Food

Pasta Series: Creamy Asparagus

Ever So Simple Oh So Tasty

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250 g tagliatelle

2 garlic cloves peeled

145 ml double cream

1 bunch asparagus

50 g parmesan shaved

 

 Steps

1. Wash the asparagus and cut off the ends (usually around 1-2 cm from the end). Cook accoring to the recipe
https://annarempel.wordpress.com/2013/11/22/veg-series-crispy-asparagus/

2. Pour the cream into a saucepan adding garlic and most of the parmesan shavings (leaving a bit to top up for serving purposes)and bring to boil

3. Cut the asparagus tips away from the stalks. Add the stalks to the sauce and blitz it all together with a hand blender until smooth

4. Heat a saucepan with water, salt the water adding a dash of olive oil then bring to boil. Add pasta and cook according to the instruction on the packaging.

5. Drain the pasta and season with a bit of butter to prevent sticking. Divide the pasta and season with the sauce. Top it up with parmesan shavings and asparagus tips to serve.

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Beauty, Fashion, Lifestyle

Winter Staples by AR & Co.

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1. Metal Dispenser in Glossy Silver
A classy way to store and use a favourite moisturiser or shampoo/conditioner – a Must Have during the cold season

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Minimalist, sleek and versatile accessory

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Beauty, Fashion, Food, Lifestyle

Christmas Giveaway #1

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#1 Vaseline Limited Edition Paint The Town Lip Tint

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AR & Co.
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Fashion

Total look: RED SQUARE ®

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Fashion

Total Look: GRAY MATTERS ®

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Food

Soup Edition: Zucchini Cream Soup ®

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Details:
3 tbsp extra virgin olive oil
1 tbsp chopped garlic
2 onions finely chopped
1 kg zucchini/courgettes cut into small chunks
salt/pepper
700 ml chicken/vegetable stock
140 ml double cream

To serve:
crusty bread
truffle oil (optional)

✔ Heat the oil over a medium heat, throw in garlic and onions and cook for 4 mins till soft but not coloured
✔ Add zucchini and cook slowly for 7-8 mins (until lightly browned and softened)
✔ Pour in your stock & bring up to soil then simmer for up to 10 mins
✔ Season with salt and pepper (keep in mind that most stock cubes already have spices added to them)
✔ Now it’s the time for the double cream! Simply add it to the soup and bring up to boil
✔ Blend the soup until smooth in a food processor

Extras
Serve with crusty bread and a tad of truffle oil (which is purely at your own discretion as most people hate truffle oil with a passion)

bon-appetit

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Beauty

Big Fat Curls Recipe ®

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Heat up the curling iron.
Section your hair into 2-4 zones, depending on how much hair you have.
Choose one zone to start with & pin in the rest of the hair to one side, out of the way.
Start curling a section with the tip of the curler facing down (this way it would be easier for you to grasp the curl afterwards).
Curl each section for 10-15 sec then slowly release the hair off the iron by tugging on the end of your section.
Roll the curls up and pin into place with small hair clips.
When you’re done you should look somewhat like this

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Hairspray all this big fat mess and let the curls cool down for ~10 mins
Release the curls and style to your own taste.

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