Wednesday, 31 October 2012

Simple's Spotlight on Talent Deserving Winner

Well done to Anye Chen, who won the Simple Spotless Skin, 'Spotlight on Talent' competition (hosted on Facebook), on securing a £15K scholarship fund. Anye's talent is art with a focus on digital animation. View her 30 second entry above. I also love her "Why do I deserve to win"video, so clever, find this on her Youtube channel here:
If I could start again, I like to think that I would have focused on this subject, so jealous of her impressive prize ;)

Friday, 26 October 2012

Quick Recipe - Beef and Veg Stirfry

Sharing with you this quick and easy recipe for two. Using easy to find ingredients.

Enjoy ;)

Shopping list:

Red Pepper
Red Onion
Ginger (fresh)
Small tin of pineapple chunks in juice
Rump Steak (1)
Half a mug of rice
Butter & Veg oil
Maybe a little salt
Nando's Hot peri peri seasoning rub

Stage 1: The preparing in advance

1. Chop 5 mushrooms, 1 pepper, 1 red onion, 1 carrot. Place in a heatproof container.

2. Grate about a little finger (size!) worth of ginger. Crush and chop 2 cloves of garlic. Put to one side.

3. Thinly slice 1 steak (Rump is OK for this). Put to one side.

4. Measure half a mug of rice.

5. Open a small tin of Pineapple chunks, you will be using half a tin with the juice. Store the other half in the fridge.

Stage 2: The cooking and the eating

1. Bring a pan of water to the boil.
Throw in the rice. Add salt now if required. Once cooked, cool down with running water, drain and put to one side.

2. Add small amount of butter and veg oil to a frying pan. Once the pan is hot, throw in the pre chopped veg. Once softened return to the heatproof dish. Return empty pan to the heat.

3. Now place the beef into the frying pan and when it starts to brown throw in ginger and garlic, stir, then add the pre cooked veg & rice and stir again.

4. Throw in the pineapple chunks with the juice.

5. Add 2 to 3 tablespoons of Piri Piri
Seasoning to the pan. Stir some more until the meat is cooked through and rice is warmed.

6. Eat