I have a youtube channel!

Hey Guys :)

It's been such a long time I'm sorry haha but I have decided to venture out into the world of Youtube! I am going to be making videos with covers and also some beauty and lifestyle stuff too! So please, it would mean so much to me if you go and subscribe :)

You can find it at https://www.youtube.com/channel/UCe5DzDl0gVd6Oy5F9lOgPzQ

Thank you!

Love Seda x

My Christmas Wishlist 2016

Yes, it may only be November, but I am so excited for Christmas that I couldn't wait to do a Christmas themed post. I mean, I have been listening to Christmas music since November 1. I thought I would start with my Christmas wishlist. I love reading these kinds of posts to get ideas and inspiration for what to ask for and what to buy other people. I think they're really helpful if you're stuck for gift ideas so I hope you enjoy this post :) Let me know in the comments if you would like to see an official Christmas gift guide! So without further ado, here is my Christmas wishlist!

1) Ray-Ban Clubmaster Classic Sunglasses - £125 (click here)

2) Daniel Wellington Classic Sheffield Lady Watch - £139 (click here)

3) Zoella On My Travels Back Pack - £30 (click here)

4) Zoella Reed Diffuser in Lazy Days - £12 (click here)

5) Pixi Glow Tonic - £18 (click here)

6) Wildfire Teal Beach iPhone 6s case - £30 (click here)

7) Bedroom Decor 

Just general things for my bedroom such as cushions, fairy lights, ornaments etc.

8) Gift Cards

From stores such as New Look and Topshop.

I'll probably end up adding to this blog post as I think up new gifts as time goes on haha. But until then, I hope you enjoyed this post and perhaps got some inspiration. 

Seda x

Delicious Carob Cake Recipe - Healthy (No added sugar!)

This cake is an excellent way to enjoy the taste of a moist chocolate fudge cake without all the added sugar and calories. Carob syrup acts as a perfect substitution for melted chocolate and the added banana gives you the sweetness without need for added sugar! Healthy, moist and delicious! 

Ingredients

• 1/2 cup margarine
• 3 eggs
• 1 ripe banana (mashed)
• 3 tbsp carob syrup
• 1 tsp vanilla extract
• 3/4 cup self raising flour
• 1/4 cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• handful of sunflower seeds (for decoration)
• 2 tsp carob syrup (for decoration)

Method

1. Preheat your oven to 160 degrees Centigrade or 325 degrees Fahrenheit. 
2. Beat the margarine until smooth and slowly beat in the eggs one at a time. 
3. Mash the banana and whisk into the mix. 
4. Add the carob syrup and vanilla extract and beat well until smooth.
5. Fold in all the dry ingredients until the mixture is well mixed and smooth. 
6. Pour the mixture into a greased cake tin and sprinkle the sunflower seeds on the top and drizzle with the carob syrup. 
7. Place the cake in the oven for 40-45 mins until a skewer comes out clean from the cake. 
8. Cool on a wire rack and enjoy!

Seda x

Delicious Bakewell Tart Recipe - Gluten Free

Ingredients

Pastry

* 175g gluten free flour

* 75g butter

* 3 tbsp cold water

* 1 egg white

Filling 

2 tbsp raspberry jam

125g butter (melted)

125g caster sugar

125g ground almonds

1 egg

1/2 tsp almond extract

50g flaked almonds

Icing sugar (for dusting)

Method

Preheat the oven to 200 degrees Celsius. In a large mixing, place the flour and the butter chopped up. Using clean hands, rub the butter into the flour to create breadcrumbs. Slowly add the water to combine to breadcrumbs into a smooth dough. Wrap the dough in clingfilm and chill for 30 minutes. 

Flour a clean surface along with a rolling pin. Start rolling out the dough until you get it about 3-4 mm thick. Wrap the dough around the rolling pin and transfer onto the ovenproof ceramic dish. Prick the pastry dough with a fork to prevent air bubbles forming. 

Cover the pastry case with baking parchment and fill with baking beans. Bake blind in the oven for 15 minutes. Take out of the oven, remove the baking parchment and beans. Using a pastry brush, brush on the egg white to act as a barrier for the filling. Return the pastry case to the oven for a further 10 minutes until it is lightly golden brown. 

While the pastry case is cooling you can make the filling. In a mixing bowl, whisk together the melted butter and sugar. Add the almond flour and almond extract and whisk till smooth. Add in the beaten egg and mix well. 

Once the pastry case is cooled you can spread an even layer of jam on top. Then pipe on the filling and spread evenly. Top with the flaked almonds, and bake for 35 minutes. 

Remove for the oven once golden brown and leave to cool. Once cooled you can decorate with icing sugar. 

Enjoy! 

