Bath Bombs Galore!

Over the past few years, it seems bath bombs have been popping up at every skincare shop out there. Bath bombs leave your bathwater cleansing, soothing and delightfully fizzy. With their soothing scents and fun fizzy effect, it’s no wonder bath bombs are such a huge hit. .However, boutique bath bombs can be expensive and include a fizzing ingredient called citric acid that can be harsh on your skin.  .

It’s easy to make on your own using ingredients found at your local supermarket, and you can omit the citric acid. This recipe calls for cream of tartar (which is sold in the baking aisle in Asda!), which, when combined with baking soda, will give you the same fizzy results.

Ingredients & Materials Needed

256g (9oz / 2 cups) of bicarbonate soda

128g (4.5oz / 1 cup) cream of tartar

50g (1.6oz / 6 tbsp) of Epsom salts

Essential oils of your choosing

Coconut or olive oil

Water or Witch Hazel – in a spray bottle

Large mixing bowl

Large metal spoon

Silicone ice cube tray or mould

Method

  1. Combine the bicarb soda, cream of tartar and Epsom salts in a mixing bowl and mix thoroughly.
  2. Add up to 20 drops of your choice of essential oil (or up to your desired scent) and two teaspoons (7g / 11ml) of coconut / olive oil.  If you have any dried lavender or any other dried flowers, you can add them at this point.
  3. Once all the ingredients are thoroughly combined, test the mixture by squeezing a small amount in your hand.  If the powder easily compresses together without separating, it is ready to place in the moulds.  However, if the mixture crumbles apart, add a single spray of water / Witch Hazel at a time until you can compress it into a ball.  You shouldn’t have to add more than five sprays of water / Witch Hazel.
  4. Now pack the mixture tightly into the silicone moulds.  You will find that the back of a metal spoon will help compact the mixture in to all corners of the mould.
  5. Leave the mixture in the mould for a full 24 hours to dry.
  6. Once the bath bombs have dried for 24 hours in the mould, carefully remove them and allow them to air dry undisturbed for another 24 hours.  Then, drop one in your bath and enjoy the fizz!

38284cc7-b9b7-49ba-8b53-b18f51f34588

Advertisements

Slow Cooker Chicken & Tomatoes

This recipe is slightly different to my Italian Chicken in Tomatoes; where as I used slightly different ingredients, and I cooked this using my slow cooker (crock pot).  However, if you don’t have a slow cooker, you can very easily make this in the oven too.  I have included both methods – one for the slow cooker, and the other for the oven.

I absolutely, well and truly think that this recipe beats my previous Italian Chicken in Tomatoes.

Enjoy x

 

Ingredients

1 (or 2) chicken breasts per person

Garlic and herb cream cheese (I used Asdas’ own)

1 tin of peeled, plummed tomatoes

3 tablespoons olive oil

A “good shaking” of paprika (I used approx. 1 dessert spoon)

Salt & pepper

About 80g of your favourite hard cheese (red Leicester, Cheddar, Cheshire, etc.)

 

Method for the slow cooker

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

IMG_4765

Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside the ceramic pot/bowl, inside of the slow cooker; trying not to overlap each piece.

DSC00081

In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, and place the lid on (I got my son to help me with this).

DSC00083

 

DSC00084

 

Turn on your slow cooker to “HIGH” for 5 hours, or “LOW” for 8 hours.

DSC00086

When there is only approx. 30 minutes to go, carefully lift the lid and sprinkle some grated cheese over the chicken breasts.  Replace the lid and allow to continue to cook.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!

DSC00093

DSC00100

 

Method for the oven

Preheat the oven to 210C (190C for fan assisted ovens).

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside an oven proof glass / ceramic dish; trying not to overlap each piece.

In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, place the lid on and place in the centre of the oven for 30 minutes.

When the time is up, sprinkle the grated cheese over the breasts, replace the lid, and cook for a further 30 minutes.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!

Italian Chicken in Tomatoes

Ingredients:
2 tbsp olive oil
2 garlic cloves
1 chicken breast per person
1 tin of chopped tomatoes
1 Mozzarella ball – sliced
Parsley, to garnish (optional)
Method:
1. Place the olive oil and the garlic cloves in to a frying pan, and gently warm.
2. Preheat your oven to 210C (190C if fan assisted).
3. Deeply score 4 slices in to each chicken breast, being careful not to slice all the way through.
4. When the oil is bubbling gently around the garlic, place the chicken breasts in to the oil, score-side down, to seal – approximately 4 minutes on either side of the chicken breast should be enough.
5. When seared fully, place the chicken breasts in to an oven proof dish, ensuring they are not overlapping each other.
6. Pour the tin of tomatoes over the top of the chicken.WP_20150127_001
7. Place the Mozzarella slices on top of the chicken pieces, and if there are any left over, place the rest of the cheese in any spaces.
WP_20150127_002
8. Place in a preheated oven for 30 minutes.
WP_20150127_003
9. Remove from the oven and serve with a sprig of parsley on the top (optional).
10. Bon appetit!
WP_20150127_005
I served my chicken without the parsley, and with a side of potato gratin.  Yum.