Wednesday, 7 August 2013

Queen Helene Mint Julep Masque/Mask - Review

I was not planning to post another mask review so soon after the last one but I had taken pictures a little while ago. I've been quite sick this past week and the weather has been quite hot which is not something I am able to handle all that well. I've been planning on posting every day for a while now, but somehow things keep stopping me from actually pulling through. Please bear with me though!

This has been my favourite mask ever, I think. I bought it about a year ago and have used it about 10 times, I'd say. There's still plenty left (I'd say you can use it for about 20 times, possibly more depening on how much you use). The Mint Julep Masque is incredibly cheap (depending on where you get it, though) and works really well. 

It promises to remove excess oil and refine pores (it doesn't! although it does clean them). The mask is a clay mask, which often are quite good at absorbing oil. I used to use it on my entire face but I must say that stung a bit too much on my cheeks, who are not oily anyway. I love using this on my t-zone. It really does clean pores well and it makes my t-zone pretty matte. I love the ingredients, except for the added fragrance and the price of course is pretty great!

Here's what my face looks like after the mask had been on for a few minutes. I hate how I forgot a bit on my nose, though!

And here's a little zoomed in version. This mask is pretty great for anyone with oily skin/an oily t-zone.

Thursday, 1 August 2013

The perfect Enchiladas

I just had these last night and I was not planning on making this a recipe, since I had never made them before. I have to rave about these though! It takes a bit of time, but these enchiladas are much tastier than the boring wraps I've been making for months.

I do not have pictures of every step of the way, but it's pretty simple. I made these dish for 4 people which means 2 enchiladas each. I served them with some lettuce, sour cream and some guacemole I made myself. We were all pretty full by the time we were done so you should be good with 2 each.

Let's get started. Grab a pot and fill it with water. Make it boil and then add the chicken. How long it needs to boil depends on your chicken. Are you using big chicken fillets? Make them boil for about 10 minutes. I used some diced chicken, which I cooked for 10 minutes but it was not necessary. 8 would have been ok too. Keep stirring every now and then.

In the meantime, grab a pan and fill it with olive oil. Add some capsicum and stir it around for about 2 minutes. Then add your onion and garlic (everything diced of course!) When that's all done add your can of diced tomatoes. I felt it wasn't enough and I blended up two big tomatoes as well and it added it to the sauce. 

By the time I had done all that, my chicken was done. I put the chicken on a plate to cool off for about five minutes. Back to the sauce! I stirred that around for a couple of minutes and then added the kidney beans and corn. Make sure you don't add the liquid from those cans. I never really like that! So drain well.

Stir it around for a couple of minutes on low heat. I wanted to pick apart my chicken with a fork but it did not really work out. Lazy as I am, I grabbed my blender and just blended up the chicken. Yep, sounds weird but worked surprisingly well. Then I put it back on the plate.

Then it was time to preheat my oven to 180 degrees Celsius. Then I grabbed an oven dish and my tortillas. The sauce was done so I grabbed a tortilla, dipped it in my sauce and made sure some of the sauce went on each side of the tortilla. This took me about 20 seconds each. All of the veggies in the sauce fell off, but that was fine. Then I put the tortilla on the plat, put some sauce on it (with the veggies!) and then also put some chicken on it. Then I folded the tortilla and put it in the oven dish. Repeat until all the tortilla are sitting in the dish, nice and snug.

If all is well, you will have some of the sauce left and you can drizzle that on the tortillas in the oven dish. Then top with some fresh coriander/cilantro. Finally, grab some cheese to top it off with. Then put it in the oven for about 15-20 minutes. Mine went in for about 18.

I hope you'll enjoy this as much as I did. It's pretty straightforward, but you'll still be in the kitchen for a little bit.

Ingredient list (serves 4)

- 8 tortilla wraps
- 2 chicken fillets or about 300 grams of diced chicken
- 1 red capsicum/bell pepper
- 1 onion
- 1 garlic clove
- 2 big tomatoes
- 1 can of diced tomatoes
- 1 can of corn
- 1 can of kidney beans
- 2 tablespoons of chilli powder or other herbs you like
- some fresh cilantro/coriander
- cheese