Rum, then add the milk and sugar and mix well 
 * Pop a couple of slices of banana and two cherries on to a cocktail stick and place across the top of the coconut ‘cup’ 
 * Get the blue coconut ice-cubes out of the freezer and add into the drink 5 of them 
 * Add some straws and umbrellas (we made our own from cut out cardboard and attached it to the straw) 
 * Let the Malibu Rumba flow and welcome in your own carnival party mode!
By Melodie Walter

Chocolate Coconut Cake

Though it may be true that September has finally come around, summer still reigns! So today we would like to introduce you to something still summery and keeping in line with the coconut theme from last week, our very own Chocolate Coconut Cake!


Ingredients
8 oz self-raising flour
2 oz Cadbury’s drinking chocolate
¼ level tsp salt
3 eggs
2 tbsp coconut milk
1 tbsp milk
5 oz butter (room temperature)
5 oz sugar
8 small bounty bars
4 oz chopped (fresh) coconut flakes
A handful of almonds


Method
-       Preheat oven 180 C
-       Mix all dry ingredients together (flour, salt, sugar, drinking chocolate)
-       Add the butter in and thoroughly mix the ingredients
-       Add the eggs in, one at a time, stir and beat well
-       Add the coconut milk, stir, and then add the milk and stir well – the mixture should have a mousse-like appearance
-       Pour half of the cake mixture into a well greased cake tin (18 x 7.5 cm)
-       Break into chunks three small bounty bars and lay on the cake mixture in the tin
-       Pour in the rest of the cake mixture
-       Lay three whole small bounty bars on top of the cake along with half of the fresh coconut flakes and all the almonds
-       Bake for 1 hour and 15 mins (middle shelf)
-       Once the cake has cooled, melt the three remaining small bounty bars in the microwave (30 seconds max) and with a spoon dollop onto the top of the cake and decorate with the rest of the fresh coconut flakes
-       Put in fridge or keep out and invite friends over for a sunny (or rainy) afternoon of tea and cake!

By Melodie Walter

Summer Curry

Sweet potato and coconut curry with mango and coconut fritters and lime syrup
This weekend (despite the rain!) we got in touch with our summery side: surprising what you can do with coconut and mango!


Ingredients 
Mango and coconut fritters
28g coconut flakes (cut from fresh coconut)
4 mango chunks (cut from 1/2 large mango)
1 egg
¼ tsp baking powder
Cornflour (enough to cover the mango chunks)
Sweet potato, coconut and mango curry
2 cloves fresh garlic (chopped)
1 large onion (diced)
280g Basmati rice
1 sweet potato (cut into chunks)
1 tbsp curry powder
Pinch of garam masala
Pinch of ginger
1 cup vegetable stock
½ mango cut into cubes (use the other half over left over mango)
56g coconut flakes (cut from fresh coconut)
Handful of frozen mixed veg
1/3 tin of coconut milk
Salt and freshly ground pepper
Mint
Lime sauce
½ cup caster sugar
½ cup water
Juice of 1 lime
Method
-       Open the coconut and chip away chunks and weigh the necessary amounts for the fritters and the curry
-       Pre-prepare the fritter mixture: mix egg, baking powder and coconut flakes in a small bowl; put in the fridge for at least 30 minutes
-       In two separate pans par boil in one the rice and in the other the sweet potato – boil the rice for 5 minutes and the potato for 10 – drain both and put aside
-       Add some olive oil into a frying pan and a knob of butter, heat, then add the onion and fry for 4-5 minutes
-       Add the garlic for a further 4-5 minutes and the rice and spices
-       Add the vegetable stock, frozen vegetables and sweet potato – mix well
-       Add the coconut milk, coconut flakes and mango cubes, mix well
-       Turn the heat down, put a lid on top and leave the mixture to simmer
-       Dip the mango quarters into the egg, coconut flake and baking powder mixture and then cover lightly in cornflour
-       Heat some oil in another frying pan and gently fry the batter-covered mango pieces until golden
-       Put onto a hot plate
-       Add sugar, lime juice and water and heat in a saucepan for a couple of minutes, bring to the boil, allow to simmer for 1 minute, then pour into a small bowl ready to dip the fritters in
-       Serve out the sweet potato and coconut curry into a large serving bowl and decorate with fresh mint

Why not finish off with some fresh mint tea? – Cellardoor summer style!
 By Melodie Walter