Seda x

The Best Tomato Pasta Sauce Recipe! (Vegan/Gluten-Free)

Ingredients

* 1 tsp coconut oil

* 1 small red onion

* 1 tsp garlic puree

* 8 cherry tomatoes

* 50ml water

* 1 tsp garlic pepper

* 2 tsp dried basil

* 1 tsp sugar

* 1 tbsp balsamic vinegar

Method

On a chopping board, peel and chop the onion. Then chop the tomatoes into small chunks (they will roughly be chopped in quarters). 

Melt the coconut oil in a large non-stick pan on a medium heat. Add the onions and fry till slightly browned. Add the garlic puree and cook for a further minute.

Add the tomatoes and the tomato puree to the pan and mix well. Then add the garlic pepper and basil. Cook for about 5 minutes until the tomatoes start to soften. The mixture will appear slightly thick so you can add some water at this point till it forms a sauce like consistency. Add the sugar and vinegar, stir, and then turn the heat right down and simmer with the lid on while you boil the pasta. 

Boil your choice of pasta. I like to use gluten free brown rice spaghetti. 

Plate up and enjoy :)

Seda x

Healthy Halloumi, Tomato & Pesto Toasted Sandwich

Ingredients

* 2 slices of bread of your choice (I used 50/50 bread)

* 6 slices of halloumi

* handful of spinach 

* 3 cherry tomatoes

* 1 tbsp pesto

Method

Place the bread on a board. Spread both slices with the pesto.

On one of the slices lay the halloumi, tomatoes and spinach and then drizzle with a little more of the pesto. 

Put the other slice on top of the sandwich and press down. Place in a heatproof sandwich bag and toast until the bread is golden and the cheese melted.

Slice in half and enjoy! 

Seda x

Moist Lemon Drizzle Cake (Vegan/Gluten-Free)

Ingredients

Cake

* 1 and 3/4 cups gluten free self-raising flour

* 2 tsp baking powder

* 1/4 tsp salt

* 1 cup granulated sugar

* 2 tbsp maple syrup

* 1/3 cup rapeseed oil

* 1 cup soya milk (or any other dairy free milk)

* Zest of two lemons

* Juice of one lemon

Syrup

* 2 tbsp icing sugar

* Juice of one lemon

Icing

* 100g icing sugar

* 2 tbsp lemon juice

Preheat your oven to 170c. In a large mixing bowl combine the flour, baking powder and salt. 

In a separate bowl mix the sugar, maple syrup, oil and milk.

 Grate the zest of two lemons, use the juice of one of them, and mix into the wet mixture. 

Mix the wet ingredients into the dry ingredients and whisk till combined and there are no lumps. Be careful not to over-whisk. Place the mixture into a greased loaf tin.

Cook the cake in the oven for 40-45 minutes. 

Mix together in a saucepan the ingredients for the syrup and heat until the sugar has dissolved. Use a wooden skewer to make holes all over the cake to allow for the syrup to be more easily absorbed. Pour the syrup over the cake and leave to cool completely. 

While the cake is cooling, you can make the icing for the drizzle. Mix the icing sugar and lemon juice together until you have perfect drizzling consistency. It shouldn't be too runny, but should be thick enough to coat the back of a spoon. Drizzle the icing all over the cake. 

Decorate with strawberries if you would like and leave the cake so that the icing can harden. 

Serve and enjoy!

Seda x

Deliciously Creamy Chicken & Pea Risotto

Ingredients

*1 tbsp coconut oil

* 1 large onion

* 1 tsp garlic puree

* 6 chicken thigh fillets

* 250g arborio risotto rice

* 1 chicken stock cube

* 250ml white wine

* 750 ml boiling water

* 150g frozen peas

* handful of fresh thyme

* 75g grated parmesan

* 1 tbsp butter/margerine

Method

Chop up the onion. Heat the coconut oil in a large saucepan and add the onions. Cook until translucent in colour. Add the garlic and cook for a further 2 minutes. 

Chop up the chicken into cubes and add to the saucepan. Mix and cook until the chicken in white in the centre. This should take around 10-15 minutes. 

Measure out the rice and wash it in a sieve. Put the rice in the saucepan and mix till it is coated. 

Get two 500ml measuring jugs and split the chicken stock cube between them. Boil the water. Put 250ml of wine in one of the jugs. Top the rest up with the water.

Slowly add the water and continuously mix until the rice has absorbed it all. You should only be adding about 100ml at a time, and should wait till the water has been absorbed before adding any more. Make sure to keep stirring as this will give the risotto its creamy consistency. 

Once you have added about half of the stock, add the peas and mix. Continue adding water and mixing until it will not absorb anymore. 

Pick of the leaves from fresh thyme until you have a small handful and then add this to the risotto.

Grate the parmesan and also add this to the risotto and mix. 

At this point the risotto should be done. Just before serving, mix in the butter or margarine to give the risotto a silky appearance. 

Plate up and enjoy! 

Seda x