Sunday Spa Day

This week Mama celebrated her birthday and as a gift/treat we were sent off to a Spa Day at Doxford Hall courtesy of Pops. A very nice way to spend a Sunday I’m sure you’ll agree.

Doxford Hall has gone through an extensive face lift in recent years and is now a place of luxury thanks to the new owners. It’s thanks to my Granny with all her rave reviews of the food that we stumbled across this idyllic retreat as it is just on her doorstep up in Northumberland and has been used as a place to celebrate family Birthdays and special treats for a few years now.

As my first experience of a Spa I was a tad concerned that it involved a mud wrap and all over moisturising massage. The head massage and exfoliation I could handle the thought of but letting someone I didn’t know touch me was a bit nerve-wracking…

But I was a brave girl and succumbed to all the ‘treats’ on offer and boy was it relaxing! I’m a sucker for a head rub/hair stroke at the best of times (just ask anyone) but in the hands of a professional it was exceptional! And as reluctant as I was I did thoroughly enjoy my exfoliation, mud wrap and massage - even if I was conscious that I was practically naked in front of a stranger. Even if I do think it’s slightly self-indulgent getting someone else to moisturise you I did enjoy it as a one-off treat.

I think I may now be hooked.  I think next on the cards will be a hot stone massage – they look quite tempting!

Currently Reading

I’ve nicked one of my brother’s many books on Photography in the hope that I can somehow learn how to take amazing photos with my shoddy camera. A girl can dream.

Ok so it’s giving advice on how to shoot with film and was published in 1995 and goes on and on about lenses and tripods but it’s still got to have some sort of useful tips for a crappy digital camera in 2010 right?

I think it’s just going to fuel my love for my brothers proper camera and will encourage me to spend money on a beautiful Diana camera that I’ve been lusting after since the age of 14. Oh well needs must!

Stolen Thunder

After many hours trawling the internet pretending to apply for graduate jobs I stumbled upon a cute online boutique called Stolen Thunder. It’s official – I’m in love!

Collaborations with Marina offof Marina and the Diamonds and Babushka Dolls – what’s not to love?! I just love the cute designs and I’m massively lusting over their diamond ring (pictured left). I need to somehow stumbled across some cash so I can go on a spending spree!

In all honesty the site is brimming with gorgeous statement jewels and are at really affordable prices (win!). And from what I can gather they’ve also started a new Eco Bamboo range which is a lovely plus for those of us who enjoy knowing our jewels are ethically sourced. Not only that but everything is original, fun and handmade – lovingly so according to the girls’ website. So what are you waiting for ladies?! Get a-spending!

Oh and here’s the link http://www.stolenthunderboutique.com/index.html 

 Image courtesy of Stolen Thunder (Thanks ladies!)

Plum and Praline cake

Having moved home from London with not much to do other than job hunt and click refresh on twitter and facebook every two minutes I’ve found myself baking more and more. It started with a giant house-warming cupcake for my friend and boyfriend, delved into the world of flour-less carrot cake and has brought me right up to this Plum and Praline beauty.

It’s a pretty simples recipe.

What you need is:

• 200g (7oz) hazelnuts, skinned
• 500g (11b 2oz) plums, stoned
• 200g (7oz) butter, at room temperature
• 200g (7oz) golden caster sugar
• 4 eggs, beaten
• 200g (7oz) self-raising flour
• 1 tsp baking powder
• 2tbsp Demerara sugar

Like all good bakers I set my oven off at 160 degrees  and got set roasting off my hazelnuts, remembering to keep a handful to one side for decorating. After their toasting they were allowed too cool and then stuck in the food blender until they are finely ground.

Next half the plums were roughly chopped and the rest were cut into halves for later decorating purposes.

In a bowl the butter and sugar were creamed together until they were smooth and creamy. The eggs are then gradually beaten in, sometimes a little flour is needed if the mixture starts to curdle. Then fold in the flour and baking powder, then stir the ground hazelnuts and chopped plums.

Pour the mixture into the cake tin and top with the halved plums and whole hazelnuts. At this stage I then dusted the top of the cake with the Demerara sugar but if I’m honest I’d skip this bit next time.

Then bake for 45 minutes until golden brown and firm. After you bring it out the oven be sure to let it stand for at least 15 minutes to cool – trust me impatience and trying to get it out the tin leads to a cake disaster!

Et voila! Plum and Praline cake!

For a variation on the recipe ground almonds and apricots can be used instead.